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How to make spicy and delicious Chili oil at home?
The best Chili oil is spicy and fragrant, but generally the Chili oil bought outside has only a spicy taste, and there is no spicy taste. In fact, if you usually use a lot of Chili oil, you can try to make some Chili oil yourself, which is really spicy and fragrant.

Method 1 of Chili oil

The ratio of pepper to pepper is 2:1

1. After the pan is heated (smoking), pour in the oil (in fact, you can directly use the black oil that has been repeatedly fried, so as to save the cost and not spill the black oil that can't be reused), put a spoonful of bean paste, and stir it constantly with the spoon. The oil itself is moist, and the left wing will boil during the heating process. When the boiling is not very strong, put in the star anise, cinnamon and fragrant leaves.

2. When the boiling is not very strong, put two spoonfuls of water, then pour in the Chili noodles and continue to stir. At the same time, reduce the fire to medium heat. When the granules of Chili noodles are a little hard, add pepper, celery, parsley root, onion slices, carrot slices, ginger slices, garlic heads and shallots into the oil (this will not only increase the fragrance of the oil, but also remove the burnt gas of the oil during heating, and also remove the fishy smell in the black oil).

3. Keep the fire in the middle, and keep stirring. When other things in the oil are no longer moist and dry, you can stop the fire (this process takes about 30 to 45 minutes), continue stirring until the oil no longer boils, and put it aside for about half an hour after cooling down.

4. Finally, filter out the impurities with a colander, and then filter the oil with gauze. Then, a red, bright, spicy and tasty red oil will be cultivated.

Method 2

50g of fine red pepper powder, a little spice (one star anise, several fragrant leaves and one ginger) 20g of chopped green onion and 0/000g of oil/kloc-,put the pepper powder into a container and mix well with a little cold oil. (There is no water in the container, and the pepper powder should be dry. If it gets wet, people should stand by and watch to prevent the oil from overflowing. ) Put the oil in the wok, add the spices, and after the chopped green onion is burnt black with medium and small fire, remove the residue, pour the oil into a container filled with Chili powder, and stir well. Put the oil in the bottle the next morning.

Nutritional components of Chili oil

For most people, the spicy degree of pepper can only be felt by the taste organs, but in fact, the spicy degree is still linked to nutrition. Pepper is rich in vitamin C, β-carotene, folic acid, magnesium and potassium. Capsaicin in pepper also has anti-inflammatory and antioxidant effects, which helps to reduce the risk of heart disease, some tumors and other chronic diseases with age; In several human experimental studies, it is found that meals with peppers can increase human energy consumption and help lose weight; An article published in the British Journal of Nutrition in 20 1 1 also pointed out that eating Chili regularly can effectively delay the development of atherosclerosis and the oxidation of lipoprotein in blood. In addition, people used to think that eating peppers often might irritate the stomach and even cause gastric ulcer. But the truth is just the opposite. Capsaicin will not only cause the increase of gastric acid secretion, but also inhibit the secretion of gastric acid and stimulate the secretion of alkaline mucus, which is helpful to prevent and treat gastric ulcer.

When you eat Chili, you will feel very hot, and you will naturally want to drink water or eat some staple food to dilute the spicy taste. In fact, the effect of doing so will not be ideal. In fact, capsaicin will closely bind to the nerve receptors on the taste organs, and capsaicin is a water-insoluble substance, which can only bind to fat, oil and alcohol. It is not difficult to explain why beer can dilute the spicy taste more easily than water.