Hello, I am very happy to answer your question. Let me introduce myself briefly. I have been engaged in the Lanzhou beef noodle industry for many years. I am professional in the production of red oil because it is used in noodle restaurants. A lot of red oil, many people may say that making a red oil has some professional level or technical content. If you think so, you are wrong. Let me talk about it next.

Personal homepage There are detailed Lanzhou Ramen making video tutorials and sharing of various recipes. If you are interested, you can check out the diversity of red oil production

The first thing to say is that the production of red oil varies according to different regions. Different eating habits will have very different preparation methods and recipe proportions.

Red oil is actually chili oil. There are many names for chili oil. Different regions have different names for chili oil. They are: red oil, chili oil, and chili oil.

The ratio of red oil to chili noodles

Although the names are different on the surface, there are actually many differences. The main difference is that the production of red oil is generally The ratio of oil to chili noodles is 5:1, that is, one pound of chili noodles requires 5 pounds of oil to fry the chili noodles.

Regularly share some catering knowledge, explain pasta making, and share some gourmet recipes

The ratio of oil to chili noodles in spicy food

There are many ratios for making spicy food Regions vary, but the ratio of oil to chili noodles used in most chili productions is 3:1, that is, 3 pounds of fried chili noodles for 1 pound of chili noodles.

The ratio of oil to chili noodles in ordinary chili oil

There is basically no fixed ratio for chili oil made at home, but the red oil, oil and chili noodles made at home The ratio basically does not exceed the range of 5:1, and is generally smaller than this ratio. That is, the red oil made at home usually contains more chili powder and less oil.

Summary 1

From the above description of red oil, we can see that when making red oil, the ratio of oil to chili powder should be controlled within 5:1. Many people You may ask, can't you use more oil? After all, oil is more expensive than chili peppers. The reason for this ratio is that within this ratio, the red oil made is actually the best, no matter in terms of color, taste, Either way, the red oil made is the best in terms of aroma. If too much oil is put in and too little chili powder is added, the red oil produced will definitely not be fragrant enough and the color will not be bright enough, so remember The proportion of red oil should be controlled within the above range. The key to determining the color and aroma of red oil

Whether it is the production of red oil, spicy food or chili oil, if you want to make chili oil that is bright red and fragrant enough, three factors must be met , it is these three important factors that make red oil fragrant and bright red. The first point: the choice of oil temperature

Generally, few people use different oil temperatures to fry chili noodles when making chili oil at home, so the taste of the chili oil produced is not as good as that of some restaurants. The chili oil made in China is delicious, but the commercial version of red oil requires different oil temperatures to fry chili noodles. They are high oil temperature, medium oil temperature, and low oil temperature. These three different oils The aroma and color of the hot fried chili noodles will have different effects.

High oil temperature: That is, when the oil temperature is about 220 degrees, pour oil into the chili noodles. The chili noodles fried at high oil temperature will have a mushy flavor, but remember one thing, Don't pour too much oil at this oil temperature, otherwise the red oil will be bitter. The correct method is to pour a small amount of high-temperature oil, then wait for the oil temperature to drop, and then fry it in medium-temperature oil.

Medium oil temperature: That is, when the oil temperature is about 170 degrees, pour the oil into the chili noodles. The red oil produced at medium oil temperature will have the highest aroma, because at this oil temperature, the chili noodles will not paste, and can fully bring out the best aroma of chili noodles.

The personal homepage has detailed ramen making video tutorials, ramen kneading recipes, and ramen soup recipe sharing

Low oil temperature: that is, when the oil temperature is around 120 degrees, Pour the oil into the chili noodles. There are two main purposes for frying the chili noodles at a low temperature. One is to refine the color of the red oil, and the other is to increase the spiciness of the red oil. If you are in some areas that like spicy food, Then it is very important to make red oil with low oil temperature.

Summary 2

When frying chili oil, the best oil temperature should be medium, medium and low, so that the aroma of the red oil produced will be layered. , at the same time, the amount of oil poured into the chili noodles at different oil temperatures needs to be appropriately increased or decreased at each oil temperature according to your local eating habits and tastes. For example, if you like to eat chili peppers with a paste flavor. Oil, you can pour some high-temperature oil into the chili noodles when the oil temperature is high.

