The production method of spiced chili oil, the practice of spicy oil

1. Homemade chili oil.

Ingredients. Appropriate amount of chili powder, appropriate amount of chili flakes, appropriate amount of cooked white sesame seeds, appropriate amount of tangerine peel, appropriate amount of ginger, appropriate amount of Sichuan peppercorns, appropriate amount of star anise, appropriate amount of bay leaves, appropriate amount of sugar, appropriate amount of salt, appropriate amount of five-spice powder.

Method. 1. Prepare slices of cooked white sesame seeds, bay leaves, star anise, peppercorns, tangerine peel and ginger.

2. Supermarket-bought chili powder and chili flakes.

3. Take a heat-resistant bowl and add chili powder, chili flakes, cooked white sesame seeds, add a little sugar, salt and five-spice powder and stir well.

4. Heat a wok and add vegetable oil.

5. When the oil is warm, add ginger slices, star anise, Sichuan peppercorns, bay leaves, and tangerine peel, and boil over medium heat until the seasoning is fragrant.

6. When the ginger slices are slightly charred, pick out all kinds of spices, heat the oil to smoke, turn off the heat for more than ten seconds, pour the hot oil on the pepper noodles, and stir with chopsticks until the top and bottom are evenly heated.

2. Homemade spiced chili oil.

Ingredients. 500 grams of vegetable oil, 50 grams of chili powder, an appropriate amount of cooked sesame seeds, 2 star anise, 5 bay leaves, 1 cinnamon, and an appropriate amount of Sichuan pepper.

Method. 1. Pour the oil into the pan, add the ingredients, and fry slowly over low heat for 20 minutes until the aroma is overflowing.

2. Pour the paprika into a heat-resistant container.

3. Pour in the cooked sesame seeds and mix well.

4. Before the oil comes out of the pot, turn the heat from low to high, until the oil smokes, the time must not be long, or it is easy to fry the spices, turn off the heat, let stand for two minutes, pour the oil into the chili powder, and stir quickly.

5. Allow the stirred hot oil to cool completely and store in a sealed bottle.

3. Homemade chili oil.

Ingredients. 100g of dried chili pepper, 100g of cooking oil, 20g of sesame seeds, 2g of salt, 2g of sugar, 3g of Sichuan pepper powder.

Method. 1. After washing and drying, remove the chili peppers, cut them into 1-2 cm segments, and put them in the meat grinder cup of the food processor.

2. Stir into a little granular powder, do not grind into crushed powder. This is a bit of chili seeds, and it tastes more fragrant.

3. Pour the chili powder into a bowl and add salt, sugar and peppercorns. Add pepper powder to add a little numbness, and chili oil will taste better.

4. Put white sesame seeds on top. Put the sesame seeds on top, pour them directly with oil, and don't fry them.

5. Put oil in the pot and burn it until it is 7 hot, not too hot, the overheated pepper will be paste, not too cold, too cold and not tasteless.

6. Pour the hot oil in a bowl against the sesame seeds, so that the sesame seeds will be scalded by the hot oil.

7. The prepared chili oil is left for 2 hours, and the oil will become very red and bright. Store it in a glass bottle and it will not spoil for a long time.

Summary. Preparation of spicy oil: 1. Preparation of materials:

1. Red pepper: choose fresh red pepper (green pepper can also be used), wash and remove seeds, and slice; 2. Sichuan pepper: use fresh Sichuan pepper and wash it; 3. Other seasonings:

bay leaves, green onions, ginger, etc.; 4. Edible vegetable oil: vegetable oil is the main raw material of spicy oil, and vegetable oil should be used to taste better. Second, the production steps:

1. Put red pepper, Sichuan pepper and other seasonings into a blender and stir into a fine powder; 2. Pour the stirred fine powder into the pot, add edible vegetable oil, and stir-fry over high heat until cooked; 3. Pour the stir-fried spicy oil into a clean container, and the spicy oil is ready. 4. Store at room temperature and store properly, you can store it for 4 to 6 months.

