How to make oil and spicy pepper more fragrant, how to make it fragrant?

Ingredients: 30g of chili flakes, 30g of chili powder, 30g of chili noodles, auxiliary materials: 30g of Sichuan pepper, 15g of cumin powder, 10g of star anise, 10g of cinnamon, 10g of bay leaves, 20g of white sesame seeds, 5g of thirteen spices

Excipients 2: 20g salt, 1 tablespoon of high liquor, appropriate amount of coriander, appropriate amount of celery, appropriate amount of green onions, appropriate amount of onion

How to make oily peppers:

Step 1Spread three forms of chili pepper and thirteen spices, cumin powder, Sichuan pepper powder, and white sesame seeds into the bottom of the bowl.

2.Before putting the oil, put a large spoonful of high liquor to enhance the flavor.

3.Add cool oil and add salt while stirring.

4.Soak star anise, cinnamon, peppercorns and bay leaves in water for later use.

5.Put the ingredients in the cold oil, fry slowly over low heat, and remove the ingredients after they are dry.

6.Remove the sesame oil from the pan into three parts: 70% hot pour into one part and stir excellently.

7.When it is 60% hot, pour in one part and stir to make it spicy.

8.When it is hot, pour in the remaining oil and stir until fragrant.

9.The secret oil chili pepper, which is better than the restaurant outside, is ready.

The first method: use dried chili peppers.

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

Production process:1Dry 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 aroma is ready, 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.

Preparation: Put 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 take a spoonful of cold vegetables, which is particularly delicious. The colors are also particularly beautiful.

Ingredients: chili noodles, paste chili peppers, salt, peanuts, ginger, garlic, green onions, coriander, Sichuan pepper, star anise, cinnamon, bay leaves, white pepper, sugar, white sesame, high liquor.

Steps: 300 grams of chili noodles into 300 grams of paste chili noodles, then three spoons of salt, white pepper, two spoons of sugar, stir well, then add 100 grams of cooked white sesame seeds, and then add half of the high liquor and half of the cold water, wet the chili noodles. High liquor can enhance flavor and extend shelf life.

Heat the pot, put in the peanuts, turn on medium-low heat throughout the whole process, fry the peanuts until the crackling sound and fry for another minute or two, fry until fragrant, and then put them out to cool for later use. Slice the garlic, shred the ginger, cut the green onion into sections, and cut the coriander into sections. Pour the peanuts into a grocery bag and crush them with a rolling pin.

Pour the crushed peanuts into the chili flakes and stir well. Divide between two bowls. Pour rapeseed oil into a hot pan, the oil temperature rises to 70% hot, put in the spices prepared in front, boil to slightly charred, then add star anise, cinnamon, bay leaves, peppercorns, and remove all the spices after boiling fragrant.

Then heat the oil to 70% hot, then pour the hot oil on the pepper noodles three or four times, and then stir well to let it heat evenly. The oil is poured and the spicy is ready.

The peppers I chose are not very spicy, they are spicy and spicy! First, cut several chili peppers into segments, remove the stems, separate the chili seeds from the chili pepper segments, and do not use the chili seeds of the bell pepper. Put the cut chili peppers in a pan and fry them dry and stir-fry until they are spicy. The sesame seeds are also sautéed in a clean pan.

Chop the fried chili segments in any way you can imagine. It's not too fine, I use a household grinder. Add sautéed cooked sesame seeds to the chili powder.

Add an appropriate amount of rapeseed oil to the pot (I think red oil chili pepper or rapeseed oil is the most fragrant), add onions, green onions, star anise, grass fruits, bay leaves, cinnamon, and soak. Note: Don't fry it! Fry until browned!

It's going to be bitter if it's paste! Leave the grass fruit in the oil and remove all the other spices.

Slightly wet the paprika with an appropriate amount of oil (not too hot). So as not to fry the paste at too high temperature.

Burn the oil until smoking, estimated at 160-170 degrees, pour over the paprika in three parts. It is easier to bring out the aroma and spiciness of chili peppers. Leave the grass fruit in the oil to better retain the aroma.

The last of the last! It is very important to pour two caps of white wine on the red oil chili pepper to better stimulate the aroma of the chili pepper.

See if it's dried chili pepper or chili flakes.

Dried chili pepper 100 degrees oil temperature, a little more oil, fry for one or twenty seconds, don't wait until it turns brown and then pick it up, after turning brown and scooping it up, the high-temperature oil will continue to work, and it is easy to turn black and mushy.

The oil temperature of the chili noodles is 100 degrees, and the amount of oil must be enough to soak the chili noodles. Dig a nest in the middle of the chili noodles, pour oil into it, and stir quickly.

2. Wait for the chili oil to cool thoroughly before adding salt, sugar, soy sauce, monosodium glutamate, chicken essence and other seasonings!! Otherwise, the chili pepper is easy to absorb moisture and become damp, and it will not taste good and will not be fragrant. (If you add seasonings and soy sauce and the like before frying as said upstairs, I guarantee you won't be able to fry the real Sichuan spicy oil chili pepper!)

<> the steps to fry chili peppers to save the recipe to your phone.

Step 1space

A small handful of dried red peppers, don't have too much, you can't eat much peppers per meal. Wipe clean with clean, semi-dry gauze and do not get wet.

Step 2space

Add cooking oil to the pot and heat it, not too much oil, less than half of the chili pepper.

Step 3space

Once the oil is slightly hot, add the cleaned chili peppers and stir-fry. Use low heat, the oil temperature should not be too high, otherwise the pepper will be fried as soon as you put it in.

Step 4space

Stir-fry until the peppers change color, then turn off the heat and put them in a mortar.

