How to make Sichuan spicy red oil

In daily life, chili is a common condiment, and it is also an indispensable thing for us. Eating chili in moderation is very good for the body, especially in summer. If you often eat cold dishes, chili is generally an indispensable thing. Red chili oil is usually very popular with everyone, especially Sichuan red chili oil, which is not only bright in color, but also tastes very delicious. The following introduces the method of Sichuan spicy red oil.

How to make Sichuan spicy red oil

Rinse the dried chilies, dry the surface moisture with kitchen towels and let them dry naturally.

Use a food processor to grind the chili into powder, it doesn't need to be ground too finely.

Wash and dry the green onions, tie them into a knot, crush the garlic to make it easier to flavor when frying, and prepare sesame seeds and other spices.

Pour peanut oil into the pot, add spices at low oil temperature and fry until fragrant.

After the bay leaves and garlic change color, remove the spices.

Take a heat-resistant container, put in white sesame seeds, a little salt and one-third of chili powder.

Continue heating until the oil begins to emit light blue smoke. At this point the oil temperature is about 80% hot, around 230-240 degrees. Turn off the heat.

Use a heat-resistant spoon to pour one-third of hot oil on the chili powder. The chili powder and white sesame seeds will roll and bubble due to the pouring of hot oil, and you can smell the fragrant chili aroma. This is the process of frying.

Put one third of the chili powder into a heat-resistant container, wait for about 20 seconds, until the oil temperature drops to about 180-190, then pour one third of the hot oil on the chili powder. Note that the chili oil will still be swirled by the hot oil, but it will not be as obvious as the first time, and the chili powder will not be fried black. This is the second frying.

Put the last one-third of the chili powder into a heat-resistant container and pour in the remaining hot oil. At this time, the oil temperature has basically dropped to about 150 degrees, and the chili oil will not roll or bubble. This is the third frying. After the chili oil has cooled, you can bottle it (clean and water-free). It will taste better after being stored overnight.

The benefits of eating chili peppers

Protect your heart

People who eat chili peppers are less likely to suffer from arteriosclerosis than those who do not eat spicy food. Chili peppers can effectively delay the symptoms of atherosclerosis and protect the heart well.

Appetite and digestion

Chili peppers can promote the secretion of digestive juices and increase appetite. Eating some chili peppers at this time can greatly stimulate appetite.

Warming the stomach and dispelling cold

"Food Materia Medica" says that chili peppers "can eliminate food stagnation, relieve gas, stimulate appetite, ward off evil, and kill all kinds of poisonous smells." If you have abdominal cold, vomiting, or diarrhea due to the cold, you can eat some chili peppers.

Improve blood circulation

"Yao Xing Kao" says that chili peppers can "warm the middle and dispel cold, eliminate wind and induce sweating, eliminate cold habits, promote phlegm, and remove dampness." Chili peppers can promote blood circulation and improve fear of cold, frostbite, and vascular headaches.

Beauty skin

Chili peppers are rich in vitamin C and can also promote hormone secretion, so they are very beneficial to the skin. Many people think that eating chili peppers will cause acne, but in fact it is not the chili peppers that are the problem. If you are prone to acne, eating chili peppers will only add fuel to the fire.

Pain relief and heat dissipation

Chili pepper is warm in nature and can lower body temperature by inducing sweating and relieve muscle pain, so it has a strong antipyretic and analgesic effect. American research has found that capsaicin can reduce the neurotransmitters that transmit pain, thereby reducing people's sense of pain.