How to fry Chili oil is the best?

When you have no appetite, seeing spicy mixed noodles, refreshing cold dishes, saliva chicken and Dandan Noodles should greatly increase your appetite! If you want to make these delicious dishes, you must have an important magic weapon-delicious Chili oil! In fact, it is not difficult to make a bowl of spicy Chili oil. Today I will teach you how to fry Chili oil at home. Let's take a look at how to fry Chili oil is the best!

It is best to use rapeseed oil.

Rapeseed oil is the oil squeezed from rape seeds after flowering. Golden color and unique fragrance are incomparable to common salad oil and olive oil. If rapeseed oil cannot be found, use salad oil instead. The color and taste are slightly inferior, but it can still be used. As for olive oil, forget it. It is a good oil, but it is really not suitable for frying Chili oil.

Chili oil+sesame is a perfect match

Ingredients: Chili noodles (dark color is best) Zanthoxylum bungeanum, white sesame, fragrant leaves, star anise, onion ginger, fennel and oil.

Mix pepper noodles, white sesame seeds and proper amount of salt evenly, and put them in a heat-resistant anhydrous container. Note: salt should be put according to the amount of cooking. Adding salt can prevent red oil from being spicy for a long time.

Mix ingredients a (dried pepper, pepper, star anise, tsaoko and fragrant leaves). ) Soak in warm water for 10 minute, and drain for later use; In material B (onion, onion, ginger and garlic), the onion is cut into sections, the onion is shredded, and the ginger and garlic are sliced with a knife. Note: Ingredients A must be soaked in water, so that the fragrance of ingredients will melt into the oil with water during the boiling process. If you cook it directly, it is easy to have a burnt smell.

Don't boil the pot yet, pour in the cooking oil, put the drained materials A and B into the pot and stew slowly. At first, there will be many bubbles in the pot. Don't worry, this is because the water in the ingredients is evaporating and there will be no oil leakage. Note: Amy uses the second firepower (power 800W, temperature 120) to cook with an induction cooker. If you use a gas stove, turn it into a small fire, that is, only the inner ring of the gas stove has a fire.

Cook until there are no bubbles in the pot, and continue to simmer on low heat until the ingredients zoom. First, close the pot, take out the ingredients with a colander and throw them away.

Start the pot again, heat it on medium heat until the oil in the pot smokes slightly, pour the oil into the container containing Chili powder with a spoon, and immediately mix the Chili powder with the oil with a spoon after each spoonful of oil.

When the temperature of red oil is slightly hot, add a spoonful of white sugar and stir well. After the red oil is completely cooled, it can be easily sealed and stored in the refrigerator.

Simple version of the method of throwing oil and spicy seeds

1. Slice the dried chili with scissors, add chili, press it into final shape with a blender, and put it in a container (don't use plastic. It softens when it is hot. You'd better use a bowl at home.

2. Pour white sesame seeds and chopped cooked peanuts, salt 1g, and stir well (peeled white sesame seeds will be cooked after pouring hot oil).

3. Put oil in the pot and heat the oil.

You can test the oil temperature with chopsticks, and turn off the fire when the oil temperature rises and the air is full of lampblack (remember to use the lampblack machine).

5. Pour it on the prepared pepper powder (at this time, it will make a loud noise and smell, and you can't leave for a long time, and the oil is covered with small bubbles)

6. Pour two drops of vinegar on it. Adding vinegar is the key, which can improve the taste. )

Some people think that the higher the oil temperature, the better. In fact, the high oil temperature will only make the sea pepper paste, and there is nothing but paste smell. Oil according to your preferences, chili pepper. If you like special fragrance, you can add a little cinnamon powder, star anise powder and tsaoko powder. Put the prepared oil and spices on it the next day, the color will look better and the fragrance will be stronger. You can put it in a small bottle, whether it's tofu or fish, adding some will definitely make you delicious.