To make Chili oil, never pour hot oil directly. Add one more step. Chili oil is fragrant, red and delicious! Recently, the weather is getting hotter and hotter, so hot that I can't eat every day, just like changing the law to cool myself down. The diet has also changed a lot, from greasy to light, from meat dishes to vegetarian dishes. So many people like to eat cold dishes or cold noodles in summer. It's really cool. The simplest thing is cold cucumber. The cucumber in the refrigerator is cool, so cold dishes in summer are essential. Do you know where the finishing touch of that cold dish is? That's Chili oil. Whether it's cold dishes or cold noodles, Chili oil is the soul. Delicious Chili oil will increase people's appetite and my happiness. I don't know about you?

when making Chili oil, don't pour hot oil directly, plus this step, Chili oil is red and fragrant!

You don't need to buy Chili oil outside. Many people will choose to make Chili oil by themselves, because it is very simple, but most people will encounter the same problem. What is it? It's just that the taste I made is not fragrant. Why is this? In fact, this is a common phenomenon, because I have no experience when I just made Chili oil, which leads to my own Chili oil being neither fragrant nor spicy.

When it comes to eating spicy food, people in Sichuan are the best at it, and their Chili oil is also very spicy. So, I specially asked a friend of mine from Sichuan to teach me how to make the most authentic Chili oil. When I got home, I tried it, and it was really different! I made four cans of Chili oil at once according to the method he taught me. It was really red, fragrant and spicy.

He said that when making Chili oil, you should pay attention to one thing, that is, you should not pour hot oil directly, and you need to add another step in the middle, so that the Chili oil made is delicious! So I'm going to teach you what I've learned next. I'm really a disseminator of food. Learn from me!

the first step is to select three kinds of chili powder or four kinds, and then slice ginger, garlic and onion. Then throw these ingredients into the pot together, add a proper amount of rapeseed oil, and stir-fry the aroma. When the onion, ginger and garlic change color, they can be fished out, then add green pepper, dried pepper, cinnamon and fragrant leaves, then stir-fry with high fire, and then smell the fragrance. Remove the materials and leave oil in the pot. At this time, there is only hot oil left in the pot. Turn on the fire to raise the temperature of the oil. Then, when the oil is a little smoky, take a spoon and pour it into the Chili powder. Stir well, then let the remaining oil dry for a while. When it is about eight minutes hot, pour the remaining oil into the Chili powder. Be sure to stir and pour it in. If you like, you can add some sesame seeds to make it taste better.

The chili oil made in this way is fragrant and red, and its fragrance can float far and wide. It is so happy to eat it with cold dishes or mixed noodles. I mentioned three kinds of Chili powder above, which are responsible for fragrance, spicy and red respectively, so remember! Rapeseed oil is very fragrant, so it is excellent to choose rapeseed oil when making Chili oil.