How do newbies fry chili oil? What seasonings do I need to prepare?

Preparation: good chili powder, pepper, sesame seeds, salt, preferably some fried peanuts, mix and put in a container that is not afraid of burning. Paprika is the most, and the rest is the ingredients, so be careful.

Preparation: 1. Boil a pot of hot oil (the oil should smoke), turn off the heat and let it stand for a while.

2. After that, slowly pour the hot oil into the prepared chili powder, and stir the chili powder with chopsticks while pouring (tip: a rag is placed under the container to prevent the container from moving) evenly.

3. More oil should not be less, and the chili powder should be completely submerged after making.

The choice of oil is very important, generally soybean oil (rapeseed oil) + sesame oil is used for fried chili oil, and the color of this fried chili oil is good.

Then there's the topping: star anise. Clove. Ginger. Bayberry. Cinnamon. Sichuan pepper (the number of Sichuan pepper depends on personal taste, if you like hemp, put a little more).

These seasonings are best ground into minced ground and put together with chili flakes (if not available, soak these ingredients in cold water to allow the seasoning to fully flavor it). ）

Segments of green onions. A few slices of ginger. Sesame seeds (peeled best) and fried crushed peanuts (i.e. fried peanuts are crushed). Salt, a pinch of monosodium glutamate.

Now**: Put in the soybean oil or rapeseed oil first, and put the green onion and ginger into the pot when the oil is cold. Low heat (must be low) If the seasoning is not ground, put the soaked seasoning in the oil. After the oil is slowly heated, the ingredients are fragrant (do not fry paste) and remove the ingredients.

Sesame seeds, Sichuan pepper powder, five-spice powder, chili flour, salt, cooking oil, cumin, bay leaves; Pour the chili powder, Sichuan pepper noodles, white sesame salt and five-spice powder into the basin, stir well, add the oil, wait for the oil temperature to reach 40% hot, pour half of the oil into the plate, when the oil temperature reaches 7% hot, then pour it into the pepper pot, wait for the oil temperature to change and then pour it into the plate.

The first point is to prepare fresh chili noodles for squeezing chili oil, the second point is that the oil must burst so that it can be, and the third point is the seasoning that needs to be prepared, with onions, ginger and garlic, and the chili oil that comes out of this way is more delicious.

1. Required materials: 40 grams of chili powder, 20 grams of Qin pepper powder, 300 grams of rapeseed oil, 1 small handful of white sesame seeds, 30 grams of onion, 30 grams of green onions, 10 grams of ginger, an appropriate amount of Sichuan pepper, 2 large ingredients, a small spoon of sugar, and a small spoon of liquor.

2. Production steps:

1) First of all, cut the onion into shreds, cut the green onion into sections, and cut the ginger into slices for later use; Put the chili powder and Qin pepper powder into a container, put a spoonful of sugar and a spoonful of white wine, then add an appropriate amount of oil, stir well, so that there is no dry chili powder, and set aside for later use;

2) Put oil in the pot, do not wait for the oil to heat, directly add the onion shreds, green onion segments, ginger slices, peppercorns, and ingredients, and then heat up. As the oil temperature slowly rises, the ingredients will slowly be fried to develop their aroma. When the color of onions, green onions and other ingredients becomes golden, use a colander to remove them all;

3) At this time, add a handful of white sesame seeds, continue to heat over low heat, the color of the sesame seeds will slowly turn from white to golden yellow, then turn off the heat, pour the oil into the chili powder, stir well, and then wrap it in plastic wrap and leave it for 12 hours.

To fry chili oil, you need to prepare chili noodles, cooking oil, sesame seeds, shredded onions, green onion segments, ginger slices, star anise, Sichuan pepper, bay leaves, and cinnamon. You don't need to put cold oil in fried chili oil.

Chili oil is an indispensable condiment in life, you can use some when mixing vegetables, you can eat some when eating dumplings and buns, and you can also eat some when shabu-shabu, in short, chili oil has many uses. You can make chili oil at home, and if you want to make delicious chili oil, you need to prepare the ingredients in advance. Other people's cooking is good, but our cooking is not delicious, because the ingredients are not prepared enough, and the ingredients that need to be prepared for frying chili oil are chili noodles, cooking oil, and white sesame seeds.

You also need to prepare some shredded onions, green onions, ginger slices, coriander segments, and these ingredients must be used when frying fragrant chili oil. It is also necessary to prepare some star anise, peppercorns, cinnamon, fragrance.

Many people will ask this question, chili oil smells good, should I put hot oil or cold oil? I have relevant life experience, when I make chili oil, I put hot oil, not cold, I have to use hot oil to fry fragrant chili noodles, put some white sesame seeds in it, and the taste will be more fragrant. It is necessary to pay attention to the amount of oil, to exceed the chili noodles, too little oil, too dry chili noodles, too much oil, it will look very greasy, to master the amount of oil, so that the fried chili oil will be very fragrant.

To fry chili oil, put hot oil, divided into three times, at different temperatures.

