Hello, I'm glad to answer your question. Let me introduce myself briefly. I have been engaged in Lanzhou beef noodle industry for many years, and the production of red oil is professional. Because a lot of red oil will be used in noodle restaurants, many people may say that there is any professional level or technical content in making red oil. If you think so, it's wrong. Let me talk about it next.

The personal homepage has detailed video tutorials on Lanzhou Ramen making and the sharing of various recipes. If you are interested, you can look at the variety of red oil making.

First of all, the making 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, chilli, chilli oil.

The ratio of red oil to Chili noodles

Although the name is different on the surface, there are actually many differences. The main difference is that the ratio of red oil to Chili noodles is generally 5: 1, that is, one kilogram of Chili noodles needs 5 kilograms of oil to fry Chili noodles.

share some food and beverage knowledge regularly, explain how to make pasta, and share some food recipes

The ratio of oil to chili noodles in chili peppers

However, the ratio of oil to chili noodles in most areas will be different, and the ratio of oil to chili noodles in chili peppers is 3: 1, that is, 3 kg of fried chili noodles in 1 kg.

the ratio of oil of common Chili oil to Chili noodles

There is basically no fixed ratio of making Chili oil in personal home, but the ratio of red oil, oil and Chili noodles made in personal home basically does not exceed the range of 5: 1, which is generally less than this ratio, that is, the red oil made in personal home is mostly made of Chili noodles and less oil.

Summary 1

From the above description of red oil, it can be seen that when making red oil, the ratio of oil to pepper noodles should be controlled within 5: 1. Many people will ask, can't oil be ordered in many ways? After all, oil is more expensive than pepper. The reason for this ratio is that within this ratio, the red oil is actually the best, whether it is made from color, taste or fragrance. If you put too much oil and too little pepper noodles, the red oil will definitely not be fragrant enough and the color will not be bright enough, so remember that the proportion of red oil should be controlled within the above range. The key to determine the color and fragrance of red oil

Whether it is the production of red oil, spicy pepper or Chili oil, if you want to make Chili oil with bright red color and enough 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 use different oil temperatures to fry chili noodles, so the chili oil produced is not as delicious as the chili oil produced in some restaurants, while the commercial version of red oil is made by frying chili noodles with different oil temperatures, namely, high oil temperature, medium oil temperature and low oil temperature. The aroma and color of chili noodles fried by these three different oil temperatures will have different effects.

high oil temperature: that is, when the oil temperature is about 221 degrees, pour oil into the chili noodles. The chili noodles fried with high oil temperature have a fragrant smell, but remember one thing, don't pour too much oil at this oil temperature, otherwise the production of red oil will be bitter. The correct way is to pour a small amount of oil with high oil temperature, and then fry at medium oil temperature when the oil temperature is lowered.

medium oil temperature: that is, when the oil temperature is about 1.71 degrees, the red oil produced at medium oil temperature has the highest flavor, because at this oil temperature, the pepper noodles will not paste, and the flavor of the pepper noodles can be fully exerted.

The personal homepage has detailed video tutorials on ramen making, ramen noodle recipe and ramen soup recipe sharing

Low oil temperature: when the oil temperature is about 1.21 degrees, the main purpose of frying Chili noodles with low oil temperature is two things, 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 spicy food, it is very important to make red oil with low oil temperature.

summary 2

The best oil temperature for frying chili oil is high, medium and low, so that the aroma of red oil will be layered. At the same time, the amount of oil poured into Chili noodles at different oil temperatures needs to be appropriately increased or decreased according to your local eating habits and tastes. For example, if you like to eat chili oil with a paste flavor, you can pour more oil into Chili noodles at high oil temperatures.

explain some food and beverage knowledge regularly and share some spice usage and spice formula. The second point: the variety of pepper is very important.

It is also said that the oil temperature is very important for the production of red oil, but no matter what oil temperature is used to make red oil, one premise must be met, that is, choose the right variety of pepper, because no matter what kind of oil temperature is refined, it is on the premise of choosing the right variety of pepper. Maximize the taste and color of each pepper. In a word, it means that a clever woman can't cook without rice. If you choose the wrong variety of pepper, even if you control the oil temperature very well, you won't make a delicious red oil. So the variety of pepper is very important for the production of red oil. Most of the pepper varieties selected for the commercial version of red oil production are made of more than three different peppers, which are mixed into Chili noodles according to a certain proportion, so that the best red oil can be made. Let's talk about the selection of red oil pepper varieties.

