Refining a bowl of spicy chili oil

Pepper oil plays an extremely important role in Chinese dishes, especially in Sichuan cuisine, which is an indispensable condiment for both cold dishes and snacks. The traditional method of Sichuan chili oil is to use rapeseed oil, which is heated and then cooled slightly and poured into the dried chili powder. The capsicum red pigment in the chili pepper dissolves into the oil at high temperature, thus making the oil red and bright. For vegetable oil selection, combined with the knowledge I have learned at present, from the point of view of nutrition and health, I personally think that we must choose refined vegetable oil, primary oil and crude oil are not the appropriate choice. Although crude oil has its special fragrance, it contains free fatty acids, pigments and volatile substances. It is the presence of these impurities that makes the oil have different flavors, but also makes the oil smoke at relatively low temperatures. When I was a child, all the oils used at that time were traditional crushed oils. Every time I stir-fried vegetables, the smoke filled the whole room, and the clothes and hair smelled of smoke. Oil fume is not only the source of PM2.5, but also contains a substance of acrolein, which has a strong stimulating effect on the eyes and respiratory tract. In addition, smoking also produces other harmful substances. Usually, the crude oil is processed at high temperature, and some benzopyrene is formed in the process of treatment, which is a carcinogen. The free fatty acids, pigments and odors are removed from the refined oil produced by modern technology, and the smoking temperature can be increased by 50 or 60 degrees, because the oil needs to be heated to a certain temperature when making chili oil, and the refined oil with greatly increased smoke point will not smoke when heated to a certain high temperature, so there will be very little smoke. Relatively speaking, the production of many harmful substances is much healthier. My chilli oil production method is not authentic, nor did I choose authentic real estate chilli, but with the food on hand to make a combination, the chilli oil produced is absolutely fragrant.

Food Material List

1 Corn oil 300g
2 Cayenne pepper 30g
3 Red pepper 6 pieces

Operational steps

1 Prepare ingredients.
2 Cut the chili pepper into pieces, wash the scallions and cut into slices.
3 Mix pepper powder, dried red pepper powder and pepper in a bowl.
4 Oil into a clean pot, add anise and scallion, heat until the scallion is fried golden yellow fishing do not, continue to heat to the bottom of the oil pan began to constantly bubbles rolling, turn off the fire. (Dont burn oil to smoke)
5 Dry the oil for half a minute and pour it into a bowl of white sesame while it is hot. The temperature of the oil will make the white sesame golden in about 2 minutes.
6 Pour the white sesame oil into the chili bowl and stir until the foam is gone. It can be stored in a sealed tank after being cooled.

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