Who can make chili oil? What chili peppers can be used to make chili oil

Just pour boiling oil over the chili noodles.

Personally, I don't think it's perfect to use bell pepper to make chili oil, the most perfect is to use it to make dry fried peppers, and it's quite good to use it as a dipping sauce when it's cooked or fried. If the full score is five points, the fragrance score is the spicy score.

Erjingtiao has a slightly sweet and certain spicy taste, Erjingtiao is not bad for stir-frying, after stir-frying with ultra-high oil temperature, the spicinessness is relatively low, and it also has a certain fragrance. However, it is not the best choice to make chili oil, because if the temperature of chili oil is too high, the chili oil will be bitter, and if the temperature of chili oil is not medium enough, the fragrance of Erjingtiao will not be reflected. The fragrance of the two vitex strips is 3 points, and the spiciness.

Qin pepper is similar to Erjingtiao, and the chili oil produced is characterized by bright red color, strong adhesion, fragrant taste rather than too spicy, suitable for cold dishes. Aroma Spiciness 2.

The above three kinds of dried chili peppers, the unheated dried chili peppers or dried chili flakes all smell a kind of sandwich smell, and because they all have a certain spiciness, they smell more pungent to the nose. And the following pepper is different, even if the raw pepper smells a strong burnt fragrance, there is no pungent spicy taste, this is licking the bowl pepper. Licking bowl pepper is the most satisfying variety for individuals, whether it is stir-fried or made with chili oil, it has a very high fragrance.

But this kind of chili pepper searched for a treasure for a long time and was not found, and then Du Niang searched and bought it in the chili library. Even if the oil temperature is very low, the chili pepper oil is very fragrant, and if the oil temperature is enough, the aroma of chili oil will be very strong. This pepper also has disadvantages, one is that it is relatively high, and it is said that because of the high requirements for climate and altitude, the yield is very low.

And its Achilles' heel is that the spiciness is too low, low to almost none, strictly speaking, licking the bowl of peppers is not a kind of chili, because the spiciness is too low, so like spicy sweaty friends, you need to use other chili peppers with higher spiciness, of course, if you like fragrant but not spicy friends, you can't help but say that it is your dish. Lick the pepper aroma and spiciness.

To sum up, the fragrant but not spicy is the licking bowl pepper, the coloring function is strong, and the more fragrant taste is the Qin pepper, which is the Shaanxi pepper; Erjing strip and bell pepper are also peppers with high aroma but a slight degree of spiciness. Among them, bell pepper is suitable for dry stir-frying, and Erjing is suitable for high oil temperature. This is a personal practical summary, I hope it can help you.

When making chili oil, you should try to choose fresh chili peppers and peppers. To make the chili oil more delicious, you can also add some sautéed sesame seeds appropriately. Let's take a look at the specific steps!

Ingredients: dried red pepper, Sichuan pepper, ginger slices, star anise, cinnamon, white sesame seeds (cooked).

Method: 1. Pour dried red pepper and Sichuan pepper into an oil-free cold pan, slowly fry over low heat for about 1 minute, and turn off the heat.

2. After cooling, take 1 3 and grind it into chili powder with a grinder.

3. Another 2 3 grind into chili noodles.

4. Mix the chili powder with the chili flakes, add a teaspoon of salt and sugar, stir well, and sprinkle with a layer of white sesame seeds.

5. In a cold pan with cold oil, add ginger slices, star anise, cinnamon, and boil the oil over medium heat.

6. When the ginger slices are fried until shriveled and browned, take out all the spices, continue to heat the oil until white smoke rises, and turn off the heat.

7. After the hot oil has cooled for about 10 seconds, slowly pour it into the chili noodles.

8. If you don't want slag, just red oil, then after cooling, filter it with a colander. Remember to seal the seal.

Exist. Tips:

1. The quality of dried red pepper determines the quality of chili oil, so pay attention to the selection when buying.

2. When stir-frying chili peppers, the heat must be minimum, and do not scorch. (This step is mainly to remove moisture, because the chili oil made from dried chili peppers is more fragrant).

3. You can also buy ready-made chili noodles directly, but the ones you grind yourself are more fragrant.

4. Add spices when the oil is hot to make the oil more fragrant, which is more flavorful than simply pouring hot oil on the pepper noodles.

5. If you don't have white sesame seeds, you can leave them out, but it will taste better if you put them.

6. Remember to cool the oil for about ten seconds after it is hot, because the oil is too hot when you just turn off the heat, and it will burn the pepper noodles, which is not good.

My husband usually likes to make chili oil with noodles, steamed buns, flatbread and other pasta, his chili oil homemade method is very simple, but delicious, the steps are as follows: 1. Use a home-cooked rice bowl to fill 1 3 bowls of dried chili pepper with seed minced (it is best not to use powdered chili powder), add a little white sesame seeds. 2. Use a large stainless steel spoon to hold half a spoon of cooking oil and heat it directly on the gas stove with a fire until the oil temperature is close to the boiling point - the oil begins to emit oil smoke but cannot boil.

3. Quickly and evenly pour the hot oil over the finished dried chili peppers and white sesame seeds. 4. Add a pinch of salt and vinegar to the still hot chili oil (just add an appropriate amount according to personal preference). The chili oil made in this way has a full range of color and aroma, especially the best condiment for eating noodles.

To illustrate, this is the most common method of making chili oil in Shaanxi, Gansu and Qinghai in Northwest China, welcome to try it!

1. Ingredients: 250 grams of peanut oil, half a bowl of chili noodles, a tablespoon of sesame seeds, two star anise, 5 bay leaves, 1 cinnamon, a small handful of Sichuan peppercorns, half a small handful of peppercorns, 3-5 slices of ginger, 2 chopped green onions, half an onion, 2 coriander.

2. Practices and steps:

1. Prepare all the ingredients and put them in a bowl at the beginning of making chili oil, peppercorns, pepper, cinnamon and bay leaves.

2. Put the chili noodles and sesame seeds in a bowl (put some cold oil and stir it) to prevent the oil temperature from being too high and fry the paste.

3. Heat the oil over low heat and put the dry ingredients after the oil is hot.

4. After frying the fragrance of the dry ingredients, add chopped green onions, ginger and coriander.

5. Fry and turn yellow, remove the slag and boil the oil.

7. The delicious chili oil is ready! It can be used to make cold dishes, cold skin, cold noodles, everything that can use chili oil can be used, it tastes amazing!

8. Note: The whole process is low-heated, ginger, onion, and green onion will jump when there is moisture, and when you fry it, you will be careful not to jump on yourself.