In China many people like to eat chili, especially in the basin and other geographic areas such as low, humid air, such as Sichuan and other areas of the people have always had the habit of eating chili, the northwest area of the love of chili is even more obsessive, there are some friends in life is not quite able to eat spicy, but like the flavor of the red oil, we go to the restaurant to eat when we will also find that some of the restaurants provided chili oil Not spicy but very fragrant, and for the dishes to enhance the color and flavor a lot, then, so the red oil is how to make out of na?

First of all, we need to know some basic ingredients, like chili is the main source of red oil, Guizhou bullet: slightly spicy flavor; Chongqing Chaotian pepper: taste spicy, the main spicy flavor?

The first step is to prepare the ingredients

Materials ratio main ingredients: 1000g oil (salad oil), chili powder 150g (1:1:1 three kinds of chili mixed) Accessories: onion 50g, pepper 8g, onion 50g, 40g ginger, 40g garlic spices: grass 10g, 8g shennai, ginger 5g, 5g cinnamon, 6g spices, 4g cardamom, 5g cumin, 4g cumin. Cumin 5g, anise 15g, 8g of fruit, comfrey 12g (color, can be used without)

Then start refining chili oil. Cold pot put a little oil (wet pot can be), chili pan small fire stir fry, stir fry until the chili form full, slightly yellow when off the fire, out of the pan cooling crushed into chili pepper residue, loaded into the container, add 40g of white sesame seeds, 10g of salt (to increase the spice) to be used.

You can put the chili and cooking oil in a pot of slow simmering, do not let the oil boil, under the onion and ginger ingredients, fried onion aroma.

Selected fine canola oil, fried chili oil will be more significant effect of some

With the bottom flavor, and then with some spices. Choose five spice powder and Wang Shouyi thirteen spice can be.

Fried onion oil cold pot cold oil on high heat smoke to small fire slowly simmering, here should pay extra attention not to paste, otherwise it will be with a bitter taste

Scorched onion aroma can be obvious, this time the lettuce oil has also become a cooked oil

Pouring oil to the center of the chili pepper on the two times

stirring evenly to let it stand for a while

The finished product should be clear, bright, aromatic flavor and no paste taste and not mushy.