Chili oil, just fried aroma, cooled down after the fragrance, basically the following reasons:

The first is the chili pepper variety is not right. Do chili oil better chili, there are Gangu produced the kind of long line of pepper, or called Qin pepper, and the kind of wrinkled skin like Xinjiang pepper can also be, or the kind of Sichuan produced lantern pepper, these kinds of chili are not too la, but the aroma is quite good, especially after frying crushed chili oil is more fragrant. If you are commercial then you have to according to their own desired level of spiciness, the several kinds of chili with the use of, such as medium spicy can be 10-20% Fujian Chili King 50-60% Gangu chili 20-30% lantern pepper. Spicy can be 30-40% Fujian Chili King 30-40% Gangu Chili 30-40% Lantern Pepper. For extra spicy, you can use 20% Indian Devil's Chilli, 60% Gangu Chilli, 20% Lantern Pepper. For the perverted spice, you can use 40-60% Indian Devil Spice 20-30% Gangu Chili 20-30% Lantern Pepper. The most important thing is to fry the chili peppers in any combination and then break them up, preferably in a stone mortar or a stone grinder.

The second aspect is the proportion of spices, I have a Shaanxi oil spice spice powder recipe: 30 grams of pepper, 25 grams of anise, 25 grams of cinnamon, 10 grams of cloves, white pepper, black pepper, grass koji, sand nuts, grass nuts, white koji, ginger, ginger, dried ginger, meat koji, Wicker 15 grams of each, 10 grams of Chenpi, 30 grams of cumin. Stir-fry the spices in an iron pot over a slow fire for about 30 minutes, do not paste the pot! When cooled, put them into a mill and grind them into powder. About the ratio of 20:1.

The third aspect of the operation process and grease, do chili oil preferred canola oil, the following operation process you do a reference:

1, chili noodles into larger containers (to avoid splashing hot oil when overflowing) to add powdered spices and sesame seeds stirred well, canola burned to 220 degrees, and then turn off the fire to stand and cool down, poured into the oil splashed chili noodles in three times, each time pouring into the one-third, pour the temperature were 160, 130, 110.

2, after pouring the oil, stirring the hot pepper to not bubble, pour the prepared vinegar, you can see the oil and rolled up again, stirring immediately, stirring the aroma after the hot pepper color bright red oil, smell of the emanation of a strong spicy aroma.

3, after the aroma and other spicy not bubbling, add a little sugar in the spicy, stirring well, the use of spicy residual heat so that the sugar is fully dissolved in the oil splash spicy children. After moistening the oil splash hot pepper color appears red and heavy, hot pepper oil appears more viscous. You can achieve the visual effect of tightly wrapped in the red color on the cold skin.

According to the above made out of chili oil should be no problem, you refer to it!

There are several reasons why chili oil is not fragrant after just frying and cooling.

First, you do chili oil, chili noodles did not choose the right. We Sichuan people do chili oil generally choose slightly thicker chili noodles, especially for cold dishes. (And chili noodles I will choose each time hand-fried and mashed, so that the chili noodles will be more flavorful, but this chili noodles are generally not particularly good to buy.) It's okay if you can't buy hand-frying, but make sure you choose a slightly thicker chili noodle, the one that's too fine, it doesn't come out as flavorful.

Second, is to do chili oil, the oil did not boil enough cooked. We sell cold dishes here chili oil simmering are on medium heat, in the oil put two pieces of patted ginger, simmering to a little smoke like. The purpose of the ginger is to increase the flavor and prevent the oil from accidentally flaring up as it simmers. (Make sure you don't leave the oil while it's simmering!) There must be more oil, basically the ratio of oil to chili noodles is about 4 to 1. When the oil is older, the chili oil will be more flavorful. So boiling oil is the most critical.

Third, is the chili oil storage time, be sure to cover the lid lest the flavor run out. Do not do too much at a time, do more than put a long time the flavor ran out and not fragrant.

Although chili oil is difficult to occupy the mainstream position, but also many friends daily meals indispensable important seasoning, especially a variety of coleslaw, noodles, wontons and other food, sometimes the lack of chili oil, oil, hot pepper, it really seems to be missing the "soul" of the same.

So this time we will answer the question about chili oil, quickly understand why the chili oil is not fragrant, and by the way, we will also share the method of making chili oil at home to take anytime you want to use all the rich aroma of chili oil.

