As an essential seasoning in daily life, Chili oil is also essential for good friends who love spicy food. Cooking and eating noodles are inevitable. If you want to make delicious Chili oil, you should also pay attention. There are many kinds of raw materials, and the types, condiments and maturity of peppers are all particular. Chilli oil for cold dishes is poured on Chili noodles with hot oil, which can stimulate the aroma, spicy taste and color of Chili noodles through continuous high temperature, and can enhance the fragrance, spicy taste and color of cold dishes. Generally speaking, chilli oil in cold dishes is characterized by first ringing and then spicy. I don't think there should be too much spice in Chili oil in cold dishes, in case the flavor of spices is too overbearing to cover up its own spicy taste.

Common spices in Chili oil like that are: star anise, fennel, cinnamon and so on. The seasoning is prepared as follows: 5g star anise, 5g fennel, 3g kaempferia rhizome, 3g cinnamon, 2g Amomum villosum and 2g Arnebia euchroma. This ratio is mainly fresh extraction, and Arnebia euchroma is used for color extraction. Let's talk about the general production process. Crushing Cortex Cinnamomi and Fructus Anisi Stellati into small pieces, crushing Fructus Amomi to remove seeds, cleaning with tap water, draining with fennel and Rhizoma Kaempferiae, and soaking seaweed in clear water. 250 grams of dried peppers from Erjing Strip, put them in a clean pot and fry until crisp and rotten, then air-cool and pound them into strips. Put 3 kg of cooking oil in the pot, heat it to smoke (up and down at 240℃) and turn off the fire. When the temperature drops to 180℃, add 100g onion ginger slices and 50g vanilla, and fry until golden brown, without taking out.

When the temperature is 180℃ (ginger and garlic can be fried before burning), add sesame seeds, add processed spices after the sesame seeds are browned, stir-fry slowly for three minutes, and pour in one-third of Chili noodles and stir. When the temperature drops to 140℃, add one third of chili noodles, then add 20g of pure grain wine and 20g of rice vinegar. When the temperature drops to 100℃ again, pour the remaining chili noodles, then add some old rock sugar and stir evenly. Chili oil is put in a sealed pickle jar, and it is best to apply it the next day. "Chili oil" is an essential seasoning in our daily life, whether it is fried noodles, cold dishes or dip.

Among them, the popular behavior is to stir-fry Chili, which makes Chili oil taste inadequate, the viscosity is not ideal and the aroma is not mellow. To make Chili oil well, it is very important to choose Chili, the proportion of spices, the control of temperature, the production skills and the understanding of raw materials. Chili oil is a condiment, and we can't live without it. Whether it is a cold dish or a snack, it is inseparable from Chili oil. Chili oil is made from capsicum, capsicum leaf, perilla leaf, star anise, galangal and cinnamon. Everyone's method is different, and the seasoning is different.