Introduction to two methods of red oil:

1. Spicy red oil

Ingredients 1: chili powder, salt, sugar, vegetable oil, cold water, vinegar

Ingredients 2: onion, ginger, garlic, star anise, cinnamon, bay leaves, pepper

Method

1. Shred the ginger, slice the garlic, and cut the green onion into sections ;

2. Rinse star anise, cinnamon, bay leaves, and Sichuan peppercorns and dry them;

3. Put chili powder, sesame seeds, salt and sugar in a water-free and heat-resistant bowl inside;

4. Heat up the oil pan, add oil, add onions, ginger, garlic, star anise, cinnamon, bay leaves, and peppercorns in cold oil, and fry slowly over low heat;

5. To When the onion, ginger, and garlic turn yellow and the fragrance comes out, remove all the spices from the oil;

6. Turn off the heat, wait for a moment, scoop some hot oil into the bowl, and immediately stir evenly with a spoon;

7. Reheat the oil in the pot, cool it slightly and pour it into the bowl again, stirring quickly;

8. Add a small amount of cold boiled water and a few drops of vinegar to stimulate the fragrance.

Tips

1. If you don’t like the taste of spices, you can directly heat the oil and pour the chili noodles;

2. If you like other spices, you can Add freely;

3. Do not pour oil immediately after taking off the fire. At this time, the oil temperature is too high and the chili noodles will easily burn. Allow it to cool for a minute, and then pour it when the oil is gone;

4. To save trouble, you can pour all the hot oil at once, but divide it three times for the best effect;

5. After leaving it for 12 hours, the color of the red oil will be brighter.

6. Vegetable oil, chili noodles, and sesame seeds, the approximate ratio is: 3:2; 1;

7. Add cold boiled water to cool down and fully extract the red pigment in the chili pepper. Salt enhances flavor, sugar enhances freshness, and vinegar enhances aroma.

2. Homemade red oil:

Materials

Panthoxylum bungeanum (1 tablespoon), cloves (4-6 pieces, this has a strong taste, it is not advisable to add more) , cinnamon (2-3 pieces the size of your little finger), cumin (1 small spoon), white sesame (1 tablespoon), grass fruit (1-2 pieces, smash with a knife), star anise (also known as aniseed, anise) , 3-4 pieces), comfrey (1 tablespoon), chili powder (200g), bay leaves (2-4 pieces), ginger (1 piece), green onion (several sections).

Method

Preparation: Boil about 500 grams of vegetable oil (rapeseed oil is the best, soybean salad oil can be used instead) in a pot, let it cool, then add scallions, white ginger When you see tiny bubbles rising from around the ginger and scallions, turn the heat to minimum, then add the peppercorns, cloves, cinnamon, cumin, grass fruit, star anise, bay leaves, comfrey, and chili powder, and stir well. , simmer for 30-40 minutes, stirring frequently during the simmering period to prevent the bottom of the pot from sticking. After 30-40 minutes, add white sesame seeds and continue to cook for 30-40 minutes, then turn off the heat. Let the cooked red oil cool down, then pour the oil and ingredients into a large glass measuring cup or other glass or porcelain container with a spout, seal it with plastic wrap and place it in the refrigerator for 24-48 hours. The spiciness, red color, and aroma of spices from the chili noodles are further dissolved in the oil. At the same time, find a few washed and dried glass bottles with lids for later use.

Take out the red oil after 1-2 days. At this time, you will see that except bay leaves, green onion segments, peppercorns, star anise and a little sesame seeds floating on the oil surface, all other seasonings have been mixed with the chili noodles. The oil will sink firmly to the bottom of the oil like mud. Use chopsticks to pick out the fragrant leaves, green onion segments and star anise floating on the top. Then you can easily pour the red oil into the prepared glass bottle.

Supplementary instructions:

1. The fresh red oil that has just been boiled has the best taste. The red oil cooked in this way can be mixed with the beef slices 4-5 times (3-5 times the amount of one plate in the restaurant each time). The leftovers are best kept in the refrigerator. Store in a room and try to eliminate the light within half a month.

2． Sannai is an important spice used to enhance the aroma of red oil. It is also known as kaempferol, sand ginger and sand ginger. It looks similar to old ginger, and is generally divided into three types: fresh, sliced ??and dried, or ground into powder. If you see it in the supermarket, don't be polite. Add a little of it every time you buy it and boil it in red oil.

3． The use of red oil spices can be more flexible, but an important principle is that those with strong and weird flavors should be used less or not, such as cumin, curry, etc., which must not be used.

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