Aijiao 125 Professional Wealth-Building Project Flagship Store Seasoning

Step 1

Pour the salad oil and sesame oil into a stainless steel bucket and bring the temperature up to about 90% hot. Add the scallions, ginger slices, garlic cloves, onion shreds, cilantro, herbs, and gromwell root. Fry until fragrant, switch off the flame, and lift out all the solid residue.

Step 2

When the oil has cooled to about 40-50% hot, add the chili powder and stir well. Drizzle in the aged vinegar in a slow circle to activate the oil, then let it sit for 24 hours.

Key points:

• Choose chili powder with a vivid red color and authentic flavor.
• Fry the ginger slices, scallions, cilantro, herbs, garlic, and onion shreds until slightly golden but never burnt, otherwise the taste will be ruined.
• Add the chili powder gradually and stir continuously, while taking care to keep the oil from boiling over.
• Drizzle the vinegar in an even, slow circular stream.

Chengdu Chili Oil Ingredients: Erjintiao chili powder 3500 g, facing heaven chili powder 1500 g, vegetable oil 25 kg, ginger slices 750 g, scallions 1 kg, black cardamom 50 g, cinnamon 30 g, star anise 40 g, sesame oil 250 g.

Method:

1. Mix the erjintiao chili powder and the facing heaven chili powder together in a stainless steel bucket.
2. Cook the vegetable oil in a wok until fully heated. Add the ginger slices, scallions, black cardamom, cinnamon, and star anise, fry until fragrant, then lift them out. Let the oil cool, then pour it into the bucket of chili powder and stir well.

Key points:

Step 3

The chilies should be a blend of erjintiao and facing heaven varieties.

Step 4

The aromatics, scallions, and ginger only play a supporting role in adding fragrance; do not use too much.

Step 5

When pouring the oil into the chili powder, stir continuously. Otherwise the chili powder at the bottom will not release its full fragrance and heat.

Step 6

Oil temperature must be well controlled: too hot and the chili powder will burn, too cool and the fragrance and heat will not be drawn out.

Chongqing Chili Oil Ingredients: Dried chili powder 1500 g, white sesame seeds 100 g, star anise 4 pieces, black cardamom 2 pieces, vegetable oil 4500 g, sesame oil 500 g.

Method: Place the chili powder in a bowl and set aside. Heat the vegetable oil in a wok until fully cooked through, then add the sesame oil, star anise, and black cardamom, fry until fragrant, and lift them out. When the oil temperature has cooled to about 50% hot, add the white sesame seeds, then pour the oil over the chili powder in the bowl. Done.

Key points:

Step 7

There are two styles of Chongqing chili oil: this version uses fully cooked vegetable oil, while the other uses vegetable oil cooked only to about 60% hot.

Step 8

You can also omit the sesame oil depending on the situation.

Step 9

Master the oil temperature; if it is too hot the chili powder will burn, if it is too cool the fragrance will not come through.

Step 10

Choose bullet-head chili (danjiantou) for the chili powder.

Chongqing Suburbs Chili Oil Ingredients: Chili powder 1500 g, cleaned scallions 1 kg, cilantro roots 250 g, gromwell root 100 g, cinnamon 50 g, star anise 40 g, smashed black cardamom 30 g, ginger slices 750 g, smashed garlic cloves 750 g, Dahongpa Sichuan peppercorns 1 kg, vegetable oil 10 kg.

Method:

Step 11

Heat the wok and add the vegetable oil. When it comes to a boil, add the scallion roots, ginger slices, garlic cloves, cinnamon, star anise, black cardamom, gromwell root, and cilantro. Fry until fragrant and colored, then lift out all the solid residue.

Step 12

Place the chili powder in a stainless steel bucket and set aside.

Step 13

Put the Dahongpa Sichuan peppercorns into the wok with the vegetable oil and fry until fragrant and numbing. Lift out the peppercorns, pour the oil into the bucket of chili powder, stir well, and let it sit overnight.

Key points:

• When frying the spices, bring the oil to a boil, switch off the flame, then add the spices, to prevent hot oil from splashing and causing burns.
• When frying the Dahongpa Sichuan peppercorns the oil temperature should not be too high. It is best to use a gentle flame for a longer time so that the full numbing flavor comes out. Too high a temperature will burn them and turn the oil bitter.
• When pouring the oil over the chili powder, drizzle and stir at the same time. Once all the oil is in, add a small splash of cold water to activate. Chili oil made this way will have superior color and flavor.

Northeast Region Chili Oil Ingredients: Garlic 50 g, scallions 75 g, star anise 20 g, chili powder 500 g, soybean oil 1500 g.

Method:

Step 14

Heat the soybean oil in a wok until it comes to a boil. Add the scallions, garlic, and star anise, fry until fragrant, then lift out all the solid residue.

Place the chili powder in a bowl and pour over the oil infused with the star anise and aromatics. Done.

Key points:

• The soybean oil must be cooked through, otherwise it will taste of raw soy and feel harsh on the palate.
• Stir continuously while pouring the oil, to prevent burning.

Step 15

Keep the oil temperature well controlled; it should be neither too hot nor too cool.