How to make spicy red oil, how to make red oil spicy red oil spicy practice

1.Shred the ginger, slice the garlic and cut the green onion into sections.

2.Rinse the star anise, cinnamon, bay leaves, and peppercorns and dry them for water.

3.Chilli flakes, sesame seeds, salt and sugar are served in a waterless, heat-resistant bowl.

4.Remove the oil from the pan, relax the oil, add the green onions, ginger and garlic, star anise, cinnamon, bay leaves, and Sichuan peppercorns in the cold oil, and fry slowly over low heat.

5.Until the green onion, ginger and garlic turn yellow, the fragrance wafts out, and all the spices in the oil are removed.

6.Turn off the heat, wait a few moments, scoop some of the hot oil into a bowl and stir immediately with a spoon.

7.Reheat the oil in the pan and pour it into the bowl again after it has cooled slightly, stirring quickly.

8.Add a small amount of cool boiled water and a few drops of vinegar to bring out the fragrance and let it stand.

Ingredients. 300g of chili flakes

Ingredient. Oil to taste.

Salt to taste. Sugar to taste.

Vinegar to taste. Appropriate amount of green onion, ginger and garlic.

Star anise to taste. Step Method.

Shred the ginger, slice the garlic and cut the green onion into sections.

Rinse the star anise, cinnamon, bay leaves, and peppercorns and dry them for water.

Chilli flakes, sesame seeds, salt and sugar are served in a waterless, heat-resistant bowl.

Remove the oil from the pan, relax the oil, add the green onions, ginger and garlic, star anise, cinnamon, bay leaves, and Sichuan peppercorns in the cold oil, and fry slowly over low heat. Until the green onion, ginger and garlic turn yellow, the fragrance wafts out, and all the spices in the oil are removed.

Turn off the heat, wait a few moments, scoop some of the hot oil into a bowl and stir immediately with a spoon.

Reheat the oil in the pan and pour it into the bowl again after it has cooled slightly, stirring quickly.

Add a small amount of cool boiled water and a few drops of vinegar to bring out the fragrance and let it stand.

1. Put the sesame seeds in the pot and fry them over low heat until cooked, don't fry the paste.

2. Soak the peanuts in water for a while, peel them, and then fry them in oil.

3. Put the peppercorns in the pot and roast them over low heat (no oil).

4. Ground the peppercorns into a delicate powder with a food processor.

5. Clean the chili pepper, cut it into sections, remove the chili seeds slightly, pour 500 grams of water, 500 grams of rapeseed oil into the pot, 20 grams of sesame oil, pepper oil and chili oil, boil slowly over medium heat, stir constantly while boiling, so that it is heated evenly, this process must be patient, the fire is not too big, as long as the color of the chili oil boiled out slowly will be red and bright.

6. When the oil becomes relatively clear, it means that all the water is boiled off, and the subsequent process should be turned on a low fire, pay attention to the observation, the color of the pepper is red and bright, and it cannot be blackened, but the water must be boiled off in a liter of Zen spike. Once the chili peppers are boiled, quickly remove the chili peppers.

7. Put the boiled chili peppers into the barrel of the food processor and beat them finely, and then add the fried peanuts and whip them slightly to make the flowers form broken petals.

8. Put bay leaves, star anise, cinnamon, ginger, green onions, garlic and thyme in the oil pan, boil the fragrance over medium-low heat, and then filter out the oil.

9. Beat the fine chili, peanuts and peppercorns, add the fried sesame seeds and salt, and mix well.

10. When the oil temperature is not very high, pour it in, stir evenly, because the materials are cooked, the temperature of the oil should be controlled, not too high, nor can there be no temperature, when pouring in, it can continue to fry, keep bubbling is appropriate, stir evenly immediately after pouring, make it heated evenly, and then the house will be fragrant.

Raw materials: dried chili pepper 10 kg vegetable oil 30 kg.

