Ingredients and production process of Sichuan style chili oil 5

Ingredient breakdown. 100 grams of dried chili peppers, 20 grams of Sichuan peppercorns, 4 slices of ginger, 2 star anise, a small section of cinnamon, 50 grams of white sesame seeds.

Method. 1. Prepare ingredients: dried red pepper, Sichuan pepper, ginger slices, star anise, cinnamon, white sesame seeds (cooked).

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

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

4 Another 2 3 grind into chili flakes.

5Mix 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).

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

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

8After 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).

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

Just mix chili powder and pepper powder together, and then pour it on with hot oil

Fry peanuts, soybeans, sunflower seeds, and stir with chili peppers, and it's very fragrant.

Shaanxi oil is spicy.

Shaanxi line pepper 500 grams.

Star anise 170 g Sichuan pepper 220 g Ginger slices 150 g Ginger 50 g Licorice 100 g Bi Bu 50 g Cinnamon 100 g.

100 grams of cinnamon, 100 grams of white pepper, 50 grams of fennel, 80 grams of meat buckles, 50 grams of white buttons, 25 grams of cloves.

Method: Mix the above spices with grinding, and crush the Shaanxi red pepper (do not grind it into noodles), mix the two, take a few rapeseed oil (the oil must not be put less, generally it must be less than the pepper), heat until there is a big smoke, turn off the fire, cool it, and splash it directly on the pepper without smoke. (You can also add a little salt to the chili pepper), Shaanxi generally uses this chili oil to make cold salad, and many cold skin shops regard it as a secret recipe.

Chili oil is widely used in Sichuan cuisine, whether it is cold dishes such as garlic white meat and saliva chicken, or snacks such as dandan noodles and fried hands with red oil, and even in stir-fried dishes such as sesame shredded pork.

Ingredients: one or two chili peppers, 4-5 taels of vegetable oil (or other vegetable oil), several peppercorns, sesame seeds, 1 ginger, 1 green onion.

Chili oil method].

1. Take a large bowl and put in the chili powder (2 cups), the container used here is best to use high-temperature resistant (such as enamel, ceramic), and then put chicken powder to taste.

2. Wash the ginger and green onion and dry it (the purpose of drying the water is to put in the oil for a while so that it will not splash out and burn you), cut the green onion into segments, and slice the ginger for later use.

2. Heat the oil in a pot (normally, 2 cups of chili powder should be put in 5 cups of oil), burn until the back end is off the fire, when the oil temperature drops to 50% hot, add green onions and ginger and stir-fry until fragrant, remove and do not use, change the heat to low, put the pepper and sesame seeds into it and burn it (note: it should not be burned for too long at this time, otherwise it will become bitter, because the peppercorns will burn).

3. Slowly pour the high-temperature oil into the container of chili powder, pay attention to the paprika, and stir constantly. The amount of oil should be at least completely submerged. (The control of the oil temperature here is the most important, if it is too hot, the pepper will be paste, too cold, the pepper is not ripe, and it is not fragrant.)

Tips] 1. Chili peppers must be pure red and very dry, and oil is also a more important part, preferably sesame oil.

2. Red chili powder can be bought in supermarkets. When buying, you need to pay attention to the fact that it is best to choose the coarser kind, otherwise the fried chili oil will not taste good.

3. If there is no chicken powder, you can use monosodium glutamate + salt.

4. The red oil chili pepper can be bottled or stored in a glass bottle.

Sichuan pepper oil. Sichuan cuisine chili oil is a must in the cuisine, especially the cold dishes, small noodles, red oil and so on in Sichuan cuisine, and even the roasted vegetables can also come a little, not only to increase the fragrance, color, but also to increase the spiciness. The production method is not so complicated, but it is very exquisite.

Generally, 2 or 3 kinds of spicy and stuffy peppers are matched in proportion, and they are made after frying with ants and some spices, which is widely welcomed by the southwest and some people who eat spicy food. He Ma is the master of no spicy and unhappy, if she doesn't get a little spicy for a day, she will be uncomfortable ......Hema was born and raised in Sichuan, where the humidity is relatively heavy, and eating more chili peppers can remove the moisture in the body. And my children can also eat slightly spicy chili peppers, especially in winter, eat noodles and vegetables with a spoonful of chili oil, that is delicious, spicy and fragrant.

So how do you make chili oil? Is chili oil fragrant? He Ma shares a universal classic Sichuan chili oil here, the formula ratio is all to tell you, hurry up and learn the secret with He Ma!

