Pepper is an indispensable ingredient in cooking, and many dishes will be eclipsed without it. Among them, Chili oil is deeply loved by people. Whether it's mixed noodles, cold rice noodles or cold dishes, they are delicious, spicy and fragrant, which makes people very enjoyable to eat. I still want to eat after eating.
How to make Chili oil delicious? Many people think that pouring some hot oil is enough. I have done this before, but I found it wrong. After cooking, there is no fragrance at all, so cooking with it is really not delicious. I can't do it well at first, so I often go out to buy ready-made ones. Although it is convenient to use, it is small in size and expensive. If you make it yourself, you can make a large portion of Chili oil at low cost.
Later, I went to my uncle for advice on how to make Chili noodles. He is a cold dish chef in the restaurant and is good at making Chili oil. My uncle taught me not the commercial formula, but if I cook it at home, I can eat it completely. The method is simple and easy to succeed.
When making Chili oil, don't just pour hot oil. The cold dish master will teach you how to do it correctly. Spicy and fragrant! Come and have a look. Let me share the detailed method of Chili oil, just follow the steps.
How to make Chili oil;
First, prepare fresh dried Chili noodles, one thick and one thin. In order to make delicious Chili oil, the choice of Chili noodles is very important. First, it must be fresh and dry. If it is moist and has no spicy taste, it cannot be used. Secondly, there must be two kinds of Chili noodles, thick and thin, and only one can't be used. As for how spicy it is, you can choose according to your own situation. When buying Chili noodles, the boss will tell you which is slightly spicy and which is particularly spicy.
Pour thick and thin Chili noodles into a bowl one by one. If you haven't done it, you can try less first. Add one tablespoon of coarse Chili noodles and one tablespoon of fine Chili noodles to the bowl. Do it later if you like, and increase the amount of Chili noodles.
Prepare some fresh white sesame seeds, take half a spoonful and pour it into Chili noodles. Take half a spoonful of salt and pour it into the Chili noodles. These quantities don't need to be weighed, just use the same spoon to measure them.
Then prepare some parsley, a onion and a few chives, wash them, shred the onions, and cut the parsley and onions into sections for later use.
Add oil to the pot, first pour a little into the bowl and stir evenly with chopsticks until there is no dried Chili noodles.
After processing, put the shallots, onions and balsamic vinegar into the pot, fry them on low heat until the ingredients are brown, and then take them out. Don't fry them.
At this time, observe the change of oil level, continue to heat until slight lampblack comes out, turn off the fire, pour some cooking oil into Chili noodles, and stir and mix quickly.
Chili noodles have been soaked in oil. Burn the oil again. This time, the oil smoke is bigger than before. After turning off the fire, pour the oil into the bowl and stir quickly in circles.
Finally, cover it and let it stand for one night, so that the Chili oil is ready. Cover it in time after each use to avoid the loss of fragrance.
It is not difficult to make Chili oil. Remember not to just pour hot oil into Chili noodles!
The correct way is to add coriander, onion and chives into the oil and fry them until cooked. Only after frying will there be fragrance in the oil. This oil will taste stronger when poured into Chili noodles. Otherwise, if you just heat the oil, the Chili oil will only be spicy.
In addition, many people make Chili oil, which is the easiest to fry. Once it tastes mushy, it doesn't taste good, so remember to add a little oil and stir it when you make it, so the Chili noodles are not easy to paste when they are wet. When pouring hot oil, pour it twice, once until it is 80% hot, so that the Chili noodles are not easy to fry, and then pour it in at a higher temperature to stimulate the fragrance.