Chili oil is an indispensable condiment in life, but many people are not easy to paste when frying, or the fragrance is not strong enough, which is not as delicious as that in restaurants. What tricks does the restaurant use to fry Chili oil? Today, I'll explain it to you. In fact, it is not complicated or even simple. The focus is on oil and oil temperature.

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1. In order to facilitate everyone's operation, I will share a simple version of home cooking today, which requires two kinds of Chili noodles. One is coarse-grained lantern noodles, which are generally spicy and pure in taste, and are very suitable for improving the taste of Chili oil.

2. There is also a kind of bullet pepper noodles with finer particles, which are redder and hotter, and are mainly used to increase the ruddy and spicy degree of Chili oil.

3. after the introduction of Chili noodles, the focus is on oil. You can't use vegetable oil you usually eat as Chili oil, but you'd better use onion oil. Chop onion, cut into rings, and cut celery into sections; Slice the onion; Cut the parsley, and the parsley root must be preserved; Ginger is broken up and cut into pieces. Generally, onion, celery, coriander and other fragrant ingredients are indispensable for squeezing onion oil. Coriander should be separated.

4. Pour the freshly prepared Chili noodles into a large pot, pour some high-alcohol liquor, add a spoonful of salt and mix well. Liquor can fully stimulate the aroma and spicy taste of pepper, and then pour a little water and mix well, so that the pepper noodles are not easy to paste when frying oil later.

5. Cook the oil in the pot. When the oil temperature is 50% hot, pour in onion ginger, celery, fragrant leaves, star anise, clove, angelica dahurica and pepper, and stir-fry slowly. Stir frequently, so that the raw materials in the pot are heated evenly, and stir-fry the water in the seasoning until it is cooked.

6. After the spice is slightly yellow, pour it into the parsley section and fry it together, fully extract the onion oil inside, fry the spice until it is dry and golden, turn to low heat and soak for a while, let the fragrance blend into the oil, and then salvage the residue in the pot.

7. Continue to heat the onion oil. When the oil temperature rises to 60%, pour a spoonful of scallion oil on the Chili noodles, and stir every spoonful evenly. If you pour it all in, the Chili noodles will be burnt.

8. Sprinkle white sesame seeds after all the peppers are soaked, and all the remaining hot oil is poured on the white sesame seeds to stimulate the fragrance. Put the prepared Chili oil for one night before eating, and it will be more spicy.

Well, this red and fragrant Chili oil is ready, and you can't wait for cold dishes and stewed meat. Get ready quickly.