Chongqing Spicy Oil
2024-09-21 14:59:56 4939
People who have been to Chongqing must have tried cold dishes and small noodles made with Chongqing oil and chili sauce! Spicy and refreshing! Every household in Chongqing will make oil chili, but each family's taste is different. Oil chili is an essential seasoning for making Chongqing noodles and a must-have for every household in Chongqing. We won't study how to make oil chili peppers in restaurants. Today, we will introduce a common way to make oil chili peppers and the essentials of making them, so that you can smoothly make delicious oil chili peppers. A spoonful of good chili oil can instantly make a cold dish or a noodle dish popular. So, when making chili oil, you must put in a lot of effort. The resulting chili oil is bright red in color, spicy but not dry, and has a rich aroma. It has a unique and gradual compound spiciness and a long aftertaste. There are three types of dried chili peppers commonly used in making oil chili peppers, namely Sichuan Erjin Tiao, Guizhou Dahongpao, and Hunan Chaotian Jiao. Among them, Erjin Tiao and Dahongpao focus more on aroma, while Chaotian Jiao focuses more on spiciness. Therefore, many people usually mix these types of chili peppers when making oil chili peppers to achieve a more perfect state
Details of ingredients
Technique
Steps to make Chongqing Spicy Oil
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1. Put 200 grams of Guizhou Dahongpao chili powder into a high-temperature resistant container![]()
2. Add 20 grams of fennel![]()
3. 50g dried chili pepper granules![]()
4. Add 200 grams of Sichuan's Erjintiao chili powder![]()
5. 200g of medium spicy Hunan Chaotian chili powder, spices: 5 sannai, 2 cinnamon, 5 fragrant leaves, 5 grass fruit, 5 star anise, 5 cloves![]()
6. Pour all the prepared rapeseed oil into the pot, using about one-third more oil than the volume of chili noodles (500 grams). After burning the rapeseed oil until there is no smell of oil, you can turn off the heat and wait for the oil temperature to naturally cool to 80% hot![]()
7. Slowly pour the hot oil into the chili noodles, stirring continuously while pouring to ensure that all chili noodles can fully contact the hot oil. Finally, add 200 grams of small sesame oil to the chili noodles, place the oil container on the stove, simmer on low heat for a while, let the flavor of the spices come out, turn off the heat and add raw sesame seeds. After the chili oil cools down, it can be stored in the refrigerator and taken as needed![]()
8. The bright red color of old Chongqing chili oil is spicy but not dry, with a rich aroma and a long-lasting aftertaste. You will definitely like it
