Hello glad to answer your question, first do a simple self-introduction, I engaged in the Lanzhou beef noodle industry for many years, for the production of red oil is a professional level, because in the noodle shop will use a lot of red oil, may be a lot of people will say that to do a red oil what professional level or technical content, if you think so that is wrong, then listen to me to speak a little,

Red oil is actually chili oil, chili oil is called a variety of different regions on the chili oil called different, respectively; red oil, spicy, chili oil.

Ratio of oil to chili noodles in red oil

Although it is called differently on the surface, there are still many differences in reality, the main difference is that the production of red oil is generally the ratio of oil to chili noodles is 5:1, which means that a catty of chili noodles needs to be used for frying chili noodles with 5 catty of oil.

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Chili oil to chili noodles ratio

The ratio of chili production is different in many regions, most of the production of chili oil to chili noodle ratio of 3:1, that is, 3 jin of oil to deep-frying 1 jin of chili noodle.

The ratio of oil to chili noodles in regular chili oil

The ratio of chili oil in individual homes is basically no fixed ratio, but the ratio of oil to chili noodles in individual homes is basically no more than 5:1, and is generally less than this ratio, which means that the red oil in individual homes is all the same. The chili pepper is more and the oil is less.

Summarize a

Through the above description of the red oil, you can see in the production of red oil, oil and chili pepper ratio to control the 5:1 or less, a lot of people will ask, can not oil in the more square point, after all, the oil is more expensive than the chili pepper, the reason why there is a proportion of the reason is that, in this proportion, made of red oil in fact, the best, both in terms of color and taste, the red oil, the red oil, the red oil, the red oil, the red oil, the red oil and the chili pepper. The best, both from the color, taste, or aroma on the red oil is the best, if you put too much oil, and chili put too little words, then the production of red oil will not be enough incense, the color is not bright enough, so remember that the ratio of red oil should be controlled in the above range.

The key to determining the color and aroma of red oil

Whether it is the production of red oil or chili or chili oil, you want to make the color red and bright and fragrant enough chili oil must meet three factors, and it is these three important factors that will make the red oil fragrant and red.

The first point: the choice of oil temperature

General personal home production of chili oil few people will use different oil temperatures to fry chili noodles, so the taste of chili oil production is not as good as some of the catering stores in the production of chili oil delicious, and the commercial version of the production of red oil, are to be used in different oil temperatures to fry chili noodles, respectively, is a high oil temperature, the temperature of oil, low oil temperature, these three different oil temperatures

High oil temperature: that is, in the oil temperature of 220 degrees or so, the oil will be splashed into the chili noodles, high oil temperature fried chili noodles with paste flavor, but remember a little bit, do not pour too much oil in this oil temperature, otherwise the production of red oil will be bitter, the correct approach should be a small amount of oil dripping into the high oil temperature, and then wait for the temperature to decrease, in the middle of the frying process. frying in medium oil temperature.

Medium oil temperature: that is, when the oil temperature is about 170 degrees, the oil will be splashed into the chili noodles, the medium oil temperature to produce the most fragrant red oil, because the oil temperature, chili noodles will not be paste, and can be fully the chili pepper noodle to the best degree of flavor.

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Low oil temperature: That is, the oil temperature is about 120 degrees when the oil is poured into the chili pepper noodles, the main purpose of the low oil temperature frying chili pepper noodles is two, one is the refining of the color of the red oil, and the other is to promote the red oil The spiciness of the red oil, if it is certain areas that like to eat spicy food, then make red oil low oil temperature is very critical.

Summarize two

Fried chili oil oil oil temperature selection, the best for the high school low, three oil temperatures, so that the red oil produced by the aroma will have a sense of hierarchy, at the same time, in different oil temperatures splash chili pepper in the amount of oil, according to their own local eating habits and tastes, and the appropriate increase or decrease in the amount of oil dripping into the amount of oil per oil temperature can be an example, if you like to eat paste aroma of the oil, the amount of oil can be used to make the oil, the oil temperature can be increased or reduced.

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Second point: the variety of chili pepper is very critical

Above also said that the oil temperature for the production of red oil is very critical, but no matter what oil temperature to make red oil, must meet a premise, that is, to choose the right chili pepper varieties, because no matter what kind of oil temperature refining, are in the right chili pepper varieties. Under the premise of the flavor and color of each type of chili pepper to the maximum, a phrase describes the meaning of a clever woman can not cook without rice, if the variety of chili peppers is wrong, even if you control the oil temperature is very good, but also will not make a good taste of red oil. Therefore, the variety of chili peppers is very important to the production of red oil. The commercial version of the red oil produced by the choice of chili pepper varieties are mostly more than three different chili peppers, in accordance with a certain proportion of the mix into the chili pepper, so that you can make the best red oil, the following red oil chili pepper varieties to choose.

