How to make Chili oil red, fragrant and not spicy?

Many people can make Chili oil, but many people can't do it well. The reason is that there are mistakes in the details of material selection and production. Share a slice of Sichuan Chili oil today. We all know that Sichuan Chili oil is recognized as the best, its ruddy color, spicy but not dry taste, endless aftertaste, always enjoyable.

Chili oil: 1. It is very important to choose what kind of pepper to use first if you want to make Chili oil that is red and not spicy. Erjing pepper has a strong fragrance, so you can use 200 grams of Erjing pepper. The fragrance and coloring effect of Lantern pepper are good, and 300 grams is fine. Moreover, the two kinds of peppers are very low in spiciness, so this choice can lay the foundation for achieving the effect of red fragrance but not spicy. In addition, we can add 30 grams of pepper to increase the aftertaste. If you want to eat spicy food, you can add millet pepper or Gutian pepper king to taste.

2. We need to prepare some spices, including 1 seedless Amomum tsaoko, 3 star anise, 2 fragrant leaves, 1 small piece of cinnamon, 2 galangals, 2 pieces of dried ginger, 5g of white buttons, 1 Gardenia, 2g of fennel and 3g of green pepper. As an auxiliary material for flavoring, 5 chopped green onion, 6 garlic seeds, half chopped green onion and 1 slice of ginger were prepared for later use.

3. Heat the pot first, then add the pepper and pepper, stir-fry the water of the pepper slowly with low fire, stir-fry the pepper until it feels crisp, then pour it out, and then put it into a stone mortar and pound it into coarse and fine pepper powder. Don't pound it too fine. The red oil made in that way has no layers and is silent. Divide the mashed Chili powder into two parts for later use.

4. Put1000g rapeseed oil into the pot after it is hot, and turn off the fire when the oil temperature rises to smoke (about 240 degrees). This step is to remove the odor of rapeseed oil. When the oil temperature drops to 30% heat, turn on a small fire, then add the onion, ginger and garlic, and fry the onion, ginger and garlic until a little brown.

5. Then put the prepared spices into the pot, soak the spices in the oil for a while as much as possible to stimulate the fragrance of the spices, and then remove all the spices after the fragrance comes out. Turn off the fire when the oil temperature rises to 50%, and then pour half of the oil into the pepper several times, stirring every spoonful of oil, so that the hot oil can stimulate the taste of paste instead of coke.

6. When the oil temperature drops to 40%, pour the other half of Chili powder into the oiled bowl, and then pour the remaining oil in the pot. This time, the oil temperature stimulated a fragrant but non-sticky taste, which made the taste of red oil layered, memorable and fragrant. Then pour in white sesame seeds and let the sesame seeds soak in the remaining temperature until they are cooked and fragrant.

7. Finally, sealing the plastic wrap and stewing for more than 24 hours, so as to obtain chili oil with ruddy color, spicy but not dry, and endless aftertaste. This is the red pepper oil you want.

Try not to use finished Chili powder when making Chili oil, because the ready-made Chili powder on the market is raw. The oil boiled from this Chili powder is colorless and odorless, and the most feared thing is that it is not clean.