Cooked food made delicious is mainly made out of the original marinade or sauce.

Methods:

Raw materials:

100 grams of dried chili peppers and scallions, 50 grams of ginger, 30 grams of star anise, 10 grams of peppercorns, cinnamon, cumin, strawberry, and sand nuts, 5 grams of cloves, nutmeg, and rows of grasses, 200 grams of sugar coloring, 50 grams of light soy sauce, 10 grams of refined salt, 5,000 grams of fresh broth, and 3,000 grams of mixed oils (vegetable oil and refined oil). 1500g each).

Production:

1, dried chili peppers deseeded and cut into knots, ginger patted, scallions cut into segments, fruits patted to remove the seeds; star anise, cinnamon, fruits of the grass, cloves, nuts, rows of grass together in a pot, soaked in water for 10 hours, fished out and drained; fresh broth mixed with the marinade pot on the stove and boiled to be used.

2, frying pan on a small fire into the mixture of 1000 grams of oil burned to 30% hot, will be soaked spices and cumin, cumin, grass nutmeg into the pot together with a small fire dipping and frying for about 30 minutes, out of the flavor of the pot when the pot poured into the boiling pot of marinade.

3, net pot on the fire, into the remaining mixture of oil to 50 percent heat, into the ginger, scallions, burst incense, under the dried chili pepper and pepper, with a small fire until the oil color red and spicy flavor when the pot to pour into the brine pot.

4, in the marinade pot into the salt, soy sauce, sugar color to keep the pot of marinade boiling but not the state of the small fire simmering for 4 hours that is complete.

Features:

Red color, rich flavor, tender and oily.

Application:

Used for brining duck tongue, chicken liver, rabbit waist, quail, duck heart, wing tip, duck foot plate and other raw materials.

Making of red oil

I, spicy red oil

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

Raw materials: 10 kg of dried chili peppers, 30 kg of vegetable oil

Process: dried chili peppers washed free of moisture and moldy smell → baking system flake → vegetable oil heating and refining → cooling → impregnation → heating → cooling → filtration → finished product.

Methods:

①Select red dried chili peppers with water content below 12%. It is required to have strong pungent flavor, no impurity and mold.

② Fresh vegetable oil into the pot, high fire so that the oil boiling simmering, volatile odor, cease-fire until the oil temperature naturally cooled to forty to fifty percent oil temperature can be.

3 baked chili pepper pieces into the cooling oil, stirring, impregnated for about 1 hour, micro-fire heating until the chili is light brown, cease fire.

④Scoop out the chili pepper pieces, when the oil temperature returns to room temperature, add the impregnation for 24 hours and scoop out, and strain the red oil.

Features:The oil is bright red, clarified and transparent, with a strong spicy flavor.

Tips: oil temperature back to room temperature after adding the chili pepper can be left for a period of time, and then clarified, the selected vegetable oils, sesame oil is prohibited.

Two, spicy red oil

Spicy red oil is dried chili peppers, peppercorns as raw materials, the processing of its crushed into a coarse piece of granular, into the vegetable oil heated and impregnated, can be used as a seasoning for direct consumption, it is desirable to be used as raw materials for processing various types of food, suitable for the modulation of spicy dishes, as well as the use of hot dishes, and cold dishes for flavoring.

Raw materials: dried chili pepper 10 kg of coarse powder pepper grain 3 kg vegetable oil 30 kg

Process: dried chili pepper washing without moisture moldy taste → pepper soaked in warm water to the soft → the system of coarse granular → vegetable oil heating refining → cooling → impregnation → heating → cooling → filtration → finished product.

Methods:

①Select no impurities moldy moisture content of less than 12% of the color of the red dried chili pepper coarse powder, pepper into the warm water soak until soft, row coarse grain.

②Vegetable oil into the pot, refining to be volatile to the end of the bad smell, cease fire until the oil temperature naturally cooled to forty to fifty percent oil temperature can be.

3 chili pepper powder into the cold oil, stirring, impregnated for about 1 hour, add pepper grains micro-fire heating to a slight pepper flavor, cease fire impregnated 6 to 8 hours.

