Accessories: 2 pieces of cinnamon, 1 star anise, 1 clover fruit, 3 sand nuts, 15 slices of coriander, 5 sections of green onion, 4 slices of ginger
Methods:
1. Prepare the ingredients. Grass nuts and nuts with a knife to crack, easy to release the flavor; dried chili peppers to remove the handle, cut into segments.
2. Stir fry chili: frying pan is hot, pour a little cooking oil to moisten the pan, and then poured out, leaving the so-called "skillet oil", into the dried chili pepper segments, stir-fry over low heat until crisp and slightly charred out of the cool standby.
Note: Heat can stimulate the aroma of chili peppers, so this step can never be omitted, most of the recipes on the raw chili pepper directly frying oil, so that the fried red oil flavor is far from enough.
3. Mash chili noodles: cooled fried chili with garlic mortar pounded into chili noodles, do not pound too fine, otherwise it is easy to paste.
4. Refine the oil: pour 700g of vegetable oil into a pot and heat it over high heat until it becomes 80% hot, about 180℃, then turn off the heat.
5. Fry spices: wait for the oil in the pot to cool slightly, add green onions and ginger, and fry until browned.
6. Continue to add cinnamon, star anise, allspice, grass nuts, and sand nuts and deep-fry them for 10-15 minutes to let the flavor of the spices seep into the oil, then fish out the spices.
7. Fry the red oil: Pour the oil into a stainless steel container, cool it to 50% hot, about 130℃, and pour in 1/3 of the chili noodles; reduce the oil temperature to 40% hot, about 110℃, and then put down 1/3 of the chili noodles and white sesame seeds; when the oil temperature reduces to 30% hot, about 90℃, put down the last 1/3 of the chili noodles, and stir it well to let the oil and chili pepper fully integrate.
Tip: The reason for adding the chili noodles in 3 batches is to allow the different oil temperatures to stimulate the different flavors of the chili peppers. If you pour in all the chili noodles at once, there will be no layers of flavor in the fried red oil, remember to remember!
8. Let cool overnight: When the oil is almost cool, put a lid on the container and let it sit overnight.
Just fried red oil fragrance is not very strong, the color is not very red, there must be enough time to let the oil and chili pepper fully integrated, in order to produce a wonderful flavor.
9. Bottling and sealing: Put the overnight red oil into an airtight container and store it in the refrigerator. Be sure to seal it, or the flavor will run out, and the odor of the refrigerator will affect the flavor of the red oil.