When it comes to chili oil, the first thing that comes to mind for many people is to buy it, but in fact, you can make it at home. Chili oil has a variety of practices, some practices are too cumbersome, the light ingredients to be ten kinds of twenty kinds of, want to put the ingredients is also a difficult thing, not as good as outside to buy chili oil to save trouble, today to share with you a chili oil practice, this chili oil practice is the most simple, especially suitable for home use, the material is also simple, only need a few simple kinds, taste and fragrant and spicy, the oil is also red, at home, homemade chili oil, do some of them. Packed in a jar, eat as you go, very convenient, do not have to go outside to buy, the following share practice:

Fried chili oil materials: chili pepper, vegetable oil, cooked sesame seeds, thirteen spices, salt,

Practice steps:

Prepare the selected materials, I use soybean oil, canola oil can be used, the flavor of the salad oil is slightly worse, the ratio of oil, chili pepper, sesame seeds, about 4:2:1 ratio can be used. The ratio of oil, chili pepper and sesame seeds is about 4:2:1. If you like more oil, you can put more oil.

The selection of chili noodles: normal chili noodles rubbed by hand, dyed on the fingers of the color of red with yellow, water, a wash off, if mixed with pigment dyes, finger rubbing, finger will be dyed red, wash with water is not easy to wash off.

Put the chili noodles and sesame seeds, thirteen spices in a stainless steel basin, mix well, with the container to heat-resistant, must be larger, because the latter step of the chili noodles poured into the mixing will appear when the foam, the container is small, it is not convenient to operate.

Pour the oil into the pot to heat, heat the oil to smoke and then turn off the fire, because the general soybean oil or canola oil is raw oil, the need to refining, if not refining the fried chili oil has a raw oil flavor.

The temperature of the oil is slightly lower, the smoke is dissipated, the hot oil will be poured on the chili noodles and sesame seeds, while pouring oil, while stirring with a spatula, so that the chili noodles are heated evenly, to prevent the chili frying paste. If you can't control the oil temperature, drizzle a little less first, and the chili noodles will be blackened immediately after drizzling, which means the oil temperature is too high.

After dripping the oil, add salt, stir well, you can eat, wait for the oil to cool into a jar with a lid, sealed and protected from light can be. The color of the oil will be more reddish after leaving it overnight.

Tips: Soybean oil or canola oil is raw oil, you need to refine, if not refined fried chili oil has a raw oil flavor. To master the oil temperature, do not fry the chili noodles, fried batter has a bitter taste.