[How to make chili oil for cold dishes]_ production method _ practice Daquan
Chili oil is a substance that everyone is familiar with. We can make chili oil by ourselves in life.
Good chilli oil usually requires good chilli, because good quality chilli can make delicious chilli oil.
People who eat cold dishes often know that the delicious chili oil salad is particularly delicious.
And chili oil can be made by yourself. How to make chili oil?
Home-made chili oil]Ingredients: Good paprika, pepper, allspice, sesame, salt.
Boil a pot of hot oil (the oil will smoke), turn off the heat, and let it stand for 1-3 minutes (cooling, the key).
Then pour the hot oil into the prepared chili powder slowly, and stir the chili powder with chopsticks while pouring (the key is to wipe the container under the container to prevent the container from moving) to ensure uniformity.
More oil, not less, should be completely submerged after making paprika.
Chongqing Red Oil】 Ingredients: 1,500 grams of chili noodles, 1 kg of net onion, 250 grams of parsley root, 100 grams of sage, 50 grams of cinnamon, 40 grams of anise, 30 grams of grass fruit (beat), 750 grams of ginger slices, garlic cloves (Beat) 750 grams, Dahongpao peppercorns for 1 month, 10 kg of vegetable oil.
Heat the pan, add the vegetable oil, boil and add the shallot root, ginger slices, garlic cloves, cinnamon, star anise, grass fruit, purple grass, parsley fried incense, remove all the residue.
Put the chili noodles in a stainless steel bucket for future use.
Put Dahongpao peppercorns into the pot, deep-fry the aroma and hemp flavor, remove the peppercorns, pour the oil into the bucket of chili noodles, stir well and let stand overnight.
The key: 1.
When frying the spices, the oil should be boiled and turned off before frying to prevent the oil from scorching.
When frying Dahongpao pepper, the oil temperature should not be too high. It is best to use a small fire and heat for a while to bring out the flavour. If the temperature is high, it will easily be fried and the oil will be bitter.
When pouring the oil onto the surface of the pepper, stir while stirring. After the oil is poured, stir it with some water. This will make the pepper oil better in color and taste.
Northeast Red Oil]Ingredients: 50 grams of garlic, 75 grams of shallots, 20 grams of aniseed, 500 grams of chili noodles, and 1500 grams of soybean oil.
Boil the soybean oil in the wok, add the shallots, garlic, and fry the anise and remove all the residue.
Drizzle the chili batter bowl with the oil that has been fried with the ingredients.
The key: 1.
Soybean oil should be cooked by fire, otherwise it will taste raw soy oil and taste astringent.
Stir while pouring oil to avoid frying.
Oil temperature should be well controlled, not too high or too low.
[4.Fresh Chili Oil]Ingredients: 2500 grams of fresh chili noodles, scallion segments, garlic cloves (beat), 1 kg each of ginger slices, shredded onion, 500 grams of coriander seeds, 50 grams of star anise, 50 grams of cinnamon, cumin 70Grams, 30 grams of fragrant leaves, 250 grams of perilla seeds, 15 kilograms of soybean oil, 100 grams of peppercorns.
Pour the soybean oil into a stainless steel barrel, boil over high heat, turn off the heat when the soybean oil is not yellow, and leave it on for 15 minutes, then add shallots, garlic, ginger slices, onion shreds, and star anise, cinnamon, fragrant leaves, cumin, and perilla seedsThe coriander seeds are fried to remove the scent.
Take another stainless steel bucket, fill the pepper noodles, leak tightly, and pour the refined oil onto the surface of the peppers.
The characteristic fresh family has a unique flavor, bright red color and moderate spicy taste.
The key: 1.
Soybean oil must be boiled, otherwise the taste is not good.
Be sure to follow the order of feeding.
Residues must be removed, especially perilla seeds and coriander seeds.
After the oil is refined, it should be filtered and stored separately. This oil can be used for spicy gluten, and chili noodles can be mixed with flavor cold dishes.
Paste chili oil]Ingredients: 500 grams of fresh sea pepper, 15 grams of fried fragrant peanuts, 10 grams of cooked sesame seeds, 25 grams of ginger slices, 50 grams of shallots, and 1500 grams of vegetable oil.
Heat the pan, dry the water drops in the pan, and stir-fry the dried peppers until they are reddish brown in color. When a small portion of the peppers are pasty (that is, from the time the sea pepper is added to the pan, it is within minutes).
Add another pan and add vegetable oil. When the 40% is hot, add ginger slices. When the green onions are fried to dryness, turn off the heat. Pour into a pot of chilli paste. When it is 40% hot, add peanut rice and cooked sesame seeds.The seal is ready.
The characteristic color is deep red and full of spicy taste.
Garlic Chili Sauce]Ingredients: Fresh Chaotian pepper, with a few red peppers, 500 grams of tomato, a piece of ginger, two ends of garlic.
Each of the above is put into a blender and stirred into a paste.
Put a small bowl of water in a wok, cook over medium heat, and put in a variety of pastes in the pot. Boil the sauce (half the garlic in the last place) and add salt, sugar (until), and a small half of rice vinegar.
Remember to keep stirring with a spoon to prevent sticking to the pan, turn the heat from thin to thick, then add MSG, pour the remaining garlic into the bottle, and cool it into bottles.
傣 Jiayou chilli】 Ingredients: Chili noodles, a small amount of pepper powder, half a garlic diced, salt and chicken powder.
Method 1: Mix the chili noodles, garlic and salt together in cold oil, turn on medium heat, wait for one minute after the oil is rolled (smell without smell), add pepper powder and chicken powder, turn off the heat, and calmSet to cool.
Method 2: First, burn the oil and bake 80% of the heat to fry the garlic and salt, then change to a small fire and put in the pepper noodles and stir slowly until there is no taste, put the peppercorn and chicken powder to extinguish.