How do you fry chili oil for the most fragrant? How to fry chili oil can be the most fragrant

Fry the oil in chili oil, preferably with rapeseed oil. Rapeseed oil is the oil pressed from the seeds produced after the flowering period of rapeseed, with a golden color and a unique fragrance, which is incomparable to ordinary salad oil and olive oil. If you really can't find rapeseed oil, just use salad oil instead, the color and taste are slightly inferior, but it can be used.

As for olive oil, forget it, it's a good oil, but it's really not suitable for frying chili oil. Share the super fragrant chili oil method, ingredients: 50 grams of chili noodles, 8 grams of white sesame seeds, 150 grams of rapeseed oil, 5 grams of peppercorn noodles, method:

Pour the rapeseed oil into a pot and heat it to a temperature of about 220 degrees. Let the fried canola oil sit for 2 minutes and pour into a large, clean, waterless bowl. Add white sesame seeds and stir well.

Then pour in one-third of the chili flakes, stir well, and leave for half a minute. Pour another third of the chili noodles into it, stir well again and let it stand for half a minute. Then add the last third of the chili and pepper noodles and stir well.

The oil is hot, do not smoke and put in star anise, pepper, cinnamon, grass fruit, bay leaves, turn off the fire and cool down the ingredients to take out, heat again without smoke and put in the green onions, ginger and garlic minced over low heat until golden and take out, and then burn until smoking, turn off the fire and cool down and smoke a little, pour it into the pepper noodles in three times, cover the lid and simmer for a day, red and fragrant. Don't put too much material, it will be bitter. I fry chili oil, red pepper does not use Sichuan pepper, Sichuan pepper is spicy and not fragrant, use ordinary red dry pepper to crush, put sesame seeds in a bowl and fry until fragrant, peanut rice oil fry a little salt and white pepper.

Put oil in the pot and heat off the heat, pour the oil into the bowl with a spoon and stir the chili noodles, diffuse the oil until the chili noodles are slightly paste, and finally crush the white pepper sesame peanuts, put them in the chili oil together, and eat them for two days before they are red and delicious.

Pepper flakes are made. 80 grams of dried chili pepper (Erjingtiao), 20 grams of Zhitian pepper, 20 grams of white sesame seeds. The chili peppers are stir-fried in a pot and are divided into two stir-fries, one for the dried chili peppers and one for the finger peppers.

Stir-fry over low heat for 3 minutes, stir-fry until fragrant, then let cool until crispy. After the chili pepper is cooled, mash it into chili noodles and put it in a pot for later use. Add 4 grams of white wine, 15 grams of water, 20 grams of white sesame seeds, stir well and set aside.

Step 2: Boil canola oil. The ratio of chili pepper to canola oil is 5:

1. 500 grams of rapeseed oil, ingredients: half an onion shredded, 10 grams of ginger sliced, a shallot, 5 grams of coriander. Spices:

2 star anise, 2 bay leaves, 1 grass fruit. Boil the rapeseed oil until it is 50% hot, add the ingredients and spices, simmer for 3 minutes, remove the auxiliary ingredients. Heat the oil until it smokes and prepare for the next step.

Step 3: Pour the chili flakes. It is divided into 3 pourings, the first time is poured with oil to increase color, the second time is poured with oil to increase fragrance, and the third time is poured with oil to stimulate incense, and it is completed.

If you want to fry the bright red and fragrant chili oil, you still need a certain trick. Spicy: Take the dried red pepper of the year, powder and granular can be, chili oil with spicy seeds is more fragrant than without seeds, and chili oil without spicy seeds is more red and bright than seeds with seeds.

Oil: It is best to use vegetable oil for oil, and other oils can not excite the fragrance. 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 flavor of the pepper. Stirring incense: After pouring the oil, stir the chili oil until it does not bubble, pour a few drops of vinegar, and stir the chili oil immediately, it can be seen that the chili oil is boiling and bubbling again, and the aroma rises.

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. Touch-up: After the aroma is fragrant, 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.

Homemade fragrant chili oil, ingredients: rapeseed oil, fine chili noodles, a little water (you can also put some sesame seeds) [Method]: Prepare a small bowl and put two teaspoons of chili noodles in the bowl.

After the pot is hot, pour in a large spoon of oil, heat the oil until it smokes, turn off the heat and wait for a minute to cool a little, see that the oil surface is not smoking, pour the oil into the chili noodles, and finally pour in a little water and stir well. The color of the freshly made chili oil is not yet fully out, and it will take a day to show a beautiful bright red color.

Chili oil is a very practical seasoning oil, which can not only bring a spicy taste, but also bring a spicy taste, and is often used to mix cold dishes or make pastry snacks. Let's learn how to fry chili oil! Material:

30g chili powder, 100ml oil, 10 Sichuan peppercorns, 1 clove of garlic, 1 green onion, 1 star anise, break the garlic, cut the green onion into 1cm pieces, put all ingredients except star anise and oil in a heat-resistant bowl, and let the garlic, green onions, and Sichuan pepper on the top layer of the pepper noodles. Fill the wok with oil, add star anise, heat over medium heat until the star anise changes color, but it is not charred, and when it has a strong aroma, remove the star anise and put it in a bowl with other ingredients. Continue to heat the oil until a small amount of fumes come out, scoop out some oil and pour it into a bowl and stir quickly to combine.