Preparation of spicy oil: 1. Preparation materials: 1. Red pepper:

Choose fresh red peppers (green peppers are also acceptable), wash and remove seeds, and slice; 2. Zanthoxylum with calendar: use fresh peppercorns and wash them; 3. Other seasonings: bay leaves, green onions, ginger, etc.; 4. Edible vegetable oil:

Vegetable oil is the main raw material of spicy oil, and vegetable oil should be used to taste better. 2. Production steps: 1. Put red pepper, Sichuan pepper, and other spices into the mixing machine and stir into a fine powder; 2. Pour the stirred fine powder into the pot, add edible vegetable oil, and stir-fry over high heat until cooked; 3. Pour the stir-fried spicy oil into a clean container, and the spicy oil is ready.

4. Store at room temperature and store properly, you can store it for 4 to 6 months.

How to make the chili oil used in the Bazhen store.

The method of spicy Zhaokai oil used in Bazhen store is as follows:1Mix sesame seeds, peanut oil, mustard oil, minced garlic, minced green onion, chili powder, salt and chicken essence and stir well; 2.

Heat the pan, add a little oil, add the chili powder, and stir-fry the fragrance; 3.Add the stirred oil to adjust the mu material, stir well, and then put it into the bottle.

Summary. Chili oil is a seasoning that is made in a particular way. When making it, it is common to use chili peppers and various ingredients and spices that are fused together by the right oil temperature.

It is widely welcomed by the people of the Sichuan-Chongqing region of China. Chili oil is a must in the food, when making the new generation of millet spicy, Chaotian pepper, two vitex three kinds of chili pepper according to the proportion of hand-fried fragrant and crispy after making coarse chili noodles, put in white sesame, star anise, bay leaves, Kaempfera, ginger, garlic, pepper, cumin mixed and placed in the oil basin, take another large pot, heat the rapeseed oil to about 240 degrees, fry the onion, one is to cool down, the other is to increase the fragrance and remove the peculiar smell, when the oil temperature drops to about 120 degrees, pour it into the basin with chili noodles in three times, stir while pouring in, In this way, the oil temperature and heat can be controlled, and you can refer to the information on the production method of the red oil recipe of the angry mess. When it comes to handling oil, most people are misled into using green onions, coriander, and spices that are too expensive to fry in an oil pan to make them fragrant, which is redundant.

Hello, dear! For you, you can find spicy oil powder, chili oil, and make 200 grams of chili noodles to make red oil. The combination of 150 grams of Erjingtiao chili noodles and 50 grams of Chaotian chili noodles is used.

Erjingtiao chili noodles are mainly fragrant and remorseful, and the spicy taste is average. The Chaotian pepper pepper noodles are just the opposite, full of spicy flavor and average fragrance. The combination of the two can learn from each other's strengths and complement each other's weaknesses.

Can you add, I don't quite understand it.

Chili oil is a seasoning that is made in a particular way. When making it, it is common to use chili peppers and various ingredients and spices that are fused together by the right oil temperature. It is widely welcomed by the people of the Sichuan-Chongqing region of China.

Chili oil is a must in the food, when making a new generation of millet spicy, Chaotian pepper, two vitex three kinds of chili pepper according to the proportion of the ruler Yuzhao hand-fried crispy after making coarse chili noodles, put white sesame, star anise, bay leaves, kaempa, ginger, garlic, pepper, cumin mixed and placed in the oil basin, take another big pot, heat the rapeseed oil to about 240 degrees, fry the onion, one is to cool down, the other is to increase the fragrance and remove the odor, when the oil temperature drops to about 120 degrees, pour it into the basin with chili noodles in three times, stir while pouring in, In this way, the oil temperature can be controlled, and the specific information on the production method of the red oil formula can be referred to. When it comes to handling oil, most people are misled into using green onions and coriander, which are too expensive, and putting spices into the oil pan to fry the fragrance, which is redundant.