How to extract Chili oil

Chili oil is a kind of condiment, and its production method is quite particular. Pepper and various ingredients are generally fried. Widely welcomed by the people in southwest China.

The production method of Chili oil is very particular: after the onion is dried in the sun, it is boiled with vegetable oil together with ginger peel and Chili powder, and the ratio of onion, ginger peel and Chili powder is about 50: 1: 16. When the oil gets hot, put down the chopped green onion and Jiang Mo. The oil temperature needs to be carefully controlled, and the oil cannot be heated. Put 1 tbsp pepper powder into a colander, and pour warm oil into the pepper powder with a spoon. Scoop out all the isothermal oil, then put 1 tablespoon of ground sesame powder in the colander, and also wash the sesame powder with oil. After these two procedures, this oil can be called authentic Chili oil.

Classified editing

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According to the size of pepper particles, the smell of pepper oil is different. Pepper granules should be even, sprinkle with pepper oil and put a few spoonfuls of salt. The taste is self-evident.

Production editor

Method one

Prepare the materials

Dry Chili noodles 100g (preferably coarse), white sesame seeds 10g, 400g edible oil and 3 aniseed. Good Chili powder, pepper powder, spiced powder, sesame seeds and salt are mixed and put into a container that is not afraid of scalding.

manufacture

1. Pour the Chili noodles and some white sesame seeds into a heat-resistant container, because the Chili noodles will boil when heated, so the container should be large enough.

2. Pour the right amount of oil into the pot, and put some big ingredients when the oil is cold.

3. When the oil burns to 90% heat (smoke), turn off the fire and take out the star anise.

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4. When the oil is slightly cold, pour it into the Chili noodles several times, stir well, and then use it after cooling. The remaining red pepper can be used in the bottle.

Method 2

The ratio of pepper to pepper is 2: 1.

1. After the pot is hot (smoking), pour in the oil (in fact, you can directly use the repeatedly fried black oil, which will save the cost and avoid spilling the black oil that cannot be reused), put in a spoonful of bean paste, and keep stirring with a spoon. The oil itself is wet, and the left wing will boil during heating. When the boiling is not very strong, add star anise, cinnamon and fragrant leaves.

2. When the cooking is not very strong, put two spoonfuls of water, then pour the Chili noodles in and continue to stir. At the same time, reduce the fire to medium fire. When the granules of Chili noodles are slightly hard, put Chili, celery, coriander root, onion slices, carrot slices, ginger slices, garlic and shallots into the oil (this will not only increase the fragrance of the oil, but also drive away the burnt gas of the oil when heating, and also drive away the fishy smell in the black oil).

3. Put the fire in the middle and keep stirring. When other things in the oil are no longer wet and dry, you can stop the fire (this process takes about 30 to 45 minutes), continue stirring until the oil no longer boils, and let it stand for about half an hour after cooling.

4. Finally, filter out impurities with a colander, and then filter the oil with gauze. Then, a red, bright, spicy and delicious red oil is extracted.

Method 3

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Main ingredient: dried pepper, and oil accessories: ginger, garlic, oil and salt.

1. Wash the peppers and blanch them with boiling water for later use.

2. Peel the ginger and garlic and smash the ginger.

3. Put the peppers into a blender, add ginger, garlic, salt and water, and crush them for later use.

4 put a lot of oil in the pot, heat the oil, put it in the pepper pot, and stir-fry the pepper slowly over medium heat for about half an hour. Stir while frying, otherwise it will be difficult to get into the pot. When finished, let it cool and bottle.

Method 4

Take a small bowl special for microwave oven, pour oil into it, and heat it in the microwave oven on high heat (700 watts) for 2 to 3 minutes without covering it. Take the hot oil out of the bowl with a heat insulation pad and immediately pour it into the Chili noodles. This shows that the oil level is a little boiling, indicating that the oil temperature is suitable. Then add star anise. If the oil is not boiled, pour in the Chili noodles and heat 1 to 2 minutes. Take out the heated Chili oil and stir it a little before eating.

Method 5

50g of red pepper powder, a little spice (one star anise, several fragrant leaves and one ginger), 20g of chopped green onion, and 0/000g of oil/kloc. Put Chili powder into a container and mix well with a little cold oil. There is no water in the container, and the Chili powder needs to be dried. If it gets wet, people should stand by and pay attention to prevent oil from spilling. ) Put the oil in the wok, add the spices, and after the chopped green onion is blackened with medium and small fire, remove the residue, pour the oil into a container filled with Chili powder and stir well. Put the oil in the bottle the next morning.

Method 6

condiment

500 grams of fresh pepper, 20 grams of fresh pepper and 500 grams of rapeseed oil.

Make 1. Remove the pedicels of fresh peppers, string them together with iron bars, and bake them on charcoal fire until the epidermis is slightly wrinkled. Then, leave Chili oil, take out the iron bars, put them in a bowl, add fresh peppers, and mash them into paste.

2. Take fire in a clean pot, refine rapeseed oil and pour in Chili sauce.

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The key is 1. This is a folk method of making Chili oil, which is widely used in the generation at the junction of Chongqing and Guizhou, especially eating new bean curd, which is particularly popular.

2. Because of the high water content of fresh peppers, the oil temperature should be higher.

3. This Chili oil will have a special taste when eaten with soy sauce, monosodium glutamate, green onions and fish sauce, and you can also add a little crispy soybeans and bean sprouts.

4. The fried peppers are delicious and spicy, with a long aftertaste.

Fresh peppers can also be ground into paste with a meat grinder.