First of all, the variety of pepper is wrong. Peppers for making Chili oil include long-line peppers in Gangu, or Qin peppers, and wrinkled peppers in Xinjiang, or lantern peppers in Sichuan. These peppers are not very good, but they all smell delicious, especially the Chili oil made by frying and crushing. If you are in business, you should match several kinds of peppers according to your own hotness. For example, the middle pepper can be 10-20% Fujian pepper king 50-60% Gangu pepper 20-30% Lantern pepper. Spicy can be 30-40% Fujian Chili King 30-40% Gangu Chili 30-40% Lantern Pepper. 20% Indian devil pepper, 60% Gangu pepper and 20% Lantern pepper can be used for extra spicy food. 40-60% Indian devil pepper, 20-30% Gangu pepper and 20-30% Lantern pepper can be used for extremely spicy food. The most important thing is, no matter what combination, you must fry the peppers before breaking them, preferably with a mortar or a stone mill.

The second aspect is the proportion of spices. I have a formula of Shaanxi oil spice powder: pepper 30g, star anise 25g, cinnamon 25g, clove 10g, white pepper 15, black pepper, Amomum villosum, Amomum tsaoko, Amomum villosum, Amomum villosum, ginger, nutmeg and long pepper. Stir-fry the prepared seasoning in an iron pot for about 30 minutes, and don't paste the pot! Cooling, and grinding into powder in a grinding tank. The approximate ratio is 20: 1.

The third aspect is the operation technology and grease problem. Rapeseed oil is the first choice of Chili oil. Please refer to the following operation process:

1. Put the chili noodles in a large container (to avoid spilling when pouring hot oil), add seasoning powder and sesame seeds, stir evenly, burn the rapeseed to 220 degrees, then turn off the fire and cool, and pour the oil into the noodles three times, one third each time, at the pouring temperatures of 160, 130 and/kloc-respectively.

2. Pour the oil and stir the pepper until it doesn't bubble, then pour the prepared vinegar, and you can see that the oil is rolling again. Stir immediately, and the fragrant pepper is bright red and shiny, and smells thick and spicy.

3. When the pepper doesn't bubble after the fragrance is excited, add a little white sugar into the pepper, stir it evenly, and use the residual heat of the pepper to make the white sugar fully dissolve in the oil pepper. The polished oil is ruddy and thick, and the Chili oil is sticky. Can achieve the visual effect of tightly wrapped on cold rice noodles.

Chili oil made according to the above should be no problem, please refer to it!

There are several reasons why Chili oil loses its fragrance just after frying and cooling thoroughly.

First, when you make Chili oil, you didn't choose the right Chili noodles. We Sichuanese generally choose slightly thicker Chili noodles, especially cold dishes, to make Chili oil. (and I always choose to stir-fry and mash the Chili noodles by hand, which will be more fragrant, but this kind of Chili noodles is generally not particularly good to buy. It doesn't matter if you can't buy hand-fried noodles, but you must choose slightly thicker Chili noodles. Chili noodles are too fine to smell so good.

Second, when making Chili oil, the oil is not ripe enough. We sell chilli oil for cold salad here, which is cooked in medium heat. Put two pieces of ginger in the oil until it looks a little smoky. The role of ginger is to increase the fragrance and avoid accidental ignition when the oil is boiled. Don't leave while cooking oil! ) There must be more oil. Basically, the ratio of oil to Chili noodles is about 4 1. Chili oil will taste better when it is cooked old. Therefore, boiling oil is the most critical.

Third, when Chili oil is stored, it must be covered to prevent the fragrance from running away. Don't do too much at a time. If you do too much, the fragrance will run away after a long time.

Although it is difficult to occupy the mainstream, Chili oil is also an indispensable seasoning for many friends' daily meals, especially in all kinds of cold dishes, noodles, wonton and other foods. Sometimes without Chili oil and oil pepper, it's really like missing a "soul".

So this time we will answer this question about Chili oil, quickly understand why this Chili oil has no fragrance, and share the method of making fragrant Chili oil at home at any time.

