Dried chili peppers are scalded with oil and have a pungent and sour taste

Either the dried chili peppers are bad or there is a problem with the oil, don't eat it.

Preparation of Sichuan chili oil.

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. In addition, if you want to make spicy oil, hehe, it is recommended that the ratio of chili pepper to Sichuan pepper is 2:1.

Take a pot of homemade pepper chili oil, it might as well be larger, and have 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 red oil is another method, which is generally not red when frying chili oil, and this method can fry red oil.

The method is the same as that of the "chili oil" brother, just put the water and oil and a large number of chili peppers in the pot together, do not put peppercorns, cover and boil over slow heat, do not remove the lid, wait for the squeak and lala sound, open the lid in a silent place, and fry the chili peppers.

Adding water can leach the red pigment of chili peppers, reduce the oil temperature, and make the chili oil taste strong.

Chili oil - a must-have for cold salad Put 300ml of vegetable oil in a pot and heat until it smokes, then pour it into a clean and waterless empty bowl.

When the oil temperature drops slightly, add a little shredded ginger, more than 10 peppercorns, chili powder (or chili flakes), and stir while adding.

It can be used when cool, and it can be stored for one or two months without refrigeration in a bottle with a lid.

Summary. Dear, let me tell you in detail, 1. When the oil pepper is sour, you can't use any method. It is recommended to pour it out directly, the reason why the oil pepper will be sour is mainly caused by the deterioration of the oil pepper due to improper storage.

2. In addition, it is also necessary to pay attention to the fact that when the oil pepper smells of wine, you can't continue to eat it, because the smell of oil pepper is mainly caused by deterioration, and continuing to eat it may cause gastrointestinal discomfort

3. When you usually preserve the oil chili, you can put a little more salt in it, because the salt itself has the function of preservative, which can keep the pickled food from deteriorating for a long time. In addition, it needs to be sealed during storage to avoid contact between the chili sauce and outside air and moisture.

Can you still eat the oil chili pepper if it is a little sour.

Hello dear. To answer for you, the oil pepper is a little sour, so you can't eat it. Dear

Dear, let me tell you in detail, 1. When the oil pepper is sour, you can't use any method. It is recommended to pour it out directly, the reason why the oil pepper will be sour is mainly caused by the deterioration of the oil pepper due to improper storage. 2. In addition, it is also necessary to pay attention to the fact that when the oil pepper smells of wine, you can't continue to eat, because the smell of oil pepper is mainly caused by deterioration, and continuing to eat may cause gastrointestinal discomfort.

In addition, it is also necessary to seal it during the preservation process to avoid contact between the spicy Shicha Sansho sauce and the air and water in the outside world.