How can chili oil be refined to be more fragrant and spicy

Paprika Choosing paprika is key. When you go to the market to choose, you should compare several more, and you need a good color to produce red and bright chili oil. You think, the oil is not red, and the red naturally comes from the chili pepper.

Some merchants will choose pigments, please, don't. For the benefit of diners, but also to accumulate virtue.

2.Oil. Just plain peanut oil will do. However, peanut oil can sometimes be more expensive, and soybean oil or other vegetable oil can be used. It doesn't have to be expensive, but it must be clean, fragrant vegetable oil.

3.Spicy vs. not-spicy. You can add sugar to the paprika, which is not spicy. Add a pinch of salt, this is spicy.

Some people like to add green onion and garlic, but it is not recommended to put it because the taste of the guests is different. Sugar and salt are in the right amount, just to enhance the taste, a little is enough. It's not about eating salty and sweet in chili.

Put some chicken bouillon, but less. A lot of it is because there is a lot of MSG, and it is delicious to eat, but after eating, the mouth is dry for a long time, which will make your customers feel unhealthy and will not come back.

4.Other spices: peppercorns, peppercorns, etc., as mentioned earlier, onions and garlic are not put in. For the same reason, I have a lot of customers, which I can put in the noodles later, and I have chili oil as long as it has a red color and a spicy flavor and aroma.

5.Make. Simple, grease the pan. Mix the paprika with sugar or salt and set aside.

About 10 to 15 seconds after the oil smokes, pour the oil into the chili powder you have prepared. Stir best while pouring. To be on the safe side, it's best to have another person stirring on the side. Safety first.

The first method: Xiaopi uses dried chili peppers.

Ingredients: dried chilies, oil, sesame seeds, garlic, ginger, star anise, cinnamon, Sichuan peppercorns.

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1.Dry chili peppers are placed in water to wash the dust off the surface and drain. Then turn on low heat and stir-fry in a pot until fragrant.

2.After stir-frying, you can put it in a mortar or break it in a food processor. Don't beat it too finely.

3.Then it's about peeling some more garlic heads, and the ginger is also going to break them. Then put the crushed chili pepper in a bowl along with the garlic and ginger. Add some sesame seeds, add a little salt and stir well.

4.Then you can pour rapeseed oil into the pot, the amount of oil needed here is a bit much, in the process of heating the oil, put star anise, cinnamon and some peppercorns into it.

5.When the fragrance is fragrant, turn off the heat. Remove the star anise, cinnamon and peppercorns and let the oil in the pan cool slightly.

Seeing that the oil temperature is not very high, scoop a spoonful of cooked rapeseed oil into the chili powder, and constantly stir the chili noodles with a spoon while pouring the oil. Scoop another spoonful of cooked oil and pour it over the chili noodles, stirring constantly while drizzling. Just stir it up and add oil at the same time.

Stir the oil thoroughly into the chili flakes.

6.Then put it in a glass bottle. The fragrant chili oil is ready.

The second method: chili powder is used.

Ingredients: 200 grams of chili powder, 2 catties of oil, 5 bay leaves, 3 star anise, 2 grass fruits, 10 grams of Aoyanqi, 10 grams of high liquor, 50 grams of water, 20 grams of old ginger, 80 grams of onion, 10 grams of shallots, 1 coriander. 40 grams of white sesame seeds.

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Put the grams of chili powder into a bowl, add 5 bay leaves, 3 star anise, 2 grass fruits, and 10 grams of Aoyanqi (about a spoonful).

2.Add 10 grams of high liquor (about 2 bottle caps) and 50 grams of water, then stir well.

3.Pour the prepared 2 catties of rapeseed oil into the pot and heat 8 times. A large amount of green smoke was emitted and the fire was turned off.

4.20 grams of ginger, washed and sliced. 80 grams of onions (about half) are also sliced.

10g shallots, knotted, 1 coriander. 40 grams of white sesame seeds. Bring the oil to 5 hot, pour in the freshly chopped ginger, onion, shallots, and coriander.

Fry over medium heat for 10 minutes.

5.Then take it out. The oil temperature is 180 degrees, pour 2 tablespoons of oil for the first time to add color. The oil temperature is 200 degrees, pour 2 tablespoons of oil for the second time to increase the flavor. At 220 degrees in oil, pour in 40 grams of sesame seeds and stir until fragrant, let stand for 5 seconds and turn off the heat. The third time to pour oil, forced incense.

6.Then stir well to fill the room with the fragrance. After cooling, put it in a clean glass bottle, mix noodles, stir-fry, and cold vegetables to a spoonful, Bi Ji is particularly delicious. The colors are also particularly beautiful.

You can refine it like this:

1. Add oil to the pot, heat until it smokes, turn off the spine and let the oil cool.

2. Add chili powder and water to the oil pan and stir well.

3. Cover the pot, bring to a boil over medium heat, and change to low heat.

4. There is no sound of water in the pot to be boiled, there is no water, open the lid and turn off the heat.

5. Sprinkle in sesame seeds, add a little salt, stir well, cool the hidden ears, put them in a sealed jar, and put them in the place where the cherry blossoms are transported away from light.

