One, spicy red oil

Spicy red oil is dried chili as raw material, after baking system crispy nail slices or slightly smaller form, into the vegetable oil heated and become, can be used as a seasoning for direct consumption, or as a raw material for processing a variety of condiments, suitable for cooking all kinds of dishes, as well as the mixing of cold dishes to make use of.

Process: dry chili pepper washing without moisture moldy smell → baking flake → vegetable oil heating refining → cooling → impregnation → heating → cooling → filtration → finished product.

Raw materials: 10 kilograms of dried chili, 30 kilograms of vegetable oil.

Methods:

1, choose the moisture content of 12% of the following red dried chili peppers, the requirements of pungent taste strong, no impurities, mildew;

2, fresh vegetable oil into the pot, high fire so that the oil boiled boiling and simmering, volatilization of its bad odor, cease-fire to wait for the oil temperature to naturally cool down to 40% to 50% of the oil temperature can be;

3, will be baked pieces of chili peppers into the cooling oil, stirring, impregnated for about 1 hour, heat until the chili pepper was light brown, cease fire;

4, the chili pepper fragments out, when the oil temperature returns to room temperature, add the impregnated for 24 hours out, the red oil can be filtered. Characteristics: the oil is bright red, clarified and transparent, fragrant and spicy flavor.

Hints: After the oil temperature returns to room temperature, add the chili pepper can be left for a period of time, and then clarified, the selected vegetable oils, sesame oil is prohibited.