How to make Chili oil fragrant and spicy

Chili oil tastes fragrant and spicy, and the dishes made are delicious, especially delicious. The following small series teaches you the home-cooked practice of Chili oil!

Chili oil practice daquan

1. Homemade Chili oil

Ingredients: fine Chili powder, pepper powder, spiced powder, sesame seeds and salt.

Exercise:

1. Heat a pot of hot oil (oil will smoke), turn off the fire and let it stand for 1-3 minutes (cooling is the key).

2. Then slowly pour the hot oil into the prepared Chili powder and stir the Chili powder with chopsticks while pouring (the key is to put a rag under the container to prevent the container from moving) to ensure uniformity. The oil should be too little, and the Chili powder should be completely submerged after making.

2. Chongqing Red Oil

Ingredients: Chili noodles 1 500g, onion1kg, coriander root 250g, Arnebia euchroma100g, cinnamon 50g, star anise 40g, Amomum tsao-ko (crushed) 30g, ginger slices 750g, garlic cloves (crushed) 750g and Dahongpao.

Exercise:

1. Heat the pan and add vegetable oil. After boiling, add onion root, ginger slices, garlic cloves, cinnamon bark, star anise, tsaoko, Lithospermum and coriander, and stir well. Remove all residue.

2. Put the Chili noodles into a stainless steel bucket for later use.

3. Put Dahongpao Zanthoxylum bungeanum into the pot, stir-fry the vegetables to smell and hemp, take out the Zanthoxylum bungeanum, pour the oil into the bucket with Chili noodles, stir well and let it stand overnight.

Key:

1. When frying spices, boil the oil first, then turn off the fire, so as to prevent the oil from overflowing and scalding.

2. When frying Dahongpao pepper, the oil temperature should not be too high. It is best to rely on a small fire for a while to bring out the hemp smell. When the temperature is high, it is easy to fry and the oil is bitter.

3. When pouring the oil on the Chili noodles, stir it while pouring. After the oil is poured out, add a little water and stir it, so that the fried Chili oil has better color and taste.

3. Northeast Red Oil

Ingredients: 50g of garlic, 75g of green onion, 20g of aniseed, 500g of pepper noodles, and 0/500g of soybean oil/kloc.

Exercise:

1. Boil soybean oil, add onion, garlic and aniseed, stir-fry until fragrant, and remove residue.

2. Put the Chili noodles into the pot and pour in the fried oil such as aniseed.

Key:

1. Soybean oil should be boiled over high fire, otherwise it will taste like raw soybean oil and have astringent taste.

2. Stir while pouring oil to avoid frying.

3. The oil temperature should be well controlled, neither too high nor too low.

4. Fresh Chili oil

Ingredients: 2500g of fresh Chili noodles, onion 1kg, garlic cloves (mashed), ginger slices, shredded onion, 500g of rapeseed, 50g of star anise, 50g of cinnamon, 70g of fennel, 30g of fragrant leaves, 250g of perilla seeds, 0/5kg of soybean oil/kloc, and 65438+ pepper.

Exercise:

1. Pour the soybean oil into a stainless steel barrel, bring to a boil, and turn off the heat when the soybean oil turns yellow. After standing for15min, add onion, garlic, ginger slices and shredded onion, add star anise, cinnamon, fragrant leaves, fennel, perilla seeds and rapeseed, stir-fry until fragrant, and take out all residues.

2. Take another stainless steel barrel, put it in the Chili noodles, put it on it, pour the refined oil into the Chili noodles, and cover it overnight. Characteristic Xi 'an