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How to refine the red oil?

1. Ingredients of red oil: chilli powder, ginger, prickly ash, camellia oil, grass fruit, star anise, cinnamon, scallions, fragrant leaves. Wash the ginger and break it, tie the onions into a knot, pepper, Sannai, star anise, cinnamon and incense leaves.

2, process: refining vegetable oil → to red oil → cooling to 50 ℃ → five spice particles → adding water → distillation → oil water separation → essential oil → into red oil → finished product method: ① crushed the five spice raw materials into smaller particles, but should not be too fine into the final.

3. Put the chilli pieces into the cooling oil, stir, soak for about 1 hour, heat the pepper over low heat until the pepper is light brown, cease fire; remove the pepper cubes. After the oil temperature returns to room temperature, soak for 24 hours, remove and filter the red oil. Features: bright red oil color, clear and transparent, rich spicy flavor.

Secret method of making red oil, how to do it, how to do it, diagram detailed steps-recipe

1. Materials needed: 50 grams of dried chili peppers, 200 grams of salad oil, 30 grams of sesame seeds, 1 grass fruit, 1 star anise, and half a tablespoon of salt. Pour the oil into a heat-resistant container and add star anise, grass fruit and half a tablespoon of salt to prevent the hot oil from splashing when heated. Put the heat in the microwave oven for 2 minutes.

2. Choose dry red wine chili peppers with a water content of less than 12%, which should be spicy, no impurities and no mildew; put fresh vegetable oil into a pot, boil the oil over high fire and volatilize its odor. Cease fire when the oil temperature naturally cools to 40% to 50% of the oil temperature.

3, the practice of spicy cold vegetable oil (secret red oil) step 1, first cut the scallion vertically (so that it is easy to taste when fried), cut garlic cloves and change the knife, cut ginger into slices.

How to make the red oil for baking gluten

Pepper 4 jin, grass fruit, nutmeg, star anise, dried ginger, cinnamon, cumin, pepper, pepper 15 grams each, beat into powder and mix well. Salt 300 grams, monosodium glutamate 50 grams, chicken powder 50 grams, Donggu a taste of fresh soy sauce 30 grams, with 300 grams of warm water salt, chicken essence, monosodium glutamate, soy sauce into the pepper ingredients to mix well.

Ingredients: 500 grams of pickled pepper, 150 grams of sesame butter, 200 grams of peanut butter, 40 grams of chilli oil, 100 grams of garlic kernel, 30 grams of pepper powder, 80 grams of monosodium glutamate, 1 packet of special fresh 1, 100 grams of chicken essence, 20 grams of sugar, 40 grams of refined salt. First chop the pickled peppers, peel the garlic cloves and mash them.

In a pot, add cooking oil and heat slowly over medium heat. In the process of heating, star anise, incense leaves and cinnamon can be added to increase the flavor. When the oil temperature reaches about 120 degrees, add chopped ginger, garlic and chives and fry the fragrance slowly over low heat.

The simplest way to boil Sichuan red oil

Gram Chaotian pepper, 100g Erjing strips, 50g spicy water for 6 hours, wash and cut. Chaotian pepper, two bauhinia, Thai spicy beat into a thicker powder, respectively, put in full bloom, wet with water. Heat the oil in the pan, heat the rapeseed oil over medium heat and remove from heat to reduce the oil temperature to 30% heat.

Stir-fry the spices and five-spice powder in the pan, add two tablespoons of liquor and the right amount of mash, stir-fry slowly over low heat, stir-fry the flavor and spicy taste. Stir-fried material. Filter out all the ingredients. In this way, the red oil is ready.

Prepare 500 grams of two bauhinia strips of chili powder, add 250 grams of Chaotian pepper, add about 100 grams of white sesame seeds, stir well, those with peanuts can add a little chopped peanuts to make the red oil more fragrant; put a little fresh pepper, do not have to put.

Cooking method of red oil: thick and fine chili powder in a heat-resistant container. Some sesame seeds. Usually stir-fry a little more oil, fry big ingredients, to fry incense. Pour the heated oil into the container three times. It is important to stir with chopsticks every time. After pouring, we will add a little salt and monosodium glutamate.

Process: dry pepper washing without damp mildew flavor → baking flake → vegetable oil heating refining → cooling → impregnating → heating → cooling → filtering → products. Methods: red dried pepper with water content less than 12% was selected for ①. Require strong spicy taste, no impurities, mildew.

The practice and Formula of Red Oil how to make Red Oil

Pier oil: after skimming off most of the oil, gently press the pier with a metal flat ladle for a few minutes to make the oil droplets float and accumulate in the material, and then leave all the oil with a metal spoon. The oil yield of prickly ash seeds is about 25%, which is the best seasoning oil produced by farmers.

After the rapeseed oil is refined, add some ginger and spring onions to increase the flavor and remove the differences. Refining red oil should be done twice or, the first time, a small amount of high-temperature oil is used to stimulate the incense, and the second time, the remaining low-temperature oil is poured in to improve color.

Burn the rapeseed oil until it starts to smoke, turn off the heat, let it cool for about 2-3 minutes, then put in the green onion and ginger slices. When you see that there are no bubbles around raw ginger slices and green onions, add other seasonings except sesame seeds, no need to add spicy pepper noodles.