Chili Oil

How about cold dishes, dipping sauces, and flavored snacks? Seems simple, it takes skill to do it well

Red oil chili is a basic seasoning for many dishes, especially cold dishes. The method and heat are well mastered, and the finished chili peppers are bright and delicious.
Red oil chili seems to be simple, if it is done well, there are several key points that must be mastered:
First of all, from the choice of raw materials, the chili should be clean, tidy, bright red in color, and complete. It is best to choose the chili produced in Sichuan that tastes better.
1. The best oil for making spicy chili oil is rapeseed oil, rapeseed oil has a special fragrance, and the color of the oil is relatively yellow, and the color of chili oil is more beautiful.
2. Choose fresh white sesame seeds. Fresh white sesame seeds of good quality will emit a strong aroma after being splashed with hot oil.
3. The most important thing is the control of the oil temperature. The oil temperature is low, the aroma of chili and sesame has not been stimulated, and the color of the chili oil is not red enough; the color of the chili oil is very deep and red when the oil temperature is high. It's not fragrant anymore, the red oil is just fine to use. Therefore, you must master the oil temperature when making red oil chili seeds, and it also depends on what you mainly want to use. If you mainly want to eat chili seeds, the oil temperature should not be too high, otherwise the chilies will be mushy. If you want red oil, the oil temperature can be higher, but the chili pepper is of little use value.

Cold dishes or dumplings are used as a dipping sauce, some local flavor snacks, it is not perfect without the spicy pepper. As a foodie, you must learn!