Secret Chili Oil
1.
Rinse the dried chili, use a kitchen paper towel to absorb moisture on the surface and let it dry naturally.
2.
Use a food processor to beat the minced peppers, you don’t need to beat them too finely.
3.
Wash the scallions and wipe off the water to tie the knots, pat the garlic to make it taste better when it is fried for a while, prepare sesame and other spices.
4.
Put the peanut oil in the pot, add the spices at low oil temperature, and fry the aroma.
5.
After the bay leaves and garlic change color, remove the spices.
6.
Take a heat-resistant container, add white sesame seeds, a little salt and one-third of the ground chili.
7.
Continue to heat until the oil starts to emit a slight blue smoke. At this time, the oil temperature is about 80% hot to about 230-240 degrees.
8.
Use a heat-resistant soup spoon to pour one-third of the hot oil on the chili noodles. The ground chili and white sesame seeds will roll and bubble due to the hot oil, and you can smell the very fragrant chili fragrance. This is a deep-fried incense. .
9.
Put another third of the chili powder into a heat-resistant container, wait for about 20 seconds, wait until the oil temperature is about 180-190, and then pour one-third of the hot oil on the chili powder, pay attention to the pepper at this time The oil will still be tumbling with the hot oil, but it will not be as obvious as the first time, and the chili powder will not be blackened. This is the second fried spicy.
10.
Put the last one-third of the chili powder into a heat-resistant container and pour the remaining hot oil. At this time, the oil temperature has basically dropped to about 150 degrees, and the chili oil will not roll and bubble. This is three fried red. After the chili oil is allowed to cool down, it can be bottled (clean and water-free), and it will taste better after being stored overnight.
Tips:
Nuan Nuanshang: Sina gourmet blog, headline account signing author, gourmet freelance writer, favorite thing is to cook the food that Thusheng loves. Here I will publish some of my private food, travel notes and some warm and interesting little things from time to time.
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