Chili varieties that are fragrant but not spicy:

Generally, chili peppers with a high degree of fragrance are basically not very spicy, and the following are given as a few chili peppers with a high degree of fragrance.

Two thorns, lantern pepper, plate pepper, Qin pepper, new generation, wrinkled skin pepper and so on

Spicy chili pepper varieties:

General spiciness of chili peppers, basically not enough aroma, so the production of red oil, their own appropriate choice.

Seven-star pepper, Indian devil pepper, millet pepper, bullet head, mountain eagle pepper and so on

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Red pigment high pepper varieties:

The content of red pigment in the chili peppers determines the refining of the red oil red amount, so you need to choose some chili peppers with high red pigment content if you want to make red oil with red color.

Xinjiang Tiepi pepper, Shizhu red, a new generation, two thorns, seven stars pepper and so on

Through the introduction of the above varieties of chili peppers can be seen, the red pigment content of chili peppers, with the spiciness is not directly related to the quality of a particular chili pepper is related to some varieties of chili peppers at the same time both high spiciness, and high red pigment content, some chili peppers are also at the same time with a high degree of aroma, red pigment, but not high spiciness, so the chili pepper is not high, so it is not a good choice. Some varieties of chili peppers have both high spiciness and high red pigment content, while others have high aroma and high red pigment content, but not high spiciness. This way you can make a flavorful red oil.

Special Tips:

In addition to the choice of chili pepper varieties, the production of red oil is usually the choice of chili pepper, but you can also part of the chili pepper into chili pepper, chili pepper powder, chili pepper powder in fact, in order to better color the red oil. You can use both chili noodles and chili powder together.

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Third point: the raw materials of the refining of red oil

The flavor of the red oil is actually a combination of factors, in addition to the above said that the two, there is a third point of the factors, is the refining of the red oil needed to choose the ingredients, which is the red oil, the red oil is a good choice.

Choice of oil: To make a good red oil, I personally recommend the best use of first-class refined canola oil, because canola oil has a high degree of aroma and adhesion, followed by the choice of soybean oil, and then you can choose other oils.

Special note: Canola oil must be cooked before use

Vegetable choice:

The choice of vegetables is relatively wide, and there is no specific requirement for the addition of vegetables, which can be added according to the individual conditions of the appropriate choice.

Onion, cilantro, onion, ginger, garlic, celery and other types of vegetables refining oil

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Selection of spices:

Spices in the refining of the oil in addition to increase the aroma of the oil, but also to remove the oil in the Odor.

Anise, allspice, cumin, cinnamon, grass nuts, vanilla, white ko

In addition, in the refining of the oil, the appropriate addition of some comfrey can increase the color of the red oil, comfrey has a coloring function.

The above ingredients are the ingredients that need to be added when refining the oil, and here are the ingredients that need to be mixed with the chili noodles.

Crushed peanuts and sesame seeds are the two ingredients that need to be mixed with chili noodles.

Summary of the three

The above ingredients needed to refine the red oil, are able to improve the color of the red oil and the aroma of the red oil, in the production of red oil, you need to add the appropriate choice.

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How to make red oil

Raw materials;

10 pounds of rapeseed oil, 1 pound of berry, half a pound of a new generation, half a pound of bell peppers, "three kinds of chili peppers mixed into a chili noodle spare"

Onion, ginger and garlic, cilantro and so on the right amount of sesame seeds and peanuts

Spices part of the appropriate amount

The right amount of sesame seeds and peanuts

The right amount of sesame seeds and peanuts. p>

Spices part; 10 grams of leaves, 20 grams of star anise, 4 fruits of grass, 15 grams of white corns, 10 grams of cinnamon, 5 grams of vanilla, 10 grams of fennel

1, chili pepper and sesame seed peanut crushed mix, put into a bucket spare

2, frying pan into all the vegetables and spices, frying golden brown fish out

3, the oil temperature rises to 220 degrees or so off the fire, take a part of the oil splashed into the chili noodles

3, oil temperature rise to 220 degrees or so turn off the fire, take part of the oil into the chili noodles

4, when the oil temperature drops to about 170 degrees, take part of the oil into the chili noodles, stirring well

