How to make chili oil

There are many wonderful ways to make chili oil and chili sauce, collected from many recipes. Please make them according to your own objective conditions and needs.

Homemade Sichuan pepper chili oil (1)

Take a pot, maybe a larger one with a lid. Add vegetable oil, and while heating, break up a large amount of dried red chili peppers and put them in. When the oil is very hot and the chili peppers are slightly mushy, sprinkle in a large amount of chopped chili peppers and a handful of Sichuan peppercorns (Hanyuan, Sichuan is best), and quickly remove the pot from the heat. Hold the pot lid in your right hand and a small bowl of about 50ml of cold water in your left hand. Pour the water into the oil pan and cover the lid tightly. A violent reaction will occur at this time. When the pot is cool, bottle and seal.

Chili oil another method (2)

Generally, fried chili oil is not red, this method can make red oil

First put water, oil and a lot of chili peppers into the pot together, without adding Sichuan peppercorns. Cover and simmer over low heat. Do not remove the lid. Wait until there is a sizzling sound, then open the lid in a quiet place and fry the chili peppers until crispy.

Adding water can extract the red pigment of the pepper, lower the oil temperature, and make the pepper oil more flavorful.

Making chili sauce (3)

Processing method of pepper series food

1. Chili sauce: Choose ripe, fresh, red chili peppers as raw materials, cut off the stems, pour into clean water, stir continuously with a bamboo pole, wash off the attached dirt and other dirt, pick up and drain, pour into an electric pepper chopper to chop, add salt and marinate. For every 100kg of bright red pepper, add 10-15kg of salt and 0.1kg of alum, mix well, put into a kimchi jar, and it can be eaten after about 10 days. In addition, pepper, five-spice powder, sesame oil, ginger, MSG, fermented soybeans, etc. can be added to the chili peppers to make its taste more unique.

2. Chili oil: Choose dried red peppers as the raw material, remove the stems and seeds, wash and drain with water, add oil into the pot at a ratio of 1:10, heat, and remove the pot from the fire when the oil starts to smoke. Let it cool for about 3 minutes, pour the drained dried peppers into the pot, and stir with chopsticks to make it evenly heated. When the oil is cool, remove the peppers, and the remaining oil is chili oil.

3. Pickled green peppers: Select green peppers without insect damage or rotten grains, wash them, dry them and put them in a jar, add a layer of peppers and a layer of salt, and finally press the peppers tightly with a heavy object (100kg of fresh peppers plus 16kg of salt). After pickling for 3 days, drain the brine, boil it and cool it, then put it into a jar together with the peppers, seal it, and put it in a cool place for about 5-10 days before eating.

4. Oil-cooked red peppers: (1) Method: Wash the peppers, remove any insect damage or rot, and mix sugar with soy sauce; put the peppers in a jar, layer them with salt, and pour soy sauce over them. Press the peppers with a heavy object. After 2-3 days, drain the soy sauce brine, boil it, let it cool, and put it into the jar together with the peppers. It can be eaten after 5 days. (2) Raw material ratio: 100 kg red peppers, 10 kg salt, 10 kg premium soy sauce, and 2 kg white sugar.

Chili Sauce(4)

Wash fresh red peppers, remove the stems, dry them, add one-third the amount of garlic to the peppers, crush them together, add appropriate amounts of salt and white wine (use more than 50 degrees, the chili sauce will be very fragrant), put them in clean bottles or cans, pour a layer of wine on the surface, and seal them for about ten days.

When eating, be sure to scoop it out with a clean spoon and avoid getting it stained with oil, otherwise it will get moldy.

Or you can pour oil into a pot, cook the chili sauce, bottle it, and take it whenever you want.

How to cook pickled pepper (5)

Pickled peppers are very popular in Guizhou, and making jars of pickled peppers is an important event for every family in autumn. From purchasing red peppers and garlic, buying bags of salt, to preparing necessary utensils such as special chopping knives as big as shovels and large wooden basins, there is an unspeakable joy in the busyness.

Small-scale production can be done with an ordinary kitchen knife and cutting board. Of course, it takes some effort to chop the peppers. The raw materials can be various varieties of red peppers, large bell peppers or small ordinary peppers. Of course, the different spiciness depends on personal preference, and the seeds should be removed. The garlic should also be chopped, but it does not need to be too fine, mainly to mix it evenly and make it easier to taste. Peeling garlic is a hard job, which requires great patience and a spirit of selflessness. Mix the chopped peppers and garlic evenly, then add salt, gradually adding it while stirring, and stop when the salt tastes right. Then pour in domestic white wine, one to add fragrance, and two to make the peppers and garlic taste crispy. Other things that can be added, such as a small amount of pepper and sugar, can be determined as appropriate, mainly to add different flavors.

