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Regarding the diversity of red oil production, the first thing to say is that the production method and formula ratio of red oil will vary greatly according to different regions and different eating habits.
Red oil is actually Chili oil. There are many names for Chili oil, and different regions have different names for Chili oil, namely; Red oil, Chili, Chili oil.
The ratio of red oil to Chili noodles
Although the names are different on the surface, there are actually many differences. The main difference is that the ratio of oil to Chili noodles is generally 5: 1, which means that one kilogram of Chili noodles needs 5 kilograms of oil to fry Chili noodles.
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The ratio of oil to Chili noodles in Chili powder
However, the yield ratio of pepper will be different in many areas. The ratio of oil to Chili noodles in most peppers is 3: 1, which means that 3 kg of fried Chili noodles is 1 kg.
Proportion of common Chili oil to Chili noodles
There is basically no fixed ratio of Chili oil made at home, but the ratio of red oil, oil and Chili noodles made at home basically does not exceed the range of 5: 1, which is generally less than this ratio, that is, the red oil made at home is mostly Chili noodles with little oil.
Summary one
Through the above explanation of red oil, we can see that when making red oil, the ratio of oil to Chili noodles should be controlled within 5: 1. Many people will ask, can't oil be distributed in many ways? After all, oil is more expensive than pepper. The reason for this ratio is that within this ratio, red oil is actually the best, and the color, taste and fragrance made of red oil are the best.
The key to determine the color and flavor of red oil lies in the production of red oil, pepper or Chili oil. If you want to make Chili oil with bright red color and full fragrance, you must meet three factors, and it is these three important factors that will make red oil fragrant and bright.
The first point: the choice of oil temperature: generally, few people will fry Chili noodles with different oil temperatures, so the Chili oil produced is not as delicious as some restaurants, while the commercial version of red oil production needs to fry Chili noodles with different oil temperatures, that is, high oil temperature, medium oil temperature and low oil temperature. The aroma and color of pepper noodles fried with these three different oil temperatures will have different effects.
High oil temperature: when the oil temperature is about 220 degrees, pour the oil into the Chili noodles. Pepper noodles fried at high oil temperature have a burnt taste, but remember, don't pour too much oil at this oil temperature, otherwise the production of red oil will be very bitter. The correct way is to pour a small amount of oil with high oil temperature first, and then fry it with medium oil temperature when the oil temperature is reduced.
Medium oil temperature: that is, when the oil temperature is about 170 degrees, the red oil produced by medium oil temperature has the highest fragrance, because at this oil temperature, the pepper noodles will not be burnt, and the fragrance of pepper noodles can be fully exerted to the best.
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Low oil temperature: that is, when the oil temperature is around 120 degrees, there are two main purposes of pouring oil into Chili noodles and frying Chili noodles at low oil temperature. One is to refine the color of red oil, and the other is to improve the spicy degree of red oil. If it is in some areas that like to eat spicy food, it is very important to make red oil at low oil temperature.
Summary 2
When frying Chili oil, it is best to choose high, medium and low oil temperatures, so that the aroma of red oil will have a layered feeling. At the same time, the amount of oil poured from Chili noodles at different oil temperatures needs to be increased or decreased according to local eating habits and tastes. For example, if you like to eat chili oil with mushy taste, you can pour more oil with high oil temperature into chili noodles when the oil temperature is high.
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The second point: the variety of pepper is very important. It is also said that the oil temperature is very important to the production of red oil, but no matter what oil temperature is used to make red oil, one premise must be met, that is, to choose the right pepper variety, because no matter what oil temperature is refined, the taste and color of each pepper will be maximized under the premise of choosing the right pepper variety. In a word, it means that a clever woman cannot cook without rice. If you choose the wrong pepper variety, even if your pepper variety is very important to the production of red oil. Most of the pepper varieties used in the production of commercial red oil are made of more than three different peppers, which are mixed into Chili noodles according to a certain proportion, so as to make the best red oil. Let's talk about the selection of red pepper varieties first.
