Red oil, chili oil how to make it more fragrant

How to make red oil chili peppers.

Take a pot, it might as well be larger, and have a lid. Add vegetable oil, heat up a large amount of dried red peppers, break them open, and put them in. When the oil is hot and the peppers are slightly paste, sprinkle in a large amount of chili flakes and a handful of peppercorns (Sichuan Hanyuan is the best), and quickly remove the pot from the heat.

Hold the lid of the pot in your right hand and a small bowl of cold water of about 50ml in your left hand. Pour the water into the pan and close the lid tightly. At this point, a violent reaction occurs.

Wait for the pot to be bottled and sealed.

Chili red oil is another method.

Generally, fried chili oil is not red, and this method can fry red oil.

The method is the same as that of the "chili oil" brother, just put the water and oil and a large number of chili peppers in the pot together, do not put peppercorns, cover and boil over slow heat, do not remove the lid, wait for the squeak and lala sound, open the lid in a silent place, and fry the chili peppers.

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

Make chili sauce.

After the oil is burned red, add star anise after cooling. Cinnamon. Grass fruit. It will be more fragrant when you put sea pepper noodles.

Good afternoon, dear, I'm honored to answer for you. The steps to make chili oil spicy, fragrant and red are as follows:1

Soak the dried chili peppers in water for 15 minutes, drain and chop them for later use. 2.Finely chop the green onion, ginger and garlic and set aside.

3.Add cooking oil to a pan and heat over high heat. 4.

Pour the dried chili flakes into the pot, slowly stir-fry them until they change color and bring out the fragrance, and fry them until they are eight ripe. 5.Add chopped green onion, ginger and garlic and continue to stir-fry until fragrant.

6.Turn off the heat, add an appropriate amount of salt after the oil temperature is slightly cool, and stir well. 7.

Wait for the oil temperature to drop to room temperature, pour into a container, seal and seal. The spicy, fragrant, and red degree of chili oil depends on the ingredients used in the production process and the cooking method. Dried chili peppers are an indispensable ingredient for making chili oil, and other spices such as peppercorns, bay leaves, etc., can also be added according to personal taste.

During the heating process, the oil temperature should be moderate to avoid overheating and gelatinization of the ingredients, and at the same time, it is also necessary to avoid the color of the oil being too low and not red. Add salt in moderation and fine-tune it to your taste. I hope mine can help you

1. Ingredients: 1000 grams of rapeseed oil, 200 grams of two wattles, 50 grams of bell pepper, 50 grams of Qixing pepper, 30 grams of Sichuan pepper, 2 pieces of Fengnaliang ginger, 2 pieces of dried ginger, 2 bay leaves, 5 grams of white cardamom, 1 yellow gardenia, 2 grams of cumin, 1 piece of cinnamon, 3 star anise, 3 grams of green pepper, 2 seeded grass fruits, 5 grams of shallots, 5 garlic seeds, 3 grams of old ginger.

3. Let's prepare some spices, 2 good ginger, 2 dried ginger, 2 bay leaves, 5 grams of white cardamom, 1 yellow gardenia, 2 grams of cumin, 1 piece of cinnamon, 3 star anise, 3 grams of green pepper, and 2 seedless grass fruits.

4. 5 grams of shallots cut into sections, 5 garlic seeds, it is easier to taste after shooting Bi Nian, half a green onion is cut into slices, and 3 grams of old ginger are cut into slices. Heat the pot, add the chili peppers, fry the water of the chili peppers over low heat for about 10 minutes, stir-fry until the chili peppers are slightly mushy and crispy, and stir-fry the aroma of the chili peppers, this step is very important.

5. The sea pepper noodles bought on the market are all raw products, the oil boiled out has neither color nor fragrance, and is put into a stone mortar after the fragrance is fried, pounded into not thick or fine, pounded too fine, the red oil is not layered, not red and bright, and is divided into two parts after pounding.

6. Heat the pot, add 1000 grams of rapeseed oil, burn until the oil temperature is hot, and remove from the heat when there is smoke.

7. Dry until it is hot, add green onions, ginger and garlic, and the purpose of adding green onions and ginger is to increase flavor, remove the peculiar smell of rapeseed oil, and remove it when it is fried until it is slightly yellow and burnt. 8. Add the sesame seeds, fry them until they are slightly yellow, remove them, and immediately spread them out with a spoon to prevent the sesame seeds from blackening.

9. Add the spices, the high oil temperature can stimulate the fragrance of the spices, let the spices be soaked and fried in the oil for a while, so that all kinds of fragrances can overflow into the oil and remove the spices.

10. The oil temperature is hot, evenly poured on the first pot of sea pepper noodles, so that the oil stimulates the taste of paste but not burnt, wait until the oil temperature is three or four hot, and put the pepper noodles again.

11. Let the oil stimulate the fragrant but not mushy taste, so that the taste of the red oil can be layered, with an aftertaste and fragrance. The oil temperature is two percent hot, sprinkle with fried sesame seeds, let the oil stimulate the fragrance of sesame seeds, and the silver number is ready with spicy red oil.