This red oil is a formula of many old brands in Chengdu.

Raw materials: 25 kg of rapeseed oil, 0/00g of sesame/kloc-,200g of pepper noodles, 300g of ginger slices, 0/000g of onion/kloc-,200g of salad oil, 5,000g of Vitex negundo, and 2,500g of bullet pepper.

Spice 1: 50g of star anise, 30g of kaempferia kaempferia, 25g of cardamom, 40g of cinnamon, 20g of Amomum tsaoko, 50g of fragrant fruit, 30g of Amomum villosum and 20g of licorice.

Spice 2: 30g of Senecio scandens, 40g of Magnolia officinalis and 50g of fennel.

Practice: after rapeseed oil is deodorized, ginger is added, onion is fried and taken out, sesame seeds are taken out for 30 seconds, and half of the oil is poured out for later use. After Vitex negundo and bullet are fried and dried, it is taken out and ground into powder. The remaining oil in the pot is cooled to 50% heat, and spices are added, and the oil temperature is 40% heat, and the beaten Chili noodles are added at the oil temperature of 1 heat. After completely cooling, sesame seeds and the poured oil are stored for two days.

Meat and vegetable red oil

20kg of rapeseed oil, 5kg of dried pepper, 20g of Arnebia euchroma, 50g of Amomum tsaoko, 50g of citronella 1kg, 50g of star anise, 50g of cinnamon, 20g of fragrant leaves10g, 20g of cardamom, 500g of dried pumpkin seeds, 250g of ginger, 250g of garlic and 250g of onion.

Practice: Stir-fry dried chili and dried pumpkin seeds, and then foam them with Arnebia euchroma. Wash the remaining spices with boiling water 10 minute, remove the seeds of Amomum tsaoko, then add rapeseed oil 10kg after the pot is hot, remove the oily smell, cool to 50% heat, then add onion, ginger slices and garlic foam, and then add the pre-soaking after stir-frying.

After the remaining oil is heated and deodorized, 80% of it is poured into the sealed oil, and then cooled and sealed for 48 hours, and the remaining oil can be used after being knocked off.

New red oil formula

Raw materials: 300g Chili powder, 200g Pixian bean paste, 0/50g pickled sea pepper/kloc-,2kg peanut oil, 0/00g scallion/kloc-,0/00g ginger/kloc-,0/50g onion/kloc-and 0/50g tomato sauce/kloc-. Fennel15g, cinnamon 8g, fragrant leaves 8g, licorice10g, tsaoko (seeded) 5g, nutmeg 2 10/0g, kaempferia kaempferia 8g, carrot100g and coriander 40g.

Practice: Chop the bean paste and pickled sea pepper, mix them with Chili powder and Lithospermum, wash the remaining herbs and spices and soak them in hot water for about 10 minutes; Add 300g of peanut oil into an oil pan, add onion, ginger, garlic, fennel, vetiver, cinnamon, cardamom, geranium, licorice, nutmeg, kaempferia kaempferia and low fire for about 30 minutes, then remove the residue after all the spices are fried until they are dry and yellow, then add tomato sauce, and then add onion, carrot and coriander after the red oil is fried. Turn off the fire after simmering for about 25 minutes, remove the remaining residue, cool it and seal it for 24 hours before using it.

General red oil for cold and hot meals

Spices:

200 grams of raw sesame seeds and 25 grams of cinnamon (cigarette cinnamon