How to make Chili oil delicious?

The fresh red dried Chili peppers are selected as raw materials, pedicled and seeded, washed and drained with clear water, and the oil is taken into the pot according to the ratio of dried Chili peppers to vegetable oil 1: 10, and heated. When the oil emits black smoke, the pot is removed from the fire, cooled for about 3 minutes, and the drained dried Chili peppers are poured into the pot, and heated evenly with chopsticks. When the oil cools, take out the pepper, and the remaining oil is Chili oil.

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capsicol

Production method:

1; Prepare the materials

0/00g of dried Chili noodles/kloc-(preferably coarse), 0/0g of white sesame/kloc-,400g of edible oil, and 3 slices of anise pepper oil. Good Chili powder, pepper powder, spiced powder, sesame seeds and salt are mixed and put into a container that is not afraid of scalding.

2; manufacture

1. Pour pepper noodles and some white sesame seeds into a heat-resistant container. Because Chili noodles will boil when heated, the container should be large enough.

2. Pour a proper amount of oil into the pot, and put a few aniseed when the oil is cold.

3. When the oil burns to 90% heat (smoke), turn off the fire and take out the star anise.

4. When the oil is slightly cold, pour it into the Chili noodles several times, stir well, and then use it after cooling. The remaining red pepper can be used in the bottle.

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1. Processing of Chili powder:

Buy small and slender dried red peppers, wash them, cut them into small pieces with scissors, put them in an iron pot with seeds, stir-fry them with slow fire (add a few drops of vegetable oil) until they are crisp, take them out of the pot, let them cool in the sun, and pound them into powder for later use (the finer the pepper seeds, the more fragrant they are).

Now you can also go to the supermarket to buy Chili noodles, but the fragrance is weak.

Second, the mixed materials:

Mix the mashed Chili powder with salt at a ratio of 2: 1 (in order to enhance the flavor of Chili oil, you can add some sesame seeds and peanuts and mix well together).

Third, pour an appropriate amount of vegetable oil or blended oil into the pot (generally pour more red oil) and heat it to 90% heat. When the fire cools to 80% heat, pour the oil with a spoon in one hand and stir the Chili powder with the other. That's it.

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Chongqing Chili oil

Exercise:

Generally, the ratio of 22 pieces of dried pepper to kloc-0/kg of vegetable oil is used.

First boil the vegetable oil very hot, then turn off the fire and put a piece of ginger in the oil. When the oil temperature is slightly cooler, put a spoonful of chopped pepper and sprinkle it slowly. It doesn't matter if the pepper is a little burnt at this time. Wait another ten seconds, and then put the second spoon. When it is obvious that the pepper will not paste, you can speed up the pace and put it in the oil. . Until the oil temperature is low (obviously there are not many bubbles when the peppers are put in), then put all the peppers in. Add a little soy sauce and stir fry with a spatula. You can take it out of the pot and put it in the container.

Now let's talk about why we put peppers in a spoon. Put a few spoonfuls of pepper in order to keep the temperature of pepper in unused oil. When the oil temperature is high, the pepper will be crisp and fragrant. Pepper at medium temperature will be oily red when it is almost crisp, while pepper soaked in oil for a long time at low temperature will be oily red, but it is not crisp enough. Therefore, a spoonful of pepper oil can learn from each other's strengths and give full play to the best effect.

The last bit of soy sauce (a small amount) can change color.

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