2, in the stone mortar pounded.
3, in the bowl bowl (put a little salt).
4, vegetable oil (blended oil) boiled until 80% hot.
5: Remove from the heat and let it cool for a while
6: Pour the hot oil into the bowl with the pounded chili noodles.
7. Stir the chili noodles while pouring so that they are evenly heated.
8: Add the oil when it completely avoids cooling.
9, to be separated from the chili and red oil to raise the red oil can be. Can also be the following method to mention the red oil: red oil made after the oil cooled to the bowl bowl is not hot when hot in the chili pepper bowl to add the same amount of boiling water such as oil, stirring after the chili pepper to sink to the bottom of the red oil floating on top of the red oil can be beaten out of the red oil.
Spices Editor
Spicy red oil
Spicy red oil is made of dried chili peppers, baked and crisped in the form of fingernail
slice or slightly smaller form, and put into the vegetable oil heated and become, can be used as a seasoning to consume directly, or as a raw material for processing all kinds of condiments for the cooking of all kinds of dishes as well as the mixing of the production of cold dishes to use.
Raw materials: 10 kg of dried chili pepper 30 kg of vegetable oil
Process: dried chili pepper washing without moisture moldy → baking system flake → vegetable oil heating and refining → cooling → impregnation → heating → cooling → filtration → finished product.
Methods:
①Select red dried chili peppers with water content below 12%. Requirements for pungent flavor, no impurities, mold.
② Fresh vegetable oil into the pot, high fire so that the oil boiling simmering, volatile odor, cease fire until the oil temperature naturally cooled to forty to fifty percent oil temperature can be.
3 baked chili pepper pieces into the cooling oil, stirring, impregnated for about 1 hour, micro-fire heating until the chili is light brown, cease fire.
④Scoop out the chili pepper pieces, when the oil temperature returns to room temperature, add the impregnation for 24 hours and scoop out, and strain the red oil.
Features: bright red oil, clarified and transparent, fragrant and spicy flavor.
Tips: oil temperature back to room temperature after adding the chili can be left for a period of time, and then clarified, the selected vegetable oils, sesame oil is prohibited.
Spicy red oil
Spicy red oil is dried chili peppers, peppercorns as raw materials, through the processing of its crushed into a coarse piece of granular, into the heating of vegetable oil impregnated and become, can be used as a seasoning for direct consumption, it is desirable to be used as raw materials for processing various types of food, suitable for the modulation of spicy dishes, as well as the use of hot dishes, and the cold dishes of the seasoning.
Raw materials: 10 kilograms of dried chili pepper coarse powder, 3 kilograms of peppercorns vegetable oil 30 kilograms
Process: dry chili pepper washing without moisture moldy → peppercorns soaked in warm water to the soft → the system of coarse granular → vegetable oil heating and refining → cooling → impregnation → heating → cooling → filtration → finished product.
Methods:
①Select no impurities moldy moisture content of less than 12% of the color of the red dried chili pepper coarse powder, pepper into the warm water soak until soft, row coarse grain.
②Vegetable oil into the pot, refining to be volatile to the end of the bad smell, cease fire until the oil temperature naturally cooled to forty to fifty percent oil temperature can be.
3 chili pepper powder into the cold oil, stirring, impregnated for about 1 hour, add pepper grains micro-fire heating to slightly pepper flavor, cease fire impregnated 6 to 8 hours.
4 will be spicy oil filtration, take 3 to 4 layers of clean gauze will be taken out of the residue package, back to place the oil impregnation can be.
Tips: Peppercorns must be added after 1 hour of impregnation of chili powder to avoid high oil temperature to reduce the aroma of peppercorns.
Fresh pepper red oil
Fresh pepper red oil is fresh millet chili, fresh two thorns pepper as raw materials, after cleaning and processing of velvet, put into the vegetable oil heated and fried dehydrated, and then added to the hot oil impregnation and become. It can be used as a seasoning for direct consumption, and can also be used as a raw material for processing various types of food, and is suitable for supplementing fresh and spicy or salty and spicy dishes.
Raw materials: fresh millet pepper 1 kg fresh two thorns 1 kg vegetable oil 10 kg ginger 1 kg
Process: fresh millet pepper, fresh two thorns chili pepper washed → velvet → vegetable oil heating and refining → cooling → small fire (fire south) fried dehydration → add the reserved hot oil → heating → impregnation → cooling → filtration → finished product.
Methods:
① Wash the fresh millet chili and fresh two thorns chili, and put them into the clean grinding machine for making velvet.
② Vegetable oil refining and cooling to 40% to 50% oil temperature, take 50% of the vegetable oil into the pot to add fresh pepper velvet, micro-fire frying, to be dehydrated pepper velvet crispy, add the other 50% of the warm oil, heating and stirring until fully blended with the cease-fire impregnation for 1 to 2 hours.
Features: red oil, fresh and spicy fragrance.
Hints: fried fresh pepper mushrooms must be completely dehydrated and scattered, the second time to add the other 50% of the oil temperature should be slightly higher, the use of oil temperature impregnation effect is better.
Five-spice red oil
Five-spice red oil is made of dried chili powder and five-spice raw material granules, distilled with water and separated by oil and water, and then put into vegetable oil to be impregnated with heat and become, which can be consumed as a seasoning directly, and is suitable for cooking all kinds of dishes or coleslaw.
Raw materials: 10 kg of chili powder 0.5 kg of star anise 0.3 kg of Sannai 0.2 kg of aniseed 0.5 kg of peppercorns 0.5 kg of allspice 1 kg
Process: refining vegetable oil → red oil → cooled to fifty percent temperature → five spice particles → add water → distillation → separation of oil and water → five spice essential oil → seasoned red oil → finished products
Methods:
1) five spice raw materials crushed into smaller particles, but not too fine into the end.
② the five spice particles add 4 times the water for heating and distillation, the water should not be too much, so as not to affect the essential oil seepage of the five spices; should not be too little, affecting the rate of oil, resulting in the raw materials of localized overheating, resulting in carbonization, odor.
3 will distill the essential oil of five spices, according to the ratio of 1:50 and red oil blending, that is, five spices red oil.
Features: five spices red oil is brownish red, with a strong aroma.
Tips: five spice raw material distillation time should not be too long, otherwise caused by the loss of low boiling point of the spice component is too large. If the specific operation, the cost is not suitable to master the control or no steam retention equipment, can be purchased from various supermarkets around the quality of the bottled five spices essential oil according to the ratio of 1:50 can be blended.