Is the big ingredient used to fry chili oil with the chili pepper?

When frying chili pepper cryptospher oil, it is wrong to pour hot oil directly, remember the key 1 step, chili oil is spicy and red in our lives, and chili oil is inseparable everywhere. For people who can't eat spicy food, they can't refuse the fragrance of chili oil, and if you put a little chili oil in your meal, it tastes surprisingly good.

Clean the chili peppers, dry the water, boil the oil, when the oil temperature is not hot, put in the peppers, fry them for three minutes, take them out, fry them again, and use high fire to roll them.

Be sure to chop the chili pepper and put it in a bowl, then heat the oil, after the oil is hot, pour it directly into the bowl and stir with the chili pepper to mix evenly, and finally add other seasonings.

Dai family oil chili pepper.

Chili flakes, a little pepper powder, half a piece of garlic diced (you can also put more, fragrant!) ), salt and chicken powder to taste.

Method 1: Put the chili noodles, garlic and salt together in cold oil and stir well, turn on medium heat, wait for one minute after the oil boils (as long as it smells no raw smell), add Sichuan pepper powder and chicken powder, turn off the heat, and let it stand until it cools.

Method 2: Heat the oil and fry the garlic and salt until fragrant, then change the heat to low and add the chili noodles and stir slowly until there is no raw smell, add the peppercorns and chicken powder and turn off the heat. The peculiarities of this method are: The garlic granules (you can cut them a little bigger, put a little more) taste fragrant and crispy, and I usually use this method.

Note: 1> Ratio of cayenne pepper to oil 1 (cayenne pepper): 3 (oil), the amount of oil depends on personal preference.

2> After the heat is turned off, the chili oil will continue to boil for a while, so please put it in a safe place to avoid external scalding incidents, especially away from children!

Chilli noodles should not be fried in oil, as this will make them mushy. You can add some sesame seeds and an appropriate amount of refined salt. Heat the oil until it is 8-9 hot, and pour it directly into the mixed chili noodles.

Be careful not to pour it all at once, especially if your container is not large enough, it is best to scoop in some oil and stir it.

Just make it simple at home.

Prepare a container and top with mashed dried chilies. Then heat the oil to about 80%, and then pour the container, if you want to increase the fragrance, you can add white sesame seeds and peanuts, and the oil is full of dried chili peppers.

Star anise, cloves, bay leaves, cinnamon, and peppercorns (the amount of peppercorns depends on personal taste, if you like hemp, put a little more). Then boil the oil over high heat, and be sure to boil the oil thoroughly, so that the oil tastes good. Then turn off the heat and pour in sesame oil when the oil temperature drops to 6 hot, and then add chili noodles, sesame seeds, and crushed peanuts

How to make chili oil:

Ingredients: 100 grams of dried chili noodles (it is best to choose a coarser kind), 10 grams of white sesame seeds, 400 grams of cooking oil, and 3 chili oil granules. Mix the good chili powder, pepper, allspice, sesame seeds, and salt in a container that is not afraid of burning.

Preparation 1: Pour the chili noodles and some white sesame seeds into a heat-resistant container, because the chili noodles will boil when heated, so the container should be large enough.

2. Pour an appropriate amount of oil into the pot, and put a few grains of ingredients when the oil is cool.

3. When the oil is heated to 9 (smoking), turn off the heat and remove the ingredients.

4. When the oil is slightly cool, pour it into the chili noodles in batches, stir well, and use it after cooling. The remaining red oil chili peppers can be bottled for use.

There is another way to do it:

Ingredients: dried chili peppers, oil.

Excipients: ginger, garlic, oil, salt.

Method: 1. Wash the chili peppers, soak them in boiling water until soft and set aside.

2. Ginger, peel the garlic and pat the ginger badly.

3. Put the chili pepper in a blender, add ginger, garlic, an appropriate amount of salt, add an appropriate amount of water and stir it for later use.

4. Put a lot of oil in the pot, heat the oil, put it in the pepper pot, slowly fry the pepper over medium heat, about half an hour, fry it while stirring, it is not easy to get into the pot, after it is done, put it in a cold bottle.

What else to worry about with chili pepper spicy. Hehe..

Chop the chili pepper into powder, take a large bowl and set aside. (The yellow pepper seeds in the chili pepper must be ground, with this thing, it will be delicious, and it has a fragrance like sesame seeds).

Put oil in a cold pan, the oil is burned to ten percent hot, smoke is emitted, turn off the heat, and the oil is cold to ninety percent (the oil smoke is less, not too much, because, too hot oil, the pepper will be paste, the oil temperature does not rise to the highest, and the components of the oil can not be fully volatilized. So go from high to low).

Immediately pour in the chili peppers, stirring constantly, and let the chili peppers mix well in each place.

Two people are recommended.

If the chili pepper is too spicy and not very easy to eat, burn some oil, add it again, and bubble it. This method can also be used, the oil is used to dry, and the pepper is there. It's nothing more than a relationship of soaking for a day or two.

Chili oil is a seasoning that is made in a particular way. In layman's terms, Sichuan cuisine should be a mix of chili peppers and various ingredients and spices through the right oil temperature. It is widely welcomed by the people of Sichuan and Chongqing in China.

Chili noodles, chili powder, sesame salt, poured with sesame oil, homemade can be fragrant.

The practice of secret chili oil is indispensable for mixing vegetables and noodles.

It turns out that it will be better to put some white wine and cold oil in the chili oil before putting the oil!

Chili oil is better than the restaurant's.

Chili oil is so fried, the color is good, the taste is fragrant, and it is not easy to paste.

