How to make Chinese chili oil ?

If you go out to eat at a Chinese restaurant, you will always find that they often use oil chili (辣椒 油) – a dark red chili oil with chili powder in it with a rich flavor, used to add to the dishes to add flavor.
Chili oil is a spice made from chili (especially chili from Sichuan region, China), Sichuan peppercorn (also known as a navigator), and some other ingredients such as ginger, onion, and anise. , cardamom, roasted sesame … According to the traditional way of making, the chili is first raised to the aroma, then pounded with a stone mortar, so that the best and delicious chili is distilled. However, not everyone has the conditions to do so, you can replace it with chili powder purchased at the supermarket, which will save time and effort. In addition, the type of chili you use also has a lot to do with the taste of the chili.
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50gr dried whole chili (can buy pre-packaged chili powder) (chili)
220ml cooking oil (oil)
1 tsp green Sichuan peppercorn (or replace with red pepper)
1 teaspoon of red Sichuan peppercorns (Sichuan peppercorns)
1 star anise
1 small cinnamon stick
2 laurel leaves (bay leaves – optional)
2-3 white onions (green onions, white part only)
1 tbsp toasted white sesame
2-3 garlic cloves (garlic cloves – optional)
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Prepare chili: If you cannot eat much spicy, you can cut the chili into small pieces and remove the seeds. Then put the chili in a pan and roast over low heat until the chili turns dark. This will make the chili more fragrant than the chili powder that comes in the package. Note that when roasting, chili can smell quite spicy, so you need to open a well-ventilated window and cover-up for someone sensitive.
Put roasted chili into a fine mortar. You can use a blender or a flour mill to save time. Put the crushed chili into a bowl with 1 teaspoon of red Sichuan pepper and sesame seeds.
Use a small pot to add oil and heat. Add 1 teaspoon of green Xuyen pepper (red can be used), ginger, anise, cinnamon, bay leaf and white onion in low heat until the onions turn the color of the cockroach’s wings. Then use a ladle with holes to remove all the spices out.
Heat the oil for a few more minutes to heat the oil. Then pour directly half of the oil in the pan into the chili bowl and stir well with a spoon. Be careful because the oil is very hot now. 30 seconds later pour the remaining oil in the pan. Wait for the bowl to cool, then put the chili in a sealed glass jar. Wait about 1-2 days for the jars to soak and turn a beautiful red color

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