炒菜热油要热多久
做辣椒油时,切记不要直接泼热油,多加上这一步,真的太香了。辣椒油是一种调料,一般用辣椒和油炸制而成,做好后,拌在凉菜上,或者是拌饭食用,都是增香的好帮手,但是在制作辣椒油的时候也是有很多讲究的,要不然炸出的辣椒油味道就没那么醇厚。为什么你炸的辣椒油又苦又糊还不香呢?炸辣椒油时,很多人都是直接往上面泼热油,其实是不对的,今天就把正确的做法分享给大家。
![](https://p0.ssl.img.360kuai.com/t018b8c52da748f2d9c.jpg?size=640x373)
准备食材:
花椒、小茴香、草果、八角、桂皮、香叶、大葱、姜片、香菜、洋葱、大蒜、辣椒面、白芝麻、盐、白糖、白酒、花生米、食用油
具体做法:
![](https://p0.ssl.img.360kuai.com/t0133a2d9a51afca8be.jpg?size=640x372)
1.先来做一个料油,盘中放3g花椒,再放5g小茴香,放3g八角和3g草果,6g桂皮,3g香叶。
![](https://p0.ssl.img.360kuai.com/t01a5951f9b38555c0b.jpg?size=640x364)
2.再准备一个盘子,放入40g大葱,15g姜片,30g香菜,25g洋葱,再放几个大蒜。
![](https://p0.ssl.img.360kuai.com/t01d05bca9b192eb186.jpg?size=640x369)
3.起锅烧油,放半碗花生米,开小火慢炒,炒熟之后盛出备用。
![](https://p0.ssl.img.360kuai.com/t0196935a4b66e6c1bb.jpg?size=640x387)
4.再准备一个碗,放入1勺粗辣椒面,1勺细辣椒面,1勺白芝麻,适量的食盐,半勺白糖,加入少许的白酒,加入白酒后做出来的辣椒油会更香,加入60g食用油,然后用勺子充分的搅拌均匀,这样就不容易炸糊。
![](https://p0.ssl.img.360kuai.com/t015876b56fefdc27ef.jpg?size=640x384)
5.把花生米晾凉之后倒入到捣蒜器里面,把花生米捣碎,捣碎之后倒到碗里,然后充分的搅拌均匀。
![](https://p0.ssl.img.360kuai.com/t016bd3c459efb2414e.jpg?size=640x367)
6.锅里加500毫升的食用油,油热把切好的食材倒进去,炸出葱香味,然后下入香菜,香菜炸至断生后,再加入刚配好的香料,全程小火慢炸,炸的时候人不要离开,一边炸一边用筷子轻轻地搅动,把香料炸至金黄就可以了,捞出料渣。
![](https://p0.ssl.img.360kuai.com/t015d85cc8037f42d5b.jpg?size=640x381)
7.料油就做好了,可以用它炒菜,拌凉菜都非常好吃,把油温继续升高,升高至微微冒烟。
![](https://p0.ssl.img.360kuai.com/t01f3e4af87dc97be2b.jpg?size=640x374)
8.把热油分三次浇到辣椒里面,每次浇完之后用勺子搅拌均匀,第二次泼热油后,搅拌至不冒泡了,然后再次泼油,只有这样才能炸出辣椒的香味。
![](https://p0.ssl.img.360kuai.com/t01a52fb397cf11ba80.jpg?size=640x384)
9.这样做出来的辣椒油不会苦也不会糊,用这样的辣椒油,不管是做蘸料还是拌凉菜,都是非常好吃,喜欢就赶紧在家试试吧。
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