Spicy red oil

Overview

Making a bottle of red chili oil is so important for a family of foodies, especially cold dishes. If you put a little of it on it, the fragrance will spread far and wide. Many dishes in Sichuan cuisine are indispensable for chili oil, because chili oil is numb, spicy, fragrant, and full of color, flavor, and flavor. Make your own bottle of red oil, no coloring, no additives, you can eat it with confidence! As long as you master the heat and degree of boiling the peppers, the capsanthin will be fully emitted, and the color of the chili oil will be very beautiful. Come and make it, watch carefully, every step is important, details determine the quality...

Tags

• pickles with soy sauce
• appetizers
• homemade ingredients
• sichuan cuisine
• chili oil
• cinnamon
• dried sichuan peppercorns
• dried chili pepper
• ginger
• green onions
• peanuts
• rapeseed oil
• sichuan pepper oil
• star anise
• thyme
• white sesame
• fragrant leaves
• garlic
• salt
• sesame oil

Ingredients

Steps

1. 1 Prepare raw materials

   

2. 2 Put the sesame seeds into the pot and stir-fry over low heat until cooked. Be sure not to burn them

   

3. 3 Soak the peanuts in water for a while, peel them, and then fry them until cooked

   

4. 4 Put the Sichuan peppercorns into the pot over low heat and roast until fragrant (do not add oil)

   

5. 5 Grind Sichuan peppercorns into fine powder in a food processor

   

6. 6 Clean the peppers, cut them into sections, and slightly remove the pepper seeds. Pour 500 grams of water, 500 grams of rapeseed oil, and 20 grams each of sesame oil, pepper oil, and chili oil into the pot. Simmer over medium heat slowly, stirring constantly while boiling, so that it is heated evenly. You must be patient in this process, and the fire should not be too high. The color of the chili oil will be bright red only if it is cooked slowly

   

7. 7 When the oil becomes clearer, it means that all the water has been boiled away. In the subsequent process, you need to turn on a low heat and pay attention. The color of the pepper is bright red and cannot turn black, but all the water must be boiled off. After the peppers are cooked, quickly remove the peppers

   

8. 8 Put the boiled chili into the barrel of a food processor and grind finely. After finely grinding, add the fried peanuts and beat them slightly until the peanuts break into pieces

   

9. 9 Add bay leaves, star anise, cinnamon, ginger, scallions, garlic, and thyme to the oil pan, simmer over medium-low heat until fragrant, then filter out the oil

   

10. 10 Add finely chopped chili peppers, peanuts, and Sichuan peppercorns, stir-fried sesame seeds, and salt, and mix well

    

11. 11 When the temperature of the oil is not very high, pour it in and stir evenly, because all the ingredients are cooked. The temperature of the oil must be controlled well, not too high or without temperature. It can continue to fry when pouring, and it is better to keep bubbling. Stir evenly after pouring, so that it is heated evenly, and then the whole house will be fragrant

    

12. 12 Prepared spicy red oil