Hot but not spicy pepper varieties:
Generally, peppers with high aroma are basically not very spicy. Here are several kinds of peppers with high aroma.
Erjingtiao, Lantern Pepper, Board Pepper, Qin Pepper, Cenozoic Pepper, Crispy Pepper, etc.
Pepper variety:
Generally, the basic fragrance of peppers with higher spicy degree is insufficient, so when making red oil, you should choose it appropriately.
Seven-star pepper, Indian pepper, millet pepper, bullet, Shan Ying pepper and so on.
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Hot pepper varieties with high red pigment:
The content of red pigment in pepper determines the redness of refined red oil, so if you want to make bright red red oil, you need to choose some peppers with high red pigment content.
Xinjiang Tin Glue, Shizhuhong, Cenozoic, Erjingtiao, Qixing Glue, etc.
From the introduction of pepper varieties above, it can be seen that the pepper with high red pigment content is not directly related to the spicy degree, but to the quality of a certain pepper. Some varieties of pepper have high spicy degree and high red pigment content, and some peppers also have high aroma and high red pigment content, but the spicy degree is not high, so different pepper varieties should be matched according to local eating habits when making red oil. Only in this way can we make rich red oil.
Special instructions:
In addition to the choice of pepper varieties, Chili noodles are generally used to make red oil, but some Chili noodles can also be made into Chili powder, in fact, in order to better color red oil. Chili noodles and Chili powder can be used together.
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The third point: the flavor formation of red oil, the raw material for refining red oil, is actually a comprehensive reflection of various factors. In addition to the above two points, there is the third factor, which is the choice of ingredients needed to extract red oil, including the choice of oil, adding vegetables to enhance the flavor of oil and adding spices.
Oil selection: In order to make good red oil, my personal suggestion is that it is best to use first-class refined rapeseed oil, because rapeseed oil has high fragrance and strong adhesion, followed by soybean oil, and finally other oils can be selected.
Special note: Rapeseed oil must be cooked before use.
Choice of vegetables:
The choice of vegetables is wide, and there is no specific requirement for the addition of vegetables. You can choose to add according to your personal situation.
Green onion, coriander, onion, ginger, garlic, celery and other vegetables are refined into oil.
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Selection of spices:
Spices can not only increase the fragrance of oil, but also remove the odor in oil during refining.
Star anise, fragrant leaves, fennel, cinnamon, tsaoko, vanilla and cardamom.
In addition, when refining, adding some Lithospermum can increase the color of red oil, and Lithospermum plays a role in color.
The above ingredients are needed to be added in oil refining. Let's talk about the ingredients that need to be mixed with Chili noodles first.
Peanuts and sesame seeds need to be mixed with Chili noodles.
Summary 3
The above components needed for refining red oil can improve the color and fragrance of red oil, so it is necessary to add them properly when making red oil.
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Preparation method of red oil raw material;
Rapeseed oil 10 kg "cooked in advance", Vitex negundo 1 kg, half a catty of new generation and half a catty of lantern pepper "three kinds of peppers are mixed and beaten into Chili noodles for later use"
Onion, ginger, garlic, coriander, sesame, peanut.
Spice part; Fragrant leaves 10g, star anise 20g, four Amomum tsaoko, Amomum villosum 15g, cinnamon 10g, vanilla 5g, fennel 10g.
1, Chili noodles mixed with sesame and peanuts, put in a bucket for later use.
2. Put all vegetables and spices in the oil pan, fry until golden brown, and take out.
3. Turn off the fire when the oil temperature rises to about 220 degrees, and pour some oil on the Chili noodles.
4. When the oil temperature drops to about 170 degrees, take some oil and pour it into the Chili noodles, and stir it evenly.
