Ingredients: salad oil 15 kg.
Spice formula: 200g of Zanthoxylum bungeanum, 200g of star anise, 50g of cinnamon, 50g of fragrant sand, 30g of fragrant leaves, 20g of fennel, 20g of fragrant rapeseed, 20g of Amomum tsaoko, 0g of angelica dahurica10g, 5g of licorice and 3g of citronella.
Vegetable ingredients: 300g of green onion, 200g of coriander, 0/50g of ginger/kloc-,0/50g of purple onion/kloc-,0/50g of celery/kloc-,0/50g of carrot/kloc-,0/50g of green pepper/kloc-,50g of garlic.
The specific preparation method of that perfume oil comprise the following step:
A, raw material processing:
1, spice treatment: soak 200 grams of pepper, 200 grams of star anise, 50 grams of cinnamon, 50 grams of fragrant sand, 30 grams of fragrant leaves, 20 grams of fennel, 20 grams of fragrant rapeseed, 20 grams of tsaoko, 0/0 grams of angelica dahurica, 5 grams of licorice and 3 grams of citronella in warm water/kloc-.
2, vegetable material processing:
Cut the green onion into sections; Ginger, sliced; Purple onion, cut into thick strips; Green pepper, cracked; Celery, cut with roots; Carrots, cut into strips; Garlic with skin (no need to remove the skin), break and divide into grains; Coriander with roots, washed and set aside.
Second, the cooking method of spice oil:
1, when cooking spice oil, use salad oil, that is, blended oil or soybean oil, instead of rapeseed oil, because the color of rapeseed oil is heavy and the finished product is not bright enough, which affects the finished product effect.
2. Add salad oil150kg into a stainless steel barrel, and put the cold oil into 300g of scallion, ginger slices150g, purple onion strips150g, celery slices150g and green pepper (cracked)150g. Then add the soaked spices: 200 grams of Zanthoxylum bungeanum, 200 grams of Illicium verum, 50 grams of Cinnamomum cassia, 50 grams of fragrant sand, 30 grams of fragrant leaves, 20 grams of fennel, 20 grams of fragrant rapeseed, 20 grams of Amomum tsaoko, 0/0 gram of Angelica dahurica/Kloc-,5 grams of licorice and 3 grams of citronella.
3. Turn on the medium fire in the liquefied gas fierce fire stove. After the spices and vegetables are boiled and dehydrated, they are fried until there is no water in the oil and the vegetables are fragrant. When the vegetables are dry and light yellow, put 200 grams of coriander in the oil pan and fry until the coriander is dehydrated.
4, turn off the fire, soak for one night, and use it the next day.