We can't live without chilly on our table, especially in the hot summer. Chilli is an appetizer and a faster dish, and it is very common. Among them, the colorful and tasty salad dishes such as red oil pork, red oil roti and spit chicken are very popular among foodies. In fact, apart from salads, they are also used in red oil dumplings and shredded potatoes. Many people will make their own homemade chili oil at home, but it is often spicy and flavorful. As a common seasoning, the demand for chili oil is far from spicy. Whether you're dipping dumplings, eating noodles, or chilling, a good spoonful of chili oil can take the flavor of a dish up several notches. Xiao Yi has shared with you a few recipes for homemade chili oil and chili sauce. Today I'm sharing with you a homemade way to make red oil that's flavorful but not too spicy.

Rinse the chili peppers with water, drain them and put them in four baskets. Then, use scissors to cut off the drained segments of Shizhu Red No. 5 and Niiijiao chili peppers. The new generation and bell peppers do not need to be cut. Start a pan, add a little canola oil, the oil is about 50 degrees, pour in the peppers and stir fry quickly. Sauté the four types of chili peppers separately, as you don't need different thicknesses of pepper skins. Stir frying them separately will dry out the chili water more and allow the full flavor of the chili to be released. Stir-fry the chili peppers until they make a crisp sound, indicating that the water has dried up. Release to cool and set aside. Once the chiles have cooled, mash them with a masher.

Here, pound the new generation and Shizhu Red No.5 into fine chili powder, and pound the erjing and bell peppers into coarse chili powder. Prepare an iron bowl, pour 100g of bell pepper powder and 50g of erjing chili powder, mix well, then prepare a plate, pour 50g of Shizhu Red chili powder, and mix 50g of new generation chili powder and set aside. Mix the above prepared spices, green pepper and white wine, soak in boiling water, cover with plastic wrap and leave for 30 minutes.

When simmering red oil, it is best to use half of the salad oil and canola oil, so that the red oil is not only a good color, but also taste authentic. Many people use the wrong, some friends use cooking oil, resulting in red oil does not smell unclear. When cooking remember to cook on low heat. Remember this important step. The red oil is crystal clear and fragrant. You may want to try following this method. Finally, I hope you can sneak in some fragrant and clear red oil. Chili oil has become a ubiquitous flavoring in food, and the chili oil you make by following today's method is aromatic and not spicy at all. Even if you're someone who can't eat spicy food, try this fragrant but not spicy red oil. You no longer need to envy other people's bowl of spicy chili oil, which is the "gospel" of those who can not eat spicy people!