1. Red oil is a commonly used seasoning in coleslaw. Good or bad red oil will affect the color, aroma and taste of the dish. 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

Making process:

- 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.

* The leftover sediment after using the red oil can be used once more with some hot oil. The ingredients used twice can be thrown away.

2. The production of red soup (also known as 'soup brine') and old oil is an important two technologies related to the flavor characteristics of hot pot. If you have mastered these two technologies, you have basically mastered the technical core of the red hot pot.

Raw materials; 1500 grams of Pi County Bean Paste, 200 grams of Chaotian dried chili pepper, 450 grams of Sichuan Hanyuan pepper, 100 grams of ginger, 250 grams of garlic, 250 grams of scallion knots, 250 grams of Yongchuan tempeh, 200 grams of rock sugar, 500 grams of mash, 80 grams of star anise, 30 grams of grasshopper (seeded), 50 grams of kauri, 30 grams of cinnamon, 15 grams of cloves, 30 grams of cumin, 30 grams of spices, 30 grams of primrose, 30 grams of spice. 30 grams, 30 grams of primrose, 30 grams of nutmeg, 30 grams of comfrey, 1,000 grams of melted butter, 500 grams of melted lard, 2,000 grams of cooked rapeseed oil, 6,000 grams of pig's stick bone, 250 grams of chicken essence, 250 grams of salt.

Production: 1. dried chili with boiling water for ten minutes, chopped fine with a knife (or twisted into mush with a machine) made of patty cake chili. 2. will be butter into the pot hot, add half peeled and patted ginger and onion knots frying flavor, (about fried to the onion knots ginger texture dry so far) pick out ginger and onion knots do not need to be put into the lard, rapeseed oil, when the oil burns to 5 into the heat into the parapet bean paste fried for about ten minutes, and then put into the pattypan chili pepper continue to stir fry until the oil color red, add garlic, ChaoTian dry chili pepper, pepper, rock sugar, black beans, the remaining ginger stir fry flavor, pour into the soup pot mixed with bone broth. 3. star anise, mountain nai, grass jelly, cinnamon, cloves, cumin, incense leaves, LingCao, white nutmeg, comfrey into soup pot into a large fire to boil, and then change to a small fire for 60 minutes. When the red oil in the soup pot to float to the surface scoop out both hot pot old oil.

The rest of the soup add mash juice, chicken essence, salt into the red flavor soup brine.

Note: Another way to do this is to add herbs to the sautéed base together with the slowly frying out the flavor, the flavor melts into the base and then add the stick bone soup into the red soup, delicious!

Another way to do it: Step 1: cook the vegetable oil or other vegetable oil, otherwise it will have a raw flavor;

Step 2: cool the cooked oil to between 90-100 degrees Celsius;

Step 3: pour the cooled oil into the container containing red pepper powder and appropriate salt, stirring while pouring;

Step 4: cool the mixed oil in the container to between 20-30 degrees Celsius, and use a sand net to replenish the oil. Between 30 ℃, with a sand net complementary filtration that is the red oil of Sichuan.

Smart red oil and pepper oil:

Red oil

Main ingredient: red pepper

Seasoning: chili powder, salad oil, ginger, each appropriate amount

Practice:

1, will be the dry pan heated to 40% hot (not too hot), put the red pepper into the stir-fried incense, raw hands, do not be distracted ah! Otherwise, it is easy to fry the paste.

2, cooled with a coffee grinder to grind it into powder, of course, no grinder, you can also use a rolling pin into the chili pepper crushed, it will be more trouble-free. After the container, add a little warm water and mix well, add water to the chili powder can be moist, do not add too much.

3, the pot on the fire, pour and chili powder ratio of 5:1 (chili powder 1, oil 5) amount of salad oil, and then add a piece of patted ginger, burned to seven or eight percent of the heat will be slowly added to the oil container, homemade chili oil is complete.

4, to make the red oil and red and fragrant, the secret lies in the production of chili powder to add a little warm water, forcing out the chili pepper in the color red pigment, and then add a piece of ginger in the oil firing flavor, so that the red oil and red and fragrant.

My practice: put the chili noodles in a bowl not afraid of hot, mix a little soy sauce to make the chili noodles more wet ---- This is in order not to easily burn burnt, add a little pepper powder and ginger powder and so on (if there is, do not add the line), mixing well after the oil to the fast smoke, turn off the fire, a hand not afraid of hot big spoon to scoop the oil into a bowl, the other hand to take a small spoon to stir, so that chili noodles The chili noodles will not be burnt... If you want more red oil, add more oil, I usually let the oil not reach the chili powder, and then bottle it after it cools down. Then you can add it to cold dishes or stir-fries, and when I say add red oil, I don't just mean add oil, but also chili powder of course.

If you can't eat spicy food and want a nice red oil, you can use the same kind of chili powder used to make Korean kimchi, which has a nice red color. Or, you can mix the Korean kimchi chili powder with the hot chili powder, and it will be both hot and colorful. When I went to a friend's house to eat dumplings, I saw her red chili oil and thought it was very spicy, but it turned out that I couldn't feel any spiciness at all, and I didn't enjoy eating it. She said that she used the same kind of chili powder she used to make Korean kimchi in order to take care of her son's inability to eat spicy food. I realized that the chili pepper used in Korean kimchi is very colorful.