How to make a bowl of delicious Chili oil

Chili oil is an essential seasoning. Whether it's cold noodles, noodles or steamed bread, no matter how bland the food is, all you need to do is pour a spoonful of spicy and delicious Chili oil, which will immediately make people's appetite open and they can't stop. Chili oil has surpassed the status of condiment in many special foods. In Shaanxi, there is a saying: "Eight eccentrics in Guanzhong are pungent." Whether it's mutton bread in soup or Shaanxi bean jelly, if it doesn't have the strong spicy taste of Chili oil, it is absolutely impossible to become a delicacy.

Making Chili oil looks very simple. Many people think that it is enough to pour hot oil on peppers. In fact, there are still many skills in it. Whether you use oil or materials, there are other dry Kun. Everyone's Chili oil tastes very different. Delicious Chili oil is red and bright in color, rich in flavor and full of spicy taste, and it is very enjoyable to eat. Because I like to eat Chili oil, even if I cook instant noodles at home, I will put some Chili oil to satisfy my appetite, so I always ask the chef where I can eat delicious Chili oil. The Chili oil I shared today is one I have learned satisfactorily before, and it is suitable for home use. This is a general method, which can be used to mix cold noodles, eat noodles and match steamed bread. Delicious and fragrant, especially practical.

Homemade Chili oil

Ingredients used: 3 tablespoons of coarse Chili powder, 3 tablespoons of fine Chili powder, 0 tablespoon of 65438+ white sesame and 2 tablespoons of chopped peanuts; Half an onion, half a garlic, three shallots and 1 parsley; 5 pieces of fragrant leaves, 3 pieces of star anise, 5 pieces of Amomum tsaoko, cinnamon1; Rapeseed oil and salt are suitable.

Step 1: Mix the thick and thin Chili powder in the same proportion, and a bowl of Chili oil needs about one third of Chili. Coarse Chili noodles are fragrant and spicy, while fine Chili noodles are mainly for rosy color.

Step 2: Add 1 spoon of white sesame seeds and 2 tablespoons of chopped peanuts to the Chili bowl. It is best to simply fry peanuts, peel them and crush them. The dosage of white sesame seeds and chopped flowers can be adjusted according to your own taste. I put in more chopped flowers. Add 2 tablespoons of rapeseed cooked oil and half a spoonful of salt and mix well.

Step 3: Prepare fresh spices, such as onions, shallots, coriander and garlic, which are all spicy ingredients.

Step 4: Dry spices should use fragrant leaves, tsaoko, cinnamon and star anise, and some cloves can also be added, but remember that the amount of dry materials should not be large, so as not to take away the spicy taste of pepper.

Step 5: About half a bowl of rapeseed oil, add all the fresh spices and dry spices into the cold oil, and slowly cook the fragrance with low fire.

Step 6: It takes about 10 minutes. When all the spices in the pot turn brown, turn off the heat and take them out.

Step 7: Wait for about 20 seconds. When the oil temperature drops to 80%, pour half of the rapeseed oil into the pepper bowl and mix well in time. Wait a few seconds, when the oil temperature is 50% to 60% hot, pour the remaining rapeseed oil again and mix well.

-Lao Jing said-

When making Chili oil, remember a few simple skills. Even if you are cooking Chili oil for the first time, it can be very delicious.

1 Use both thick and thin Chili noodles. Only the thick ones are not bright, and only the thin ones will agglomerate.

2 After the Chili noodles are put into the bowl, mix well with cooked rapeseed oil in advance to avoid being burnt off after being poured with hot oil.

Rapeseed oil is more fragrant as Chili oil than other oils.

4 When pouring the oil finally, don't pour it all at once. If the oil temperature is too high, it will only be fragrant but not spicy. Pour half at high temperature for the first time to stimulate the fragrance, and pour half at low temperature for the second time to release the spicy degree and color.