Put a proper amount of white sesame seeds on the pepper.

After the oil is burned, let it dry for a while (the oil temperature should not be too high, too high is not fragrant, too low is spicy)

Stir in pepper in time.

First of all, the raw materials are dried Chili noodles with the ratio of 1 4, Chili 1 and oil 4. Be sure to pour the oil on the Chili noodles. Put the pepper noodles into a bowl, pour the oil into the pot, and when the oil temperature is enough to mix the pepper noodles, pour a little on the pepper noodles, then heat the oil to 60% to 70% heat, mix the pepper noodles without pouring a little, then heat the rest to 80% to 90% heat, and then pour all the pepper noodles. At this time, the pungent smell came to the nose.

Second, there is no Chili noodles at home, so we have to use the whole Chili. Soak peppers in hot water for half an hour, pour off the water, chop peppers with a knife at the same ratio of 1 4, put the chopped peppers in cold oil in a cold pot, turn off the fire and simmer. When the oil temperature rises slowly, the pepper turns black. The effect is the same as above.

Homemade Chili oil

Take a pot for example, it is better to be bigger and have a lid. Add vegetable oil, heat, add a lot of dried red pepper, break and put in. When the oil is hot and the pepper is slightly pasty, sprinkle a lot of chopped pepper and a handful of pepper (Sichuan Hanyuan is the best) and quickly remove the pot from the fire. Take the pot cover in your right hand and a small bowl of cold water of about 50 ml in your left hand. Pour the water into the oil pan and close the lid. There will be a violent reaction at this time. Let the pan cool, bottle and seal.

Another method of Chili red oil

Generally, fried Chili oil is not red. This method can fry red oil.

The method is exactly the same as "Chili oil", except that water, oil and a lot of peppers are put into the pot first, and the peppers are not put, and the lid is covered and simmered without opening the lid. When the squeak sounds, open the lid in a quiet place and the pepper will be fried to crisp.

Adding water can leach the red pigment of pepper, reduce the oil temperature and make the pepper oil taste strong.

Homemade chili oil (6)

Peel the garlic and beat it until it is 60% rotten, but don't beat it into a paste. Deep-fried, oily.

(I use 1L corn oil every time. Olive oil is the best, but the cost is higher. ) Add dried shrimps,

And scallops (scallops not whole). Small fire! Dry the peppers in the oven, crush them, add them, and turn off the heat.

Add salt and onion. Cover it and let it cool naturally.

Making Chili Oil in Microwave Oven (7)

Put a few spoonfuls of oil in a small bowl. Take the bottom of the bowl as an example and heat it in the microwave oven for 2-3 minutes. Take it out and add Chili noodles. At this time, if the oil boils (don't be afraid, no foam will overflow), it will be appropriate. If it does not boil, heat 1 2 minutes.

Advantages: it is cooked and eaten now, and the Chili oil is particularly fragrant; Do not use the pot, save oil and wash the pot; Don't worry about Chili fry.

Make Chili oil more spicy (8)

I also eat spicy food. I often roll my eyes because I eat spicy food, and my appetite hurts, but I still have no memory. Whenever I am addicted to spicy food, I study hard and explore spicy food.

Later, from the process of cook the meat, I found that in order to make Chili oil more fragrant and spicy, whether using Chili noodles or chopping Chili, it is best to fry Chili (noodles) in a hot dry pot first (don't fry it too hard to prevent paste) and then put it in a container. Burn spicy oil on the fire ... practice according to the following recipe.

Kitchen experience

I love spicy food, and my cooking is very simple. In order not to pollute the environment, I often eat stews and cold dishes, and cooked peppers are the key. The way I make oil pepper is: choose very fine Chili noodles, a bit like kimchi, and put sesame seeds in the container. After the vegetable oil is hot, spoon it into the container, stir it, just submerge the pepper, then cool the remaining oil in the pot and pour it into the container together. This way, the pepper will not burn and the color will look good. Often eat cold celery, (boiling water can remove the raw flavor. Personally, I think it is the simplest and best way to eat celery, so I must add some vinegar. Cold cucumber, bean sprouts vermicelli, shredded potato and bean jelly are mixed together. And mixed meat dishes, such as shredded belly, chicken and elbow meat, must add a little chopped hair of ginger, garlic and pepper, add shredded onion and drizzle with Chili oil!

Chili oil-a must for cold salad (9)

Put 300ml vegetable oil in the pot and heat it until it smokes. Pour it into a clean and waterless empty bowl.

When the oil temperature drops slightly (just throw in a shredded ginger, don't fry it immediately), add a little shredded ginger, a dozen peppers and Chili powder (or chopped peppers) and stir while adding.

It can be used after cooling, and can be stored in a covered bottle for one or two months without refrigeration.

Add two spoonfuls to the cold salad, which is delicious.