Regularly explain some catering knowledge and share the use of some spices and spice recipes. The second point: the variety of peppers is critical

It is also said above that the oil temperature is critical to the production of red oil. But no matter what oil temperature is used to make red oil, one premise must be met, that is, the right variety of peppers is selected, because no matter what oil temperature is used for refining, it is necessary to select the right variety of peppers. The taste and color of peppers can be brought out to the maximum. In one sentence, it can be described as a skillful woman cannot make a meal without rice. If you choose the wrong kind of peppers, even if you control the oil temperature very well, you will not be able to make a good-tasting red oil. . Therefore, the variety of chili peppers is crucial to the production of red oil. Most of the chili varieties selected for the commercial version of red oil production use more than three different chili peppers, which are mixed and beaten into chili noodles according to a certain ratio. In this way, the best red oil can be produced. Let’s talk about red oil below. Choice of pepper varieties.

Varieties of peppers that are fragrant but not spicy:

Generally, peppers with high aroma are not very spicy. Here are some peppers with higher aroma.

Erjingtiao, bell pepper, plate pepper, Qin pepper, new generation, wrinkled pepper, etc.

Highly spicy pepper varieties:

Generally spicy Chili peppers with higher alcohol content lack basic flavor, so when making red oil, choose appropriately.

Seven-star pepper, Indian devil pepper, millet pepper, bullet, mountain eagle pepper, etc.

The personal homepage has detailed ramen making video tutorials, ramen mixing recipes and ramen techniques. Explanation

Types of peppers with high red pigment:

The content of red pigment in peppers determines the redness of the refined red oil, so you want to make a bright red red oil. For oil, you need to choose some peppers with high red pigment content.

The degree of pepper is not directly related, but is related to the quality of a certain pepper. Some varieties of peppers have both high spiciness and high red pigment content. Some peppers also have high aroma and high red pigment content, but the spiciness is not high. , so when making red oil, you still need to match different pepper varieties according to local eating habits. This will produce a red oil with a rich flavor.

Special Tips:

In addition to the choice of pepper varieties, chili noodles are generally used to make red oil, but some of the chili noodles can also be beaten into chili powder, chili powder In fact, it is just to color the red oil better. Can be used with chili powder and chili powder.

The personal homepage has detailed ramen and noodle recipes and soup recipes. If you are interested, you can check out the third point: raw materials for refining red oil

The flavor of red oil In fact, it is a comprehensive reflection of various factors. In addition to the two points mentioned above, there is also the third factor, which is the selection of ingredients needed to refine red oil, including the choice of oil and the vegetables that add flavor to the oil. The addition of spices.

Oil selection: If you want to make good red oil, my personal suggestion is to use first-grade refined rapeseed oil, because rapeseed oil has higher aroma and adhesion. Secondly, choose large-grade rapeseed oil. Soybean oil, and finally other oils.

Special reminder: Rapeseed oil must be cooked before use

Vegetable selection:

There is a wide range of vegetable choices, and there are no added vegetables. Specific requirements can be added according to personal conditions.

Refined vegetable oils such as green onions, coriander, onions, ginger, garlic, celery, etc.

Regularly explain some spice knowledge and share some spice recipes

Selection of spices:

When refining oil, spices can not only increase the fragrance of the oil, but also remove the odor in the oil.

Star anise, bay leaf, fennel, cinnamon, grass fruit, vanilla, baiji

In addition, when refining oil, adding some comfrey appropriately can increase the content of red oil. Color, comfrey has coloring properties.

The above ingredients are ingredients that need to be added when refining oil. Next, let’s talk about the ingredients that need to be mixed with chili noodles.

Crushed peanuts and sesame seeds need to be mixed with chili powder.

Summary 3

The above ingredients required for refining red oil can improve the color of red oil and the aroma of red oil. When making red oil, you need to use appropriate ingredients. Select Add.

