Chili oil is not fragrant and bitter, and the reason has been found! Do 1 step before pouring oil, spicy red and shiny without paste
Chili peppers, native to South America, were introduced to China during the Ming Dynasty, and the first provinces to eat chili peppers were Guizhou, Hunan, Sichuan, etc. It is no wonder that these areas can eat spicy. Chili peppers not only provide a spicy taste, but also increase the color of the dish, as the most late introduction of spices, but the latecomers came first, beating other spices, becoming the most widely used and widely used spice.
The easiest way to eat chili peppers is to make chili oil, whether it is stir-fried vegetables or cold mix, or eat noodles, steamed buns, add some red chili oil, immediately become bright and red, let people appetite greatly increased. Chili oil is one of the most common condiments, and in noodle restaurants and restaurants, especially fast food restaurants such as Lanzhou ramen and Shaxian snacks, a can is placed on each table.
The chili oil in the supermarket is too expensive, a small bottle will cost more than a dozen pieces, many people like to make it at home, the method is simple.
Although it is poured hot oil into the chili noodles, so it is also called oil splashing spicy, but when we usually do it, we pour hot oil and can't smell the fragrance, but there is still some bitterness and paste, is the oil temperature too high?
Many people have asked me this question, and it is indeed caused by the high oil temperature. The chili noodles are relatively dry, and the oil temperature is more than 200 ° C, so it is pasted off at once, resulting in a bitter taste. How can this be prevented? In fact, before pouring hot oil, you need to do one more step, a very critical step, chili oil can be spicy and delicious, not paste or bitter.
Below I will share the skills of making chili oil, friends who like to eat quickly learn to learn, better than what you buy outside.
【Homemade chili oil】
Prepare paprika (coarse and fine), green onion, ginger, peppercorns, star anise, coriander leaves, cinnamon, onion, coriander, sesame seeds, salt, and white wine.
The first step is to prepare a high-temperature container, such as a porcelain bowl, stainless steel bowl, etc., do not use glass or plastic. Add some coarse paprika and fine paprika to the porcelain bowl in a ratio of 1:1. With 2 kinds of paprika, the taste is better and the taste is more fragrant.
The second step, add the appropriate amount of sesame seeds, then add the appropriate amount of salt, five-spice powder, and stir well with chopsticks.
Step 3: Wash the green onion, ginger, onion, and coriander with water, cut the green onion into sections, slice the ginger, cut the onion into chunks, cut the parsley into sections, and drain.
Step 4: Pour some cooking oil into the pot, pour in the shallots, ginger slices, onion pieces, coriander segments, peppercorns, star anise, cinnamon, fragrant leaves, heat over medium and low heat, fry the water in the ingredients, and let the aroma fully dissolve into the oil.
Step 5: Turn off the heat when the onion ginger, onion, and coriander are browned and remove all the spices.
Step 6: Pour some highly high liquor into the chili noodles, stir well with chopsticks, pour 70% of the hot oil into 1/3, stir with chopsticks while pouring, and fry the chili powder and sesame seeds.
Step 7: When the oil temperature drops to 50% heat, pour 1/3 of the oil and stir well with chopsticks to stimulate the aroma of paprika and sesame seeds.
Step 8, when the oil temperature drops to 30% heat, pour in the remaining 1/3 of the oil, stir well and you can do it, and the chili oil is ready. After cooling, use a glass bottle with a lid to pack it, put it in a cool and ventilated place to save, eat and take as you want, and leave it for 1 year without breaking.
——[Big mouth to say a few words]——
When making chili oil, don't rush to pour hot oil, add some high liquor, mix well and then pour. Because liquor contains a lot of alcohol, alcohol is volatile, can take away a lot of calories, when the oil is poured, chili noodles are not easy to paste, the taste is not bitter. And liquor contains aromatic substances that make the taste of chili oil more fragrant.
The hot oil should not be poured all at once, but should be poured three times, and the temperature is lower than once, so as to fully stimulate the aroma of the pepper.