Strong Fragrant Cooked Oil Chili (chili Oil)
1.
Roast the peanuts at 160°C until they are crispy after being cold. Rub some of the peanuts and pound them into pieces (larger particles will have a better taste, smaller ones will be more fragrant).
2.
Mix the chili noodles, peppercorns, chopped peanuts, and cooked sesame seeds evenly.
3.
Cut the onion into pieces at will, cut the ginger into slices, and smash the garlic.
4.
Roughly grind the spices.
5.
Add oil to the pot and heat it to 50% heat, then add flavored vegetables.
6.
Fry until light brown, fully dry and remove.
7.
Add the spices and fry until the color changes slightly. Take out immediately (first put the larger spices, and the smallest ingredients last. It is not suitable to fry for a long time), and put it in the mixed chili noodles.
8.
When the oil is heated until it smokes, pour in the hot oil one by one, and stir to mix the chili noodles and the oil evenly. Keep heating the oil. If the color of the chili starts to darken when adding the oil, turn off the heat immediately and let the temperature of the oil drop slightly before adding it. Stir well evenly.
9.
Add white wine (it will boil more vigorously, please use a larger container), after the alcohol evaporates, the hot oil will be calmer, close the lid or seal it with tin foil, let it stand for one night to let the fragrance separate and fuse, and bottle it Just refrigerate.
Tips:
1. There are many kinds of scented vegetables. The basic ones are green onions, onions, garlic cloves, ginger, celery, etc. You can also add carrots, celery root, coriander root, etc. to enhance the fragrance.
2. Try to use oil-fried chili noodles, which have less moisture and rich flavor.
3. The tradition is to use pure rapeseed oil, but in fact, as long as you don't use olive oil, linseed oil and other strong-tasting vegetable oils, the cooked chili oil tastes good.
4. If you don't like the spices mixed in the pepper, please remove the spices before bottling, and do not use very small spices such as fennel.
5. In the choice of spices, you can match them according to your own preferences. Adding a little comfrey will make the oil color red and bright, while using gardenia will make the color yellow and bright.
6. The thickness of the chili noodles and the variety of chili peppers have different requirements for the amount of oil and temperature. Do not use too high oil temperature for the smaller chili noodles. If the spicy taste is heavier, you can increase the amount of oil.
7. You can also mix the white wine into the chili noodles first to facilitate the volatilization of the fragrance.
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