When making chili oil, you should first boil the oil, first boil out the cooking oil, and then add the chili noodles, so that the chili oil is fragrant and spicy.

When refining chili oil, you can put some sesame grains, star anise, kaempfera, etc. for fragrance, and the oil temperature should also be appropriate, not too hot or too cold.

If you want to fry that good chili pepper back to the noisy Chang oil leak chop, first of all, the chili must be dry and spicy, and when frying the chili oil, you can put less salt and fry it with 70 degrees of left and right oil.

1.Put the dried chili peppers into the press and press them finely, then heat the oil in the pan, put the chili peppers down, and slow down the heat.

Place sesame seeds on the pepper flakes. Allspice. Then heat the oil to boil. Smoke. Pour the hot oil over the spicy noodles.

When we want to practice the fragrant and spicy chili oil from the dried orange cherry blossoms, first of all, we should grasp the heat, no bush is actually the chili pepper variety, and secondly, Wu Chop is the time for you to fry.

1. Material selection.

If you want to make spicy and fragrant chili oil, you must choose the kind of sun-dried pepper, and the chili pepper can not be moth-eaten and can not have deterioration symptoms. The choice of oil is also very important when making chili oil, and if you want to make the chili oil spicy and fragrant, it is best to use soybean oil or rapeseed oil.

2. Ingredients. The choice of ingredients when making chili oil is also very important, which is also spicy and fragrant chili oil, the key is to prepare only chili pepper to drink oil when making chili oil, but also to prepare an appropriate amount of pepper, pepper and bay leaves, as well as plantains, grass fruits, cloves and other spices, these spices are added, in order to make the chili oil particularly fragrant.

3. Practical skills.

There are certain methods and skills in the production of chili oil, first of all, all the prepared chili peppers are chopped, and then an iron pot is prepared, and the prepared oil is heated in the pot.

4. Oil extraction skills.

When frying chili oil, put the prepared chili pepper in a large bowl that is not afraid of being hot, pour the fried hot oil directly on the chili noodles, but do not pour the hot oil at one time, you should pour a part of it first, and then mix it with chopsticks, then pour in the hot oil again, mix it thoroughly, and add the hot oil again, so that the chili oil will not be fried and the chili oil can also make the chili oil spicy and fragrant.

Through the above introduction, you can know that if you want to make chili oil spicy and fragrant, you must not only prepare the best materials, but also prepare a complete set of ingredients for him, and also master his practice skills, if you are interested, try to make it at home, I believe everyone can make spicy and fragrant chili oil.

Choose the raw materials.

1. Chili pepper If you want to choose a spicy taste, the best chili pepper is the kind of sun-dried Chaotian chili, the spiciness of this chili pepper is relatively high, therefore, the selection of this chili pepper can ensure the spiciness, remember, the chili oil is made of dry chili pepper, fresh chili pepper is not made chili oil.

2. Oil is also very important to make chili oil ingredients, the selection of oil is also very important, generally fried chili oil uses soybean oil (rapeseed oil) + sesame oil, this fried chili oil has a good color and fragrant taste.

3. Ingredients If you want chili oil to be very fragrant, the rest of the ingredients can not be less, such as pepper, pepper, bay leaf, star anise, grass fruit, cloves, cumin, etc., can be added in small amounts, which will not rob the taste of chili oil, but also make chili oil have a unique fragrance, which is very delicious.

Add the paprika in portions.

In fact, in order to better bring out the aroma and spiciness, the chili powder and oil should be slowly added in stages, and the chili oil made when the oil temperature is just right is beautiful in color and tastes good.

Cook slowly. After cooking, in order to make the chili oil more fragrant, you can go back to the pot and continue to boil it with a simmer, and the moisture and vinegar flavor in it will be fully boiled off, and then a strong aroma will emerge, and the chili oil will be more fragrant and will last longer.

How to make chili oil.

Ingredients: dried red pepper, cinnamon, grass fruit, star anise, bay leaves, Sichuan pepper, white sesame seeds, oil.

Method: 1. Crush the red and spicy dried chili peppers with a crusher; 2. Divide the paprika into three parts; 3. Prepare a larger container, preferably a porcelain bowl, which can withstand high temperatures; 4. A piece of cinnamon, a piece of grass fruit, a star anise, a bay leaf, 20 peppercorns, and a dish of white sesame seeds; 5. Start to sit in the pot and burn oil, pay attention to the need to heat the pot first, and then put the oil, peanut oil and vegetable oil are good choices; 6. After the pot is hot, pour in enough oil and wait, when the oil is hot, put cinnamon, pepper, star anise, bay leaves, and grass fruits into the oil, and stir gently to make the oil more fragrant; 7. Pour the first part of chili powder into a large bowl, when you find that the oil starts to smoke, it means that the oil has been burned, immediately turn off the heat, wait for a minute, this is a very important step. The advantage of lowering the oil temperature is that the oil has reached the maximum temperature, so the oil is very fragrant, and cooling down can prevent the seasoning from frying and becoming bitter; 8. Pour 1 3 of the oil into a bowl filled with chili powder and stir constantly, this step mainly reflects the fragrance; 9. Pour the second part of the chili powder into the bowl, pour the other 1 3 of the oil in the pot into the bowl, and continue to stir.