Videos will be released regularly to explain the making of Lanzhou ramen, explaining the knowledge and skills of ramen. How to make red oil

Raw materials;

10 pounds of rapeseed oil "in advance "Cooked", 1 catty of Erjingtiao, half a catty of new generation, half a catty of bell pepper "Mix three kinds of chili peppers to make chili noodles and set aside"

Appropriate amount of onions, ginger, garlic, coriander, etc., appropriate amount of chopped sesame seeds and peanuts< /p>

Spice part; 10 grams of bay leaves, 20 grams of star anise, 4 grass fruits, 15 grams of white corn, 10 grams of cinnamon, 5 grams of vanilla, 10 grams of cumin

1. Mix chili noodles and crushed sesame and peanuts, put them in a bucket and set aside

2. Put all the vegetables and spices in the oil pan, fry until golden and take them out

3. Increase the oil temperature and cook Turn off the heat at about 220 degrees, pour some oil into the chili noodles

4. When the oil temperature drops to about 170 degrees, pour some oil into the chili noodles, and stir evenly

5. When the oil temperature drops to about 120 degrees, pour all the remaining oil into the chili noodles

6. Finally pour in a little balsamic vinegar and it's done

Special reminder; if If you want the red oil to be more fragrant, you can add some sesame oil in an appropriate amount. The freshly made red oil needs to be sealed and stored overnight for the best flavor. In summary

The taste and color of red oil are determined by comprehensive factors. Therefore, if you want to make a good red oil, you need to meet the three factors mentioned in the article and use these three flexibly. Depending on the factors, you can make different flavors of red oil, and you can also make specific red oil flavors based on the actual use of the red oil, such as red oil in some cold dishes, red oil in noodles, etc., gourmet There is no fixed model for making, and the taste is also determined by a combination of factors, so making a good red oil is very simple, you just need to master the right method and choose the right ingredients.

There are many ways to cook red oil. If you want to make red oil that is both spicy, red and fragrant, you must first choose the right pepper. Our Sichuan chefs usually use Erjintiao peppers and Chaotian peppers together. Erjintiao peppers are very bright red in color and have moderate spiciness. However, due to the large number of pepper seeds, its pepper aroma is very sufficient. Chaotian pepper is mainly spicy. The combination of the two can ensure that the color is red enough, the spiciness is sufficient, and the fragrance is strong. As for the ratio between the two, it is generally controlled at 1 1.

The method of frying peppers must be accurate. Generally, you put the chili peppers into the pot and slowly stir-fry them over low heat until the chili peppers start to become a little burnt. However, when we operate, we will add a little rapeseed oil and stir-fry dry chili peppers, which can also increase the aroma of the chili peppers. After the peppers are fried, grind them into a meat grinder and put them into a container.

Ingredients: 300g pure chili powder, 200g Pixian bean paste, 150g fish-flavored sea pepper, 2kg refined peanut oil, 100g green onion, 100g ginger, 150g onion, tomato sauce 150 grams, 20 grams of comfrey, 10 grams of red cardamom, 10 grams of fragrant root (internal-flavored spices, available at dry goods stalls), 15 grams of fennel, 8 grams of cinnamon, 8 grams of bay leaves, 10 grams of licorice, grass fruit 5 pieces, 10 grams of nutmeg, 8 grams of kaempferol, 100 grams of carrots, and 40 grams of coriander root.

1. Chop the Pixian bean paste and soaked sea pepper steaks into fine pieces, put them into a basin, then pour in the chili powder and washed comfrey, add 200 grams of water and mix thoroughly; use green onions and old ginger. Beat the fluff with a knife to make it easier to smell when frying; cut the onion into 4 cm square pieces; cut the carrot into large pieces; fragrant root, fennel, red cardamom, cinnamon, bay leaf, licorice, grass fruit, nutmeg, kaempferol Soak in clean water for 20 minutes, then wash and remove the water. Set aside.

2. Heat the wok, add 300 grams of refined peanut oil, and when it is 30% hot, add green onions, ginger, fennel, fragrant roots, cinnamon, red cardamom, bay leaves, licorice, and grass fruits in order. , nutmeg, and kaempferol, slowly increase the oil temperature over medium-low heat (up to 50% heat), simmer over low heat for about 20 minutes, until all ingredients are fried until golden brown and the aroma is fully dissolved into the oil, use a slotted spoon to remove Discharge slag.

3. Heat the oil again, add the tomato sauce and simmer for 1-2 minutes until the oil turns red, then pour in the remaining refined peanut oil, add the well-mixed chili powder, bean paste, and soaked rice in turn. Add peppers, comfrey, onions, carrots, and coriander roots, stirring continuously in the same direction, and simmer over low heat for about 25 minutes. When the oil in the pot is red and fragrant, take out the residue, and add the red oil to the pot. Serve in stainless steel container.

