Do you know how to make chilli oil?

Do you know how to make chilli oil? Chili oil tastes sweet, spicy, spicy, and the food is delicious. Next, Bian Xiao will teach you how to make Chili oil at home!

Chili oil practice daquan

1. Chili oil in life. Food: superior Chili noodles, white pepper powder, spiced powder, white sesame seeds, salt. Practice: 1. Heat a pot of oil (oil will smoke), turn off the fire and let it stand for 1-3min (cooling is very important). 2. After that, slowly pour the boiled oil into the prepared Chili noodles, and mix the Chili noodles with chopsticks while pouring (it is important to put a towel under the utensils to prevent the utensils from moving) to achieve symmetry. It's better to have more oil than less, and the Chili noodles should be completely swallowed after being cooked.

2. Chongqing Chili oil. Food: Chili noodles 1500g, onion 1kg, coriander root 250g, Arnebia euchroma 100g, cinnamon 50g, star anise 40g, Amomum villosum (crushed) 30g, ginger slices 750g, garlic cloves (crushed) 750g and Dahongpao pepper seedlings 6544. Practice: 1. The pot gets angry easily. Add vegetable oil. After boiling, add onion roots, ginger slices, garlic cloves, cinnamon, star anise, Amomum villosum, Arnebia euchroma and incense, and remove all the residues. 2. Put the Chili noodles into a stainless steel soup bucket for later use. 3. Put the Dahongpao pepper seedlings into the pot, add vegetable oil and stir-fry until fragrant and spicy, pick up the peppers, pour the oil into the bucket with Chili noodles, stir and let it stand overnight.

Important: 1. When frying spices, turn off the fire after the oil is boiled to prevent the oil from overflowing and burning. 2. When frying Dahongpao pepper seedlings, the water temperature should not be too high. It is best to point out the hemp smell by small and medium fire for a period of time. When the temperature is high, it is easy to fry and the oil is bitter. 3. Stir the chili noodles while pouring oil. After pouring the oil, put a little cold water to stir, so that the color and taste of the pepper oil after the earthquake are good.

3. Northeast Chili oil. Food: 50 grams of garlic, 75 grams of shallots, 20 grams of aniseed, 500 grams of Chili noodles, and 0/500 grams of soybean oil/kloc. Practice: 1. Boil soybean oil, stir-fry onion, garlic and aniseed until fragrant, and remove residue. 2. Put the Chili noodles into the pot and pour in the fried oil such as aniseed. Important: 1. Cook the soybean oil with fire, or it will taste like cooked soybean oil and astringent. 2. When pouring oil, stir it while pouring it to prevent it from frying. 3. The temperature should be controlled, neither too high nor too low. 4. Fresh Chili oil food: 2500g of fresh Chili noodles, onion 1kg, garlic cloves (mashed), ginger slices, shredded onion, 500g of rapeseed, 50g of star anise, 50g of cinnamon, 70g of fennel, 30g of galangal, 250g of perilla, and 0/5kg of soybean oil.

Practice: 1. Pour the soybean oil into a stainless steel soup bucket, burn it on it, turn off the fire when the soybean oil is not light yellow, let it stand for 15 minutes, add the shallots, garlic, ginger slices and shredded shallots, then stir-fry the star anise, cinnamon, galangal, fennel, perilla seeds and rapeseed for fragrance, and take out all the residues. 2. Take another stainless steel soup bucket, put it in the Chili noodles, put it on it, pour the refined oil into the Chili noodles, and cover it overnight. Xianzu is characterized by delicious food, bright red color and moderate sweetness.

Important: 1. Soybean oil must be boiled, or it will taste bad. 2. Be sure to follow the feeding order. 3. Residues should be removed, especially perilla seeds and fragrant rapeseed, so be careful not to leak. After oil refining, it should be carefully separated and stored. This oil can be used to make spicy ribs, and Chili noodles can be mixed with salad. 5. Foods with chili oil: 500g fresh chili oil, fragrant peanuts 15g, cooked sesame seeds 10g, 25g old ginger slices, 50g shallots, and 0/500g vegetable oil/kloc-0. Practice: 1. The pot is easy to get angry, so clean the water drops in the pot, fry the pepper until it is brown, and some small parts are burnt by the pepper (that is, it takes several minutes from the oil pepper to the pot). 2. Take another pot and add vegetable oil. When it is 40% hot, add ginger slices and green onions and fry until golden and dry. Cease fire and rush into the pot with chopped peppers. When it is 40% hot, add peanuts and cooked sesame seeds and seal. The characteristic color is deep red and full of spicy taste.

6. Garlic Chili sauce. Food: fresh pepper, a little red pepper, 500 grams of tomatoes, one piece of ginger and garlic on each side. Practice: 1. Put each of the above into a blender and stir it into a thick paste. 2. Add a small bowl of water to the wok, cook over medium heat, put all kinds of paste into the wok, and put salt, sugar (a small amount) and a small half bottle of white vinegar (leave half of minced garlic and put it last) while cooking the sauce. 3. Remember to keep stirring with a spoon to prevent the pan from sticking, turn off the fire from thin to thick, then use some chicken essence, then pour in the remaining minced garlic, cool and can. One of the main reasons is the wrong variety of peppers, another is the higher temperature, and another is the decrease of peppers in the morning! Pepper is not the right variety, some are red and some are highly spicy.

Tips on Chili oil. 1: The quality of Chili oil is determined by the quality of dried Chili, so be sure to pay attention to the selection. 2. When the pepper is fried, it should be fired at least, and there is no need to fry it. (This step is usually dehydration, because the chili oil made of dried chili peppers becomes fragrant. ) 3: You can buy ready-made Chili noodles directly, but I think dried Chili peppers will become fragrant after being fried. (because I bought Chili noodles, the water is a little heavy and the oil is not very fragrant. ) 4: Adding spices when boiling oil is to make the oil fragrant, which is more peculiar than pouring oil on Chili noodles. 5: If there is no sesame, don't put it, it tastes better. 6. Remember to refrigerate for ten seconds after burning the oil. Because the oil is too hot when the fire is turned off, it can scorch the Chili noodles, which will not pay off.