How to make chili oil delicious
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 add color to the food. But how to make chili oil that is fragrant, spicy but not dry? 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. Here are the three core points for making chili oil:
1.Choice of peppers: The spiciness and aroma of different peppers vary greatly. It is recommended to mix two or more kinds of peppers, such as Erjingtiao (increased fragrance) and Chaotian pepper (increased spiciness).
2.Oil temperature control: If the oil temperature is too high, the chili pepper noodles will be fried and bitter, and if the oil temperature is too low, the aroma of the chili peppers will not be stimulated. The optimal oil temperature is 180℃-200℃.
3.Spice combination: Adding star anise, peppercorns, bay leaves and other spices can enhance the layering of chili oil.
2. Comparison of popular chili oil recipes on the Internet
Through analysis of hot topics on the Internet in the past 10 days, we have compiled the following three most popular chili oil recipes:
| Recipe name | Main materials | Features | heat index |
|---|---|---|---|
| Classic Sichuan Chili Oil | Erjingtiao chili noodles, Chaotian pepper chili noodles, rapeseed oil, Sichuan peppercorns, star anise | Spicy and fragrant, suitable for Sichuan cuisine | ★★★★★ |
| Garlic chili oil | Chili powder, minced garlic, sesame seeds, peanut oil | Garlic has a rich aroma and is suitable for noodles | ★★★★☆ |
| Secret all-purpose chili oil | Chili powder, five-spice powder, white sesame seeds, green onions and ginger, rapeseed oil | Versatile, versatile seasoning | ★★★★★ |
3. Detailed production steps
The following are the steps for making classic Sichuan-style chili oil, suitable for home operation:
1.Prepare materials: 50 grams of Erjingtiao chili noodles, 30 grams of Chaotian pepper chili noodles, 200 ml of rapeseed oil, 5 grams of Sichuan peppercorns, 2 star anise, and 10 grams of white sesame seeds.
2.mixed chili noodles: Mix both types of chili noodles and white sesame seeds and place in a heat-proof bowl.
3.fried spices: Pour rapeseed oil into the pot, add Sichuan peppercorns and star anise, fry over low heat until the spices turn yellow, then remove.
4.Drizzle oil: Pour the hot oil into the chili noodles in three batches, stirring evenly after each addition to ensure that the chili noodles are evenly heated.
5.Let stand: After completion, let it sit for 24 hours to allow the aroma to fully blend.
4. Frequently Asked Questions
According to the popularity of discussions on the Internet, the following are frequently asked questions about the production of chili oil:
| question | Answer |
|---|---|
| Why is chili oil bitter? | The oil temperature is too high or the spices are fried. It is recommended to control the oil temperature to around 180°C. |
| How long can chili oil be kept? | It can be stored in an airtight and refrigerated container for 1 month. It is recommended to consume it as soon as possible. |
| What oil is best to use? | Rapeseed oil or peanut oil is best, as it has a rich aroma and is resistant to high temperatures. |
5. Summary
Making a delicious bowl of chili oil is not difficult. The key is to choose the right chili peppers, control the oil temperature, and combine it with the right amount of spices. Whether it’s the classic Sichuan chili oil or the innovative garlic version, it can add flavor to your table. Try different recipes to find the one that suits your taste best!
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