I have also done experiments with rapeseed oil, soybean oil and blended oil. To tell you the truth, I really don't think there is any difference. The taste of Chili oil lies in this 25 grams of secret spices. )
1. Heat the oil, add onion, ginger and garlic, fry until golden brown, don't fry, and then take it out.
2. Heat the oil to 200 degrees and turn off the fire. Sprinkle raw sesame seeds and stir while sprinkling to prevent sesame seeds from turning black.
At this time, sesame will be in a boiling state, and there will be no crackling sound. )
3. Measure the oil temperature to 180 degrees, add spice powder, and remember to stir while stirring, so as not to let the oil overflow.
4. Measure the oil temperature to 160℃, and add one third of Chili powder to stir.
5. Measure the oil temperature to 140℃, and then add one third of Chili powder and stir.
6. Mix 5 grams of vinegar and 5 grams of white wine into the oil pan and stir side by side. At this time, the oil will clog, so be careful.
7. Measure the oil temperature to 100℃, and pour the remaining one third of Chili powder into the oil pan.
8. After Chili oil is boiled, it is best to prevent it from being reused overnight. Chili oil overnight will be redder and more fragrant. Remember to store it tightly to avoid fragrance escaping.
Explain the principle of temperature. The oil temperature of Chili oil is very important. When the oil temperature is well controlled, the technology is basically learned. When the oil temperature is lower than 170℃, the spice powder will have the bitter taste of traditional Chinese medicine, and when the oil temperature is higher than 160℃, the Chili powder will have a burnt taste.
Therefore, it is very important to have an oil temperature meter, which is highly recommended.
Let me repeat why the Chili noodles should be put in three times. Chili noodles/kloc-fried at 0/60 degrees,/kloc-red at 0/40 degrees,/kloc-spicy at 0/00 degrees. Different oil temperatures can stimulate different characteristics of pepper, making the fried Chili oil rich in layers.
Finally, talk about Chili noodles. Generally, linear peppers are used for cold-skinned peppers. This fragrant but not spicy pepper will make the fried Chili oil fragrant, but not spicy and delicious. If you use other peppers, the effect is not as good as this one. If you want to make fragrant and spicy Chili oil, you can add a proper proportion of spicy millet pepper. There is also a hot plate, pepper and pepper will make the color of Chili oil redder, and there will be a sesame fragrance when hot oil is washed. These three kinds of peppers can be dynamically adjusted.
Secret Chili powder: the ratio of line pepper, plate pepper and millet pepper is 75: 20: 5.
Different places also have different tastes, so you can choose different peppers to cook.