In the production of red oil, the analysis and explanation of the proportion of various ingredients

The two most important and used ingredients in the production of red oil are vegetable oil and pepper noodles, and the ratio between these two ingredients is basically determined. In most production of red oil, the ratio of pepper noodles to vegetable oil is 1: 5, which is suitable for most production of red oil. Some diners will change this ratio appropriately according to their actual needs for red oil.

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For example, most customers in some noodle restaurants like to eat more chili pepper, so the ratio of oil to pepper will be adjusted. The ratio of pepper to vegetable oil may be 1: 4 or 1:3 or 1: 2. The advantage of this is that when there is less oil in red oil, the red oil produced will be more fragrant.

In the same way, if red oil is used to make cold dishes, most people will increase the proportion of oil appropriately. After all, it costs a lot of red oil to mix cold dishes. So how to ensure the taste of red oil? Generally, the red oil used to mix cold dishes is mainly used to add color, followed by fragrance, so even if there are fewer Chili noodles, it can be added with spices and vegetables to assist red oil to enhance fragrance.

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The proportional relationship between various ingredients in red oil is that pepper noodles determine the amount of vegetable oil, vegetable oil determines the amount of spices, and the cost of red oil determines the amount of vegetables added when refining red oil. That is to say, there is no specific proportion of all kinds of vegetables. When making red oil or cooking oil, most restaurants use some scraps or cheap vegetables, such as onions, parsley roots, celery leaves, carrot heads, etc. Except for some green onions, chives, ginger and garlic that must be added, other ingredients are dispensable. Even if it is necessary to add green onions, ginger and garlic, you can actually choose them according to your actual situation.

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Summary of personal experience in making red oil: when making red oil, when there is less oil and more Chili noodles, you can reduce the consumption of various vegetables, because at this time, the fragrance of Chili noodles can make the oil fragrant enough. On the contrary, if there is more oil and less Chili noodles, it is necessary to add some vegetables to help increase it.

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Where is the specific dividing line that determines the consumption of vegetables?

When the ratio of pepper noodles to vegetable oil is 1:5, the red oil made by this ratio needs to put a proper amount of vegetables. When the ratio of pepper noodles to vegetable oil is less than 1:3, you can simply put some onion, ginger and garlic, so the key ratio of vegetable consumption is when the ratio of pepper to vegetable oil in red oil is 1: 3.

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What is the ratio of spices to oil?

In most cases, the ratio of spice to oil used in refining red oil is 1:51. However, according to the different practices of red oil, the ratio between spice and oil is not fixed, because the corresponding practices of different formulas are reasonable. Give a simple example: I have seen a unique practice, that is, using the lowest cost of ingredients, but making a good taste. This practice is to use the least amount of spices, then soak them in oil, and then remove the generally fried spices and throw them away. However, this practice is not thrown away. Finally, when the red oil is made, the previously removed spices are soaked in red oil. This practice uses less spices, but it can also achieve the effect of enhancing fragrance.

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Summary: the ratio of various ingredients in red oil cooking is: pepper: vegetable oil =1:51:4 or 1:3 or 1:2, and spice: vegetable oil =1:51. There will be great differences in the dosage of different practices. This ratio is suitable for most common red oil practices, and the dosage of vegetables.