Dried flavored dish
| Main ingredient Dried firewood 200 grams | Salad oil 1000 grams |
| Green onion 5 grams | Pepper powder 5 grams |
| Thirteen Incense 5 grams | Cumin powder 10 grams |
| Chili powder Appropriate amount | Sesame oil 1 scoop |
| Pepper oil 1 scoop | Salt 5 grams |
| Chicken Essence 8 grams | Light soy sauce 1 scoop |
| Minced garlic 30g |
Step 1
Cut the dried incense in half and cut it into strips. Rinse the dried incense in water for 20 minutes. The step of rinsing the dried incense is very important. During the pressing process, the dried incense is in a tight and cottony sponge-like shape. Rinse with water to restore it to its original shape. activity, without this step the fried dough will not be crispy enough.
Step 2
The first time you put the oil in the pot, heat it to about 230 degrees. Fry it over high heat for 20 seconds to set it. Try not to stir it before setting it to avoid the dried fragrant seeds from breaking.
Step 3
Remove the dried fragrant seeds from the oil.
Step 4
Raise the oil temperature to 180 degrees again, reduce the heat to low and fry, and repeatedly raise the oil temperature two to three times. The oil can be controlled and used for later use.
Step 5
It’s already fried, take out the oil-controlling dried fragrant rice.
Step 6
Use the remaining oil in the pot to sauté the minced garlic until fragrant, then turn off the heat and add the fried dried fragrant seeds.
Step 7
Add salt, chicken essence, light soy sauce, stir-fry and mix well. At this time, the dried fragrant seeds will automatically absorb the seasonings, so don't worry about the lack of flavor inside.
Step 8
After the basic flavor is adjusted and mixed well, add Sichuan pepper powder, cumin powder, thirteen spices, chili powder, drizzle with sesame oil, Sichuan pepper oil, then mix well and sprinkle with chopped green onion.
Step 9
It tastes better when hot. Cooking Tips for Weidian Xiangdong
