I have such a friend around me. I asked him why you don't cook hot pot at home. He said that there is no delicious Chili oil at home, and he wants to eat Chili oil but can't cook it. So I can't help but go to the hot pot restaurant to eat hot pot. Today, I will share with you the correct way to make Chili oil, if you also like Chili oil. Might as well follow me to learn!
When many friends make Chili oil at home, they pour hot oil directly on the pepper. In fact, Chili oil is often not very fragrant. Today, I will share with you an authentic method of Chili oil. The Chili oil made by this method is fragrant and spicy. All right, not much to say. Next, I will go directly to dry goods with everyone.
Preparation of Chili oil Ingredients: 50 grams of coarse Chili noodles, 25 grams of fine Chili noodles, salt 10 grams, proper amount of white wine, cumin grains, 2 coriander, green onions, ginger, garlic, edible oil, peanuts and clear water.
Operating steps:
1. First, pour 50 grams of prepared coarse Chili noodles into a large bowl, and then add 25 grams of fine Chili noodles into it. At the same time, add refined salt10g, add a teaspoon of cumin, stir it evenly with chopsticks, and then add half a teaspoon of clear water in it, so that the hot oil will not burn the Chili noodles. Many friends have neglected this step.
2. Prepare ingredients: two parsley, wash them without chopping them and put them aside for later use. Cut one green onion into chopped green onion and one ginger into slices for later use. Cut garlic into pieces and put them in a bowl for later use.
3. Prepare a clean wok and boil the water inside. Then put a handful of peanuts in it and stir-fry them with a small fire to make a crackling sound. When frying peanuts, you don't need to put cooking oil. Just stir-fry the peanuts until fragrant and crisp. Then take it out and put it aside for use.
4. Add a large bowl of wide oil to the wok and heat the oil to 60% heat. At this time, you can put the prepared coriander and the material head in it and fry it. If you want the Chili noodles to be delicious, the material head must be fried and fried. And these fried heads can't be used again.
5. When the oil temperature is reached, we will roll the cooled peanuts into peanuts with a rolling pin and put them into Chili noodles and stir them evenly for later use.
6. After deep frying, remove the head inside. Then take a third of the hot oil and pour it directly into the Chili noodles. Stir quickly and evenly with chopsticks. A spoonful of hot oil can quickly squeeze the water out of Chili noodles. You don't have to worry about the water in the Chili noodles.
7. Then add another spoonful of geothermal oil and fry the Chili noodles again. Stir it evenly quickly. After stirring, you can pour all the hot oil on it. After all the hot oil is poured into the Chili noodles, be sure to stir it quickly. In this way, all the Chili noodles will stimulate the fragrance!
8. At this time, you can add 1 small cover of white wine to the Chili noodles, and then sprinkle a little 13 incense to taste. Liquor here is mainly to prolong the storage time of Chili noodles. If Chili noodles are finished immediately, you don't have to put them.
Well, that's the correct way to make Chili oil. Friends who like to eat Chili oil, have you learned? When making Chili oil, be sure to add 1 more edible salt. Because edible salt will easily sink to the bottom, adding more 1 edible salt will also prolong the storage time of Chili oil.