This step is mainly spicy, as the capsaicin is fully dissolved in the oil at such a temperature. If the temperature of the oil is too high or too low, it will affect the spiciness and color of the red oil chili seeds; 10. Pour the last portion of chili powder into a bowl, then pour in all the raw sesame seeds, and pour in all the remaining oil in the pot. Because the oil temperature is lower, it can decompose the capsachithin in the pepper, which generally takes 5 minutes, and the red oil and chili will become more and more red; 11. Wait for it to cool down completely, put it in a glass bottle or porcelain jar, and the red oil and chili are completed.

Ingredients: coarse chili noodles, fine chili noodles, green onions, ginger, coriander, bay leaves, star anise, cinnamon, rapeseed oil, white sesame seeds.

To make chili oil, you need to prepare coarse and fine chili noodles, not just one, and coarse chili noodles are more than half of fine chili noodles are the most suitable.

Put the chili noodles in a pot, stir well, put the white sesame seeds into the pot, turn on low heat to fry it until fragrant, pour it into the chili noodles after cooling, mix evenly and set aside.

Then clean ginger, green onions, coriander, bay leaves, star anise, cinnamon, and set aside, these are the spices used in frying oil, which are indispensable, and they are one of the keys to making chili oil fragrant.

Add an appropriate amount of cooking oil to the pot, if you want to taste more fragrant, it is more appropriate to use rapeseed oil, after the oil is put into the pot, then pour all the above spices into the oil pan, then turn on low heat and fry.

During the frying process, do not adjust the high heat, and keep the effect so that the aroma of the spices can be integrated into the oil, as the high heat will fry the ingredients and destroy the taste.

Fry until the spices are browned and quickly take out, after the salvage is clean, then turn off the heat, wait for more than ten seconds, if you hurriedly pour hot oil, it will be hot and paste, so wait for a while, scoop up a part of the hot oil and pour it into the pepper noodles, it is best to stir while pouring, heat evenly, and will not let the surface paste off.

After wetting the chili noodles, wait another 30 seconds, when the time is up, scoop a part of the hot oil into the chili noodles and stir well.

Continue to wait for 30 seconds, pour the remaining cooking oil into the chili noodles, if there is too much spice oil, you can put the spice oil into another container, and wait for the filling, or stir-fry, you can use it, no waste at all.

Finally, drop a few drops of vinegar in the chili oil, stir well, and the vinegar flavor volatilizes, so that the chili oil is ready, and after the chili oil cools down, put it in a bottle, and take it at any time if you want to eat, but use a clean spoon when you take it.

Go to the vegetable market to buy dried chili peppers, pick out the ones that are not very good, break them with a food processor, put them in a bowl, put oil in the pot and heat them to 8 hot, pour the oil into the chili bowl, and when the chili oil is cold, it will be ready, and you can also put some white sesame seeds to increase the fragrance.

Ingredients: half a pound of chili powder, 1 tael of sesame seeds, one and a half pounds of rapeseed oil, ginger.

Spices: 5 star anise, 1 or 2 peppercorns, 2 grass fruits, a handful of cumin, 5 good ginger, 5 cloves, 1 cinnamon, 5 bay leaves.

Method: 1. Put the chili powder in a pot and put all the spices in. Take another pot of rapeseed oil and burn it until it smokes, and then cool it naturally to eighty percent hot, the standard is to put in a ginger slice, and the ginger slices can be surrounded by continuous bubbles.

2. Pour 80% of the hot oil into the pot with chili powder and spices, stirring as you pour, until all are poured in.

3. Put this pot on the fire, boil over medium-low heat, and stir constantly with a long-handled spoon to avoid sticking the pot.

4. Boil for 5 minutes, turn off the heat, sprinkle in sesame seeds and cover with a lid, wait for the oil to cool completely, and a pot of authentic red oil is good.

1. It is recommended to pick out the spices in it when you use it, so that the flavor is stronger.

2. Generally, restaurants are mixed with a variety of chili peppers, and ordinary coarse chili powder can be used at home.

Extended Resources:Tricks for frying chili oil

1. Spicy seeds: take the dried red peppers of the year, powder and granular can be, the chili oil with spicy seeds is more fragrant than the one without seeds, and the color of chili oil without spicy seeds is more red and bright than that with seeds.

2. Oil: It is best to use vegetable oil for oil, and other oils will not excite the fragrance.

3. Oil temperature: pour hot oil into the pepper noodles, but pay attention to the oil temperature, too high the pepper will burn, too low will reduce the fragrance of the pepper.

4. Stirring incense: After pouring the oil, stir the chili oil until it does not bubble, pour in a few drops of vinegar, and immediately stir the chili oil, which can be seen that the chili oil is boiling and bubbling again, and the aroma is rising. The color of the chili oil after the incense is bright red and oily, and the fragrance is rich, and it is slightly sour and mellow.

5. Polishing: After the fragrance is excited, when the chili oil is not bubbling, add a small amount of sugar to the chili oil and stir well. The color of the retouched chili oil will appear ruddy and heavy.