Chili Oil(辣椒油)-Addictive Delicacy

In fact, most of the original intention of writing recipes is to help their memory recipes. Because after a while without doing it, the memory starts to blur. Therefore, I will record my favorite food in the form of recipes. While sharing it with people, it is more for myself to grow my memory.

There is no exact amount of oil at the moment, so you can heat the oil by yourself by mixing all the ingredients wet and twice the volume.

4 Tips for Chili Oil

1. Dried peppers must be stir-fried slowly over low heat. Large fire is easy to fry paste, chili peppers become bitter. If you use chili powder can be exempted from the slow frying step (chili powder particles fine, easy to fry paste).

2. The amount of soy sauce can be increased or decreased according to personal preference.

3. Oil temperature: about 200 degrees

4. Several cooks have asked: Are the sesame seeds raw or cooked?
Answer: It is raw. The hot oil reaches a certain temperature to fry the sesame seeds, no need to fry them again in advance.

1. Prepare some dried chilies. If you like spicy food, you can double it and prepare more.

2. Add a little oil to the pot (don’t add too much), put the dried chilies in and stir fry, remember to reduce the heat to avoid the fragrant fry.

3. Stir-fry with a spatula, don’t be anxious, feel the color changes from lighter to darker, and you will smell a very fragrant chili flavor, which means it’s done.

4. Stir-fried dried chili, put it on a plate and let it cool.

5. At this time, we are going to order some garlic foam and ginger foam.

6. Prepare a garlic grinder, and then prepare a larger stainless steel pot or ceramic bowl, as long as it can withstand heat.

7. The peppers fried in oil are crispy and mashed in batches. The process can be considered a small effort.
Some friends may want to ask, why not put it in the cooking machine and break it?

Answer: The traditional approach is the best. Secondly, I am worried that the spiciness will remain if the cooking cup is broken.

8. It looks good when it’s mashed. The traditional method is not very broken.

9. Add the garlic froth and ginger froth prepared before, then add sesame seeds (you can add some for black and white), Wang Shouyi thirteen incense, pepper powder, and cumin powder.

10. The approximate dosage of Shisanxiang, Sichuan pepper powder, and cumin powder.

11. Add the right amount of light soy sauce and mix all the ingredients wet.

12. Just stir evenly, prepare to heat the oil in the pot (mixing is to moisten the ingredients, not in a soaked state).

13. Pour hot oil on it. Note: The oil bubbles rise quickly. If the container is not big enough, it can be divided into two times.

14. Pour the remaining hot oil in, and quickly grab a piece of red oil bubbles. After the oil cools, you can put it into a clean glass bottle. The chili oil is not easy to deteriorate. It can be stored at room temperature or refrigerated in the refrigerator. If you store it at room temperature, remember not to have direct sunlight.
Don’t ask me how long the shelf life is. I only know that the oil is not easy to damage. As long as it is not stored in direct sunlight, there is no problem. It can be stored for a long time.

15. It’s very delicious to make cold dishes, dipping sauces, and noodles.

Chili Oil(辣椒油)

Chili oil is a kind of seasoning, and its preparation method is very elaborate. It is chili pepper and various ingredients and spices blended together through proper oil temperature. It is widely popular among people in various countries.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Course Side Dish

Cuisine Chinese

Servings 20

Calories 120 kcal

Ingredients

  

• 30 g Dried chili
• 3 cloves Garlic
• 2 pcs Thinly sliced ginger
• 1 tablespoon Sesame
• 2 teaspoons Wang Shouyi thirteen incense
• 2 teaspoons Pepper powder
• 2 teaspoons Cumin powder
• ½ tablespoon Soy sauce
• 6 tablespoons Canola or peanut oil

Instructions

 

• Prepare some dried chilies. If you like spicy food, you can double it and prepare more.
• Add a little oil to the pot (don't add too much), put the dried chilies in and stir fry, remember to reduce the heat to avoid the fragrant fry.
• Stir-fry with a spatula, don't be anxious, feel the color changes from lighter to darker, and you will smell a very fragrant chili flavor, which means it's done.
• Stir-fried dried chili, put it on a plate and let it cool.
• At this time, we are going to order some garlic foam and ginger foam.
• Prepare a garlic grinder, and then prepare a larger stainless steel pot or ceramic bowl, as long as it can withstand heat.
• The peppers fried in oil are crispy and mashed in batches. The process can be considered a small effort.
• Some friends may want to ask, why not put it in the cooking machine and break it?
• Answer: The traditional approach is the best. Secondly, I am worried that the spiciness will remain if the cooking cup is broken.
• It looks good when it's mashed. The traditional method is not very broken.
• Add the garlic froth and ginger froth prepared before, then add sesame seeds (you can add some for black and white), Wang Shouyi thirteen incense, pepper powder, and cumin powder.
• The approximate dosage of Shisanxiang, Sichuan pepper powder, and cumin powder.
• Add the right amount of light soy sauce and mix all the ingredients wet.
• Just stir evenly, prepare to heat the oil in the pot (mixing is to moisten the ingredients, not in a soaked state).
• Pour hot oil on it. Note: The oil bubbles rise quickly. If the container is not big enough, it can be divided into two times.
• Pour the remaining hot oil in, and quickly grab a piece of red oil bubbles. After the oil cools, you can put it into a clean glass bottle. The chili oil is not easy to deteriorate. It can be stored at room temperature or refrigerated in the refrigerator. If you store it at room temperature, remember not to have direct sunlight.
• Don’t ask me how long the shelf life is. I only know that the oil is not easy to damage. As long as it is not stored in direct sunlight, there is no problem. It can be stored for a long time.
• It's very delicious to make cold dishes, dipping sauces, and noodles.

Notes

1. Dried peppers must be stir-fried slowly over low heat. Large fire is easy to fry paste, chili peppers become bitter. If you use chili powder can be exempted from the slow frying step (chili powder particles fine, easy to fry paste).

2. The amount of soy sauce can be increased or decreased according to personal preference.

3. Oil temperature: about 200 degrees

4. Several cooks have asked: Are the sesame seeds raw or cooked?
Answer: It is raw. The hot oil reaches a certain temperature to fry the sesame seeds, no need to fry them again in advance.

Keyword Chili Oil