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

Paprika. Choosing paprika is key. When you go to the market to choose, you should compare several more, and you need a good color to produce red and bright chili oil.

You think, the oil is not red, and the red naturally comes from the chili pepper. Some merchants will choose pigments, please, don't. For the benefit of diners, but also to accumulate virtue.

2.Oil. Just plain peanut oil will do. However, peanut oil can sometimes be more expensive, and soybean oil or other vegetable oil can be used. It doesn't have to be expensive, but it must be clean, fragrant vegetable oil.

3.Spicy vs. not-spicy. You can add sugar to the paprika, which is not spicy. Add a pinch of salt, this is spicy.

Some people like to add green onion and garlic, but it is not recommended to put it because the taste of the guests is different. Sugar and salt are in the right amount, just to enhance the taste, a little is enough. It's not about eating salty and sweet in chili.

Put some chicken bouillon, but less. A lot of it is because there is a lot of MSG, and it is delicious to eat, but after eating, the mouth is dry for a long time, which will make your customers feel unhealthy and will not come back.

4.Other spices: peppercorns, peppercorns, etc., as mentioned earlier, onions and garlic are not put in. For the same reason, I have a lot of customers, which I can put in the noodles later, and I have chili oil as long as it has a red color and a spicy flavor and aroma.

5.Make. Simple, grease the pan. Mix the paprika with sugar or salt and set aside.

About 10 to 15 seconds after the oil smokes, pour the oil into the chili powder you have prepared. Stir best while pouring. To be on the safe side, it's best to have another person stirring on the side. Safety first.

The first method: Xiaopi uses dried chili peppers.

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

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1.Dry 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 fragrance is fragrant, 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.

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Put the 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 cold vegetables to a spoonful, Bi Ji is particularly delicious. The colors are also particularly beautiful.

You can refine it like this:

1. Add oil to the pot, heat until it smokes, turn off the spine and let the oil cool.

2. Add chili powder and water to the oil pan and stir well.

3. Cover the pot, bring to a boil over medium heat, and change to low heat.

4. There is no sound of water in the pot to be boiled, there is no water, open the lid and turn off the heat.

5. Sprinkle in sesame seeds, add a little salt, stir well, cool the hidden ears, put them in a sealed jar, and put them in the place where the cherry blossoms are transported away from light.

When making chili oil, you should first boil the oil, first boil out the cooking oil, and then add the chili noodles, so that the chili oil is fragrant and spicy.

When refining chili oil, you can put some sesame grains, star anise, kaempfera, etc. for fragrance, and the oil temperature should also be appropriate, not too hot or too cold.

If you want to fry that good chili pepper back to the noisy Chang oil leak chop, first of all, the chili must be dry and spicy, and when frying the chili oil, you can put less salt and fry it with 70 degrees of left and right oil.

1.Put the dried chili peppers into the press and press them finely, then heat the oil in the pan, put the chili peppers down, and slow down the heat.

Place sesame seeds on the pepper flakes. Allspice. Then heat the oil to boil. Smoke. Pour the hot oil over the spicy noodles.

When we want to practice the fragrant and spicy chili oil from the dried orange cherry blossoms, first of all, we should grasp the heat, no bush is actually the chili pepper variety, and secondly, Wu Chop is the time for you to fry.

Ingredients: half a pound of chili powder, 1 tael of sesame seeds, one and a half pounds of rapeseed oil, ginger.

Spices: 5 star anise, 1 or 2 peppercorns, 2 grass fruits, a handful of cumin, 5 good ginger, 5 cloves, 1 cinnamon, 5 bay leaves.

Method: 1. Put the chili powder in a pot and put all the spices in. Take another pot of rapeseed oil and burn it until it smokes, and then cool it naturally to eighty percent hot, the standard is to put in a ginger slice, and the ginger slices can be surrounded by continuous bubbles.

2. Pour 80% of the hot oil into the pot with chili powder and spices, stirring as you pour, until all are poured in.

3. Put this pot on the fire, boil over medium-low heat, and stir constantly with a long-handled spoon to avoid sticking the pot.

4. Boil for 5 minutes, turn off the heat, sprinkle in sesame seeds and cover with a lid, wait for the oil to cool completely, and a pot of authentic red oil is good.

1. It is recommended to pick out the spices in it when you use it, so that the flavor is stronger.

2. Generally, restaurants are mixed with a variety of chili peppers, and ordinary coarse chili powder can be used at home.

Extended Resources:Tricks for frying chili oil

1. Spicy seeds: take the dried red peppers of the year, powder and granular can be, the chili oil with spicy seeds is more fragrant than the one without seeds, and the color of chili oil without spicy seeds is more red and bright than that with seeds.

2. Oil: It is best to use vegetable oil for oil, and other oils will not excite the fragrance.

3. Oil temperature: pour hot oil into the pepper noodles, but pay attention to the oil temperature, too high the pepper will burn, too low will reduce the fragrance of the pepper.

4. Stirring incense: After pouring the oil, stir the chili oil until it does not bubble, pour in a few drops of vinegar, and immediately stir the chili oil, which can be seen that the chili oil is boiling and bubbling again, and the aroma is rising. The color of the chili oil after the incense is bright red and oily, and the fragrance is rich, and it is slightly sour and mellow.

5. Polishing: After the fragrance is excited, when the chili oil is not bubbling, add a small amount of sugar to the chili oil and stir well. The color of the retouched chili oil will appear ruddy and heavy.

