The practice of spicy hot red oil, how to boil spicy hot red oil

Malatang, hot pot, skewers, the condiments are almost the same, and the taste is similar, but the way of eating is different. There have always been chefs who want hot pot and spicy hot pot, Xiaomei has no recipe here There is really no recipe, only the practice of home-cooked condiments, casually make a pot of red Dandan's spicy hot pot, and even put red oil, and finally found that the taste of not using red oil is already very positive, and the color is good. When making, you only need to pay attention to the fried ingredients, and choose what dishes to put on your own, different dishes have different times to get off the pot, this wine depends on your own mastery, and cooking a pot is all your own hobby of family spicy hot.

Make it at home without old oil, no old soup, safe and hygienic; The important thing is that it tastes excellent.

The main ingredient is unknown. Dried chili peppers to taste.

Refined salt to taste. Millet pepper to taste.

Peanut oil to taste.

Accessories. Star anise to taste.

Appropriate amount of green onions. Shallots to taste.

Appropriate amount of bean paste.

Sichuan peppercorns to taste. Appropriate amount of dried incense.

Appropriate amount of oyster sauce. Ginger to taste.

Garlic to taste. Accessories.

Step 1: Prepare the required ingredients and put them on the plate in turn, if you don't eat spicy students, don't put fresh millet peppers.

Step 2: Heat the oil in a pan over medium-low heat, pour in all the ingredients prepared in the above plates, and stir-fry over low heat until fragrant.

Step 3: Add the bean paste and oyster sauce, and both of them can be used as much as possible.

Step 4: Stir-fry over medium-low heat until the bean paste is gelatinous at the bottom of the pot, simply put, the bean paste sticks to the pan, but it is by no means a paste pot.

Step 5: Add water and salt to a boil, since the bean paste and oyster sauce are salty, the amount of salt should be reduced.

Step 6: Prepare your favorite dishes, if you have vermicelli or something, you need to soak it before cooking, if you have more time, you don't mind putting it in and cooking it directly.

Finished product drawing. Cooking skills.

Note that it takes different dishes to cook different dishes, so it is important to decide the order in which to put them in the soup based on experience.

Ingredients: 100 grams of fresh chili pepper, 20 grams of Sichuan pepper. Seasoning: 4 slices of ginger, 2 star anise, a small section of cinnamon, a little white sesame seeds. Here's how:

1. Pour dried red pepper and Sichuan pepper into an oil-free cold pan, stir-fry slowly over low heat for about 1 minute, and turn off the heat;

2. After cooling, take one-third and grind it into chili powder with a grinder;

3. The other two-thirds are ground into chili noodles;

4. Mix the chili powder with the chili noodles, add a teaspoon of salt and sugar, stir well, and then sprinkle with a layer of fried white sesame seeds;

5. Put ginger slices, star anise, and cinnamon in the cold oil in a cold pan, and boil the oil over medium heat;

6. When the ginger muchai slices are fried until they are shriveled and browned, take out all the spices, continue to heat the oil until white smoke rises, and turn off the fire slag traces;

7. Cool the hot oil for about 10 seconds, and slowly pour it into the chili noodles;

8. If you don't want slag, as long as the red oil, you can wait for it to cool, filter it with a colander, and then seal it for storage.

1. Prepare 500 grams of bean paste, 200 grams of ginger, 100 grams of garlic, 100 green onions, and medicinal materials are: star anise 10, cinnamon bark 10, bay leaf 10, anise 10, cumin 10, sanai 10, clove 5, jade Ding Li Shuyou 10, white buckle 10, nutmeg 5, good ginger 5. 500 dried peppers, 500 peppercorns.

2000 grams of cooking oil, 10 grams of comfrey, 200 grams of butter limb acacia, 2000 grams of broth.

2. Start the pot to burn the oil, it is best to use rapeseed oil to do this, pour half of the oil into the pot, then add 200 grams of butter, burn it into six heat, add ginger, fry the ginger dry, and then, under the bean paste, the bean paste is best to use the thin colander to drain the water and fry until fragrant, and then put in the ready, medicinal materials, herbs, if the herbs are best soaked in water and cleaned, stir-fry and pour into the soup pot.

3. Put the chili pepper and Sichuan pepper directly into the soup pot of the soup herbs, or boil the oil, about 40% hot! Pour the oil directly over the chili peppers and peppercorns in the soup pot. Then add the stock, and if the stock is less, we can add some water.

