Method for frying chili oil

The ratio of pepper to pepper is 2: 1.

1. After the pot is heated (smoking), pour in the oil (in fact, you can directly use the repeatedly fried black oil, which can save the cost and avoid spilling the black oil that cannot be reused), put in a spoonful of bean paste and keep stirring with a spoon. The oil itself is wet, and the left wing will boil during heating. When it is not very strong, add star anise, cinnamon, fragrant leaves and fragrant leaves.

2. When the boiling is not very strong, put two spoonfuls of water, then pour in the Chili noodles and continue stirring. At the same time, reduce the fire to medium fire. When the granules of Chili noodles are slightly hard, put Chili, celery, coriander root, onion slices, carrot slices, ginger slices, garlic and shallots into the oil (this will not only increase the fragrance of the oil, but also drive away the burnt gas of the oil when heating, and also drive away the fishy smell in the black oil).

3. Put the fire in the middle and keep stirring. When other things in the oil are no longer wet and dry, you can stop the fire (this process takes about 30 to 45 minutes), continue stirring until the oil no longer boils, and let it stand for about half an hour after cooling.

4. Finally, filter out impurities with a colander, and then filter the oil with gauze. Then, a red, bright, spicy and delicious red oil is extracted.

Method 2

50g of red pepper powder, a little spice (one star anise, several fragrant leaves and one ginger), 20g of chopped green onion, and 0/000g of oil/kloc. Put Chili powder into a container and mix well with a little cold oil. There is no water in the container, and the Chili powder needs to be dried. If it gets wet, people should stand by and pay attention to prevent oil from spilling. ) Put the oil in the wok, add the spices, and after the chopped green onion is blackened with medium and small fire, remove the residue, pour the oil into a container filled with Chili powder and stir well. Put the oil in the bottle the next morning.

Nutritional components of Chili oil

For most people, the spicy degree of pepper can only be felt through the taste organs, but in fact, the spicy degree is still linked to nutrition. Pepper is rich in vitamin C, β-carotene, folic acid, magnesium and potassium. Capsaicin in pepper also has anti-inflammatory and antioxidant effects, which helps to reduce the risk of heart disease, some tumors and other chronic diseases with age; In several human experimental studies, it is found that meals with peppers can increase human energy consumption and help to lose weight; An article published in the British Journal of Nutrition 20 1 1 also pointed out that eating Chili regularly can effectively delay the development of atherosclerosis and the oxidation of lipoprotein in blood. In addition, people used to think that eating Chili regularly might irritate the stomach and even cause gastric ulcer. But the opposite is true. Capsaicin can not only increase gastric acid secretion, but also inhibit gastric acid secretion and stimulate alkaline mucus secretion, which is helpful to prevent and treat gastric ulcer.

When you eat Chili, you will feel very spicy, and naturally you will want to drink water or eat some staple food to dilute the spicy taste. In fact, the effect of doing so will not be ideal. In fact, capsaicin is closely bound to nerve receptors on the taste organs, and capsaicin is a water-insoluble substance that can only be bound to fat, oil and alcohol. It is not difficult to explain why beer can dilute the spicy taste more easily than water.

But the best food to relieve spicy taste is milk, especially skim milk. Although it was previously thought that lipids in milk can better combine with capsaicin, spicy foods such as casein are also beneficial to the body. In addition to pepper, pepper, ginger, garlic, mustard and other foods are spicy, but their functional components are different from pepper.

Gingerol, a spicy substance in ginger, can promote blood circulation, make the face rosy and stimulate appetite. Allicin, an irritant substance in garlic, has multiple effects of lowering blood pressure, blood lipid, blood sugar and cancer. There is also the onion that everyone often eats. Its irritating volatile substance diallyl disulfide has the function of disinfection and sterilization. If the above foods and peppers are eaten alternately, they can benefit from it "comprehensively".

Efficacy and taboo of Chili oil

Oil and spicy seeds can be mixed with flour and wrapped in buns, which are spicy and refreshing. Chili oil has many functions:

1. Eating Chili peppers can stimulate appetite, enhance physical strength, and improve symptoms such as fear of cold, frostbite and vascular headache;

2. Pepper contains a special substance, which can accelerate metabolism, promote hormone secretion and protect skin;

3. Rich in vitamin C, it can control heart disease and coronary atherosclerosis and lower cholesterol;

4. It contains more antioxidants, which can prevent cancer and other chronic diseases;

5. It can make the respiratory tract unblocked and treat cough and cold;

6. Pepper can also kill parasites in the stomach and abdomen.

Most people can eat it. Pepper is a hot product, and people suffering from fire or excessive fire due to yin deficiency, hypertension, tuberculosis, eye diseases, esophagitis, gastroenteritis, gastric ulcer, hemorrhoids, etc. should eat it carefully. The applicable amount is 100g of fresh pepper each time, but excessive consumption will affect human health, because too much capsaicin will seriously stimulate gastric mucosa, cause stomach pain, diarrhea, burning and stabbing pain in anus, induce gastrointestinal diseases and promote hemorrhoid bleeding. Therefore, all patients with esophagitis, gastric ulcer and hemorrhoids should eat less or fast peppers.