Chili and pepper ratio of 2:1

1. Put the pan hot (smoking) and pour in the oil (in fact, you can directly use the black oil that has repeatedly fried things, so as to save costs, not to splash the black oil that can not be reused), put a spoonful of doubanjiang, stirring constantly with a spoon, the oil itself is water, the left flank in the process of heating will be boiling, when the Boiling is not very strong, put in star anise, cinnamon, sesame leaves, continue to stir for a few moments;

2. When boiling is not very strong, put two spoons of water, in the chili pepper noodles poured in and continue to stir, at the same time, the fire hit the small, medium fire can be. When the particles of chili noodles a little hard, and then the pepper, celery, cilantro root, onion slices, carrot slices, ginger, garlic, small onion knots into the oil (this is done on the one hand to increase the fragrance of the oil, and then is to dispel the oil in the heating process of the scorched gas, but also to dispel the fishy smell in the black oil).

3. Keep the heat on medium, stirring constantly, when the oil inside the other things are no longer water, become dry, you can cease fire (this process takes about 30 to 45 minutes), continue to stir, until the oil no longer boiling, cool down, put aside for about half an hour.

4. Finally, filter out the debris with a slotted spoon and strain the oil through a gauze, then a bright, spicy and flavorful red oil is refined.

Method two

Fine red chili powder 50 grams, a little spice (anise a, a few leaves, ginger,) 20 grams of green onion, 1000 grams of oil, the chili powder into the container, with a little cold oil mix, (containers are not allowed to have water, chili powder should also be dry, if the moisture, the person should be stood next to the side of the watch, to prevent the oil from spilling out.) Frying pan put oil, put spices, chopped onion with small and medium heat until the chopped onion burnt black, fishing residue, pour the oil into the container with chili powder, stir well. The oil is put into the next morning and then bottled.

Nutritional composition of chili oil

For most people, the spiciness of chili peppers is only what the taste organs can feel, but in fact, the spiciness is still linked to nutrition. Chili peppers are rich in vitamin C, beta-carotene, folate, magnesium, and potassium; capsaicin in chili peppers also has anti-inflammatory and antioxidant properties that help reduce the risk of heart disease, certain tumors, and a number of other chronic illnesses that occur with age; and meals with chili peppers have been found to increase the body's energy expenditure and aid in weight loss in several experimental studies in humans; A 2011 article published in the British Journal of Nutrition also noted that regular consumption of chili peppers can be effective in slowing the development of atherosclerosis and the oxidation of lipoproteins in the blood. In addition, people used to think that eating chili peppers on a regular basis could irritate the stomach and even cause stomach ulcers. But the fact is just the opposite. Capsaicin not only does not cause an increase in gastric acid secretion, but also inhibits the secretion of gastric acid and stimulates the secretion of alkaline mucus, which helps to prevent and treat gastric ulcers.

When you eat chili peppers, you'll feel hot and will naturally want to drink water or eat some staple foods to wash down the spiciness. In fact, this won't be very effective. In fact, capsaicin binds tightly to nerve receptors on the taste organs, and because capsaicin is non-water soluble, it can only bind to fats, oils and alcohol. It's easy to explain why beer washes out spicy flavors more easily than water.

But the best food to mitigate the spicy flavor is milk, especially skim milk. While the lipids in milk have previously been thought to bind better with capsaicin, casein, other spicy foods, are also beneficial. In addition to chili peppers, pepper, ginger, garlic, and mustard are all spicy foods, but their potent ingredients are different from chili peppers.

Ginger in the spicy substance curcumin can promote blood circulation, so that the color of the face, as well as enhance the role of appetite; garlic in the pungent substance allicin, with lower blood pressure, lower blood lipids, lower blood sugar and anticancer multiple effects; and we often eat onions, the pungent volatile substances in the diallyldisulfide, with disinfection and sterilization, the above foods and chili peppers alternately, can be from the "full" eat The above foods and chili peppers eat alternately, can be from the "comprehensive" benefit.

The efficacy of chili oil and contraindications

Oil splash of hot pepper can be adjusted to eat noodles, can also be sandwiched into a bun to eat, spicy mouthfuls, spicy addiction. There are many effects of chili oil:

1. Consumption of chili peppers can increase the amount of meals, enhance physical strength, and improve the symptoms of fear of cold, frostbite, vascular headache, etc.;

2. Chili peppers contain a material substance that accelerates metabolism, promotes the secretion of hormones, and health care of the skin;

3. Rich in vitamin C, which can control heart disease and coronary arteriosclerosis, and reduce cholesterol;

4. contains more antioxidants, can prevent cancer and other chronic diseases;

5. can make the respiratory tract open, used to treat coughs, colds;

6. chili pepper can also kill inhibit gastro-abdominal parasites.

Capsicum can be consumed by the general public. Chili pepper is a big hot products, suffering from hot diseases or Yin deficiency fire, hypertension, tuberculosis, eye disease, esophagitis, gastroenteritis, gastric ulcers and hemorrhoids and other patients should be careful to eat. Applicable amount, 100 grams of fresh chili pepper each time, consume too much instead of affecting human health, because too much capsaicin will violently stimulate the gastric mucosa, causing stomach pain, diarrhea and make the anus burning tingling, triggering gastrointestinal diseases, prompting hemorrhoids bleeding. Therefore, where suffering from esophagitis, gastric ulcers and hemorrhoids and other diseases should be eaten less or forbidden to eat chili.