Step 5space

Add a pinch of salt, let it cool and then mash it, add a little boiling water and you can eat. The chilled peppers should be crisp and easy to crumble, and the peppers will give off an amazing aroma during the pounding process.

How to make it fragrant?

Heat oil in the pot, pour in green onion and ginger, celery, add bay leaves, star anise, cloves, angelica, and peppercorns on medium and low heat when the oil temperature is hot, and fry slowly over medium and low heat, stirring often to make the raw materials in the pot evenly heated, and fry the water in the spices.

After the spices are slightly yellowed, pour in the coriander segments and fry them together, fully extract the scallion oil inside, fry the spices until they are dry and fragrant and golden, turn to low heat and then soak and fry for a while, so that the fragrance can be integrated into the oil, and then the slag in the pot is salvaged clean.

Continue to heat the scallion oil, when the oil temperature rises to 60% hot, pour the scallion oil on top of the chili noodles one by one, stir evenly with each spoonful, and pour a whole piece into the chili noodles are easy to paste.

After all the chili peppers are soaked, sprinkle in the white sesame seeds, pour all the remaining hot oil on the white sesame seeds to stimulate the fragrance, and put the prepared chili oil aside to stand overnight before eating, the spicy taste is more intense.

Hello friend, is there any chili pepper you can do this. Chili oil】【Ingredients】Coarse chili noodles, fine chili noodles, onions, Sichuan pepper, star anise, dried chili peppers, bay leaves, sesame seeds, edible oil, salt, white wine, dark soy sauce, green onions, coriander [Method and steps] 1. Prepare a large bowl, add 100 grams of coarse chili noodles to the large bowl, then add 100 grams of fine chili noodles, and then add the prepared 20 grams of white sesame seeds to the chili noodles, add two spoons of salt, and stir them well with chopsticks. Then add a large spoonful of cooked cold oil to the chili noodles (we need to prepare the cooked cold oil in advance), and then stir the chili noodles well and set aside.

2. Clean the prepared coriander, cut it off and put it in a bowl for later use. Cut the green onion into pieces and put it in a bowl for later use. Onions are cleaned and cut into small pieces.

Then heat the oil, add more cooking oil to the pot (if you want to make the chili oil taste delicious, you must prepare more cooking oil), heat the oil temperature to three percent hot, add all the spices prepared to the hot oil, and turn on low heat to fry the spices slowly, so that the fragrance in the spices is fried into the hot oil. Once all the ingredients have been browned, remove them from the hot oil and heat the hot oil until it is fully hot. 3. After preparing the hot oil, we need to add it to the prepared chili noodles in three times, and stir the chili noodles with chopsticks while adding them, so that the chili noodles are heated evenly.

If you add the hot oil in three times, the chili noodles will be scorched due to the high temperature of the oil, resulting in a burnt smell of the chili oil. Finally, we need to add a large spoonful of high liquor to the prepared chili oil and stir well. The addition of high liquor can have a good flavor effect on chili oil, and can also improve the preservation time of chili oil.

After stirring, the fragrant chili oil is ready. 【Tips】1. When preparing spices, you can prepare more, and the chili oil fragrance will be stronger. 2. The hot oil must be added to the chili noodles in three times, not at one time.

3. If you want to make the chili oil last longer, you must remember to add an appropriate amount of high-grade liquor to it.

Preparation of fragrant cooked oil chili (chili oil):

Bake peanuts at 160°C until they are crispy after cooling, rub off part of the peanut coating, and crush them (larger particles will have more texture, and smaller ones will be more fragrant).

Mix the chili flakes, Sichuan peppercorns, chopped peanuts and cooked sesame seeds.

Chop the onion haphazardly into chunks, cut the ginger into slices, and crack the garlic.

Roughly crush the spices.

Fry until lightly browned, dry well and remove.

Add spices and fry until slightly discolored, remove immediately (put the larger spices first, put the smallest ingredients last, not fried for a long time), and put them in the mixed chili noodles.

When the oil is smoking, pour in the hot oil one by one, stirring to mix the chili noodles with the oil evenly.

Stir well to combine.

Add the liquor (it will boil harder, please use a larger container), after the alcohol volatilizes, the hot oil is calmer, cover the lid or seal it tightly with tin foil, let it stand for 1 night, so that the fragrance precipitates and blends, and then bottles and refrigerates.

Spicy peppers, so that it will be fragrant:

1. First of all, prepare a large bowl, add 100 grams of fine chili noodles and 50 grams of coarse chili noodles to it, and then prepare a small bowl of white ripe sesame seeds to add to the bowl, add two spoons of salt and 50 grams of cooked grain and oil, and then stir it well with chopsticks to wet the chili noodles. After the chili noodles are ready, you can prepare for the next step.

2. Heat the oil, add about one liter of cooking oil to the pot, wait until the oil temperature is hot, add all the spices prepared to the hot oil, and add two coriander to fry it slowly over medium heat, and when the fragrance of the spices is fried, and the coriander appears browned, you need to take all the spices out of the oil pan and throw them away. (When frying the spices, the oil temperature must be controlled, if the oil temperature is too low, the fragrance of the spices will not be fried, and if the oil temperature is too high, it will easily cause the spices to be fried and burnt, which will affect the chili oil made and taste a burnt smell.) ）

3. After preparing the hot oil, you need to add it to the chili noodles while it is hot, and you need to add a small amount at the beginning, stirring while adding. When the hot oil is added to about 1 3, pour all the prepared hot oil into the chili noodles and let the high temperature thoroughly bring out the aroma of the chili peppers. Finally, simply stir with a spoon for a minute or two and allow the hot oil to cool.