How to boil the red oil in the pickled vegetable shop

Choose dried red peppers with a water content of less than 12%. It is required to have a strong spicy taste, no impurities, and mildew.

Fresh vegetable oil into the pot, hot fire to make the oil boil and simmer, volatilize its bad smell, stop the fire and wait for the oil temperature to cool naturally to 40% to 50% of the oil temperature.

Put the roasted pepper pieces into the cooling oil, stir, soak for about 1 hour, heat over low heat until the pepper is light brown, and stop the heat.

Remove the pepper fragments, when the oil temperature returns to room temperature, add the dipping for 24 hours and remove it, and filter the red oil.

Characteristics: The oil is bright red, clear and transparent, and has a strong spicy flavor.

(1) Boil the chicken skeleton and pig tube bones (hammered) with cold water until boiling, remove its blood foam, clean it with water, re-add water, put the old ginger (pat it off), green onions (leave the root of the whole length), after boiling, boil slowly over low heat, and can not use fierce fire (boiled with low heat is clear soup, and boiled with fierce fire is thick soup) Proud into braised soup for use.

2) How to fry the sugar color:

Stir-fry in oil. Rock sugar is first processed into a fine powder, put a little oil in the pot, put rock sugar powder, fry slowly over medium heat, when the sugar turns from white to yellow, switch to low heat, when the sugar and oil are yellow and bubbled, continue to fry from the fire (this time must be fast, otherwise it is easy to become bitter, you must master it well, you can try it a few more times first), and then put it on the fire, from yellow to dark brown.

When the bubble changes from a large bubble to a small bubble, add a little cold water, and then fry it over low heat until the paste is removed, that is, the sugar color is not sweet, not bitter, and the color is golden).

3) Spice pat or change the knife (do not make it fine, change it slightly, so as not to affect the effect) with a spice bag to wrap the knot. First boil it in boiling water alone for 5 minutes, remove it and put it in the marinated soup, add salt and an appropriate amount of sugar color, chili pepper, cook it over medium-low heat to bring out the fragrance, and make the brine embryo red brine (white brine does not put chili pepper and sugar color, and other spices are the same).

Pickled vegetables. Braised cabbage is a common name for cold food dishes in cooking, and it is a well-known home-cooked dish in various regions. Braised vegetables are divided into 9 series, including red brine series, salt series, spicy series, pickled pepper series, roast duck series, sauce series, five-spice series, seafood series, and cold salad series.

Ingredients: dried red pepper, vegetable oil, star anise, cinnamon, Sichuan pepper, bay leaves, ginger, cabbage;

Method: 1. After washing and drying the dried red peppers, put them in a cold pan over low heat and dry roast, and fry them until the amber is colored.

2. Spread out the dried chili peppers and let them cool, remove the stems, and use scissors to cut the big end of the chili peppers to remove the seeds.

3. Put the processed chili peppers into a food processor and beat them into powder until the chili peppers become powder.

4. Pour in vegetable oil, add star anise, cinnamon, pepper, bay leaves, ginger, and fry until fragrant.

5. After the oil is burned to 70% hot, remove the spices and pour the oil into a clean container.

6. Start to cook dried chili powder for the first time.

7. When it is hot, put the chili pepper cover powder on the second stove.

8. When it is hot, put the chili powder for the third time and add the vegetable oil that was fired before.

9. Chop the cabbage and add it to the oil, stir-fry and remove from the pot.

Summary. How to use brine.

Marinated oil will be used when making braised vegetables, whether it is pig trotters, pig hearts, pig head meat, duck neck, duck feet, chicken, duck feet can be used.

How to refine brine oil.

