When making chili oil, do not pour hot oil directly. Do one more step to make the dish more fragrant and spicy to satisfy your cravings. Speaking of the bright red and fragrant chili oil, everyone can't help but salivate just thinking about it. For those who love spicy food, ther

When making chili oil, do not pour hot oil directly, do one more step, and it will be fragrant and spicy Mixed vegetables will satisfy your cravings. Speaking of the bright red and fragrant chili oil, everyone can't help but salivate just thinking about it. For those who love spicy food, there is nothing spicy that they don't like. A bowl of fragrant and bright red chili oil is placed in front of you, whether it is eating noodles or mixing vegetables. When making chili oil, many people like to pour hot oil directly on the chili. Although this is simple and trouble-free, it is actually wrong. Although the chili oil produced is spicy but has no fragrance, today I will share with you the correct method of making chili oil. It is very simple and delicious. Not only is it particularly fragrant when eating hot pot, but it is also very delicious when mixed with noodles and cold dishes. Let's start making it.

Prepare ingredients:

Chili powder, salt, sugar, pepper, water, peanuts, ginger, garlic, green onions, bay leaves, star anise, cinnamon, pepper, coriander, rapeseed oil, White sesame seeds, thirteen spices, white wine

Specific method:

. First prepare 400g chili noodles and pour it into a large bowl. If you eat a lot of hot pot, or your family members are usually more capable If you want to eat spicy food, you can also make more at one time. First add four spoons of salt to it. If you prefer salty food, you can also add a little more salt. More salt will keep the pepper longer. If it is to be eaten now, it is recommended to put less. Then add two spoons of white sugar to it. The main function of the sugar here is to enhance the freshness. Then add a small amount of pepper to it. Stir it evenly with chopsticks. Stir the salt and pepper powder thoroughly. Then add a little bit of water into it in small amounts and many times. Don't add too much water. Add water to slightly wet the chili noodles, so that the chili noodles will not burn easily. Stir until it is moist. Set it aside and use half the thickness of the chili noodles to make chili oil. The texture is better and the taste is more spicy. White sesame seeds, crushed peanuts, and cumin are all ingredients that go well with the chili noodles. They can add a lot of flavor to the chili oil and you will not get tired of eating it.

. Next, prepare a bowl of peanuts and pour it into the pot. Turn on medium-low heat and fry the peanuts. There is no need to put oil in the pot, just dry fry. Fry until you can hear crackling sounds in the pot and the shell of the peanuts is slightly black, which is enough. Then let the peanuts cool slightly.

. Prepare a piece of sliced ​​ginger, then cut it into shreds, cut it and put it in a plate. Then prepare a handful of sliced ​​garlic, cut it and put it together with the ginger. Finally, prepare a green onion and cut it in half, then cut it into long sections, cut it and put it in the plate for later use.

. Next, put a few bay leaves, 5 star anise, two cinnamon sticks, a small handful of peppercorns on the plate, and finally prepare two corianders and set them aside.

. Now the peanuts have cooled down. Put the peanuts into a fresh-keeping bag. Use a rolling pin to crush the peanuts first, and then use the rolling pin to pound them a little finer. It will be almost like this.

. Pour a little more rapeseed oil in the pot. It is best to choose rapeseed oil when frying things. The reason is that the smoke point of rapeseed oil is relatively high and is more suitable for frying. Other oils will produce carcinogens at high temperatures, and the chili oil fried with rapeseed oil will taste more fragrant. When the oil temperature is 50% hot, pour the onion, ginger and garlic into it and fry it, and then pour the coriander into it and fry it continuously with a shovel. Fry the water of the spices thoroughly and until the water of the spices is fried. When half dry, pour the large ingredients into fry until all the spices become browned. You can take it out like this. Remember not to fry the spices. Chili oil with a paste flavor is not delicious. The spices you pick out cannot be eaten. The oil already has the aroma of all the spices. After the oil is boiled, remember not to pour it into the chili noodles. It is easy to burn the chili noodles. Wait until the oil temperature is appropriately reduced and pour it on the chili noodles multiple times to fully stimulate the spicy taste of the chili noodles. This chili oil has a spicy and soft taste, a bright red color, and is good-looking and delicious.

. Next, pour the crushed peanuts into the pepper flour, add 30g of white sesame seeds, and finally pour the fried hot oil in. The hot oil must be poured in twice. After the oil is poured in, the water on the surface of the pepper will instantly evaporate. Stir the pepper flour evenly with chopsticks and then pour the remaining hot oil in. Stir it evenly again and add a small amount of thirteen spices, and finally add a little white wine. Adding white wine can increase the storage time of the chili oil and taste more fragrant. Stir the pepper thoroughly and evenly.

8. Then put the pepper for a while, and the oil inside will slowly float up, so that you can directly scoop the oil on it to make dipping sauce.

9. If you like to eat chili directly, you can scoop a spoonful of vegetables and eat more at a time. You can make more at once, take as you eat and eat slowly.

0. Prepare a bottle without water and oil, put the chili oil in it, cover it with a lid, and store it in the refrigerator. In winter, it can also be stored at room temperature because the weather is relatively cold.

1. Every time you eat, you can scoop a few spoons and put them in a small bowl. It is very simple and convenient. Take it as you eat it. The chili oil made in this way is more fragrant and delicious than pouring hot oil directly. This way of eating chili oil is omnipotent. It is very fragrant when mixing noodles and cold dishes, making hot pot bases, and making dipping dishes. If you like it, save it and try it at home.