Method: Wash the dried peppers to remove insect damage and rot. Put it in a basin and soak it in cold water for about three minutes. Add oil to the iron pan, add Sichuan peppercorns, and slowly fry in cold oil. Just wait until the peppers turn golden brown and add a little salt. A plate of delicious dried chili is ready. Here are a few more ways to make your own homemade Sichuan peppercorn chili oil. Hope you like it. Take a pot, maybe a bigger one, with a lid. Put vegetable oil, and while heating, break up a large amount of dried red chili peppers and add them. When the oil is very hot and the chili peppers are slightly mushy, add a large amount of crushed chili peppers and a handful of Sichuan peppercorns (the best are from Hanyuan, Sichuan), and quickly remove the pot from the heat. Hold the pot lid in your right hand and a small bowl of cold water, about 50ML, in your left hand. Pour water into the oil pan and cover tightly. A violent reaction will occur at this time. Once the pot is cool, bottle and seal.

How to make red chili oil

Generally fried chili oil is not red, this method can fry red oil

The method is exactly the same as "chili oil", but first Put water, oil and a large amount of chili peppers into the pot without adding Sichuan peppercorns. Cover and simmer over low heat without uncovering the lid. When the squeaking sound stops, open the lid of the pot in a silent place and fry the chili peppers until crispy.

Adding water can extract the red pigment of chili peppers, lower the oil temperature, and make the chili oil rich in flavor.

2. Chili oil: Choose bright red dried chili peppers as the raw material, remove the stems and seeds, wash and drain with water, add oil to the pot at a ratio of 1:10 between dry chili peppers and vegetable oil, and heat , when the oil emits thick smoke, remove the pot from the fire and let it cool for about 3 minutes. Pour the drained dried chili into the pot and stir it with chopsticks to heat evenly. After the oil cools, remove the chilies and the remaining oil is chili oil.

4. Oil red pepper: (1) Method: Wash the peppers, remove insect wounds and rot, add sugar to the soy sauce; put the peppers into a vat, add a layer of peppers and a layer of salt , then pour the soy sauce from above, and press the top of the peppers with a heavy object. After 2-3 days, drain the soy sauce brine, boil and let cool, and put the peppers together into a jar. It can be eaten after 5 days. (2) Raw material ratio: 100kg red pepper, 10kg salt, 10kg premium sauce, 2kg white sugar.

Write again: homemade chili oil

Peel one pound of garlic and pound it into a pulp, but do not beat it into a puree. Put it in oil and fry it. There needs to be a lot of oil.

(I use 1L of corn oil each time, olive oil is the best, but the cost is higher.) Add dried shrimps,

and scallops (do not use whole scallops). Low heat! Dried Bake the peppers in the oven, then crush them and add them, turn off the heat.

Add salt and scallions. Cover and let cool naturally.

How to make chili oil in a microwave oven Good words

This is my original method. Use a small bowl and put a few spoons of oil. Take the bottom of a bowl as an example and heat it in the microwave for 2-3 minutes. Take it out and put it in. Add the chili noodles. If the oil boils at this time (don't be afraid, a little bubble will not splash out), it is suitable. If it does not boil, heat it for another 1 or 2 minutes.

Advantages: Ready to eat , the chili oil is extra fragrant; no need for a pot, saving on wasting oil and washing the pot; no need to worry about the chili being fried.