Simple Chili Oil Recipe
Chili oil is a condiment that requires a careful preparation process. It's typically made by combining chili peppers with various ingredients and spices, then infusing them together at the right oil temperature. This condiment is very popular in the Sichuan and Chongqing regions of China.Chili oil is particularly good for enhancing the flavor of dishes and stimulating the appetite. Adding just a spoonful of this chili oil to your dish will surely make your mouth water.
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Chili oil is a common household condiment and a culinary gem, loved by many. If you're interested in making your own chili oil, here's how you can do it:
1.What is Chili Oil?
Chili oil, also known as red oil chili, is referred to as "You Po La Zi" in the Shaanxi and Gansu regions. It is enjoyed throughout China, with each region having its unique variation. The chili oil from the Sichuan and Chongqing regions is particularly notable for its distinctive characteristics. It is aromatic, spicy, and bright red in color, making it visually appealing and appetizing to most people.The uses of chili oil are very versatile. Primarily, it is used to enhance the color and flavor of dishes, making them more vibrant and delicious. It adds a fragrant, spicy taste that increases people's appetite for the food.
2. How to Choose Chili Peppers?
There are many varieties of chili peppers, but the ones commonly used for making chili oil include Er Jing Tiao, Xiao Mi La, and Chao Tian Jiao.
Er Jing Tiao: Known for its strong aroma, slightly sweet taste, and bright red color.
Xiao Mi La: Has a very spicy flavor but not a strong aroma.
Chao Tian Jiao: Extremely spicy with a rich fragrance.
Typically, these three types of chili peppers are mixed in a 1:1:1 ratio to make chili oil. This combination balances the flavors, providing a chili oil that is aromatic, flavorful, and visually appealing.
3. What Type of Oil to Use for Making Chili Oil?
Any neutral oil is suitable for making homemade chili oil. Common options include vegetable oils (such as soybean oil, canola oil, and palm oil) and animal fats (such as lard, chicken fat, and beef tallow).In the Sichuan region, the preferred oil for making chili oil is canola oil, which has a unique aroma that enhances the flavor of the chili oil in a way other oils cannot.Animal fats can also be used, but fats like lard and beef tallow can develop an off-putting smell when they cool, which may affect appetite. Therefore, these fats are typically used as supplementary oils, added in small amounts to vegetable oils to boost the aroma of the chili oil.
4. How to Store Chili Oil?
①For bottled chili oil, it's important to ensure the lid is tightly closed to prevent air from entering. Store it away from direct sunlight, preferably in the refrigerator or in a cool, well-ventilated place. It's especially crucial to store oil-based condiments away from light to maintain their quality.
②If you've made your own chili oil, it's best to store it in opaque, dark-colored glass bottles with tight seals to prevent air exposure and oxidation. Store the bottles in a cool, dry place indoors, away from direct sunlight. It's recommended to consume the chili oil as soon as possible for the best flavor and quality.
5. How to Make Chili Oil Fragrant and Appetizing?
①Use a Variety of Chili Flakes: To make chili oil exceptionally delicious, using only one type of chili flakes won't create a layered flavor profile. It's best to use a combination of at least three types of chili flakes. Typically, this includes two varieties of different coarseness and one type for adding heat.
②Use Homemade Fragrant Oil: For chili oil to be exceptionally fragrant, the choice of oil is crucial. Homemade fragrant oil can be used, which enhances the overall flavor of the chili oil. Homemade fragrant oil has a fresher aroma, and when combined with chili flakes, it makes the resulting dishes even more delicious.
③Add Sesame Seeds: If you want to make chili oil even more fragrant, sesame seeds are essential. After being fried in oil, sesame seeds release their aroma, enhancing the fragrance of the chili oil.
④Splash Hot Oil Three Times:Many people, after heating the oil, tend to pour all of it directly onto the chili flakes. However, it's actually better to do it in three stages to fully extract the flavor of the chili flakes. The first time you splash the hot oil, it's best to pour only one-third of the oil onto the chili flakes. After splashing, stir the mixture and wait for about 20 seconds. Then, splash the second portion of hot oil, stir again, and wait for another 20 seconds. Finally, pour in the remaining oil.
The process of making chili oil involves several crucial steps that many people may not be aware of. In this article, I'll share with you the secret recipe and techniques for making chili oil. If you're a fan of spicy food, be sure to read this article carefully!
INGREDIENTS
MAIN INGREDIENTS
- 60g chili powder
ACCESSORIES
- Some edible oil
SEASONINGS
- 30g ginger paste
- 30g chicken bouillon
- 30g finely chopped scallions
- Some star anise
- Some fennel seeds
- Some Sichuan peppercorns
- Some sesame seeds
- 30g minced garlic
- 30g salt
- 30g Sichuan peppercorn powder
- Some cinnamon
- Some bay leaves
- Some Amomum tsao-ko
- Some clove
- Some star anise
DIRECTIONS
STEP 1
Salt, chicken bouillon, Sichuan peppercorn powder, minced garlic, ginger paste, and finely chopped scallions are prepared in equal proportions, except for the chili powder, which is a 1:1:1 ratio.
STEP 2
Allspice leaves, cinnamon, allspice sand, cumin, sambucus, wicker, star anise, allspice berries plus peppercorns are ready.
STEP 3
Mix one-third of the chili powder with the other spices in a heat-resistant container. Add a suitable amount of cool oil and mix well to thoroughly wet the chili powder.
Tip:
Pre-mixing the chili powder with cool oil helps to control the temperature better, preventing the chili powder from burning during frying.
STEP 4
Pour the prepared spices into the cool oil and heat over low heat. Slowly fry the spices until they are dry and fragrant, then remove the residue. After removing the residue, continue heating the oil until it reaches about 70% heat. At this point, the surface of the oil will start to emit white smoke, then turn off the heat. Sprinkle with some white sesame seeds.
Tip:
Maintain low heat throughout the frying process to allow the aroma of the spices to slowly infuse into the oil.
STEP 5
Allow the hot oil to sit for about 30 seconds, then pour it onto the chili powder. While pouring the oil, use a spoon to stir the chili powder continuously, ensuring even heating.
Tip:
Pour the hot oil in three stages. After allowing the hot oil to sit for about 30 seconds, pour one-third of the hot oil into the heat-resistant container using a spoon. Let the oil sit for another 30 seconds, then pour in the second third of the oil. When the temperature of the oil in the pot drops to about 30% heat, pour in the remaining oil into the container. This method ensures the full release of the flavor of the chili powder.
Recipe analyzer
- Recipes: Simple Chili Oil Recipe
- Main Ingredients:2
- Servings per recipe:1
- Servings size:80 g
-
Energy (calories)：169 kcal
-
Protein：8.08 g
-
Fat：8.57 g
Why gray?
-
Carbohydrates：29.82 g
-
Protein: 15%26 kcal
-
Fat: 42%72 kcal
-
Carbohydrates: 42%71 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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