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The most authentic way to boil chili oil

The most authentic way to boil chili oil: prepare dried chili, pepper, ginger, garlic, salt, chicken essence, cooking wine, light soy sauce, soy sauce, sesame oil, edible oil. Chop the dried pepper, pepper, ginger and garlic into a bowl, add salt, chicken essence, cooking wine, light soy sauce and soy sauce, stir well and marinate for 10 minutes.

The way to boil chili oil: prepare chili, pepper, ginger, garlic, fragrant leaves and other ingredients. Cut pepper, pepper, ginger and garlic into fines and set aside. Heat the pan, add cooking oil and cook until 60% hot. Add chopped pepper, pepper, ginger and garlic and stir well. Add incense leaves and continue to stir-fry. When the ingredients are fried until yellowish, turn off the heat and cool.

The way to boil chili oil: prepare chili and edible oil, chili can choose dried or fresh chili, edible oil can choose peanut oil, olive oil and so on. Wash and dry the chili, remove the pedicel and cut it into small pieces. Pour the cooking oil into the pan, heat to 60% heat, put in the chilli section, fry slowly over low heat. When the chili turns crimson, turn off the heat and let the oil cool with the chili.

Stir while dripping oil. After sprinkling oil for the first time and stirring well, pour all the remaining oil into the chili. 1 stir evenly. 1 chili oil can be bottled and sealed after cooling.

Step: add 120 grams of coarse chili noodles to a large bowl, then add 80 grams of fine chili powder and stir well with a spoon. Add a little salad oil to the chili noodles and mix well to soften the chili powder. Put 20 grams of Arnebia in the bowl, soak in water and rinse. Prepare the spices.

Wash the chili first. Pour water into the pot. Put in star anise and sliced ginger. (big ingredients can be added according to your own preferences, or you can not put only chili peppers.) Put in dried chili peppers. Pour in vegetable oil. Boil it over medium heat. There is no need to cover the pot. Boil the water and bring it to a low heat until the moisture in the pot disappears.

How to boil chili oil red and fragrant

Control the heat: the color and aroma of chili oil are related to the heat, too much heat will blacken the pepper and affect the color and taste, so it is necessary to control the heat moderately and turn off the fire in time after the pepper changes color. Cooling: pour the fried chili peppers together with the remaining oil in the pan into a clean container and let cool. Add salt: add the right amount of salt to the cooled chili oil and determine the amount of salt according to your taste.

Boil chili oil to prepare the ingredients you need: dried chili, pepper, ginger, garlic, cooking oil. Cut the dried chili into small pieces with scissors and cut into finely chopped ginger and garlic. Pour the right amount of cooking oil into the pan and heat it with pepper. Add the chopped dried chili peppers and stir-fry over medium and small heat until they change color slightly. Add minced ginger and garlic and continue to stir-fry until fragrant.

Wash the dried chili peppers into a frying pan and bake over low heat. The baked chili peppers have a strong burnt flavor. The dried chili peppers are put into the cooking machine, which shows a certain inclination, and the machine starts to beat the chili peppers into particles with larger fragments. Put star anise, cinnamon, fragrant leaves, sesame pepper, refined salt and patted grass and fruit in a clean bowl. Pour the chopped dried chili peppers and cooked sesame into a bowl.

First of all, rinse the dried chili peppers gently in clean water to remove dust from the surface and drain. Then, slowly bake the chili peppers in a small pan over low heat until fragrant. After stir-frying the dried chili peppers, you can pour them into a mortar or break them slightly with a cooking machine, but not too fine to maintain a certain taste and texture. Next, peel off more garlic cloves and ginger and mash them.

The method of preparing chili oil

1. Ingredients: 50 grams of chili slices, 110 grams of edible oil, 20 grams of minced garlic, 10 grams of bean paste, 12 grams of edible salt, 5 grams of fresh vegetables, 10 grams of flavor powder, 2 grams of meat special flavor enhancer. Soak the chili slices in clean water for 2 minutes. Dry the extract and set aside.

2. Add peanut oil to the pot and slowly heat up about 240 degrees over medium heat. Turn off the heat. 1 when the oil temperature is naturally cooled to 80% heat, slowly pour the hot oil into the chili noodles and keep stirring while pouring. Make sure that all the chili noodles are in full contact with the hot oil, and the cooked red oil is covered and stored overnight and can be eaten the next day.

Method 1: use dried chili peppers, stir-fry, smash, mix garlic, ginger and other ingredients, then pour into the cooked rapeseed oil, sprinkle with oil and stir until the cooked oil is completely stirred into the chili noodles. Method 2: use chilli powder, add all kinds of spices, liquor and water, and then pour in high temperature rapeseed oil to force out the fragrance. After rest, the chili oil is particularly beautiful in color and rich in fragrance, which is very suitable for mixing noodles, stir-frying, making salad and so on.

4. Remove the stalk of the fresh pepper, string it with an iron bolt, burn it on the charcoal fire until wrinkled, remove the hot pepper oil from the fire, take out the iron bolt, put it into a bowl, add flowers and chili peppers, and mash it into a paste. Heat the pan, boil the rapeseed oil and pour into the chili sauce. This is a folk method of making chili oil, which is widely used in the generation at the border of Chongqing and Guizhou, especially when eating the new tofu pudding.

How to cook chili oil

Prepare dried pepper, pepper, ginger, garlic, salt, chicken essence, cooking wine, light soy sauce, soy sauce, sesame oil, edible oil. Chop the dried pepper, pepper, ginger and garlic into a bowl, add salt, chicken essence, cooking wine, light soy sauce and soy sauce, stir well and marinate for 10 minutes.

Wash the chili peppers with clean water to remove the dust from the surface; put a small bowl of water in the pan and break the chili peppers in; boil them over medium heat and simmer for 5 minutes, when most of the capsaicin in the chili peppers is boiled out and mixed into the water; pour vegetable oil into the pan.

Add cooked melon seeds, sesame seeds and cinnamon powder. Stir well. Add peanut oil to the pot and slowly heat up about 240 degrees over medium heat and turn off the heat. 1 when the oil temperature is naturally cooled to 80% heat, slowly pour the hot oil into the chili noodles and keep stirring while pouring. Make sure that all the chili noodles are in full contact with the hot oil, and the cooked red oil is covered and stored overnight and can be eaten the next day.

Step: prepare chili peppers: remove the seeds of dried chili peppers and cut them into segments. Heating pot: heat the pot to medium heat and add the right amount of cooking oil. Stir-fry chili peppers: stir-fry chili peppers in a pan and stir them to heat them evenly until they change color and give off fragrance.