Note:

It is best to use peanut oil as cooking oil. Pixian bean paste and pickled peppers should be cut into appropriate thicknesses.

Red oil has developed all the way up to now, from chili powder + vegetable oil (rapeseed oil, soybean oil, salad oil) to various compound red oils in various places. It can be said that red oil is simple. The raw materials have been fully upgraded to the "4.0 era" and are no longer just red oil in the simple sense. A special red oil can make a noodle shop, a restaurant, or even a generation of chefs.

Today I would like to share some key points on the issue of red oil that is fragrant, red and bright for everyone to share.

Key points: 1. Chili pepper, 2. Oil, 3. Spices, 4. Time, 5. Temperature, 6. Ratio

1. Chili pepper: optional two vitex chili powder Moderate spiciness, bright red color, and full flavor. If you want to increase the spiciness, pair it with Chaotian pepper

2. Oil: rapeseed oil, either raw or cooked, commonly used in Sichuan-style red oil.

Yellow rapeseed oil

Black rapeseed oil

3. Spices: There are different types in different places, some with purple Some are grass, some are with cinnamon, some are with bay leaves, some are with... There is no unified formula. (Basic spices: white sesame, star anise, ginger)

4. Time: a. Refining time of lettuce oil: burn at 80% over high heat until a lot of white smoke comes out. Turn to medium heat and burn until there is no white smoke. Turn off the heat and set aside to cool.

b. Storage time: It is not advisable to wait immediately after the red oil is refined. It needs to be left for more than two days to allow capsanthin (the key to color) and the aroma of chili pepper to fully dissolve in the oil.

5. Temperature: The temperature of the heated lettuce oil should be reduced to about 150 degrees Celsius, and then pour the chili powder into it in two batches. Stir evenly

6. Ratio: The ratio of chili powder to oil is 1:4 to 1:8. Too much oil, not enough red oil, not enough flavor and color. Too little oil will not fully refine the chili powder and affect the overall effect.

How to make seasoning red oil:

1. Spicy red oil

Spicy red oil is made from dried chili peppers. It is baked and crisped into a nail-shaped or slightly smaller shape, and heated in vegetable oil. It can be eaten directly as a seasoning, or used as a raw material to process various condiments. It is suitable for cooking various dishes and mixing with cold dishes.

1. Raw materials: 10 kilograms of dried chilies, 30 kilograms of vegetable oil

2. Process: Wash the dried chili peppers without moisture and musty smell, bake the flaked vegetable oil, heat, refine, cool, soak, heat, cool, and filter the finished product .

3. Method:

①Choose red dried peppers with a moisture content of less than 12%. It is required to have a strong spicy taste and no impurities or mildew.

② Put fresh vegetable oil into the pot, boil the oil over high heat to volatilize its bad smell, stop the fire and wait until the oil temperature naturally cools down to 40% to 50% oil temperature.

③Put the roasted pepper pieces into the cooling oil, stir, and soak for about 1 hour. Heat over low heat until the peppers turn light brown, and then stop the fire.

④ Take out the chili pepper fragments. When the oil temperature returns to room temperature, add and soak for 24 hours, take them out and filter the red oil.

4. Characteristics: The oil is bright red, clear and transparent, and has a strong spicy flavor.

Tips: The chili pepper added after the oil temperature returns to room temperature can be left for a period of time before being clarified. For the vegetable oil selected, sesame sesame oil is prohibited.

2. Spicy red oil

Spicy red oil is made from dried chili peppers and Sichuan peppercorns. After processing, they are crushed into coarse flakes and granular, and then heated and soaked in vegetable oil. , can be eaten directly as a seasoning, and can be used as a raw material to process various foods. It is suitable for preparing spicy hot dishes and seasoning cold dishes.

1. Raw materials: 10 kilograms of dried chili powder, 3 kilograms of peppercorns, 30 kilograms of vegetable oil.

2. Process: Wash the dried chili peppers without any damp or musty smell, soak the peppercorns in warm water until soft and coarse grained Vegetable oil is heated, refined, cooled, impregnated, heated, cooled and filtered to produce the finished product.

3. Method:

①Choose red dried chili powder with no impurities and mildew content and a moisture content of less than 12%. Soak the peppercorns in warm water until soft and drain into coarse powder.

