What is the best oil for frying chili oil
The choice of oil is very important: general frying chili oil selection of soybean oil (canola oil) + sesame oil, this oil frying chili oil color is good.
When frying chili oil, pour a little salt into the chili noodles and stir well, then pour some peeled sesame seeds on the top of the chili noodles (without stirring), which will play a role in increasing the aroma and remove the fire, the oil in the pot boiled and then cease fire for a moment to splash the oil into the chili noodles, the oil should be more to be good. Oil temperature can be tried a little chili first. Oil temperature is too high chili will be black, too low fried chili noodles will not be fragrant.
Classic practice of chili oil
1. Home made chili oil
Ingredients: good chili powder, pepper, five spice powder, sesame seeds, salt.
Directions:
1. Boil a pot of hot oil (oil to smoke), turn off the heat, and let it stand for 1-3 minutes (cool down, key).
2. After the hot oil slowly poured into the matching chili powder, pouring while using chopsticks to stir the chili powder (key, the container under the pad rag, can prevent the container with the movement), make sure that uniform. Oil rather more than less, after the production should be completely submerged chili powder.
2. Chongqing red oil
Ingredients: 1500 grams of chili powder, 1 kg of green onions, 250 grams of coriander root, 100 grams of comfrey, 50 grams of cinnamon, star anise 40 grams of grasshopper (patted) 30 grams of ginger 750 grams of garlic (patted) 750 grams of pepper, 1 kg of red robe, 10 kg of vegetable oil.
Practice:
1. pot on the fire, under the vegetable oil, boiling under the onion root, ginger, garlic cloves, cinnamon, star anise, grass jelly, comfrey, coriander fried aroma excellent, fish out all the dregs.
2. Chili noodles in a stainless steel bucket spare.
3. Put the big red robe pepper into the pot, into the vegetable oil fried flavor and numbness, fish out the pepper, the oil will be poured into the bucket filled with chili noodles, stirring well stood overnight that is.
Key:
1. When frying spices, you should turn off the heat and then fry the oil after boiling, to prevent the oil from splashing out of the scalding.
2. Frying Dahongpao pepper when the oil temperature should not be too high, it is best to use a small fire to lean on more fire for a while, the hemp flavor are raised, the temperature is high easy to fry paste, oil bitter.
3. To the chili pepper surface on the oil to be drenched while stirring, the oil drenched with a little water agitation, so that the agitation of the chili pepper oil, whether it is the color or taste are better.
3. Northeast red oil
Ingredients: 50 grams of garlic, 75 grams of green onions, 20 grams of spices, 500 grams of chili noodles, 1500 grams of soybean oil.
Practice:
1. Soybean oil in a pot to boil, the next onion, garlic, dashi fried flavor, fish out all the material residue.
2. Chili noodles into the pot, dripping with dashi and other fried oil can be.
Key:
1. Soybean oil should be cooked by the fire, otherwise there is a raw soybean oil flavor, eating astringent mouth.
2. dripping oil should be dripping while stirring, so as not to fry paste.
3. Oil temperature should be well mastered, not too high or too low.
4. Fresh Nation Chili Oil
Ingredients: 2500 grams of fresh Nation chili noodles, 1 kg each of scallion, garlic cloves (patted), ginger, onion, 500 grams of coriander seeds, 50 grams of star anise, 50 grams of cinnamon, 70 grams of cumin, 30 grams of allspice, 250 grams of Su seeds, 15 kg of soybean oil, 100 grams of pepper.
Practice:
1. Soybean oil poured into a stainless steel drum, on the fire boil, refining until the soybean oil is not yellow when the fire is turned off, leave it for 15 minutes, under the onion, garlic, ginger, onion threads, and then under the star anise, cinnamon, coriander, cumin, Su seeds, coriander seeds fried flavor, fish out all the dregs of the material.
2. Another take a stainless steel bucket, loaded with chili noodles, dense funnel put on top, will refine the oil dripping into the chili noodles, dripping after the cover to cover the night that is. Characteristics Fresh ethnic flavor unique, bright red color, spicy taste moderate.
