How to make chili oil delicious, how to make chili oil delicious

Chili oil: Choose bright red dried chili peppers as raw materials, remove the fruit handles and seeds, wash with water, drain and set aside. According to the ratio of dried chili pepper and oil 1 10 take the oil into the pot, heat, when the oil smokes, the pot is withdrawn from the fire, cool for about 3 minutes, pour the drained dried chili pepper into the pot, turn it with chopsticks, make it heated evenly, wait for the oil to cool, take out the chili pepper, you can get chili oil.

Several methods of pepper processing.

1. Chili sauce: weigh 10 kg of fresh chili pepper, 10 kg of bean paste, and 500 grams of salt. Wash the chili peppers, remove the stems, chop them, add salt and bean paste into the jar and stir well, turn them 1 2 times a day, and it will be ready after 15 days. Its color is spicy and delicious.

2. Chili oil: Choose bright red dried chili peppers as raw materials, remove the fruit handles and seeds, wash them with water, drain them and set aside. According to the ratio of dried chili pepper and oil 1 10 take the oil into the pot, heat, when the oil smokes, the pot is withdrawn from the fire, cool for about 3 minutes, pour the drained dried chili pepper into the pot, turn it with chopsticks, make it heated evenly, wait for the oil to cool, take out the chili pepper, you can get chili oil.

How long can homemade chili oil last.

3. Chili sesame paste: weigh 10 kg of chili pepper, 1 kg of sesame seeds and 1 kg of salt, 300 grams of five-spice powder, 100 grams of Sichuan pepper and star anise. First wash and crush the chili pepper, then crush the sesame seeds, and put them into the tank with Sichuan pepper, star anise, five-spice powder and salt, fully mix well and store them, you can take them with you or go on the market**.

4. Soy sauce chili: weigh 10 kg of salted chili pepper and 4 kg of soy sauce. Remove the pickled salted chili peppers, drain the water, put them into the jar, pour in the soy sauce, turn them once after 2 days, pour the cylinder once every 2 3 days, and become them after 7 days. Its flavor is delicious and the meat is crisp and tender.

The efficacy of cayenne pepper.

1. Relieve ** pain.

Studies have shown that capsaicin can relieve the best pain caused by many diseases.

2. Prevent colds.

Spicy food has the "three links" effect of reaching the surface, benefiting the lungs and smoothing the blood veins.

3. Lowering blood sugar.

Scientists in Jamaica have experimentally demonstrated that capsaicin can significantly lower blood sugar levels.

Step 1: Stir the chili powder, sesame seeds and salt in a container according to your taste, but it is better to choose a larger one because you will have to pour in the oil afterwards.

Tips: It is best not to choose the particularly fine kind of chili powder, because the extra-fine paprika particles are too small, and the fried chili oil tastes bad. A slightly finer paprika will do.

Step 2: Take a small amount of green onion and slice the ginger, put it aside and set aside. Chop the parsley into two sections from the middle and set aside.

Step 3: Heat the oil after the pot rises, and when the oil temperature rises, put the peppercorns, green onions, ginger slices, bay leaves, star anise and coriander into the oil pan and fry.

Tips: When frying the seasoning, turn the gas stove to low heat, and use the low temperature to fry the seasoning dry, and the flavor in the seasoning will also enter the hot oil.

Step 4: After all the seasonings are fished out of the oil pot, pour the oil into the chili powder prepared before and stir it fully, at this time, we should pay attention to the oil is not poured into the chili powder at one time, but first pour half of the oil into the chili powder, stir fully with chopsticks, wait until the chili powder fully absorbs the hot oil, and then pour the other half of the oil into the chili powder, and use chopsticks to fully pretend again, and wait until the chili oil is fried after stirring evenly.

Here's how chili oil is made:

1；Preparation. 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 chili oil granules. Mix the good chili powder, pepper, allspice, sesame seeds, and salt in a container that is not afraid of burning.

2；Make. 1. Pour the chili noodles and some white sesame seeds into a heat-resistant container, because the chili noodles will boil when heated, so the container should be large enough.

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

3. When the oil is heated to 9 (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.

How to make homemade chili oil?Come and get it

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

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.

I'm a southerner, and I've started making chili oil after a lot of Douyin.

Making your own chili oil is delicious and reassuring!Try it when you have time.

It turns out that it will be better to put some white wine and cold oil in the chili oil before putting the oil!

Secret chili oil, no need to buy chili oil after learning it.

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

Chili oil, whether it is mixed with cold dishes or bibimbap, is delicious.

Red oil is indispensable for eating Sichuan cuisine, and the quality of red oil directly affects the taste of many Sichuan dishes or Sichuan snacks. For example: husband and wife lung slices, red oil hand, bowl chicken, saliva chicken, bang bang chicken, red oil is indispensable in all mixed dishes.

I often buy these dishes outside to eat at home, the taste is really good, and I want to try it at home, but I have tried and failed, and then I found out that it is the cause of red oil, but I have not been able to grasp the essentials, and then I finally figured out a little Tao.

First of all, the chili noodles (that is, the powder of the chili pepper grinding) must be made of dried chili peppers of two catties (a variety of chili peppers, spicy and fragrant), preferably hand-made, not the kind of machine grinding very fine, so that the oil is not fragrant. Good chili noodles are first fried to crisp, and then hand-pounded with a stone hammer until they are broken quickly.

Put some salt in the chili noodles, add star anise, samanai, cumin, cinnamon and other spices, pay attention to the spices to be broken, and stir well in the chili noodles.

Put rapeseed oil in a pot (do not use refined oil, there is no fragrance), the oil is cooked, then it is cooled to 7 hot, pour it into the pepper noodles and it is done.

【Ingredients】Chili flakes, chili flakes, cooked white sesame seeds, rapeseed oil, onion strips, green onions, ginger, garlic, coriander, bay leaves, cinnamon, star anise, Sichuan pepper, grass fruit.

Chili oil and white wine add flavor to the flavor. Add vinegar to turn red. Add alkali to thicken. Add honey to thicken it, and everyone will try it too