Chili oil is a must among seasonings. No matter how bland the food is, whether it's cold noodles, noodles or steamed bread, just pour a spoonful of spicy and enjoyable Chili oil, and it will immediately make people's appetite open and they can't stop eating. Chili oil has surpassed the status of condiment in many special foods. In Shaanxi, there is a saying: "Eight eccentrics in Guanzhong, the oil is pungent and spicy." No matter whether it is mutton steamed buns or Shaanxi cold rice noodles, it is absolutely impossible to become a food without the strong spicy taste of Chili oil.
It seems simple to make Chili oil. Many people think that it is enough to pour hot oil on Chili. In fact, there are still many skills in it. No matter whether you use oil or materials, there are other dried herbs. The taste of Chili oil made by everyone is also very different. The delicious Chili oil is bright red, fragrant, spicy and enjoyable to eat. Because I like to eat Chili oil, even if I make instant noodles at home, I will put some Chili oil to satisfy my appetite, so I will always ask the chef where to eat delicious Chili oil. The Chili oil I shared today is a kind that I have learned satisfactorily before, which is suitable for home use. It is a universal method that can be used to mix cold noodles, eat noodles and match steamed bread. It is delicious and fragrant, and it is particularly practical.
ingredients used in homemade Chili oil
: 3 tablespoons of coarse Chili powder, 3 tablespoons of fine Chili powder, 1 tablespoon of white sesame seeds and 2 tablespoons of chopped peanuts; Half an onion, half a garlic, 3 shallots and 1 parsley; 5 pieces of fragrant leaves, 3 pieces of star anise, 5 pieces of tsaoko and 1 piece of cinnamon; Rapeseed oil and salt are appropriate.
Step 1: Mix the thick and thin Chili powder in the same proportion. A bowl of Chili oil needs about one-third of Chili. Thick Chili noodles are fragrant and spicy, while thin Chili noodles are mainly for rosy color.
Step 2: Add 1 tablespoon of white sesame seeds and 2 tablespoons of chopped peanuts to the pepper bowl. It is best to stir-fry peanuts simply, peel and crush them. The amount of white sesame seeds and chopped peanuts can be adjusted according to your own taste. I put more chopped peanuts. Add 2 tablespoons of rapeseed cooked oil and half a spoonful of salt, and mix well.
Step 3: Prepare fresh spices, such as onions, shallots, coriander and garlic, which are all ingredients that are easy to produce spicy flavor.
Step 4: Use fragrant leaves, Amomum tsao-ko, cinnamon and star anise as dry spices, and you can also add some cloves, but remember that the amount of dry materials should not be large, so as not to take away the spicy taste of pepper.
Step 5: About half a bowl of rapeseed oil, add all the fresh spices and dry spices to the cold oil, and heat it with low fire to slowly boil out the fragrance.
Step 6: It takes about 1 minutes. When all the spices in the pot are brown, turn off the fire and take them out.
Step 7: Wait for about 2 seconds. When the oil temperature drops to 8% heat, pour half of rapeseed oil into the pepper bowl and mix well in time. Wait a few seconds, the oil temperature is 5% to 6% hot, pour the remaining rapeseed oil again, and mix well.
—— Lao Jing said ——
When making Chili oil, remember a few simple skills, even if you cook it for the first time, it can be very delicious.
1 both thick and thin Chili noodles should be used, only the thick color is not bright, and only the thin one will agglomerate.
2 after the chili noodles are put into the bowl, they should be mixed with cooked rapeseed oil in advance to avoid being burnt off after being poured with hot oil.
3 Rapeseed oil is more fragrant as Chili oil than other oils.
4 when pouring oil at last, don't pour it all at once. If the oil temperature is too high, it will only be fragrant but not spicy. Pour half at high temperature for the first time to excite the fragrance, and then pour half at low temperature for the second time to release the spicy degree and color.