②Put vegetable oil into the pot, refining until all bad smells have evaporated, then stop the fire and wait until the oil temperature naturally cools down to 40% to 50% oil temperature.

③ Stir the chili pepper powder into the cold oil and soak for about 1 hour. Add the peppercorns and heat over low heat until there is a slight numbing smell of the peppercorns. Stop the fire and soak for 6 to 8 hours.

④ Filter the spicy oil, take 3 or 4 layers of clean gauze to take out the residue and wrap it tightly, then put it back and soak it in the oil.

Tips: The Sichuan peppercorns must be added after soaking the chili powder for 1 hour to avoid overheating the oil and reducing the aromatic and numbing components of the Sichuan peppercorns.

3. Fresh pepper red oil

Fresh pepper red oil is made from fresh millet and fresh pepper. It is washed and processed into minced meat, then heated and fried in vegetable oil to dehydrate. , and then soaked in hot oil. It can be eaten directly as a seasoning or used as a raw material to process various foods. It is suitable for supplementing spicy or salty dishes.

1. Raw materials: 1 kg of fresh millet pepper, 1 kg of fresh Vitex twigs, 10 kg of vegetable oil, 1 kg of old ginger grains

2. Process: Wash fresh millet peppers and fresh Vitex twig peppers Heat the vegetable oil for making antler, cool it down over low heat (Huonan), fry and dehydrate, add the reserved hot oil, heat it, soak it, cool it down and filter the finished product.

3. Method:

① Wash the fresh millet and fresh chili pepper, put them into a clean grinder and mince them.

② After the vegetable oil is refined and cooled to 40% to 50% of the oil temperature, add 50% of the vegetable oil to the pot and add fresh minced peppers, stir-fry over low heat, until the minced peppers are dehydrated and crispy, add another 50% % warm oil, heat and stir until completely blended, then stop the fire and soak for 1 to 2 hours.

4. Characteristics: The oil is red and bright, spicy and fragrant.

Tips: When frying fresh minced peppers, they must be completely dehydrated and crispy. The second time you add another 50% of the oil, the temperature should be slightly higher. The soaking effect is better if the oil temperature is used.

4. Five-spice red oil

Five-spice red oil is made from dried chili powder and five-spice raw material particles, which are distilled with water, separated from oil and water, and then heated and soaked in vegetable oil. It can be eaten directly as a seasoning and is suitable for cooking various dishes or cold dishes.

1. Raw materials: 10 kg of Chaotian chili powder, 0.5 kg of star anise, 0.3 kg of cumin, 0.2 kg of Sichuan peppercorns, 0.5 kg of bay leaves, 1 kg of bay leaves

2. Process: Refining vegetable oil to make red oil Cool the five-spice granules to 50% temperature, add water to distill the oil, separate the five-spice essential oil and mix it into the red oil finished product

3. Method:

① Crush the five-spice raw materials into smaller particles, but not suitable Finely grind into powder.

② Add 4 times the amount of water to the five-spice grains for heating and distillation. The water should not be too much, so as not to affect the infiltration of the essential oils of the five spices; nor should it be too little, which will affect the oil yield and cause local overheating of the raw materials. Carbonization occurs and odor occurs.

③ Mix the five-spice essential oil obtained by distillation with the red oil in a ratio of 1:50 to obtain the five-spice red oil.

4. Characteristics: Five-spice red oil is brown-red in color and has a rich aroma.

Tips: The distillation time of spiced raw materials should not be too long, otherwise the low boiling point spice ingredients will be lost too much. For example, in specific operations, when the cost cannot be controlled or there is no steaming and retention equipment, you can buy high-quality bottled spiced essential oils from supermarkets in various places and mix them in a ratio of 1:50.

5. Pickled pepper red oil

Pickled pepper red oil is made from red and plump Erjingtiao or Chaotian spicy that was brewed in the same year. It is made into velvet and put into vegetable oil. Stir-fry over medium heat to bring out the aroma and soak in. It can be used to add flavor and color to pickled pepper dishes.

1. Raw materials: 10 kilograms of pickled pepper mash and 50 kilograms of vegetable oil

2. Process: cool the refined vegetable oil, add the pickled pepper mash, heat and stir-fry the finished product

3 , Method:

① Put the vegetable oil into the pot and refine it to remove the bad smell, stop the fire and cool it to 40% to 50% oil temperature for later use.

