Who knows how to make chili oil more fragrant?

The tutorial you want for the secret chili oil.

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

The secret chili oil that is indispensable for mixed vegetables and noodles.

Secret chili oil, the chili oil you want, hurry up and make it.

1. Material selection.

If you want to make spicy and fragrant chili oil, you must choose the kind of sun-dried pepper, and the chili pepper can not be moth-eaten and can not have deterioration symptoms. The choice of oil is also very important when making chili oil, and if you want to make the chili oil spicy and fragrant, it is best to use soybean oil or rapeseed oil.

2. Ingredients. The choice of ingredients when making chili oil is also very important, which is also spicy and fragrant chili oil, the key is to prepare only chili pepper to drink oil when making chili oil, but also to prepare an appropriate amount of pepper, pepper and bay leaves, as well as plantains, grass fruits, cloves and other spices, these spices are added, in order to make the chili oil particularly fragrant.

3. Practical skills.

There are certain methods and skills in the production of chili oil, first of all, all the prepared chili peppers are chopped, and then an iron pot is prepared, and the prepared oil is heated in the pot.

4. Oil extraction skills.

When frying chili oil, put the prepared chili pepper in a large bowl that is not afraid of being hot, pour the fried hot oil directly on the chili noodles, but do not pour the hot oil at one time, you should pour a part of it first, and then mix it with chopsticks, then pour in the hot oil again, mix it thoroughly, and add the hot oil again, so that the chili oil will not be fried and the chili oil can also make the chili oil spicy and fragrant.

Through the above introduction, you can know that if you want to make chili oil spicy and fragrant, you must not only prepare the best materials, but also prepare a complete set of ingredients for him, and also master his practice skills, if you are interested, try to make it at home, I believe everyone can make spicy and fragrant chili oil.

Choose the raw materials.

1. Chili pepper If you want to choose a spicy taste, the best chili pepper is the kind of sun-dried Chaotian chili, the spiciness of this chili pepper is relatively high, therefore, the selection of this chili pepper can ensure the spiciness, remember, the chili oil is made of dry chili pepper, fresh chili pepper is not made chili oil.

2. Oil is also very important to make chili oil ingredients, the selection of oil is also very important, generally fried chili oil uses soybean oil (rapeseed oil) + sesame oil, this fried chili oil has a good color and fragrant taste.

3. Ingredients If you want chili oil to be very fragrant, the rest of the ingredients can not be less, such as pepper, pepper, bay leaf, star anise, grass fruit, cloves, cumin, etc., can be added in small amounts, which will not rob the taste of chili oil, but also make chili oil have a unique fragrance, which is very delicious.

Add the paprika in portions.

In fact, in order to better bring out the aroma and spiciness, the chili powder and oil should be slowly added in stages, and the chili oil made when the oil temperature is just right is beautiful in color and tastes good.

Cook slowly. After cooking, in order to make the chili oil more fragrant, you can go back to the pot and continue to boil it with a simmer, and the moisture and vinegar flavor in it will be fully boiled off, and then a strong aroma will emerge, and the chili oil will be more fragrant and will last longer.

How to make chili oil.

Ingredients: dried red pepper, cinnamon, grass fruit, star anise, bay leaves, Sichuan pepper, white sesame seeds, oil.

Method: 1. Crush the red and spicy dried chili peppers with a crusher; 2. Divide the paprika into three parts; 3. Prepare a larger container, preferably a porcelain bowl, which can withstand high temperatures; 4. A piece of cinnamon, a piece of grass fruit, a star anise, a bay leaf, 20 peppercorns, and a dish of white sesame seeds; 5. Start to sit in the pot and burn oil, pay attention to the need to heat the pot first, and then put the oil, peanut oil and vegetable oil are good choices; 6. After the pot is hot, pour in enough oil and wait, when the oil is hot, put cinnamon, pepper, star anise, bay leaves, and grass fruits into the oil, and stir gently to make the oil more fragrant; 7. Pour the first part of chili powder into a large bowl, when you find that the oil starts to smoke, it means that the oil has been burned, immediately turn off the heat, wait for a minute, this is a very important step. The advantage of lowering the oil temperature is that the oil has reached the maximum temperature, so the oil is very fragrant, and cooling down can prevent the seasoning from frying and becoming bitter; 8. Pour 1 3 of the oil into a bowl filled with chili powder and stir constantly, this step mainly reflects the fragrance; 9. Pour the second part of the chili powder into the bowl, pour the other 1 3 of the oil in the pot into the bowl, and continue to stir.

