When making chili oil in summer, do not splash it with hot oil, the chef teaches the correct method, and the red and bright taste is not mushy or bitter

First, prepare the ingredients for chili oil.

A small bowl of coarse chili noodles, a small bowl of fine chili noodles, a little white sesame seeds, green onion ginger, star anise, a little Sichuan pepper, an onion, and an appropriate amount of peanut oil.

Next is the right step to make chili oil.

Step 1,

First of all, prepare a bowl of thick and thin chili noodles, coarse chili noodles are responsible for spiciness, and fine chili noodles are responsible for the red and bright color, let's mix it together, then put some cold oil, and then sprinkle some white sesame seeds and mix well, white sesame seeds can increase the fragrance, and the cold oil can prevent the chili oil from being mushy and bitter, which is very critical, and then we start to boil oil.

Step 2

First of all, we pour an appropriate amount of peanut oil into the pot, turn on low heat, then cut some green onions and ginger into the oil pot, and then peel the onion and cut it into large pieces, and then put it into the oil pot, and then put some pepper star anise in the oil pot, fry them over low heat, slowly soak their fragrance in the peanut oil, fry them dry and fragrant, and take them out for later use.

Step 3

After the fried dried spices are fished out, turn off the heat, first put a little hot oil, pour it in the chili noodles, observe the chili noodles, if there are a lot of bubbles, it means that the oil temperature is high, let's let it cool for 3 minutes, and then pour the spice oil into the chili noodles, stir it evenly with chopsticks while stirring, let it stand for an hour, the fragrance and color are all out, the color is red and bright, not mushy or bitter, especially delicious, and the chili oil is ready.

In order to prevent you from learning it, I also summarized the following two points for you, especially the second point is very crucial, follow me and read on friends.

Point 1:

Burn oil in the pot, fry green onions, ginger, peppercorns, star anise, be sure to turn on a low heat, remember not to overheat, turn on a low fire to let the fragrance of spices into the peanut oil, fried chili oil is more fragrant, this is also the trick of boiling chili oil in our restaurant, you must remember it.

Point 2

The ratio of coarse chili flakes to fine chili peppers is 1:1, so if you are looking for spiciness or color, you can put more of one of them in moderation. After putting it away, you must stir it well with cool oil, so as to effectively prevent the chili noodles from frying, which you must remember.