Everyone who likes hot pot, do you know how to make hot pot red oil? Let's talk about the cooking essentials of hot pot red oil: \ x0d \ x0d \ 1. Refined peanut oil should be used as edible oil, because peanut oil itself has a certain fragrance after refining, and it is reddish, so as to ensure the pure fragrance and color of the blended red oil. Of course, salad oil and vegetable oil can also be used! \x0d\\x0d\2。 Pixian bean paste and pickled pepper should not be cut too finely, but not too thick; If it is too fine, it is easy to fry during the boiling process, resulting in brown-black red oil; However, if it is too thick, the contact area between its cross section and the oil is relatively small, and lycopene cannot be completely dissolved in the oil during the boiling process, which may easily lead to the lack of bright color of red oil. \x0d\\x0d\3。 The main purpose of adding Arnebia euchroma in the preparation of red oil is to make the color of red oil more bright and gorgeous, but the dosage should not be too much, otherwise the color of red oil will be too dark, which will affect the quality. In addition, Arnebia euchroma, like Chili powder, needs to be soaked in water before cooking in the pot to ensure the effect and carry forward its Excellence. Adding tomato sauce can not only further increase the red brightness of red oil, but also make red oil highlight the characteristics of spicy but not dry. \x0d\\x0d\4。 In the process of boiling red oil, we should strictly control the temperature, use medium and small fire, and keep stirring with a spoon; On the one hand, all kinds of raw materials can be heated evenly, and the fragrant substances in them can be dissolved as much as possible; On the other hand, it can prevent raw materials from being burnt and fried. If the firepower is too strong, you can also add cold oil or slightly add cooking wine to cool down, so as to avoid the high oil temperature and the color is not easy to boil out! \ x0d \ x0d \ Note: \ x0d \ x0d \ 1, licorice, tsaoko, Lithospermum, cardamom, vetiver, nutmeg and kaempferia are both spices and traditional Chinese medicines. If you can't buy it in the food market, I suggest you go to a Chinese medicine shop to buy it. \x0d\\x0d\2。 Because all kinds of raw materials are only fried to golden brown and crisp in the boiling process, they are not burnt, so they should not be discarded after being taken out, and can still be reused, which can not only reduce waste, reduce the cost of dishes, but also make the dishes more distinctive; For example, when cooking Mapo tofu, boiled beef and other dishes, adding a proper amount of Chili powder residue will make the dishes more fragrant and taste better. \x0d\\x0d\3。 You can also use the remaining ingredients to make spicy sauce, so that you don't have to stir-fry a series of boiled spicy dishes! Add soup directly to taste and make it! \x0d\ \x0d\4。 These are just suggestions. Of course, you can add as much flavor as you like. Of course, you must highlight the red, bright and spicy flavor. \ \x0d\\x0d\ 5, as for the purpose! Whatever you want, oil, cold salad, bright oil and bright oil can be used!