How to make dried chili oil?

Friends who like to eat chili peppers will definitely like chili oil. Adding some chili oil when eating noodles, dumplings and other ingredients can improve the color and taste. Moreover, chili oil is prepared differently in different regions, and the taste is also very different. For example, it is spicier in the south and saltier in the north. Some people make chili oil that is not very fragrant, while others make chili oil that easily gets burnt. So how do you make chili oil that tastes the best?

(1) Chili oil:

Generally, chili oil is not red when fried, but this method can produce red oil. The method is exactly the same as “homemade Sichuan pepper chili oil”, except that you put water, oil and a large amount of chili into the pot first, without adding Sichuan pepper. Cover and simmer over low heat. Do not remove the lid. Wait until there is a sizzling sound, then open the lid in a silent place and fry the chili until it is crispy. Adding water can extract the red pigment of the pepper, lower the oil temperature, and make the pepper oil more flavorful.

(2) Homemade pepper chili oil:

Take a pot, preferably a large one with a lid. Add vegetable oil, break up a large amount of dried red pepper and add it while heating. When the oil is very hot and the chili is slightly mushy, sprinkle in a large amount of chopped chili and a handful of Sichuan peppercorns (Hanyuan in Sichuan is best), and quickly remove the pot from the heat. Hold the pot lid with your right hand and a small bowl of about 50ml of cold water with your left hand.

Pour water into the oil pan and cover tightly. A violent reaction may occur at this time. When the pot is cool, bottle and seal.

(3) Chili oil:

Preparation: Mix the best chili powder, pepper, five-spice powder, sesame seeds and salt and put them in a heat-proof container. Chili powder is definitely the most important ingredient, and the others are just side dishes. You can only figure out how to use them yourself. There are Sichuan peppercorns in the five-spice recipe, but I like more Sichuan peppercorns.

Preparation: Heat a pot of oil (the oil should be smoking), turn off the heat, and let it sit for 1-3 minutes (cooling down, which is the key). Then slowly pour the hot oil into the prepared chili powder, stirring the chili powder with chopsticks while pouring (the key is to put a rag under the container to prevent the container from moving), make sure it is even. It is better to use more oil rather than less, and the chili powder should be completely covered after cooking.

(4) Chengdu red oil:

Seasoning: 3500 grams of Erjintiao chili powder, 1500 grams of Chaotianjiao chili powder, 25 kilograms of vegetable oil, 750 grams of ginger slices, 1 kilogram of green onions, 50 grams of grass fruit, 30 grams of cinnamon, 40 grams of star anise, and 250 grams of sesame oil.

Production:

1. Mix the Erjin Tiao chili powder and Chaotianjiao chili powder together and put them into a stainless steel bucket.

2. Heat the vegetable oil in a pan until cooked, add ginger slices, green onions, cardamom, cinnamon and star anise and fry until fragrant. Remove from the pan, let cool, pour into a bucket of chili powder and mix well. Key: 1. The peppers should be a mixture of two kinds of peppers, namely, golden stripes and chili peppers.

2. Spices, onions, and ginger only serve to enhance the flavor and should not be used in excess.

3. When adding oil to the chili powder, stir it at the same time, otherwise the aroma and spiciness of the chili powder below cannot be fully brought out.

4. The oil temperature must be controlled well. If the oil temperature is too high, the chili powder will easily become burnt. If the oil temperature is too low, the aroma and spiciness will not be achieved.

(5) Chongqing New Tofu Chili Oil

Seasoning: 500 grams of fresh chili peppers, 20 grams of fresh peppercorns, 500 grams of rapeseed oil.

Production:

1. Remove the stems of the fresh peppers, string them up with iron skewers, and roast them over charcoal fire until the skin is slightly wrinkled. Remove from the heat, remove the skewers, put them in a bowl, add fresh peppercorns and mash them into a paste.

2. Put a clean pot on fire, add rapeseed oil until cooked, then pour in the chili paste.

key:

1. This is a folk method of making chili oil, which is widely used in the border area between Chongqing and Guizhou, especially when eating fresh tofu pudding, where it is particularly popular.

2. Because fresh peppers have a high water content, the oil temperature should be slightly higher.

3. This chili oil will have a unique flavor if you add soy sauce, MSG, green onions, and fish sauce. You can also add a little fried soybeans, chopped bean sprouts, etc. 4. After being fried, the pepper is spicy and fragrant, with a long aftertaste. 5. Fresh peppers can also be pureed using a meat grinder.