Why is the oil in the middle after the fried chili oil is bottled

Homemade peppercorn oil: Take a pot, it might as well be larger, with a lid. Add vegetable oil, heat up a large amount of dried red peppers, break them open, and put them in.

When the oil is hot and the peppers are slightly paste, sprinkle in a large amount of chili flakes and a handful of peppercorns (Sichuan Hanyuan is the best), and quickly remove the pot from the heat. Hold the lid of the pot in your right hand and a small bowl of cold water of about 50ml in your left hand. Pour the water into the pan and close the lid tightly.

At this point, a violent reaction occurs. Wait for the pot to be bottled and sealed. Chili series food processing method 1, chili sauce:

Select ripe fresh and red peppers as raw materials, cut off the stems, pour them into clean water, stir them continuously with bamboo rods, wash off the dirt such as adhered mud yarn, pick up the radish and drain it, pour it into the electric pepper chopping machine to chop it, add salt and marinate. Add 10-15kg of salt to every 100kg of fresh red pepper, mix the alum well, put it into a kimchi jar, and it can be eaten after about 10d. In addition, peppercorns, five-spice powder, sesame oil, ginger diced monosodium glutamate, bean drums, etc. can also be added to the chili pepper, and its taste is more unique.

2. Chili oil: select the bright red dried pepper of the chili fruit as the raw material, remove the stems and seeds, wash and drain with water, take the oil into the pot according to the ratio of dry chili pepper and vegetable oil 1 10, heat, and evacuate the pot from the fire when the oil smokes, cool for about 3min, pour the drained dried chili pepper into the pot, turn it with chopsticks, and heat it evenly. After the oil cools, remove the chili peppers, and the remaining oil is chili oil.

3. Sauce green chili: choose green chili peppers without insect wounds and rotten grains, wash them, put them in the tank after cooling and drying the surface water, put them in a layer of pepper and a layer of salt, and finally press the chili peppers with heavy objects (100kg of fresh chili peppers and 16kg of salt), after salting for 3D, the salt brine is leached, boiled and cooled, and then packed into the jar with the chili peppers and closed, and placed in a cool place for about 5-10d to eat. 4. Oil red pepper:

1) Method: Wash the chili peppers, remove insect wounds and rotten, and add sugar to the soy sauce; Put the chili pepper into the tank, a layer of chili pepper and a layer of salt, then pour the soy sauce from above, press it with a heavy object above the chili, after 2-3 days, the soy sauce brine is drained out, boiled and cooled, and put it into the jar together with a piece of chili pepper, and it can be eaten after 5 days. (2) Raw material ratio:

100kg of red pepper, 10kg of salt, 10kg of fine sauce, 2kg of sugar.

The mixture is layered according to the specific gravity.

Preparation of fried chili oil:

1. Put the dried chili flakes and sesame seeds together.

2. Put oil in a pot, heat it, and put in the prepared peppercorns, ingredients, cumin, and bay leaves.

3. Stir slightly with a sauté spoon, and when you smell the fragrance, remove the ingredients. Pour the hot oil over the prepared chili peppers and sesame seeds.

4. Sprinkle with salt, stir evenly, and let it cool before bottling.

This is because the mixture is stratified according to the specific gravity.

Glass bottles of self-made chili oil + why does it break.

Hello, dear and honored, I am honored to serve you and inquire about the chili oil + why is it broken in the glass bottle, which is caused by the problem of the bottle material, the glass bottle itself is a brittle material, and after being put into the chili oil, the glass bottle will be affected by the strong acidity of the chili oil, and eventually lead to the bottle bursting, cracking and other phenomena, thus becoming unsafe. Therefore, it should be avoided as much as possible when using glass bottles and socks to pack chili oil, or choose more acid-resistant materials, such as stainless steel bottles, graphene bottles, etc. I hope mine is helpful to you.

Summary. Chili pepper is a very common plant for us, because the taste is more spicy, so it is gradually popular with people, and it is more common to make some seasonings directly, such as some Erjing strips, devil peppers, millet peppers, etc., the spicinessness is not the same, so there will be certain differences in taste. So how long does it take to fry chili peppers?

If you fry the chili directly, you can choose some green peppers, which will taste crispier and the taste will not be particularly spicy, basically the frying may take about ten to 15 minutes. You only need to clean the chili peppers, then coat them with marinated flour and fry them, and you can also add some other ingredients to them.

Chili pepper is a very common plant for us, because the taste is more spicy, so it is gradually popular with people, and it is more common to make some seasonings directly, such as some Erjingtiao, jujube devil pepper, millet pepper, etc., the spiciness is not the same, so there will be a certain difference in taste. So how long does it take to fry chili peppers? If you fry the chili pepper directly, you can choose some green peppers, which will taste crispier and more culins, and the taste will not be particularly spicy, basically the frying may need to be ten to 15 minutes.

Kiss! 10-15 minutes.

Summary. First, put the water in the pot with the oil and the chili pepper, cover and simmer over low heat, and when it squeaks, turn 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.

Hello, this oil temperature has something to do with it, dear <>

First, put the water and oil and chili pepper into the pot together, cover and boil over low heat, and when it squeaks, open the pot and fry the chili pepper crispy. 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 is too high and easy to fry, and the oil temperature is too low to refine the fragrance. Tip 4:

When adding peppercorns, the oil temperature should not be too high, and the oil should be stirred while pouring oil on the pepper noodles.

