What is the old oil? The old oil is all the ingredients with a small fire slowly refined out of the hot pot red oil, is specifically for the Sichuan hot pot red soup.

Sichuan hot pot wonderful attractive place, in its color, aroma, taste, where the color is the color of the hot pot red oil, the aroma is the hot pot red oil issued by the aroma, so diners in the hot pot before eating, the first look at the color whether the red which is bright, and then smell the aroma, in order to achieve this effect, the key to the hot pot old oil.

To refine a good old oil, first of all, to master its ingredients, all ingredients must be authentic, do not meet the requirements can not be used, Sichuan hot pot old oil is mainly flavored with: Pixian Douban, Yongchuan edamame, Hanyuan peppercorns, dry sea pepper, Yuan Hong Douban, mash, cooking wine, white wine, ginger, garlic, green onions, sesame leaves, star anise, anise, fennel, cloves, cardamom, strawberry, cinnamon and so on.

All the spices its role is not the same, useful before to master their characteristics, Pixian bean can make the oil red and bright, and produce flavor and spiciness. Increase the color of the oil, pepper is to increase the aroma and numbness of the oil, chili pepper is to increase the aroma, spiciness and color of the oil. Yuan red bean paste increases the flavor of the oil. Among them, the fragrant leaves, star anise, fennel, cloves, cardamom, grass nuts, cinnamon, etc. is mainly to increase the flavor, in addition in traditional Chinese medicine they can smooth the qi to remove the fire, the effect of opening the flavor, etc..

Before refining the old oil, some seasonings must be processed, dry pepper processing into knots, go inside the son. Boiled in a pot of boiling water, and then drain the water, with a machine into a block (on the so-called hot pot industry called patty sea pepper). Ginger washed and sliced, garlic sliced, green onions cut off. Into its spices with a machine to break into granules in order to flavor, mash to juice with dregs.

Sichuan hot pot old oil used in the main raw materials are butter, vegetable oil, tea oil. Butter can increase the flavor, but also to maintain the temperature of the original soup; tea oil is to increase the flavor and color, no matter which oil effect is good.

Sichuan hot pot old oil refining recipe there are a variety of, the following is a recognized one: 150 kg of oil (butter and vegetable oil), 10 kg of bean curd, edamame 2 kg, 0.5 kg of Laogai (juice), pepper 1.5 kg, 7 kg of dried chili pepper (to go to the son), 1 bottle of cooking wine, 1 bottle of white wine, 2.5 kg of ginger, 2 kg of garlic, green onions, 3 kg, sesame seeds 0. 5 kg, cardamom 0. 5 kg, 0. 5 kg, 0. 5 kg, 0. 5 kg, 0. 5 kg, 0. 5 kg, 0. 5 kg, 0. 5 kg, 0. 5 kg, 0. 5 kg, 0. 5 kg, 0. 5 kg, cardamom. kg, cardamom 0. 3 kg, cinnamon 0. 2 kg. The above seasoning possibilities in the individual with a little difference, the ultimate goal is the same.

Sichuan hot pot old oil refining method:

First stainless steel vat placed on the fire, under the oil (butter and tea oil) burned well under the sliced garlic, ginger and onion segments, fried dry taste out of the near, hit up do not, and then put the bean curd stir-fried, bright oil, and then put all the spices, then put edamame, Lao lees, the processed patty cake sea pepper stir-fried under the white wine, liquor, refining and so on for 5 to 6 hours to slag! then you can add to the soup and standby.

In the process of refining, it is important to note that:

One, before the material, whether it is butter or vegetable oil, must be simmered with high fire into seven, eight mature, turn off the fire before the next ginger, onion, garlic, in order to prevent the oil out of the barrel;

Two, the bean curd under the material should be in the four, five oil temperature is the best, so that can be on the color, the fragrance, the degree of bean curd fried is also the best, young, and the best, and the best. The best way to get the best out of your home is to have a good deal of time and money to spend on your home.

Three, is a good mix of spices, more than one will dominate, so that the oil has a smell of medicine, so that the hot food has a bitter taste and no flavor.

Four, in the ingredients under the end, must be refining with a small fire at least 1 more hours to 2 more hours can be good, or will not be refined out of the flavor, the color is red;