To fry chili oil, it is most forbidden to pour hot oil directly, do these 3 steps, the color is red and bright, and the fried is particularly fragrant
In the summer, chili oil and chili sauce are common things at home, I don't know what everyone eats at home, anyway, our family is no spicy or happy, almost all of them have chili peppers, that is, there are children at home, specially prepare a dish that is not spicy, and the other dishes are all spicy dishes that I like.
In addition, chili oil is also essential, come to a little put in the meal, it tastes delicious and spicy.
Chili oil, don't always know to go to the supermarket to buy, I tell you, the supermarket is far less fragrant than the one you make, I don't believe you can taste it.
It's really not difficult to make chili oil, don't always worry about this and that, try bravely. It's just that you should be clear, when frying chili oil, it is most taboo to pour hot oil directly into the chili noodles, it is very easy to have a bitter taste, and the taste is not fragrant enough.
【Deep-fried chili oil】
Used: coarse and fine chili noodles, salt, chicken essence, white sesame seeds, coriander, onion, green onion and ginger, cooking oil
1. Prepare half an onion, cut it into shreds, prepare 2 or 3 corianders, wash it and cut it into segments, then cut the green onion and ginger, and put them aside for later use.
2. Next, prepare a slightly larger bowl, add coarse and thin chili noodles to it, the ratio is 1:1, add a little salt and chicken essence to taste, and then 1 tablespoon of white sesame seeds, stir well with chopsticks, so that the preparation is preliminarily completed.
3. Next, pour oil into the pan, heat until the oil temperature is 7 or 8 hot, add coriander, onion, green onion and ginger to it and start frying. The hot oil fried with spices will be more fragrant, and the fragrance is much stronger than that of frying it only with oil.
4. When the fragrance is completely fried and the colors of coriander and onions have turned golden yellow, you can take these things out. Take out the remaining oil, if there are more impurities in it, you can also use a colander to simply strain it, filter it and wait for 15 seconds.
5. After 15 seconds, pour 1/3 of the hot oil into the chili noodles, stir constantly with chopsticks, mix well, and stir out the aroma of the chili noodles. Wait for 15 seconds, after the oil temperature is reduced, it will not be easy to fry the paste, this time the oil is mainly to increase the flavor, this is the first step.
6. Continue to wait for 10 seconds, pour in the hot oil again, this time pour in the remaining 1/2. Wait 10 seconds and pour it in again, this time mainly coloring, which is step 2. Wait another 10 seconds, pour the rest in, and stir well so that the chili oil is ready. Continue to wait for 10 seconds, this time the purpose is to add fragrance twice, which is step 3.
Don't pour all the hot oil into it, but divide it into 3 times to make the chili oil taste more fragrant, the color is more red and bright, no matter what you do, it is super delicious, and you can also use it to make cold dishes in summer.