Home made chili oil

Home made chili oil

Introduction:

"Often, you don't have an appetite, do you? Spicy noodles, refreshing cold dishes, salivated chicken, Dandan noodles, these should be able to increase your appetite! If you want to make these delicious delicacies, you must have an important magic weapon - fragrant chili oil! Red color and spicy taste bring soul to them. I remember when I was a child, when my mother made chili oil, I always liked to stand beside her, because hot oil poured into dried chili powder would give off a special burning smell. Watching my mother pour hot oil slowly with one hand and stir chili oil gently with the other hand, I could not help swallowing. In fact, if you want to make a bowl of spicy chili oil, it's not difficult, as long as it's just 10 minutes, it can bring you unlimited delicious

Production steps:

Step 1: preparation materials: dry red pepper, Chinese prickly ash, ginger, star anise, cinnamon, white sesame (cooked).

Step 2: pour the dried red pepper and Chinese prickly ash into the oil-free cold pot, stir fry slowly over low heat for about 1 minute, turn off the heat.

Step 3: after cooling, 1 / 3 of them are ground into chili powder by grinder.

Step 4: grind another 2 / 3 into chili noodles.

Step 5: mix chili powder and chili noodles, add 1 teaspoon salt and sugar, stir well, and then sprinkle with a layer of white sesame.

Step 6: cool the oil in a cold pan, add ginger slices, star anise and cinnamon, and boil the oil over medium heat.

Step 7: when the ginger slices are deep fried until dry and scorched, take out all the spices, continue to heat the oil until white smoke rises, and turn off the fire.

Step 8: cool the hot oil for about 10 seconds, then slowly pour it into the chili noodles. (now the chili oil is ready for seasoning)

Step 9: if there is no residue, just red oil, then after cooling, filter it with a colander. Remember to keep it sealed.

Materials required:

Dried pepper: 100g

Zanthoxylum: 20g

Ginger: 4 tablets

Star anise: 2

Cinnamon: a bar

White Sesame: a little

Note: poem phrase: 1: the quality of dry red pepper determines the quality of pepper oil, so pay attention to the selection when buying. 2: When frying chili, we must keep the minimum heat, do not scorch. (this step is mainly to remove the moisture, because the dried chili oil is more fragrant.) 3: you can also buy ready-made chili noodles directly, but I think the dried chili oil is more fragrant after frying. (because some of the hot pepper noodles you bought have heavy moisture, and the hot oil is not very fragrant when you pour it down.) 4: when you pour hot oil, you add spices to make the oil more fragrant, which is more delicious than the hot oil poured on the hot pepper noodles. 5: If there is no white sesame, it is OK not to put it, it will taste better. 6: When the oil is hot, remember to cool it for about ten seconds, because when the fire is just turned off, the oil is too hot, and it will scorch the chili noodles, which is not good.

Production difficulty: simple

Technology: seasoning

Production time: half an hour

Taste: spicy