Chinese prickly ash wholesale manufacturers talk about how Chinese prickly ash oil boil flavour is thicker
How Chinese prickly ash oil boil flavour is thicker?
Today, Chinese prickly ash wholesale manufacturers and all of you have a look.
There are two kinds of commonly used Chinese prickly ash oil, one kind is with fresh Chinese prickly ash of stewing, another kind is to use dried prickly ash system, here are my stewing methods: one, fresh chili oil 1, 500 g fresh Chinese prickly ash cleaning, slightly dry after water is put in the pickle jar.
2, a pot of seed oil 2 kg, small heat and smoke, turn off the heat cooling heat 2 to thirty percent, the pot put fresh Chinese prickly ash poured into the jar, sealed and filled places along the water soak for half a month or more to use.
Second, dried prickly ash oil, 1.
From dried green Chinese prickly ash (
Can't use the red Chinese prickly ash, because the Chinese prickly ash the oil of bitter out)
Small 500 grams into the cold water pot, heat to the water is boiling, remove prickly ash flushing to impurities, charged into the oven after dry, low temperature baking to dry, take out into a container, add 150 g dried onion, 2 head not peeled garlic, salt, 10 grams.
A pot of seed oil 2 kg (
If it is outside the chef to make sichuan, the dosage of the oil need to increase to 2.
5 kg -
3 kg, because the less oil, taste the hemp)
, small heat and smoke, turn off the heat cooling to five to sixty percent hot, out of the pot poured into the container with our Chinese prickly ash, sealing surface with plastic wrap and let stand for 2 days can be used.