Pepper varieties that are fragrant but not spicy:

Generally, peppers with high aroma are basically not very spicy. Here are several kinds of peppers with high aroma.

Erjing Stripe, Lantern Pepper, Board Pepper, Qin Pepper, New Generation, Crispy Pepper, etc.

Hot pepper varieties:

Generally, hot peppers have insufficient basic fragrance, so when making red oil, you should choose them appropriately.

Seven-Star Pepper, Indian Devil Pepper, Millet Pepper, Bullet, Mountain Eagle Pepper, etc.

There are detailed video tutorials on ramen noodle making, explanations on ramen noodle recipe and ramen technique

Pepper varieties with high red pigment:

The content of red pigment in peppers determines the red measurement of refined red oil, so if you want to make red and bright red oil, you need to choose some peppers with high red pigment content.

Xinjiang Tiepijiao, Shizhuhong, New Generation, Erjingtiao, Qixing Pepper, etc.

From the introduction of pepper varieties above, it can be seen that peppers with high red pigment content are not directly related to the spicy degree, but are related to the quality of a certain pepper. Some varieties of peppers have both high spicy degree and high red pigment content, and some peppers also have high aroma and high red pigment, but the spicy degree is not high, so they are being made. Only in this way can we make rich red oil.

Special note:

In addition to the choice of pepper varieties, Chili noodles are usually used to make red oil, but some Chili noodles can also be made into Chili powder, which is actually to better color red oil. Chili noodles and Chili powder can be used together.

There are detailed ramen noodle and soup recipes on the personal homepage. If you are interested, you can go to the third point: The raw material for refining red oil

The flavor formation of red oil is actually a comprehensive reflection of various factors. Besides the above two points, there is also this third factor, which is the selection of ingredients needed for refining red oil, including the selection of oil, the addition of vegetables to add fragrance to oil and the addition of spices.

choice of oil: 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 higher fragrance and adhesion, followed by soybean oil, and finally other oils can be selected.

Special note: rapeseed oil must be cooked before use

Selection of vegetables:

There are a wide range of vegetables, and there is no specific requirement for adding vegetables, so you can choose to add them according to your personal conditions.

Refined vegetable oils such as green onion, coriander, onion, ginger, garlic, celery, etc.

Explain some knowledge of spices regularly, and share some formulas of spices

Selection of spices:

Spices can not only increase the fragrance of oil, but also remove the peculiar smell in oil.

Illicium verum, geranium, fennel, cinnamon, Amomum tsaoko, vanilla, and Amomum villosum

In addition, adding some Lithospermum can increase the color of red oil when refining oil, and Lithospermum has the function of coloring.

The above ingredients are the ingredients that need to be added when refining oil. Let's talk about the ingredients that need to be mixed with Chili noodles.

peanuts and sesame seeds need to be mixed with Chili noodles.

Summary III

The above ingredients needed for refining red oil can improve the color and fragrance of red oil, and should be added appropriately when making red oil.

Regularly release videos to explain the making course of Lanzhou Ramen, and explain the knowledge and skills of Ramen how to make red oil

Raw materials;

11 kg of rapeseed oil "cooked in advance", 1 kg of Vitex negundo, half a catty of new generation, and half a catty of lantern pepper "mixed with three kinds of peppers to make Chili noodles for later use"

appropriate amount of onion, ginger, garlic, coriander, etc., and appropriate amount of sesame seeds and peanuts

spice part; 11 grams of fragrant leaves, 21 grams of star anise, 4 Amomum tsaoko, 15 grams of Amomum villosum, 11 grams of cinnamon, 5 grams of vanilla and 11 grams of fennel

1. Mix Chili noodles and sesame peanuts, put them in a bucket for later use

2, put all vegetables and spices in an oil pan, fry them until golden

3, raise the oil temperature to about 221 degrees, and turn off the fire. Take a part of the oil and pour it into the Chili noodles, and stir it evenly

