Homemade Chili Oil - Standard for Cold Dishes
1.
Prepare the right amount of bullet chili;
2.
Put a little oil in the pan, put the bullet chili in the cold oil, and stir-fry the chili slowly with the lowest heat;
3.
When the chili is simmered until it has a little paste and you can smell the strong chili aroma, turn off the heat and let it cool naturally
4.
The chilled chili will be very crispy. Use a mortar to mash it and place it in an anhydrous heat-resistant bowl; place a proper amount of oil in the pot, wait until the oil is hot to smoke, turn off the heat, and wait for the oil to cool for about 30 seconds ；
5.
Splash the oil on the chili, stirring while adding the oil;
Tips:
1. Heat the oil first and then put it for a while so that the oil temperature is not so high, so as not to burn the chili too much, the chili oil will turn black; but if the oil temperature is not heated to very hot and then cooled slightly, it will be burned. 50% to 60% of the heat is poured on the chili peppers, and the chili oil is not fragrant, so this process is quite important. This is what my mother taught. The same is true for making pepper oil. Intuitively, the oil is first heated very hot and it starts to burst. Smoke, then let it cool for about 30 seconds, there will be no smoke. At this time, pour oil on the chili, the chili will crackle, but it will not make the color of the chili oil black. The redness is just right, and the chili oil is also very good. Fragrant~
2. The cooling time is related to the amount of oil. In short, I will feel it after more practice. I mixed the saliva chicken with this chili oil today. It is delicious and the color is super positive~
3. You can also directly use the chili noodles sold in the market and sprinkle the chili oil directly, but the taste is far from this~
