Chili oil is a seasoning that is prepared in a very elaborate way. Szechuan Cuisine Family colloquially speaking it should be chili pepper and various ingredients and spices fused together through the appropriate oil temperature. It is widely popular among the people of Sichuan and Chongqing in China.

Chili oil is a great food, its production method is quite elaborate, first of all, a new generation of millet chili, morning glory, two thorns three kinds of chili pepper in accordance with the proportion of hand-fired fried crisp made of coarse chili surface, into the white sesame seeds, star anise, allspice, mountain naiad, ginger, garlic, peppercorns, cumin mixed placed in the oil pot, and another to take a large pot, the canola oil is heated to 240 degrees or so, the next onion to go to the frying, one is to lower the temperature, and the second is to add fragrance in addition to the smell of the oil. The second is to increase the aroma in addition to the odor, when the oil temperature drops to about 120 degrees, poured into the pot with chili noodles in three times, while pouring into the side of the stir, so you can control the oil temperature and fire, you can refer to the dislike of the chaotic red oil recipes and production methods information. Treatment of oil most people are misled to use the high cost of green onions, cilantro, but also put the spices into the frying pan to fry the flavor, which is redundant practice.

Basic introduction Chinese name ： chili oil Foreign name ： capsicol Alias ： red oil Main raw materials ： chili peppers, edible oil Whether containing preservatives ： No Main nutrients ： Vitamin C, β-carotene, folic acid, capsaicin Main consumption effect ： increase meals, enhance physical strength, accelerate the metabolism Side effects ： easy to fire Storage method ： sealed preservation Pinyin : là jiāo yóu Overview,Classification,Production,Method 1,Method 2,Method 3,Method 4,Method 5,Method 6,Method 7,Nutrition,Serving guide,Main effects,Contraindications and side effects,Dietary culture, Overview Chili oil is a kind of seasoning, and the method of its production is very delicate. It is usually made by deep-frying chili peppers and various ingredients. It is popular among people in the southwest of China. The production method of chili oil is quite elaborate: after drying the onion and ginger skin, chili powder together with vegetable oil frying, onion, ginger skin, chili powder ratio is about 50: 1: 16. When the oil is hot, that is, put down the onion, ginger, oil temperature needs to be carefully controlled, do not make the oil hot, will be 1 tablespoon of pepper powder in a funnel, with a spoon to scoop up the warm oil rushed pepper powder. When all the oil is warm, put 1 tbsp of ground sesame seeds in a slotted spoon and pour the same amount of oil over the ground sesame seeds. Only the oil that has gone through these two steps is considered authentic chili oil. Classification According to the size of the chili particles, chili oil splash flavor is also different, chili particles should be uniform, and then sprinkle some pepper oil, put a few spoons of salt, delicious self-evident. chili oil production production method a preparation of dry chili pepper 100 grams (the best choice of the thicker kind), 10 grams of white sesame, 400 grams of cooking oil, 3 big material. Good chili powder, pepper, five-spice powder, sesame seeds, salt, mix and put into a container that is not afraid of hot. Preparation 1. Pour the chili powder and some white sesame seeds into a heat-resistant container, which should be large enough as 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 seasonings. 4. When the oil is slightly cooled, pour into the chili noodles in small portions, stir well, and use when cooled. The remaining red oil chili can be bottled and used. chili oil method two chili pepper and pepper ratio of 2:1 1 1. Put the pan hot (smoke) and pour in the oil (in fact, you can directly use the black oil that has repeatedly fried things, so that cost savings, not to splash the black oil can not be reused), put a spoonful of doubanjiang, stirring with a spoon non-stop, the oil itself is water, the left wing in the heating process will be boiled, when 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 spoons 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, cilantro root, onion slices, carrot slices, ginger, garlic, scallion knots into the oil (this on the one hand is to increase the aroma of the oil, and then it is to drive off the oil in the heating process of the scorched gas, but also to drive off 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. Finally, use a slotted spoon to filter out the debris, and then use gauze to filter the oil, then, a bright, red, spicy and flavorful red oil is refined. method three main material: dry chili, oil auxiliary materials: ginger, garlic, oil, salt practice: chili oil 1,chili wash clean, with boiling water soak soft to be used 2,ginger, garlic peeled, ginger patted 3,chili pepper in a blender, put ginger, garlic, the right amount of salt, add the right amount of water and stirred to be used 4,put a lot of oil in the pot, put the oil is hot, put chili pepper pot, medium heat and slowly fry chili pepper cooked through, the chili pepper, the chili pepper is very good. About half an hour, while stirring while frying, not easy to stain the pot, done, cooled and bottled. Method 4: Heat the oil in a small microwaveable bowl, uncovered, on high (700 watts) for 2 to 3 minutes. Remove the heated oil from the bowl with a heat insulating mat and immediately pour in the chili noodles, this is a little boiling oil, indicating that the oil temperature is more appropriate, and then put in the star anise, if the oil is not boiling, pour in the chili noodles and heat it for another 1 to 2 minutes, take out the heated chili oil, and then stir it 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, mix with a little cold oil, (container is not allowed to have water, chili powder should also be dry, if damp, people should stand 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. Put the oil in a bottle the next morning. Method 6 Seasoning 500g fresh chili, 20g fresh pepper, 500g vegetable oil. Production 1. Fresh chili peppers to the tip, with an iron stick string up, put on the charcoal fire until slightly wrinkled skin from *** pepper 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 rapeseed oil refining, poured into the chili pepper paste into it. Key 1.This is the folk method of making chili oil, widely used in the generation of Chongqing and Guizhou border, especially to eat new bean flowers, especially popular. Chili oil 2. Because fresh chili peppers have a large moisture content, the oil temperature should be a little higher. 