Chili oil, Chili is the protagonist of course. Pepper is good, oil is good! If you choose pepper well, red oil is half the battle. There are hundreds of varieties of peppers in China. When choosing peppers, we can master the experience that the bigger the pepper, the less spicy it is, and the smaller the pepper, the hotter it is. Different peppers have their own characteristics, either spicy or fragrant, or with good color. There are very few varieties with both spicy and fragrant, so we must choose more than two kinds of peppers to achieve the purpose of complementary fragrance and spicy taste.
Reasonable collocation can produce good Chili red oil. When I refine red oil, I usually choose two-wattle pepper (to get its fragrance), morning pepper (to get its spice) and Qin pepper (to get its color), and the three are matched according to the ratio of1:1:1. The fragrance of Erjing, the fierceness of Chaotian pepper and the ruddy of Qin pepper make the red pepper oil spicy and clear, and the spicy taste of this red oil is hierarchical.
After selecting the peppers, it is necessary to do preliminary processing. First, cut each pepper into short sections1.5 ~ 2 cm long; Second, stir-fry: put cooked vegetable oil in a large iron pot and heat it to 20%, then add Chili festival and Chili seeds, and stir-fry slowly with low fire; The third is crushing, putting the fried chili festival into the nest and pounding it into chili noodles.
Note: the mashed Chili noodles can't be used immediately, so they need to be sealed for two or three days. In the process of sealing, the color of Chili noodles will become red and gratifying. The principle is that oil is added in the frying process, which plays an infiltration role in the placing process.
Second, vegetable oil selection and refining
To refine red oil, in addition to choosing good peppers, you must also choose good oil, oil, rapeseed oil and unrefined top-grade rapeseed oil! Rapeseed oil contains a substance called erucic acid, so it smells special, which is commonly known as "raw clear oil smell". Therefore, before refining red oil, it is necessary to refine raw vegetable oil. Red oil is refined from high-quality rapeseed oil, the oil color is deep red, and chili pepper is dark red. This is because the original color of rapeseed oil is dark, so if you see that red oil is bright red and chili pepper is bright red, is it made from high-quality rapeseed oil, and it has not been refined, you know.
When refining rapeseed oil, the oil temperature should not exceed 260℃. If the temperature is too high, the oil will accelerate oxidation and become smelly. This is what we often say: "the oil is too old" (the rapeseed oil that has been refined too old cannot be used). The best refining temperature is controlled at 245℃ ~ 260℃, and the oil is heated continuously with low fire for 15 minutes, then turned off the fire and allowed to cool naturally, that is, the mature vegetable oil.
Third, boil red oil
Ingredients: capsicum annuum 100g, Vitex negundo 100g, Qinla 100g, and rapeseed oil 500g.
Accessories: appropriate amount of spices (see the method), appropriate amount of herbs (see the method), 2g of pepper powder, peanuts 100g.
Production steps:
1, capsicum frutescens, Vitex negundo, and Qinjiao are ground into coarse powder according to the method mentioned above, and placed separately, and wetted with water (soaking dried capsicum in water can greatly increase the spiciness of capsicum).
2. Take the oil from the pan, and cook the rapeseed oil in the middle fire. After leaving the fire, reduce the oil temperature to 30% heat, add the washed peanuts, stir and fry until the peanuts pop frequently, and drain the oil from the pan.
3. Leave the pan away from the fire. When the oil temperature drops to 30% heat, add the spices such as star anise, cinnamon, fragrant leaves and clove, heat up to 50% heat in medium heat, stir and fry until the spices are completely fragrant, remove and discard.
4. Remove the pan from the fire. When the oil temperature drops to 30% heat, add scallions, shallots, onions, ginger slices and garlic seeds, raise the temperature to 50% heat in medium heat, stir and fry until the vanilla is completely fragrant, remove and discard.
5. Add the powder of Vitex negundo L., heat it to 50% heat on medium fire, stir fry for 3 minutes, then add the powder of the morning pepper, stir fry for 3 minutes, and finally add the powder of the Qin pepper, stir fry for 3 minutes (all kinds of peppers have different ripening times, so you should put them in batches in several times, and a few minutes is very short, but he decides that your pepper paste is not sticky).
6. Add a proper amount of clean water, keep the oil temperature at 50% heat (the best oil temperature for boiling is 50% heat, which is estimated to be about150-160 degrees, and the oil temperature is low and not fragrant, and the oil temperature is high and has a paste smell), stir constantly, and simmer slowly. When the hot steam is no longer emitted from Chili oil, add pepper powder and salt, stir evenly, and take off the pot. When boiling, adding fresh water directly is beneficial to red. Don't listen to the "legend" that will react violently and splash oil. As long as the oil temperature is well controlled, the "legend" is just a legend. When cooking, you can see the bubbles in the pot spewing steam. The standard of cooking is that the oil bubbles dissipate and no steam is ejected. Xiaobian has been cooking for nearly 2 hours.
7. Put Chili oil in a heat-resistant container, sprinkle sesame seeds and soak for at least 24 hours before use. It is wrong to use the boiled red pepper oil without soaking. The pepper is not oily enough and tastes much worse.