How to make chili oil hot and fragrant? Chili oil is one of the common ingredients in many restaurant snacks, add chili oil into noodles, dumplings, the taste is very good, then how to make their own chili oil can be fragrant and spicy? Let's take a look at it.
Choose the raw materials 1, pepper want a spicy taste choice of pepper is the best kind of dried pepper, the heat of this pepper is relatively high, therefore, the choice of this pepper can ensure the heat of the pepper, remember, do chili oil is used to choose dry chili, fresh chili can not do chili oil. 2, oil to make chili oil ingredients is also very critical, the selection of oil is also very important, generally fried chili oil use soybean oil (rapeseed oil)+ sesame oil, this fried chili oil color is good, taste good. 3, ingredients to chili oil is very fragrant, the rest of the ingredients can not be less, Sichuan pepper, sesame pepper, cilantro, star anise, grass, cloves, cumin, etc., can be added in a small amount, neither rob the taste of chili oil, but also make chili oil a unique flavor, very delicious.
Many people do chili oil, is a hot oil into the chili powder, in fact, in order to better out the flavor and spicy pepper, should be divided slowly add chili powder and oil, the oil temperature is just the right time to make the chili oil color beautiful taste.
After slowly boiling the chili oil, in order to make it more fragrant, you can return to the pot and continue to cook it with a gentle heat, fully boil off the water and the taste of vinegar, and then emerge with a thick aroma, so that the chili oil is more fragrant and can be put for a longer time.
Methods of making chili oil materials: dried red pepper, cinnamon, grass fruit, star anise, fragrant leaves, Sichuan peppercorns, white sesame seeds, oil methods: 1, the red and hot dry pepper with a crusher break; 2. Divide the paprika into three parts; 3, prepare a larger container, preferably a porcelain bowl, can withstand high temperature; 4. A piece of cinnamon, a grass fruit, a star anise, a fragrant leaf, 20 peppercorns, a dish of white sesame; 5, start to sit in the pot to burn oil, pay attention to, to heat the pot first, then put oil, peanut oil and vegetable oil are a good choice; 6, after the pot is hot, pour enough oil and wait, when the oil is 70% hot, the cinnamon, Sichuan pepper, star anise, fragrant leaves, grass fruit into the oil, gently stir, so that the oil becomes more fragrant; 7, put the first paprika into the bowl, when the oil began to smoke, indicating that the oil has been burned, immediately turn off the fire, wait for a minute, this is a very important step. The advantage of letting the oil temperature lower is that the oil has reached the highest temperature, so the oil is very fragrant, cooling can prevent the seasoning from burning and becoming bitter; 8. Pour 1/3 of the oil into the bowl filled with chili powder and stir continuously. This step mainly reflects the fragrance; 9. Add the second paprika to the bowl. Add another third of the oil to the bowl and continue stirring. This step mainly reflects the heat, because at this temperature, the capsaicin can be fully dissolved in the oil. The temperature of the oil is too high or too low will affect the spiciness and color of the red oil chili; 10. Pour the last paprika into the bowl, then add all the raw sesame seeds and all the remaining oil in the pan. Because the oil temperature is lower, you can decompose the hot red pigment in the pepper, generally takes 5 minutes, red oil chili will be more and more red; 11, wait for it to cool down completely, put it into a glass bottle or porcelain jar, and the red oil chili is finished.