Spicy Red Oil
1. How to Make Spicy Red Oil
Spicy red oil is made from dried chili peppers, baked and made crispy in the form of nail slices or slightly smaller forms, put into the vegetable oil heated and made, can be used as a seasoning to be consumed directly, or as a raw material for processing a variety of seasonings for all kinds of food dishes and cold dishes mixed production. It is suitable for cooking all kinds of dishes and mixing of cold dishes.
Raw materials: 10 kg of dried chili pepper, 30 kg of vegetable oil
Process: dried chili pepper washing without moisture moldy smell → baking system flake → vegetable oil heating refining → cooling → impregnation → heating → cooling → filtration → finished product.
Methods:
①Select red dried chili peppers with water content below 12%. It is required to have strong pungent flavor, no impurity and mold.
② fresh vegetable oil into the pot, high fire to make the oil boiling and simmering, volatilization of its bad odor, cease fire to be 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
2. Spicy red oil production method
Spicy red oil is to dry chili peppers, peppercorns as raw materials, the processing of its crushed into a coarse slice of granular, into the vegetable oil heated impregnated and become available as a seasoning for direct consumption, it is desirable to be used as raw materials for processing of various types of food for the modulation of spicy hot dishes, as well as the use of cold dishes for seasoning.
Raw materials: dried chili pepper 10 kg of coarse powder pepper grain 3 kg vegetable oil 30 kg
Process: dried chili pepper washing without moisture moldy taste → pepper warm water soak to soft → system 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 warm water soak until soft, row of coarse grains.
② Vegetable 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
3. Fresh pepper red oil production method
Fresh pepper red oil is fresh millet chili, fresh two thorns of pepper as raw materials, after cleaning and processing the production of velvet, put into the vegetable oil heated and fried dehydrated, and then added to the hot oil impregnated and become. It can be used as seasoning for direct consumption, and can also be used as raw material for processing various types of food, suitable for fresh and spicy or salty and spicy dishes to supplement.
Raw materials: fresh millet chili 1 kg fresh two thorns 1 kg vegetable oil 10 kg ginger 1 kg
Process: fresh millet chili, fresh two thorns chili washed → velvetting → vegetable oil heating and refining → cooling → low-fire (fire south) stir-frying dehydration → add the reserved hot oil → heating → impregnation → cooling → filtration → finished product.
Methods:
① Fresh millet chili, fresh two thorns chili washed, into the clean grinding machine 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 completely 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
4. Five-spice red oil production method
Five-spice red oil is based on dried chili powder, five-spice raw material particles as raw materials, water distillation, and through the separation of oil and water, put into the vegetable oil heated impregnation and become, can be used as a seasoning for direct consumption, suitable for cooking a variety of dishes or cold dishes.
Raw materials: 10 kg of chili powder, 0.5 kg of anise, 0.3 kg of cumin, 0.2 kg of pepper, 0.5 kg of coriander, 1 kg of spices
Procedure: 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 → blend into red oil → finished product
Methods:
1) Five spices, five spices, five spices, five spices, five spices, five spices, five spices, five spices, five spices, five spices, five spices, five spices, five spices, five spices, five spices raw materials crushed into smaller particles, but should not be 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 essential oil of five spices according to the ratio of 1:50 can be blended.
Bubble pepper red oil
5. bubble pepper red oil production method
Bubble pepper red oil is the color of the red full of the year soaked in the two wattle or ChaoTianChaoShi as raw materials, by the system of velvet into the vegetable oil, medium heat frying and heating excellent out of the aroma of the impregnation and become, can be done for the bubble pepper dishes to enhance the flavor and color.
Raw materials: 10 kilograms of pickled pepper velvet 50 kilograms of vegetable oil
Process: refining vegetable oil → cooling → add pickled pepper velvet → heating → fry → impregnation → finished
Methods:
① Vegetable oil into the pot to remove undesirable flavors, cease fire cooled to 40% to 50% of the temperature of the oil to be used.
② Peppers dehydrated into the grinder for use.
③ add pickled pepper pure into the vegetable oil, heating and stirring stir frying, to be fried dehydration to oil dark red, cease fire.
④ Remove and filter the residue, and leave it for 4-6 days.
Features: deep red color, with the aroma of pickled peppers.
Tips: pickled pepper residue material must be thoroughly removed, the oil should be deep red and slightly bright, no water-soluble juice.
Bean red oil
6. Bean red oil production method
Bean red oil is the color of red ester aroma, rich sauce flavor of high-quality salty and spicy bean paste, by hand chopped fine or grinding machine velvet as raw materials, by adding vegetable oil heating impregnation. It is suitable for cooking home-style dishes or seasoning special cold dishes.
Raw materials: salty and spicy bean paste paste 10 kg 50 kg of vegetable oil
Process: refining vegetable oil → cooling → add bean paste paste paste → heating → fry → impregnation → finished
Methods:
① vegetable oil into the pot refining to remove undesirable flavors, cease-fire cooled to 40% to 50% of the oil temperature.
② Bean paste paste into the pot frying heat, excellent aroma.
③ bean paste residue removal and filtering, leave for 4 to 6 days can be.
Features: deep red oil, sauce ester flavorful.
Tips: Bean paste into the pot of vegetable oil temperature must be maintained at room temperature, slow heating fragrance excellent, after the extraction of the bean paste, can be used as another raw material.
Mixed red oil
7. Mixed red oil production method
Mixed red oil is salty and spicy bean paste, chili powder, animal and plant mixed oil, heat impregnation and become. It is suitable for the cooking of animal offal of homemade flavor category, as well as sea and river freshwater dishes of the same flavor type, in order to solve the problem of insufficient raw material essence of the cooking treatment of oil and aroma.
Raw materials: 8 kg of salty and spicy bean paste mushrooms 2 kg of chili powder 15 kg of chemical lard 35 kg of vegetable oil
Process: refining animal and vegetable oils → cooling → adding bean paste mushrooms → heating → frying → adding chili powder → impregnation → filtration → finished products
Methods:
①Animal and vegetable oils are refining and removing undesirable flavors, cease-fire cooled to forty to fifty percent of oil temperature. Oil temperature.
② Add the bean paste paste, medium heat and fry until crispy, excellent aroma, and then add chili powder impregnation.
③ Bean paste paste material clear filter, turn clean stainless steel container cooling, into the freezer can be refrigerated.
Features: sauce ester aroma, oil moist color red.
Hint: The amount of animal fat added in summer must be less than 15% in winter.
Hot pot red oil
8. Hot pot red oil production method
Hot pot red oil is to dry two thorns, Chao Tian Pepper as raw materials, after soaking, steaming until soft, using a grinder to grind patty cake chili pepper velvet, adding salty and spicy soybean paste, vegetable oil heated maceration and become. Suitable for all kinds of spicy hot pot stir-fry ingredients or seasoning plate use.
Raw materials: 10 kg of patty cake chili pepper paste, 3 kg of salty and spicy bean paste, 50 kg of vegetable oil
Process: refining vegetable oil → cooling → adding patty cake chili pepper paste → salty and spicy bean paste → heating → frying → impregnation → filtration → finished product.
Methods:
① Refining vegetable oil to remove undesirable odors, cease-fire cooling to forty to fifty percent oil temperature.
② Add patty cake chili pepper mushrooms, salty and spicy bean paste stirred over low heat, stir-fried until the aroma dehydration impregnation.
③ Degreasing and filtering transfer to stainless steel bucket container can be.
Features: fresh and spicy pure, red and transparent.
Tips: frying fire should not be too large, to prevent the patty cake chili burnt pot to produce odor