How to make chili oil spicy and fragrant

Chili oil is a very good condiment and is a must-have in the daily diet for many people who love spicy food. In addition, if you use some chili oil when cooking some dishes, it can also greatly improve the taste of the food. There are many ways to make chili oil, and the ingredients required are also different. Below, I will introduce three ways to cook chili oil in detail.

Method 1

Preparation: 100 grams of dry chili powder (preferably the coarser kind), 10 grams of white sesame seeds, 400 grams of cooking oil, and 3 star anise. Mix the best chili powder, pepper, five-spice powder, sesame seeds and salt and put them in a heat-proof container.

Production:

1. Pour the chili powder and some white sesame seeds into a heat-resistant container. Since the chili powder will boil when heated, the container must be large enough.

2. Pour a proper amount of oil into the pot and add a few pieces of star anise when the oil is cool.

3. When the oil is 90% hot (smoking), turn off the heat and remove the aniseed.

4. When the oil is slightly cool, pour it into the chili powder in batches, stir well, and use it after it cools down. The remaining chili oil can be bottled and used.

Method 2

The ratio of chili pepper to peppercorn is 2:1

1. Heat the pan (smoking) and pour in the oil (in fact, you can directly use the black oil that has been fried repeatedly, which saves costs and does not waste the black oil that cannot be reused), add a spoonful of bean paste, and stir constantly with a spoon. The oil itself has water, and the left wing will boil during the heating process. When the boiling is not very strong, add star anise, cinnamon, and bay leaves, and continue to stir for a while;

2. When the boiling is not very strong, add two spoons of water, pour in the chili powder and continue to stir, at the same time, turn down the heat to medium. When the chili powder particles become a little hard, put the Sichuan peppercorns, celery segments, coriander roots, onion slices, carrot slices, ginger slices, garlic heads, and shallot knots into the oil (this will increase the aroma of the oil, get rid of the burnt smell during the heating process, and also get rid of the fishy smell in the black oil).

3. Keep the heat on medium and stir constantly. When the other things in the oil no longer have moisture and become dry, you can turn off the heat (this process takes about 30 to 45 minutes). Continue stirring until the oil is no longer boiling. After it cools down, set it aside for about half an hour.

4. Finally, use a colander to filter out the debris, and then filter the oil with gauze. Then, a bright red, spicy and flavorful red oil will be produced.

Method 3

Ingredients:

Dried chili pepper, oil Accessories: ginger, garlic, oil, salt

practice:

1. Wash the peppers and soak them in boiling water until soft.

2. Peel ginger and garlic, and crush ginger

3. Put the pepper in a blender, add ginger, garlic, appropriate amount of salt, add appropriate amount of water and blend for later use

4. Put a large amount of oil in the pot, heat the oil, put the peppers in the pot, and slowly fry the peppers on medium heat until cooked. It takes about half an hour. Stir while frying, otherwise it will not easily stick to the pot. After it is done, let it cool and bottle it.