Chongqing spicy oil

Overview

Anyone who has been to Chongqing must have eaten cold dishes and noodles mixed with Chongqing spicy oil! So spicy! Every Chongqing family makes spicy spicy food, but the taste is different in each family. Spicy spicy food is an indispensable key seasoning for making Chongqing noodles, and it is also a must-have spicy food for every family in Chongqing. We won’t study how to make spicy chili peppers in restaurants. Today I will introduce to you a home-made recipe and production methods of spicy chili peppers, so that you can smoothly make delicious spicy chili peppers. A spoonful of good chili oil can make a salad or a pasta instant favorite. Therefore, when making chili oil, you must work hard. The chili oil produced in this way is bright red in color, spicy but not dry, and has a mellow aroma. It has a unique, gradual compound spicy feeling and a long aftertaste. There are three types of dried sea peppers that are often used in making spicy sea peppers. They are Sichuan Erjin Bar, Guizhou Dahongpao and Hunan Chaotian pepper. Among them, Erjingan and Dahongpao focus on fragrance, while Chaotian pepper focuses on spiciness. Therefore, many people usually mix these types of peppers when making spicy peppers in order to achieve a more perfect state.

Tags

• chongqing snacks
• cao guo
• cinnamon
• fennel
• guizhou dahongpao chili powder
• hunan chaotian chili powder
• lilac
• rapeseed oil
• sanna
• sesame
• sichuan erjin bar chili powder
• small ground sesame oil
• star anise
• zanthoxylum bungeanum
• fragrant leaves

Ingredients

Steps

1. 1 Put 200 grams of Guizhou Dahongpao chili powder into a heat-resistant container

   

2. 2 Add 20 grams of fennel

   

3. 3 50g dried peppercorns

   

4. 4 Add 200 grams of Sichuan Erjin Bar Chili Powder

   

5. 5 grams of medium-spicy Hunan Chaotian chili powder, spices: 5 pieces of Sanai, 2 pieces of cinnamon, 5 bay leaves, 5 grass fruits, 5 star anise, 5 cloves

   

6. 6 Pour all the prepared rapeseed oil into the pot. The amount of oil used is about 1/3 more than the volume of chili noodles (500 grams). Burn the rapeseed oil until you can no longer smell the raw oil smell, then turn off the heat and wait until the oil temperature naturally cools down to 80% hot

   

7. 7 Slowly pour the hot oil into the chili noodles and stir continuously while pouring. Make sure that all the chili noodles are in full contact with the hot oil. Finally, add 200 grams of ground sesame oil to the chili noodles. Put the oil container on the stove and simmer for a while to let the flavor of the spices come out. Then turn off the heat and add raw sesame seeds. After the chili oil cools, you can move it to the refrigerator and store it for you to eat at will

   

8. 8 The bright red old Chongqing chili oil is spicy but not dry, has a mellow aroma and a long aftertaste. You will definitely like it