To make oil-poured chili with a strong aroma and bright red color, some skills are needed:
1. Chili:
Take the dry red peppers of that year, both in powder and granular form can be used. The oil-splashed peppers with chili seeds are more fragrant than the ones without chili seeds, and the oil-splashed peppers without chili seeds are redder and brighter than the ones with seeds.
2. Oil:
It is best to choose vegetable oil, as other oils will not excite the aroma.
3. Oil temperature:
Pour hot oil into the pepper noodles, but pay attention to the oil temperature. Too high the pepper will scorch, and too low will reduce the aroma of the pepper.
4. Stimulating fragrance:
After pouring the oil, stir the chili until it does not bubble, pour in a few drops of vinegar, and stir the chili immediately. It can be seen that the chili is boiling and bubbling again, and an aroma rises. The spicy chili is bright red and shiny. Smell it. It exudes a strong, slightly sour and mellow smell.
5. Polishing:
After exciting, wait until the chili does not bubble, add a small amount of white sugar to the chili and stir well. After polishing, the oil-splashed chili appears ruddy and thick in color, and the chili oil appears more sticky.
Oil poured chili
Recipe Recommendations
- sea pepper noodles 20 grams
- white sesame 20 grams
- spiced powder 1 teaspoon
- pepper oil 1 teaspoon
- sugar 1/2 teaspoon
- salt 1 teaspoon
- vegetable oil appropriate amount
- cumin powder 1 teaspoon
- sesame oil 1 teaspoon
- medium spice
- fried
- ten minutes
- simple
Steps for Oil poured chili
1
Materials are ready.
2
Put appropriate amount of sea pepper noodles and big fragrant sea pepper noodles into a bowl, add white sesame seeds, five-spice powder, cumin powder, and salt, and mix well.
3
Add oil to the pan, add 1 teaspoon sesame oil and pepper oil, and cook until the oil comes out of smoke.
4
When turning off the heat and letting it stand until there is no smoke, pour part of the oil into the dry chili seeds and stir well.
5
Heat the remaining oil again, turn off the heat, wait for a minute, and then pour the hot oil into the chilli just now (why should the hot oil cool? Pour the oil on the chilli and the chilli will turn black).
6
After pouring, stir the chili until it does not bubble, pour in 1 teaspoon of vinegar, and stir the chili immediately. It can be seen that the chili boils and bubbles again and a fragrance rises. When it no longer bubbles, add 1/2 teaspoon of white sugar. Add vinegar. To make it more fragrant, adding white sugar will appear ruddy and thick.