In fact, the purpose of our putting chili oil (red oil) is to achieve spicy, red and fragrant.
There are several ways to make red oil, the simplest is to heat the oil, pour it directly into the chili noodles, soak it until the oil cools and then filter it out as red oil.
Another complex method is to use spices and raw materials with aromatic qualities to boil, so that the red oil is not only red, spicy, but also to increase the flavor of the dishes, the role of aroma.
Now a simple introduction to the practice of this red oil:
1, the pot is hot (smoke) and pour into the oil (in fact, you can directly use the repeated frying of things in black oil, so that cost savings, not to splash out the black oil can not be reused), put a spoonful of bean paste, stirring with a spoon non-stop, the oil itself is water, the left wing of the heating process will be boiled, when the boiling is not very strong! When the boiling is not very strong, put into the star anise, cinnamon, sesame leaves, continue to stir for a few moments;
2, when the boiling is not very strong, put two tablespoons of water, in the chili pepper noodles poured in and continue to stir, and at the same time the fire hit the small, medium fire can be. When the particles of chili noodles a little hard, and then the pepper, celery, parsley root, onion slices, carrot slices, stiff slices, garlic, small onion knots into the oil (this is on the one hand to increase the fragrance of the oil, and then it 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, maintain medium heat, 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 is no longer boiling, cooled down, set aside for about half an hour.
4, and finally with a slotted spoon to filter out the debris, and then use gauze to filter the oil, then, a bright, spicy and flavorful red oil is refined.
Additionally if you want to make spicy oil, huh, it is recommended that the ratio of chili peppers and peppercorns is 2:1.
Homemade peppercorn chili oil
Take a pot, might as well be bigger, to have a lid. Put the vegetable oil, while heating the dried red chili pepper a lot, break open and 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 and cover the pan 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" buddy 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.
Chili oil - cold necessary
Put 300ml of vegetable oil in the pot and heat it until it smokes, pour it into a clean, empty bowl
When the temperature of the oil drops a little bit (throw a piece of shredded ginger and not immediately burnt), add a little shredded ginger, a dozen peppercorns, chili powder (or chili pepper crumbs), and add and stir!
Let it cool down and use it, put it in a bottle with a lid and store it for a month or two without refrigeration
Add two spoons to the salad, it's very tasty
Try Daijia oil chili pepper!
This is something I learned from a friend of mine who is a Dai. I remember the first time he gave me a big bottle, a week later I coughed for more than a month to ease the strength, because I a Tuesday a dozen meals are boiling water to soak up the rice on the chili what vegetables have not eaten. When I got to North America, I was able to eat without fear. But please pay attention to moderation, the body is important!
Materials:
Chili pepper, pepper powder a little, garlic half diced (you can also put more, fragrant!), salt and chicken powder moderately. , salt and chicken powder moderate
Practice 1:
Put the chili noodles, garlic and salt together in cold oil and stir, open medium heat, wait until the oil rolls for a minute (smells no raw taste on the line), add pepper and chicken powder, off the fire, leave it to cool can be.
Practice 2:
First, heat the oil to 80% of the garlic and salt fried incense, change to low heat into the chili pepper slowly stirring until no raw taste, put pepper and chicken powder off the heat. This approach is characterized by: garlic (you can cut a little larger, put a little more) to eat and fragrant and crispy, I usually use this method.
Note:
1> the ratio of chili pepper and oil 1 (chili pepper): 3 (oil), the amount of oil as much as personal preference
2> in the flame after the chili pepper oil, will still continue to roll for a period of time, so please put in a safe place to avoid the outside of the incident of scalding, especially away from the small children!
Oil chili practice
Preparation: good chili powder, pepper, five-spice powder, sesame seeds, salt, mixed into a container not afraid of hot. Definitely the most chili powder, the other is the ingredients, discretion, how to discretion, can only rely on their own feel, five spice portion of the peppercorns, but I like more peppercorns.
Making: boil a pot of hot oil (oil to smoke), turn off the heat, and let it stand for 1-3 minutes (cooling, the key). After the hot oil slowly poured into the matching chili powder, pouring while using chopsticks to stir the chili powder (key, the container under the pad rag, can prevent the container with the movement), make sure that uniform. The oil should be more, not less, and the chili powder should be completely submerged when finished.
Chili series of food processing methods
1, chili sauce: choose mature fresh, red pepper as raw materials, cut off the tip of the handle, poured into the water, with a bamboo pole, constantly stirring, wash away the adherence of the mud yarn and other filth, picked up and loaded with roe draining, poured into the electric chopper chopping machine, plus salt pickling. Fresh red pepper per 100kg plus salt 10-15kg, alum 0.1kg mix, loaded into the pickle altar, about 10d can be eaten. In addition, inside the pepper can also add pepper, five-spice powder, sesame oil, ginger ding monosodium glutamate, bean drums, etc., its flavor is more unique.
2, chili oil: choose chili fruit bright red pepper as raw materials, remove the tip and seeds, wash and drain, according to the ratio of dried chili peppers and vegetable oil 1:10 to take the oil into the pot, heating, to be oil smoke when the pot will be evacuated from the fire, about cool 3min or so, the drained dried chili peppers poured into the pot, using chopsticks to turn, so that it is heated evenly. When the oil cools, fish out the chili peppers, and the remaining oil is chili oil.
