Ingredients: 25g of dried pepper, 700g of vegetable oil and 20g of white sesame.
Accessories: 2 pieces of cinnamon, star anise 1 piece, tsaoko 1 piece, 3 pieces of Amomum villosum, 0/5 pieces of fragrant leaves/kloc-0, 5 pieces of onion and 4 pieces of ginger.
Exercise:
1. Prepare raw materials. Chop tsaoko and Amomum villosum with a knife to facilitate fragrance release; Go and slice the dried peppers.
2. Stir-fry Chili: Heat the wok, pour a little cooking oil into it to wet it, then pour it out, leaving the so-called "wok oil", put it into the dried Chili section, stir-fry it over low heat until it is crisp and slightly burnt, and let it cool for later use.
Note: Heat can stimulate the aroma of pepper, so this step must not be omitted. Most recipes use raw Chili noodles to directly fry oil, and the fried red oil flavor is far from enough.
3. Pouring pepper noodles: Pour the cold fried pepper into the pepper noodles with garlic paste, not too fine, otherwise it will be easy to paste.
4. Refining: Pour 700g vegetable oil into the pot, heat it to 80%, about 180℃, and then turn off the fire.
5. Stir-fry spices: When the oil in the pot is slightly cold, add onions and ginger, stir-fry until brown and remove.
6. Continue to add cinnamon, star anise, fragrant leaves, Amomum tsaoko, Amomum villosum/kloc-0 ~15 minutes, let the fragrance of spices penetrate into the oil, and then take out the spices.
7. Frying red oil: pour the oil into a stainless steel container, cool it to 50% heat, about 130℃, and pour in 1/3 Chili noodles; The oil temperature is reduced to 40% heat, about 1 10℃, and then 1/3 pepper noodles and white sesame seeds are added; When the oil temperature is reduced to 30% heat, about 90℃, add the last 1/3 pepper noodles, and stir evenly to fully blend the oil and pepper.
Tip: Add Chili noodles three times, in order to make different oil temperatures stimulate different flavors of Chili. If all the Chili noodles are poured out at once, the fried red oil has no hierarchy, remember!
8. Let it cool overnight: When the oil is almost cold, cover the container and let it stand overnight.
The aroma of freshly fried red oil is not very strong, and the color is not very red. There must be enough time for oil and pepper to be fully mixed to produce a wonderful fragrance.
9. Bottle and seal for preservation: put the red oil left overnight in a sealed container and store it in the refrigerator. Be sure to seal it, otherwise the fragrance will run away, and the smell of the refrigerator will also affect the taste of red oil.