Chili oil is so cold that it has no fragrance. What is the reason? In fact, when I saw the word "fried" in the sentence "Chili oil has just been fried" at the beginning of the question, I believe some experienced friends already felt that something was wrong. When we look down at the description of the "fragrance" of the freshly fried Chili oil, we can basically guess that the Chili oil will definitely have no fragrance after cooling, because the aroma in the Chili oil has all evaporated.

The production goal of Chili oil is to soak and dissolve the ruddy color of pepper with oil, and extract the aroma substances from pepper through appropriate heating stimulation. These aromas are mainly alkaloids and compounds such as acids, esters, alcohols and ketones. Of course, these things are too complicated for us to delve into, but it is very important that these aroma and flavor substances are generally easy to volatilize, and the higher the temperature, the faster the volatilization.

Therefore, if Chili oil is fried, it still has a "fragrant" feeling when fried, indicating that the aroma substances we want are losing a lot. So the Chili oil fried in this way may still be ruddy in color, but there is almost no fragrance left after cooling. In short, the production of Chili oil should avoid overheating or heating for too long.

The simple and correct way to make Chili oil at home is actually a very simple and quick thing to make Chili oil at home, and the materials can be complex or simple. The simplest thing is to have Chili noodles and oil. Let's share a delicious practice. You can try it yourself if you are interested.

Ingredients: 70g of "bullet" dried pepper, 80g of "lantern pepper" dried pepper and "Qin pepper" dried pepper15g.

Accessories: rapeseed oil 1 kg, cooked sesame10g, 50g of ginger, 30g of onion, 3 shallots and a few drops of aged vinegar.

Spices: 3 grams of star anise, 4 grams of cinnamon, and two pieces of fragrant leaves.

Start making:

1. Wash all kinds of dried peppers with clear water to remove dust, heat the wok without oil, drain the peppers, and put them in the wok and stir-fry with low fire for 5 to 6 minutes;

2. Stir-fry the dried peppers with dry water, take them out and spread them out, and break them with a stone mortar or a cooking machine. Be careful not to make them all very detailed. If the Chili noodles are too fine, they will be directly burnt by hot oil. It is best to be half thick and half slightly thin.

3. Picking, cleaning and cutting ginger, scallion and chive, pouring 1kg rapeseed oil into a pot, heating until the oil temperature is 80% hot, turning off the fire, and cutting seasonings and auxiliary materials such as scallion, ginger, star anise and cinnamon when the oil temperature is reduced to about 50% hot;

Boil the onion and ginger with a small fire, and it will become golden and dry. Remove all the onions, ginger, star anise, cinnamon and fragrant leaves and discard them. This oil in the pot is the "base oil" with the bottom fragrance removed.

5. Take a heat-resistant big bowl, pour the thicker half of our chopped Chili noodles into it and mix with cooked sesame seeds. Then, after heating the "base oil" made in the last step to 60% heat, pour half a spoonful;

6. After half the oil overflows, pour the fine Chili noodles into the bowl and mix well. Finally, pour the remaining half of the hot oil into the bowl and drop a few drops of mature vinegar while it is hot to stimulate the fragrance. After stirring evenly, we can get the Chili oil we want.

Key points in production of chili oil 1. Strictly speaking, Chili oil is not "fried". The purpose of hot oil is only to stimulate the aroma of dried peppers and melt their ruddy color. It is wrong to fry chilies in hot oil for a long time. When it smells good, it means that the fragrance we need has lost a lot.

2, it is best to mix a variety of peppers, which enhances the layering of Chili oil, and the specific proportion can be freely matched. Whether it is spicy or spicy, you can combine it according to your favorite way.

3. Add a little other spices to enrich the overall aroma, but the spices don't need to be too complicated, let alone too much, otherwise they may be bitter and "medicinal" in the end, or the flavor of the spices will overwhelm the aroma of pepper.

4. Rapeseed oil is the recommended edible oil for making Chili oil. The color of the finished product is deeper and ruddier, and the aroma is fuller and more layered. However, some rapeseed oil must be burned above the smoke point to be cooled, otherwise it will have a "raw oil smell".

If you are really afraid of not mastering the oil temperature when cooking for the first time, you can mix some cold oil in the chopped Chili noodles first, so it will not be so easy to burn off the taste.