Spicy socks and pepper old shouting oil can be seen in many places in China, and it is a condiment type with a relatively high consumption rate. And put an appropriate amount of chili oil in the dish to eat, it can also promote digestion, warm the stomach and ward off cold. Many people choose to make their own chili oil, although it seems simple to make, but there are many tricks.

Hello, dear, is there anything else you don't understand<>

Hello is definitely not up to standard, because the oil that has been fried many times violates food safety. There will be carcinogens. Cooking oil has a lot of changes after repeated high-temperature heating:

First of all, the oil will undergo thermal oxidation, mainly to produce some peroxides and hydroxyl substances; secondly, a thermopolynuclear reaction will occur to generate polycyclic aromatic hydrocarbon substances, which are strong carcinogens; Thirdly, when frying potatoes, meat, eggs and peppers and other substances, a very strong carcinogen - dimethylnitrosamine will be formed. In addition, the oil after repeated frying is not easy to preserve, and rancidity occurs and various toxic substances are produced. Moreover, after use, the oil has no fatty acids and contains vitamins and other nutrients that are beneficial to the human body, and re-use can only damage human health.

Hello friend, what's the deal with fried chili oil coming out? This is a problem that will be encountered in life, in fact, this situation may be caused by too much oil, as well as the oil temperature is too high, when frying chili oil, sprinkle some salt on the chili noodles, so that the fried chili oil is fragrant; Don't have too much oil, and don't have too much oil temperature, too high an oil temperature will fry the chili peppers, or you can choose another brand of oil, thank you.

Speaking of chili oil, I believe everyone is very familiar with it, we will have chili oil in the breakfast xiaolongbao in the morning, for example: there will be chili oil in the powder in the morning, or there will be chili oil when eating hot pot, basically chili oil is now a very common food whether it is in a restaurant or at home, but there are many people who dislike the chili pepper they make is not fragrant, and the oil is not red. What is the reason for this, today we will discuss how to make chili oil is the right way to do it.

Generally, when we boil chili oil in the hotel, it will be divided into two steps, the first step is to boil the oil into sesame oil, and then put in the chili pepper to boil together, boil out the spicy taste of the chili, and boil the oil to it red.

Under normal circumstances, boiling sesame oil can be used to shredded onions, celery, cumin, bay leaves, star anise, white buttons, cinnamon these ingredients, first burn the oil in the pot until it is hot, and then put these spices, slowly fry its fragrance, but at this time must avoid the oil temperature, not too high, the oil temperature is too high easy to fry the spices, all the spices are fried fragrant, the materials are not leaked, and then put in the chili pepper when the oil temperature drops to three percent hot (chili powder remember not to buy ready-made chili powder on the street, Especially the ones that look very red).

There is a point that needs to be emphasized here, for example, when making chili oil, the chili seed must not be thrown away, because the chili seed can be fragrant, and it is also very fragrant when eating, if you often eat out, you will find it. There is a lot of chili oil in the hotel, and there will be this chili seed in it, not that as long as the chili skin does not have chili seeds. And when the red oil chili pepper, you can put some sesame seeds in it, which will make this chili oil more fragrant, because everyone knows that sesame oil is more fragrant, if you put it in this chili oil, it will be more fragrant, when you put it, you must remember to put sesame seeds when you can't boil it anymore, because sesame seeds are very easy to cook, and then put sesame seeds when the chili oil is boiled.

The method of frying red oil, the fire should not be too big, the oil should not be hot, put the broken chili peppers, and leave the pot immediately if there is less discoloration.

In fact, the purpose of putting chili oil (red oil) is to achieve spicy, red and fragrant.

There are several ways to make red oil, the simplest is to heat the oil, pour it directly into the chili flour, soak until the oil is cool, and filter it out to be red oil.

Another complicated method is to use spices and aromatic ingredients to boil, so that the red oil is not only red and spicy, but also has the effect of increasing the taste and aroma of the dish.

Now a brief introduction to the method of this red oil:

1. Pour in the oil after heating the pot (smoking) (in fact, you can directly use the black oil that has been fried repeatedly, so as to save costs and not splash the black oil that can not be reused), put a spoonful of bean paste, stir constantly with a spoon, the oil itself is watery, the left wing will boil during the heating process, when the boiling is not very strong, put in star anise, cinnamon, bay leaves, and continue to stir for a while;

2. When the boiling is not very strong, put two spoons of water, pour the chili noodles into it and continue to stir, and at the same time turn the heat to low, medium heat is OK. When the particles of the pepper noodles are a little hard, then put the peppercorns, celery segments, coriander roots, onion slices, carrot slices, stiff slices, garlic heads, and shallot knots into the oil (this is to increase the fragrance of the oil on the one hand, and then to expel the burnt gas of the oil during the heating process, and at the same time to drive away the fishy smell in the black oil).

3. Keep the heat on medium and keep stirring, when the other things in the oil no longer have moisture and become dry, you can stop the fire (this process takes about 30 to 45 minutes), continue to stir, until the oil is no longer boiling, after it has cooled down, put it aside for about half an hour.

4. Finally, use a colander to filter out the debris, and then use gauze to filter the oil, then, a red, spicy and flavorful red oil will be refined.