Refined Red Oil Chili

Name: Refined Red Oil Chili
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 700ml Rapeseed oil; 200g Chili noodles; 30g White sesame; 5g pepper; 3g Sugar; 3g Refined salt; 1 package spices; 2 pieces parsley; 2 pieces Chives

by Happy elf a

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

If you want to make a good red oil chili, you can get the red, fragrant and spicy red oil in a simple "2 step". The first step is to boil red oil, it is best to choose rapeseed oil, it has a fragrant taste, and has the effect of clearing fire and moisturizing dryness. When boiling, the oil must be boiled. It is almost the same when you see white smoke from the pot; the second step is When pouring the oil, pour a small portion of the boiling oil at high temperature to arouse the aroma of chili noodles and sesame seeds. Then, after the oil temperature drops, divide it into two and three times and add the remaining oil, stir evenly and let it dry. Put it into an airtight jar and let it stand for a day and night. After the flavors are fully integrated, the delicious red oil is successfully made. Simple "2 steps" to make Sichuan cuisine soul seasoning, red and spicy, pure and flavorful, it is inseparable from the mixed noodles. Now I will share the specific method. If you like spicy food, you can buy good ingredients and try it together!

Ingredients

700ml Rapeseed Oil
200g Chili Noodles
30g White Sesame
5g Pepper
3g Sugar
3g Refined Salt
1 package Spices
2 pieces Parsley
2 pieces Chives

Refined Red Oil Chili

1. Wash the coriander and chives, drain the water, and tie them. (Do not drain the water, it is easy to splash oil when the pan is served,)

2. Take a stainless steel deep basin, add the weighed chili noodles, white sesame seeds, pepper, sugar and refined salt in sequence.

3. Boil the water in the wok, pour in rapeseed oil, and slowly heat up over medium and low heat.

4. When the oil is boiling, add the spices, coriander, and chives.

5. Turn to low heat, keep the oil at a temperature, slowly fry out the aroma of the spices and turn off the heat. Remember not to open the fire, it will fry and affect the taste.

6. Pour a quarter of the oil into the chili noodles and stir quickly.

7. For the remaining rapeseed oil, drain off the spices when the temperature drops to 30-40 degrees.

8. Pour into the chili noodles, stir well and let stand. After the temperature is thoroughly dried, put it in a sealed jar, and leave it for a day and night, then it can be opened and used.

Tips:
1: The types and amounts of raw materials and spices are just a reference amount, and everyone can adjust as appropriate.
2: The container for the chili noodles must be high temperature resistant. Do not use ordinary glass bowls, as they tend to burst.
3: The temperature of the oil will be relatively high, so be careful when handling it to avoid burns.
4: Make red oil chili, Sichuan pepper noodles and rapeseed oil, the taste will be more pure, choose Sichuan produced as much as possible.