Xiaodong gourmet daquan
Hello, everyone, I'm Xiao Dong, a post-90 s generation who loves cooking and is afraid of growing meat. She cooks delicious dishes with simple ingredients every day and cooks every meal for her family. Welcome attention!
For friends who love spicy food, every meal is spicy and uncomfortable. It has become a practice to have a bottle of Chili oil at home. Whether it's making spicy chicken or some cold dishes at home, putting some Chili oil can increase the spicy taste of food very well, which has to be said to be an artifact of cooking. So many friends will learn to cook at home, but the Chili oil they make can't be compared with the restaurants outside. Either it is not fragrant enough or it is not spicy enough. In short, it is not a qualified Chili oil. So how can we make good Chili oil? The chef said the real reason, just because you ignored these two aspects.
These two aspects can be summarized in two words, namely "frying" and "stewing". Stir-frying peppers is an essential step in making Chili oil. We need to stir-fry the dried peppers in the pot for a while first, so as to better stimulate the fragrance of the peppers. Many people don't fry dried peppers at all, which leads to a great difference in taste. Most of the dried peppers we usually buy from the market have not been fried. Let's stir-fry the pepper first, then mash it and wait for the oil (Xiao Dong chopped it before frying it when making Chili sauce. Xiao Dong likes spicy food, so there are more peppers and less oil).
The choice of pepper is generally Vitex negundo and bullet. According to the ratio of 1:2, put a little oil in the pot, then stir-fry and mash. At the same time, you can add some white sesame seeds and thirteen spices. Finally, we burn rapeseed oil in the pot, and when the oil heat slightly smokes, we pour the oil into the Chili noodles three or four times, and wait until the oil temperature drops each time. This is also the process of "stewing". Only when the oil is completely cooked can the aroma of pepper be completely improved.
In addition to the above two main steps, there are some precautions for making Chili oil:
1. When we fry peppers, we must pay attention to turning them into small and medium fires, and constantly turn the peppers with a spatula to prevent them from burning when frying.
2. It is best to choose vegetable oil as the oil for pickled peppers, and don't choose meat oil such as lard, because lard is easy to deteriorate in summer, and meat oil is easy to condense in low temperature weather, which is not suitable for cold salad.
When we pour oil into the pepper, we must remember to stir the pepper constantly, otherwise the high-temperature oil will cause the surface of the pepper to burn, and there is no way to eat it.
4. The production of pepper mainly depends on personal taste. The pepper recommended above is very spicy. If you can't eat too spicy, you can choose some pepper varieties with strong fragrance but not too spicy.
5. When making chili oil, in order to prevent chili oil from deteriorating for a long time, a little salt can be added to chili oil, which can prolong the storage time of chili oil.