1, star anise

The role of star anise is to enhance the aroma with, but also can promote the human appetite, is to do chili oil must be used in a kind of spice, general 500 grams of chili, only 3.5 grams of star anise can be.

2, the leaves

This in our daily life is often used, add the leaves can make chili oil smell a fragrance, 500 grams of chili, only one gram of leaves can be.

3, cumin

The role of cumin is a little special, its role is to increase the aroma to the odor, but also to make the chili oil flavor more lasting, so with the amount of slightly more, 500 grams of chili pepper generally need 4 grams of cumin.

4, Chenpi

In fact, the role of Chenpi and hawthorn licorice is the same, can make chili oil has a special flavor, but also has the role of aroma, general 500 grams of chili, need 2.5 grams of Chenpi can be.

5, grasshopper

Grasshopper has a very good effect on the fragrance, but also enhance the appetite, is a chili oil must have a flavor, but often overlooked, general 500 grams of chili, put 2.2 grams of grasshopper can be!

6, cardamom

We smell the cardamom, we will find that it has a fragrant flavor, in the chili oil, its role is also very critical, generally 500 grams of chili only need to put 1.5 grams of cardamom on it, this must not put more, put more chili oil will have a little bit of bitter taste.

7, patchouli

Patchouli flavor is very strong, so in the chili oil, put the portion can not be too much, generally 500 grams of chili, only need to put 0.5 grams of patchouli can be.

Expanding knowledge: chili oil spice recipe

(a) secret chili oil

Raw materials: chili pepper 2 two, cooking oil 2 pounds, 1 grasshopper, 5 anise, cinnamon a small section, five pieces of spices, peppercorns 20 grams.

Steps:

1, take a large bowl and put 1/3 of the chili noodles and some sesame seeds standby, the cooking oil into the pot (Note: two chili noodles with two pounds of oil, and so on in this proportion analogous)

2, turn on the heat, the oil is still cold, the grasshopper will be patted loose, the first into the oil, and then into the star anise, cinnamon, allspice, peppercorns, slowly fried, and then fish out.

3, observe the oil temperature, slightly green smoke when the oil temperature is eight or nine percent hot, turn off the fire, while using a spoon to scoop out 1/3 of the hot oil poured into the bowl with chili noodles, zi zi la la after the sound of a strong smell of chili oil.

4, add the other 1/3 of the chili noodles in the bowl, wait 1-2 minutes, the oil temperature drop some, about 50-60% hot, with a hand on the pan feel only a little toasted hands, with a spoon and then scoop out 1/3 of the oil, poured into the bowl.

5, and finally in the bowl into the remaining chili noodles, wait a little back to the temperature of the oil dropped a little lower, with the hands feel warm, when the rest of the oil all scooped into the bowl, stirring well. At this time the bowl of chili oil becomes red and shiny, the spicy flavor of chili oil floats all over the house.

6, the chili oil thoroughly cooled, into a clean bottle, cool place or refrigerator storage, after a few days after the better taste.

(B) Sichuan chili oil

Raw materials: 100 grams of dried chili peppers, 20 grams of peppercorns, 4 slices of ginger, star anise 2, cinnamon a small section, a little white sesame.

Steps:

1, the preparation of materials: dried red pepper, pepper, ginger, anise, cinnamon, white sesame (cooked).

2, oil-free cold pot pour dry red pepper and pepper, small fire slowly stir fry about 1 minute off the fire.

3, when cooled, take 1/3 of it and grind it into chili powder with a grinder, and the other 2/3 into chili flour.

4: Mix the chili powder and chili flour and add a teaspoon of salt and sugar and mix well, then sprinkle a layer of cooked white sesame seeds.

5: Cold oil in a cold pot, add ginger, star anise and cinnamon, turn on medium heat and simmer the oil, take out all the spices when the ginger is fried until dry and charred, continue to heat the oil until white smoke rises, turn off the heat.

6, hot oil cooled 10 seconds later, slowly pour into the chili noodles. (At this time, the chili oil is already good, you can do seasoning)

7, if you do not want to residue, as long as the red oil, then to cool down, with a funnel filter can be. Remember to keep it sealed.

(C) slightly spicy chili oil

Raw materials: chopped chili, cooked peanuts, cooked white sesame seeds, a few peppercorns, anise 1, 2 leaves, a scallion (or a small section of green onion), ginger 2 small slices, two cloves of garlic, salt, chicken broth, a little vegetable oil, moderate amount of water.

Steps:

1, chili peppers into some water and salt mix, the amount of water does not need too much, as long as the amount of chili peppers can be mixed on the amount of crushed can be. Put some water is conducive to chili pepper in the capsaicin oozing out, and is not easy to fry chili, the color of the oil is also bright.

2, peanuts in a bag, crushed with a rolling pin.

3, pour vegetable oil or salad oil in the pot, burn to 4-5% heat, change to low heat, first into the peppercorns, star anise, sesame seeds and fry on low heat for 2-3 minutes and then fish out.

4, after fishing out the pepper, star anise, sesame leaves, and then into the onion, garlic, ginger fried for 2-3 minutes and then fish out, all with a small fire.

5, add white sesame seeds and crushed peanuts, fry for 2-3 minutes, then pour in the crushed chili peppers, low heat, slow simmer until the water in the crushed chili peppers evaporate.