② Dehydrate the pickled peppers and mince them in a grinding machine for later use.

③ Add minced pickled peppers into vegetable oil, heat and stir-fry over medium heat, wait until the oil is dehydrated and the oil is dark red, then stop the heat.

④ Remove and filter the residue and let it sit for 4 to 6 days.

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

Tips: The pickled pepper residue must be completely removed. The oil should be dark red and slightly clear, and there should be no water-soluble juice.

6. Doubanhong oil

Doubanhong oil is made from high-quality salty and spicy bean paste with red color, fragrant aroma and strong sauce. It is minced by hand or minced by machine. , made by adding vegetable oil and heating and impregnating it. It is suitable for cooking home-style dishes or mixing and seasoning special cold dishes.

1. Raw materials: 10 kg of salty and spicy bean paste, 50 kg of vegetable oil.

2. Process: Cool the refined vegetable oil, add the bean paste, heat, stir-fry and soak the finished product

3. Method:

① Put the vegetable oil into the pot and refine it to remove bad smell, stop the fire and cool it to 40% to 50% oil temperature.

② Put the minced bean paste into the pot and stir-fry until it is fragrant.

③ Remove and filter the bean paste and let it sit for 4 to 6 days.

4. Characteristics: The oil is dark red in color and has a rich aroma.

Tips: The vegetable oil in the bean paste must be kept at room temperature and heated slowly to enhance the aroma. The extracted bean paste is crispy and can be used as another raw material.

7. Mixed red oil

Mixed red oil is made by heating and impregnating spicy bean paste, chili powder, and animal and plant mixed oil. It is suitable for cooking home-style animal offal and Haihe fresh dishes of the same flavor to solve the problem of oily and fragrant cooking that is insufficient in raw materials.

1. Raw materials: 8 kg of salty and spicy bean paste, 2 kg of chili powder, 15 kg of lard oil, 35 kg of vegetable oil.

2. Process: Cool the refined vegetable oil and add the minced bean paste. Heat and stir-fry, add chili powder to soak and filter the finished product

3. Method:

① Refine animal and vegetable oils separately to remove bad odors, stop the fire and cool to 40% to 50% oil temperature.

② Add bean paste paste, stir-fry over medium heat until crispy and fragrant, then add chili powder for dipping.

③ Remove and filter the doubanjiang crispy ingredients, transfer to a clean stainless steel container to cool, and then refrigerate in the freezer.

4. Features: The sauce is rich in aroma and red in color.

Tip: The amount of animal fat added in summer must be less than 15% in winter.

8. Hot pot red oil

Hot pot red oil is made from dried Erjing twigs and Chaotian peppers. It is soaked and steamed until soft, and then minced glutinous rice cakes and peppers are minced using a grinder. Add salty and spicy bean paste and vegetable oil to heat and soak. It is suitable for use in stir-frying or seasoning dishes for various spicy hot pots.

1. Raw materials: 10 kg of glutinous rice cake with minced chili pepper, 3 kg of salty and spicy bean paste, 50 kg of vegetable oil.

2. Process: Cool the refined vegetable oil, add glutinous rice cake with minced chili pepper, salty and spicy bean paste, heat and stir-fry Impregnated and filtered finished product.

3. Method:

① Refine the vegetable oil to remove bad odor, stop the fire and cool it to 40% to 50% oil temperature.

② Add glutinous rice cake, minced chili pepper, salty and spicy bean paste, stir over low heat, stir-fry until fragrant, dehydrated and soaked.

③ Remove the slag and filter and transfer it to the stainless steel barrel container.

4. Features: fresh and spicy, pure, bright red and transparent.

Tips: The heat should not be too high to prevent the glutinous rice cake and pepper stew pot from producing peculiar smell.

For the red oil, you need thick chili powder and fine chili powder. Put it in a basin and heat the oil. The temperature should not be too high. Pour a little and stir. It usually takes two people.

Otherwise, it will be easy to paste and keep stirring. After it is finished, let it sit for a while and then scoop it out from the top with a spoon.

Main ingredients, dried chili peppers, vegetable oil, (the ratio is 5 kilograms of oil, one and a half kilograms of chili peppers. Of course, you can add more if you feel it is not spicy, but 5 kilograms of oil cannot exceed 2 kilograms.