5, when the oil temperature drops to about 120 degrees, pour all the remaining oil into the chili noodles

6, and finally drizzle a little balsamic vinegar, can be

Special tips; if you want the red oil is more fragrant, you can add a moderate amount of

The flavor and color of red oil is a combination of factors, so to make a good red oil, you need to meet the article said the three factors, the flexible use of these three factors, you can make different flavors of red oil, but also according to the actual use of red oil, to make a specific flavor of red oil, such as some of the coleslaw of the red oil, the red oil in the noodle to add, etc., the red oil is not a fixed pattern, the red oil is not the same as the red oil. The food production has no fixed pattern, the flavor is also a combination of factors determined, so you want to make a good red oil is very simple, just need to master the right method and choose the right ingredients on it.

There are many ways to simmer red oil, to simmer both spicy and red also fragrant red oil first to choose the right chili. We Sichuan chefs usually use Erjinshi chili and Chaotian pepper together, Erjinshi chili pepper has a very red color, moderate spiciness, but because the chili pepper seeds are particularly large, so its chili pepper flavor is very sufficient. And the morning glory pepper is mainly spicy. The combination of the two will ensure that the color is red enough, the spiciness is sufficient, and the aroma is still strong. As for the ratio of the two, it will generally be controlled at 1 1.

The method of frying the chili should be accurate. Generally, chili peppers are put into the pot and slowly stirred over low heat until the chili peppers start to burn a little bit when they are taken out. However, when we operate, we add a little vegetable oil and dry chili to sauté together, which can also increase the flavor of the chili. When the chili is ready, put it into a meat grinder and crush it into a container.

Ingredients: 300 grams of net chili powder, 200 grams of Pixian bean paste, 150 grams of fish-scented pickled peppers, refined peanut oil 2 kg, 100 grams of scallions, 100 grams of ginger, 150 grams of onions, 150 grams of tomato salsa, 20 grams of comfrey, red cardamom 10 grams of incense root (internal aroma-type spices, dry goods stalls are available) 10 grams of fennel 15 grams of cinnamon, 8 grams of cinnamon, 8 grams of spice leaves, licorice 10 grams, 5 grass nuts, 10 grams of nutmeg, 8 grams of sorrel, 100 grams of carrots, 40 grams of coriander root.

1, will be Pixian bean paste and pickled pepper row chopped to fine, into the basin, and then poured into the chili powder, washed comfrey, plus 200 grams of water to mix well; green onions, ginger with a knife to shoot loose, in order to make it easy to taste when frying; onion cut into 4 cm square pieces; carrots cut into large pieces; root, fennel, red cardamom, cinnamon, leaves, licorice, grass jelly, nutmeg, kohlrabi into the water soak for 20 minutes! Wash and sop up the water to be used.

2, frying pan on the fire, filled with 300 grams of refined peanut oil, burned to 30% heat into the onion, ginger, fennel, root, cinnamon, red cardamom, leaves, licorice, grass, nutmeg, mountain nai, with a small fire so that the temperature of the oil slowly increased (the highest to 50% heat), simmering for about about 20 minutes or so, to be the ingredients are deep-fried to a golden brown and the flavor fully dissolved into the oil with a leaky spoon out of the material dregs.

3, the oil again on the fire, under the tomato salsa sautéed over low heat for 1-2 minutes until the oil color red, and then pour in the remaining refined peanut oil, in turn, add well-mixed chili powder, bean paste, pickled chili peppers, comfrey, and onions, carrots, cilantro roots, and constantly stirring in the same direction, simmering over low heat for about 25 minutes, to be in the pot of oil color red, rich fragrance, and then fished out! The material dregs, the red oil pot into the stainless steel containers into.

Note:

The best choice of cooking oil is peanut oil. PI County bean paste and pickled chili pepper to cut the appropriate thickness.

Red oil all the way to the present, from the beginning of chili powder + vegetable oil (canola oil, soybean oil, salad oil) to the present day around the various types of composite red oil, it can be said that the red oil this is a simple raw material has been fully upgraded to the "4.0 era", is no longer purely in the sense of the red oil, a special red oil can be achieved a noodle shop, a restaurant, a restaurant, a restaurant, a restaurant, a restaurant, a restaurant, a restaurant, a restaurant. A special red oil can achieve a noodle shop, a restaurant, and even a generation of cooks.

Today on the red oil and fragrant and red and bright to publish some small key points for everyone to exchange.

