Home made chili oil(yi xiang er hong san la zi zhi la jiao you )

Home made chili oil

Introduction:

"As the hot oil is poured in, the chili powder is bouncing away, and a mellow fragrance of chili wafts away. Saliva speed up the secretion, red face. Even if you are afraid of spicy food, you also want to have it, have a bottle of chili oil you like, and eat noodles, mixed vegetables or dipping materials. With it, all the food becomes tempting. Enjoy it immediately. What are you waiting for? Make a bottle of your favorite chili oil to make your food more colorful. "

Production steps:

Step 1: pour vegetable oil into the pot, cool the oil, add star anise, cinnamon, Zanthoxylum bungeanum and fragrant leaves, deep fry the flavor, heat the oil to 70%, and then remove the spices. (I forgot to take the picture of the seasoning. It's the fried one.)

Step 2: dry red pepper with cooking machine dry ground chili powder, you can also buy ready-made chili oil, put into an oil-free container.

Step 3: pour the oil on the chili powder.

Step 4: when the oil is 50% hot, add chili powder for the second time and stir it with a spoon.

Step 5: when the oil temperature is 30% hot, add chili powder for the third time, and then add cooked sesame. Add the same amount of chili powder three times, cool and put it in a clean container.

Materials required:

Dry pepper: appropriate amount (chili powder)

Cooked sesame: right amount

Star anise: 1 petal

Cinnamon: 2 pieces

Zanthoxylum bungeanum: right amount

Fragrant leaf: 1 piece

Note: 1. The amount of spices and chili powder can be added or subtracted according to personal preference and taste. It is recommended not to use peanut oil, because peanut oil will become viscous when it is cold, and viscous chili oil is not convenient to use, which also affects the taste. 2. Dip a little chili powder into the oil with chopsticks. If it disperses quickly and turns black, it means that the oil temperature is more than 80% hot. 3. 70% of the oil temperature is that the chili powder soon spreads and the color is red and bright. 4. The oil temperature of 50% heat is the reflection of chili powder, which is similar to that of 70% heat, but the chili powder disperses more slowly. 5. 30% hot oil temperature into chili powder, will not spread, need to stir with chopsticks to spread.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Yi Xiang Er Hong San La Zi Zhi La Jiao You