This step is mainly spicy, as the capsaicin is fully dissolved in the oil at such a temperature. If the temperature of the oil is too high or too low, it will affect the spiciness and color of the red oil chili seeds; 10. Pour the last portion of chili powder into a bowl, then pour in all the raw sesame seeds, and pour in all the remaining oil in the pot. Because the oil temperature is lower, it can decompose the capsachithin in the pepper, which generally takes 5 minutes, and the red oil and chili will become more and more red; 11. Wait for it to cool down completely, put it in a glass bottle or porcelain jar, and the red oil and chili are completed.

Ingredients: coarse chili noodles, fine chili noodles, green onions, ginger, coriander, bay leaves, star anise, cinnamon, rapeseed oil, white sesame seeds.

To make chili oil, you need to prepare coarse and fine chili noodles, not just one, and coarse chili noodles are more than half of fine chili noodles are the most suitable.

Put the chili noodles in a pot, stir well, put the white sesame seeds into the pot, turn on low heat to fry it until fragrant, pour it into the chili noodles after cooling, mix evenly and set aside.

Then clean ginger, green onions, coriander, bay leaves, star anise, cinnamon, and set aside, these are the spices used in frying oil, which are indispensable, and they are one of the keys to making chili oil fragrant.

Add an appropriate amount of cooking oil to the pot, if you want to taste more fragrant, it is more appropriate to use rapeseed oil, after the oil is put into the pot, then pour all the above spices into the oil pan, then turn on low heat and fry.

During the frying process, do not adjust the high heat, and keep the effect so that the aroma of the spices can be integrated into the oil, as the high heat will fry the ingredients and destroy the taste.

Fry until the spices are browned and quickly take out, after the salvage is clean, then turn off the heat, wait for more than ten seconds, if you hurriedly pour hot oil, it will be hot and paste, so wait for a while, scoop up a part of the hot oil and pour it into the pepper noodles, it is best to stir while pouring, heat evenly, and will not let the surface paste off.

After wetting the chili noodles, wait another 30 seconds, when the time is up, scoop a part of the hot oil into the chili noodles and stir well.

Continue to wait for 30 seconds, pour the remaining cooking oil into the chili noodles, if there is too much spice oil, you can put the spice oil into another container, and wait for the filling, or stir-fry, you can use it, no waste at all.

Finally, drop a few drops of vinegar in the chili oil, stir well, and the vinegar flavor volatilizes, so that the chili oil is ready, and after the chili oil cools down, put it in a bottle, and take it at any time if you want to eat, but use a clean spoon when you take it.

Go to the vegetable market to buy dried chili peppers, pick out the ones that are not very good, break them with a food processor, put them in a bowl, put oil in the pot and heat them to 8 hot, pour the oil into the chili bowl, and when the chili oil is cold, it will be ready, and you can also put some white sesame seeds to increase the fragrance.

Spicy oil is often used when eating hot pot, which is rich in a variety of nutrients and has high nutritional value. Below, let's take a look at how chili oil can be made spicy and fragrant.

01 Dried chilies and dried peppercorns.

Mix the dried peppercorns you bought with the dried peppers, wash them with water and control the drying, then break them up and put them in a pot.

02 Burn the pot.

Then boil the pot, and when the pot is boiling, pour in the appropriate amount of oil, which can be olive oil or peanut oil, and bring the oil to a boil.

03 Pour in the chili peppers and peppercorns.

After the oil is hot, put the dried peppercorns and dried peppers together and stir them, or you can pour the hot oil on top of the dried peppers and dried peppercorns, and then stir well.

