How to refine spice oil, how to refine old oil to be fragrant

First of all, we should pay attention to the quality of chili peppers, dry chili peppers should have thick flesh and less seeds, and the color should be oily and red; Secondly, we should pay attention to the collocation of pepper varieties, Guizhou's Chaotian pepper, the two vitex strips on the dam in western Sichuan, and the millet pepper in the Chongqing and Guizhou areas, three kinds of peppers are matched according to the ratio of 4 4 2, dried over a slight fire, pounded into a chili face, such a chili pepper, there is the ruddy of Chaotian pepper, the fragrance of Erjingtiao, and the spicy strength of millet pepper, which is bright in the eyes and fragrant in the nose, and after the entrance, the spicy taste will be layered on top of each other; The final refining, more delicate and ingenious, the approximate method is: according to the vegetable oil fifty percent, chili noodles one percent of the amount of preparation, vegetable oil into the pot refining, put in the shallots, ginger, pepper appropriate amount, fry until browned and then take out without use, wait until the oil temperature drops to fifty, and then pour in the three kinds of pepper noodles pounded finely, but also need to add a little comfrey, grass fruit, stir well.

If the oil temperature is not enough, then heat it over a slight heat, during which you should use a shovel to stir constantly, let the warm oil slowly soak out the taste and color of the peppers and spices, and when the color is red and the pepper is fragrant, move the pot of refining red oil to the side and let it cool slowly. If the red oil refined in this way is not strong enough, you can also add star anise, cardamom and the like in the refining process as needed. How to choose, depends on what the refined red oil is used for, if it is used as a condiment for cold dishes, too heavy spice flavor, but will hide the original taste of the dish.

There is also a way to refine red oil, which has a more homely and local flavor. The main ingredient is fresh red peppers, preferably in proportion to the three previously mentioned peppers. Remove the stems of the fresh red peppers and wash them, dry them with moisture, chop them into minced peppers, and then add the dried pepper noodles in a ratio of 4 to 1 and stir well.

Then according to the proportion of chili pepper and vegetable oil two percent separately refining vegetable oil, when the vegetable oil has seven or eight percent of the oil temperature, put the pot away from the fire, put in the shallots, ginger pieces, peppercorns and fry fragrant, after removing the smell of raw oil, also take out these spices and do not use. Wait until the oil temperature drops to about 60%, slowly pour the oil into the basin containing the pepper mushroom, when entering the oil, you need to use a hand spoon to make the oil and pepper mix evenly, after soaking overnight, decant the red oil, and the remaining pepper mushroom can be bottled for use as a dish. The red oil refined in this way is red and bright in color, spicy and attractive, and the spicy taste is mellow and deep, and the special fresh chili pepper flavor can make the cold dishes keep the color and shape of the freshness.

I have seen a lot of people mix vegetables, the spicy noodles are covered with a layer, and they are eaten in the mouth, and the slag of the pepper noodles is plugged against the tongue, even if the taste is acceptable, the mouth is always unpleasant.

5 kg of oil, 3 green onions, 10 garlic seeds, 2 kg of onions, 2 taels of coriander, 3 taels of shallots, 1 tael of ginger, star anise, cinnamon and bay leaves, 10 grams each.

Remember these ingredients, cut them first, put them in, boil them dry, and remember to burn them over the smallest heat when they are opened, otherwise they will burn.

Oil 5 catties of bay leaves, grass fruit, star anise, sand ginger, vanilla, tangerine peel, cinnamon, 20 grams each, ginger, green onion half a catty each. You can also add other spices.

20 grams of green onions, 20 grams of garlic, 10 grams of fresh chili, 20 grams of onions, 10 grams of coriander, 10 grams of ginger, 3 kilograms of oil.

The preparation of the cooking oil is as follows:Ingredients: 900 ml of corn oil.