Method: Red dried chili pepper with water content of less than 12% was selected. It is required to have a strong spicy taste, no impurities, and mildew.

Fresh vegetable oil into the pot, hot fire to make the oil boil and simmer, volatilize its bad smell, stop the fire and wait for the oil temperature to cool naturally to 40% to 50% of the oil temperature.

Put the roasted pepper pieces into the cooling oil, stir, soak for about 1 hour, heat over low heat until the pepper is light brown, and stop the heat.

Remove the pepper fragments, when the oil temperature returns to room temperature, add the dipping for 24 hours and remove it, and filter the red oil.

Ingredients: dried red pepper, fried sesame seeds, star anise, Sichuan pepper, bay leaves, ginger, garlic, green onions, cumin, salt, Shanxi aged vinegar, honey.

Method 1【The production process of spice powder】

2.Prepare a small bowl and add star anise, peppercorns, bay leaves, ginger, garlic, green onions, and cumin 3Add an appropriate amount of cold water to a small bowl, and it is advisable to cover the surface of the spices4

Soak the spices in water for about 20 minutes, drain the spices with a colander and remove 5Put an appropriate amount of cooking oil in the pot.

6.Add the drained spices.

7.Boil the spices on low heat for about 10 minutes.

8.When the spices are fragrant and the surface is discolored, drain the spices and remove them with a colander to control the oil, and let them cool until they cool for 9Put the cooled spices into the grinding cup of the food processor and electrically grind the spices into granular pieces10Ground spice granules.

Ingredients: 60g of dried chili pepper, 10g of dried Sichuan pepper

Excipients: 50g peanuts, 30g white sesame seeds, 5g sesame oil, 5g pepper oil, 3g salt, 500g rapeseed oil, 10 small red pickled peppers.

1. Raw materials.

2. Fry the peanuts or cook them in the microwave, peel them and break them into small petals.

3. Beat the dried chili peppers, dried peppercorns, and pickled peppers with a blender.

4. Add salt and stir well.

5. Pour rapeseed oil, pepper oil and sesame oil into the pot, burn until there is no foam, and turn off the heat when there is smoke.

6. When the oil temperature drops to no smoke, pour half of the oil into it, pour it in slowly, and pour it while stirring.

7. Add white sesame seeds and mix well.

8. Pour in the remaining oil and stir as you pour.

9. Add peanuts and stir well.

10. The spicy red oil is ready.

Method 1Put more oil in the pot and heat it, put the peppercorns in, turn off the heat immediately, and after a few minutes, use a colander to remove the peppercorns, continue to heat, and wait until the oil is hot.

2.Quickly pour the hot oil into the bowl of chili noodles, the hot oil will fry the chili noodles until fragrant, the chili noodles will be fried until they squeak, and then add salt when they calm down.

3.After cooling, put some cooked sesame seeds in it!

Tips: 1.Be careful not to burn the peppercorns, the first time I fried them, it was a little bitter. (If you don't like hemp, you can not put peppercorns).

2.There is more oil, and the chili noodles are very absorbent.

3.The chili noodles in the bowl should not be too thick, and when pouring hot oil, shake or mix the chili noodles with chopsticks to heat evenly. The oil is hot, be careful not to get burned.

4.Put the chili oil into a sealed jar, you can make cold dishes, noodles or something, and go with rice!

I suggest you take a look at "Exploring Chinese Cuisine", which has a secret recipe for chili oil.

The chili pepper is selected from the best dried two wattle strips, and if you like spicy ones, add some millet peppers. Cut with scissors and crush with a garlic mortar. Divide into three equal portions.

Sichuan pepper roasting, sesame pepper roasting, coarse pressing.

Remove from the pot, add rapeseed oil to 6 into heat, and go down to the main ingredients. Star anise, nutmeg, gardenia, bay leaf, cinnamon, go in and fry over low heat, and boil for a while. Then remove the hood and strainer it out. Add chopped peppercorns and chopped peppercorns.