To fry chili oil, you need to fry the oil until fragrant, and put some ingredients in the oil. These ingredients are often seen in the kitchen. There are green onions, ginger, star anise, Sichuan pepper, bay leaves, cinnamon, coriander, onions.

Cut the green onion into sections, cut the ginger into slices, the onion into shreds, and the coriander into sections. Put oil in the pot, the amount of oil is determined according to the amount of chili noodles, put all the seasonings in the cold oil, and then slowly heat it over low heat, after the oil is hot, take out all the seasonings. Prepare some chili noodles and white sesame seeds, divide the chili noodles into three parts, first pour oil on 1 3 chili noodles with high-temperature oil, and stir the chili noodles well.

After the oil is cooler, add 1 3 chili flakes and pour the oil on top. Wait for the oil temperature to drop, then put the remaining 1 3 chili noodles in it, and then pour the oil on it. Pure buriedJust stir well, and the chili oil is ready, and the fragrant color is good-looking.

I think before frying chili oil, we need to prepare chili, onion, coriander, bay leaves, cinnamon, highlight star anise and oil; When frying chili oil, there is no need to put cold oil, we first heat the oil in the pot and take it out to cool, and then put the chili noodles into the pot to guess the celery, and then put in the appropriate amount of salt, stir the ears evenly.

Peppers, color in the pepper oil, this is the ingredients to be prepared, as long as the oil is hot, all the peppers are put into the pot, so that it can be prepared. Of course, you need to put it, so that you can better adjust the taste of chili oil.

You need to prepare green onion, ginger, garlic and hot oil, chicken essence, light soy sauce, and oyster sauce. You can't put cold oil, you should put hot oil, so that the taste will be good.

Dai family oil chili pepper.

Chili flakes, a little pepper powder, half a piece of garlic diced (you can also put more, fragrant!) ), salt and chicken powder to taste.

Method 1: Put the chili noodles, garlic and salt together in cold oil and stir well, turn on medium heat, wait for one minute after the oil boils (as long as it smells no raw smell), add Sichuan pepper powder and chicken powder, turn off the heat, and let it stand until it cools.

Method 2: Heat the oil and fry the garlic and salt until fragrant, then change the heat to low and add the chili noodles and stir slowly until there is no raw smell, add the peppercorns and chicken powder and turn off the heat. The peculiarities of this method are: The garlic granules (you can cut them a little bigger, put a little more) taste fragrant and crispy, and I usually use this method.

Note: 1> Ratio of cayenne pepper to oil 1 (cayenne pepper): 3 (oil), the amount of oil depends on personal preference.

2> After the heat is turned off, the chili oil will continue to boil for a while, so please put it in a safe place to avoid external scalding incidents, especially away from children!

Chilli noodles should not be fried in oil, as this will make them mushy. You can add some sesame seeds and an appropriate amount of refined salt. Heat the oil until it is 8-9 hot, and pour it directly into the mixed chili noodles.

Be careful not to pour it all at once, especially if your container is not large enough, it is best to scoop in some oil and stir it.

Just make it simple at home.

Prepare a container and top with mashed dried chilies. Then heat the oil to about 80%, and then pour the container, if you want to increase the fragrance, you can add white sesame seeds and peanuts, and the oil is full of dried chili peppers.

Star anise, cloves, bay leaves, cinnamon, and peppercorns (the amount of peppercorns depends on personal taste, if you like hemp, put a little more). Then boil the oil over high heat, and be sure to boil the oil thoroughly, so that the oil tastes good. Then turn off the heat and pour in sesame oil when the oil temperature drops to 6 hot, and then add chili noodles, sesame seeds, and crushed peanuts

1. Pour rapeseed oil into a pot and heat to about 220 degrees Celsius. If rapeseed oil is used, the oil will bubble during the heating process, but the foam on the oil surface will disappear when heated to 220 degrees Celsius. If it is not rapeseed oil and there is no thermometer, you can grind a completely waterless shallot and put it in the oil pan.

2. Let the fried rapeseed oil sit for 2 minutes and pour it into a large, clean bowl without water. Note that the bowl must be large, because there will be foam when the chili noodles are poured in and stirred, and the bowl is not convenient to operate if it is small, and it is easy to burn your hands.

3. Add white sesame seeds and stir well.

4. Then pour in one-third of the chili noodles, stir well, and leave for half a minute. After putting the chili noodles in, stir more to let them heat evenly, so that they will not be easy to paste. This time, the oil temperature is high when the chili noodles are put in, which can stimulate the color of the red oil.

5. Pour another third of the chili noodles into it, stir well again, and let stand for half a minute. This time, the oil temperature will be overwhelming, so that the fragrance will be released to a greater extent.

6. Then add the last third of the chili noodles and Sichuan pepper noodles and stir well.

Ingredients: Chili powder to taste.

Cooked white sesame seeds to taste.

Canola oil and paprika 1:1 or more oil than paprika can be fine.

Sichuan peppercorns can be used or not.

The practice of authentic Sichuan chili oil practice.

Put the chili powder into a waterless and oil-free stainless steel basin as needed, don't use glass with large medium. Be careful that the bowl is fried