The final step is to seal the container for storage. A pickle glass jar with a lid is a good choice. Note that everything in this production process should avoid being stained with oil. At least wash it with detergent and wipe it dry before doing it. Scoop it out with a special spoon each time and cover it with a lid.

In fact, the finished pickled pepper can be eaten immediately, but the flavor has not yet been absorbed, and the garlic is still very spicy. It will take three to five days for it to be delicious. The pepper will gradually become sour and appetizing. It can be eaten directly as a side dish, or it can be made into a special hot sauce to stir-fry vegetables such as lettuce, stir-fried konjac tofu, or fried rice. The tender yellow eggs, bright red pepper cubes, and white rice are very delicious.

Homemade chili oil (6)

Peel one pound of garlic and mash it 60% but don't mash it into a puree. Fry it in plenty of oil.

(I use 1L of corn oil each time. Olive oil is best, but it costs more.) Add dried shrimp,

and dried scallops (don't use whole pieces). Low heat! Bake dried chili peppers in the oven until crispy, then crush and add, then turn off the heat.

Add salt and scallion. Cover with lid and let it cool naturally.

Microwave chili oil (7)

. Use a small bowl and put a few spoons of oil in it. Take the bottom of a bowl as an example, and heat it in the microwave for 2-3 minutes. Take it out and add the chili powder. If the oil boils at this time (don't be afraid, it will just bubble and won't splash out), it's ready. If it doesn't boil, heat it for another 1-2 minutes.

Advantages: Eat it right after it's cooked, the chili oil is especially fragrant; no need to use a pan, saving oil waste and pan washing; no need to worry about the chili getting burnt.

Make chili oil spicier (8)

I also love spicy food, and I often roll my eyes when my stomach hurts because of spicy food, but I still don’t remember it. Whenever I feel the urge for spicy food, I study and explore the spicy taste hard.

Later, I discovered from the process of boiling meat that to make the chili oil more fragrant and spicy, whether using chili powder or crushed chili, it is best to fry the chili (powder) in a hot dry pan first (don't use too high a fire to prevent it from getting burnt), and then put it in the container. Heat the chili oil on the fire separately... Practice according to the recipe below.

Kitchen Experience

I love spicy food and I like to cook simply. In order not to pollute the environment, I often eat stews and cold dishes. Cooked chili oil is the key. My method of cooking cooked chili oil is: use very fine chili powder, a bit like the kind used to make Korean kimchi, and add sesame seeds into the container. Heat the vegetable oil and scoop it into the container with a spoon, stirring it at the same time, just enough to cover the chili. Then let the remaining oil in the pot cool down and pour it into the container together. This way the chili will not get mushy and the color will look good. I often eat cold celery (blanch it in boiling water to remove the raw taste. I personally think this is the simplest and most delicious way to cook celery. You must add some vinegar), cold cucumber, vermicelli bean sprouts, cold potato shreds, and cold jelly. When mixing meat dishes, such as shredded tripe, chicken, and elbow meat, you must add a little chopped velvet made from ginger, garlic, and peppercorns, add shredded green onions, and drizzle with chili oil!

I think the best kitchenware I brought from China is a casserole, a new type that doesn't crack when cooked over direct fire. I use different meat ingredients as the base, such as lamb, chicken, or spareribs, and then add cabbage, tofu, shrimp, small sausages, potato chips, vermicelli, fish balls, etc., with vegetables, meat, and soup. Then I make a bowl of dipping sauce made of soy sauce, MSG, chili oil, salt, and Lao Gan Ma.

Eat it.

Chili oil - a must for cold dishes (9)

Put 300ml vegetable oil in the pot and heat it until it smokes. Pour it into a clean, water-free bowl.

When the oil temperature drops slightly (throw in a piece of shredded ginger and it doesn't burn immediately), add a little shredded ginger, a dozen peppercorns, chili powder (or chili flakes), and stir while adding.

It can be used after it cools down. It can also be stored in a covered bottle without refrigeration for one or two months.

Add two spoons to cold dishes, very delicious

Try Dai Chili Oil!!! (10)

I learned this from a friend of mine, who is a genuine Dai. I remember the first time he gave me a big bottle, and I coughed for more than a month before I recovered, because I had more than 20 meals a week, all of which were rice soaked in water and chili peppers, and I didn't eat any other vegetables. When I arrived in North America, I could eat as much as I wanted. But please be careful to eat in moderation, your health is important!!!

Material:

Chili powder, a little Sichuan pepper powder, half a garlic clove diced (you can also add more, it will be fragrant!), salt and chicken powder to taste

Method 1:

Put chili powder, garlic and salt into cold oil and mix well. Turn on medium heat. After the oil boils for one minute (it is ok if there is no raw smell), add pepper powder and chicken powder. Turn off the heat and let it cool down.