6. Adding a little vinegar while it is hot can stimulate a better aroma, or adding a little sugar while it is hot can make the Chili oil spicy but not dry, and the overall thick texture will be better.

So the production of Chili oil is so much this time. If it helps, please help me forward my collection.

Chili oil is widely loved by everyone, and the production method is quite particular. Friends who love to eat Chili peppers are indispensable at home. No matter cooking or eating noodles, as long as there is, the color, smell and taste are all leveraged. The chili oil just out of the pot is very fragrant and will touch your taste buds immediately. The unique aroma can only be forced out at a certain oil temperature, and the chilled Chili oil smells stinky and tastes delicious.

First, we add a proper amount of cooking oil to the pot and heat it. When the oil temperature is 60% hot, we add spices such as star anise and cinnamon to stir fry, and then remove the residue from it with a colander and throw it away, so that the cooking oil contains the fragrance of various spices, and the prepared Chili oil will be more fragrant. Then we prepare a bowl, put Chili noodles and Chili powder in it, stir it evenly with chopsticks, and add a proper amount of white sesame seeds to stir it evenly again.

Then we pour the freshly fried cooking oil into the Chili noodles in batches. Every time we pour it, we stir the Chili noodles with chopsticks for about three times, so that the flavor inside the Chili can be completely removed, and white sesame is a kind of food that can enhance the flavor. Putting it in Chili noodles will make your own Chili oil more fragrant.

I think it's a matter of volatile aroma components.

It is common sense for people to smell the fragrance with their noses, but in science, people can also smell the fragrance when chewing food.

This is because the smell that the human body smells with the nose is the front end fragrance, which is very volatile. The smell of chewing food is the back end aroma, which is not volatile.

When the pepper was just fried, because of the high temperature, the volatile substances in the pepper were quickly emitted, so it smelled a tangy fragrance.

After cooling, the volatile substances in pepper have almost volatilized, and the remaining substances are not volatilized, so the smell is not so strong.

The fragrance of fresh peppers is difficult to preserve. After cooling, this volatile aroma component needs to be carefully considered and pondered. Because it is not volatile, it can be controlled. This is also the formation of different perfume formulas and different technological practices.

Let's talk about perfume again, so it's easy to understand.

Perfume has a head fragrance, a middle fragrance and a tail fragrance. Head fragrance refers to the fragrance when perfume is just sprayed out. Generally, the medium fragrance is lighter than the head fragrance after 3 hours of volatilization, but the fragrance at this time is somewhat different from what you just smelled, which is also the best time to smell it. The tail fragrance is the last residue in the body. The obvious fragrance in the head fragrance is already very weak, mainly a faint medium fragrance.

The same is true in food. The volatiles are the first fragrance, the middle fragrance and the extreme fragrance.

Unarmed, this is very important theoretical knowledge, I hope it will help my friends.

Because the oil temperature is relatively high, hot oil stimulates the aroma of pepper, but when the oil temperature is cold, it can't stimulate pepper, and the aroma of pepper slowly disappears.

Chili oil will only give off fragrance at high temperature.

Personally, I think the smell of freshly fried pepper is related to the high temperature of oil, but the problem is also coming. When you reheat the cooled pepper to the temperature where the oil boils, does it still smell as good as before? I'm afraid not, so I think it should be related to the possibility of opening some cell walls or molecular structures when frying (non-professionals, please forgive me for not expressing), and the aroma is released irreversibly. Seeing the landlord's question, I also want to ask a question about steamed bread. Why is there no pressure to eat a few steamed stuffed buns, and if you are cold, you will be full?

This is because things containing aromatic ammonia in peppers will volatilize at high temperatures and smell when they encounter hot oil. There is also a kind of fragrance, that is, the state of pepper stir-frying, plus its own fragrance, there is a kind of burnt fragrance, which is also very good to smell.

If it's any other fragrance, it's all kinds of spices, which give off fragrance when encountering high-temperature oil, and sesame seeds, which are also delicious.

When the temperature drops, its own fragrance cannot be stimulated, and there is no such fragrance at first.

There are many reasons. You need to know your production process to judge your reasons.