The preparation method of Chili oil is very particular: after the onion is dried, it is decocted with vegetable oil together with ginger peel and Chili powder, and the ratio of onion, ginger peel and Chili powder is about 50:1:16. When the oil is warm, put down the chopped green onion and Jiang Mo. The oil temperature needs to be carefully controlled, and the oil cannot be heated. Put 1 tablespoon of pepper powder in a colander, and use a spoon to scoop the warm oil to wash the pepper powder. Scoop all the isothermal oil, then change 1 tablespoon of ground sesame powder and put it in the colander, and also scoop the oil to wash the sesame powder. After these two procedures, the oil can be called authentic Chili oil.
Classified editing
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According to the size of pepper particles, the fragrance of pepper oil is different. The pepper particles should be uniform, and then sprinkle some pepper oil and put a few spoonfuls of salt. The taste is self-evident.
Production editing
Method one
get materials ready
0/00g of dried chili noodles/kloc-(preferably the thicker one), 0/0g of white sesame seeds/kloc-,400g of edible oil, and 3 aniseed. Good Chili powder, pepper powder, spiced powder, sesame seeds and salt are mixed and put in a container that is not afraid of scalding.
make
1. Pour the Chili noodles and some white sesame seeds into a heat-resistant container, because the Chili noodles will boil when heated, so the container should be large enough.
2. Pour the right amount of oil into the pot, and put some aniseed when the oil is cold.
3. When the oil burns to 90% heat (smoke), turn off the fire and remove the aniseed.
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4. When the oil is slightly cool, pour it into the Chili noodles several times, stir well, and use it after cooling. The remaining red pepper can be used in bottles.
Method 2
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 keep stirring 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 the Chili noodles in and continue to stir. At the same time, reduce the fire to medium heat. When the granules of Chili noodles are a little hard, put 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 drive away the burnt gas of the oil during heating, and also drive away 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 is refined.
Method 3
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Main ingredients: dried peppers, and oil auxiliary materials: ginger, garlic, oil and salt.
1. Wash the peppers and soften them with boiling water for later use.
2. Peel the ginger and garlic, and pat the ginger to pieces.
3. Put the pepper in a blender, add ginger, garlic, salt, and water, and crush it for later use.
4 put a lot of oil in the pot, heat the oil, put it in the pepper pot, and slowly fry the pepper over medium heat for about half an hour. Stir it while frying, or it will be difficult to get in the pot. After it is done, let it cool and bottle it.
Method 4
Take a small bowl special for microwave oven, pour oil into it, and heat it in the microwave oven at high fire (700 watts) for 2 to 3 minutes without covering the lid. Take the heated oil out of the bowl with a heat-insulating pad, and immediately pour it into the Chili noodles. This means that the oil surface is a little boiling, indicating that the oil temperature is appropriate. Then add the star anise. If the oil is not boiling, pour it into the Chili noodles and heat it for 1 to 2 minutes. Take out the heated Chili oil, and stir it slightly before eating.
Method 5
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.
Method 6
seasoning
500 grams of fresh pepper, 20 grams of fresh pepper and 500 grams of rapeseed oil.
Make 1. Fresh peppers, remove the pedicels, string them together with iron sticks, put them on charcoal fire until the skin is slightly wrinkled, then leave the Chili oil, take out the iron sticks, put them in a bowl, add fresh peppers and mash them into a paste.
2. Get the fire in the clean pot, refine the rapeseed oil and pour it into the Chili paste.
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Key 1. This is a folk method of making Chili oil, which is widely used in the border generation of Chongqing and Guizhou, especially eating new bean curd, which is particularly popular.
2. Because the moisture content of fresh pepper is large, the oil temperature should be a little higher.
3. This kind of chili oil will have a special taste when it is eaten with soy sauce, monosodium glutamate, scallion and fish-flavored juice, and a little crispy soybean and bean sprouts can also be added.
4. The fried chili is fresh, spicy and fragrant, with a long aftertaste.
5. Fresh peppers can also be ground into paste with meat grinder.