Home-cooked Chili oil
Composition:
Good Chili powder, pepper powder, spiced powder, sesame seeds, salt.
Exercise:
1. Heat a pot of hot oil (oil will smoke), turn off the fire and let it stand for 1-3 minutes (cooling is the key).
2. Then slowly pour the hot oil into the prepared Chili powder and stir the Chili powder with chopsticks while pouring (the key is to put a rag under the container to prevent the container from moving) to ensure uniformity. The oil should be too little, and the Chili powder should be completely submerged after making.
Chongqing Hongyou 1
Seasoned dried Chili noodles1500g, white sesame seeds100g, 4 pieces of star anise, 2 pieces of tsaoko, 4,500g of vegetable oil and 500g of sesame oil.
manufacture
1. Put the Chili noodles into the basin for later use.
2. Add vegetable oil to a hot pot for refining, add sesame oil, star anise and tsaoko, fry until the oil temperature drops to 50%, and then pour white sesame seeds into the Chili noodles in the pot.
key
1. There are two kinds of oils, one is refined by vegetable oil, and the other is refined by vegetable oil only six times.
2. You can also dispense with sesame oil as appropriate.
3. Master the oil temperature. If the oil temperature is too high, it is easy to fry, but if the oil temperature is too low, it is impossible to refine incense.
4. Chili noodles should be made of bullet peppers.
Chongqing Kouyuu No.2
Seasoned Chili noodles 1 500g, clean onion1kg, coriander root 250g, Arnebia euchroma100g, cinnamon 50g, star anise 40g, Amomum tsaoko (mashed) 30g, ginger slices 750g, garlic cloves (mashed) 750g and Dahongpao pepper 60g.
manufacture
1. Heat the pan and add vegetable oil. After boiling, add onion root, ginger slices, garlic cloves, cinnamon bark, star anise, tsaoko, Lithospermum and coriander, and stir well. Remove all residue.
2. Put the Chili noodles into a stainless steel bucket for later use.
3. Put Dahongpao Zanthoxylum bungeanum into the pot, stir-fry the vegetables to smell and hemp, take out the Zanthoxylum bungeanum, pour the oil into the bucket with Chili noodles, stir well and let it stand overnight.
key
1. When frying spices, boil the oil first, then turn off the fire, so as to prevent the oil from overflowing and scalding.
2. When frying Dahongpao pepper, the oil temperature should not be too high. It is best to rely on a small fire for a while to bring out the hemp smell. When the temperature is high, it is easy to fry and the oil is bitter.
3. When pouring the oil on the Chili noodles, stir it while pouring. After the oil is poured out, add a little water and stir it, so that the fried Chili oil has better color and taste.
Northeast hongyou
Composition:
50g of garlic, 75g of onion, 20g of aniseed, 500g of pepper noodles and 0/500g of soybean oil/kloc.
Exercise:
1. Boil soybean oil, add onion, garlic and aniseed, stir-fry until fragrant, and remove residue.
2. Put the Chili noodles into the pot and pour in the fried oil such as aniseed.
Tips:
1. Soybean oil should be boiled over high fire, otherwise it will taste like raw soybean oil and have astringent taste.
2. Stir while pouring oil to avoid frying.
3. The oil temperature should be well controlled, neither too high nor too low.
Fresh Chili oil
Composition:
2500g of fresh Chili noodles, onion 1 kg, garlic cloves (mashed), ginger slices, shredded onion, 500g of fragrant rapeseed, 50g of star anise, 50g of cinnamon, 70g of fennel, 30g of fragrant leaves, 250g of perilla seeds, 0/5kg of soybean oil/kloc-0 and 0 of pepper/kloc-0.
Exercise:
1. Pour the soybean oil into a stainless steel barrel, bring to a boil, and turn off the heat when the soybean oil turns yellow. After standing for15min, add onion, garlic, ginger slices and shredded onion, add star anise, cinnamon, fragrant leaves, fennel, perilla seeds and rapeseed, stir-fry until fragrant, and take out all residues.
2. Take another stainless steel barrel, put it in the Chili noodles, put it on it, pour the refined oil into the Chili noodles, and cover it overnight. Characteristic Xianzu has a unique flavor, bright red color and moderate spicy taste.