Heat the heat to 8 percent of the oil and turn off the heat.

Come to an end..

One part pepper, four parts paprika, mix evenly. Pour the hot oil into the mixed chili powder, stir well, and cool down.

The degree of numbness and spiciness of chili oil depends on the spicinessness of the pepper and paprika.

To make spicy chili oil, put the peppercorn noodles and chili noodles into a porcelain cup, fry the rapeseed oil (rapeseed oil is more fragrant), pour it into the cup containing the pepper noodles and chili noodles with a spoonful of spoons, and stir the pepper noodles and chili noodles while pouring the oil. The oil must be bubbling over the peppercorn and chili noodles.

Put the oil in the pot, the dried paprika is ready, add salt and monosodium glutamate, heat the oil, turn off the heat, wait for the oil to not be very hot, go directly to the small bowl of chili peppers, and it's good.

Ingredients: chili flakes, chili flakes, cooked white sesame seeds, rapeseed oil, onion strips, green onions, ginger, garlic, coriander, bay leaves, cinnamon, star anise, Sichuan pepper, grass fruit.

Add the chili flakes, chili flakes and a spoonful of white sesame seeds, stir and finally pour in the hot oil and bring it to a blanch.

Chili oil and white wine add flavor to the flavor. Add vinegar to turn red. Add alkali to thicken. Add honey to thicken it, and everyone will try it too

Chili oil is a seasoning that is made in a particular way. In layman's terms, Sichuan cuisine should be a mix of chili peppers and various ingredients and spices through the right oil temperature. It is widely welcomed by the people of Sichuan and Chongqing in China.

Chili noodles, chili powder, sesame salt, poured with sesame oil, homemade can be fragrant.

The secret chili oil method of the big hotel, so that it is not mushy or bitter, it is very fragrant!

The practice of secret chili oil is indispensable for mixing vegetables and noodles.

Put the chili peppers in the oil pan and stir-fry, remove from the pan.

Chili oil is better than the restaurant's.

Answer materials: chili flakes, salt, sugar, vegetable oil, cold boiled water, vinegar, green onions, ginger, garlic, star anise, cinnamon, bay leaves, Sichuan pepper Steps: Shred ginger, slice garlic, cut green onions; Rinse the star anise, cinnamon, bay leaves, and peppercorns and dry them for water. Chilli flakes, sesame seeds, salt and sugar are served in a waterless, heat-resistant bowl. Remove the oil from the pan and relax the oil; Add green onions, ginger, garlic, star anise, cinnamon, bay leaves, and Sichuan peppercorns in cold oil, and fry slowly over low heat; Until the green onion, ginger and garlic turn yellow, the fragrance wafts out, and all the spices in the oil are removed. Turn off the heat, wait a few moments, scoop some of the hot oil into a bowl and stir immediately with a spoon. Reheat the oil in the pan; After a little cooling, pour it into the bowl again and stir quickly; Add a small amount of cool boiled water and a few drops of vinegar, the spicy oil is ready, and it will become numb and fragrant.

An authentic way to make spicy oil.

Ingredients: 25 grams of dried chilies.

3 grains of sand kernels.

Vegetable oil 700 g.

Green onions 5 sections.

White sesame seeds 20 grams.

Cinnamon bark 2 segments.

Grass fruit 1 piece.

15 bay leaves.

Ginger 4 slices. Star anise 1 piece.

Method steps.

1. Prepare raw materials: grass fruits and sand kernels are cracked with a knife to facilitate the release of fragrance; Dry the chili peppers and cut them into sections.

2. Stir-fry the chili peppers: Heat the wok, pour in a little cooking oil to moisten the pot, then pour it out, leave the so-called "grill oil", put in the dried chili peppers, stir-fry over low heat until crispy and slightly charred, put it out and let it cool for later use.

3. Pound the chili noodles: Pound the fried chili noodles with garlic mortars to make chili noodles, don't pound them too finely, otherwise it will be easy to paste.

