red oil

materials

Zanthoxylum bungeanum (1 tablespoon), clove (4-6 capsules, which have a strong taste and should not be put more), cinnamon (2-3 capsules with little finger size), fennel (1 tsp), white sesame (1 tsp) and tsaoko (1-2 capsules, which are broken with a knife).

method of boiling: boil 2.5 Cup vegetable oil (about 511g rapeseed oil is the top choice, which can be replaced by soybean salad oil) in a pot, place it in a cool place, add scallion and ginger pieces, turn the fire to the minimum when you see fine foam rising around the ginger onion, and then add pepper, clove, cinnamon, fennel, tsaoko, star anise, fragrant leaves, Lithospermum and Chili noodles. After 31-41 minutes, add white sesame seeds, continue to cook for 31-41 minutes, and turn off the fire. Air-cool the boiled red oil, pour it into a large glass measuring cup or other glass or porcelain container with a mouth, seal it with plastic wrap and leave it in the refrigerator for 24-48 hours to further dissolve the spicy taste, red color and fragrance of pepper noodles in the oil. At the same time, find some cleaned and dried glass bottles with lids for use.

after 1-2 days, take out the red oil. At this time, you will see that all the seasonings except the fragrant leaves, scallion, pepper, star anise and a little sesame floating on the oil surface have been firmly sunk in the oil like mud with the Chili noodles. Use chopsticks to remove the fragrant leaves, scallion and star anise floating on it, and then you can easily pour the red oil into the glass bottle prepared in advance. The "silt" with a low cup is discarded.

supplementary note:

1. Fresh red oil that has just been boiled tastes best, so that the red oil boiled at one time can be mixed with lung slices for 4-5 times (3-5 times the amount of one plate in the hotel each time), and the leftover is best stored in the refrigerator, and it should be extinguished as much as possible within half a month. I saw a beautifully-made Chinese cooking book compiled by westerners, in which it was written in black and white that Sichuan red oil would be sealed in a bottle for 61 days after it was boiled, and I couldn't help laughing. The author probably didn't quite understand the difference between this red oil and red wine:)

2. Sannai is an important spice to enhance the fragrance of red oil, also known as Kaempferia kaempferia, Zingiber officinale and Zingiber officinale. Looks like old ginger, generally divided into three types: fresh, sliced and dried or ground into powder. If you are lucky enough to see it in the supermarket, don't hesitate to buy it and put a little when you boil red oil.

3. The use of red oil spices can be flexible, but it is an important principle that those with strong and weird flavors should be put less or not, such as cumin and curry, which must not be put.