Excipients: 50 grams of peppercorns, 2-5 large ingredients, 1 cinnamon, 3-5 bay leaves, 5-8 green onions, 1 ginger, some garlic, some coriander roots.

Steps: 1. Wash the green onion and coriander root and prepare the ingredients.

2. Pour oil into the pot, add ingredients and turn on low heat.

3. Fry over low heat after the oil is hot.

4. Fry the fragrance, fry the material until it is browned, and then turn off the heat.

5. After cooling, remove the materials and pour the oil into the container for preservation.

6. In this way, the oil is ready.

---Cooking method of cooking oil]--

Ingredients: 1000 grams of cooking oil, 20 grams of ingredients, 10 grams of dried peppercorns, 50 grams of purple onion, 30 grams of carrots, 20 grams of celery, 20 grams of coriander, 20 grams of green onions, 30 grams of garlic, 30 grams of ginger.

Steps: 1. First clean and cut the purple onion into pieces, peel the carrot and cut the thick slices on the back of the knife, clean and slice the celery, cut the green onion into horseshoe shapes, slice the garlic, peel and slice the ginger, wash and cut the coriander, and put them on the plate for later use.

2. Wash the wok, add 1000 grams of cooking oil, and put the cold oil into the ingredients and peppercorns. Cool oil is put into the big ingredients and peppercorns, which can make the ingredients and peppercorns better flavor in the slow heat of the oil. The material contains volatile oil, which is rich in a strong and special aroma, and the cold oil can better boil the volatile oil contained in the material, which is also one of the keys to boiling good oil.

Zanthoxylum pepper also contains a lot of volatile vegetable oil, and the smell is fragrant, so when we boil the cooking oil, we need to put the cold oil into the big ingredient and the pepper slowly boil out the fragrance.

3. When the oil temperature rises slowly, turn off the heat and remove the large material and Sichuan pepper after boiling and changing color, and filter the boiled Sichuan pepper oil with a fine rice drain. When the oil temperature drops to 4 hot, add the chopped carrots, green onions, garlic slices, and ginger slices respectively, and boil slowly over low heat. In this step, the aroma of green onions, ginger and garlic and the carotene contained in carrots need to be boiled to make the oil more fragrant.

4. After slow boiling, when carrots, green onions and other ingredients turn brown, add cut purple onions and celery slices and continue to simmer over low heat. When all the ingredients are browned, turn off the heat, remove the burnt ingredients, and strain the grease through a rice drain.

5. When the oil temperature drops to 4 hot, put in the chopped coriander segments, boil over low heat to brown, fragrant, and then remove the boiled coriander. Coriander contains a special fragrance, which can increase appetite, and putting coriander at the end of the boiling oil can make the boiled oil more fragrant and fragrant, and the color is particularly bright.

6. Put the boiled cooking oil into the container and let it cool.

Hello, I'm glad to answer your question, the formula of self-esteem is as follows: 1500 grams of salad oil, 100 grams of pickled pepper, 50 grams of bean paste, 30 grams of bay leaves, 10 grams of grass fruit, 2 monk fruits, 20 grams of cumin, 30 grams of white cardamom, 10 grams of good ginger, 50 grams of lemongrass, 100 grams of old ginger, 20 grams of garlic, 30 grams of green onions, 100 grams of carrots, 75 grams of green peppers, 100 grams of celery, 100 grams of shallots, 100 grams of sesame seedsPreparation method: put ginger, garlic, Green onions, carrots, green peppers, celery, shallots, etc. are washed and dried to control the moisture, put them in a salad oil pot and boil for about 30 minutes, and then remove the residue after the flavor, and then fry the fish pickled pepper and bean paste with a slight heat to dry the water, and finally soak sesame, bay leaves, grass fruit, monk fruit, cumin, white cardamom, ginger, lemongrass, etc. for about 2 hours to make a private spice oil formula

