The divine summer seasoning - homemade delicious red oil chili pepper

Overview

Hence the name, which means a mixture of chili pepper and red oil. To put it simply, hot oil is poured on chili noodles or crushed chili peppers, and the red oil is stirred. The red oil is bright red, fragrant and spicy. In the hot summer, a spoonful of bright and spicy red oil is an indispensable finishing touch, whether mixed with meat and vegetable cold dishes, or mixed with noodles to eat rice noodles. Making red oil is simple, but there are still many small details in how to make red oil that is bright red and spicy. Let me share it with you today.

Ingredients

Steps

Select and wash the shallots, separate the white and green scallions, peel and wash the ginger and shred it, peel and wash the garlic and cut into slices for later use
Prepare required spices. I put two star anise, two small slices of cinnamon, a strawberry, two grasshoppers, a few kaempferols, a handful of Sichuan peppercorns, and a dozen dried chili peppers. wash
Take out the washed spices and use kitchen towels to absorb the water. You can also stir-fry the spices in the pot without adding oil to dry out the water to avoid being splashed by oil when frying the spices.
Wipe the dried chili peppers dry and cut them into small pieces with scissors. Keep the seeds. They will be very fragrant after frying
Take a heat-resistant deep bowl and put in an appropriate amount of chili powder. I added more, using 45g. I like the chili noodles precipitated in the red oil, it is very fragrant. This bowl is the last place to hold the chili oil, so it must be heat-resistant and preferably deeper
Add a little water to the chili powder and stir to make the chili powder slightly moist
Appropriate amount of cooked white sesame seeds
Add cooked white sesame seeds to chili powder, add a little salt, a little five-spice powder, stir evenly
Heat the pot, add an appropriate amount of rapeseed oil to the pot, and heat it over medium heat. The amount is based on the capacity of the bowl holding the chili powder. The rapeseed oil from Luhua used today is very fragrant. Other cooking oils can also be used, but lard cannot, as it will solidify when cold.
When the oil is heated to 40% hot, add the spices, turn to low heat and fry for about ten minutes
Be sure to use low heat when frying spices, onions, ginger and garlic, and pay attention to the time so as not to burn them
After ten minutes, control the oil and remove the spices
Continue on low heat, add shredded ginger, garlic slices, green onions, and fry for four minutes
Add green onions and continue frying for three minutes
When the green onions turn dark, remove the fried onions, ginger, and garlic from the oil. At this time, the whole kitchen is filled with the scent of rapeseed oil, spices and onions and garlic. It’s so fragrant
Add the dried chili peppers to the hot oil, stir with a slotted spoon and fry for one minute
Remove the crushed chili pepper seeds and control the oil, put them in a bowl containing chili powder, and stir evenly
Heat the oil in the pot over medium heat until it is 80% hot and more smoke appears, turn off the heat. Pour a small amount of hot oil into the chili powder mixture and stir well
Then pour in the remaining one-third of the hot oil and stir
When the oil cools down to 50% hot, pour in half of the remaining oil and stir
When the oil temperature drops to about 30%, pour in the remaining oil and stir evenly.
Finished product
Cover with plastic wrap and let it sit for 24 hours before using. The delicious red oil chili is bright red and spicy
After the red oil has rested, I peeled off the plastic wrap, and the strong fragrance hit my nostrils, which made me want to die
Scoop a spoonful of red oil chili
This is the red oil on the upper layer
An absolutely essential condiment for mixing noodles with cold dishes

Overview

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Ingredients

Steps