5. When the oil temperature drops to about 120 degrees, pour all the remaining oil into the Chili noodles.
6. Finally, pour in a little balsamic vinegar.
Special tips; If you want red oil to be more fragrant, you can add a little sesame oil. The freshly made red oil needs to be sealed and stored for one night, and it tastes best.
To sum up, the taste and color of red oil are determined by a comprehensive factor, so if you want to make good red oil, you need to meet the three factors mentioned in this paper. Using these three factors flexibly, we can make different flavors of red oil, and at the same time, we can make specific flavors of red oil according to the actual use of red oil, such as red oil in some cold dishes, the addition of red oil in noodles and so on. There is no fixed pattern in food production, and taste is also a comprehensive factor.
There are many ways to cook red oil. If you want to cook spicy, red and fragrant red oil, you must first choose the right pepper. Our Sichuan chefs usually use two golden peppers and morning pepper together. Erjinhao pepper is bright in color and moderately spicy, but because of its many seeds, it has a strong pepper flavor. Pepper is mainly spicy. The combination of the two can ensure that the color is red enough, the spicy taste is enough, and the fragrance is still rich. As for the ratio of the two, it will generally be controlled at 1 1.
The method of frying peppers should be accurate. Generally, the peppers are put into the pot and stir-fried slowly with low fire until the peppers start to burn a little. However, when we operate, we will add a little rapeseed oil and fry it with dried peppers, which will also increase the flavor of peppers. After the peppers are fried, put them in a meat grinder and put them in a container.
Raw materials: 300g of clean Chili powder, 200g of Pixian bean paste, 0/50g of fish-flavored pickled sea pepper/kloc-,2kg of refined peanut oil, 0/00g of onion/kloc-,0/00g of ginger/kloc-,0/50g of onion/kloc-and tomato sauce/kloc-. Fennel 15g, cinnamon 8g, fragrant leaves 8g, licorice 10g, five tsaoko, nutmeg 10g, kaempferia kaempferia 8g, carrot 100g and coriander root 40g.
1. Pixian bean paste and pickled sea pepper are chopped into small pieces, put into a basin, then add Chili powder and washed Lithospermum, add 200g of water and mix well; Smash green onions and ginger with a knife, which is easy to taste when fried; Onions are cut into 4 cm square pieces; Cut carrots into large pieces; Soak Vetiveria zizanioides, fennel, cardamom, cinnamon, geranium, licorice, Amomum tsaoko, nutmeg and kaempferia kaempferia in clear water for 20 minutes, then wash and remove the water for later use.
2. After the wok catches fire, inject 300g refined peanut oil. When the wok is heated to 30%, add onion, ginger, fennel, vetiver, cinnamon, cardamom, geranium, licorice, tsaoko, nutmeg and kaempferia in turn. Slowly raise the oil temperature (up to 50% heat) with low fire, and simmer for about 20 minutes until all the ingredients are fried to golden brown and the fragrance is completely dissolved.
3. When the oil catches fire again, stir-fry the tomato sauce for 1-2 minutes until the oil turns red, then pour in the remaining refined peanut oil, add the evenly stirred Chili powder, bean paste, pickled pepper, Lithospermum, onion, carrot and coriander root in turn, keep stirring in the same direction, simmer for about 25 minutes, and take out the materials when the oil in the pot turns red and fragrant.
note:
Peanut oil is the best edible oil. Pixian bean paste and pickled pepper should be cut into appropriate thickness.
Red oil has developed all the way up to now, from Chili powder and vegetable oil (rapeseed oil, soybean oil and salad oil) to all kinds of compound red oil all over the world. It can be said that red oil, a pure raw material, has been fully upgraded to the "4.0 era" and is no longer pure red oil. A special kind of red oil can make a noodle restaurant, a restaurant and even a generation of chefs.
Today, I will make some small key points on the issue of red oil, red incense and red light, for your exchange.
Key points: 1, pepper, 2, oil, 3, spice, 4, time, 5, temperature, 6, ratio.