Learn it and make your dishes even better and tastier. If you like it, remember to collect it, please read the article carefully!

Ingredients: 80g of medium coarse chili noodles: 50g of peanut kernels, 30g of cooked sesame seeds, 5g of green and red peppercorns, 1g of salt and sugar, 500g of rapeseed oil, 1 ginger, 1 green onion, 1 4 onions, 2 star anise, 1 cinnamon, 2-3 bay leaves, 1 grass fruit, 1 fragrant fruit, 2 sand kernels, 1 sannai (sand ginger).

Heat the pan with cold oil, rapeseed oil is preferred, pour it into the pot, and cook it over medium-low heat (my family grows it myself, and the pressed rapeseed oil has a strong flavor, so it can only be cooked before the next step, and the refined one purchased is more time-saving).

The spice oil from process 3 is poured into the chili bowl in 3 times, stirring as you pour. Note: Do not pour in the oil as soon as it is cooked, then the chili will be pasted, because the chili powder is the powder of the fried chili pepper and is not heat-resistant.

1. Rapeseed oil is best used for oil, which has a special fragrance and is more fragrant than other oils; Be careful to splash oil when frying spices to avoid burns.

2. There are kinds of chili peppers in the chili noodles, Qixing peppers, two vitex strips, and millet spicy ones are added to eat spicy, with a ratio of 3; 3；1 or 4; 4；2. Adjust according to the spicy situation of each family.

3. Some friends say that mixing a little soy sauce in chili powder can prevent the chili from frying; You can also mix a little cold oil in the chili powder (let the burned oil cool), and I want to say that the oil temperature is the key! But these tips are also acceptable.

First, the formula and proportion of each spice (take ten catties of oil as an example).

The proportion of spices is the same about 3 grams, the cloves are halved, and the bay leaves and white cardamom are doubled by 6 grams each.

Star anise, pai grass, bay leaf, kaempfera, grass fruit, jatamansi, cloves, long kaibi pluck, sand kernel, old cardamom, fragrant fruit, cumin, cinnamon, white cardamom, citronella, thyme.

About 50 grams of vegetables each, and half of coriander.

Onion, ginger slices, green onions, garlic, coriander.

The ratio of cooking oil to chili flakes is 5:1 to 7:1 (about 1000 grams --- 750 grams of chili flakes).

Edible oil and vegetables are in the proportion of spices.

20:1 (about 250 grams of vegetables), the ratio of cooking oil and spices, 100:1 (about 50 grams of flavors).

The best blend of oils.

5 catties of rapeseed oil: 4 catties of salad oil: 8 taels of peanut oil: 2 taels of sesame oil.

1.For the processing skills and selection of chili pepper crumbles, I recommend using Chaotian pepper from Chongqing (spicy), Erjingtiao (color) from Sichuan, and seeds from Guizhou.

Playing jujube sun lacks a head of chili pepper (Titian). Cut the different dried chili peppers and remove the seeds, cut them into about 2 cm segments and mix them together. Add a little oil to the wok and fry the pan over low heat, fry until slightly charred and crispy, cool down, and knead directly with plastic gloves.

Centimeter-sized broken grains (also known as chili noodles, which can be processed by machine in large quantities), the finer the chili noodles, the more red the color of the chili oil, and the better the spicy taste, of course, there are also disadvantages, because of improper heating and burnt, we usually use coarse grains, so that the aroma of the finished chili pepper will fill the entire mouth, producing a crispy effect.

2. Mixed flavoring of edible oils.

Coarse paprika, fine paprika, sesame seeds, cooking oil, onion, coriander, shallots, salt.

With a simple production method and a few tips, you can make a very fragrant chili oil! There is no need to seal and preserve, you can just put it in the refrigerator, summer is coming, the necessary condiments for cold noodles, what are you waiting for, hurry up and make it!

Materials

Pepper flakes 60g rapeseed oil 180ml cooked white sesame seeds 5g

The practice of unique cheats (Sichuan chili oil).

Zhun Kai prepared the ingredients, rapeseed oil, chili noodles, cooked white sesame seeds (chili noodles sold in the vegetable market can be).

Heat the pan (the water in it is boiled dry) and add the rapeseed oil.

If the oil is cooked, there will be some foam in the rapeseed oil, and if you don't burn those bubbles, you can turn off the heat, about 200 degrees.

After turning off the heat and cooling for 2 minutes, take a bowl (make sure there is no water in the bowl, there is no at all, otherwise the oil will fry).

