Triple fried chili oil
Overview
Chili oil, with its red color and fragrant and spicy taste, is a must-have for many people. Those who don’t like it even if it’s spicy, will still like it as much as before when it’s so spicy that they’re sweating profusely. In summer, there are more cold dishes. In order to enhance the taste buds, I made some chili oil.
Tags
Ingredients
Steps
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Dried chili peppers bought from the supermarket.
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Wipe the peppers clean with a clean cloth and cut into small pieces.
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Put it in a wok and stir-fry over low heat. (Although it is dried chili pepper, it is a bit wet, so it needs to be fried.)
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Grind the chili peel into fine powder in a blender and place in a bowl.
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The chili seeds also need to be broken.
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Mix the chili peel and chili seeds evenly.
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Add salt and mix well.
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Divide the chili powder into three equal portions. Place one portion into a heat-resistant bowl.
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Turn on the fire and heat the oil in the pot.
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Put the peppercorns, bay leaves, cinnamon and star anise into the pot, fry the bay leaves and remove. When the oil is heated to about nine degrees of maturity, turn off the heat.
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Pour a spoonful of oil into a bowl filled with one-third of the chili powder. Under the action of the high-temperature oil, the chili powder will make a "chipping" sound and small bubbles will appear. Stir the chili powder and oil evenly.
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Add another third of the chili powder to the bowl. When the oil temperature drops to 70% hot, scoop out the oil and pour it on the chili powder. You can see that the chili powder has bubbles again and the spiciness has become stronger. Continue stirring.
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Pour the remaining one-third of the chili powder into the bowl. When the oil is 50% hot, scoop out the oil and pour it over the chili powder and stir evenly.
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After deep-frying for three times, the red color of the pepper is revealed. What a beautiful red color.
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After the oil has cooled, put it in a crisper and store it in the refrigerator.
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Look, the color has turned dark red.