04 Condiments.

If you add some condiments, such as star anise, bay leaves and other fragrant dry ingredients, it will make the chili oil more fragrant and delicious.

Pour the freshly prepared chili noodles into a large basin, pour in some high liquor, add a spoonful of salt and stir well, the liquor can fully stimulate the aroma of chili peppers.

First of all, the pot should be heated with oil, and then add green onions, garlic, fresh ginger slices, star anise cinnamon onion slices, and coriander leaves until browned, and then take out these materials, and then pour hot oil on top of the chili noodles, so that the chili oil is particularly fragrant.

Then when we choose raw materials, we should choose more high-quality ingredients, and then choose some flavored ingredients. to be able to achieve this taste.

When you have been to Lanzhou La Restaurant to eat noodles, you will also see a bottle of quite tempting chili red oil on the table, these chili oils not only look red and bright, but also have a moderate spicy taste and a compelling aroma when you try it, especially when chili oil and noodles are mixed together, it is simply a match. In addition, chili oil can also be eaten with meals, so that the taste of the dish can simply play a role in enhancing the flavor. You may eat a lot of chili oil, but you may not know anything about the production of chili oil, even friends who love spicy food may not know the production process and secret recipes, today we will focus on learning the production process of chili oil.

First of all, we prepare the materials needed for chili noodles, here we need to prepare coarse chili noodles, Sichuan pepper, star anise, bay leaves, sesame seeds, green onions, coriander, salt and so on.

Deep-fried condiment ingredientsNext, we will heat the oil, in the pot we try to add a little more cooking oil in order to make more chili oil, when the oil temperature is three or four hot, we immediately put onions, coriander, shallots, star anise, cinnamon, bay leaves, etc., to fry them slowly over low heat, the aroma overflows, so that the aroma of these ingredients slowly penetrates into the hot oil, and after these ingredients are fried until browned, then they are fished out with a sieve.

To make chili oil, we have to pour the hot oil into the chili noodles mixed in advance, here we want to remind that the chili noodles are best to use an appropriate amount of cooked oil, salt, monosodium glutamate, white sesame seeds in advance to stir well, and then slowly pour the hot oil into the chili noodles and keep stirring, so that the chili noodles are evenly heated to produce aroma, here we should pay attention to the fact that when we pour in the hot oil, we must let it cool in an appropriate amount, and do not let the oil temperature be too high, otherwise the chili noodles will be scalded to charred, and the chili oil will be bitter.

The operation process of making chili oil by yourself is so simple, you might as well make it yourself.

It is because the chili oil contains the fragrance of some seasonings, so it can make the fragrance so strong, and the chili peppers are generally fried in advance, and chives and onions are added. Garlic, ginger, peppercorns, fennel and other seasonings, and the final filtered oil is the more delicious.

Because hot oil and chili peppers together give off a fragrance. Put the chili pepper together with your favorite other seasonings, heat the oil until it is 70% hot, add it to the chili noodles, and it is ready.

Because after the chili oil is stir-fried, the smell emitted is particularly fragrant. Pour some oil into the pan, then pour in the pre-mixed chili noodles, add cooked sesame seeds, and stir-fry for 10 minutes.

First of all, take an appropriate amount of container, add coarse chili noodles, fine chili noodles, white sesame seeds, salt, pepper chicken essence for later use, heat the oil, heat the oil, put in the green onion segments, onion slices, coriander, star anise, bay leaves, cinnamon, ginger slices, fry all these ingredients to yellow, take out these ingredients, pour hot oil in the bowl, and then stir up the very delicious chili oil is ready; The trick to master is to be sure to fry these ingredients and then take them out, so that the aroma of these ingredients will be stimulated, and the chili rape made is very delicious.

It should be added to a little hot pot base, and then put millet pepper or chopped pepper, which must be fried on high heat.

When making chili oil, you should choose chili noodles and put them in a bowl, then heat the oil in the pot, add a little garlic and stir-fry until fragrant, and splash them on top of the chili peppers, which tastes very fragrant.