1. Finely chopped green onion, Sichuan pepper, cumin, sesame seeds, and a pinch of salt.

2. The best chili noodles, (if there are self-planted chili peppers, it is perfect to dry and cut them) 3. The amount of oil depends on the amount of chili noodles... Others prefer chili oil, so put more oil.

4. Heat the oil in the pot, the temperature of the oil is very important, generally you need a reference, you can throw in a piece of chopped green onion to test the oil temperature, look at the temperature of the fried chives, immediately turn off the heat, and cool it slightly. (If the oil is too hot, the pepper will not taste good).

5. Put the chili pepper and seasoning in a bowl, pour the oil directly on top, stir up and down with a spoon, and let the hot oil fully fry the chili noodles.

That's it... Every time I can't stop eating... Haha...

Method 1: Put the chili noodles in a larger container (preferably ceramic), boil the rapeseed oil to about 120 degrees (the oil is smoking) and pour it directly into the container, and stir quickly, the ratio of oil to chili is 5:1.

Method 2: Heat the oil (preferably pure rapeseed oil) in the pot to 80 degrees (the oil surface smokes), pour the chili pepper into the pot and stir, add appropriate water when the pepper skin bubbles, and evaporate the water through the boiling process, scoop out the upper layer of red oil in the pot.

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

The method of refining chili oil is as follows:

1.Prepare the materials. From left to right: First row: onion cubes, shallots, celery segments.

White sesame seeds, 300 grams of rapeseed oil.

Second row: 150 grams of old ginger slices, grass fruit, cinnamon, bay leaves, star anise, dried peppercorns, and coarse chili pepper noodles. The ratio of chili flakes to oil is 1:2.

2.Heat the pot, pour in the vegetable oil, heat until about 5 ripe, add the onion, green onion knots, celery and ginger slices, turn to medium heat, boil until the onion is slightly dry, pick out and discard.

3.Turn off the heat and pick up the dried vegetables and throw them away. Add the peppercorns, turn on low heat, and boil until the peppercorns change color. Turn off the heat, remove the peppercorns and discard.

4.Add the spices, turn on low heat, boil for a minute, remove the spices and throw them away.

5.Take a large, heat-resistant, waterless container and pour in a small half of chili noodles. Scoop up a spoonful of oil with a large soup spoon, count silently for 30 seconds, pour into the chili noodles, and stir for about 20 seconds. Until the oil and spicy son is no longer excited.

6.Pour the white sesame seeds and a small half of the chili noodles into a bowl, stir well, and pour in all the vegetable oil. At this point, there will be a lot of bubbles in the bowl, so it's okay, just keep stirring for a while and let it stand.

When the chili seeds are reduced to room temperature, pour in the last half of the chili noodles and stir well. Let it sit overnight and allow the oil and pepper flakes to blend well and it will turn a beautiful red. It is then bottled, stored in the refrigerator and ready to use.

7.Finished product.

Don't be so troublesome, I do it every day, put the cooking oil into the pot, and then put the chili noodles into the bowl, put less sesame seeds, put the cooking oil, and pour the oil on top of the chili pepper when it is burned to 40-50 degrees, and pour more oil on top of it, and stir it to it, so that the oil is red, but you must pay attention to the oil should not be too hot, otherwise the pepper will be black, and it will not be too cold, and the fragrance will not come out when it is cold.

You can take the dried red pepper (pointed pepper) and process it into chili noodles, it is best to bring some seeds from the chili peppers, grind the noodles into a bowl and put the chili peppers into a bowl, add some salt, if you don't want to eat too spicy, put more salt, and then pour more cooking oil into the pot and heat up! When it's almost smoking, turn off the heat and pour the oil into the chili noodles! Stir it up, cool it and serve!

It's very fragrant, and it's spicy!

Steps: (1) Rinse the dried chili peppers, absorb the surface moisture with a kitchen paper towel and let it dry naturally.

2) Beat the chili peppers in a food processor, do not need to beat too finely.

3) Wash and dry the chives and tie the knots, pat the garlic so that it can taste when it is fried for a while, and prepare sesame seeds and other spices.

4) Put the oil in the pan, put the spices in the low oil temperature, and fry until fragrant. After the bay leaves and garlic change color, remove the spices.

5) Take a heat-resistant container and add white sesame seeds with a pinch of salt and one-third of the ground chili pepper.

6) Continue to heat until the oil begins to smoke slightly, at this time the oil temperature is about 230-240 degrees hot, turn off the heat.

7) Pour one-third of the hot oil on the chili noodles with a high-temperature spoon, the chili powder and white sesame seeds will tumble and bubble because of the pouring of hot oil, and you can smell the fragrant chili pepper fragrance, which is a fried fragrance.

8) Put another third of the chili pepper into the heat-resistant container, wait for about 20 seconds, wait for the oil temperature to dry to about 180-190, and then pour one-third of the hot oil on the chili pepper, pay attention to observe that the chili oil will still be poured by the hot oil at this time, but it will not be as obvious as the first time, and the chili will not be fried black, which is the second fried spicy.

9) Put the last one-third of the chili powder into a heat-resistant container and pour the remaining hot oil, at this time the oil temperature has basically dropped to about 150 degrees, and the chili oil will not tumble and bubble, which is three fried red. After the chili oil has cooled, it can be bottled (clean and waterless), and the taste will be more fragrant after storing it overnight.

People are not fools.

How do you know the products you make.

It is recommended to make chili peppers honestly.

This is the way to do business for a long time.