If there is no spice, put ginger. Put the Chili noodles with red oil into a clean bowl without adding water. If you have white sesame seeds, you can put them in Chili noodles. Pour rapeseed oil into the red oil pan. When the oil temperature is 70% hot, add the prepared onion, coriander and ginger, stir-fry them with low fire and take them out. The oil temperature is high, so only use a spoon when you need it at home.
When the oil temperature is 50% hot, the vegetable oil slowly drenches into the unique red oil smell of Chili noodles. Red oil flavor is a common flavor in Sichuan-style cold dishes, which pays attention to bright red color, slightly spicy and salty. Want to be a cold salad partner, red oil is very common in Sichuan, Shaanxi and other places, almost every family will, but the practice and name are different. There is also a bean paste, which is mainly used for hot dishes. You usually do this. Not authentic, just like it. If you are good at cold dishes of Sichuan cuisine, you should learn to make red oil, which is the soul of cold dishes of Sichuan cuisine. Red oil must be good rapeseed oil. If it is pepper, stir-fry the pepper in a wok, mash it with garlic and put it in a stainless steel basin. Put chopped green onion and sesame seeds on the crushed pepper, put cooking oil in the pot, heat it to 70%, pour the hot oil on the pepper three times, and sprinkle some salt. It is best to eat once a day.