Homemade Sichuan peppercorn chili oil

Take a pot, which may be larger and have a lid. Add 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 of about 50ML in your left hand. Pour the water into the oil pan and cover the pan tightly. A violent reaction will occur at this time. Once the pot is cool, bottle and seal.

Another method for red chili oil

Generally fried chili oil is not red, but this method can produce red oil

The method is exactly the same as the "chili oil" brother , just add water, oil and a large amount of chili peppers to the pot first, without adding Sichuan peppercorns, cover and simmer over low heat without uncovering the lid. When the squeaking sound is heard, open the lid of the pot in a silent place and fry the peppers until crispy.

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

Homemade chili oil

Peel and beat 60% of one pound of garlic, but do not mince it. 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! Use dried peppers After crisping in the oven, crush and add, turn off the heat.

Add salt and scallions. Cover and let cool naturally.

Made chili oil in microwave oven

. Use a small bowl and put a few spoons of oil. Take the bottom of the bowl as an example and heat it in the microwave for 2-3 minutes. Take it out and add the chili noodles. If the oil boils at this time (don't be afraid, just make some bubbles) will not splash out), if it does not boil, heat for another 1 or 2 minutes.

Advantages: Freshly cooked and eaten, the chili oil is particularly fragrant; no need for a pot, saving on wasting oil and washing the pot; Don’t worry about the chili being fried.

Make the chili oil spicier

I am also a spicy food addict. I often roll my eyes when I eat spicy food and my stomach hurts, but I still can’t remember it. Whenever I get addicted to spicy food, I study hard to explore the spiciness.

Later, I discovered from the process of boiling meat that in order to make chili oil more fragrant and spicier, whether using chili noodles or crushed chili peppers, the final It is best to fry the peppers (noodles) in a hot dry pot first (don't make the fire too high to prevent them from burning), and then put them in a container. Also burn spicy oil on the fire... follow the recipe below.

Kitchen experience

I like spicy food and seek simple cooking. In order not to pollute the environment, I often eat stewed and cold dishes. Cooked oil chili peppers are the key. My method of making cooked oil chili is: use very fine chili noodles, a bit like the kind used to make Korean kimchi, and add sesame seeds and put them in a container. Heat the vegetable oil and spoon it into the container. Stir until the peppers are submerged. Then let the remaining oil in the pot warm and pour it into the container together. This way the peppers will not burn and the color will look nice. . Eat celery cold often (just blanch it in boiling water to remove the raw smell. Personally, I think it is the easiest and tastiest way to make celery. Be sure to add some vinegar). Cucumber cold, vermicelli bean sprouts cold, shredded potatoes cold, and jelly. When mixing meat dishes, such as tripe, chicken, and elbow meat, you must add a little minced ginger, garlic, and peppercorns, add shredded green onions, and drizzle with chili oil!

Chili oil - essential for cold salad (9)

Put 300ml vegetable oil in the pot and heat until smoking, pour into a clean empty bowl without water

Wait The oil temperature drops slightly (just throw in a piece of shredded ginger and it will not burn immediately), add a little shredded ginger, a dozen peppercorns, chili powder (or crushed chili pepper), stir while adding

Let cool It is ready to use and can be stored in a covered bottle without refrigeration for one or two months

Add two spoons to cold dishes, it is very delicious