Chili oil is fragrant, numb and spicy. It goes very well with rice. The dishes made are also delicious and especially delicious. Let me teach you how to make chili oil at home! How to make chili oil 1. Ingredients for home-made chili oil:

Good paprika, pepper, allspice, sesame seeds, salt.

Method: 1. Heat a pot of oil (the oil should be smoking), turn off the heat and let it sit for 1-3 minutes (cooling is key).

2. Then slowly pour the hot oil into the prepared chili powder, and stir the chili powder with chopsticks while pouring (it is important to put a rag under the container to prevent the container from moving) to ensure uniformity.

There should be more oil than less, and the chili powder should be completely submerged after making.

2. Chongqing red oil ingredients: 1500g chili noodles, 1kg green onion, 250g coriander root, 100g comfrey, 50g cinnamon, 40g star anise, 30g grass fruit (beaten), 750g ginger slices, garlic cloves

(Smashed) 750 grams, 1 kilogram of Dahongpao Zanthoxylum bungeanum, and 10 kilograms of vegetable oil.

Method: 1. Heat the pot, add vegetable oil, bring to a boil, add green onion roots, ginger slices, garlic cloves, cinnamon, star anise, strawberries, lithospermum, and coriander, fry until fragrant, and remove all residue.

2. Put the chili noodles in a stainless steel bucket and set aside.

3. Put the Dahongpao peppercorns into the pot, fry them in vegetable oil until the aroma and numbness develop, take out the peppercorns, pour the oil into the bucket of chili noodles, stir well and let it sit overnight.

Key points: 1. When frying spices, you should boil the oil and then turn off the heat before frying to prevent burns from splashing oil.

2. The oil temperature should not be too high when frying Dahongpao peppercorns. It is best to use low heat for a while to bring out the numbing smell. If the temperature is high, it will easily burn and the oil will become bitter.

3. When pouring oil on the chili pepper noodles, stir it while pouring it. After pouring the oil, add a little water to stir it. This way, the stirred chili oil will have a better color and taste.

3. Northeastern red oil ingredients: 50 grams of garlic, 75 grams of green onions, 20 grams of aniseed, 500 grams of chili noodles, and 1500 grams of soybean oil.

Method: 1. Bring soybean oil to a boil, add onion, garlic and aniseed and fry until fragrant, remove all the residue.

2. Put the chili noodles into a basin and pour in oil fried with aniseed and other ingredients.

Key points: 1. The soybean oil must be cooked over high heat, otherwise it will taste like raw soybean oil and taste astringent.

2. When pouring oil, stir while pouring to avoid frying.

3. The oil temperature should be well controlled, not too high or too low.

4. Fresh chili oil ingredients: 2500 grams of fresh chili noodles, 1 kilogram each of green onion segments, garlic cloves (beaten), ginger slices, and onion shreds, 500 grams of coriander seeds, 50 grams of star anise, 50 grams of cinnamon, and cumin

70 grams, 30 grams of bay leaves, 250 grams of perilla seeds, 15 kilograms of soybean oil, and 100 grams of Zanthoxylum bungeanum.

Method: 1. Pour the soybean oil into a stainless steel bucket, bring to a boil, and turn off the heat when the soybean oil is no longer yellow. After leaving it for 15 minutes, add green onions, garlic, ginger slices, onion shreds, and then add star anise, cinnamon, bay leaves, and cumin.

, perilla seeds, and coriander seeds are fried until fragrant, and all the residue is removed.

2. Take another stainless steel bucket, put the chili noodles in it, put it on top, pour the refined oil into the chili noodles, cover it and cover it overnight.