1. Zanthoxylum bungeanum: Zanthoxylum bungeanum powder from Erjingtiao can be used, with moderate spiciness, bright red color and strong fragrance. If you want to use Chili to add spice.
2, grease: yellow rapeseed oil, both raw and cooked, commonly used in Sichuan red oil.
Yellow rapeseed oil
Black rapeseed oil
3. Spices: There are different kinds in different places, including Arnebia euchroma, Cinnamomum cassia, geranium and ............, and there is no uniform formula. (Basic spices: white sesame, star anise and ginger)
4, time: a, raw vegetable oil refining time: 80% hot, a lot of white smoke turned to medium fire, burned to no white smoke. Turn off the fire and let it cool for use.
B. Placement time: The extraction of red oil should not be completed immediately, and it needs to be placed for more than two days, so that capsaicin (the key to color) and the fragrance of pepper can be fully dissolved in the oil.
5. Temperature: The temperature of the heated vegetable oil should be reduced to about 150 degrees Celsius, and then the chili powder should be poured in twice. Stir well.
6. Proportion: The ratio of Chili powder to oil is 1: 4 to 1: 8. If there is too much oil, the fragrance and color of red oil are not enough. Too little oil can not fully extract Chili powder, which affects the overall effect.
Seasoning red oil practice:
First, spicy red oil
Spicy red oil is made of dried peppers, which are baked and crisp into nail-like or slightly smaller shapes and heated in vegetable oil. It can be eaten directly as seasoning, and can also be used as raw material to process various seasonings, which is suitable for cooking various dishes and mixing cold dishes.
1, raw material: 10 kg vegetable oil, 30 kg.
2. Process: washing dried peppers, baking without damp and musty smell, heating flaky vegetable oil, refining, cooling, soaking, heating, cooling and filtering.
3. Methods:
① Dry red pepper with water content lower than 65438 02% was selected. Strong spicy taste, no impurities and mildew required.
(2) Put fresh vegetable oil into a pot, boil the oil with a big fire to volatilize its odor, and cease fire when the oil temperature naturally cools to 40% to 50%.
(3) Put the roasted pepper fragments into cooling oil, stir and soak for about 1 hour, heat with low fire until the pepper is light brown, and cease fire.
(4) Take out the pepper fragments, soak them for 24 hours when the oil temperature returns to room temperature, take them out, and filter out the red oil.
4. Features: bright red oil, clear and transparent, with strong spicy taste.
Tip: After the oil temperature returns to room temperature, you can let the added pepper stand for a while and then clarify. Sesame oil is prohibited in the selected vegetable oil.
Second, spicy red oil
Spicy red oil is made from dried Chili and Zanthoxylum bungeanum by crushing them into coarse blocks and soaking them in vegetable oil by heating. It can be eaten directly as seasoning, and can also be used as raw material to process various foods, which is suitable for making spicy dishes and seasoned cold dishes.
1, raw materials: dried Chili powder 10 kg of Chinese prickly ash 3 kg of vegetable oil 30 kg.
2. Process: Clean the dried peppers, soak them in warm water without damp and musty smell until soft and coarse vegetable oil is heated, refined, cooled, soaked, heated, cooled and filtered.
3. Methods:
(1) Select coarse dried red pepper powder with no impurities and mildewed water content lower than 65438 02%, soak the pepper in warm water until it becomes soft, and discharge coarse particles.
(2) Put the vegetable oil into the pot, refine until the odor volatilizes, and cease fire when the oil temperature naturally cools to 40% to 50%.
(3) Stir the crude Zanthoxylum powder in cold oil, soak it for about 65,438+0 hours, add pepper particles, heat it until it tastes slightly fragrant and hemp, and stop soaking for 6-8 hours.
④ Filter the spicy oil, take 3 4 layers of clean gauze, take out the residue, wrap it tightly, and then soak it in the return oil.
