The red oil is mainly made of dried chili peppers plus vegetable oil and other spices refined by slow fire.

Main ingredient: dried chili peppers, vegetable oil (ratio: 5 pounds of oil with 1 and a half pounds of chili peppers, not more than 2 pounds of chili peppers, or too thick) .

Accessories: peeled peanut rice 1 two (to 5 pounds of oil), white sesame 1 two, cumin half a two, green onion, ginger 1 two each.

Seasoning:

1, perilla: this is the first key red oil ingredients, can not not be used, perilla itself has a color function, the bright red of the red oil depends on it.

2, strawberry, cardamom: these two flavors are dry damp dispersal of the effects of cold, the same with the chili pepper can reduce the fire, but also can be fragrant. 5 pounds of oil each prepared 2?

3, small cloves: flavoring saint, 5 pounds of oil to prepare 1 money.

Making the order of seasoning:

1, chili kang dry, crushed for use; peanuts, white sesame seeds, cumin, grass nuts, cardamom, small cloves in a slight fire to stir-fry the flavor, and then crushed for use.

2, a large spoon of oil, burned to 8 into the heat, to slightly smoke prevail, under the ginger, scallions fried incense, and then fish out, note that the first ginger must be after the onion.

3, the perilla leaves into the oil shabu a few times, do not put the perilla leaves fried paste, otherwise the oil will become purple, it is best to use a strainer before and after shabu, about 10 seconds, and then fish out.

4, at this time off the fire, until the oil is cold, cold to 6, put half a kilogram of chili pepper, stir, wait 1 minute, and then put half a kilogram of chili pepper, stir, wait 1 minute and then put half a kilogram of chili pepper, stir, and then wait a minute, put peanuts, sesame seeds, strawberries, cardamom, cumin, small cloves, stir, at this time, the aroma of the end of the great work is complete.

Tips:

Oil oil cooled to 6 into the discernment method, the oil surface has no foam and green smoke, stirring with a slight ringing sound, and a little green smoke out of the side of the pot.