How to make red oil chili peppers fragrant, red oil chili peppers, what are the practices and tips

Main Ingredients

Dynasty Peppers 100g Erjiao 100g

Tai Chili 50g canola oil 500g

Supplementary Ingredients

Spices moderate see practice Vanilla moderate see practice

Pepper Powder 2g Peanut Milk 100g

Authentic chili pepper red oil practice steps

1.? Soak the morning glory peppers, two thorns, and Thai chili for 6 hours, wash and cut them

2.? The morning glory, two thorns, Thai hot pepper into a coarse powder, respectively, and add water to moisten

3.? Sit in a pot of oil, rapeseed oil refined over medium heat, remove from the fire to reduce the oil temperature to 3% heat

4.? Under the cleaned peanuts, medium-low heat, stirring oil frying until the peanuts burst frequently, remove from the pot to drain the oil

5.? Remove the pan from the heat, until the oil temperature drops to 3% heat, the next star anise, cinnamon, allspice, cloves and other spices, medium heat to 5% heat, stirring the oil frying until the spices are completely fragrant, fish out and discard

6.? Remove the pan from the heat, until the oil temperature drops to 3%, the next large onions, scallions, onions, ginger, garlic, medium heat to 5% of the heat, stirring the oil frying until the herbs are completely out of the aroma of the juice, fish out and discard

7.? Add the ground chorizo, heat over medium heat to medium-high, stirring, and fry for 3 minutes

8.? Put down the chili powder, stir and fry for 3 minutes

9.? Add Thai chili powder, stir and fry for 3 minutes

10.? Put down water, keep the oil temperature at 50 percent hot, keep stirring and simmer slowly

11.? When the hot steam no longer comes out of the chili oil, add pepper powder and salt, stir well, and start the pot

12.? Serve the chili oil in a heat-resistant container, sprinkle with sesame seeds, and let soak for at least 24 hours before using

Tips

Lori:?

1. Don't say that the fast-food hot oil chili powder oil spice is red oil, without a long time to simmer the experience of the so-called "red oil" is too much of a child's play?

2. Chili is good, oil is good! Chili pepper to choose the color oily red, skin thick seed more, seed than skin hot, you know?

3. Oil, canola oil, unrefined canola oil! With the top canola oil refining red oil, oil color is dark red, spicy dark red, this is because the canola oil color color darker, so if you see red oil is bright red, spicy bright red, is not the top canola oil to do, refining has not been refined, you know?

4. Reasonable collocation to produce good chili red oil. Chaotian pepper's red, two thorns of the aroma, Thai spicy fierce, the achievement of chili red oil spicy and bright, and such a red oil spicy flavor is layered?

5. Various chili peppers ripening time is not the same, to be divided into batches into, a few minutes is very short, but he decided that your chili paste paste?

6. dried chili soaking water can greatly increase the spiciness of chili?

7. Simmering directly into the water is conducive to out of the red, do not believe that will react violently to the oil splash "legend", as long as the oil temperature control is good, "legend" is just a legend?

8. Simmering the best oil temperature is 5 into the heat, it is estimated that about 150 - 160 degrees, low oil temperature is not fragrant, high oil temperature has a paste flavor?

9. When simmering, you can see a small bubble in the pot spewing out steam, simmering a good standard is the oil bubble dissipation and then no steam spewing out, heart blue simmering for nearly 2 hours?

10. boiling good chili red oil without soaking on the use is not right, the chili is not enough oil moist, the taste of a lot of inferior