Tip: Zanthoxylum bungeanum should be soaked in Chili powder 1 hour before adding, so as not to reduce the aroma and hemp components of Zanthoxylum bungeanum due to too high oil temperature.
Third, fresh pepper red oil
Fresh pepper red oil is made of fresh millet pepper and fresh Vitex negundo L. pepper, washed and processed into velvet, put into vegetable oil, heated, fried and dehydrated, and then soaked in hot oil. It can be eaten directly as seasoning, and can also be used as raw material to process various foods, which is suitable for supplementing fresh and spicy or salty dishes.
1, raw materials: fresh millet pepper 1 kg fresh Vitex negundo 1 kg vegetable oil 1 kg ginger granules1kg.
2. Process: Fresh millet spicy and fresh Vitex negundo pepper are washed and made into velvet antler. The vegetable oil is heated, refined, cooled, fried, dehydrated with low fire, and heated, soaked, cooled and filtered with standby hot oil to obtain the finished product.
3. Methods:
(1) Wash the fresh millet pepper and fresh Vitex negundo pepper and put them into a clean grinder for grinding.
(2) After the vegetable oil is refined and cooled to 40% to 50% oil temperature, add 50% vegetable oil into the pot, stir-fry with low fire, add 50% warm oil after the pepper is dehydrated and crisp, heat and stir until it is completely mixed, and then soak for 65438+/-0.2 hours.
4, features: bright red oil, fresh and spicy.
It is suggested that the fried fresh chopped pepper should be completely dehydrated and crisp, and the oil temperature of adding 50% for the second time should be slightly higher, and the soaking effect with oil temperature is better.
Four, spiced red oil
Spiced red oil is made from dried Chili powder and spiced raw material particles by adding water, distillation, oil-water separation and heating and soaking in vegetable oil. Can be directly eaten as seasoning, and is suitable for cooking various dishes or cold dishes.
1, raw materials: Chaotian Chili powder 10 kg star anise 0.5 kg kaempferia 0.3 kg fennel 0.2 kg pepper 0.5 kg fragrant leaves 1 kg.
2. Process: Refine vegetable oil into red oil, cool to 50% temperature, add water to perfume particles, distill oil and water, separate five kinds of essential oils, and add red oil to get the finished product.
3. Methods:
① Crush the spiced raw materials into smaller particles, but not too fine.
(2) The spiced grains should be heated and distilled with 4 times of water, and the water should not be too much, so as not to affect the exudation of spiced grains essential oil; It should not be too small, which will affect the oil yield and cause local overheating, carbonization and odor of raw materials.
(3) Blending the distilled spiced essential oil and red oil according to the ratio of 1∶50 to obtain spiced red oil.
4. Features: Spiced red oil is brownish red with rich aroma.
It is suggested that the distillation time of spiced raw materials should not be too long, otherwise the components of low-boiling spices will lose too much. For example, in the specific operation, under the condition that the cost is not suitable to be controlled or there is no steaming equipment, five kinds of essential oils can be purchased from supermarkets in various places and mixed according to the ratio of 1: 50.
Five, pickled pepper red oil
Pickled peppers in red oil are made of red whole-brewed Vitex negundo or Chaotian spicy, and put into vegetable oil, stir-fried and heated in medium fire to soak out excellent fragrance. It can be used for flavor enhancement and color matching of pickled pepper dishes.
1, raw material: pickled pepper 10 kg vegetable oil 50 kg.
2. Process: cooling refined vegetable oil, adding chopped pickled peppers, heating, frying and impregnating the finished product.
3. Methods:
(1) put the vegetable oil into the pot for refining to remove the odor, and cease fire to cool the oil temperature to 40% to 50%.
(2) The pickled peppers are dehydrated and put into a mill for later use.
(3) Add chopped pickled peppers into vegetable oil, stir-fry over medium heat, dry and dehydrate until the oil turns dark red, and cease fire.
