Here I will share with you my method of making red oil. In practice, you may need one or two experiments to master the discretion and make red oil with good color and flavor.
* The following materials are used as proportion reference, and appropriate adjustments are made according to your own needs.
Materials:
200 grams of red pepper powder (sea pepper noodles)-choose the best fresh one that can smell the fragrance.
Korean Chili powder100g-Korean Chili powder can help the color of the finished product become bright.
50 grams of crushed pepper-crushed pepper can help the taste of the finished product.
20 grams of pepper granules
50g of cooked white sesame seeds-increase the fragrance of the finished product.
Salt10g
500 ml of vegetable oil
Production process:
-Put the dry ingredients into a container that is not afraid of scalding and mix well.
-Heat the oil to 70% heat, pour it into the dry material, stir it evenly with bamboo chopsticks and stand for more than 2 hours. (The way to judge that the oil is 70% hot is to drop a small drop of water into the oil, if the water immediately makes a "squeak" sound; If the oil has smoked, it is too hot. Let it be cold 1 min before use, otherwise the red oil will be bitter. )
-Pour the red oil into a glass bottle for storage.
* After the red oil is used up, the remaining sediment can be used again with some hot oil. Materials that have been used twice can be thrown away.
2. The production of red soup (also called' soup marinade') and old oil are two important technologies related to the flavor and characteristics of hot pot. If you master these two technologies, you will basically master the technical core of red hot pot.
Raw materials; Xixian watercress1500g, Chaotian dried pepper 200g, Sichuan Hanyuan pepper 450g, ginger100g, garlic 250g, scallion knot 250g, Yongchuan fermented soybean 250g, crystal sugar 200g, fermented grains 500g, star anise 80g, Amomum tsaoko (seeded). 30g of Lingcao, 30g of cardamom, 30g of Arnebia euchroma, 0/000g of melted butter/kloc-,500g of melted lard, 2,000g of cooked vegetable seed oil, 6,000g of pig bone, 250g of chicken essence and 250g of salt.
Production: 1. The dried chilies are braised in boiling water for 10 minutes, chopped with a knife (or minced with a machine) to make Ciba chilies. 2. Heat butter in a pot, add half of peeled and smashed raw ginger and onion knots and fry them until they are dry. Pick out the raw ginger and onion knots, add lard and rapeseed oil, stir-fry them in Xixian watercress for about 10 minutes when the oil is heated to 50%, then add Ciba pepper and stir-fry until the oil color is red, add garlic and dry pepper in the air. 3. Put star anise, kaempferia kaempferia, Amomum tsaoko, Cinnamomum cassia, clove, fennel, fragrant leaves, Lingcao, Amomum cardamom and Lithospermum into a soup pot and bring to a boil with high fire, and then turn to low fire for 60 minutes. When the red oil in the soup pot floats on the surface, the old hot pot oil is scooped out.
Add fermented glutinous rice juice, chicken essence and salt to the remaining soup to form a red soup brine.
Remarks: Another way is to add herbs to the base material for frying, and stir-fry the fragrance slowly. The fragrance is melted into the base material, and then it is boiled into red soup with bonzi bone soup. The effect is good.
References:
Oriental food magazine has a question and answer section