How to make Chili oil?

Red, bright, fragrant and spicy Chili oil, I believe many people can't resist its delicious, spicy but not dry. After being baptized by hot oil, the red pepper noodles lost the taste of the mouth, but added a stronger aroma and a fuller taste, which made people feel endless after eating, and the more they ate, the more they wanted to eat.

Chili oil can be used to mix noodles, dip jiaozi, rinse hot pot and mix cold dishes. It is very convenient to use after frying, and it is definitely an indispensable condiment on the Chinese New Year table. Let's see how to do it.

The specific operation steps are as follows

(1) Prepare Chili powder first, the medium thickness is the best, and the effect is better after frying. Chili powder I choose three kinds of peppers to grind, one is spicy, such as morning pepper, bullet or devil pepper, which can be used to increase the spicy taste. It's different from place to place, so you can choose it yourself.

? The second kind is my favorite Erjing pepper, which is not very spicy, but also can enhance the fragrance and color. The other is lantern pepper, which is also used to enhance fragrance and color. This kind of pepper can be ground into powder and mixed separately (you can find a merchant to grind it, or you can cook it yourself, change the fire, put it into the pepper section and bake it in a blender, and then grind it into medium-thick powder), taking 1 kg oil as an example.

(2) prepare seasoning and edible oil wet material

Spices: a pinch of pepper, three or four fragrant leaves, two star anises, a handful of fennel and a small piece of cinnamon for later use.

Wet ingredients: a green onion is cut into sections, a small piece of ginger is sliced, a small half of onion is cut into thin strips, two parsley with roots are cut from the middle, and two celery are cut into sections for use.

(3) When the oil temperature in the pot is 50%, slowly put all wet materials in with a colander. At this time, pay attention to prevent oil leakage, then add seasoning and stir-fry slowly. When the oil turns brown, take out the wet material. When the oil smokes, turn off the fire when the oil temperature is 80% hot, pause for more than ten seconds, pour the hot oil into the Chili powder three times and stir quickly. After each time, wait for a little cooling and pour the oil. In fact, in this process, the temperatures of the three oil pours are 180℃, 140℃ and 100℃ respectively. If the oil temperature can't be measured at home, pour the oil three times, stir it evenly every time, and then cool it once.