Key points: 1, chili peppers, 2, grease, 3, spices, 4, time, 5, temperature, 6, ratio

1, chili peppers: optional two thorns of chili powder moderate spiciness, red color, full flavor. If you want to increase the spiciness with Chaotian pepper

2, fat: yellow rapeseed oil, raw, cooked can be, Sichuan-style red oil is commonly used.

Yellow rapeseed oil

Black rapeseed oil

3, spices: different styles around the world are different, there is the addition of comfrey, there is the addition of cinnamon, there is the addition of incense leaves, there is the addition of ............. There is no standardized formula. (Basic spices: white sesame, star anise, ginger)

4, time: a, lettuce oil refining time: large fire to burn 8 into the heat of a lot of white smoke to medium fire in the burning to no white smoke off the fire cool cold spare.

b, placed time: red oil refining is completed should not be immediately time, need to be placed more than two days so that paprika red pigment (the key to the color) and the flavor of the chili pepper fully dissolved in the grease.

5, temperature: hot lettuce oil temperature should be reduced to about 150 degrees Celsius and then poured into the chili powder in two parts. Stir evenly to

6, the ratio: chili powder and oil ratio of 1:4 to 1:8, too much oil red oil flavor is not enough, not enough color. Oil too little can not fully refining chili powder affect the overall effect.

Seasoning red oil practices:

First, spicy red oil

Spicy red oil is a dried chili pepper as raw material, after baking the system crispy in the form of nail slices or a slightly smaller form, put into the vegetable oil heated and become, can be used as seasoning for direct consumption or as a raw material to process a variety of condiments, suitable for cooking various dishes and cold dishes mix production use.

1, raw materials: 10 kg of dried chili pepper, 30 kg of vegetable oil

2, the process: dry chili pepper washing without moisture moldy flavor baking flake vegetable oil heating refining cooling impregnation heating cooling filtration products.

3, Methods:

① Selection of red dried chili peppers with a moisture content of 12% or less. Requirements for a strong pungent flavor, no impurities, mold.

② fresh vegetable oil into the pot, high fire so that the oil boiling 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 pieces of chili pepper into the cooling oil, stirring, impregnated for about 1 hour, micro-fire heating until the chili is light brown, cease fire.

④ Fish out the chili pepper pieces, and when the oil temperature returns to room temperature, add the impregnation for 24 hours and fish out the red oil can be filtered.

4, features: bright red oil, clarified and transparent, spicy flavor.

Tips: oil temperature back to room temperature after adding the chili can be left for a period of time, and then clarification process, the selected vegetable oils, sesame oil is prohibited.

Second, spicy red oil

Spicy red oil is dried chili peppers, peppercorns as raw materials, crushed by the processing of its coarse flake granular, into the vegetable oil heated impregnation 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 hot dishes spicy dishes, as well as the use of cold dishes for flavoring.

1, raw materials: 10 kg of dried chili pepper coarse powder, 3 kg of pepper grains vegetable oil 30 kg

2, process: dry chili pepper washing without moisture moldy taste pepper soaked in warm water until soft to make the coarse granular vegetable oil heating and refining Cooling impregnation Heating Cooling Filtration products.

3, method:

① choose no impurities moldy moisture content of less than 12% of the color red dried chili pepper coarse powder, pepper soaked in warm water until soft, row coarse grain.

② Vegetable oil into the pot, refining to be volatile exhaust bad odor, cease fire until the oil temperature naturally cooled to forty to fifty percent oil temperature can be.

③ chili 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 8 hours.

④ spicy oil filtration, take 3 4 layers of clean gauze to take out the residue package, back to place the oil impregnation can be.

Tips: pepper must be in the chili powder impregnated 1 hour after adding, to avoid the oil temperature is too high to reduce the pepper's aroma of hemp components.

Third, 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 impregnated 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.

1, raw materials: fresh millet pepper 1 kg fresh two thorns 1 kg vegetable oil 10 kg ginger 1 kg

2, process: fresh millet chili, fresh two thorns chili washed antler making vegetable oil heating refining cooling small fire (fire south) frying dehydration add reserved hot oil heating impregnation cooling filtering finished.

3, Methods:

① fresh millet chili, fresh two thorns chili washed, into a 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 crisp, add the other 50% of the warm oil, heating and stirring until fully blended cease-fire impregnation for 1 2 hours.

4, features: red oil, fresh and spicy fragrance.

Tips: fried fresh pepper mushrooms shall be completely dehydrated and scattered, the second time to join the other 50% of the oil temperature should be slightly higher, the use of oil temperature impregnation effect is better.