(4) removing and filtering the residue, and standing for 4-6 days.
4, characteristics: deep red color, with the smell of pickled peppers.
Tip: Pickled pepper residue must be completely removed, the oil quality should be dark red and slightly bright, and there is no water-soluble juice.
Six, watercress red oil
Douban red oil is a kind of high-quality salty and spicy bean paste, which has red ester flavor and strong sauce flavor. It is made by chopping or grinding raw materials by hand, adding vegetable oil and heating and soaking. Suitable for cooking home-cooked dishes or mixed seasoning special cold dishes.
1, raw materials: vegetable oil 10 kg, 50 kg of salty and spicy bean paste.
2. Process: cooling and refining vegetable oil, adding bean paste, heating, frying and impregnating the finished product.
3. Methods:
(1) Refine the vegetable oil in a pot, remove the peculiar smell, cease fire, and cool to the oil temperature of 40% to 50%.
(2) bean paste in the pan stir-fry heating, will give off a good fragrance.
(3) removing the bean dregs, filtering and standing for 4-6 days.
4, characteristics: oily deep red, thick sauce ester.
Tip: The oil temperature of the bean paste in the pot must be kept at room temperature, and the bean paste will be fragrant after being heated by slow fire. The extracted soybean paste can be used as another raw material.
Seven, mixed red oil
Mixed red oil is made of salty and spicy bean paste, Chili powder and mixed oil of animals and plants by heating and soaking. It is suitable for cooking internal organs of domestic animals and fresh vegetables of Haihe River with the same flavor, and solves the problem of oily cooking with insufficient raw materials.
1, raw materials: 8 kg of salty and spicy bean paste, 2 kg of Chili powder, 35 kg of vegetable oil 15 kg.
2. Process: refining animal and vegetable oil, cooling, adding bean paste, heating and frying, adding Chili powder, soaking and filtering to obtain the finished product.
3. Methods:
(1) Refine animal and vegetable oils to remove odor, cease fire, and cool to 40% to 50% oil temperature.
(2) Add chopped bean paste, stir-fry over medium heat until crisp and fragrant, and then add Chili powder for soaking.
(3) Take out the bean paste cake, filter it, put it in a clean stainless steel container, cool it, and put it in a freezer for refrigeration.
4. Features: the sauce is fragrant and oily red.
It is suggested that the amount of animal fat added in summer should be less than that in winter 15%.
Eight, hot pot red oil
Hot pot red oil is made by soaking dried Vitex negundo and pepper, boiling until soft, crushing with a pulverizer, adding salty and spicy bean paste and vegetable oil, and heating and soaking. Suitable for frying all kinds of hot pot or mixed vegetables with spicy characteristics.
1, raw materials: Bazin Chili sauce 10 kg salty and spicy bean paste 3 kg vegetable oil 50 kg.
2. Process: cooling the refined vegetable oil, adding Chili sauce, heating, frying, soaking and filtering to obtain the finished product.
3. Methods:
(1) Refined vegetable oil to remove odor, cease fire, and cool to 40%-50% oil temperature.
(2) Add Bazin Chili sauce and salty bean paste, stir-fry over low heat until the fragrance is dehydrated and soaked.
(3) deslagging, filtering and transferring to a stainless steel barrel container.
4, features: fresh and pure, red and transparent.
Tip: the frying temperature should not be too high to prevent the pepper pot from producing odor.
Red oil should be coarse pepper noodles and fine pepper noodles. Put it in a pot, heat the oil, not too high, and stir it a little. It usually takes two people to do it.
Otherwise, it's easy to keep stirring up. Just leave it for a while and scoop it out from it with a spoon.
Ingredients: dried pepper, vegetable oil, (the ratio is 5 kg of oil, pepper 1 kg and a half. Of course, if it's not spicy, you can put more, but 5 kg of oil can't exceed 2 kg.
As a senior chef, I tell you
How to make red oil!