30 grams of jatamansi, cinnamon, cardamom, liporice, tangerine peel, grass fruit, 70 grams of cumin, woody fragrance, citronella, sand kernel, long pepper, angelica, red cardamom, nutmeg, star anise, 20 grams of fragrant fruit, 15 grams of cloves, 40 grams of cinnamon, 30 grams of cumin, put 2500 grams of oil in a pot and boil for 30 minutes. When refining scallion oil or red oil, add a little ethyl maltol before the pot can make the refined oil fragrance particularly strong, this oil is used in cold dishes to enhance the flavor effect is obvious, ethyl maltol is a white crystalline powder with a fragrant aroma, added to meat can react with the amino acids in the meat, improve the fresh flavor of the meat, so it can also be used in hot dishes. Production:

Pour 50 kg of salad oil into a stainless steel bucket and burn it over high heat until it is 60% hot, add 1 kilogram of shredded onion, 2 kg of carrot slices, 1500 grams of green onions, 1000 grams of coriander, 50 grams of bay leaves, 15 star anise, fry for half an hour until crispy, turn off the fire, add 20 grams of ethyl maltol when it is hot, stir evenly and let stand for a day. Homemade scallion oil: Mix an appropriate amount of carrot strips, coriander root, celery root (you can also use celery segments instead), and onions into 50% hot salad oil over low heat to make it fragrant.

Homemade old oil: two and a half catties of chicken fat, two and a half catties of lard, five catties of rapeseed oil, boil for 4 minutes on low heat (about six or seven into hot), and then let cool until three or four into hot, add two catties of pickled peppers, two catties of dried red peppers, 20 grams of white cardamom, 200 grams of Sichuan green pepper, 60 grams of kaempfera, 50 grams of cumin, 20 grams of bay leaves, 50 grams of star anise, and boil for 10 minutes on low heat to become old oil sesame oil Preparation method: cut into small pieces of chicken fat, pork fat and peanut oil according to 3:

Add the ratio of 2:5 to the pot, add onions, shallots, garlic cloves (about 10 catties of oil and 400 grams) and boil over low heat until the color of the ingredients is golden and the fragrance overflows (it takes about 2 hours in total), and the slag is filtered out. Sesame oil flavor dish:

Mix 20 grams of salt, 20 grams of monosodium glutamate, and 500 grams of cold boiled water (soup stock and sesame oil, and 50 grams of chopped green onions.

Ask how to make the cooking oil for the dumpling filling.

1. Prepare the ingredients.

Generally, there will be a small amount of food residue and batter in the remaining old oil, so our first step is to adsorb and remove the impurities in the oil. First of all, take a small bowl, pour 20 grams of starch into the bowl, then add about 80 meters of water, stir well with chopsticks, make starch water and set aside.

Then we need to cut a little green onion, a little ginger slices, two star anise, a bay leaf, and finally a small handful of peppercorns, all the spices are ready, and put them on a plate. So that the ingredients we need to prepare are good.

2. Filtration, adsorption of impurities.

After the water in the pot is boiled dry, prepare a small strainer to filter the old oil into the iron pot, and filter out the large residue first. And ** boil the oil temperature to fifty percent hot, that is, when you put the chopsticks in the pot to make dense small bubbles, pour in half of the starch water, remember not to stir it immediately, but let it fry in the pot for a while.

Starch has a strong adsorption effect, which can adsorb the residue in the old oil to achieve the effect of purification. Fry for about 30 seconds, then the starch and oil will be removed and all the spices we have prepared in advance will be added.

3. Remove odors.

After the spices are added to the pan, fry them on medium heat for two minutes, this step is mainly to remove the odor from the old oil. After the spices are fried until golden brown, pour the remaining half of the starch water into the pan to make the oil clearer and more translucent, and when the starch paste is formed, you can turn off the heat and remove all the spices and residues.

After the oil, we transfer it to a large bowl, and the oil has become very clear and bright, no different from new oil, and has a very fragrant smell.