How to make red oil chili peppers fragrant and spicy

A better way to eat on the portions.

Here's how:

Step 1: Take a stainless steel basin and pour in the same thickness of chili noodles, it is not right to put only one kind of chili noodles in fried chili oil, it must be thick and thin, otherwise it will cause the chili oil to be not thick and not red and bright. Then pour in an appropriate amount of white sesame seeds and dried red peppers, the fragrance of chili oil in addition to the aroma of chili peppers, the most important thing is the fragrance of sesame seeds, these four ingredients are indispensable.

Step 2: Cut the chives and coriander, you can put more, the fried oil is fragrant, take 3 bay leaves, 3 star anise, 4 pieces of cinnamon for later use, all the ingredients for fried chili oil are ready, and it is relatively simple to make.

Step 3: This is the focus of today's talk, the extra step is this step, pour a small amount of cold oil into the pot and stir evenly, so as to prevent the hot oil from frying the paprika and blowing it black, pouring oil first can play a protective role, the chili oil you make is not red or bitter is the reason for missing this step.

Step 4: Pour more cooking oil into the pot, the oil temperature is about 5 into the heat, pour in chives, coriander, bay leaves, star anise, cinnamon, fry slowly, flip while frying, let it be heated evenly, and remove all after frying.

Step 5: This is the fried and dried ingredients, which are particularly fragrant, but unfortunately they can no longer be cooked, so they can only be poured out, and the oil in the pot absorbs the essence of these ingredients, and the fragrance is doubled.

Step 6: Pour the hot oil in the pot on the chili powder, instantly exude an attractive fragrance and a lot of bubbles, stir well with chopsticks, wait for the bubbles to disappear and cool, the chili oil is ready, the chili oil is ready to do so.

The spicy, fragrant and red chili oil is made as follows:Ingredients Tools: 50 grams of chili flakes, 150 grams of vegetable oil, appropriate amount of white sesame seeds, 4 star anise, 2 grass fruits, appropriate amount of Sichuan pepper, pot.

1. Heat oil in a hot pan.

2. Put in star anise, grass fruit, and peppercorns to start frying, and remove these after frying the fragrant smart mold.

3. Prepare the chili noodles, call the hemp in white zhizi, and put some salt.

4. After pouring the oil for the first time, slowly stir well with a small spoon.

5. You can pour oil for the second time, and it will be fragrant.

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.

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