Fragrant, Spicy and Spicy-essential Chili Oil and Chili Sauce at Home (1

Name: Fragrant, Spicy and Spicy-essential Chili Oil and Chili Sauce at Home (1
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 3 tablespoons Chili powder; 200ml Vegetable oil; 2 tablets ginger; 2 pieces shallot; 1 clove garlic; 1 piece star anise; 1 piece Cardamom; 1 teaspoon pepper; 2 tablets Bay leaf; 1 teaspoon Fennel; a little salt

by Ni Ni Er Ann

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

There are a few things that are always available in my refrigerator. Chili oil and chili sauce are two important members.

When you are lazy or when you are really hungry, there are a few things that can help a lot. The next noodles are topped with chili oil, light soy sauce and sesame oil, and a cold noodle is easily done in 5 minutes. Wash the enoki mushrooms, add a spoonful of chili sauce, and put it on the steamer. A healthy vegetable dish is ready for 5 minutes. Chili oil can also be poured on the ready-made stewed vegetables, and the chili sauce can also be used as a dipping sauce for fried tofu and so on. I’m a spicy person, and sometimes I use a spoon to spread a layer of chili sauce on my breakfast poached egg or quiche. It’s perfect this morning.

Fragrant, Spicy and Spicy-essential Chili Oil and Chili Sauce at Home (1

1. Material preparation

Fragrant, Spicy and Spicy-essential Chili Oil and Chili Sauce at Home (1 recipe

2. Put the frying pan on the fire and heat it up on a low fire

3. When the oil is about 60% hot, add the above seasonings and keep the heat on low for about 20 minutes until the shallots are browned

4. Heat the oil to about 6-7 percent hot, add the first spoonful of chili powder, and remove from the heat. Stir very gently.

5. When the oil temperature drops to about 150 degrees, add a second spoonful of chili powder. Stir it very lightly.

6. For the last time, the oil temperature dropped to about 120 degrees, and a third spoonful of chili powder was added. Stir it well and you're done.

7. Put it in a glass bottle, it can be stored for a long time.
Generally red oil will taste better the next day, so it is better to let the chili oil settle for 10 hours before using it.

Tips:
-Before adding the chili powder, you can remove all the spices before adding the chili powder. This way the chili oil will look better. I always think that the spices should still be able to squeeze a little bit of surplus value when they are soaked in it, so I didn't fish them out. I eat it at home, so it’s okay.

-The principle of adding chili powder three times is to take the aroma, spiciness and color of the chili at different oil temperatures. In this way, the chili oil will be spicy, fragrant and red. In fact, the general practice is to prepare three different bowls, put the same amount of chili in them, then pour oil of different temperatures, and finally mix the three bowls of chili oil. But firstly, I made a small amount this time, and secondly, I really don't want to wash three bowls of oil. . . This improved method is also more convenient.

-When using it, since the crushed chili pepper or chili powder will sink to the flat bottom, it is best to stir it first.