Here to say, to refine the red oil, it is best to buy their own chili peppers to fry and grind their own chili powder!
Because the price of each kind of chili pepper in the market is different, and the kind of burnt chili powder sold in the market is mostly the cheapest chili pepper fried. The aroma and spiciness is not adjustable to your taste!
First of all, let's introduce the role of various chili peppers in red oil!
Let you understand the fundamental principle of chili red oil, understand its principle, you can adjust the aroma, color, spiciness of the red oil at will according to demand. Let you completely figure out the essence of red oil!
①: Increase the spiciness of the seven star pepper, Chaotian pepper, Indian pepper, dry red millet pepper! Most of everyone's name has some difference, but the only **** the same point is very spicy! It has a thin and slender shape and is mostly marketed as red millet chili dried and finished. If you want the red oil to be spicier, then just up the proportion of millet peppers a bit!
②: Lantern peppers for added flavor! Lantern pepper is all about flavor! But its spiciness is very low! So a lot of spicy dishes, people like to add some lantern pepper into it, such as boiled fish frying oil with lantern pepper, out of the dish is very fragrant!
3: Increase the color of the red oil Shizhu red pepper, bullet head pepper, they are characterized by the color is red enough! Among them, the bullet head is slightly heavier in spiciness, so friends who can't eat spicy food can just ask when buying chili peppers!
The picture below shows the actual Shizhu red chili peppers!
The proportion of these chili peppers, we can be as flexible as needed! If you don't like spicy friends, you can just use lantern peppers with Shizhu red chili peppers, and if you like chili peppers, just increase the proportion of seven-star peppers appropriately!
The next introduction, how to deal with the matching chili!
When we match the proportion of various chili peppers, and can not be directly crushed into chili powder! Directly crushed chili noodles fried red oil can also be used, but the flavor is not enough!
The first step: fried chili!
①: Prepare a larger iron pan, the pan is hot, add oil to moisten the pan! Then pour out the oil, leaving a little oil can be, 1000 grams of chili may need about 30 grams of vegetable oil can be.
②: Adjust the heat to medium-low, into the chili pepper stir fry! This process should keep turning the pepper, the bottom of the pepper is very easy to burn! Until all the chili pepper surface stir-fried to brown-red, a small number of chili peppers have a slightly burnt performance, pour out and let cool!
Step 2: Stir-fry the chili peppers and pound them into chili noodles!
In this step, Chongqing people usually use the stone nest pounded into crushed! Of course it can be crushed by machine, but it doesn't smell as good as the handmade one! Everyone make it according to the conditions! There is no need to have to get a stone nest. As shown in the picture above!
Lastly: introduce the refining technique of spicy red oil! (personal techniques)
Preparation of materials needed:
Main ingredient 1: 2 pounds of chili powder as an example!
Main ingredient 2: 10 pounds of canola oil, 150 grams of fried white sesame seeds.
Auxiliary materials: 50 grams of ginger, 100 grams of small onions to pull knots, 100 grams of shredded onions, 50 grams of large onions patted through.
Spices: 1 walnut, 10g star anise, 15g cinnamon, 5g allspice, 10g cardamom, 15g strawberry.
PS: (I refine red oil at home without spices)
Making steps:
Step 1: all chili noodles and sesame seeds together, evenly divided into three parts! (The family does not need to be subdivided, too much trouble)
Step 2: pot hot, add all the canola oil, burned to about 130-150 degrees, under the ginger, small onions, onions, scallions, simmering over medium heat until all the head of the material boiled dry! Strain out and discard.
Step 3: (Family) Increase the oil temperature to over 170 degrees, then drizzle half of the refined oil into the chili pot and stir well. Leave the rest of the vegetable oil until the oil temperature drops to below 130 degrees, then pour all of it inside the chili oil, stir well, and let it sit for 24 hours!
(Restaurant) When the oil temperature rises to 180-200 degrees, pour 1/3 of the oil into one of the chili peppers, and when the oil temperature drops to about 150 degrees, pour 1/3 of the oil into another chili pepper, and when the oil temperature drops to about 120 degrees, pour the last vegetable oil into the third chili pepper noodle!
PS: the first frying oil out of burnt spicy flavor, the second for the spicy flavor, the third to soak the color of the red oil to make it more red! (Spices added to the first point inside the chili powder) Fried red oil, let it sit for 24 hours, and then take it out again and mix it well, you will find the color red and bright, the aroma of the nose! The picture below is a physical photo of the red oil at home!
Lastly, I would like to summarize the technical points of red oil refining!
1: The aroma of red oil comes from several sources! The aroma of the chili pepper itself, the aroma of sesame seeds, the aroma of scallions, the aroma of spices, the aroma of vegetable oil! These things are fused at high temperatures and mixed together to form a special spicy, burnt aroma.
2: Want to adjust the spiciness of the red oil, everyone adjust the proportion of various chili peppers in which it can be! The reason is clear at a glance!
3: ginger and green onions and so on into the pot temperature of about 130 degrees, hand on top of the oil, you can clearly feel the heat. Frying ginger and onion throughout the medium-low heat, the family adjusted to medium heat can be. If the fire is too large, it is easy to fry ginger and onion burnt, the flavor all evaporated!