If chili is the essence of Sichuan cuisine, then chili oil is the well-deserved soul of Sichuan cuisine. Cold salad, noodles, base, stir-fried, almost everywhere. Ordinary dishes, with this spoonful of chili oil, will immediately be sublimated.
From left to right: the first row: onion, shallot, celery. White sesame seeds, 300 grams of rapeseed oil. The second row: 150 grams of ginger, grass, cinnamon, bay leaves, star anise, dried pepper, and rough pepper. The ratio of chili noodles to oil is 1:2.
Heat the pan, pour in the vegetable oil, and heat it to about 5 when ripe. Under the onion, onion, celery and ginger, turn to medium heat and simmer until the onion is slightly dry.
Turn off the fire and throw out the dried vegetables and discard them. Add the pepper, turn on the small fire, and turn the pepper to change color. Turn off the fire and remove the pepper.
Put in the spices, open a small fire, simmer for a minute, remove the spices and throw them away.
Take a large, heat-resistant, water-free container and pour in a small portion of the pepper. Use a large spoon to pick up a spoonful of oil, and put it in your heart for 30 seconds. Pour it into the noodles and stir for about 20 seconds. To the hot pepper is no longer exciting.....
Pour the white sesame seeds and a small portion of the chili into the bowl, stir well, and pour all the vegetable oil into it. At this point, there will be a lot of bubbles in the bowl. It doesn't matter. Continue to stir for a while and let stand.
After the oil is reduced to normal temperature, pour the last half of the pepper into the surface and mix well. Allow to stand overnight and let the oil and pepper face blend together and turn into a beautiful red. Then bottle it, put it in the refrigerator and keep it with you.
1, must use rapeseed oil, other oils are not so fragrant. 2, the pepper face is added in three times, the first high temperature frying, the second time is for the red oil, the third cold pressing method, in order to precipitate the perfect deep red.