Making
1. Pour the chili powder and some white sesame seeds into a heat-resistant container, which should be large enough because the chili powder will boil when heated.
2. Pour some oil into a wok and add a few dashi when the oil is cool.
3. When the oil is 90% hot (smoking), turn off the heat and fish out the dashi.
Chili Oil
Chili Oil
4. When the oil is slightly cooled, pour it into the chili noodles in small portions, stirring well, and then use it when cooled. The remaining red oil chili can be bottled and used.
Method two
The ratio of chili pepper to pepper is 2:1
1. Heat the pan (smoking) and pour in the oil (in fact, you can directly use the black oil that has repeatedly fried things, so as to save costs and not splash the black oil that can't be reused), put in a spoonful of doubanjiang, stirring constantly with the spoon, the oil itself has moisture, the left flank in the process of heating will be boiled when the boiling is not very strong, put in star anise, cinnamon, sesame leaves, continue to stir for a few moments;
2. When the boiling is not very strong, put two spoons of water, and then pour the chili noodles continue to stir, at the same time to beat the fire small, medium fire can be. When the particles of chili noodles a little hard, and then the pepper, celery, cilantro root, onion slices, carrot slices, ginger, garlic, small onion knots into the oil (this is done on the one hand to increase the fragrance of the oil, and then is to dispel the oil in the heating process of the scorched gas, but also to dispel the fishy smell in the black oil).
3. Keep the heat on medium, stirring constantly, when the oil inside the other things are no longer water, become dry, you can cease fire (this process takes about 30 to 45 minutes), continue to stir, until the oil no longer boiling, cool down, put aside for about half an hour.
4. Finally, use a slotted spoon to strain out the debris, and then use gauze to strain the oil, then a bright, red, spicy and flavorful red oil is refined.
Method three
Chili oil
Chili oil
Main ingredient: dried chili peppers, oilAccessories: ginger, garlic, oil, saltPractice:
1.chili peppers cleaned, soaked in boiling water soften to be used
2.ginger, garlic peeled, ginger patted
3.chili peppers in a blender, put the ginger, garlic, the right amount of salt, with the right amount of water stirred to be used
4 pot to put a lot of oil, the oil is hot, put the chili pot, medium heat slowly frying chili cooked through, about half an hour, while stirring while frying, not easy to stain the pot, done, cooled and bottled can be.
Method 4
Take a small microwave-safe bowl, pour in the oil, and heat in the microwave on high (700 watts) for 2 to 3 minutes without a lid. Remove the heated oil from the bowl with a heatproof pad and pour in the chili noodles immediately. This is a slight boiling of the oil surface, indicating that the oil temperature is more suitable, then add the star anise. If the oil does not boil, pour in the chili noodles and heat for another 1 to 2 minutes, remove the heated chili oil and stir slightly before serving.
Method 5
Fine red chili powder 50 grams, a little spice (anise a, a few leaves, ginger,) 20 grams of green onion, 1000 grams of oil, chili powder into the container, with a little cold oil mix, (containers are not allowed to have water, chili powder should also be dry, if the moisture, the person should be stood next to the side of the watch, to prevent the oil from spilling out.) Frying pan put oil, put spices, chopped onion with small and medium heat until the chopped onion burnt black, fishing residue, pour the oil into the container with chili powder, stir well. The oil is put into a bottle the next morning.
Method 6
Seasoning
500 grams of fresh chili peppers, 20 grams of fresh peppercorns, 500 grams of vegetable oil.
Making 1. Fresh chili peppers, remove the tip, string up with an iron stick, put on the charcoal fire until slightly wrinkled skin when the fire chili oil, pull out the iron stick, put into the bowl, plus fresh pepper pounded into a paste.
2. Net pot on the fire, under the vegetable oil refined, poured into the chili pepper paste into.
Chili oil
Chili oil
Key 1. This is the folk method of making chili oil, which is widely used in the generation of Chongqing and Guizhou border, especially for eating new bean flowers, which is especially popular.
2. Because fresh chili peppers have a large moisture content, the oil temperature should be slightly higher.
3. This chili oil can be eaten with soy sauce, monosodium glutamate (MSG), green onions, fish sauce, and a little crispy soybeans and sprouts.
4. This chili pepper fried fresh spicy fragrance, long aftertaste.
5. Fresh chili peppers can also be used in a meat grinder into a paste.
Method 7
Seasoning 1500 grams of chili noodles, 1 kg of green onions, 250 grams of coriander root, 100 grams of comfrey, 50 grams of cinnamon, 40 grams of star anise, 30 grams of grasshopper (patted), 750 grams of ginger, 750 grams of garlic cloves (patted), 1 kg of large red robe peppercorns, 10 kg of vegetable oil.
Making 1. pot on the fire, under the vegetable oil, after boiling under the onion root, ginger, garlic cloves, cinnamon, anise, grass nuts, comfrey, coriander fried aroma excellent, fish out all the dregs.
2. Chili noodles in a stainless steel bucket spare.
3. Put the big red robe pepper into the pot, into the vegetable oil frying flavor and numbness, fishing out the pepper, the oil will be poured into the bucket filled with chili noodles, stirring well to stand overnight that is completed.
Key
1. When frying spices, you should turn off the heat after boiling the oil before frying to prevent the oil from splashing out and burning.
2. Frying Dahongpao pepper when the oil temperature should not be too high, it is best to use a small fire more fire leaning for a while, the numbness are raised, the temperature is high easy to fry paste, oil bitter.
3. To the chili pepper surface on the oil should be drenched while stirring, the oil drenched with a little water agitation, so that the agitation of the chili pepper oil, whether it is the color or taste are better.