Put a proper amount of white sesame seeds on the pepper.
After burning the oil, let it cool for a while (the oil temperature should not be too high, too high, not fragrant, too low, but spicy)
Stir in pepper in time.
First, the raw material is dried Chili noodles, with the ratio of 1 4, Chili 1 and oil 4, and the oil must be poured on the Chili noodles. Put the pepper noodles in a bowl, pour oil into the pot, pour a little on the pepper noodles when the oil temperature is enough to mix the pepper noodles, then heat the oil to 60% or 70% heat, mix the pepper noodles without pouring a little, and then heat the rest to 80% or 90% heat, and then pour it all on the pepper noodles. At this time, the spicy smell comes to the nose.
Second, there is no Chili noodles at home, so we have to use the whole Chili. Soak the pepper in hot water for half an hour, pour off the water, chop the pepper with a knife. Similarly, 1 ratio 4, put cold oil into the chopped pepper in the cold pot, and turn off the fire with minimal fire. When the oil temperature rises slowly, the pepper turns black. The effect is the same as above.
Self-made pepper Chili oil
Take a pot, it might as well be bigger and have a lid. Add vegetable oil, heat and add a lot of dried red pepper, break it and put it in. When the oil is hot and the pepper is slightly paste, sprinkle a lot of chopped pepper and a handful of pepper (Sichuan Hanyuan is the best), and quickly remove the pot from the fire. Hold the pot cover in your right hand and a small bowl of cold water of about 50ML in your left hand. Pour the water into the oil pan and cover the lid tightly. At this time, there will be a violent reaction. Let the pot cool, bottle and seal.
Another method of Chili red oil
Generally, fried Chili oil is not red, so this method can fry red oil.
The method is exactly the same as that of "Chili oil", except that the water, oil and a lot of peppers are put into the pot first, and the pepper is not put, and the cover is covered and simmered, and the cover is not uncovered. When the squeak rings, the lid is opened in a silent place and the pepper is fried to crisp.
Adding water can leach the red pigment of pepper, reduce the oil temperature and make the pepper oil taste strong.
Homemade chili oil (6)
Peel the garlic and beat it to 60% rotten, but don't beat it into a paste. Fry it in oil, with plenty of oil.
(Every time I use 1L corn oil, olive oil is the best, but the cost is higher.) Add dried shrimps,
And scallops (scallops should not be whole). Small fire! Bake dried pepper in the oven, crush it, add it, and turn off the heat.
Add salt and scallion. Cover and let it cool naturally.
Chili oil made by microwave oven (7)
In a small bowl, put a few spoonfuls of oil. Take the bottom of a bowl as an example and heat it in the microwave for 2-3 minutes. Take it out and put in the Chili noodles. At this time, if the oil boils (don't be afraid, a little bubble won't spill), it is appropriate. If it doesn't boil, heat it again1for 2 minutes.
Advantages: it is cooked and eaten now, and the Chili oil is particularly fragrant; Do not use the pot, save oil and wash the pot; Don't worry about pepper frying.
Make Chili oil more spicy (8)
I'm also a spicy eater. I often roll my eyes because of spicy food and my appetite hurts, but I still have no memory. Whenever I get addicted to spicy food, I study hard and dig up spicy food.
Later, from the process of boiling meat, it was found that in order to make Chili oil more fragrant and spicy, whether using Chili noodles or chopped Chili, it is best to stir-fry the Chili (noodles) in a hot dry pot first (don't stir it too hard to prevent it from getting burnt), and then put it in a container. Burn spicy oil on the fire ... Practice according to the following recipe.
Kitchen experience
I love spicy food, and my cooking is simple. In order not to pollute the environment, I often eat stewed and cold salad, and cooked Chili peppers are the key. My method of cooking oil peppers is: choose very fine Chili noodles, which are a bit like kimchi, and add sesame seeds into the container. After the vegetable oil is hot, spoon it into the container, while stirring, just to submerge the pepper, then cool the remaining oil in the pot and pour it into the container together. This way, the pepper will not paste and the color will look good. Often eat cold celery, (blanching in boiling water can remove the raw flavor. Personally, it is the simplest and best way to eat celery, so you must add some vinegar). Cold cucumber, bean sprouts with vermicelli, shredded potatoes and bean jelly are mixed. And mixed meat dishes, such as shredded belly, chicken and elbow meat, must add a little chopped wool from ginger, garlic and pepper, add shredded onion and drizzle with Chili oil!
Chili oil-a must for cold salad (9)
Put 300ml vegetable oil into the pot and heat it until it smokes. Pour it into a clean and waterless empty bowl.
When the oil temperature drops slightly (just throw in a shredded ginger and don't fry it immediately), add a little shredded ginger, more than a dozen peppers and Chili powder (or chopped Chili) and stir while adding.
It can be used after cooling, and can be stored for a month or two without refrigeration in a covered bottle.
Add two spoonfuls to the cold salad, which is very delicious.