Recipe: Red chili oil

Home Cooking Recipe: Red chili oil

Notes:

Beijing winds and winds are still warm, cold ~ hot soup noodles at home, poured with chili oil to eat comfortable How can you make the red color of the chili oil in addition to the flavor?嘿嘿~ Sure enough, there are still tricks. When I talked about it in detail, I have done countless times of experience in chili oil, and I don’t need a thermometer to master the temperature~

Ingredients:

Steps:

  1. Home Cooking Recipe: First prepare the coarse paprika powder, which is easy to color black when it is too fine. Adding a lot of cooked sesame

    First prepare the coarse paprika powder, which is easy to color black when it is too fine. Adding a lot of cooked sesame

  2. Home Cooking Recipe: Mix 2 tablespoons of paprika, 1 tsp of salt, 1 tbsp of sesame in a dry, dry bowl.

    Mix 2 tablespoons of paprika, 1 tsp of salt, 1 tbsp of sesame in a dry, dry bowl.

  3. Home Cooking Recipe: Heat 60ml of oil in the pan. Turn off the oil and slightly turn off the smoke. Turn the pan off the cooktop for 10 seconds, pour it into the bowl of mixed pepper, and mix well with a small spoon.

    Heat 60ml of oil in the pan. Turn off the oil and slightly turn off the smoke. Turn the pan off the cooktop for 10 seconds, pour it into the bowl of mixed pepper, and mix well with a small spoon.

  4. Home Cooking Recipe: Wait a few minutes, touch the bowl wall with your hand, and when it is slightly hot, add a teaspoon of chili powder and mix well. Then stand still for a while, touch the bowl wall by hand, feel it is not hot but warm, then add 1 tsp of chili powder and mix well. Then let stand the chili oil to cool to room temperature, touch the bowl wall is cool, then add the last 1 tsp of chili powder and mix well.

    Wait a few minutes, touch the bowl wall with your hand, and when it is slightly hot, add a teaspoon of chili powder and mix well. Then stand still for a while, touch the bowl wall by hand, feel it is not hot but warm, then add 1 tsp of chili powder and mix well. Then let stand the chili oil to cool to room temperature, touch the bowl wall is cool, then add the last 1 tsp of chili powder and mix well.

Tips:

The chili oil made in this way is not only fragrant, but also beautiful in color. It is a little bit on the cold dish~ A lot of color is added immediately, and the gorgeous red color plays a very good decorative role. Normal temperature can be saved for two months without problems~ Adding chili powder three times, it is a bit like the principle of soaking oil in western food, soaking at low temperature, without destroying the color.


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