chili red oil

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1. Soak Chaotian pepper, Erjing strip, and Thai spicy in water for 6 hours, wash and cut sections

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2. Beat Chaotian pepper, Erjing strip, and Thai spicy into coarse powder, serve separately, and add water to moisten

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3. Sit in the pan and pick up the oil, refine the rapeseed oil over medium heat, and remove the heat to 30% heat.

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4. Pour in the washed peanuts over medium to medium heat, stir and fry until the peanuts pop frequently, and drain the oil from the pan

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5. Remove the pan from heat, wait until the oil temperature drops to 30% heat, add star anise, cinnamon, fragrant leaves, cloves and other spices, heat up to 50% heat, stir and fry until the spices are completely fragrant, remove and discard

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6. Remove the pan from heat, wait until the oil temperature drops to 30%, add green onions, onions, ginger slices, and garlic seeds, heat up to 50%, stir and fry until the vanilla is completely fragrant, remove and discard

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7. Add Erjing strip flour, heat to 50% heat over medium heat, stir and fry for 3 minutes

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8. Add Chaotian pepper powder, stir and fry for 3 minutes

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9. Add Thai chili powder, stir and fry for 3 minutes

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10. Add appropriate amount of clear water, keep the oil temperature 50% hot, stir constantly, and simmer slowly

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11. When hot steam no longer comes out of the chili oil, add pepper powder and salt, stir well, and remove from the pan

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12. Place the chili oil in a heat-resistant container, sprinkle with sesame seeds, and soak for at least 24 hours before use

Luo Li Basu:
1. Don't say that the oil-splashed pepper of fast-food hot oil chili powder is red oil, the so-called "red oil" without long-term cooking experience is too child's play
2. The pepper is good, the oil is good! Chillies should be made with oily, red and bright color, thick skin and many seeds. The seeds are hotter than the skin, you know
3. Oil, rapeseed oil, unrefined high-quality rapeseed oil! Red oil is refined with high-quality rapeseed oil. The oil color is dark red and the chili is dark red. This is because the rapeseed oil is darker in color, so if you see that the red oil is bright red and the chili is bright red, is it made from high-quality rapeseed oil? Whether it has been refined, you understand?
4. Only by reasonable combination can you produce good chili red oil. The ruddy color of Chaotian pepper, the strong aroma of Erjing strips, and the fierce spicy taste make the chili red oil spicy and clear, and the spicy taste of this red oil is hierarchical
5. The ripening time of various peppers is different. They need to be put in batches in batches. A few minutes are very short, but he decides whether your peppers will be burnt or not.
6. Soaking dried peppers in water can greatly increase the spiciousness of peppers
7. Adding clear water directly during boiling will help make red. Don't listen to the "legend" that will react violently and splash oil. As long as the oil temperature is well controlled, the "legend" is just a legend
8. The best oil temperature for boiling is 50% hot, which is estimated to be about 150--160 degrees. The oil temperature is low and it is not fragrant, and the oil temperature is high and has a paste smell.
9. When boiling, you can see steam spraying out from the small bubbles in the pot. The standard for boiling is that the oil bubbles dissipate and no steam is sprayed out. The heart blue has been boiled for nearly 2 hours.
10. It is wrong to use boiled chili red oil without soaking. The peppers are not oily enough and taste much worse