What is the reason that chili oil doesn't smell when it's cooled?

In fact, at the beginning of the question "chili oil has just finished frying" in the sentence of the word "finished frying", I believe that some experienced friends have already felt a little bit wrong. And then down to see just after the fried chili oil "aroma" description of the time, basically can guess that this chili oil after the cool certainly not a lot of flavor, because chili pepper in the aroma has been all evaporated ah .

The goal of the production of chili oil is to infiltrate and dissolve the reddish color of chili peppers through oil, as well as the appropriate heat to stimulate and extract the chili peppers in the aroma material. These aroma is mainly some alkaloids and acids, esters, alcohols and ketones and other compounds, of course, these things are too complex we do not have to look into, but there is a very important point, that is, these aroma and flavor substances are generally easier to volatilize, the higher the temperature volatilization of the faster .

So if you make chili oil by deep-frying, and you still feel the "aroma" when you fry it, it means that we want to lose a lot of flavor substances. So this fried chili oil may still be red in color, but after cooling the flavor is almost nothing left, in short: chili oil production to avoid too high a temperature or heating time too long.

The right way to make chili oil at home

It's easy to make chili oil at home, and the ingredients can be as simple or as complicated as you want them to be, the simplest thing you need is chili powder and oil. Here we share a more delicious practice, you are interested in trying it yourself oh.

Main Ingredients: 70 grams of dried bullet pepper, 80 grams of dried bell pepper, 15 grams of dried chili pepper.

Side Ingredients : 1 catty of canola oil, 10 grams of cooked sesame, 50 grams of ginger, 30 grams of scallions, 3 shallots, a few drops of vinegar.

Spices : 3 grams of star anise, 4 grams of cinnamon, two leaves.

Start making ：

1, the above-mentioned dried chili pepper rinsed with water to remove the dust, frying pan is hot without oil, the dried chili pepper drained into the pan to keep small fire stir fry 5 to 6 minutes;

2, stir frying the dry moisture of the dried chili pepper out of the spreading of cold, with a stone mortar or a cooking machine. After the big smoke off the fire , oil temperature down to 5 into the heat around the next change cut onions, ginger, anise, cinnamon and other spices and accessories;

4, small fire simmering onions and ginger become golden and dry , all the green onions, ginger, star anise, cinnamon and spices are fished out and discarded, the pot of This oil is to go to the "raw oil flavor", leaving the bottom of the fragrance of the "base oil";

5, take a heat-resistant bowl, we broke the chili pepper in the thicker half of the pour in and cooked sesame seeds mixed. Mix the sesame seeds with the cooked sesame seeds, and then heat the "base oil" made in the previous step to 6% heat, then pour half of it in one spoonful at a time;

6. After half of the oil has been poured, pour the fine chili pepper noodles into the bowl and mix them well, then pour the remaining half of the hot oil into the bowl and add a few drops of vinegar to stimulate the aroma of the chili. A few drops of vinegar to stimulate the flavor, mix well after we want to get the chili oil.

Points about the production of chili oil

1, chili oil is not strictly speaking "fried" , the purpose of the hot oil is only to stimulate the aroma of dried chili, melting out of its reddish color, long time to use hot oil to fry the dried chili is the wrong approach, when the smell of incense, it means that we need the aroma of the chili oil, and then we need the hot oil to make the chili oil, and then we need the hot oil. When you smell the aroma, it means that we need the aroma has been a lot of loss.

2, best can be a variety of chili mix, which enhances the level of chili oil, the specific ratios can be completely free to collocation, partial aroma or spicy can be in accordance with their own preferred way to combine.

3, a few other spices added to enrich the overall aroma, but the spices do not have to be too complex, not too much, otherwise it may end up producing a bitter taste, "medicinal taste", or the flavor of the spices overpowering the chili pepper aroma.

4, canola oil is considered to be the production of chili oil recommended cooking oil , the finished product of the color is more deep red, more full of aroma levels, but some canola oil must be burned to the smoke point above the use of the temperature, or there will be "raw oil flavor.

5, if the initial production is really afraid to grasp the oil temperature, then can be in the broken chili pepper noodles first mixed into some cool oil , so it is not so easy to burn, lose flavor.