To refine brine oil, you need to prepare refined oil, mixed oil, fresh soup, chicken essence, salt, dark soy sauce, rock sugar, grass grass, grass cardamom, sand kernels, cloves, grass fruits, cumin, cinnamon, sannai, star anise, green onions, ginger, peppercorns and dried chili peppers, first remove the stems of the dried chili peppers, remove the seeds and cut them into segments, clean and crush the ginger, cut the green onions into sections after washing, and remove the seeds from the grass fruits, and then you can put the sand kernels, weeds, cloves, grass fruits, cinnamon, and star anise into the pot together. Add an appropriate amount of water to soak for 10 hours, drain the water, often put it into the pot to fry the sugar color, then add some fresh soup to boil, add some mixed oil to the wok, burn until two or three mature, you can put cumin, spices, grass cardamom, yogurt, etc. together into the pot to soak for half an hour, about when the fragrance comes out, you can get out of the pot, pour it into the boiling brine pot, prepare a clean pot, add mixed oil to it, burn until four or five into the heat, put the green onion segment, ginger pieces into it and stir-fry fragrant, Then add Sichuan pepper and dried chili peppers, and fry them over low heat until the oil is red and bright.

How to use stir-fry marinade.

How to use brine oil to make braised vegetables, whether it is pig trotters, pig heart, pig head meat, duck neck, duck feet, chicken, duck feet can be used. How to refine brine oil Refining brine oil needs to prepare refined oil, mixed oil, fresh soup, chicken essence, salt, dark soy sauce, rock sugar, grass grass, grass cardamom, sand kernels, cloves, grass fruits, cumin, cinnamon, sannai, star anise, green onions, ginger, peppercorns and dried chili peppers, first remove the stems of the dried chili peppers, remove the seeds and cut them into segments, clean the ginger and crush it, cut the green onions after washing, and remove the seeds inside the grass fruit, and then you can put the sand kernels, weeds, cloves, grass fruits, cinnamon, and star anise into the pot together. Add an appropriate amount of water to soak for 10 hours, drain the water, often put it into the pot to fry the sugar color, then add some fresh soup to boil, add some mixed oil to the wok, burn until two or three mature, you can put cumin, spices, grass cardamom, yogurt, etc. together into the pot to soak for half an hour, about when the fragrance comes out, you can get out of the pot, pour it into the boiling brine pot, prepare a clean pot, add mixed oil to it, burn until four or five into the heat, put the green onion segment, ginger pieces into it and stir-fry fragrant, Then add Sichuan pepper and dried chili peppers, and fry them over low heat until the oil is red and bright.

How to use brine oil when stir-frying?

1. Pour the oil directly into the brine 2, fry the onions, ginger, garlic, coriander, cumin, star anise, pepper and other materials to increase the fragrance of the oil, and then pour the filtered oil into the brine 3, directly pour the red oil into the brine The above 3 methods are used by many people, I still recommend that you use rapeseed oil as raw materials, if your brine fragrance is strong enough, it is very convenient to use the first kind, if it is not thick, use the first kind, both of which can add fragrance to the brine.

Halogen formulations. 1 package of Sichuan-style marinated spice, 100 grams of ginger, 150 grams of green onions, 100 grams of Shao wine, an appropriate amount of refined salt, 20 grams of cooked vegetable oil, 250 grams of rock sugar, and 5000 grams of water. The above ingredients are the amount of primary brine, and the amount can be appropriately increased or decreased according to the number of halogen products.

3. Brine production.

1) Smash the rock sugar, put 100 grams of vegetable oil and rock sugar on the fire in the wok, fry until melted to a silver-red color, and mix 250 grams of water to make sugar.

2) Mix 5000 grams of water in the pot, put in the knife ginger, green onion handle, salt, rock sugar, Shao wine, sugar color (make the soup light black brown) and spice bag, cook over low heat (about 1 hour) until the fragrance overflows into brine for later use.

3), the wrapped spice bag can also be left to be boiled next time, the boiled brine can be used continuously, after each boiling, remove the impurity foam, skim off the oil slick, clean down the net brine and then add salt to boil, that is, the brine into the ceramic brine tank preservation.

