If you can't find rapeseed oil, you can use salad oil as a substitute, which is a little less colorful and flavorful, but it's still usable. As for olive oil, forget it, it is a good oil, but used to fry chili oil is really not suitable.
Two, oil and chili mixing should be divided into three times to add a color, two aroma, three flavors, a pour in can not be out of the effect of this later steps we said in detail.
Tips for frying chili oil
Want to fry a bright red, fragrant chili oil, or need some tips. Take a look below!
1, chili seeds: take the year's dry red chili, powdered and granular can be, chili oil with chili seeds is more fragrant than without seeds, chili oil without chili seeds is more reddish in color than with seeds.
2, oil: oil is best used vegetable oil, other oil can not stimulate the flavor.
3, oil temperature: pour hot oil into the chili noodles, but pay attention to the oil temperature, too high chili will burn, too low will reduce the flavor of chili.
4, stirring: after pouring the oil and stirring the chili oil to not bubbling, pour a few drops of vinegar, immediately stirring the chili oil, chili oil can be seen once again boiling bubbles, the aroma of the rise. After stirring the aroma of chili oil color bright red and bright, smell the aroma of rich, and slightly with a bit of sour taste mellow.
5, embellishment: after stirring the aroma and then wait for the chili oil does not bubble, add a small amount of sugar in the chili oil, mix well. After touching up the chili oil color aspect will appear reddish thick some.
Super fragrant chili oil practice
Materials: 50 grams of chili noodles, 8 grams of white sesame seeds, 150 grams of canola oil, 5 grams of peppercorns
Practice:
1. Canola oil is poured into a pot, and heated to an oil temperature of about 220 degrees.
(If you are using canola oil, the oil will produce bubbles during the heating process, but when heated to 220 degrees on the oil surface of the foam has been eliminated. If you don't have canola oil and don't have a thermometer, you can take a small, completely waterless onion and put it in the frying pan. If the onion goes into the pan and immediately becomes mushy, that's when the oil is at a good temperature.)
2. Let the fried canola oil rest for 2 minutes, then pour it into a large, clean, waterless bowl.
(Note, the bowl must be large, because when the chili noodles are poured in and stirred, foam will appear, and if the bowl is small, it is not convenient to operate and easy to burn your hands)
3. Add the white sesame seeds and stir well.
4. Then pour in one-third of the amount of chili noodles, stir well, and stay for half a minute.
(The chili noodles should be stirred a lot after putting them in, so that they can be heated evenly, so that they won't be easy to paste. This time the oil temperature is high when you put the chili noodles, it can be very good to stimulate the color of the red oil)
5. Pour another third of the chili noodles into it, stir well again, and let it rest for half a minute.
(This time the oil temperature will let the flavor release to a greater extent)
6. Then add the last one-third of the chili noodles and pepper noodles, stir well.
Homemade fragrant chili oil
Materials: canola oil, fine chili noodles, a little water (you can also put a little more sesame seeds)
Practice:
1. Prepare a small bowl, put two small spoons of chili pepper noodles in the bowl.
2. When the pan is hot, pour a tablespoon of oil, oil heating to smoke, turn off the heat and wait a minute to cool a little, see the oil surface does not smoke, pour the oil into the chili noodles, and finally pour a little bit of water and stir.
3. The color of the freshly made chili oil is not yet completely out, and it needs to be left for a day before it will present a beautiful bright red color.
Tips:
1. The best way to make chili oil is to use canola oil, because canola oil can stimulate the flavor of chili peppers and all kinds of spices, and the chili oil made from ordinary oil is a little inferior. But in the city canola oil is not so easy to find, then the next best thing is to use ordinary cooking oil can also be.
2. The freshly made chili oil is relatively dry, not moist, and the color is not red, and needs to be left for 24 hours, there will be a very beautiful oil color out. I picture of the chili oil is just boiled out of the way, the flavor is there, but you can see that the color is not red enough, placed a day later, the color will be much more beautiful.
3. To make chili oil, the amount of oil should be a little more, the ratio of oil and chili powder should be at least 3:1 or more.
4. The role of adding water, one can lower the temperature, so that the chili noodles are not scalded black by the temperature of the oil; there is also a role is to make the red pigment in the chili noodles better leaching.
5. chili oil, do not do a lot at once. If you leave it for a long time, the flavor will be greatly reduced. Just made chili oil spicy and delicious, can be used to mix the cold skin, do cold dishes, noodles, etc., for spicy family but can not miss the delicious