6, add a little bit of vinegar can stimulate a better aroma, you can also add a little bit of sugar while it is still hot, can make the chili oil spicy but not dry, and the overall consistency of the texture will be better.

So this is all about the production of chili oil, if it helps, please help to forward and favorite Oh.

Chili oil is widely loved by everyone, and its production method is quite elaborate. If you love to eat chili peppers, you can't live without it. Whether it is fried vegetables or noodles, as long as it has it, the color and taste are great. Just out of the pot of chili oil is fragrant, will immediately touch your taste buds, the unique aroma can only be forced out at a certain oil temperature, cooled chili oil is not fragrant to eat.

First of all, we add the right amount of cooking oil in the pot to heat, wait until the oil temperature of 6 into the heat, down into the anise, cinnamon and other spices, it will be fried out of the flavor, and then use a funnel to the inside of the crumbs fished out and thrown away, so that the cooking oil contains a variety of spices of the aroma, to make out of the chili oil will be more fragrant. Then we prepare a bowl, put the chili noodles and chili powder in it, use chopsticks to mix it well, and then add the right amount of white sesame seeds, and again mix it well.

Then we will just fry the cooking oil in batches poured into the chili noodles, every time you pour, use chopsticks to stir the chili noodles, about three times, so that the chili pepper inside the aroma can be completely removed, and the white sesame is an ingredient that can enhance the aroma, put it into the chili noodles, it will make their own chili oil more fragrant.

I think it's a matter of volatilization of the aroma component.

It's common sense that what people smell is by their nose, but scientifically the human body can smell when it chews food.

This is because the human body with the nose to smell the scent is the front end of the scent, which is very easy to volatile aroma. And chewing food to smell the aroma, is the back end of the aroma, which is not easy to volatilize the aroma.

When the chili pepper just fried, due to high temperature, so that the chili pepper within the volatile substances, quickly emitted, so it smelled pungent aroma.

After cooling, the volatile substances in the chili pepper have been volatilized almost, the rest of the material is not easy to volatilize, so it does not smell so strong flavor.

The aroma evaporated from the fresh chili pepper is difficult to preserve. After cooling, this is not easy to volatilize the flavor components, but instead we need to carefully push the repeated pondering. Because it doesn't evaporate easily, it can be controlled. This is also the formation of different spice formulas, and different craft practices.

And then there's perfume, which is easy to understand.

Perfumes have a head, a heart, and a tail. The first scent is when the perfume is freshly sprayed. In the fragrance is in the volatile 3 hours after the taste is generally lighter than the head fragrance, but due to the fragrance volatilization speed is not the same, so this time the fragrance and you start to smell some difference, but also the best time to smell, the tail fragrance is the last residual in the body of the question, the head of the fragrance of those who are very obvious flavor has been very light, mainly light in the fragrance.

In the food is also the case, volatile is the head, not volatile is the middle of the incense, extremely non-volatile is the end of the incense.

The whole plate hand-typed, which is very important theoretical knowledge, I hope to see the friends have helped

Should be higher oil temperature, hot oil inside the chili pepper flavor stimulated out, until the oil temperature is cooler than the stimulation of chili peppers, so chili peppers flavor slowly no longer.

Chili oil will only emit aroma when it is hot.

Personally, I think the fried chili pepper aroma with the high temperature of the oil, but the problem also came, you cool through the chili pepper reheated to the temperature of the oil open is still as before so fragrant, I'm afraid not necessarily, so I think it should also be with the initial frying may open up some kind of cell wall or molecular structure (non-professionals, expression is not allowed to please forgive me), the release of the aroma, and the release is irreversible. The release of aroma is not reversible. See the owner of this problem, I would also like to ask a question about the steamed bread, why just steamed out of the steamed bread to eat a few are not pressure, but after the cool eat a full it

This is because the chili pepper contains aromatic ammonia things, encounter high temperature will be volatile, when encountered with the hot oil will be out of the scent, there is also a scent, the chili pepper fried in a state of micro-battered, coupled with its own fragrance, a burnt aroma! The smell is also very good.

If it is the other flavor, that is, a variety of spices, meet high temperature oil, emitted out of the flavor, and add sesame seeds, eating is also very fragrant.

When the temperature is lowered, the flavor itself is not inspired, there is no beginning of the kind of aroma.

There are many reasons for this, and it is necessary to know your production process to determine your reason.