Method 2:

Heat the oil to 80% and fry the garlic and salt until fragrant, then turn to low heat and add the chili powder and stir slowly until the raw smell disappears, add the pepper and chicken powder and turn off the heat. The characteristics of this method are: the garlic (you can cut it bigger and add more) tastes fragrant and crispy, I usually use this method.

Note:

1> The ratio of chili to oil is 1 (chili): 3 (oil), the amount of oil depends on personal preference

2> After turning off the fire, the chili oil will continue to boil for a while, so please put it in a safe place to avoid accidental burns, especially away from children!!!

Chili oil recipe (11)

Preparation: Mix the best chili powder, pepper, five-spice powder, sesame, and salt in a heat-resistant container. The chili powder is definitely the most important, and the others are just side dishes. You can only figure it out by yourself. There are Sichuan peppers in the five-spice powder, but I like more Sichuan peppers.

Preparation: Heat a pot of hot oil (the oil should smoke), turn off the heat, and let it sit for 1-3 minutes (cooling down, which is the key). Then slowly pour the hot oil into the prepared chili powder, stirring the chili powder with chopsticks while pouring (it is important to put a rag under the container to prevent the container from moving), to ensure that it is evenly mixed. It is better to have more oil rather than less oil, and the chili powder should be completely covered after the preparation.

The method of making the secret chili oil of this family is my favorite. The chili oil is delicious and the food it is made with is fragrant. The chili oil bought on the market is not very fragrant, so I make it myself.

Ingredients: 1/2 pound Sichuan red chili pepper ground into powder, a little Sichuan peppercorns and aniseed, 1 pound of cooking oil (or custom amount based on actual use)

1. Put the pot on the fire and heat the cooking oil. When the oil starts to smoke, take the pot aside and wait for the oil to cool down. When the oil temperature drops to 70% hot, add the peppercorns and star anise and fry until fragrant, then remove from the pot.

2. Take a heat-resistant bottle (with a lid for easy storage in the future) and put the chili powder into the bottle. When the oil temperature drops to 50% hot, pour it into the bottle and stir evenly. At this time, the hot oil will slowly melt the capsaicin and become red chili oil.

The prepared chili oil can be used to mix various side dishes, and the taste is much more fragrant than the one bought in the supermarket.

Shaanxi spicy oil recipe

Shaanxi Chili 500g

170g star anise

220g Sichuan peppercorns

150g sliced ​​ginger

50g galangal

Licorice 100g

50g Bibo

100g cinnamon twig

100g cinnamon

100g white pepper

50g fennel

80g pork belly

White button 50g

25g cloves

Method 1:

Grind the following spices together, and grind the Shaanxi red pepper separately (don't grind it into powder), mix the two together, add some rapeseed oil (make sure to add enough oil, usually enough to cover the pepper), heat until it smokes, turn off the heat, cool it down, and pour it directly on the pepper when there is no smoke. (You can also add some salt to the pepper). Shaanxi generally uses this chili oil to make cold dishes, and many cold noodle shops regard this recipe as their life.

Method 2: Use a grinder to grind the above ingredients into the largest pieces available at the vegetable market, then pour oil on them. This will have a better effect, and if you can’t use it all at once, you can keep it and use it next time.

Also attached: Homemade spicy oil

Today, when DIY has become fashionable, why not make a bottle of fragrant chili oil by yourself? It only takes a few minutes and you can eat it for several days. Moreover, the ingredients you use are genuine and sufficient, so the taste will naturally be better.

Ingredients: chili powder (or chopped dried chili), cooked sesame seeds, peanuts, walnut kernels, and vegetable oil.

practice:

1. Put chili powder or chopped dried chili in a large heat-resistant bowl and add cooked white sesame seeds in a ratio of roughly 1:1.

2. Add some crushed peanuts, walnuts and other nuts.

3. Heat the wok and add enough oil. When the oil is hot and smoke comes out, pour the hot oil in the pepper bowl. The pepper bowl will boil and a strong aroma will waft out. Be careful to stay away to avoid getting burned.

4. Mix the hot oil, chili and sesame evenly, let it cool, put it in a dry glass bottle, and take it out whenever you want to eat. It can be used to mix cold dishes, noodles, dumplings, etc. It is very delicious.

Tips:

1. When pouring peppers, the temperature of the oil is very important. If the temperature is too low, the aroma will not come out. If the temperature is too high, the peppers will be easily burnt. Generally, it is more appropriate when the oil smokes slightly.

2. If you like spicy food, you can put a few peppercorns in the oil before it is heated up. When the oil is heated and the peppercorns turn black, turn off the heat, take out the peppercorns, and wait for the oil temperature to drop before pouring them on the chili peppers.