Methods for making chili oil, two methods for different flavors

In daily life, the dishes we eat often need to be paired with some side dishes so that the taste can be comprehensive and the nutrition can be balanced. Friends in Sichuan, Shaanxi, Chongqing, Guizhou and other places in my country like to eat with chili oil, but don’t underestimate it! If it is cooked very well, it is very delicious and goes well with rice. Below, the editor recommends two methods of making chili oil.

Method 1

seasoning

500 grams of fresh peppers, 20 grams of fresh peppercorns, and 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 and add chili oil. 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.

Method 2

seasoning

1500 grams of chili powder, 1 kilogram of clean onions, 250 grams of coriander roots, 100 grams of lithospermum, 50 grams of cinnamon, 40 grams of star anise, 30 grams of cardamom (smashed), 750 grams of ginger slices, 750 grams of garlic cloves (smashed), 1 kilogram of Dahongpao peppercorns, and 10 kilograms of vegetable oil.

Preparation: 1. Put the pot on the fire, add vegetable oil, bring to a boil, add onion roots, ginger slices, garlic cloves, cinnamon, star anise, cardamom, comfrey, and coriander and fry until fragrant, then remove all the residue.

2. Put the chili powder in a stainless steel bucket for later use.

3. Put the Dahongpao peppercorns into the pot, add the cooking oil to bring out the aroma and numbing taste, remove the peppercorns, pour the oil into the bucket of chili powder, stir well and let it stand overnight.

key

1. When frying spices, you should boil the oil and then turn off the heat to prevent oil splashing and burns.

2. When frying Dahongpao peppercorns, the oil temperature should not be too high. It is best to use a low heat and simmer for a while to bring out the numbing flavor. If the temperature is too high, it will easily become burnt and the oil will become bitter.

3. When pouring oil into the chili powder, stir it at the same time. After pouring the oil, add a little water to stimulate it. This way, the chili oil will have better color and taste.

The simplest way for ordinary people

Put the chili powder in a container, wait for the oil to be heated up, and pour it directly on the oil without adding any seasoning.