Their Chili oil is red and fragrant! What did you add?
On the issue of additives, there may be about 30% shops with additives, which are all within the safe range! And not all dishes will add additives! Only a few dishes will be added in small quantities because of raw materials or taste problems! Not all dishes have additives!
As for Chili oil, there is no additive! The reason why the red pepper oil in the hotel is rich in fragrance and bright in color is that every step of refining red oil is meticulous to achieve that effect!
The dishes made with this red oil will be bright and fragrant!
The main oil preparation for refining red oil: 30 kg of clean rapeseed oil.
Spicy vegetables: ginger slices, shredded onion, chopped green onion, chopped green onion and celery. All vegetables are about 2 kg.
Common spices used in red oil are: star anise, cinnamon, fragrant leaves, cardamom, citronella, tsaoko and fragrant fruit. The total weight of perfume is about 150g.
Chili powder preparation: it is divided into coarse Chili noodles and fine Chili noodles, and the difference between raw Chili noodles and fried Chili noodles in advance is about 8 kg.
PS: We usually use medium and coarse pepper noodles, and the variety of peppers is generally a new generation of peppers (peppers are shown below). Of course, you can also choose persimmon pepper to taste.
The steps of refining red oil:
①: Soak all seasonings in advance, then wash and drain.
②: Take a stainless steel barrel, pour all the Chili powder into the barrel, pour a proper amount of rapeseed oil, and mix all the Chili powder well. Let the Chili powder absorb oil first to avoid frying the Chili powder with high oil temperature later.
③: When the pot is hot, add rapeseed oil. When it is 30% hot, put down the spices, soak and fry until dry, especially when the fragrant leaves are yellowish, then pour the spices and oil into the Chili powder.
④ When the pot is hot, pour the remaining rapeseed oil into the pot. When it's about 50% hot, put all the vegetables in and fry them on medium heat! Stir-fry all the water in the dish, take it out and throw it away! The oil temperature at this time is about 200-230 degrees.
⑤: Pour the oil in the pot into the Chili powder and stir it with a spoon to avoid frying. If the oil temperature is too high, cold oil should be added at any time to cool down. After the temperature drops, cover it and let it stand for 24 hours.
⑤: After standing for 24-36 hours, open the lid again and stir all the oil and pepper evenly again with a spoon. After the Chili powder is precipitated, you can get red oil with rich fragrance and bright red color!
Let's talk about why the fried red oil smells good!
①: Whole plant materials, their purpose is to remove the odor of oil and increase the fragrance of oil! You should find that the added vegetables are all fragrant materials.
②: After the spices are soaked and fried at medium oil temperature, basically all the fragrance will be forced out, which will make the red oil have a faint fragrance that can hardly be smelled. The combination of this fragrance and the fragrance of vegetables can further enhance the fragrance!
③ After refined vegetables and high oil temperature, the beany smell of rapeseed oil itself is basically removed! However, the fragrance of rapeseed oil itself is not completely volatile, and it further combines the fragrance of spices and vegetables!
④ Pepper powder, after being fried at high oil temperature, produces its own "scorching taste"+oily taste+vegetable taste+spice taste. These flavors have been precipitated and fused over time, forming the unique spicy red oil flavor of the hotel! And this is also the reason why the hotel has a strong smell of red oil!
PS: Many chefs are not satisfied with the above tastes. When frying red oil, they should add some walnuts and white sesame seeds to further enhance the flavor!
What's more, the peppers extracted from red oil are dried peppers, which are fragrant first and then ground into fine powder. This kind of pepper will be more fragrant, and it is generally found in Chili red oil in Chongqing.
To sum up: the above steps completely integrate the fragrance of various materials into the red oil! How can the red oil made in this way not smell good?
Tips for keeping red oil: Store it in a dry and cool place, and be sure to cover it to prevent foreign objects from falling into the oil drum and prevent the fragrance from volatilizing. Red oil stored for 7 days-1 month has the best effect. If it is sealed red oil, it can be stored for at least 6 months.