Sichuan Cooked Chili Oil Recipe

Sichuan cuisine is famous for its spicy flavor, and Sichuan's cooked chili oil is a rare seasoning. The method of making cooked chili in oil is very simple, and basically everyone in the family can make it. The cooked chili in oil is fried into red oil, which is "boiled" by putting water, oil and a large amount of chili into the pot. Don't add peppercorns at the beginning, and don't open the lid. Wait until the sound disappears before opening the lid. It feels a bit like popcorn. Here are a few ways to cook cooked chili peppers.

Ingredients Recipe Calories: 160 (kcal)

Main ingredient: some chili peppers

Methods/Steps

(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 pan of oil (the oil should start to smoke), turn off the heat, and let it sit for 1-3 minutes (cooling down 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.

14 ways to make spicy chili oil (secret recipe)

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(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 cardamom, 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. Put the vegetable oil into the pan and cook it until it is cooked. Add ginger slices, green onions, cardamom and cinnamon.

, fry the star anise until fragrant, remove from the fryer, let it cool, then pour into a bucket of chili powder and mix well.

key:

1. The peppers should be mixed with two kinds of peppers: 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.