Chili and Ma Crispy Crisps

Overview

How to cook Chili and Ma Crispy Crisps at home

Tags

• cold dishes
• home cooking
• aged vinegar
• chili noodles
• cooked white sesame seeds
• coriander
• dried red chili pepper
• garlic
• hairy belly
• sichuan pepper oil
• tribute dishes
• white sugar
• yellow throat
• zanthoxylum bungeanum
• green onions
• salt
• soy sauce
• vegetable oil

Ingredients

Steps

1. 1 Soak the tribute vegetables.

   

2. 2 Cut Gongcai, Maodu and Huanghou into shreds respectively. Add scallion knots and 1 spoonful of salt to the pot. After the water boils, blanch the Gongcai for 1 minute, blanch the Huanghou for 40 seconds, blanch the Maodu for 10 seconds, then cool and squeeze dry.

   

3. 3 Add minced garlic and chili noodles, add vegetable oil to the pot, add washed and drained dry red chili segments and peppercorns, fry until fragrant and pour on top.

   

4. 4 Add 1 spoonful of salt, sugar, soy sauce, mature vinegar, pepper oil, coriander segments and cooked white sesame seeds and mix well.