4. Oil refining: Pour 700g of vegetable oil into the pot, heat until 8 is hot, about 180, and then turn off the heat.

5. Frying spices: Wait for the oil in the pan to cool slightly, add the green onion and ginger, fry until browned, and remove it.

6. Continue to soak and fry cinnamon, star anise, bay leaves, grass fruits, and sand kernels for 10 to 15 minutes, so that the flavor of the spices can penetrate into the oil and remove the spices.

7. Fry sesame pepper oil: pour the oil into a stainless steel container, cool until it is hot, about 130, and pour in 1 3 chili pepper noodles; The oil temperature drops to 4 into heat, about 110, and then 1 3 chili flakes and white sesame seeds; When the oil temperature drops to 3 to heat, about 90, add the last 1 3 chili flakes, stir well, and let the oil and chili pepper fully combine.

8. Let cool overnight: When the oil is almost cool, add a lid to the container and let it stand overnight.

The freshly fried pepper oil is not very fragrant and not very red in color, so it must take enough time for the oil and pepper to fully blend to produce a wonderful aroma.

9. Bottling and sealed storage: Put the pepper oil that has been left overnight into a sealed container and store it in the refrigerator. Be sure to seal it, otherwise the fragrance will run away, and the smell of the refrigerator will also affect the taste of the pepper oil.

The authentic practice of "Sichuan spicy red oil" is ruddy in color, spicy but not dry.

It's a small world where foodies gather. The dish shared with you today is simple and convenient, and can supplement nutrition well, and it is also very common in daily life, suitable for the elderly and children.

First of all, we prepare 21 bell peppers 50 grams to increase the color and fragrance of the oil, 7 star peppers 50 grams to increase the color and candle of the oil, and 30 grams of Sichuan pepper. Let's prepare some spices, two slices of dried ginger, two bay leaves, two grams of cumin, one piece of cinnamon, three of 8 corners, three grams of green peppercorns, more than two specifics, and 5 grams of shallots cut into sections. 5 grams of garlic is easier to flavor when patted away.

Half a green onion is cut into slices, three grams of old ginger are cut into slices, the pot is heated and the chili peppers are fried, and the water of the chili peppers is stir-fried over low heat, and the fragrance of the chili peppers is stir-fried for about 10 minutes.

This part is very important, the jellyfish seedlings bought on the market are reproductive products, and the oil boiled out has neither color nor fragrance, and after the fragrance is fried, it is put into 19 kinds, which is not thick or fine, it is too fine, and the oil is not layered. Then divide into two portions. Heat the pot, put in one kilogram of rapeseed oil, burn until the oil temperature is 8 hot, remove from the heat when there is smoke, the oil is 6 hot, and add the green onions, ginger and garlic.

The purpose of adding green onion and ginger is to enhance the removal of the peculiar smell of rapeseed oil, and remove it when it is fried until it is slightly yellow and charred. Add the sesame seeds.

Fry until slightly yellow, take it out, immediately spread it out with a spoon to prevent the sesame seeds from being sent into the spices, the high oil temperature can stimulate the fragrance of the spices, let the spices soak in the oil for a while, let all kinds of fragrances overflow into the oil, remove the spices, the oil temperature is 5 into the heat, evenly pour on the first pot of pepper noodles, so that the oil stimulates the taste of mushy but not burnt. Wait until the oil temperature is hot and cold three times, put in the pepper noodles again, let the oil stimulate the fragrant but not mushy taste, so that the taste of the red oil can be layered, there is an aftertaste, there is a fragrance, the oil temperature is hot, sprinkle with fried sesame seeds, and let the oil stimulate the fragrance of sesame seeds. Spicy flower oil is ready, but it cannot be used immediately, and it must be banned for 24 hours before it can be used.

Okay, the delicious food is ready to be served, isn't it very simple, let's try to make it tonight, and let the family taste their own craftsmanship.