Fourth, five spice red oil

Five spice red oil is dried chili powder, five spice raw material particles as raw materials, water distillation, and through the separation of oil and water, 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 coleslaw.

1, raw materials: chao tian chili powder 10 kilograms of anise 0.5 kilograms of cinnamon 0.3 kilograms of aniseed 0.2 kilograms of peppercorns 0.5 kilograms of coriander 1 kilograms

2, the process: refining vegetable oil to make red oil cooled to 50 percent of the temperature of the five spice particles add water to distillate the oil-water separation of the five spice oil adjusted to the red oil finished product

3, the method:

1 ① crushed the raw material of five spices into smaller particles, but should not be placed in the heating impregnated with cold dishes. into smaller particles, but should not be too fine into the end.

② add 4 times the five spice particles of 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.

4, features: five spices red oil is brownish red, with a strong aroma.

Tips: five spice raw material distillation time should not be too long, or cause too much loss of low-boiling point spice components. 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 essential oils according to the ratio of 1:50 can be blended.

Fifth, pickled red pepper oil

Pickled red pepper oil is the color of red full of the year soaked in two thorns or ChaoTian chili as raw materials, by the system of velvet into the vegetable oil, medium heat frying and heating excellence out of the aroma impregnated, can be done for the pickled pepper dishes to enhance the flavor of the color.

1, raw materials: 10 kilograms of pickled pepper velvet 50 kilograms of vegetable oil

2, process: refining vegetable oil cooling to join the pickled pepper velvet heating, frying and impregnation of the product

3, method:

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 velvet into the vegetable oil, heating and stirring stir frying, to be fried dehydration to oil dark red, cease fire.

④ Remove the residue and filter, leave for 4 6 days.

4, features: deep red color, the aroma of pickled peppers.

Tips: pickled pepper slag material must be thoroughly removed, the oil should be deep red and slightly bright, no water-soluble juice.

Six, red bean oil

Red bean oil is a red-colored 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 special cold dishes for seasoning.

1, raw materials: salty and spicy bean paste velvet 10 kilograms of 50 kilograms of vegetable oil

2, process: refining vegetable oil, cooling, adding bean paste velvet heating, frying and impregnation products

3, method:

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 fried heat, excellent fragrance.

③ remove and filter the bean paste residue, and leave it for 4 6 days.

4, features: deep red oil, soy sauce ester aroma.

Tips: Bean paste into the pot of vegetable oil temperature must be maintained at room temperature, slow heating fragrance excellent, after the extraction of bean paste, can be used as another raw material.

Seven, mixed red oil

Mixed red oil is salty and spicy bean paste, chili powder, animal and plant mixed oil, heat impregnation. Applicable to home taste class of animal offal, as well as the same flavor type of sea and river freshwater dishes cooking, in order to solve the essence of the raw material is not enough oil and aroma of the cooking process.

1, raw materials: salty and spicy bean paste velvet 8 kg chili powder 2 kg of chemical lard 15 kg of vegetable oil 35 kg

2, process: refining animal and vegetable oil cooled to join the bean paste velvet heated to join the chili powder impregnated filtered products

3, method:

① animal and vegetable oil refining to remove the undesirable odor, cease-fire cooled to 40% to 50% of the oil temperature.

② Add bean paste paste, medium heat, fry until crispy, out of the 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.

4, features: sauce ester aroma, oil moist color red.

Tips: summer animal fats and oils to add less than 15% of the winter.

Eight, hot pot red oil

Hot pot red oil is to dry two thorns, Chao Tian Pepper as raw materials, after soaking, steaming to soft, using a grinder to grind patty cake chili pepper velvet, adding salty and spicy soybean paste, vegetable oil heated impregnation and become. It is suitable for all kinds of spicy hot pot stir-fry ingredients or seasoning plate use.

1, raw materials: patty cake chili pepper velvet 10 kg salty and spicy bean paste 3 kg vegetable oil 50 kg

2, process: refining vegetable oil cooling, adding patty cake chili pepper velvet salty and spicy bean paste heating, frying, impregnation and filtration of the product.

3, method:

① vegetable oil refining to remove undesirable odors, ceasefire cooling to forty to fifty percent oil temperature.

② add patty cake pepper mushrooms, salty and spicy bean paste stirred over low heat, stir-fried until the aroma dehydration impregnation.

③ Degreasing and filtering to transfer to a stainless steel bucket container can be.

4, features: fresh and spicy pure, red and transparent.

Tips: frying fire should not be too large, to prevent the patty cake chili burnt pot odor.