Tips:
1. Soybean oil must be boiled, or it will taste bad.
2. Be sure to follow the feeding order.
3. To remove residues, especially perilla seeds and fragrant rapeseed, and filter with dense leakage.
4. Oil should be filtered and stored separately after refining. This oil can be used to make spicy ribs, and Chili noodles can be mixed with seasoned cold dishes.
Paste Chili oil
Composition:
500g of fresh sea pepper, 5g of fried peanuts10g, 10g of cooked sesame seeds10g, 20g of ginger slices, 50g of shallots and 50g of vegetable oil150g.
Exercise:
1. When the pot is on fire, dry the water droplets in the pot, add the dried peppers and stir-fry until they are reddish brown, and a small part of them are burnt peppers (that is, the time from the time when the sea peppers are put into the pot to the time when they are taken out).
2. Take another pot and add vegetable oil. When it's 40% hot, add ginger slices and shallots and stir-fry until it's dry and fragrant. Turn off the fire and rush into the pot full of chopped pepper. When it is 40% hot, add peanuts and cooked sesame seeds and seal. Deep red in color and full of spicy taste.
rouille
Composition:
Fresh morning pepper, a little red pepper, 500 grams of tomatoes, one piece of ginger and two pieces of garlic.
Exercise:
1. Put the above materials into a blender and stir them into paste.
2. Put a small bowl of water in the wok and cook it over medium heat. Put all kinds of pastes into a wok, add salt, sugar (a little) and a small bottle of rice vinegar, and cook the sauce (leave half of the garlic at the end).
3. Remember to keep stirring with a spoon to prevent the pan from sticking. Turn off the heat from thin to thick, add some monosodium glutamate, then pour in the remaining garlic, cool and bottle.
Daijiayou chillies
Composition:
Pepper noodles, a little pepper powder, half a grain of minced garlic, salt, chicken powder.
Exercise 1:
Stir Chili noodles, garlic and salt in cold oil, turn on medium heat, wait until the oil boils for one minute (as long as it smells tasteless), add pepper powder and chicken powder, turn off the heat and let it cool.
Exercise 2:
First, heat the oil to 80% heat, add garlic and salt and stir-fry until fragrant. Then, put the pepper noodles into a small fire and stir slowly until there is no taste. Add pepper and chicken powder and turn off the heat.
Peasant-style special Chili oil
Prepare Chili noodles and cooked sesame seeds, add a spoonful of salt and stir well for later use (there are many kinds of Chili noodles, so choose according to their spicy taste).
When the pot is hot, put 4-5 times the oil in the usual cooking.
When the oil is cooked to 70% maturity, add the onion and anise pepper (if there is garlic, pat it, add it to the oil and fry it with other seasonings, which is more fragrant)
Stir-fry with minimum fire until all the ingredients are copied into paste and taken out.
Then quickly pour the oil into the bowl of Chili noodles, pour the oil with one hand and stir the Chili noodles with chopsticks with the other hand, otherwise it will be fried.
Not only is the color beautiful, but it smells spicy and appetizing.
Hotel special Chili oil
Ingredients: rapeseed oil, dried pepper, pepper, garlic, white sesame, star anise and cinnamon.
Exercise:
1. Prepare 2 ounces of dried peppers first, wash off some dust on the surface with clear water, and then drain them for later use.
2. Then peel more garlic and mash it.
3. Chop the dried peppers and mix them with the mashed garlic, then put the white sesame seeds in the pot and stir-fry them to give off the fragrance, and pour them into the peppers with proper salt.
Then you can pour the oil into the pot. You need a little more oil here, about 500 ml (according to your own pepper quantity). In the process of heating the oil, add star anise, cinnamon and some pepper, and wait until the fragrance is fried in the pot. Turn off the fire when the oil pan is about to boil.
5. Pour the boiled oil into a large pot filled with peppers, and then stir thoroughly.
6. After mixing, seal the pot and let it stand for one night. When the pot is cooked the next day, you can smell the fragrance coming from your face.
For friends who like to eat pasta, it is beautiful to make some of this Chili oil at home and take it if you want.