As a Hunan native who has been eating spicy food for many years, I feel that I can't eat anything-"Chili oil". A spicy, palatable, refreshing and sweet Chili oil can well match all the foods you can think of, so that the taste can be instantly upgraded or even doubled.

I am an out-and-out Hunan native. Although I have eaten Hunan spicy food for so long, as a Hunan native who likes to eat spicy food, I have never tried to make Chili oil by myself from beginning to end? So I immediately tried to make Chili oil by myself. The process can be said to be very serious and meticulous, and the result is really expected. The prepared Chili oil is not only rich in flavor, but also red and bright, which looks particularly attractive. I simply mixed Chili oil with minced garlic, salt and noodles, and it tastes super serious and delicious! Delicious method of chili red oil

Ingredients: 2g of dried chili, 5ml of rapeseed oil, 2g of white sesame

Ingredients: half an onion, 3 small pieces of green onion, 2 star anise, 1 piece of cinnamon, 3 pieces of fragrant leaves, a little green pepper

Seasoning: chili powder, white sugar, chicken essence and salt

Tools: cooking. (Note that the lid should also be scalded twice, which is more hygienic, and at the same time, the sterile environment can ensure that the Chili oil can be stored for a longer time).

②: grab the dried red pepper with clear water and rinse it once to remove the dust on the surface, drain the water, start a wok and turn on a small fire. Add the dried pepper and stir-fry until the water is dry and you can smell the obvious spicy taste. Turn off the fire, take it out and put it into a cooking machine and break it into powder. After beating, put it into a large stainless steel bowl without water for later use. —— (Note, the dried peppers here must not be broken too much, but slightly thicker, which can effectively avoid burning black peppers during subsequent oil pouring, and avoid the bitter taste of Chili oil. This step is the key skill to ensure the pure spicy taste of Chili oil).

③: add 2g of Chili powder, 2g of white sesame, 1g of white sugar and 2g of salt into Chili noodles in turn, and stir evenly for later use. (Note that the chili powder is added here for two purposes, one is to increase the ruddy color of chili oil, and the other is to increase the overall spicy taste of chili oil; Adding white sugar is to increase the sweet taste of Chili oil, and the Chili oil added with white sugar will be more attractive in flavor.

④: wash and slice half an onion, separate it into shredded onion by hand, wash and cut the scallion into three small pieces, and then cut it into wide slices vertically for later use. (Note that onion is used here to give Chili oil more onion flavor, and green onion is added to give Chili oil appetizing taste. These two ingredients are not absolute, but they can also be matched with spices such as red onion and garlic sprout to achieve the goal.).

⑤: Wash the pan, first burn the residual water in the dry pan with medium heat, then pour 5ml of rapeseed oil, and heat it with medium heat. —— (Note that cleaning the pot and drying the water first is to ensure the purity of Chili oil, while rapeseed oil is chosen to ensure the fragrance and nutrition of Chili oil is more abundant. Of course, it is not absolute here. If you don't have rapeseed oil at home, you can use other vegetable oils such as peanut oil instead.).

⑥: When the oil temperature rises to 5% heat evenly (when the oil level starts to fluctuate but no smoke is emitted), turn to low heat, and cut green onion slices, 2 star anises and 1 piece of broken cinnamon are put in first, and then slowly fried for 3 seconds to get the fragrance, and then fried into the bottom fragrance. —— (Note that the green onion and anise cinnamon are added here first because they are relatively more heat-resistant. In order to ensure that the overall fragrance of fried oil is uniform and intact, it is suggested that everyone should also give priority to the heat resistance of the materials themselves when discharging.

⑦: After frying for 3 seconds, add the chopped onion, and fry for 3 seconds with low fire. After frying the onion, add 3 pieces of fragrant leaves and 5 or 6 pieces of green pepper, and stir and fry with low fire. —— (Onions and fragrant leaves are all used to enhance fragrance, while green peppers are mainly used to stimulate appetite, but their heat resistance is relatively weak, so they should all be put in later)

⑧: When the scallion turns slightly black, turn off the fire, remove all the ingredients in the pot, drain the oil and discard them, and let it cool down to 4% (note that the whole frying is about 15-4%) 4% heat is when the oil level does not fluctuate).

pet-name ruby: pour the cooled hot oil into the chili noodle bowl with a spoon for 3-4 times, while stirring with chopsticks until the chili noodle in the bowl is full of oil, and stop pouring oil. —— (As shown in the figure, after eating enough oil, the pepper noodles will look slightly black, and they can smell obvious spicy taste. Note that the first oil pouring is only to make all the pepper noodles eat enough oil, so they can adapt to the high temperature pouring later. Therefore, it is not necessary to pour too much oil for the first time, and all the pepper noodles will look covered with oil after mixing well.)

⑩: Return the remaining oil in the pot to the furnace again for heating and burning. Similarly, pour oil into Chili noodles while it is hot for 3-4 times with a spoon, and stir with chopsticks while pouring until all Chili noodles are covered with oil. Finally, directly pour all the remaining hot oil into the bowl at one time and keep stirring until there are no more bubbles in the bowl, and Chili red oil is ready. At this time, don't rush to put it into the container, because the temperature is still relatively high, you can let it stand at room temperature and let it cool, and then put it into a previously prepared glass container after it feels not hot. —— (Note that at this time, every time you pour oil, you can see that there are obvious rich bubbles on the pepper noodles. This phenomenon is actually that the hot oil scalds the excess water in the pepper noodles, so everyone must keep stirring and bring in more air to cool down, so as to avoid the hot oil from scalding the pepper noodles and then continuing to burn the black pepper noodles).

production picture: such a fragrant, appetizing, spicy and sweet Chili red oil is ready. Does it look appetizing? Tip

The biggest difference between this method of chili red oil and the popular method is that it is the first time to pour oil. Here, we choose to pour oil at a low temperature of 4% heat for the first time, which can not only ensure that the chili noodles will not be burnt during the first time pouring oil, but also make the chili noodles eat enough oil at the same time, which can greatly avoid the chili noodles from being burnt and blackened by the hot oil poured in later, and increase the success rate of making this chili oil. Therefore, I will recommend this technique to you first. -"technical tips" for chili red oil:

1. To make chili oil, freshly dried chili peppers should be the first choice. Don't buy the already-made chili noodles. The storage time of such chili noodles is unknown, and the fragrance has been exhausted, so it is not recommended.

2. When making Chili oil, it is suggested to add a proper amount of Chili powder to match it. First, it can increase the ruddy color, and second, it can add more Chili flavor.

3. When making Chili oil, you need to add a little white sugar and salt. The purpose of adding white sugar is to increase the sweet taste of Chili oil and prevent it from being too spicy, so that the prepared Chili oil can be suitable for all ages, while adding a little salt is to make the Chili noodles in Chili oil eat salt, so that it has a bottom taste and can also prolong the storage time of Chili oil well (because salt has bactericidal ability, as long as salt ensures that the Chili noodles in Chili oil do not deteriorate,