How to boil fragrant and spicy chili oil? How do you make chili oil that is fragrant and spicy?

Put oil in a pot first, boil until 5 hot, add dried chili, Sichuan pepper, and chili powder. Without chili powder, the oil cannot be red, until the fragrance is boiled, remove the dried chilies. You can't make a lot of mud at all. This is how we make braised vegetables, and I make braised vegetables.

Add it in batches, one fragrant, two red and three spicy Put the dry chili noodles and peppercorn noodles (can be lightly fried) 1 3 into a bowl, add 9 hot rapeseed oil, cool to 7 into 1 3, 5 layers and 1 3

First of all, pour 50 grams of dried chili noodles into a bowl of dry water, and then boil 50 grams of soybean oil in the pot until the oil temperature rises to smoke, turn off the heat to let the oil temperature cool slightly, use a rice spoon to put the hot oil into the chili bowl several times and stir it with chopsticks while drizzling, to avoid burning, be careful of scalding, and put in a little refined salt after cooling. Place in an airtight container ready for use.

When the oil is hot in 6 or 7 layers, put in refined salt, pepper powder, and prepared dried chili noodles, (chili noodles can be bought in the market, do not powder, to break noodles) and stir-fry until yellow and put MSG, and when you can smell the fragrance, you can quickly put it out, otherwise it will be paste. It's been a small fire.

Note point 1: The ratio of oil to chili noodles is 7 to 3 or 6 to 4 2: Pepper noodles should be dry and not moist 3:

The oil must be cooked, that is, it is heated thoroughly, and then let it cool a little less too hot (7 into heat) 4: + into the chili noodles Be sure to stir it to make the spicy taste uniform 5: If it is paste, it means that the temperature is high Refer to Article 3 to do the main points The chili pepper is absolutely good.

Prepare red dried chilies, soybean paste, red oil, Sichuan peppercorns, and boiled chili oil to be fragrant and spicy

Here's how:

Step 1: Take a stainless steel basin and pour in the same thickness of chili noodles, it is not right to put only one kind of chili noodles in fried chili oil, it must be thick and thin, otherwise it will cause the chili oil to be not thick and not red and bright. Then pour in an appropriate amount of white sesame seeds and dried red peppers, the fragrance of chili oil in addition to the aroma of chili peppers, the most important thing is the fragrance of sesame seeds, these four ingredients are indispensable.

Step 2: Cut the chives and coriander, you can put more, the fried oil is fragrant, take 3 bay leaves, 3 star anise, 4 pieces of cinnamon for later use, all the ingredients for fried chili oil are ready, and it is relatively simple to make.

Step 3: This is the focus of today's talk, the extra step is this step, pour a small amount of cold oil into the pot and stir evenly, so as to prevent the hot oil from frying the paprika and blowing it black, pouring oil first can play a protective role, the chili oil you make is not red or bitter is the reason for missing this step.

Step 4: Pour more cooking oil into the pot, the oil temperature is about 5 into the heat, pour in chives, coriander, bay leaves, star anise, cinnamon, fry slowly, flip while frying, let it be heated evenly, and remove all after frying.

Step 5: This is the fried and dried ingredients, which are particularly fragrant, but unfortunately they can no longer be cooked, so they can only be poured out, and the oil in the pot absorbs the essence of these ingredients, and the fragrance is doubled.

Step 6: Pour the hot oil in the pot on the chili powder, instantly exude an attractive fragrance and a lot of bubbles, stir well with chopsticks, wait for the bubbles to disappear and cool, the chili oil is ready, the chili oil is ready to do so.

Method 1: After splashing the oil, wait for a while, put some cool water in the dry spicy noodles, then pour in the oil, and put a little sesame seeds. The color of the spicy oil is red, bright and spicy, and fragrant; Method 2:

You can pour the dry spicy noodles into a bottle, put a little pepper in it, and then pour in soybean soy sauce, completely submerge the spicy noodles, and leave for half a month. The spicy oil is dark red in color, spicy and fragrant, and the cold dishes are very appetizing.

Raw materials: 1 kg of vegetable oil, 2 taels of dried red pepper, 1 tael of fresh ginger, 1 tael of green onion. - General Method:

1.First, pour the oil into the pot and heat it, remove the yellow pigment, and when it is white, put the green onion and ginger into the soaking and frying. 2.

