Xinlan Handmade Private Kitchen [authentic Chili Red Oil]——spicy and Clear Fish and Bear's Paw Have Both
1.
1. Soak Chaotian Pepper, Erjingtiao, and Thai Spicy in water for 6 hours, wash and cut into sections
2.
2. Chaotian pepper, Erjingtiao, and Thai spicy are crushed into coarser powders, placed separately, and moistened with water
3.
3. Put the oil in a pot, refining the rapeseed oil over medium heat, and reduce the temperature of the oil to 30% hot after removing from the heat.
4.
4. Lower the cleaned peanuts, stir and fry them on a medium-to-low heat until the peanuts burst frequently and drain the oil.
5.
5. Remove the pot from the fire. When the oil temperature drops to 30% hot, add star anise, cinnamon, bay leaf, cloves and other spices. Heat up to 50% hot on medium heat. Stir and fry until the spices are completely fragrant. Remove and discard.
6.
6. Remove the pan from the heat. When the oil temperature drops to 30% hot, add the green onions, shallots, onions, ginger slices, and garlic. The heat is raised to 50% hot. Stir and fry until the herbs are fully fragrant. Remove and discard.
7.
7. Add two vitex noodles, heat up to 50% hot on medium heat, stir and fry for 3 minutes
8.
8. Lower the chili powder, stir and fry for 3 minutes
9.
9. Add Thai spicy noodles, stir and fry for 3 minutes
10.
10. Pour in an appropriate amount of water, keep the oil at 50% hot, stir constantly, and simmer slowly
11.
11. When the hot steam no longer comes out of the chili oil, add the pepper powder and salt, stir evenly, and start the pot
12.
12. Put the chili oil in a heat-resistant container, sprinkle with sesame seeds, and soak for at least 24 hours before use
Tips:
Rory Wow:
1. Don't say that the oily sublime of fast-food hot oil-shocked chili powder is red oil. The so-called "red oil" without long time cooking experience is too trifling.
2. The pepper is good, the oil is good! For chili, choose the color, oil, red and bright, thick skin and more seeds, the seeds are hotter than the skin, you know
3. Oil, rapeseed oil, unrefined high-quality rapeseed oil! The red oil is refined with high-quality rapeseed oil. The oil color is dark red, and the spicy seeds are dark red. This is because the natural color of rapeseed oil is darker, so if you see the red oil is bright red and the spicy seeds are bright red, Is it made of high-quality rapeseed oil, you know it?
4. Only a reasonable combination can produce a good red chili oil. The redness of Chaotian pepper, the fragrantness of Erjingtiao, and the fierceness of Thai spicy make the chili red oil spicy and clear, and the spiciness of such red oil is layered.
5. The ripening time of all kinds of peppers is different, so you should put them in batches, a few minutes is very short, but he decides that your pepper paste is not sticky
6. Soaking dried chilies in water can greatly increase the spiciness of chilies
7. Directly adding clean water when boiling is good for redness. Don’t listen to the "legend" that will react violently to the splashing of oil. As long as the oil temperature is well controlled, the "legend" is just a legend.
8. The best oil temperature for simmering is 50% hot, which is estimated to be about 150-160 degrees. The oil temperature is low and it is not fragrant, but the oil temperature is high and has a paste taste.
9. When cooking, you can see small bubbles in the pot spraying out steam. The standard of cooking is that the oil bubbles dissipate and no steam is sprayed. Xinlan has boiled for nearly 2 hours.
10. It is wrong to use the boiled red chili oil without soaking. The chili is not oily enough, and the taste is much inferior.