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How do you make chili oil?

How to do Sichuan oil chili needs to prepare 100 grams of dried chili noodles (preferably the thicker one), 10 grams of white sesame seeds, 400 grams of edible oil and 3 large ingredients. Mix the best chili powder, pepper, five-spice powder, sesame and salt into a hot-proof container. Pour the chili noodles and some white sesame seeds into a heat-resistant container. Because the chili noodles boil when heated, the container should be large enough.

Ingredients: 150g bean paste, 2 dried chili peppers, 150g chili powder, 75g pepper powder, 1 plate of cardamom, 1 plate of Angelica dahurica, 1 plate of tangerine peel, 1 plate of licorice, 2 sections of scallion, 4 slices of ginger, 1 bowl of clear oil, 1 bowl of rapeseed oil, 1 spoon of white sesame. Put cardamom, Angelica dahurica, tangerine peel and licorice into the cup. Put it in the cooking machine and break the loading plate. Add clear oil, bean paste, dried chili, chopped onions and sliced ginger in the pan.

Pepper 100g, rapeseed oil 250g, peanut 50g, white sesame 5g, Chinese prickly ash 30, star anise 2, Shannai 2, fennel 10, incense leaf 2, salt 20g. Chili peppers choose chili peppers with dry red wine, cut into small pieces and mashed with clay pots, the chili peppers made in this way are more fragrant, be careful not to buy too fine chili noodles. Wash the peanuts and dry them.

Pour coarse chili noodles and fine chili noodles into a container that can withstand high temperature, either in stainless steel basin or ceramic basin, then add appropriate amount of white ganoderma sesame grains, then add appropriate amount of cooking oil to stir well, stir-fry chili noodles with cold oil. The purpose of this step is to prevent chili noodles from being fried when they encounter hot oil, making it easier to control the oil temperature.

The practice of oil chili needs to be prepared when eating chili peppers. 50 grams of coarse chili powder, two cloves of garlic, a small piece of ginger, the right amount of white sesame, salt and sugar and edible oil should be prepared in the right amount.

How to make chili peppers smell good?

The fire will last for about 10 minutes. When the fragrance is strong, pour in the remaining spices. Add white sesame seeds to the pot and fish out spring onions and ginger. So the spicy and fragrant chili oil is ready.

Preparation material: select the same proportion of thick and thin chili noodles and put them in a stainless steel basin. At the same time, add the right amount of white sesame seeds and dry red wine chili peppers, which are the key ingredients for making spicy oil. Prepare spices: cut chives and coriander into sections to increase the amount of oil. Prepare 3 incense leaves, 3 star anise and 4 cinnamon at the same time. Stir chili powder: before pouring hot oil, pour a small amount of cold oil into a basin and stir well with chili powder.

. dry chili peppers are put in water to wash the surface dust and drain. Then turn on the low heat and put it into the pan to stir-fry. 2. after frying incense, you can put it in a grind or break it in a cooking machine. don't beat it too finely. 3. Then peel more garlic and the ginger will break them.

How do you cook chili peppers?

The practice of oil chili needs to be prepared when eating chili peppers. 50 grams of coarse chili powder, two cloves of garlic, a small piece of ginger, the right amount of white sesame, salt and sugar and edible oil should be prepared in the right amount.

After the chili oil is done, close the lid, then put it in a cool and ventilated place to cool naturally, wait for the chili oil to cool thoroughly, and then seal it in a dry anhydrous container, and take some out when you want to eat, especially convenient. Whether it is used to mix noodles, cold dishes or make seasoning sauce, it is very spicy and delicious.

The pickling method of chili oil is as follows: prepare some pepper, star anise, ginger, 30 grams of garlic slices and set aside, wash the chili, control the moisture, then cut the chili into sections and put them in a container. Heat the oil in the pot and stir-fry the pepper and star anise, then add the pepper light soy sauce, salt and sugar 30 grams, turn off the heat and let cool. Pour the cool ingredients into the chili, mix well with garlic, and refrigerate overnight.

Choose chili: choosing good quality chili is the key. Choose fresh red round pepper or finger pepper with moderate spiciness, bright red and rich aroma. Treat chili peppers: wash and dry the chili peppers, then cut them into small pieces. Put a small piece of chili peppers evenly in an open place to dry, preferably in the sun until completely dry.

Practice: spread the three forms of chili and thirteen incense, cumin powder, pepper powder and white sesame into the bottom of the bowl. Add a tablespoon of high spirits to enhance flavor before adding oil. Cool the oil and add salt while stirring. Set aside star anise, cinnamon, prickly ash and fragrant leaves. Put the ingredients in the cold oil, fry slowly over low heat, deep-fry the ingredients dry and remove. The sesame oil out of the pot is divided into three parts: 70% heat and pour into one portion to stir well.