Chongqing oil chilli-You Are Foodie

By Zoe
85

Chongqing oil chilli

People who have been to Chongqing must have eaten cold dishes and small noodles mixed with chili oil! It's so hot! Every family in Chongqing can make spicy oil, but the taste of each family is different. Spicy oil is an essential key seasoning for making Chongqing noodles, and it is also an essential spicy oil for every family in Chongqing. We won't study how to make hot pepper in the restaurant. Today, we will introduce a kind of home-made hot pepper and its production essentials, so that you can successfully make delicious hot pepper. A spoonful of good chili oil can make a salad or pasta instantly popular. Therefore, when making chili oil, you must work hard. The chili oil produced in this way is bright red, spicy but not dry, and has a mellow flavor. It has a unique, step-by-step compound spicy feeling and a long aftertaste. There are three kinds of dry sea peppers commonly used in making oil spicy sea peppers, namely, Sichuan Erjin Tiao, Guizhou Dahongpao and Hunan Chaotian pepper. Among them, Erjin Tiao and Dahongpao focus on flavor, Chaotian pepper, on the other hand, tends to be spicy. Therefore, many people usually mix these kinds of peppers when making oil pepper and sea pepper to achieve a more perfect state

Main Ingredients

Auxiliary Ingredients

1. Some people think that the higher the oil temperature is, the better. In fact, too high the oil temperature will only make the pepper paste away, except for the paste taste. So how can we control the oil temperature properly? The simplest way is to put a piece of ginger in the hot oil. If the surface of the ginger turns yellow slowly in the hot oil, the oil temperature is just right.2. It is better to use rapeseed oil instead of corn oil, because corn oil has no flavor. The amount of oil used to submerge the sea pepper noodles is about 1/3 more than the sea pepper noodles.

Step 1 . Put 200g of Guizhou Dahongpao chili powder into a high temperature resistant container

Step 2 . Add 20g fennel

Step 3 . Dried Chinese prickly ash 50g

Step 4 . Add 200g Sichuan Erjintiao chili powder

Step 5 . 200g medium hot Hunan Chaotian chili powder, spices: 5 pieces of Sannai, 2 pieces of cinnamon, 5 pieces of fragrant leaves, 5 pieces of grass fruits, 5 pieces of anise, 5 pieces of cloves

Step 6 . Pour the prepared rapeseed oil into the pot. The amount of oil is about 1/3 more than the volume of chili noodles (500g). Burn the rapeseed oil until you can't smell the smell of oil, and then turn off the fire. When the oil temperature naturally cools to 80% heat

Step 7 . Slowly pour the hot oil into the chili noodles, and keep stirring while pouring to ensure that all the chili noodles can fully contact the hot oil. Finally, add 200g of small sesame oil to the chili noodles, put the oil container on the stove, and boil it for a while. After the flavor of spices comes out, turn off the fire and put the raw sesame seeds in. When the chili oil cools down, move it into the refrigerator and store it. Take it as you like

Step 8 . The red and bright old Chongqing pepper oil is hot but not dry, with mellow fragrance and long aftertaste. You will love it

* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!