2, spicy red oil
3, fresh pepper red oil
4, five spice red oil
5, pickled pepper red oil
6, bean red oil
7, mixed red oil
8, hot pot red oil
Common processing procedures 1, the dried chili peppers of the morning glory are put in a pot of dry stir-fry ( Or put it on the side of the stove and slowly kang) until the chili is dry and crisp.
2. Pound them in a stone mortar.
3, in the bowl (put a little salt).
4, vegetable oil (blended oil) boiled until 80% hot.
5: Remove from the heat and let it cool for a while
6: Pour the hot oil into the bowl with the pounded chili noodles.
7. Stir the chili noodles while pouring so that they are evenly heated.
8: Add the oil when it completely avoids cooling.
9, to be separated from the chili and red oil to raise the red oil can be. Can also be the following method to mention the red oil: red oil made after the oil cooled to the bowl bowl is not hot when hot in the chili pepper bowl to add the same amount of oil such as boiling water, stirring after the chili pepper to sink to the bottom of the red oil floating on top of the red oil can be beaten out of the red oil.
Red oil is mainly to the Sichuan Chao Tian Pepper plus vegetable oil and other spices (such as pepper, star anise, Sannai, onion, garlic, ginger, sugar) with a slow fire simmering and become.
1)Red oil is chili oil!
(2) production method: the vegetable oil (not necessarily canola oil) to 7-8 minutes of heat, and then poured into the container with chili noodles (metal or ceramic is best, glass containers are easy to blow up by the heat), stirring can be. You can also put some peppercorns, cooking wine, salt and other seasonings according to taste to make it taste even better! You can also, strain it and use just the red oil!
Specific as 1. Red oil is a commonly used seasoning in coleslaw. Good or bad red oil will affect the color, aroma and taste of the dish. A good red oil not only adds color to the coleslaw, but also smells good and tastes good; a bad red oil will make the color of the coleslaw become dull or lusterless, and will have a bitter taste or tasteless.
Here I share with you my method of making red oil, in practice you may need one or two trials to get the right balance and make a colorful and flavorful red oil.
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The following quantities of ingredients are used as a reference for the ratio, and should be adjusted according to your own needs
Materials:
Red chili pepper 200g
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Pick the best fresh ones, and you can smell the aroma of the kind.
Korean Chili Powder 100g
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Korean Chili Powder helps the color of the finished product to become bright.
Crushed Chili Peppers 50g
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Crushed chili peppers help the flavor of the finished product.
Pepper grains 20g
Cooked white sesame seeds 50g
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Add flavor to the finished product.
Salt 10g
Cabbage oil 500ml
Making process:
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Put the dry ingredients into a container that is not afraid to be hot and mix well.
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Heat the oil to 70% hot, pour it into the dry ingredients and stir well with bamboo chopsticks to rest for more than 2 hours. (To determine if the oil is 70% hot, add a small drop of water to the oil, if the water immediately produces a "squeak", it's ready; if the oil is already smoking, it's too hot, let it cool for 1 minute before using it, otherwise the red oil will be bitter.)
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Pour the red oil into a glass jar for storage.
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The sediment left after using the red oil can be used once more with some hot oil. The ingredients used twice can be thrown away.
What to choose depends on personal preference and taste!