Pepper oil
By VicentaLakin
It's easy to make red and fragrance chili. You don't usually eat chili, even those that should say chili are replaced by garlic. Love is love, not without it. They often make chili oil and make it easier for themselves. There are three characteristics of chili oil, one is hot and the other is red。
Recipe Recommendations
- medium spice
- cook
- half an hour
- ordinary
Steps for Pepper oil
1
Material maps。
2
Take two-thirds of the chili noodles and put them in a hot bowl, which is shredded with garlic, sesame, salt, sugar, and 13 fragrances。
3
In the small pot, five times as much oil as pepper noodles, hot as smoke。
4
Before the hot oil was poured into the paprika powder, it was evenly mixed at the back。
5
Stay put after that。
6
As hot as chili oil, the rest of the pepper noodles are evenly mixed. The oil will slowly get red。Pepper oil Make Tips
You can choose the variety of chili powder yourself; different varieties will have different levels of spiciness, and you can also mix several kinds of chili powder to make it. The ratio of oil to chili powder is approximately between 5:1 and 3:1; if you prefer it oilier, you can add a bit more. Theoretically, the chili powder should be added in three batches: the first addition aims for the toasted aroma of the chili, the second is to extract the red oil, and the third is added after the chili oil has completely cooled to ensure the spiciness. I didn't show my final step; I adjust it at any time based on the spiciness. For the chili powder, I used coarser ground chilies initially, then added fine chili powder later; this is quite flexible and basically doesn't affect the flavor of the finished product. It is best to use rapeseed oil for making chili oil, as both the aroma and the color turn out better.