Cut the dried chili peppers into thin strips or small pieces in advance, simmer them in boiling water, remove them and control the dryness, and when the oil temperature is cool to 30-40 °C, put the chili peppers into the spoon, turn to low heat and slowly soak them until the oil is red. 3.Remove the green onion and ginger, and let it cool for later use.

--Note: Shred the chili pepper and a small amount of sesame oil, salt and monosodium glutamate in a bowl, and pour the fried pepper oil slightly cool into the bowl; The sesame seeds should be spread underneath, and the chili peppers should be spread on top, otherwise the sesame seeds will paste off under the high temperature oil; Heat the oil and cool it until 6 percent is poured on top. Ingredients, perilla, etc. must not be fried at high temperatures!

Otherwise, it will denature and produce carcinogens! Salt should also be added in moderation until the fried peppers have cooled. - Other methods:

To dry the chili noodles, put the sesame seeds in a small bowl, put a little salt, and sometimes I put thirteen spices! Mix them together, hehe. The oil should be plentiful, put it on the fire and heat it, it is best to use rapeseed oil to make it more fragrant than other oils.

Wait until the oil is no longer foaming and smoking, then pour it into a bowl. Wow. Stir so that the peppers are fully oiled.

Well! The incense is dead, but you have to control the temperature of the oil. If the oil is too hot, the peppers will be mushy!

Another chef told me to put a little vinegar at this time, the color of the chili oil is beautiful! It's very red! Hee-hee.

Go home and try it! It is best to use a special mill to make the best chili noodles. The chili peppers in the supermarket are not very tasty!

Shaanxi Xingping's chili peppers are famous! -Tip: You can do it all ways, but one more step is to add a little water to it.

The specific way is to put the chili noodles and other things you want to add in the bowl Then add a little water [ten drops], more or less is not good The heat is slightly cooled, prepare the lid of the pea, pour the hot by the thunderous momentum, cover it immediately, listen to the river and the sea, and you will find that it is red and spicy, and fragrant, even.

"Homemade chili oil" Ingredients: chili noodles, salad oil, sesame seeds, Method: Wash the pot, boil the water on the fire and pour the salad oil, then add the chili noodles, heat over medium heat, change to low heat after boiling, stop the fire when the heat is hot, "let the residual heat in the pot fry the chili noodles is enough, and it will be fried with fire all the time" Slowly the oil in the pot is not boiling, cool down on low heat, turn off the fire after a while, wait until the oil becomes red, it's good, add some sesame seeds and put it inside, and wait until it cools to filter out the chili noodles. Save the chili noodles and use them next time, heat them with some oil in a pot, pour them on the chili noodles, and there will be a lot of chili oil.

First chop the chili peppers, put the chili peppers into a bowl, add a little salt, minced garlic and white sesame seeds, then pour oil into the pot, heat it and add peppercorns, star anise, bay, fennel and other spices and stir-fry until fragrant, and finally pour the fried hot oil into the chili peppers, and the canning is complete.

The first point is that you can buy some spicy chili peppers, because the chili oil produced in this way is more spicy, and the second point is that you can make the chili peppers into the end, because the chili oil that comes out of this way tastes better and is fragrant.

The main raw materials of chili oil are dried chili powder, Sichuan pepper, minced garlic, sesame seeds, and then we add five-spice powder, and then stir it well, put it in an iron basin for later use, heat the oil, pour the hot oil into the iron basin, and the chili oil is fragrant and spicy.

You can grind the chili pepper into powder first, then introduce the freshly heated oil, pour it on top of the chili powder, and then add edible salt to it is very delicious, fragrant and spicy and very delicious.

Add spices and other ingredients to the cooking oil, fry it until golden brown, prepare the broken chili peppers, etc., pour high-temperature oil into it, wait for a while, then pour in hot oil, stir well, and it is ready.

Answer hello, 1Prepare the ingredients dried chili, oil, sesame seeds, garlic, ginger, star anise, cinnamon, Sichuan pepper 2, put the garlic, ginger, star anise, cinnamon, and Sichuan pepper in oil and stir-fry out, 3, and then put the pepper and sesame seeds in the oil and stir-fry until fragrant.

Ask about oil chili peppers.

8. Stir-fry with a spatula until the oil surface is no longer bubbled.

Expansion: "Oil Pepper" is a standard issued on July 11, 2006, drafted by draftingcommittee: Guizhou Standardization Association, Guizhou Food Industry Association, Guizhou Product Quality Inspection and Testing Institute, Guizhou Standardization Association, etc.