Continue to heat the oil until a lot of fumes come out, pour all the remaining oil into a bowl and stir quickly.

First wash the ingredients that should be washed, cut the ones that should be cut, and dry the peppers for later use. Stir-fry the peppers until fragrant. Remember, don't pour oil, but dry fry. Subsequently, place the dried chili peppers in a blender and crush.

Dried chili peppers are beaten into chili flakes, or you can buy ready-made chili flakes directly.

Peel the fried peanuts, and if the peanuts are not cooked, they can be baked in the oven.

Prepare spices such as star anise, bay leaves, and peppercorns.

Cut the green onions into sections, pour a bowl of cooking oil into the pot, and add various spices and green onions.

Pour a bowl of rapeseed oil into the pot and add various spices and green onions.

Boil over medium and low heat, the fire should not be too large, so that the fragrance will be paste.

Crush the peanuts with a knife, put the chopped peanuts, chili powder, and cooked sesame seeds in a bowl, add a spoonful of salt and stir well.

Remove the various spices from the oil and pour over the paprika. It smelled fragrant and smelly.

Cool, bottle and store and open as you go.

After the oil is hot, pour it over the chili oil, and then put some white sesame seeds, so that it is the most fragrant.

To have a ratio of 1:4, 1 chili pepper and 4 oil, be sure to pour oil on the chili noodles. Put the chili noodles in a bowl, pour oil in the pot, pour a little on the chili noodles when the oil is warm, the amount is enough to mix the chili noodles evenly, and then burn the oil until it is hot, do not pour a little bit on the chili noodles and then mix, the rest is burned until it is hot, and then all pour it on the chili noodles, then the spicy fragrance comes to the nose.

After the shallots are dried, they are fried with vegetable oil together with the ginger peel and chili powder, and the ratio of shallots, ginger peel and chili powder is about 50:1:16.

When the oil is warm, that is, put down the chopped green onion and ginger, the oil temperature needs to be carefully controlled, do not make the oil hot, put 1 tablespoon of Sichuan pepper powder in a colander, and use a spoon to scoop warm oil to wash the pepper powder. Scoop up all the isothermal oil, then change to 1 tablespoon of ground sesame powder and put it in a colander spoon, and scoop the oil to make sesame powder.

One of the eight monsters of Shaanxi, a dish of oil and spicy. Spicy seeds are large slices similar to rice grains, and they must be heated in rapeseed oil at one time, and the oil will disappear after foaming. Then quickly on the spicy slices in the big bowl, it must be fast, so that the spicy spicy slices are a little burnt, such spicy slices are the most fragrant, not spicy, especially can be eaten.

Put the chili noodles in a bowl, then put a little salt, it is best to put a few peppercorns in it when burning the oil, then pour the oil into the bowl and throw away the peppercorns. The chili oil fried in this way also has a faint pepper flavor, which is super fragrant.

When the chili pepper is put some chopped green onions, an appropriate amount of monosodium glutamate, pour the oil directly on the chili pepper after it is hot, and stir it to prevent the burning of the chili pepper.

It's good to watch more food shows at home, I can only say: there is no most fragrant, only more fragrant!

Finally found a topic that I can, the first shot, please forgive me for any shortcomings, thank you! This recipe was seen on the Internet before.,I don't remember the specific name.,Base and rotten but I've always felt that this is the most practical way! A good bowl of chili oil, especially the chili oil from Sichuan, must be complete in color, flavor and flavor.

The uniqueness of this recipe is that the color and fragrance are realized as three separate steps, which is very operable! Since I used this recipe, all kinds of coleslaw at home can taste better than those sold outside.

First, prepare the chili noodles. It is best not to buy the bagged chili noodles sold in supermarkets or markets, because the chili noodles take too long to grind into powder and the taste is not fresh. The best way to do this is to find a small shop that sells dried chili peppers that can be processed on the spot in the wet market, and after selecting the dried chili peppers, they are powdered on the spot with a blender.

If you pay attention to it, you can also match it in the choice of chili peppers, such as Chaotian pepper spicy and Erjingtiao fragrant, which can be reconciled in a ratio of 7:3.

Second, prepare the oil. The best oil is rapeseed oil. After the rapeseed oil is cooked, turn off the fire, and then wait for the oil to completely cool to one or two percent, and then turn on a low fire, under star anise, grass fruit, bay leaves, pepper, the amount is not much, about three pieces of star anise, one grass fruit, three or five bay leaves, about ten peppercorns.

Then keep the low heat to slowly boil out the fragrance of the spices, if the fire is too big, you can turn off the fire and wait for a while and then turn on the low heat, this time is as long as possible, to keep the spices continue to produce the fragrance, and the spices will not turn black because the oil temperature is too high. Once the oil is boiled, remove the spices.

