Summer Seasoning-homemade Delicious Red Oil Chili
1.
Wash the scallions, separate the scallions, white scallions and greens. Peel the ginger and wash and cut into shreds. Peel the garlic, wash and cut the garlic slices.
2.
Prepare the required spices. I put two star anises, two small slices of cinnamon, one grass fruit, two grass bandits, a few kaempferi, a handful of Chinese prickly ash, and a dozen dried chilies. Wash
3.
Take out the washed spices and use a kitchen paper towel to absorb the moisture. You can also stir-fry the spices first without oil in the pan to dry up the moisture to avoid being splashed by the oil when frying the spices.
4.
The dried chili that has been wiped dry is cut into small pieces with scissors for later use. The seeds should also be kept, and they will be very fragrant after frying.
5.
Take a heat-resistant deep bowl and put in an appropriate amount of chili powder. I added more. I used 45g. I like the chili noodles deposited in the red oil. It is very fragrant. This bowl is the last to contain chili oil, so it must be heat-resistant, preferably darker
6.
Add a little water to the chili powder and stir to make the chili powder slightly moist
7.
Ripe white sesame seeds
8.
Add the cooked white sesame seeds to the chili powder, add a little salt, a little five-spice powder, and mix well
9.
In a hot pot, add an appropriate amount of rapeseed oil to the pot and heat it over medium heat. The amount is based on the capacity of the bowl containing the chili powder. The Luhua rapeseed oil used today is very fragrant. Other edible oils are fine, but lard is not good, it will solidify when cold.
10.
When the oil is 40% hot, add spices, turn to low heat, and fry for about ten minutes
11.
When frying the spices and shallots, ginger and garlic, be sure to have a low heat, pay attention to the time and do not paste
12.
After ten minutes, control the oil and remove the spices
13.
Continue to low heat, add shredded ginger, garlic slices, green onion, and fry for 4 minutes
14.
Add scallions and continue frying for three minutes
15.
Turn the green onion to darker, and remove the fried onion, ginger, and garlic to control the oil. At this time, the whole kitchen is full of canola oil, spices and the scent of onion and garlic, which is very fragrant
16.
Add the dried chilies to the hot oil, flip with a colander, and fry for one minute
17.
Remove the chopped chili pepper seeds for oil control, put them in a bowl of chili powder, and stir evenly
18.
Heat the oil in the pot on medium heat. When it is 80% hot, there will be more oily smoke. Turn off the heat. Pour a small amount of hot oil into the chili powder mixture and stir well
19.
Then pour in the remaining 1/3 of the hot oil and stir
20.
When the oil temperature has cooled to 50% hot, pour half of the remaining oil and stir
21.
When the oil temperature drops to about 30%, pour in the remaining oil and stir evenly.
22.
Finished product
23.
Cover it with plastic wrap and let it stand for 24 hours, then it can be used. The red and spicy delicious red oil chili.
24.
The red oil after standing still uncovered the plastic wrap, and the strong fragrance came out, greedy me to death
25.
Scoop a spoonful of red oil chili
26.
This is the upper red oil
27.
Mixed noodles and cold dishes, absolutely indispensable condiments
Tips:
When frying the spices and shallots, ginger and garlic, be sure to have a low heat to avoid frying.
Generally speaking, the oil temperature is expressed by "cheng", the oil temperature of 10% is about 23℃, and the commonly used oil temperature can be divided into 3 categories: warm oil pan, commonly known as 30-40% hot, the temperature is 90℃ to 130℃ , The general condition of the oil surface is that there is no green smoke, no sound, and the oil surface is relatively calm. When the raw material is put into the pot, a small amount of air bubbles appear around the raw material. The hot oil pan, commonly known as 50% to 60% hot, has a temperature of 130°C to 170°C. The oil level is slightly greenish, and the oil turns from the surrounding to the middle. When the raw materials are put into the pot, there are a lot of bubbles around the raw materials without cracking sound. Wang Youpan, commonly known as 70% to 80% hot, temperature is 170℃ to 230℃, the oil level is a lot of green smoke rising, the oil level is relatively calm, there is a noise when stirring with a spoon, and a lot of bubbles appear when the raw materials are put into the pot. With a slight explosion
Finally, when pouring the hot oil on the chili noodles, you need to pour in the appropriate amount in batches, so that you can make a delicious red oil with "one fragrant, two red, and three spicy"
