Do you know where the top five provinces in China are? To eat chili, I thought of a proverb: "Jiangxi people are not afraid of spicy, Sichuan people are not afraid of spicy, Hunan people are afraid of not spicy", from this sentence alone we can see that the most will be able to eat spicy belongs to these three areas. And I am the most spicy Hunan people, usually if there is no chili pepper then can not eat. Maybe it's because of the different eating habits of each place, so I like chili peppers from a very young age, from the age of six or seven years old, my three meals a day almost all the time without chili oil. After growing up, chili oil has become an indispensable condiment on my family's table, usually no matter whether it is eating noodles, making cold dishes, mixing ingredients juice, I have to put a few spoons of chili oil, as long as there are a few spoons of soul chili oil, will instantly make people's appetite, no matter what to eat all the flavor.

In the decades of working outside, I've been to many places and tasted many brands of chili oil, but the only chili oil that I've ever eaten once and want to eat again is in a breakfast store that sells rice noodles. The chili oil from that noodle store was not only very spicy, but also very "tangy", so every time I ate the noodle, I would scoop two spoons of it and mix it into my food, and the chili oil would blend with the food, making it taste fragrant and spicy, which made me feel very satisfied. This also breaks my perception of chili oil since I was a kid, because as far as I know, when you make chili oil, you just heat up the oil and splash it directly into the chili peppers, and before that, I didn't have too many requirements for chili oil, as long as it was spicy enough to be enjoyable to eat, it would be fine.

But since I ate his chili oil, I was y obsessed with it, and I didn't eat it for a day. At first in order to be able to learn this "secret chili oil" approach, I deliberately went to his store to do more than 2 months of temporary workers, so long as the boss's wife and I am also very familiar with one morning when they were making chili oil, the boss's wife asked me to help out on the sidelines to play the hands of the time, then I rushed to help out with the side of the cell phone to ingredients and I wrote down the ingredients and the recipe on my cell phone while I was helping. After returning home that day, I couldn't wait to buy some ingredients back, according to the above steps to operate a few, the finished product made me very happy, indeed, than I used to do to eat too much, not only the flavor of the mellow, the most important thing is that the concentration of chili oil is also improved.

Want to make delicious chili oil, there are many key details to pay attention to, the choice of chili noodles and the grasp of the oil temperature is also very critical. Next is the ratio of chili noodles and oil and the grasp of the oil temperature, the number of times and time to splash hot oil and preservation, etc., these details can have a direct impact on the flavor of chili oil. So how do you make authentic chili oil? If you are interested, you may spend two minutes to watch these ingredients and practices carefully and you will understand! Here I will share with you the authentic practice of chili oil and need to pay attention to a few important details, from the ingredients to the method, step by step detailed and complete, usually like to eat chili oil friends can be the first collection.

Secret chili oil

Main ingredients: 200 grams of coarse chili noodles, 100 grams of fine chili noodles, 1 catty of vegetable oil. (The ratio of chili flour and oil is 1:6, according to which the concentration of chili oil produced is just right.)

Ingredients: appropriate amount of white sesame seeds (if you have cooked sesame seeds, it is recommended to use cooked sesame seeds will be more flavorful), appropriate amount of salt, 1 large white onion, 3 pieces of ginger slices, 3 to 5 cilantro, 3 anise star anise, 1 piece of cinnamon, 2-3 pieces of sesame leaves, vinegar, 1 small spoon.

Step by step method:

1, first of all, we will be coarse chili noodles and fine chili noodles are poured into a container can be heat-resistant, with a stainless steel pot or ceramic pots can be, and then add the right amount of white sesame seeds, and then add the right amount of cooking oil to stir evenly, with cool oil to mix the chili pepper noodles stir-fried wet. (The purpose of doing this step is that it can prevent the chili noodles from frying when they encounter hot oil, and it is easier to control the oil temperature.)

2, then pour a pound of vegetable oil in the pan, pour the ingredients must be cool oil state, and then slowly fry with a small fire until the ingredients become dry and brown.

