Cooking Skills of Chili Oil

Pepper noodles and chili powder are ground with chili. One is finely ground like flour. One is lightly polished, like debris. So, how to make chili oil?

Cooking Skills of Chili Oil

• Proportion of coarse pepper flour, fine pepper powder and oil

When making chili oil, you must master the proportion of coarse chili flour, fine chili powder and oil. The ratio of coarse chili flour to fine chili powder is 2:1. The most appropriate proportion of pepper and edible oil is about 1:6.

If there is no chili, it will not be spicy enough. Too much pepper and too little oil can not stimulate the fragrance of pepper. The proportion of coarse chili flour and fine chili powder should be appropriate. The chili flour has sufficient fragrance and the chili powder is excellent.

• Frequency and time of oil sprinkling

To make chili oil, pour it three times. For the first time, the oil temperature should be 4-5 ℃. Pour a little oil to wet the chili thoroughly, which can prevent the chili from frying up when the oil temperature is too high. It is easier to control.

The temperature of oil splashed for the second time is 6-7 ℃. This oil temperature can stimulate the fragrance of pepper; The oil temperature of the last oil splash is about 4-5% hot, which can stimulate the spicy taste of pepper.

• Preservation of pepper oil

Braise the fried chili oil for one night, cover it, and leave it in a cool and dry place for 24 hours. In this way, the chili oil will taste more fragrant, thicker, and have a particularly bright red color.

It can be stored in a sealed container and taken as you eat. It is best to eat it within a month. The aroma of chili oil will evaporate over time.