Chili oil is done at home, it is fragrant and spicy, the color is red and bright, and it is delicious and nutritious

I used to go to the supermarket to buy ready-made chili oil for cooking at home, but since I learned how to make chili oil, I make it at home. In fact, to summarize the practice of chili oil, as long as you grasp a few key points, it is not complicated to make it at home, and the specific methods are as follows:

Homemade recipes for chili oil:

Ingredients: 1500 grams of cooking oil, 400 grams of chili flakes (the ratio of thick and fine chili noodles is 3:2), and 50 grams of white sesame seeds

Excipients: onion, coriander, celery, carrots, aged vinegar, sugar, high liquor

Spices: star anise, cinnamon, bay leaves, peppercorns, grass fruits, cumin, green onions, ginger

1. Clean celery, coriander, carrots, and onions. Shred the carrots, onions, shallots, and ginger so that they can ripen together.

The grass fruit is more flavorful when patted flat with a knife.

2. Put the thick and fine chili noodles (about 3:2) into a large bowl, add white sesame seeds and stir well, then add a little sugar, aged vinegar and high liquor and stir well.

3. Put oil in the pot, put in the above vegetables and spices when the oil temperature is about 4-5 hot, fry slowly over low heat, and fry it slowly to bring out the fragrance. Remove the vegetables when they are fried until they run out of water (don't fry them too burnt, they will have a burnt taste and affect the taste). The remaining spices in the pan can be further fried for a while before being removed. When the oil in the pan is boiling until black smoke rises, turn off the heat.

4. After turning off the heat, let the hot oil dry for about a minute and start pouring oil. Stir constantly while pouring hot oil into the well-mixed chili noodles with a spoon; When the oil temperature is about 70% hot, pour in the oil and stir it for the second time; When the oil temperature is about 50% hot, pour all the remaining oil into it and stir well.

5. After the oil is poured in, cover it and simmer overnight, the color will be more red and bright, and the taste will be softer.

6. Finally, put it in a sealable container, seal and store it, and take it as you eat, which is very convenient.

Tips:

1. Vegetables and spices should be fried slowly over low heat, and the fragrance will be fried over slow fire to prevent the fried paste from affecting the taste. Before putting in the grass fruit, you should use a knife to flatten it first to make it more flavorful.

2. The thickness of the chili noodles used should be matched: fine noodles can add color and spiciness; And the thick noodles, because there are chili seeds in them, will have a stronger and more fragrant fragrance after pouring hot oil.

3. Adding a little aged vinegar, sugar, and high liquor will enhance the aroma of chili oil.

4. The fried cooking oil should be poured in three times, which will be more layered and can also make the color more vivid.

5. The amount of oil poured in the three times is about one-fifth of the first, about two-fifths of the second time, and the remaining all of the oil poured in the third time.

6. The freshly made chili oil is not too red in color at first, and the taste is not too soft, so it will be better if you cover it and simmer it for a while.