When it comes to dried chili peppers, it is one of the most common ingredients that are usually used as a cooking ingredient to add flavor. So how to make chili oil from dried chili peppers?

How to make chili oil from dried chili peppers

1, dried chili peppers cleaned and dried naturally, beaten into chili pepper with a cooking machine, peanut oil into the pot, low oil temperature into the strawberry, cinnamon, anise, allspice, peppercorns, ginger, and fry the aroma.

2, to be fragrant leaves, ginger discoloration, the spices out, continue to heat until the oil began to slightly smoke, at this time the oil temperature is about eighty-nine percent hot, turn off the fire.

3, take a heat-resistant container, put white sesame seeds and one-third of the chili pepper and mix well, pour one-third of the amount of hot oil in the chili pepper on the surface, chili pepper and white sesame seeds because of the hot oil into the pouring will be tumbling bubbling, and can smell very fragrant chili pepper aroma, this is a fried incense.

4, wait half a minute, and then put one-third of the chili pepper into a heat-resistant container, pour hot oil again, this time the oil temperature has dropped to 5, 6 hot, chili oil will be a little bit of bubbling, but not like the first time that rolled over, was fried black, this is the second frying spicy.

5, the last third of the amount of chili pepper into a heat-resistant container, pouring hot oil, the oil temperature has basically dropped to 2, 3 into the heat, chili oil will not roll bubbling, this is the three fried red. When the chili oil to cool can be bottled, save a week after eating better flavor.

Dried chili how to fry and crispy

1, chili pepper pre-treatment: 20 grams of chili, pick up impurities in the chili, remove the stalks, put the chili pepper in hot water to soak for a while, the time is generally 2 minutes, the water temperature is generally about 70 degrees, and then cut the chili pepper section.

2, take 100ml of soybean oil, before frying chili peppers first chopped onion, ginger and garlic into the hot oil to fry, why hot oil? Only hot oil can fry the flavor of onion, ginger and garlic, such as onion, ginger and garlic fried deep yellow, and then poured into the hot chili has been dealt with.

3, in the chili just poured into the pot can be a big fire, this time there will be a lot of water vapor out of the steam, until there is very little steam out of the chili has been almost fried.

4, with this method of frying the chili and crisp and fragrant.

How to save dried chili pepper

1, into a plastic bag, chili pepper after drying, or from the supermarket to buy back the end of the chili pepper, chili powder, should be put into a plastic bag in a timely manner, do not openly placed, and placed in a clean and tidy place, the cupboard should be organized and cleaned often. The bag should be closed.

2, into the tin cans, or glass jars, special seasoning bottles, really can not find these words, you can also use to eat the powdered milk cans. Put chili or other beans, or seasonings, into it, so that the preservation time will be longer.

3, the place where the chili should be kept dry. So as not to get damp and spoiled. If it's a cabinet, check around the cabinet for any damp spots, or leaky pipes or something.

4, put some garlic and other flavorful things inside the chili, or beans. So that the chance of bugs will be less. In fact, chili peppers don't have much chance of getting worms, but other beans are very prone to bugs.