The above methods are provided by Guizhou Standardization Association.

First, pour vegetable oil into the pot, put star anise, cinnamon, pepper and bay leaves in the cold oil, fry the fragrance, and after the oil is burned to seventy percent hot, remove the spices;

Second, dried red peppers are dried and ground in a food processor, or you can buy ready-made chili oil and put it in an oil-free and water-free container;

Third, pour the boiled spice oil over the chili powder;

Fourth, when the oil is 50% hot, put the chili powder a second time and stir it with a spoon;

Fifth, when the oil temperature is 30% hot, put the chili powder for the third time, and then add the cooked sesame seeds. Three equal doses of paprika, let cool and place in a clean container.

Prepare 100 grams of dried chili noodles (it is best to choose the coarser kind), 10 grams of white sesame seeds, 400 grams of cooking oil, and 3 large ingredients. Mix the good chili powder, pepper, allspice, sesame seeds, and salt in a container that is not afraid of burning.

Production 1Pour the chili flakes and some white sesame seeds into a heat-resistant container that is large enough because the chili flakes boil when heated.

2.Pour an appropriate amount of oil into the pot, and add a few grains of ingredients when the oil is cold.

3.When the oil is boiled to 9 hot (smoking), turn off the heat and remove the ingredients.

4.When the oil is slightly cool, pour it into the chili noodles in batches, stir well, and use it after cooling. The remaining red oil chili peppers can be bottled for use.

Chop the garlic and add the chili powder, bring the oil to a boil, and pour in the paprika.

Main ingredients: 15g of chili flakes, 20g of ground chili peppers.

Auxiliary materials: appropriate amount of cooking oil, a spoonful of salt, 3 bay leaves, 3g of Sichuan pepper, 4g of sesame seeds.

1. Prepare a small bowl and pour all the prepared red pepper powder and red pepper flakes into the bowl. Add a spoonful of salt and stir to combine.

2. Add the prepared sesame seeds and Sichuan peppercorns and stir well.

3. Then add the prepared bay leaves to the bowl, the bay leaves are the key to making the chili oil full of fragrance.

4. Heat the oil until the bottom of the pot is slightly bubbling, then turn off the heat, wait for half a minute to let the oil cool a little, otherwise it is easy to fry the chili oil.

5. Pour the prepared chili oil into a small bowl, stir well, and then make the fragrant and delicious chili oil.

How to make chili oil spicy and fragrant, learn these tricks, and you can make chili oil at home.

Make chili oil to prepare ingredients: coarse chili noodles, fine chili noodles, green onions, ginger, coriander, bay leaves, star anise, cinnamon, rapeseed oil, white sesame seeds to make chili oil, you need to prepare coarse and fine chili noodles, you can't use only one, and coarse chili noodles are more than half of fine chili noodles are the most suitable. Put the chili noodles in a pot, stir well, put the white sesame seeds into the pot, turn on low heat to fry it until fragrant, pour it into the chili noodles after cooling, mix evenly and set aside.

Then clean ginger, green onions, coriander, bay leaves, star anise, cinnamon, and set aside, these are the spices used in frying oil, which are indispensable, and they are one of the keys to making chili oil fragrant. Add an appropriate amount of cooking oil to the pot, if you want to taste more fragrant, it is more appropriate to use rapeseed oil, after the oil is put into the pot, then pour all the above spices into the oil pan, then turn on low heat and fry. During the frying process, do not adjust the high heat, and keep the effect so that the aroma of the spices can be integrated into the oil, as the high heat will fry the ingredients and destroy the taste.

Fry until the spices are browned and quickly take out, after the salvage is clean, then turn off the heat, wait for more than ten seconds, if you hurriedly pour hot oil, it will be hot and paste, so wait for a while, scoop up a part of the hot oil and pour it into the pepper noodles, it is best to stir while pouring, heat evenly, and will not let the surface paste off. After wetting the chili noodles, wait another 30 seconds, when the time is up, scoop a part of the hot oil into the chili noodles and stir well. Continue to wait for 30 seconds, pour the remaining cooking oil into the chili noodles, if there is too much spice oil, you can put the spice oil into another container, and wait for the filling, or stir-fry, you can use it, no waste at all.

Finally, drop a few drops of vinegar in the chili oil, stir well, and the vinegar flavor volatilizes, so that the chili oil is ready, and after the chili oil cools down, put it in a bottle, and take it at any time if you want to eat, but use a clean spoon when you take it.