Put the oil in a bowl for about 1 minute, add one-third of the chili noodles (the temperature is about 100 degrees), and then the chili noodles are in oil'At the temperature, it will fry a very fragrant and fragrant taste

After another minute or so, add one-third of the chili flakes a second time and stir them with a spoon to a temperature of about 90 degrees.

Wait another two minutes and add all the remaining chili noodles to a bowl, sprinkle with cooked sesame seeds, stir and finish the season, and then you can smell the chili oil again. I can't wait to cook a bowl of noodles right away

1.Dried red peppers are smashed with garlic and set aside when they form a dough.

2.Smash the peppercorns with garlic nests and set aside when they form a dough.

3.Sesame seeds ready.

4.Take a small bowl with high temperature resistance, and put in the dried red pepper noodles and Sichuan pepper noodles in turn.

5.Add the sesame seeds.

6.Add salt and mix well.

7.Put it in the pot, pour in an appropriate amount of peanut oil, turn off the heat after the oil is hot and smoking.

8.Pour the hot oil into a bowl and stir well as you pour.

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.

Hot and sour noodles are a traditional snack in Chongqing and the surrounding areas, and have also been welcomed by friends all over the country in recent years. The taste is spicy and sour, with a layer of red chili oil floating on the soup noodles, and with green coriander, you will have an appetite when you look at it. The sour, spicy and spicy flavor type that is extraordinarily harmonious and integrated makes people can't stop eating.

Served with crispy peanuts, mustard or soybeans, it's delicious!

1. Refining of "fragrant red oil".

Ingredients: 2500 grams of salad oil, 500 grams of Pixian bean paste, 200 grams of dried chili peppers, 100 grams of Sichuan peppercorns.

Excipients: 150 grams of fresh red pepper, 50 grams of pickled pepper, 150 grams of carrots, 100 grams of ginger, 50 grams of garlic, 100 grams of onion, 100 grams of coriander, 50 grams of green onions, 150 grams of celery root.

Spices: nutmeg, cumin, star anise, comfrey, citronella, cinnamon, bay leaf, kaempfera, grass fruit.

Second, the processing process of materials.

Step 1: Handling of the main material.

Dried chili peppers are boiled in boiling water, and then beaten with a meat grinder until they are fluffy and formed into glutinous peppers; Soak the peppercorns in cold water and soak them thoroughly.

Step 2: Handling of excipients.

Soak wild pepper and fresh red pepper and remove the stems and cut into pieces.

Peel and slice the carrots, ginger and garlic, wash and slice the green onions and celery roots, and cut into 4 cm long pieces.

Step 3: Handling of the spices.

Soak the spices together in water and set aside.

Red Oil Making Process:

Heat the net pot, put in 2500 grams of salad oil and cook until 6-7 mature, then put in carrot slices, garlic, ginger, onion, fresh red pepper, wild pepper, green onion, Xianglai and celery root, soak and fry until the raw materials are golden brown and the fragrance overflows, and then remove the residue.

When the oil temperature drops to 6-7 to become hot, pour the processed main ingredients Pixian bean paste, glutinous pepper and Sichuan pepper into the pot, stir while pouring, 10 minutes later, put in the soaked special spices, and continue to stir to prevent the pot from sticking.

Then put the pot on a high fire to boil, then turn to low heat and boil for more than 1 and a half hours, stir constantly with a spoon (otherwise it is easy to paste), boil until the oil in the pot boils, no water vapor comes out, and the oil is ok when the oil is ruddy, and finally turn off the fire and place it for a few nights, so that the flavor of the spices is all into the oil, and finally remove the slag, and the fragrant red oil is completed.

3. Precautions.

1. The amount of dried chili depends on the degree of spiciness, not too spicy, too spicy will cover the fragrance of spices. If you have a good grasp of the heat, you must turn it over and stir it frequently.

2. During the production process, the water vapor of the bean paste and glutinous pepper should be boiled dry, so that the red oil is fragrant enough.

4. After the bean paste and glutinous chili pepper are dry, turn down the heat and boil for more than 10 minutes.

Sichuan red oil seems simple, but the production process is actually complicated. The standardized red oil chili oil makes it more convenient for the store owner to use it and the taste is more stable. It can reduce many cumbersome production processes for store owners and improve the speed of food delivery.

Wangouda Wei is a professional production and service provider of standardized seasoning processing, OEM and export of chain Chinese food. It not only provides red oil and chili oil, but also standardized meal materials, which is convenient and fast, stable in taste, and essential for opening a store!