3, sauce green chili: choose no insect injuries, no rotting green chili wash, cool dry surface water into the tank, a layer of chili layer of salt, and finally with a heavy weight pressure chili (100kg of fresh chili salt 16kg), pickling 3d, salt brine drained out, boiled and then stalled cold, and then together with the chili pepper into an altar closed, and put in the shade for about 5-10d can be eaten.
4, oil red pepper: (1) method: wash the chili pepper, remove insect injuries, rot, sugar into the soy sauce; chili pepper into the tank, a layer of chili pepper layer of salt, and then soy sauce from the top of the rain, chili pepper above the weight of the pressure, 2-3d, soy sauce brine leaching out, boiled and cooled, together with chili peppers loaded into the altar, 5d can be consumed. (2) raw materials ratio: 100kg of red chili pepper, salt 10kg, 10kg of top grade sauce, sugar 2kg.
Chili sauce
Fresh red chili pepper washed, removed the stalks, dry the water, plus chili amount of one-third of the garlic, together with broken, add the right amount of salt and white wine (to be used more than 50 degrees, made out of the chili sauce will be very fragrant), packed in clean bottles or cans, on the surface of a layer of wine, sealed for ten years. top and pour a layer of wine, sealed for about ten days can be.
When eating, pay attention to use a clean spoon to scoop out, do not dip in oil, otherwise it will be moldy.
Or pour oil in a pot, cook the chili sauce and then put it in a bottle, and take it as you eat.
How to make bad chili
Bad chili is very popular in Guizhou, and making jars of bad chili is an important program in every family in the fall, from purchasing good red chili, garlic, buying bags of salt, to preparing the necessary utensils such as special chopping knives as big as spatulas and a large wooden pot, busy with the joy of unspeakable.
Small-scale production with ordinary kitchen knives and chopping boards can be, of course, will be chopped chili some effort. Raw materials in the red pepper can be used in a variety of varieties, large bell peppers or small common pepper can be, of course, different degrees of spiciness by personal preference, should be deseeded. Garlic should also be chopped, but do not have to be too crushed, mainly for the sake of mixing evenly and easily into the flavor. Peeling garlic is a hard work, you have to have great patience and the spirit of not counting fame and fortune. Chopped chili and garlic grains mixed well, then add salt, add gradually, while stirring, taste the salt flavor appropriate before stopping. Then pour into the domestic white wine, one can add flavor, two can make the chili and garlic eat very crisp. Another can add things such as a small amount of pepper and sugar are discretionary, mainly to add different flavors.
The final process is to store in containers that are airtight, pickle glass jars with lids are a good choice. Be careful to avoid getting oil on everything in this process, or at least wash and dry it with detergent before making it. Scoop it out one at a time with a special spoon and close the lid.
The finished bad chili is actually ready to eat right away, but the flavors haven't soaked in yet, and the garlic is still pungent enough that you have to wait three to five days for it to taste good. The chili will gradually become sour, appetizing and tasty, can be eaten directly as a small dish, but also can make a special spicy sauce used to stir fry lettuce and other vegetables, and fried konjac tofu, or to make fried rice, tender yellow eggs, bright red diced chili peppers, clean white rice, very delicious.
Re-write: homemade chili oil
Garlic a pound 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 - what a great word
This is my original method. Take a small bowl and put a few tablespoons of oil in it. Take the bottom of a bowl and heat it 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) then 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 - my experience
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, I found that, in order to make chili oil More fragrant and spicy, whether you use chili noodles or crushed chili, it is best to fry the chili pepper (noodles) slightly in a hot dry pan first (don't overdo the fire, to prevent frying), and then put it in a container. Another on the fire burning chili oil ......
Kitchen experience
Chili oil
Chili oil practice
Chili oil practice: because I like to eat spicy, so for the practice of chili oil for their own practice to carry out some attempts.
Previously, the practice is to put chili powder in a small bowl, add a little salt, pepper, monosodium glutamate, and then the pot of oil, burn eighty percent of the open, and then poured into the bowl filled with chili powder,
Chili oil is ready, this method of chili oil, the fire is not good to master, if the oil is not too hot, chili oil, chili oil will be the taste of raw oil and chili pepper is not crisp. The oil is too hot, the pepper will be black.
Then I used the method is to buy the whole of the small chili, and then use scissors to cut into julienne, put oil in the pot, add salt, low heat, put the chili pepper wire into the pot, to keep stirring with chopsticks, to see the chili pepper wire
started to brown some yellow (golden color) when, off the fire. When it cools down, pour it into a bowl. The ratio of oil to chili pepper is about 7:1. This method of making chili oil, chili pepper crispy, and
Not very spicy, put on a few days are very crispy.
The practice of chili sauce: raw materials for chili powder, green onion partner bean paste. Put oil in the pot, when the oil is slightly hot, add chili powder, then add the bean paste, stir with a spoon. When you see the oil has turned red
Turn off the heat. When it cools down, you can bottle it. The taste is similar to that of the Laodai Spicy Sauce sold in supermarkets.
I don't know if I've made myself clear. The first thing you need to do is to try it out.
u悌pⅢpⅢjtに?a "g摹ltに?o?70357035702011-7-22 PM 03:52:04