Canola oil;
This practice of chili oil, also known as red oil, is one of the most classic practices in Sichuan.
Practice and steps
1 refining oil is best to choose stainless steel products, so that the safety
2 pot to add 2000g of pure rapeseed oil over medium heat and slowly increase the temperature to 80% of the oil temperature of 240 degrees or so off the fire.
3 no thermometer we use the earth - choose a waterless onion (be sure to determine that there is no water Oh remember to remember) put a little in the frying pan, if the onion quickly frying on the oil temperature is enough, and here again, a few words, the refining of oil, people must not leave, the kitchen fire a lot of refining is caused by the oil! the!!!
4 high temperature hot oil with a spoon slowly add chili noodles.
5Add half of the hot oil (about 1000g) while stirring the chili noodles, so that all the chili noodles are saturated with hot oil.
6After stirring, the chili oil is drenched with the first hot oil, and this first process is to scald the chili oil to bring out the flavor.
7The remaining 1000g of cooked rapeseed oil is slowly cooled down to about 150 degrees in a wok. Add all of the remaining 150-degree cooked canola oil to the chili noodles.
8 Refined red oil covered and stored overnight the next day you can eat the authentic Sichuan chili oil, that is called fragrant Oh!