1. Red oil is a commonly used seasoning in cold dishes. Good or bad red oil will affect the color, aroma and taste of the dishes. Good red oil not only adds color to the coleslaw, but also smells good and tastes good; bad red oil will make the color of the coleslaw become dull or lusterless, and will have a bitter taste or tasteless.

Here I share with you my method of making red oil, in practice, you may need one or two trials to get a good grasp of the situation, to make the color and flavor of the red oil to.

* The following quantities of ingredients are used as a reference ratio, and should be adjusted according to your own needs

Materials:

Red chili pepper powder (sea pepper noodles) 200 grams - choose the best fresh ones, the kind that can smell the fragrance.

Korean Chili Powder 100g - Korean Chili Powder helps to make the color of the finished product bright.

Crushed Chili Peppers 50g - Crushed chili peppers will help the flavor of the finished product.

Pepper grains 20g

Cooked white sesame seeds 50g - Adds flavor to the finished product.

Salt 10g

Vegetable oil 500ml

Procedure:

- Mix the dry ingredients in a container that is not afraid of heat.

- Heat the oil to 70% heat, pour it into the dry ingredients and mix well with bamboo chopsticks to rest for more than 2 hours. (To judge if the oil is 70% hot, put a small drop of water into the oil, if the water immediately produces a "squeak" sound, it's OK; if the oil is already smoking, it's too hot, let it cool down for 1 minute before using it, otherwise the red oil will be bitter.)

- Pour the red oil into a glass jar for storage.