Third, prepare the chili noodles and divide them into three portions.

1. When the oil temperature is about 70% hot, put the first chili pepper, and the chili pepper at this time is for the whole chili oil to leak color. (When it is 70% hot, it is probably the chopsticks stick to the chili pepper in the oil, and you can see that the chili pepper spreads quickly, but the chili pepper will not turn black, and the oil temperature will scald the chili pepper).

2. When the oil temperature is about 50% hot, put the second part of the chili, and the chili pepper at this time is to make the whole chili pepper taste.

3. When the oil temperature is about 30% hot, put the third part of the chili pepper, and the chili pepper in the shed is the essence of the whole chili oil, which determines the spiciness.

4. After the chili oil is cool, put it in a can. It is best to seal the jar and let it sit overnight until the peppers settle slowly.

Tip 1: Put the water in the pot with the oil and the chili pepper, cover and simmer over low heat, and when it squeaks, turn on the pot and fry the chili pepper.

Tip 2: Heat the oil in a pot, turn off the heat and let it stand for about 1-3 minutes, then pour the hot oil into the chili powder and mix well with chopsticks.

Tip 3: Master the oil temperature, the oil temperature is too high and easy to fry, and the oil temperature is too low to refine the fragrance.

Tip 4: The oil temperature should not be too high when adding peppercorns, and stirring while pouring oil on the pepper noodles.

Pour in the dried red pepper and Sichuan pepper in an oil-free cold pan, slowly fry over low heat for about 1 minute, and turn off the heat. After cooling, take 1 3 and grind it into capsicum powder with a grinder. Another 2 to 3 grind into chili flakes.

Mix the chili powder with the chili flakes, stir in a teaspoon of salt and sugar, and sprinkle with a layer of sautéed white sesame seeds. In a cold pan, add ginger, star anise, cinnamon, and boil oil over medium heat. When the ginger slices are fried until shriveled and browned, remove all the spices, continue to heat the oil until white smoke rises, and turn off the heat.

After the hot oil has cooled for about 10 seconds, slowly pour it into the chili noodles. If you don't want slag, just red oil, then after cooling, filter it with a colander. Remember to keep it tightly sealed.

1. Pour an appropriate amount of cooking oil into the pot, add the green onion and ginger slices, and reduce the heat when there are fine bubbles around the ginger slices.

2. Add bay leaves, ingredients, grass fruits, cloves, cinnamon, and peppercorns, and boil over low heat for 10 minutes, stirring several times. Then use a colander to remove the ingredients. (Of course, you can also save trouble and not fish, I have this for personal reasons, because I will be inexplicably dizzy as soon as I eat cloves).

3. Then add the chili noodles (it is best to grind them yourself, the ones sold outside are generally pigmented), stir slowly, add sesame seeds after 5 minutes and boil for another 5 minutes, and finally add crushed peanuts. (I didn't fry the peanuts, but microwaved them in the microwave for a few minutes, then peeled and crushed them).

4. Cool and pour into the bottle and it's OK!

1.Ingredients: 100 grams of peanut oil, 40 grams of chili powder, 5 grams of five-spice powder, 1 teaspoon of salt, 2 grams of thirteen spices, 1 small bowl of light soy sauce, 10 grams of cooked sesame seeds.

2.Put chili powder, five-spice powder, thirteen spices, sesame seeds, and salt on a plate and mix well.

3.Pour cooking oil into the pot and heat over low heat until 50%.

4.Pour in the mixed chili powder and sauté until fragrant.

5.Then add light soy sauce, bring to a low boil and turn off the heat.

6.Finally, the chili oil is cooled and then stored in an airtight jar.

We first start the pot to boil the oil and boil some large cooking oil, and then take out the large ingredients, and then start to fry the chili oil This fried chili oil is very fragrant.

How to fry chili oil fragrant and delicious:

Ingredients: Prepare about 500 grams of chili noodles, then add 4 teaspoons of salt and 2 teaspoons of sugar.

Steps: 1. Prepare about 500 grams of chili noodles, then add 4 teaspoons of salt and 2 teaspoons of sugar, stir well.

2. Add some water to the chili noodles in small quantities many times, you don't need to add a lot, you only need to soak the chili noodles slightly.

3. Frying oil. Prepare some slices of green onions, ginger and garlic, finely shredded onions, and a few pieces of coriander or parsley. Spices prepare star anise, peppercorns, bay leaves and cinnamon.

Pour more rapeseed oil into the pot, first put the onions, ginger, garlic, onions and coriander into the pot to fry, fry until slightly yellow, pour in all the spices, until the water in the dish is fried dry, the spices are fried out of the fragrance, and all the ingredients are removed from the oil. The resulting oil already has the aroma of all the ingredients and spices.

4. You can put a little crushed peanuts or white sesame seeds into the soaked chili noodles, and then pour the boiled oil into the chili noodles in batches.

5. Finally, you need to add some high-grade liquor to the chili oil, adding baijiu can not only increase the flavor, but also prolong the eating time of the chili oil.