Chili noodles must be Sichuan handmade Chili noodles! Make it half thick and half thin!
Oil with mixed oil! That is 10 kg rapeseed oil plus 1 kg sesame oil and half A Jin pepper oil! Chili oil boiled with this oil tastes red and fragrant!
The convention is
First, boil the rapeseed oil until it smokes, and cook it thoroughly! Add sesame oil and pepper oil! Oil temperature 80 degrees, star anise, cinnamon, fragrant leaves! Stir-fry with onion, ginger, garlic, coriander and celery leaves! Take it out after frying until it is brown, and then drop a catty of sesame seeds after the oil temperature is cooled to 80 degrees! Then slowly scoop into the Chili noodles and keep stirring! Then cool for a day or two, and you can eat delicious Chili oil ... I hope it can help you! Thanks for your support and encouragement. Thank you.
Personal opinion, the key words are fragrant and bright, and pigments need to be added (which should be allowed by national laws, that is, the amount of edible pigments should not exceed the standard). It's hard to be red without pigment.
Try to choose deep red peppers. You can use ready-made spices such as thirteen spices and spiced powder in the market, or you can call a Chinese medicine shop to make spiced pork (that is, spiced pork). Because of the amount of spices and ingredients, the taste you want to cook is different. It should be noted that the taste you want to cook is fragrant (there is no standard taste, but it actually depends on the customer's return rate, and anyone's statement is inaccurate). In the production process, we should use our own familiar methods, pay attention to the temperature and study the proportion of various things. Don't be impatient. I believe that in time, you can create your own brand.
Red oil is a spicy cooking material and a unique technology in Sichuan cuisine. At the same time, we can also see that the smuggled "red oil" is actually a fuel oil. Red oil is mainly made from Sichuan pepper with vegetable oil and other spices (such as pepper, star anise, kaempferia kaempferia, onion, garlic, ginger and sugar) by slow fire.
Many dishes mixed with red oil will add color, at the same time, people's appetite will increase greatly, which can be described as the kind of fragrance with full color and flavor.
Boiled red oil
Preparation of ingredients:
(1) Wash ginger, mash it, and tie the onion into knots. Prepare pepper, rhizoma Dioscoreae Septemlobae, star anise, cinnamon and fragrant leaves.
(2) Clean the pot, cook the raw vegetable oil and turn off the fire. When it is cooled to 40% to 50%, turn on the low fire again, add the ginger and onion knots and stir-fry until fragrant.
(3) Take out ginger onion, add pepper, star anise, cinnamon, sweet potato and fragrant leaves, and continue to simmer to make fragrance.
(4) Pour in chili powder, stir-fry evenly, and stir-fry chili with low heat.
(5) Pour 50 ml of boiling water and continue to boil over low heat.
(6) Turn off the fire when the juice in the pot is dry.
(7) Put the chili oil into a container, cover it and soak it for one night, then serve.
Gourmet made of red oil:
Pork lung new Chili sauce
Hot pepper tripe
with pig's ear
Before making Chili oil, we need to prepare dry red pepper noodles with bright colors, and it is best to use coarse pepper noodles. As seasoning, we need to prepare star anise, fennel flavor, cardamom, fragrant sand, Amomum tsaoko, citronella, fragrant leaves and some sesame seeds. You can start cooking after you have prepared the materials. Put the Chili noodles in a container that can be heated at high temperature, and boil the oil in a pot. When the oil is hot, this oil is very particular. First, we need to put some rapeseed oil. In a minute, we will turn off the fire and pour some sesame oil and peanut oil into the pot. Then put in the prepared aniseed, and when the oil is hot, beat out the fried aniseed. Put the Chili powder we prepared into a container, and pour the oil in the pot into the container and stir well. Finally, we put sesame seeds in a container and stir them, and our Chili oil is ready. If you want to be redder, you can put some Lithospermum, which can improve the brightness of the color.