4) The next time the brine, pour the brine into the pot, and put it into the last spice bag and then boil, if the spice bag has been boiled many times, the brine also becomes turbid and feels no fragrance when the new spice bag and brine should be replaced to maintain the quality of the brine.

When stir-frying, the marinade is generally stirred with an appropriate amount of light soy sauce before boiling, so that it is evenly sprayed on the surface of the dish to form a thickening shape, which can improve the taste of the whole dish, and it is more delicious when eating.

1. How to use brine oil: Brine oil will be used when making braised vegetables, whether it is pig trotters, pig hearts, pig head meat, duck neck, duck feet, chicken, duck feet can be used.

2. How to refine brine oil: To refine brine oil, you need to prepare refined oil, mixed oil, fresh soup, chicken essence, salt, dark soy sauce, rock sugar, grass cardamom, sand kernels, cloves, grass fruit, cumin, cinnamon, Sannai, star anise, green onions, ginger, pepper and dried chili peppers, first remove the stems of the dried chili peppers, remove the seeds and cut them into segments, clean and crush the ginger, cut the green onions into sections after washing, and remove the seeds inside the grass fruits, and then you can put the sand kernels, grass rows, cloves, grass fruits, cinnamon, and star anise into the pot togetherAdd an appropriate amount of water to soak for 10 hours, drain the water, often put it into the pot to fry the sugar color, add some fresh soup to boil over high heat, add some mixed oil to the wok, burn until two or three mature, you can put cumin, spices, grass cardamom, yogurt, etc. into the pot and soak it for half an hour, about when the fragrance comes out, you can get out of the pot, pour it into the boiling brine pot, prepare a clean pot, add mixed oil to it, burn it until it is hot, put the green onion segment, ginger pieces into it and stir-fry fragrant, Then add Sichuan pepper and dried chili pepper, change to low heat and fry until the oil is red and bright, and the spicy taste appears, and then pour it into the marinated pot together. Add chicken essence, dark soy sauce, refined salt and sugar to the marinade, keep the marinade in the pot boiling without rising over low heat, and boil the marinade for about 4 hours.

In the mainstream marinated market, the marinade is widely used in fresh ingredients such as marinated seafood, duck tongue, goose paws, etc., this marinated method can ensure the original taste of the ingredients to the greatest extent, so that the umami is not lost, and this taste is also very popular with young customers. In terms of flavor, oil brine is also significantly better than water brine, but oil brine also has disadvantages. The operation steps of innovative oil brine on the market are divided into water brine - oil brine - soaking.

1. Marinade oil formula: 10 kg of vegetable oil, 1500 grams of extra spicy glutinous chili pepper, 500 grams of green onions, 250 grams of ginger, 200 grams of onion, 250 grams of celery, 30 grams of star anise, 10 grams of Kaempfera, 8 grams of bay leaves, 15 grams of cumin, 2 grams of cloves, 6 grams of fragrant fruit, 6 grams of grass fruit, 25 grams of cinnamon, 8 grams of white cardamom, 4 grams of tangerine peel, 40 grams of Sichuan pepper.

2. Make brine oil: cut the green onion into sections, break the ginger and celery, and cut the onion into pieces for later use.

3. Boiled vegetable oil in the pot until it is ninety percent hot, successively add green onions, ginger, onions and celery to fry until golden brown, beat off the slag, wait until the oil temperature drops to five or six percent hot, and then scoop the hot oil into the stainless steel bucket filled with glutinous chili peppers and stir well, and after placing it for two or three days, the glutinous chili peppers in the barrel are removed, which is a semi-finished brine oil product.

4. Put the remaining spices into a pot of boiling water and cook for about 6 minutes, remove and drain. When the semi-finished brine oil is burned in the pot until it is hot, the boiled spices are added, the fragrance is slowly refined over low heat, and then soaked for 2 days away from the fire, and the spice residue is removed to obtain the brine oil.