3. This chili oil can be eaten with soy sauce, miso, scallions, fish sauce, and a little crispy soybeans and sprouts. 4. This chili pepper fried fresh spicy fragrance, long aftertaste. 5. Fresh chili can also be used meat grinder into a paste. Method 7 Seasonings 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 pepper, 10 kg of vegetable oil. Production 1. pot on the fire, under the vegetable oil, after boiling into the onion root, ginger, garlic cloves, cinnamon, star anise, fruits, comfrey, coriander fried aroma excellent, fish out all the material residue. 2. Put the chili noodles in a stainless steel bucket and set aside. 3. put the big red robe pepper into the pot, into the vegetable oil frying flavor and numbness, fish out the pepper, the oil will be poured into the bucket filled with chili noodles, stirring well to stand overnight that is complete. 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. fried red robe 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 hemp flavor are raised, the temperature is high easy to fry paste, oil bitter. 3. to the chili surface on the oil to be drenched while stirring, the oil drenched with a little water to stimulate, so that the stimulation of the chili oil, whether it is the color or taste are relatively good. Ordinary people the simplest way to put chili noodles into a container, until the oil burns tip hot, directly poured on, without adding any condiments. Nutritional Facts As early as 1900, chemist Wilbur Scoville invented a way to measure how much capsaicin is present, and the standard spiciness used is in Scoville units. Bell peppers contain no capsaicin, so the Scoville unit is zero; jalape?os have 5,000 Scoville units of capsaicin; and habanero peppers have 300,000 Scoville units of capsaicin. However, these peppers pale in comparison to the broken pepper, which has more than 1 million scoville units of capsaicin. Chili oil For most people, the spiciness of chili peppers is only perceived by the taste organs, but in fact, spiciness is also linked to nutrition. Chili peppers are rich in vitamin C, beta-carotene, folate, magnesium, and potassium; capsaicin in chili peppers also has anti-inflammatory and antioxidant properties that help reduce the risk of heart disease, certain tumors, and a number of other chronic illnesses that occur with age; and meals with chili peppers have been found to increase the body's energy expenditure and aid in weight loss in several human pilot studies; A 2011 article published in the British Journal of Nutrition also noted that regular consumption of chili peppers can be effective in slowing the development of atherosclerosis and the oxidation of lipoproteins in the blood. In addition, people used to think that eating chili peppers on a regular basis could *** stomach, or even cause stomach ulcers. But the fact is just the opposite. Capsaicin not only does not cause an increase in gastric acid secretion, but instead inhibits the secretion of gastric acid, *** alkaline mucus secretion, which helps to prevent and treat gastric ulcers When you eat chili peppers, you'll feel hot and will naturally want to drink water or eat some staple food to wash down the spicy flavor. In fact, this won't be very effective. In fact, capsaicin binds tightly to nerve receptors on the taste organs, and because capsaicin is non-water soluble, it can only bind to fats, oils and alcohol. It's easy to explain why beer washes out spicy flavors more easily than water. But the best food to mitigate spicy flavors is milk, especially skim milk. While it was previously thought that the lipids in milk would bind better with capsaicin, casein, other spicy foods, are also beneficial. In addition to cayenne pepper, pepper, ginger, garlic, and mustard are all spicy foods, but their potent components are different from cayenne pepper. Ginger in the spicy substance curcumin can promote blood circulation, so that the color of the face, as well as enhance the role of appetite; garlic in the pungent substance allicin, with lower blood pressure, blood lipids, lowering blood sugar and anticancer multiple effects; and we often eat onions, its pungent volatile substances in the diallyldisulfide, with the efficacy of disinfection and sterilization of the above foods and chili peppers to eat, can be from the " chili oil chili pepper leaf iron, amino acids, crude protein, calcium are higher than dried chili pepper content, especially iron, calcium difference is greater, is the development of iron, calcium health food is a good raw material, chili pepper leaf vitamin C and phosphorus content is lower than dried chili pepper, chili pepper development chili pepper Vc tablets dried chili pepper has broad prospects for development. Has broad prospects for development. Eating guide Oil splash chili can be adjusted to eat noodles, can also be sandwiched into the bun to eat, spicy refreshing, spicy addictive. Main effects 1. Eating chili peppers can increase the amount of meals, enhance physical strength, and improve the fear of cold, frostbite, vascular headache and other symptoms; 2. Chili peppers contain a substance that can accelerate metabolism, promote hormone secretion, and health care for the skin; chili oil 3. Rich in vitamin C, which can control heart disease and coronary arteriosclerosis, and reduce cholesterol; 4. Containing a greater number of Antioxidant substances, can prevent cancer and other chronic diseases; 5. can make the respiratory tract open, used to treat coughs, colds; 6. chili pepper can also inhibit gastrointestinal parasites. Contraindications and Side Effects Capsicum can be consumed by the general public. Cayenne pepper is a hot product, suffering from fire and heat disease or yin deficiency, hypertension, tuberculosis, eye disease, esophagitis, gastroenteritis, gastric ulcers and hemorrhoids and other patients should eat with caution. Applicable amount, 100 grams of fresh chili pepper each time, eat too much but affect human health, because too much capsaicin will be intense *** gastric mucosa, causing stomach pain, diarrhea and make *** burning pain, induced gastrointestinal diseases, prompting hemorrhoids bleeding. Therefore, all suffer from esophagitis, gastric ulcer and hemorrhoids and other diseases should eat less or forbidden to eat chili. Chili oil Food Culture Because Xi'an is located in the northwest, adjacent to the Loess Plateau, facing the loess, back to the sky. Food is lacking, and chili peppers can enhance the flavor, plus the salt in it, which can improve one's inorganic salt storage and more strength to work.