Chili pepper on top of the appropriate amount of white sesame seeds
Burning a good oil and then cooled for a while (the oil temperature can not be too high, too high is not fragrant, too low is spicy)
Splashed into the chili pepper in time to stir
The first kind of raw materials are dried chili pepper, to 1 to 4 ratio, chili pepper 1, oil 4, must pour oil on the chili pepper, the oil is not too high. Chili 1, oil 4, be sure to pour the oil to the chili noodles. Put the chili noodles in a bowl, the pot pouring oil, oil temperature when the first pour a little on the chili noodles, the amount of chili noodles in enough to mix evenly can, and then the oil burned to 6, 7 into the heat, to the chili noodles do not pour a little bit of mixing, the rest of the burned to 8, 9 into the heat, and then poured it all in the chili noodles, which is the spicy aroma comes to the nose.
The second, there is no chili pepper at home had to use the whole practice of chili. Use hot water to soak the chili pepper for half an hour, pour away the water, with a knife to chop the chili pepper, the same 1 to 4, cold pot of cold oil into the chopped chili pepper, very small fire, and so the temperature of the oil slowly rise, chili peppers discoloration to the slightly black off the fire. The effect is the same as above.
Homemade pepper chili oil
Take a pot, may wish to be larger, to have a lid. Put the vegetable oil, while heating the dried red chili pepper a lot, break open, put in. Until the oil is hot, chili pepper slightly paste, sprinkle in a large number of crushed chili peppers, a handful of peppercorns (Sichuan Hanyuan best), quickly remove the pot from the fire. Hold the lid of the pot with your right hand and a small bowl of cool water about 50ML with your left hand. Pour the water into the frying pan, cover the lid tightly. A violent reaction will occur at this point. Allow the pan to cool and bottle and seal.
Chili red oil and another method
General fried chili oil are not red, this method can be fried red oil
Methods and "chili oil" dude is the same, just the first water and oil and a lot of chili peppers together in the pot, do not put peppercorns, cover the slow fire simmering, do not uncovered, to be squeaky la la rang, in the silent place open! The lid of the pot, the chili pepper fried crisp can be.
Add water to leach out the red pigment of chili peppers, reduce the oil temperature, so that the chili oil taste thick.
Homemade chili oil (6)
A pound of garlic peeled and beaten into six rotten, but do not beat into a paste. Put it in the oil and fry it, lots of oil.
(I use 1L of corn oil every time, olive oil is best, but the cost is higher.) Add the dried shrimp,
and the dried scallops (not the whole scallops). Reduce the heat! Crisp the bell peppers in the oven, then crush and add, remove from heat.
Add salt and white onion. Cover and let cool naturally.
Microwave chili oil (7)
. Use a small bowl, put a few spoons of oil. For example, heat the bottom of a bowl in the microwave for 2-3 minutes. Take it out and add the chili noodles. If the oil boils (don't worry, it bubbles a little, it won't splash) it's ready, if it doesn't boil, heat it for another 1 or 2 minutes.
Advantages: eat now, the chili oil is very fragrant; no need to use a pot, save the waste of oil and wash the pot; do not worry about the chili frying.
Make chili oil more spicy (8)
I also eat spicy life-threatening, often due to spicy, stomach pain I rolled my eyes, but still do not remember, whenever the addiction to spicy, I studied hard, digging spicy,
Later from the process of boiled meat, found that in order to make the chili oil more flavorful and more spicy, regardless of whether the chili pepper noodles or crushed chili peppers, it is best to be in the first in the hot dry pot, the chili pepper (noodles) slightly fried first, the chili pepper (noodles), the chili pepper (noodles), the chili pepper (noodles), the chili pepper (noodles), the first slightly fried. chili pepper (noodles) first slightly fried (the fire is not too big, to prevent frying paste), and then put in a container. Separately on the fire burning chili oil ...... according to this recipe drill below.
Kitchen experience
I am addicted to spicy, cooking for simple, in order not to pollute the environment, often eat stewed and coleslaw, cooked oil chili is the key. My cooked oil chili practice is: choose a very fine chili pepper noodles, a little like the kind of Korean kimchi, you can add sesame seeds into the container. The vegetable oil after burning hot with a spoon into the container, to be stirred at the same time, just to submerge the chili to the degree, and then the remaining oil in the pot to cool, and then poured into the container, this practice chili will not be paste, the color is also good to see. often eat cold celery, (a blanch in boiling water to remove the raw taste can be, I think it is the celery is the most simple, the most delicious practice, be sure to add a little vinegar) cold cucumber, fans bean sprouts cold, cold potatoes, cold, cold noodles. And mix meat dishes, such as tripe, chicken, elbow meat, must add a little by ginger, garlic, pepper grain chopped velvet, plus shredded green onions, dripping chili oil!
Chili oil - cold necessary (9)
Put 300ml vegetable oil in the pot and heat until smoking, pour into a clean empty bowl without water
When the oil temperature drops a little bit (thrown into a shredded ginger does not immediately fry can be), add a little shredded ginger, more than a dozen peppercorns, chili powder (or chili pepper), and then add a little bit of chili oil to the oil. Stir while adding
Return to cool and use, put in a covered bottle without refrigeration can also be stored for a month or two
Salad when adding two spoons, very tasty