Spicy red oil
Overview
Chili oil, commonly known as red oil, is one of the indispensable condiments on the family table. But if you want to make a bowl of bright red and spicy red oil, you really need to master some skills. When appreciating the taste of chili oil, you mainly look at the color, aroma and spiciness. These features depend on oil temperature. High temperature produces fragrance, low temperature produces color. See how to do it:
Tags
Ingredients
Steps
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Main and auxiliary ingredients: peanut oil, tree pepper, red pepper. Sichuan peppercorns, cooked sesame seeds
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Place the peppercorns into the jar of a food processor. Grind in a food processor. Just grind it up.
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If you want to make red oil more refined, you need to grind two varieties, chili powder and chili powder. Ground chili pepper and red pepper.
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Use a rolling pin to roll the peppercorns slightly and crush them.
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Put 500ml of peanut oil in the pot and heat it until it is over 70% hot, that is, the oil surface is stable and there is a slight smoke floating up. Then turn off the heat.
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Put the burned oil into a clean bowl prepared in advance.
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In about 3 minutes, the oil temperature will drop to about 60% hot. Add crushed peppercorns.
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Add half of the chopped pepper. These two steps are to produce the aroma, numbing and spicy aroma.
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In another 3 minutes or so, the oil temperature will drop below 50% heat. Add the other half of the chopped chili pepper to bring out the spiciness.
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Then add the sesame seeds, because the sesame seeds are cooked and the oil will become mushy if the oil temperature is too high.
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At this time, the oil temperature is already relatively low, add crushed red pepper, and the color will turn red after soaking in warm oil. Just stir it evenly.
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Let cool before bottling.