A few simple steps to make spicy and refreshing chili oil at home.

Some of the types of chili peppers are not spicy, I can't tell them... Try your luck when you buy it. As soon as the hot oil is smoking, it immediately arrives on the chili peppers, and there is no mushy smell, and the chili peppers are fried beautifully.

Whether you only fry the skin or the seeds with the seeds are more spicy.

Here's how I did it.

Rinse a porcelain bowl with tap water at room temperature and wipe the water dry.

Put the chili peppers in a porcelain bowl and add a little salt foam.

Then heat the oil in an iron pan, then pour the oil into a chili bowl and stir.

Every time it's successful, you give it a try.

Peppers into a glass bowl.

You heat the oil, burn it until it smokes, and then pour it into that bowl. And it is. Remember, the oil must be smoking.

Method 1:

Ingredients: 1 cup oil, 1/2 cup crushed chili pepper, 1 4 cups chili noodles, 1 4 cups Sichuan peppercorns, a few slices of ginger, a few slices of garlic, 1 tablespoon of bean paste.

Steps: 1. Smoke from the oil, turn off the heat, add ginger and garlic slices, and then add the bean paste and stir quickly.

2. Pour the Sichuan pepper, crushed chili pepper and chili noodles together in the pot and stir quickly.

3. Finally, add salt to taste.

Method 2: Ingredients: 50 grams of Sichuan pepper, 30 grams of star anise, 80 grams of garlic, 200 grams of coarse chili powder, 600 grams of salad oil, 1 tablespoon of salt, 1 tablespoon of monosodium glutamate.

Steps:1Pour the salad oil, peppercorns, star anise and garlic into a pot and heat over low heat.

2.Take another large pot, pour in chili powder, salt, and monosodium glutamate and stir-fry evenly for later use.

3.Method 1: Slowly heat the oil in the pot until the garlic is browned, then turn off the heat, and pick up the garlic, peppercorns, and star anise in the pot and discard.

4.The hot oil from step 3 is slowly poured into the large pot of method 2.

Fragrant and spicy chili oil preparation.

Burn the oil first, until the smoke is smoking, put the dry chili pepper and stir-fry for a few minutes, don't fry the paste, put the sesame seeds before the pot, and then cool it, don't put too much oil, the chili pepper chooses to roar to the sky!

When there is too much fried chili monosodium glutamate, the human body can produce all kinds of discomfort, generally within 5 to 30 minutes after eating, facial flushing, fever, headache, dizziness, head masticatory muscles, back muscles, limb muscle weakness, sweating, nausea, vomiting, tachycardia, chest tightness and chest pain, and in severe cases, confusion will occur. Most of these symptoms are temporary, and after rest, they can resolve on their own within a few hours, and if the symptoms are severe, they should be given intravenous dextrose solution or drink more tea to dilute the content in the body, which will help to eliminate the symptoms.

It is recommended not to put MSG, it is easy to produce chemical poisoning events, it should not be cooked at high temperatures, especially fried things, there are five kinds of vegetables that are not suitable for MSG, and it is also recommended that MSG should not be boiled for too long, and it is easy to produce chemical poisoning events without knowing the cause, if there are above symptoms, it is poisoning.

It's okay to put salt, MSG doesn't know, I personally don't think it's needed, and it's good with chili oil when needed.

Yes, I often put MSG when I make it.

Add an appropriate amount of cooking oil to the pot, heat the oil first, turn to low heat after the oil is hot, put the prepared green onions, ginger and garlic into the pot, and add star anise and Sichuan pepper to the pot at the same time. The chef taught you how to make chili oil and how to make it the most fragrant? Let me teach you to advertise 2 4 fry slowly over low heat, and then turn off the fire after these seasonings have turned into yellow slag, and then take out the green onions, ginger and garlic, peppercorns and chili peppers that are judged to be in the pot.

3 4 Then find a container that can hold hot oil, now add a spoonful of chili powder to the container, then drizzle another spoonful of hot oil, stir well and repeat the process. 4 4 After all the paprika and oil are fully combined, we can add some sesame seeds or peanuts to the container, so that the fragrant and spicy chili oil is ready.

The correct way to fry chili oil is as follows:

Tools Ingredients: chili flakes, chili powder, cooking oil, cooked sesame seeds, salt, green onions, ginger, coriander, star anise, cinnamon, bay leaves, aged vinegar, wok pan, stainless steel basin, colander spoon.

1. Put the prepared chili noodles and chili powder in a high-temperature stainless steel basin, add a little cooked sesame seeds, and then add an appropriate amount of cooking oil and stir evenly to let the oil fully wet the chili peppers.

2. Cut the green onion into green onion segments, cut the ginger into slices, add 900 grams of cooking oil to the pot, add all the prepared spices in the cold oil, and fry slowly over low heat.

3. After the green onion and ginger are fried, all the remaining residues in the pot are fished out, and the oil temperature is continued to rise, and the oil temperature is burned to about 70% hot, that is, turn off the heat when the oil surface begins to smoke white.

4. After the hot oil is still for more than ten seconds, the oil temperature is about six to seven percent hot, scoop one-third of the hot oil with a spoon and pour it into the chili pepper, because of the injection of hot oil, the chili pepper will begin to tumble and smoke, and the fragrance of the chili pepper will follow.

5. Then add a cap of aged vinegar, at this time there will be a more intense reaction in the chili oil, and quickly stir it with a spoon when you are hungry. Finally, add a cap of aged vinegar to bring out the spicy flavor of the chili pepper.