3, we are frying the ingredients with a low fire slowly frying, so that the flavor of the ingredients penetrate the hot oil, if the fire is too big, the ingredients in the flavor can not be completely fried out, but also easy to fry paste. (So, this step of frying ingredients probably need more than ten minutes, the ingredients will be fried out of flavor, fried dry can temporarily turn off the fire)

4, the pot of material scraps out of the pot, and then once again, small and medium-sized fire to raise the temperature of the oil, the temperature of the oil to eighty percent of the state of the oil, looking at the hot oil began to smoke, when the heat can be turned off.

Next we have to start pouring hot oil into the chili noodles, pouring hot oil when a **** to splash three times, so that the chili oil to achieve the best results.

5, will burn a good hot oil stand 15 seconds, the oil temperature control in 7 hot, and then use a spoon to scoop one-third of the hot oil splashed in the chili noodles, due to the high temperature of the hot oil, so when the chili noodles meet the hot oil will begin to tumble smoke, chili pepper flavor will be stimulated, this first step is the role of the "frying out the flavor".

6, after splashing the first hot oil, this time the oil temperature has dropped to 5 into the hot state. Then the second splash of oil, the same is still injected into one-third of the amount of oil, this time the chili oil will still have a little bubbling, but not like the first time that smoke, chili oil color will be slightly darker, the role of this second step is to "fry out of the spicy".

7, the first and second step after the completion of the oil temperature has dropped to 3 into the hot state. Then pour all the remaining hot oil in the pot into a container, add a little salt and mix well with a spoon. Splash the third hot oil, chili oil basically will not bubble smoke, injected into the low oil temperature, you can make the red pigment in the chili pepper slowly penetrate out, this third step of the role of the "frying outstanding".

8, the above three steps are done, then add a small spoon of vinegar, add vinegar chili oil will produce some intense reaction, this time we use a spoon to quickly stir the two can be. (The purpose of adding vinegar is that it can fully stimulate the spicy flavor of the chili pepper, most people fry chili oil, have ignored this crucial step, so it leads to frying out of the chili oil is not enough mellow.)

9, chili oil well after the lid, and then placed in a cool ventilated place to cool naturally, such as chili oil thoroughly cooled and then loaded into a dry, waterless containers sealed preservation, you want to eat and then take some of them out can be, especially convenient. Whether used to mix noodles, mixed with cold dishes or do seasoning sauce can be, very spicy and delicious.

Conclusion

1, choose chili noodles

Want to do out of the chili oil is delicious, chili pepper selection is very critical, chili pepper varieties have a lot of people can make decisions according to their own tastes, there is a slightly spicy, spicy, especially spicy three kinds of words, like my words are more like to eat extra spicy flavor, so choose our Hunan local production of chili is very suitable.

2, Proportion of chili flour and oil

Do chili oil, to master the proportion of chili flour and oil, chili pepper is too little if the degree of spiciness is not enough, chili pepper than the oil more than not good, chili pepper and cooking oil is the best ratio of 1:6. coarse chili pepper and fine chili pepper powder ratio of 2:1, thick chili pepper flour aroma enough, fine chili pepper surface The color is good.

3, Splash oil oil temperature and times

Do chili oil, a *** to splash three times hot oil, the first splash of hot oil, oil temperature in the state of 7 hot, the state of the oil temperature can be inspired by the flavor of the pepper. The second splash of hot oil, oil temperature in the state of 5 into hot, this state of the oil temperature can stimulate the spicy flavor of chili peppers. The third splash of hot oil, oil temperature in the state of 3 into hot, this state of the oil temperature can make the chili pepper in the capsaicin release, so that the color of chili oil brighter.

4, Add vinegar

After splashing hot oil, there is a very critical step can not be ignored, after splashing hot oil, but also to add a small spoon of vinegar, so that you can fully stimulate the spicy flavor of the chili oil, chili oil eat up the spicy power.