A little suggestion. If you feel that there are too many chili oils, MSG and other seasonings out there, and want to make your own, I know that there is a company whose chili oil does not contain MSG or any seasonings—— Yinong brand oil chili. The taste is very good, I have been shopping for it for a long time.

The preparation method is as follows, you can also try it:

Method 1

Preparation of ingredients

100 grams of dried chili noodles (preferably The thicker one), 10 grams of white sesame seeds, 400 grams of cooking oil, 3 aniseed and chili oil cubes. Mix good chili powder, pepper, allspice, sesame seeds, and salt and put them in a container that is not afraid of burning.

Preparation

1. Pour the chili noodles and some white sesame seeds into a heat-resistant container. Since the chili noodles will boil when heated, the container must be large enough.

2. Pour an appropriate amount of oil into the pot, and when the oil is cold, add a few grains of aniseed.

3. When the oil is 90% hot (smoking), turn off the heat and remove the aniseed.

4. When the oil is slightly cool, pour it into the chili noodles in batches, stir well, and use after cooling. The remaining red oil chilies can be bottled and used.

Method 2

The ratio of chili pepper to Sichuan peppercorns is 2:1

1. Heat the pot (smoke) and pour in the oil (in fact, you can directly Use black oil that has been fried repeatedly to save costs and avoid throwing away the black oil that cannot be reused). Put a spoonful of bean paste and stir it constantly with a spoon. The oil itself has moisture, and the left wing is in the heating process. It will boil in the middle. When the boiling is not very intense, add star anise, cinnamon and bay leaves and continue stirring for a while;

2. When the boiling is not very intense, add two spoons of water and add the chili peppers. Pour the noodles in and continue to stir, while reducing the heat to medium. When the particles of the chili powder are a little hard, put the peppercorns, celery segments, coriander roots, onion slices, carrot slices, stiff slices, garlic heads, and shallot knots into the oil (on the one hand, this will increase the aroma of the oil, and on the other hand, It can get rid of the burnt gas during the heating process of the oil, and it can also get rid of the fishy smell in the black oil).

3. Keep the heat on medium and stir constantly. When other things in the oil no longer have moisture and become dry, you can stop the fire (this process takes about 30 to 45 minutes). Continue stirring until the oil no longer boils. After it cools down, set it aside for about half an hour.

4. Finally, use a colander to filter out the debris, and then use gauze to filter the oil. Then, a bright red, spicy and flavorful red oil will be refined.

Method 3

Main ingredients: dried chili, oil Accessories: ginger, garlic, oil, salt

Method:

1. Wash the peppers, soak them in boiling water until soft and set aside

2. Peel the ginger and garlic, and smash the ginger.

3. Put the peppers in a blender, add ginger, garlic, and an appropriate amount of salt. , add appropriate amount of water and crush until ready for use

4. Put a lot of oil in the pot, heat the oil, put it in the chili pot, fry the chili peppers slowly over medium heat until they are cooked, it will take about half an hour. Stir while frying so that it doesn't stick to the pot easily. After it's done, let it cool and put it in a bottle.

Method 4

Take a small bowl designed for microwave ovens, pour oil in it, and heat it in the microwave at high heat (700 watts) for 2 to 3 minutes without a lid. Place a pot on the bowl, take out the heated oil, and immediately pour in the chili noodles. If the oil surface is boiling a little, it means the oil temperature is more suitable. Add the star anise. If the oil is not boiling, pour in the chili noodles and heat again. After 1 to 2 minutes, take out the heated chili oil, stir briefly and serve.

Method 5

50 grams of fine red chili powder, a few spices (one star anise, a few bay leaves, a piece of ginger), 20 grams of chopped green onion, 1000 grams of oil, add the chili powder Put it into a container and mix well with a little cold oil. (There should be no moisture in the container and the chili powder should be dry. If it gets damp, people should stand aside and watch to prevent the oil from overflowing.

) Add oil to the wok, add the spices, and cook the chopped green onions over medium-low heat until the chopped green onions are charred, remove the residue, pour the oil into a container with chili powder, and stir well. Leave the oil until the next morning and refill it in a bottle.

Method 6

Seasoning

500 grams of fresh pepper, 20 grams of fresh pepper, and 500 grams of rapeseed oil.

Preparation 1. Remove the stems of fresh chili peppers, skewer them with iron skewers, put them on charcoal fire until the skin is slightly wrinkled, remove the chili oil from the fire, pull out the iron skewers, put them in a bowl, add fresh pepper and pound them into pieces. Rong. 2. Heat a clean pot, add rapeseed oil until cooked, pour into chili paste and serve.

Key points

1. This is a folk method of making chili oil. It is widely used in the border areas of Chongqing and Guizhou. It is especially popular for eating new beancurd.

2. Because fresh peppers have a high moisture content, the oil temperature should be slightly higher.

3. Adding soy sauce, monosodium glutamate, scallions, and fish-flavor sauce to this chili oil will give it a unique flavor. You can also add a little fried soybeans, minced bean sprouts, etc.

4. After deep-frying, this pepper is spicy and fragrant, with a long aftertaste.

5. Fresh chili peppers can also be minced with a meat grinder.

Method 7

Condiment 1500g chili noodles, 1kg green onion, 250g coriander root, 100g lithospermum, 50g cinnamon, 40g star anise, grass fruit (beaten) ) 30 grams, 750 grams of ginger slices, 750 grams of garlic cloves (beaten), 1 kilogram of Dahongpao pepper, and 10 kilograms of vegetable oil.

Preparation 1. Heat the pot, add vegetable oil, bring to a boil, add onion root, ginger slices, garlic cloves, cinnamon, star anise, grass fruit, lithospermum, and coriander and fry until fragrant. 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. become.

Key points

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

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 fry 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.