4 will be spicy oil filtration, take 3 ~ 4 layers of clean gauze will be taken out of the residue package, back to place the oil impregnation can be.

Tips: Peppercorns should be added after 1 hour of impregnation of chili powder to avoid high oil temperature and reduce the aroma of peppercorns.

Three, fresh pepper red oil

Fresh pepper red oil is fresh millet chili, fresh two thorns pepper as raw materials, after cleaning and processing of velvet, put into the vegetable oil heated and fried dehydrated, and then added to the hot oil impregnated and become. It can be used as seasoning for direct consumption, and can also be used as raw material for processing various types of food, suitable for fresh and spicy or salty and spicy dishes to supplement.

Raw material: 1 kg of fresh millet pepper 1 kg of fresh two wattle 1 kg of vegetable oil 10 kg of ginger 1 kg

Process: fresh millet pepper, fresh two wattle chili pepper washed → velvetting → vegetable oil heating and refining → cooling → small fire (fire south) frying dehydration → add the reserved hot oil → heating → impregnation → cooling → filtration → finished product.

Methods:

① Fresh millet chili, fresh two thorns chili washed, into the clean grinding machine velvet.

② Vegetable oil refining and cooling to 40% to 50% oil temperature, take 50% of the vegetable oil into the pot to add fresh pepper velvet, micro-fire frying, until the pepper velvet dehydrated crispy, add the other 50% of the warm oil, heating and stirring until fully blended with the cease-fire impregnation for 1 to 2 hours.

Features:The oil is red and bright, fresh and spicy.

Hints: Frying fresh pepper mushrooms must be completely dehydrated and scattered, the second time to add the other 50% of the oil temperature should be slightly higher, the use of oil temperature impregnation effect is better.

Four, five spice red oil

Five spice red oil is dried chili powder, five spice raw material particles as raw materials, water distillation, and through the separation of oil and water, put into the vegetable oil heated impregnation and become, can be used as a seasoning for direct consumption, suitable for cooking a variety of dishes or coleslaw.

Raw material: 10 kg of chili powder 0.5 kg of star anise 0.3 kg of Sannai 0.2 kg of aniseed 0.5 kg of peppercorns 1 kg of allspice

Process: refining vegetable oil → red oil → cooled to fifty percent temperature → five spice particles → add water → distillation → separation of oil and water → five spice oil → red oil → finished product

Methods:

1) Five spice raw materials crushed into smaller particles, but not too fine into the end.

② the five spice particles add 4 times the water for heating and distillation, the water should not be too much, so as not to affect the essential oil seepage of the five spices; should not be too little, affecting the rate of oil, resulting in the raw material localized overheating, resulting in carbonization, odor.

3 will distill the essential oil of five spices, according to the ratio of 1:50 and red oil blending, that is, five spices red oil.

Features: five spices red oil is brownish red, with a strong aroma.

Tips: five spice raw material distillation time should not be too long, or cause the loss of low boiling point of the spice component is too large. If the specific operation, the cost is not suitable to master the control or no steam retention equipment, can be purchased from various supermarkets around the quality of bottled essential oils according to the ratio of 1:50 can be blended.

Five, pickled red pepper oil

Pickled red pepper oil is the color of the red full of the year soaked in two thorns or ChaoTian chili as a raw material, by the system of velvet into the vegetable oil, medium heat frying and heating excellent out of the aroma of the impregnation and become, can be done for the pickled pepper dishes to enhance the flavor and color.

Raw materials: 10 kilograms of pickled pepper velvet 50 kilograms of vegetable oil

Process: refining vegetable oil → cooling → add pickled pepper velvet → heating → fry → impregnation → finished

Methods:

① Vegetable oil into the pot to remove undesirable flavors, cease-fire cooled to 40% to 50% of the temperature of the oil to be used.

② Peppers dehydrated into the grinder for use.

③ add pickled pepper pure into the vegetable oil, heating and stirring stir frying, to be fried dehydration to oil dark red, cease fire.

④ Remove and filter the residue, and leave it for 4~6 days.

Features:Deep red color, with the aroma of pickled peppers.

Tips:Pickled pepper residue must be thoroughly removed, the oil should be deep red and slightly bright, no water-soluble juice.