Summer is coming, and it is time to eat cold mixed vegetables, cold noodles, for people who love to eat spicy, chili oil is essential, with the moisture of chili oil, cold mix vegetables suddenly sublimated a lot, not only beautiful color, the entrance is also spicy and addictive, can make people appetite open, the more chewy the more fragrant, chili oil in our life, very widely used, seasoning, dipping, barbecue, cold mix can be used, to make fragrant chili oil, the requirements are also quite high, we in the process of operation, how to fry chili oil, in order to make the fragrance fully exert it? Today to share a universal chili oil method, suitable for most family practices, like the small partner, you can collect it, I hope to help you.
When we eat out, we will find that the chili oil in some small shops is very fragrant, why can't we boil it at home? There are a few small misunderstandings here, see if you have been recruited? First of all, there must be certain requirements for peppers, can not be bought casually on the street, it is best to do it yourself, choose by yourself, take it home for processing, and then in the process of boiling, there is no addition of peppercorns, large ingredients, onions and ginger, etc., auxiliary flavored ingredients, a spoonful of delicious chili oil, not only peppers and oil, but also a dozen kinds of spices, both compound flavor, and spicy and delicious red oil, used to mix bibimbap, are very delicious,
Ingredients: Shallots, ginger, garlic, dried chili peppers, white sesame seeds, star anise, cinnamon, coriander leaves, peppercorns, onions, coriander
Seasoning: Sugar, salt, thirteen spices
1, all kinds of peppers have the characteristics of various peppers, there are two wattles, bell peppers, bullets, etc., please according to personal taste, discretionary ratio, prepare 150 grams of dried peppers, 30 grams of peppercorns, bake in the oven for about 5 minutes, the index is set to 165 degrees, no oven small partners, you can also use a pan, fry a frying pan, be sure to keep the peppers dry.
2: Grind the dried chili peppers into thin noodles, add 3 grams of salt, 5 grams of sugar, 2 spoons of white sesame seeds, half a spoon of thirteen spices, stir evenly with chopsticks, set aside, and then prepare hot oil.
3, half a green onion, 6 cloves of garlic, 3 star anise, 1 piece of cinnamon, 5 pieces of coriander leaves, half an onion, 5 slices of ginger, 4 coriander, onion ginger, onion and coriander are essential, it can make chili oil, waft out a very fragrant taste.
4, from the pot to burn oil, pour in the appropriate amount of cooking oil, do not wait for the oil is too hot, about 30% hot can be, pour all the ingredients, must be low heat, otherwise it is easy to fry the spices.
5, with the increase in oil temperature, the spices slowly change color, with a shovel gently mixed evenly, this process should be careful, to avoid being scalded, low heat to dry the aroma of the ingredients, so that it can be fully released.
6, the whole process is about 15 minutes, to what extent? You can fish out and take a look, the color is burnt yellow, it looks wrinkled, and it has no use value, and at this time, the oil in the pot has become fragrant, which is all the credit of spices.
7, the current oil, can also be called "onion oil", chefs often use it to enhance the taste, turn off the heat to cool down, about 80% of the time, poured into the pepper noodles three times, while stirring, the pepper noodles are fully soaked, to this step, the pepper noodles are also made, usually can be refrigerated and preserved, after placing a night, the onion oil flavor is fully immersed in the peppers, the aroma is strong, spicy and enjoyable, not inferior to the old dry mother.
1, boiling chili oil, seemingly simple, in fact, there are many small skills, with large onion oil, more can increase the aroma.
2, when frying shallot oil, the heat must be small, the fire is easy to paste, the oil temperature is 30% hot to put in
3: Wait for the onion oil to be 80% hot, pour it into the chili noodles three times, if you turn off the heat, pour it, and the chili noodles will be blanched.
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