Cooked chili pepper recipe

Cooked chili oil is also called oil-splashed chili. For people in some areas with stronger tastes, this condiment is indispensable in every household. Because cooked chili peppers can enhance the flavor of noodles, cold noodles, and other dishes if added appropriately. And the cooked oil pepper has a very tempting taste, so what are the methods of cooking cooked oil pepper?

Materials

100 grams of dried chili powder, 400 grams of rapeseed oil, 10 grams of white sesame seeds, 3 star anise, a piece of cinnamon, a small amount of cardamom and nutmeg, etc.

Production method 1

1. Mix the chili powder and white sesame seeds and pour into a larger heat-resistant container to prevent it from boiling and overflowing. Porcelain is preferred.

2. Pour oil into the pot, add star anise, cinnamon, cardamom and basil, simmer over medium heat until 90% hot (smoking), turn off the heat, and remove the star anise and other spices.

3. When the oil has cooled down a little, pour in the chili powder and stir constantly. At the same time, continue to add cooked oil. Stop stirring when the bubbles disappear, cool and can. [1]

Production method 2

1. Pour oil into the pot, heat over medium heat until 90% hot, then turn off the heat.

2. Let it cool slightly, pour in one third of chili powder, and adjust the oil temperature to make the chili powder turn brown but not black (for color adjustment).

3. Let it cool slightly, pour in the remaining chili powder, and adjust the oil temperature to make the chili powder turn bright red (to stimulate the aroma and spiciness), stir, cool and can. [2]

hint

1. Choose coarser chili noodles, which have brighter colors and are suitable for stir-frying. Choose thinner ones, which have a delicate, smooth and beautiful taste and are suitable for use as cold dishes and snacks.

2. When making homemade chili pepper noodles, fry the dried chili peppers until fragrant and then mash them. It is more fragrant than mashing them with a machine.

3. Only rapeseed oil can be used. Refined and purified rapeseed oil or salad oil will not produce a strong aroma. The ratio of chili powder to oil is 1:2 to 1:4.

4. Due to the use of large amounts of chemical fertilizers, you can also add some peppercorns to make it spicy.

5. Most of those sold on the market are made by soaking raw materials in 50% to 60% hot blended oil, and are not recommended for consumption.

6. Heat the oil over medium or low heat to fully evaporate the odor in the oil. After heating, let it cool slightly before adding the chili powder to prevent it from getting burnt.

7. When used as a cold dish, it is best not to add spices such as aniseed to the oil to keep its flavor pure.

8. It is best to make a larger quantity at one time. Cover the cooked chili peppers and leave them for a few days before eating, so that the aroma will be more intense.