Red oil to coarse chili noodles, and fine, put inside the basin, the oil is hot, the temperature is not too high, pour a little stirring, usually two people can,

Otherwise it is easy to paste has been stirring, after the end of the put a while, take a spoon from the top ladle out on it.

The main ingredients, dried chili, vegetable oil, (ratio of 5 pounds of oil, one and a half pounds of chili, of course, too spicy can be put more, but 5 pounds of oil can not be more than 2 pounds.

As a senior chef I tell you

Red oil production method!

Chili noodles must be handmade Sichuan chili noodles! Use half coarse and half fine together!

The oil should be mixed! That is, 10 pounds of rapeseed oil plus a catty of sesame oil and half a catty of pepper oil! This oil boiled out of the chili oil flavor is red, fragrant!

The practice is

First canola oil boiled to smoke, boiled through! Add sesame oil and pepper oil! The oil temperature burned to eighty degrees under the star anise, cinnamon, sesame leaves! Fry incense plus onion, ginger, garlic, cilantro and celery leaves! Fry until browned and remove, then wait for the oil temperature to cool to 80 degrees under a catty of sesame seeds! Then slowly scooped into the chili noodles inside, stirring constantly! Then cool for a day or two you can eat a delicious chili oil ...... hope can help you! Thank you for your support and encouragement, thank you

Personal opinion, focusing on the special fragrant, bright two words to do and chapter, and red necessary to add coloring (should be allowed under national law, that is, the amount of food coloring can not exceed the standard), if you do not use coloring is very difficult to do and red.

Try to pick the color of the deep red pepper, available on the market ready-made thirteen spices, five spice powder and other spices, or their own to the Chinese pharmacy store to call to the package to make buckled meat (i.e., five spice meat) spice herbs, because the amount of spices, which ingredients, how much, simmering out of the fragrance is a change, which need to pay attention to, to want to simmering out of the fragrance to think of the aroma (the aroma is no standard, the actual dependence on the guest's turnover rate, anyone said are inaccurate). Anyone say are not accurate), through practice test, later set the flavor for their own signature flavor, to bright nothing but oil, peanut oil, sesame oil (with incense). The production process with their own familiar methods, pay attention to the fire, study the proportion of various things, avoid hasty, I believe that in time, you can break out of their own brand.

Red oil is a cooking material, spicy flavor, is a unique process in Sichuan cuisine. Also see smuggling "red oil", is actually a fuel oil. Red oil is mainly to the Sichuan morning glory pepper plus vegetable oil other spices (such as pepper, anise, Sannai, onion, garlic, ginger, sugar) with a slow fire simmering and become.

A lot of dishes with red oil mixing, will increase the color at the same time will give people a great appetite, can be described as color and flavor, eat not addictive kind of incense.

Simmering red oil

Preparation of ingredients:

(1) Ginger washed and patted broken, scallions tied into knots, pepper, Sannai, anise, cinnamon, sesame leaves ready.

(2) start a net pot, the lettuce oil cooked off the fire, to be cooled to four or five percent, and then open a small fire, add ginger, scallion knots fully sautéed.

(3) fish out the ginger and green onions, put pepper, star anise, cinnamon, Sannai, sesame leaves continue to simmer on low heat.

(4) Pour in the chili powder, stir well, stirring over low heat to stir out the pepper.

(5) Pour in 50 ml of boiling water and continue to simmer over low heat.

(6) Turn off the heat when the water in the pot dries up.

(7) Put the chili oil in a container, cover it and soak it overnight, then it is ready to serve.

Red oil to do the food:

Couple's Lung Slices

Red Oil Belly Shreds

Red Oil Pork Ears

Do chili oil before we need to prepare brightly colored dry red chili pepper, with chili pepper coarse surface is the best, the condiments we need to prepare star anise, cumin flavor, cardamom, fragrant sand, fruits of grass, lemongrass, incense leaves, and then prepare some sesame seeds. Once the ingredients are ready, you can start cooking. Put the chili noodles in a container that can be high temperature, start a pot of boiling oil, wait until the oil is hot, the oil is very delicate, first we need to put some canola oil, a minute later we turn off the heat, pour some sesame oil, peanut oil in the pot. Then put in the pre-prepared dashi, wait until the oil is hot, the fried fragrant dashi beat out. Put the prepared chili powder into the container, pour the oil into the container and mix well. Finally, we put sesame seeds into the container and stir, our chili oil is ready. If you want the color to be more red, you can put some comfrey, comfrey can improve the color brightness.