Key:
1. Soybean oil must be boiled, otherwise the flavor is not good.
2. Be sure to follow the order of ingredients.
3. The dregs of the material should be removed, especially the seeds of soursop and coriander seeds, which should be filtered through a closed drain.
4. The oil should be filtered after refining, and stored separately, this oil can be made into spicy gluten, chili noodles can be mixed with flavorful gazpacho.
5. Paste chili oil
Ingredients: 500 grams of fresh pepper, 15 grams of fried peanut rice, 10 grams of cooked sesame seeds, 25 grams of old ginger, 50 grams of green onion, 1500 grams of vegetable oil.
Practice:
1. pot on the fire, wipe the pot dry beads of water, into the dried chili peppers stir-fry until reddish brown, there is a small portion of the paste chili pepper (i.e., from the sea pepper into the pot to the pot within a few minutes).
2. Another pot, into the vegetable oil, 40% hot, under the ginger, small onions fried to dry incense, turn off the heat, rushed into the pot with paste chili pepper, stirring until 40% hot, into the peanut rice, cooked sesame seeds, sealing that is complete. Features Deep red color, spicy flavor.
6. Garlic Hot Sauce
Ingredients: fresh morning glory, with a few red bell peppers, 500 grams of tomatoes, a piece of ginger, two heads of garlic.
Directions:
1. All of the above are put into a blender and stirred into a paste.
2. Put a small bowl of water in the frying pan, cook over medium heat, all kinds of paste in the pot, simmering sauce (half of the garlic to stay the last) simmering while adding salt, sugar (a little), rice vinegar, a small half bottle.
3. Remember to keep stirring with a spoon to prevent sticking to the pot, from thin to thick, you can turn off the fire, and then under a little monosodium glutamate, and then pour the rest of the garlic into the cool bottled.
7. Daijia oil chili
Ingredients: chili pepper, a little pepper, garlic half diced, salt and chicken powder moderate.
Practice 1:
Chili noodles, garlic and salt together in cold oil, stirring, open medium heat, wait until the oil rolls a minute (smell no raw flavor on the line), put pepper and chicken powder, off the fire, leave it to cool can be.
Practice 2:
First, the oil burned down eighty percent of the heat of the garlic and salt fried incense, change to low heat into the chili pepper slowly stirring until no raw taste, put pepper and chicken powder off the heat.
How to make spicy hot pepper oil
1. Prepare materials: dry red pepper, pepper, ginger, anise, cinnamon, white sesame (cooked).
2. Oil-free cold pot pour dry red pepper and pepper, small fire slowly stir fry about 1 minute off the fire.
3. Once cooled, take 1/3 of it and grind it into chili powder in a grinder.
4. Grind the other 2/3 into chili powder.
5. Mix the chili powder and chili flour and add a teaspoon of salt and sugar and mix well, then sprinkle a layer of white sesame seeds (fried oh).
6. Cold oil in a cold pan, add ginger, star anise and cinnamon, and simmer the oil over medium heat.
7. When the ginger slices are fried to dry and burnt, take out all the spices, and continue to heat the oil until there is white smoke rising, turn off the fire.
8. After the hot oil cools down for 10 seconds, slowly pour in the chili noodles. (At this time, the chili oil is already good, you can do seasoning)
9. If you do not want to slag, as long as the red oil, then to cool down, with a funnel filter can be. Remember to keep it sealed.
Tips on how to make chili oil
1: The good and bad of the dried red chili peppers determines the quality of chili oil, so pay attention to the selection when you buy.
2: When the chili pepper is fried, it must be the smallest fire, do not fry. (This step is mainly to remove the water, because dry chili peppers make more fragrant chili oil)
3: You can also directly buy ready-made chili noodles, but I think that dried chili peppers after frying their own grinding is more fragrant. (Because some of the bought chili noodles are heavy in moisture, and the hot oil poured over them is not very fragrant)
4: The spices are added when the oil is hot, to make the oil more fragrant than just hot oil poured over the chili noodles.
5: If you don't have white sesame seeds, it's okay to leave them out, they will taste better.
6: Remember to cool the oil for ten seconds after it is hot, because the oil is too hot when you just turn off the fire, and it will scorch the chili noodles, which is not good.