To make Chili oil, don't 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 ways to cool myself down. Great changes have taken place in the diet, 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. Cucumber in the refrigerator is cold, and cold dishes are essential in summer. Do you know where the finishing touch of that cold dish is? That's Chili oil Chili oil is the soul whether it is cold or cold. Delicious Chili oil will increase people's appetite and my happiness. I don't know you?

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

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

When it comes to spicy food, Sichuanese should be the best, and their Chili oil is also very spicy. Therefore, I specially invited a friend from Sichuan to teach me how to make the most authentic Chili oil. I tried it when I got home, and it was really different! I made four cans of Chili oil at a time according to the method he taught me. It's really red, fragrant and spicy.

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

Step 1: Select three or four kinds of Chili powder, 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 fragrance. When the onion, ginger and garlic change color, they can be taken out, then add green pepper, dried pepper, cinnamon and fragrant leaves, then stir-fry over high fire and smell the fragrance. Take out the material and leave the oil in the pot. At this time, there is only hot oil left in the pot. Turn on the fire to raise the oil temperature. Then when the oil is a little smoky, take a spoon and pour in Chili powder. Stir well, then let the remaining oil dry for a while. When it's about eight o'clock hot, pour the remaining oil into the Chili powder. Be sure to stir and pour it in. You can add sesame seeds if you like, which tastes better.

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