How to make Chili oil

Chili oil is the main seasoning of food, which can help our food taste and stimulate appetite, so it is very good to eat Chili oil properly at ordinary times. The method of Chili oil is very simple. We can stir-fry dried Chili, cinnamon and star anise in a pot to make spicy Chili oil. Friends who like Chili oil can learn from it.

How to make Chili oil fragrant and spicy?

Ingredients: dried red pepper, cinnamon, tsaoko, star anise, fragrant leaves, pepper, white sesame and oil.

Exercise:

1. Crush the red and hot dried chilli with a pulverizer;

2. Divide the Chili powder into three parts;

3. Prepare a large container, preferably a porcelain bowl, which can withstand high temperature;

4. One piece of cinnamon, one piece of tsaoko, one piece of star anise, one piece of fragrant leaves, 20 pieces of pepper and one plate of white sesame;

5, cooking oil from the pot, pay attention to, first heat the pot, then put the oil, do not use olive oil, peanut oil and vegetable oil are good choices;

6. After the pot is hot, pour enough oil and wait. When the oil is 70% hot, put cinnamon, pepper, star anise, fragrant leaves and tsaoko into the oil and gently stir to make the oil more fragrant;

7. Pour the first portion of Chili powder into a large bowl. When the oil starts to smoke, it means that the oil has been burned. Turn off the fire at once and wait for a minute. This is a very important step. The advantage of reducing the oil temperature is that the oil has reached the highest temperature, so the oil is very fragrant, and cooling can prevent the seasoning from frying and bitter;

8. Pour the oil of 1/3 into a bowl filled with Chili powder and keep stirring. This step mainly reflects the fragrance;

9. Pour the second portion of Chili powder into the bowl, and pour another portion of 1/3 of the pan oil into the bowl, and continue to stir. This step is mainly spicy, because capsaicin can be completely dissolved in oil at this temperature. Too high or too low oil temperature will affect the spicy degree and color of red oil pepper;

10. Pour the last bit of Chili powder into the bowl, and then pour all the raw sesame seeds and the remaining oil in the pot. Because the oil temperature is low, the capsanthin in pepper can be decomposed, which usually takes 5 minutes, and the red oil pepper will become more and more red;

1 1. When it is completely cooled, put it in a glass bottle or porcelain jar, and the red oil pepper is finished.

Taboos and side effects

Most people can eat it. Pepper is a hot product, and people suffering from fire or excessive fire due to yin deficiency, hypertension, tuberculosis, eye diseases, esophagitis, gastroenteritis, gastric ulcer, hemorrhoids, etc. should eat it carefully. The applicable amount is 100g of fresh pepper each time, but excessive consumption will affect human health, because too much capsaicin will seriously stimulate gastric mucosa, cause stomach pain, diarrhea, burning and stabbing pain in anus, induce gastrointestinal diseases and promote hemorrhoid bleeding. Therefore, all patients with esophagitis, gastric ulcer and hemorrhoids should eat less or fast peppers.