What are the practices for chili oil? The 6 main benefits of chili oil

Sichuan red oil is a must-have in food, and its production method is quite exquisite. After the shallots are dried, they are fried with vegetable oil with the old ginger peel and chili powder, and the ratio of shallots, old ginger peel and chili powder is about 50:1

16。When the oil is warm, put down the chopped green onion and minced ginger. The oil temperature needs to be carefully controlled and not allowed to boil hot.

Place 1 tbsp of ground Sichuan pepper in a colander and scoop warm oil with a spoon to make the powder. Scoop up all the isothermal oil, then change to 1 tablespoon of ground sesame powder and put it in a colander spoon, and scoop the oil to make sesame powder. The oil made after these two procedures can be called authentic Sichuan red oil.

1，.Eating chili peppers can increase the amount of food, enhance physical strength, and improve symptoms such as cold intolerance, frostbite, and vascular headache; 2.Chili pepper contains a special substance, which can accelerate metabolism, promote hormone secretion, and health care**;

3.Rich in vitamin C, it can control heart disease and coronary arteriosclerosis, and lower cholesterol;

4.Contains more antioxidants, which can prevent cancer and other chronic diseases;

5.It can clear the respiratory tract and be used for coughs and colds;

6.Chili pepper can also kill parasites in the stomach and abdomen.

Homemade chili oil recipe steps.

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

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

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

Another 2 to 3 grind into chili flakes.

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 (stir-fried).

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

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

After the hot oil has cooled for about 10 seconds, slowly pour it into the chili noodles. (At this point, the chili oil is ready to be used as a seasoning).

If you don't want slag, just red oil, then after cooling, filter it with a colander. Remember to keep it tightly sealed.

(1) First of all, we must choose the main material. Chili pepper.

Friends who usually live in Beijing don't like particularly spicy spicy taste, but mainly love the unique aroma of chili peppers. So we can buy a kind of small red pepper in a bag at the supermarket. When choosing, pay attention to the uniform size (one inch long), the individual is full, and the color is red and bright.

2) Processing. After buying the chili peppers, you should dry them first (you can spread them out on the heater) and pick one up.

A chili pepper can be crushed by hand. Place the dried peppers on a clean sheet of white paper and remove the stems.

Drop it, and then separate the pepper seeds from the pepper skin (if you want to eat the fragrant pepper, you must not say that it is troublesome) and then chop the pepper seeds and pepper peel separately. That's it.

3) Put the salad oil (I feel that the salad oil is better than peanut oil, and the taste is purer) in the pot and heat, and then make it spicy.

Place the peppers and pepper peels in two separate bowls to dry the water. When the oil temperature is higher (unfortunately I too.

I don't know how many degrees, depending on the feeling) slowly pour the oil into a bowl with chili peppers and use chopsticks.

Keep stirring to bring the chili seeds and oil to a boil in the bowl (the reason why the oil is slowly filled is because we control it.)

If it does not boil, the oil temperature is not enough. When you see that the paste is over, you immediately sit down the bowl in the water and descend.

warm, and stir constantly. The salad oil in the pan is lowered a little hotter. Slowly pour the oil into the chili peppers.

peel in a bowl. Same method as above.

4) Finished product. Put two bowls of fried chili seeds and chili peels together.

After the chili peppers are fried, they should have a very fragrant taste.

After the chili peel is fried, it should have a very good color.

Did you do both?

5) Precautions:1. Patience, patience. Attentive, attentive.

2。Oil temperature.

A few simple steps to make spicy and refreshing chili oil at home.

Chili oil is so fried, the color is good, the taste is fragrant, and it is not easy to paste.

Chili oil is better than the restaurant's.

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

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

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

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.

Answer recipe: chili pepper: appropriate amount, cooked sesame seeds: 3 spoons, peanuts: small half bowl, cooking oil: 1 bowl, salt: 1 spoonful, green onion segment: appropriate amount, star anise: 5 pieces, bay leaves: appropriate amount, Sichuan pepper: appropriate amount.

Homemade chili oil preparation:

1. Wash and dry the chili peppers, and beat them into chili noodles with a wall breaker.

2. Stir-fry the peanuts and peel them for later use.

3. Crush the peanuts with a knife.

4. Put the chopped peanuts, chili flakes, and cooked sesame seeds in a bowl, add a spoonful of salt and stir well.

5. Pour an appropriate amount of cooking oil into the pot, then put star anise, bay leaves, peppercorns, and green onions, and boil over medium-low heat to bring out the fragrance.

6. Remove all kinds of spices from the oil and set aside.

7. Pour over the paprika.

8. After cooling, it can be bottled and stored.