Chili oil is a life of condiments, but a lot of people frying is not easy to paste, is not strong enough flavor, how to do it is not as good as in the restaurant, the restaurant fried chili oil in the end with what know-how it? Today, I will explain to you, in fact, is not complicated, and even some simple, focus on the oil, as well as oil temperature.

Chili oil

1. In order to facilitate the operation, today we will share a simple home version, you need to use two kinds of chili pepper noodles, a kind of particles are thicker is the lantern pepper noodle, the spiciness of the general taste, the aroma of the pure, very suitable for the chili oil to increase the aroma.

2. There is also a finer particle is bullet chili noodles, the color is more red, spiciness is stronger, mainly used to increase the redness and spiciness of chili oil.

3.After the introduction of chili noodles, the focus is on the oil, chili oil with the usual vegetable oil can not, the best is onion oil. Onion pat loose, cut into rings, celery cut off; onion cut into blocks; cilantro cut into segments, cilantro root must be kept; ginger pat loose, cut into slices, press onion oil is generally not necessary to bring its own flavor onion, celery, cilantro and other such ingredients, cilantro should be placed on the side of the standby separately.

4. Just ready to pour the chili noodles together in a large pot, pour in some high white wine, add a spoonful of salt and stir well, white wine can fully stimulate the flavor and spiciness of the chili pepper, and then drizzle a little bit of water and mix, so that the late radical oil chili pepper noodles are not easy to paste.

5. pot of oil, the oil temperature of fifty percent hot when poured into the onion and ginger, celery, into the leaves, star anise, cloves, Angelica, peppercorns open in a small fire slowly frying, often stirring to make the pot of raw materials evenly heated, the spices in the water fried out.

6. spices slightly yellow after pouring into the cilantro section together with the frying, fully extracted inside the onion oil, has been the spices fried to dry incense golden, turn to a small fire and then dipped in the frying for a while, so that the flavor is integrated into the oil inside, and then salvage the slag in the pot.

7. Continue to heat the onion oil, the oil temperature rises to 60% hot when the onion oil a spoonful of spoonfuls poured on the top of the chili noodles, each pouring a spoonful of to be stirred evenly, a piece of all poured into the chili noodles are easy to paste.

8. chili all moistened after sprinkling white sesame seeds, the remaining hot oil poured all over the white sesame seeds to stimulate the flavor can be done, good chili oil on the side of the side to stand overnight before eating, spicy flavor is more intense.

Well, this red and fragrant chili oil is ready, New Year's cold dishes, stew are indispensable, hurry up to prepare on it.