It's best to use half of each, canola oil is not as transparent and fluid as salad oil. If you use only salad oil, the flavor is not as authentic as canola oil.

Red oil practice

Main ingredients: 25 grams of dried chili peppers, 700 grams of vegetable oil, 20 grams of white sesame seeds

Accessories: cinnamon 2 sections, anise 1, 1 piece of grass, 3 nuts, 15 pieces of incense, 5 sections of scallions, 4 pieces of ginger

1, the preparation of the raw materials

2, frying pan is hot, pouring a small amount of cooking oil to moisten a pan, and then poured, leaving the so-called "skimming pan". Leave the so-called "steak pot oil", into the dried chili pepper segments, stir-fry over low heat until crispy and slightly burnt sheng out and let it cool

3, will be cooled fried chili pepper with garlic mortar pounded chili pepper, do not pounded too fine, or it is very easy to paste

4, 700g of vegetable oil poured into the pot, high heat until 80% of the heat, about 180 ℃, and then turn off the fire

5, and so the oil in the pot cooled a little, into the green onions, ginger, fried until browned and fished out

6, continue to put into the cinnamon, star anise, allspice, grass berries, nuts and sand nuts fried for 10 ~ 15 minutes, so that the flavor of the spices penetrate into the oil, fished out the spices

7, the oil poured into the stainless steel containers, cooled to 50 percent of the heat, about 130 ℃, poured into the chili pepper 1 / 3 of the pasta When the oil temperature drops to 40%, about 110℃, pour in 1/3 of the chili noodles and white sesame seeds; when the oil temperature drops to 30%, about 90℃, pour in the last 1/3 of the chili noodles, stir well to fully integrate the oil and chili peppers

8, when the oil is almost cool, put a lid on the container and let it stand overnight

9, put the red oil that has been put in the refrigerator overnight into an airtight container to keep it in the refrigerator. Be sure to seal it, or the flavor will escape