5. When the oil temperature drops to about 121 degrees, pour all the remaining oil into the Chili noodles

6, and finally pour in a little balsamic vinegar, which will give you a special hint < P >. If you want red oil to be more fragrant, you can add some sesame oil in a proper amount. The freshly made red oil needs to be sealed and stored for one night to taste the best. To sum up,

the taste and color of red oil are determined by a comprehensive factor, so if you want to make a good red oil, you need to meet the three factors mentioned in the article. By using these three factors flexibly, you can make different flavors of red oil, and at the same time, you can make specific flavors of red oil according to the actual use of red oil, such as the red oil in some cold dishes, the addition of red oil in noodles, etc., and there is no fixed pattern in the preparation of food. Taste is also determined by a comprehensive factor, so it is very simple to make a good red oil, just master the right method and choose the right ingredients.

There are many ways to cook red oil. If you want to cook hot, red and fragrant red oil, you must first choose the right pepper. Our Sichuan chefs usually use Erjinhao pepper and Chaotian pepper together. Erjinhao pepper is very bright in color and moderate in spiciness, but its pepper flavor is abundant because of its many seeds. The pepper is mainly hot. The combination of the two can ensure that the color is red enough, the spicy taste is sufficient, and the fragrance is still strong. 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 slowly stir-fried with low fire until the peppers start to burn a little. However, when we operate, we will add a little rapeseed oil and stir-fry dried peppers together, which will also increase the flavor of peppers. After the peppers are fried, put them into a meat grinder and put them into a container.

raw materials: 311g of clean Chili powder, 211g of Pixian bean paste, 151g of fish-flavored pickled sea pepper, 2kg of refined peanut oil, 111g of green onion, 111g of ginger, 151g of onion, 151g of tomato sauce, 21g of Arnebia euchroma, 11g of cardamom, and fragrant root (fragrant spices, available in dry stalls).

1. Chop Pixian bean paste and pickled sea pepper into fine pieces, put them into a basin, then pour in Chili powder and washed Lithospermum, and add 211 grams of water to mix well; Slap green onions and ginger with a knife to make them easy to taste when fried; Onions are cut into 4 cm square pieces; Carrots are cut into large pieces; Soak vetiver, fennel, cardamom, cinnamon, geranium, licorice, Amomum tsaoko, nutmeg and kaempferia kaempferia in clear water for 21 minutes, then wash and remove to remove water for later use.

2. The wok is lit, and 311g refined peanut oil is injected. When the wok is heated to 31%, scallion, ginger, fennel, vetiver root, cinnamon, cardamom, fragrant leaves, licorice, Amomum tsaoko, nutmeg and kaempferia are added in turn, and the oil temperature is slowly raised (up to 51% heat) with low fire, and simmered for about 21 minutes until all the ingredients are fried.

3. The oil is ignited again. Stir-fry the tomato sauce for 1-2 minutes until the oil turns red, then pour in the remaining refined peanut oil, and add the evenly mixed Chili powder, bean paste, pickled pepper, Lithospermum, onion, carrot and coriander root in turn, constantly stirring in the same direction, and simmer for about 25 minutes. When the oil in the pot turns red and fragrant, remove the residue.

Note:

Peanut oil is the best edible oil. Pixian bean paste and pickled peppers should be cut to a suitable 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 various kinds of compound red oil all over the world. It can be said that the simple raw material of red oil has been fully upgraded to the "4.1 era", and it is no longer a pure red oil. A special red oil can make a noodle restaurant, a restaurant and even a generation of chefs.

Today, I'd like to make some key points about the fragrant, red and bright red oil for your exchange.

Key points: 1. Pepper, 2. Oil, 3. Spice, 4. Time, 5. Temperature, 6. Proportion

1. Pepper: The pepper powder of Erjing Strip can be selected with moderate spicy degree, bright red color and full fragrance. If you want to increase the spicy taste with pepper

2. Oil: yellow rapeseed oil, both raw and cooked, is commonly used in Sichuan red oil.

yellow rapeseed oil

black rapeseed oil

3. Spices: there are different kinds in different places, including Arnebia euchroma, cinnamon, scented leaves, and spices ......................................................................................................... (Basic spices: white sesame, star anise and ginger)