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Operation method
01
Selected raw materials
1, chili pepper
Want to be a little bit spicy flavor selection of chili pepper is best to be the kind of sun-dried morning glory pepper, this kind of chili pepper spiciness is relatively high, so the use of this kind of chili pepper can ensure that chili pepper hotness, remember, do chili oil! Selected by the dried chili oh, fresh chili is not to do chili oil.
2, oil
To do chili oil ingredients is also very critical, the choice of oil is also very important, the general fried chili oil selection of soybean oil (canola oil) + sesame oil, this oil fried chili oil color is good, the taste of incense.
3, ingredients
To chili oil is very fragrant, the rest of the ingredients can not be less, peppercorns, pepper, pepper, anise, anise, grass nuts, cloves, cumin, etc. can be a small amount of additions, which will not steal the flavor of the chili oil, but also make the chili oil has a unique flavor, very tasty.
02
Join the chili powder in stages
Many people do chili oil, are a brain of the hot oil into the chili powder, in fact, in order to better come out of the chili pepper flavor and spiciness, you should slowly add the chili powder and oil in stages, the oil temperature is just right to make out of the chili oil color is beautiful and taste good.
03
Slowly simmer
After the chili oil in order to be more fragrant, you can return to the pot with the fire to continue to simmer, the inside of the water and vinegar to fully simmer off the flavor, and then emerging from the strong aroma, so that the chili oil is more fragrant, but also put a longer period of time.
04
Method of making chili oil
Materials: dried red chili peppers, cinnamon, grass nuts, star anise, allspice, peppercorns, white sesame seeds, oil
Practice:
1, will be red and spicy dried chili peppers with a beater;
2, will be divided into three parts of the powdered chili pepper;
3, prepare a larger container, preferably porcelain bowl, resistant to high temperatures;
4, a piece of cinnamon, a grasshopper, anise one, a piece of allspice, 20 peppercorns, white sesame seeds in a dish;
5, began to sit in a pot of boiling oil, note that, to be the first to boil the pot, and then put the oil, peanut oil and vegetable oil are very good choices;
6, the pot is hot and then poured into the enough oil waiting for the oil when the oil seventy percent heat will be Cinnamon, pepper, star anise, sesame leaves, grass fruits into the oil, gently stir to make the oil become more fragrant;
7, pour the first chili powder into a large bowl, when you find that the oil begins to smoke, indicating that the oil has been burned, immediately turn off the fire, wait a minute, this is a very important step. The advantage of letting the oil temperature down is that the oil has reached the highest temperature, so the oil is very fragrant, and lowering the temperature can prevent the seasonings from frying and becoming bitter;
8, pour 1/3 of the oil into the bowl with the chili powder, stirring constantly, this step is mainly reflective of the aroma;
9, pour the second portion of the chili powder into a bowl again, pour the other 1/3 of the oil in the pot into the bowl, and continue to stir. This step mainly reflects the spiciness, because at this temperature it allows the capsaicin to fully dissolve in the oil. Too high or too low a temperature of the oil will affect the spiciness and color of the red oil spices;
10, pour the last portion of chili powder into the bowl, and then pour all of the raw sesame seeds into it as well, and pour all of the remaining oil in the pot. Because the oil temperature is lower, you can break down the hot red pigment in the chili peppers, it usually takes 5 minutes, the red oil chili will get redder and redder;
11, wait for it to cool down completely, put it into a glass bottle or a porcelain jar, the red oil chili is finished