A good red oil must have three colors and flavors: oily red, fragrant aftertaste and hearty spicy.
Ingredients:
Capsicum annuum (Chili noodles), Vitex negundo (Chili noodles), pure rapeseed oil, Hanyuan pepper, sesame, crispy peanuts, star anise and tsaoko.
Enjoy the process:
1 Step 1: Select peppers.
I like to use the morning pepper and the second wattle in Sichuan.
Cut the pepper into sections respectively, and separate the pepper section and the Vitex negundo section for later use.
Step 2: Kang pepper
Pour a small amount of pure rapeseed oil into the wok, first pour the pepper section into the wok, use a medium and small fire resistance until it is crispy, turn off the fire, and let it cool for later use (the same operation is done for the second Vitex section)
Lesson 1: The traditional dried Chili peppers with red oil must pass through the kang incense of medium and small fire, so the red oil made by this method is super fragrant.
Step 3: Pouring sea pepper.
Put the cooled pepper segments into hammer pits (chong Sichuan dialect) to make the required thickness and sub-package for later use.
4. Mix chili noodles, Erjing noodles, Hanyuan Zanthoxylum bungeanum, sesame, star anise and Amomum tsaoko in proportion and stir well.
Add pure rapeseed oil into the pot, heat it to 80% oil temperature and turn off the fire at about 220 degrees.
6 Hot oil is slowly added to the Chili noodles with a spoon.
7 Add 1/3 of high-temperature scalding oil and stir the pepper noodles evenly, so that all the pepper noodles are soaked in high-temperature scalding oil.
8 When the oil temperature drops to about 150℃, add the remaining two-thirds of warm oil to the Chili noodles and stir evenly, and at the same time add the crispy peanuts (air-cooled and crushed).
Experience 3: The refined red oil can be covered and stored for one night, and the authentic Sichuan Chili oil can be eaten the next day. That's fragrant! ! !