As a senior chef, I will tell you

How to make red oil!

You must use Sichuan’s handmade chili noodles! Use half thick and half thin. !

Use a mixed oil! That is, add 1 pound of sesame oil and half a pound of pepper oil! This kind of oil will make the chili oil taste red and fragrant! p> The method is

First, boil the rapeseed oil until it is smokey and cooked! Add sesame oil and pepper oil! Heat the oil to 80 degrees and fry the star anise, cinnamon and bay leaves! Fry onion, ginger, garlic, coriander, and celery leaves until browned, then wait for the oil to cool to 80 degrees and add a pound of sesame seeds! Then slowly pour it into the chili noodles, stirring continuously, and then cool it for a day or two to enjoy it! of chili oil... I hope it can help you! Thank you for your support and encouragement. Thank you

From my personal point of view, the emphasis is on the two words "special fragrance" and "brightness", and the coloring must be added to make it red (it should be in the country As permitted by law (that is, the amount of food coloring cannot exceed the standard), it is difficult to make it red without coloring.

Try to choose dark red peppers, and use readily available thirteen spices, five-spice powder, etc. Spices, or you can go to a traditional Chinese medicine store to order spices and herbs for making braised pork (i.e. five-spice pork). Depending on the amount of spices used and the ingredients in them, the aroma produced will change. This needs to be noted, so that if you want to cook it, Only the scent you feel is good (there is no standard for scent, it actually depends on the customer's return rate, no one's statement is accurate). After passing the test in practice, I will decide on this scent as my signature scent in the future. To be bright, it is nothing more than working hard. Peanut oil, sesame oil (with fragrance). Use the method you are familiar with, pay attention to the heat, and study the proportions of various ingredients. Don’t be impatient. I believe that given time, you can create your own brand.

Oil is a cooking ingredient with a spicy flavor and is a unique technique in Sichuan cuisine. You can also see smuggled "red oil", which is actually a kind of fuel oil. Red oil is mainly made from Sichuan Chaotian pepper. Vegetable oil and other spices (such as pepper, star anise, sannai, onion, garlic, ginger, sugar) are simmered over slow fire.

Many dishes are mixed with red oil, which will increase the color and at the same time. It makes people have a huge appetite. It can be said that it is full of color and fragrance, and it is the kind of fragrance that you can't get enough of.

Boil red oil

Ingredients preparation:

(1) Wash the ginger and pat it Break the green onions into knots, and prepare the peppercorns, anise, cinnamon, and fragrant leaves.

(2) Clean the pot, heat the lettuce oil and then turn off the heat. When it cools to 40 to 50%, turn on the low heat again, add ginger and green onion and stir-fry thoroughly. fragrant.

(3) Take out the ginger and green onion, add peppercorns, star anise, cinnamon, sanye and bay leaves and continue to simmer over low heat until fragrant.

(4) Pour in the chili powder, stir evenly, and stir-fry over low heat until the chili becomes fragrant.

(5) Pour in 50 ml of boiling water and continue to simmer over low heat.

(6) When the water in the pot dries up, turn off the heat.

(7) Put the chili oil in a container, cover it and soak it overnight, then it is ready for consumption.

Food made with red oil:

Husband and wife’s beef slices

Red oil belly

Red oil pig ears

Before making chili oil, we need to prepare brightly colored dry red For chili noodles, it is best to use thick chili pepper noodles. For condiments, we need to prepare star anise, cumin flavor, cardamom, fragrant sand, grass fruit, lemongrass, bay leaves, and some sesame seeds. After preparing the ingredients, you can start cooking. Put the chili noodles in a container with high temperature, heat the oil in a pan, and wait until the oil is hot. The oil is very particular. First, we need to put in some rapeseed oil. After a minute, we will turn down the heat. Pour some sesame oil and peanut oil into the pot. Then add the aniseed ingredients prepared in advance, wait until the oil is hot, and beat out the fried aniseed ingredients. Put the chili powder we prepared in the container, pour the oil in the pot into the container and stir evenly. Finally, we put the sesame seeds into the container and stir them, and our chili oil is ready. If you want the color to be redder, add some comfrey. Lithospermum can increase the brightness of the color.