How to make chili oil fragrant
Chili oil is an indispensable condiment in Chinese cooking. Whether it is noodles, dumplings or stir-fry, a spoonful of spicy chili oil can instantly enhance the flavor of food. But how to make chili oil with fragrant aroma and bright red color? This article will combine the hot topics and hot content on the Internet in the past 10 days to give you a detailed analysis of the secrets of making chili oil.
1. Key points for making chili oil
The key to making chili oil lies in material selection, oil temperature control and spice matching. The following are the detailed steps and precautions for making chili oil:
| steps | Operational points |
|---|---|
| 1. Selection of materials | Choose dried chilies (such as Erjingtiao, Chaotian pepper), rapeseed oil or peanut oil, combined with spices such as sesame, star anise, cinnamon and so on. |
| 2. Process the peppers | Cut the dried chilies into small sections, remove the chili seeds (optional), roast over low heat until fragrant, then mash or grind into coarse powder. |
| 3. Oil temperature control | Heat the oil to 180-200℃ (before smoking), pour in the chili powder in batches to avoid burning. |
| 4. Spices add flavor | Add onion, ginger, garlic, star anise, cinnamon and other spices to the oil, fry until golden, take it out, and then pour in the chili powder. |
| 5. Let stand | After making the chili oil, let it sit for 24 hours to make the aroma more intense. |
2. The most popular chili oil making techniques on the Internet
According to recent hot discussions on the Internet, the following are the tips for making chili oil summarized by netizens:
| Skills | Description |
|---|---|
| 1. Mixed peppers | Use two or more types of peppers (such as Erjingtiao + Chaotian pepper) to take into account both spiciness and color. |
| 2. Pour oil in batches | Pour in 70% of the hot oil for the first time to stimulate the aroma, and the remaining 30% of the hot oil for the second time to enhance the color. |
| 3. Add white wine | Add a little white wine to the chili noodles to prevent them from burning and increase the flavor. |
| 4. Keep sealed | Chili oil needs to be sealed and protected from light when stored to extend the shelf life. |
3. Frequently Asked Questions
The following are recent frequently asked questions from netizens about the production of chili oil:
| question | Answer |
|---|---|
| 1. Why is chili oil not fragrant enough? | It may be that the oil temperature is not enough or the spices are not fried thoroughly. It is recommended to control the oil temperature above 180°C and fry the spices until golden. |
| 2. What should I do if the chili oil is not red in color? | You can add a small amount of comfrey or red yeast powder to enhance the color, or choose a redder pepper variety. |
| 3. How long can chili oil be stored? | It can be stored in an airtight container for 1-2 months, but it is recommended to eat it as soon as possible to ensure the flavor. |
4. Summary
Making a jar of fragrant chili oil is not difficult. The key is to choose the right ingredients, control the oil temperature and properly mix the spices. The spicy taste of chili oil can be further enhanced by techniques such as drizzling oil in stages and adding white wine. I hope this article will help you make delicious chili oil easily and add flavor to your daily meals!
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