Whether you're eating noodles or mixing cold vegetables, a spoonful of spicy and endlessly savory chili oil can play a finishing touch. The exquisite chili oil is not only spicy, but also has many strong or light aromas, and the spicy flavors swirl and jump on the tip of the tongue, composing a set of intoxicating gourmet round dances.
【Spicy Oil | Red Oil】Watermelon Video Link:
https://www.ixigua.com/6985793586390368805
Ingredient List:
1) Rapeseed oil: 200 g
2) Peppercorns: 5 g
3) Star anise: 5 g
4) Cumin: 15 g
5) Coriander seeds: 2 g
6) Incense leaves: 6 tablets
7) Shallots: 20g, cut into 5 cm long pieces
8) Ginger: 25 g, cut into 3 mm thick slices
9) Garlic: 25 g, cut into 3 mm thick slices
10) Chilli Flakes: 10 g
11) Hungarian paprika: 10 g
12) White sesame seeds: 10 g
Preparation Method:
1. Take a small soup pot with a diameter of 16 cm, add 200 grams of rapeseed oil, add 5 grams of peppercorns, 5 grams of star anise, 15 grams of cumin, 2 grams of coriander seeds, 6 fragrant leaves, heat for 10 minutes on low heat, pay attention to adjusting the heat, do not let the spices turn black, burned spices not only lose their original fragrance, but also become bitter. When you notice that the color of the spices in the pot has a tendency to turn black, remove the pot from the stove for a period of time. Stir the spices in the pot with chopsticks from time to time to avoid local overheating.
2. Add 20g of shallots, 25g slices of ginger and 25g of garlic flakes, before putting them in, take care to drain the excess water on them, otherwise it will splash the hot oil and continue to heat over low heat.
3. Wait until the surface of the green onion and garlic slices is golden brown, gently flick it with chopsticks, feel that it has become dry and brittle, measure the temperature of the oil, if the temperature is lower than 150 degrees Celsius, slightly increase the fire, if the temperature is higher than 155 degrees Celsius, reduce the fire, or simply turn off the stove until the oil temperature is stable between 150-155 degrees Celsius. Oil temperature is very important for the production of chili oil, the oil temperature is too high, will burn the pepper directly, the oil temperature is too low, can not stimulate the aroma of the pepper, only the spicy taste is released, the production of the chili oil is only spicy and not fragrant, losing its due charm.
4. Take a heat-resistant container and place 10g of chopped chili peppers, 10g of Hungarian paprika and 10g of white sesame seeds on the bottom. Chili pepper crush provides the aroma and spiciness of chili oil, Hungarian paprika provides the aroma and red of chili oil, Hungarian paprika is popular for its red color, some food coloring is extracted from this paprika, and sesame seeds mainly provide the aroma of chili oil.
5. Pour the hot oil (between 150-155 degrees Celsius) of the spices in a small pan over the chili peppers and sesame seeds, and don't forget to filter out the spices with a basket. Because the oil temperature is very high, it may trigger a lot of foam, may overflow the container, so it is best to put another container on the outside of the container to ensure absolute safety. Finally, stir with chopsticks to allow the crushed chili, paprika and sesame seeds to come into full contact with the hot oil to allow as much of the aroma as possible to be released.
Production points:
1. After the chili oil has cooled thoroughly, put it in a sealed jar and store it in the refrigerator for a month.
2. The production of chili oil requires the use of extremely high temperature hot oil, so be sure to pay attention to safety, and make sure that the children at home are not nearby when making chili oil.
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