To make chili oil, it is not as simple as pouring hot oil, if you want to be spicy and thick, this last step must not be missing

 Today I will share with you the secret chili oil in the snack bar, and friends who like to eat chili oil should not miss it!

--- 【Secret Chili Oil】---

Prepare ingredients: 100 grams of coarse chili noodles, 50 grams of fine chili noodles, 900 grams of rapeseed oil, a handful of shallots, half an onion, a small piece of ginger, three star anise, three bay leaves, a small piece of cinnamon, a little white sesame seeds, a little salt, a little aged vinegar, a little high liquor, a little sugar.

Steps:

1. Put 100 grams of coarse chili noodles and 50 grams of fine chili noodles in a high-temperature container, add 5 grams of salt and 5 grams of white sesame seeds, stir well with chopsticks, and then add an appropriate amount of cold oil and a little high liquor to fully wet the chili noodles.

2. Next, prepare the spices, wash the shallots and cut them into sections, cut the onions into thin strips, cut the ginger into slices, and control the moisture after washing the other spices.

3. Add 900 grams of rapeseed oil to the pot, first raise the oil temperature to seven or eight percent hot, remove the ajerky taste of cooked rapeseed oil, and then turn off the heat; Wait until the oil temperature drops to three or four hot, add all the spices, turn on low heat and fry slowly. If you use salad oil, blended oil or ordinary cooking oil to make chili oil, you can directly add spices and fry it slowly over low heat.

4. Keep the heat low throughout the whole process when frying the spices, so that the fragrance of the spices can be fully integrated into the rapeseed oil, and do not remove the spices after frying and burning.

5. After taking out all the spices, continue to heat the oil temperature to about 70% hot, then scoop one-third of the hot oil with a spoon, pour it into the chili noodles, and then stir quickly with a spoon to make it evenly heated.

6. Wait until the oil temperature drops to about 50% hot, scoop one-third of the hot oil again and pour it into the chili noodles, and continue to stir with a spoon.

7. Finally, when the oil temperature drops to three percent of the heat, pour all the remaining oil in the pot into the chili noodles, stir evenly and add 5 grams of aged vinegar, at this time the chili oil will produce a more violent reaction, and the fragrance of the chili pepper will follow.

8. After the chili oil cools, add 5 grams of sugar and stir well, then cover the lid and put it in a cool place for 24 hours.

I recommend a Shaanxi Qinjiao chili powder, hand-ground, with heavy fragrance and light spiciness, suitable for friends who like slightly spicy and medium spicy.

Tips:

1. To make chili oil, you need to pour oil three times, the high oil temperature stimulates the fragrance of the chili pepper, the medium oil temperature stimulates the spicy taste of the chili pepper, and the low oil temperature can make the pigment in the chili pepper be well released.

2. If the chili oil wants to be fragrant and thick, the final step of adding aged vinegar and sugar must not be missing, and adding vinegar can stimulate the fragrance of chili pepper to the greatest extent; Adding white sugar can make the chili oil thicker, and it will be better wrapped on the surface of the ingredients when mixing vegetables and noodles.