Make chili oil, directly pour hot oil is a big mistake, teach you the correct way, spicy and thick mix everything is delicious.
Chili oil, for friends who love spicy food, is the most important ingredient in daily home. Whether it's noodles or cold vegetables, add two spoonfuls of mellow chili oil and the dish will have a soul immediately. There are also many small noodle restaurants in the north, and each table has a standard "three-piece set", which is garlic, balsamic vinegar and chili oil, as long as the chili oil is fragrant, many people will make a special trip to eat it to take a bite of noodles.
Friends who love to eat spicy around them often make chili oil at home, and the chili oil made can smell the aroma from afar, and the oil is red and spicy, which is very delicious. My family fried chili oil habit directly on the chili crushed hot oil, and then add a variety of spices, although this is simple and fast, but the chili oil made always feel that there is something missing, eat only spicy is not fragrant, sometimes the oil temperature is too high, but also directly crushed chili pepper fried black fried paste, wasted ingredients, with friends to know after consulting, the original fried chili oil There are so many details, the following small with everyone to share, the correct way to make chili oil, you need to add these 3 things yo.
1: Prepare about 500 grams of chili noodles, then add 4 teaspoons of salt and 2 teaspoons of sugar and stir well.
Tips: If you eat it freshly, you can put less salt, and adding sugar can play a role in freshness.
2, a small number of times in the pepper noodles to add some water, do not need to add a lot, just need to slightly infuse the pepper noodles.
Tips: Add water to prevent the oil temperature is too high when the oil is poured to fry the chili noodles, high oil temperature will first volatilize the moisture on the surface of the chili noodles, and then fry the chili noodles, eat more mellow.
3. Frying oil. Prepare some slices of onion, ginger and garlic, finely shredded onion, and a little cut into pieces of parsley or parsley. Spices are prepared with star anise, peppercorns, fragrant leaves and cinnamon. Pour more rapeseed oil into the pot, first put the onion, ginger, garlic, onion and coriander into the pot and fry, fry the slightly yellow and pour all the spices until the water in the dish is dried, the spices are fried out of the aroma, and then all the ingredients are oil-controlled. The resulting oil already has the aroma of all the ingredients and spices.
Tips: Ingredients and spices should be fried in time, 50% of the oil temperature when the ingredients, fried when the water is half dry, put spices, so that the aroma is more intense.
4, soaked pepper noodles can be put into a little peanut crushed or white sesame seeds, and then the boiled cooking oil into the pepper noodles in parts, the first time poured hot oil, you need to use chopsticks to stir evenly, the second and third time directly poured.
5, finally need to add some high liquor to the chili oil, adding liquor can not only increase the flavor, but also prolong the consumption time of chili oil.
Finally, I would like to summarize the tips for making chili oil:
1, add water: the purpose of adding water is to prevent the pepper noodles from frying paste, high temperature hot oil first touches the moisture on the surface of the pepper to block some heat, and then fry the chili powder after the water evaporates.
2, sugar: add sugar has the effect of freshness, but it is not recommended to put too much, otherwise it will affect the original taste.
3, add liquor: after adding high liquor, the aroma of chili oil is more intense, and the consumption time is extended.
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