Authentic "chili oil", how to do it exactly? After reading the ingredients and recipes, you will understand!
Target.
【Secret chili oil】
Ingredients: 200 grams of coarse chili noodles, 100 grams of fine chili noodles, 1 kg of vegetable oil. (The ratio of chili flakes to oil is 1:6, and the concentration of chili oil made according to this ratio is just right.) ）
Ingredients: Appropriate amount of white sesame seeds (if there are cooked sesame seeds, it is recommended to use cooked sesame seeds to taste more fragrant), an appropriate amount of salt, 1 shallot, 3 ginger slices, 3~5 coriander, 3 star anise, 1 cinnamon, 2~3 bay leaves, 1 teaspoon of aged vinegar.
Step Method:
1. First of all, we will pour the coarse chili noodles and fine chili noodles into a container that can withstand high temperatures, use stainless steel basins or ceramic basins, then add an appropriate amount of white sesame seeds, then add an appropriate amount of cooking oil and stir evenly, and stir the chili noodles with cold oil. (The purpose of this step is to prevent the chili noodles from frying when they encounter hot oil, making it easier to control the oil temperature.) ）
2. Then pour a pound of vegetable oil into the pot, pour in the ingredients must be in a cool oil state, and then slowly fry over low heat until the ingredients become dry and yellow.
3. When we fry the ingredients, we should fry them slowly over low heat, so that the flavor of the ingredients can penetrate into the hot oil. (Therefore, this step of frying ingredients takes about ten minutes, and the ingredients can be temporarily turned off after the ingredients are fragrant and dry).
4. After taking out the slag in the pot, raise the oil temperature again with medium-low heat, burn the oil temperature to a hot state, and turn off the heat when the hot oil starts to smoke.
Next, we need to start pouring hot oil into the chili noodles, and we need to pour hot oil three times in total, so that the chili oil can achieve the best effect.
5. After the hot oil is left for 15 seconds, the oil temperature is controlled at 7 into heat, and then a third of the hot oil is poured into the pepper noodles with a spoon, because the temperature of the hot oil is relatively high, so when the hot oil noodles meet the hot oil, they will begin to tumble and smoke, and the fragrance of the peppers will also be stimulated, and the role of this first step is to "fry the fragrant".
6. After pouring the first hot oil, the oil temperature at this time has dropped to 5 into a hot state. Then the second oil is poured, and one-third of the oil is also injected, at this time the chili oil will still be a little bubbling, but it will not smoke like the first time, and the color of the chili oil will be slightly darker, and the role of this second step is to "fry the spicy".
7. After the first and second steps are completed, the oil temperature at this time has dropped to 3 into a hot state. Then pour all the remaining hot oil into the pot, add a little salt, and mix well with a spoon. When pouring hot oil for the third time, the chili oil will basically not bubble and smoke, and after injecting low oil temperature, the red pigment in the chili pepper can slowly penetrate out, and the effect of this third step is to "fry well".
8. After the above three steps are done, then add a small spoon of aged vinegar, after adding aged vinegar, the chili oil will produce some fierce reactions, then we can quickly stir twice with a spoon. (The purpose of adding aged vinegar is to fully bring out the spicy flavor of chili peppers, and most people ignore this crucial step when frying chili oil, so the fried chili oil is not fragrant enough.) ）
9. After the chili oil is done, cover the lid, and then put it in a cool and ventilated place to cool naturally, and then put it in a dry and waterless container to seal and preserve, and then take some out when you want to eat, which is particularly convenient. Whether it is used to mix noodles, cold dishes or make sauce, it is very spicy and delicious.
【Conclusion】
1. Choose chili noodles
If you want to make the chili oil delicious, the choice of chili noodles is very important, there are many varieties of chili peppers, you can make decisions according to your own taste, there are three kinds of slightly spicy, medium spicy, and extra spicy, like me, I prefer to eat extra spicy flavors, so it is very suitable to choose our local chili peppers in Hunan.
2. The ratio of chili flakes to oil
When making chili oil, it is necessary to grasp the ratio of chili noodles to oil, if there are too few chili peppers, the spicinessness is not enough, and it is not good for chili noodles to have more oil than oil, and the best ratio of chili noodles to edible oil is 1:6. The ratio of coarse chili noodles to fine chili powder is 2:1, coarse chili noodles are fragrant enough, and fine chili noodles are good in color.
3. The oil temperature and frequency of oil splashing
When making chili oil, you have to pour hot oil three times, the first time you pour hot oil, the oil temperature is in a hot state of 7, and the oil temperature in this state can stimulate the fragrance of chili peppers. The second time the oil is poured hot, the oil temperature is in a hot state of 5%, and the oil temperature in this state can bring out the spicy taste of the pepper. The third time the oil is poured hot, the oil temperature is in a hot state of 3, and the oil temperature in this state can release the capsaicin in the pepper and make the color of the pepper oil brighter.
4. Add vinegar
After pouring hot oil, there is a very critical step that can not be ignored, after pouring hot oil, you should also add 1 teaspoon of aged vinegar, which can fully stimulate the spicy taste of chili oil, and chili oil tastes spicy.