Spicy oil recipe and recipe

Spicy oil is a common type of oil. It tastes spicy and fresh. It is a common seasoning oil for cooking. There are many ways to make spicy oil. First, prepare the peppercorns and chili peppers. In addition, you also need to prepare other ingredients such as star anise to make it. Spicy oil is very common in Sichuan and Chongqing. For example, spicy oil is often used when eating malatang or making some delicious dishes.

Spicy oil recipe and recipe

Ingredients: 50 grams of Sichuan pepper, 30 grams of star anise, 80 grams of garlic, 200 grams of coarse chili powder, 600cc of salad oil, 1 tablespoon of salt, 1 tablespoon of MSG. Method: 1. Pour the salad oil, Sichuan pepper, star anise and garlic into a pot and heat over low heat. 2. Take another large pot, pour in chili powder, salt, and MSG, stir fry evenly and set aside. 3. While the oil in step 1 is slowly heated until the garlic is browned, turn off the heat and remove the garlic, peppercorns, and star anise from the pot and discard them. 4. Slowly pour the hot oil from step 3 into the large pot from step 2 and it is done.

Method 2

There are many cold dishes in Sichuan cuisine that are spicy or have a red oil flavor. Therefore, whether or not you have a jar of authentic, spicy, and rich cooked chili oil is the key to making a good cold dish. In Sichuan, every household has cooked chili oil, but there are not many that are bright red in color, spicy but not dry, mellow in aroma, and long in aftertaste. Refining red oil.

First of all, we must pay attention to the quality of the peppers. The dried peppers should be thick and have few seeds, and the color should be oily and bright red. Secondly, we must pay attention to the combination of pepper varieties. The Chaotian pepper from Guizhou, the Erjintiao which is a specialty of the western Sichuan basin, and the Xiaomi pepper from the Chongqing and Guizhou areas. The three kinds of peppers should be mixed in a ratio of 4:4:2, dried over a low fire, and pounded into pepper powder. This kind of pepper powder has the rosy red color of the Chaotian pepper.

The mellow aroma of Erjin Tiao and the strong flavor of millet pepper are bright to the eyes and fragrant to the nose, and the spicy taste becomes layered after the mouth. As for the final refining, it requires even more delicacy and ingenuity. The general method is: prepare the ingredients according to the ratio of 50% vegetable oil and 10% chili powder, put the vegetable oil into the pot and cook it, add onions, ginger and peppercorns in appropriate amounts, fry until browned, then remove them and wait until the oil temperature drops to 50% hot, then pour in the three kinds of finely mashed chili powder.

You also need to put a little comfrey and cardamom into the pot for refining. During the process, you need to stir it constantly with a spatula to allow the warm oil to slowly infuse the flavor and color of the chili and spices. When the oil turns red and has a strong peppery aroma, move the pot aside and let it cool down slowly. If you think the aroma of the red oil refined in this way is not strong enough, you can add star anise, cardamom and the like during the refining process as needed. In short, how to choose depends on what the refined red oil is used for. If it is used as a seasoning for cold dishes, then too strong a spice flavor will cover up the original flavor of the dish.