Spicy red oil is made from dried Chili peppers, which are baked to crisp and become nails.

Flake or slightly smaller shape, which is made by heating in vegetable oil, can be directly eaten as seasoning or used as raw material to process various seasonings, and is suitable for cooking various dishes and mixing cold dishes.

Raw materials: dried Chili 10 kg vegetable oil 30 kg.

Process: washing dried peppers without damp and musty smell → baking and tabletting → heating and refining vegetable oil → cooling → soaking → heating → cooling → filtering → finished products.

Method:

① Red dried pepper with water content below 12% was selected. Strong spicy taste, no impurities and mildew are required.

(2) Fresh vegetable oil is put into the pot, and the oil is boiled by strong fire to volatilize its bad smell, and the fire is stopped until the oil temperature is naturally cooled to 40% to 50%.

(3) Put the baked pepper fragments into the cooling oil, stir, soak for about 1 hour, heat with low fire until the pepper is light brown, and cease fire.

(4) take out the pepper fragments, when the oil temperature returns to room temperature, add soaking for 24 hours, take out, and filter the red oil.

Features: bright red oil, clear and transparent, with strong spicy flavor.

Tip: After the oil temperature returns to room temperature, the pepper added can be allowed to stand for a period of time, and then clarified. Sesame oil is prohibited for the selected vegetable oils.