Bring to a boil on high heat and boil over low heat for two hours and you're done.

Ingredients: 100 grams of fresh chili pepper, 20 grams of Sichuan pepper.

Seasoning: 4 slices of ginger, 2 star anise, a small section of cinnamon, a little white sesame seeds.

Method:1Pour in the dried red pepper and Sichuan pepper in an oil-free cold pan, slowly fry over low heat for about 1 minute, and turn off the heat.

2.After cooling, take 1 3 and grind it into capsicum powder with a grinder.

3.Another 2 to 3 grind into chili flakes.

4.Mix the chili powder with the chili flakes, add a teaspoon of salt and sugar, stir well, and sprinkle with a layer of white sesame seeds (stir-fried).

5.In a cold pan, add ginger, star anise, cinnamon, and boil the oil over medium heat.

6.When the ginger slices are fried until shriveled and browned, remove all the spices, continue to heat the oil until white smoke rises, and turn off the heat.

7.After the hot oil has cooled for about 10 seconds, slowly pour it into the chili noodles. (At this point, the chili oil is ready to be used as a seasoning).

8.If you don't want slag, just red oil, then after cooling, filter it with a colander. Remember to keep it tightly sealed.

There are several key aspects of Malatang: 1. Soup. 2. Spicy ratio. 3. All kinds of flavors blend with each other and do not affect each other (such as bitter taste, medicinal taste, etc.).

The soup should be made with fresh stick bones, old hens, and an appropriate amount of beef on low heat. (You can also use the concentrated soup dumplings sold in supermarkets at home).

The proportion of spicy pepper is mainly determined by chili pepper, Sichuan pepper, heat and processing method.

Choose good dried peppers (preferably big red robe, small red robe, no mildew on the skin, bright color, dry and waterless) pepper (uniform size, no impurities, obvious pepper flavor).

Soak the peppers in water until soft and chop. The peppercorns are crushed with a knife. (Then prepare bean paste, pickled chili pepper (minced), ginger, green onion, garlic (pat loose), sugar, mash, thirteen spice seasoning, pork belly (sliced), cooking wine).

Put a slightly larger amount of triple oil (salad oil, lard, butter 2:2:1) in a pan.

When it is hot, add the chopped pork belly and stir-fry. Then add chili, Sichuan pepper, pickled pepper, and bean paste over low heat to stir-fry until fragrant, add green onions, ginger, garlic, cooking wine, and stir-fry again, and add broth. Slowly boil, during which add thirteen spices, sugar, mash (I really don't say this for ordinary people) add a little salt to taste the taste, it's basically good, and add MSG when it comes out of the pot!

The addition of sugar and mash is to increase the taste, and it mainly plays a neutralizing role.

When you use it, you can wait for the soup to cool, remove the precipitated slag, and then put it on the fire!

First use the chili noodles to boil with a little water (don't add too much water, probably moisten the chili noodles), and then add cooking oil and stir the chili noodles over low heat until the oil is red, be sure to control the oil temperature, otherwise it is easy to paste the pot.

Butter 250 grams Vegetable oil 100 grams Pixian bean office 150 grams Yongchuan tempeh 50 grams of rock sugar 10 grams Sichuan pepper 5 grams of pepper 2 grams of dried chili pepper 30 grams of mash juice 20 grams Shao wine 20 grams of ginger rice 10 grams of refined salt 100 grams of grass fruit 10 grams of cinnamon 10 grams of grass 10 grams of white fungus 10 grams of chili noodles 250 grams of fresh soup 1500 grams Production procedures: 1. Make brine. Put the wok on the fire, boil the vegetable oil to 6 ripe, and then stir the Pixian bean paste (chop finely first), quickly put in the ginger rice and peppercorns and stir-fry the fresh soup immediately.

Then add the fermented tempeh, finely ground rock sugar, butter, mash juice, cooking wine, refined salt, pepper, dried chili, grass fruit and other condiments. After boiling, the foam is removed to form brine.

Ingredients: Appropriate amount of chili flakes, 3g of salt, 2g of sugar, 10ml of vegetable oil, appropriate amount of cold boiled water, 5ml of vinegar, 2 green onions, 4 slices of ginger, 3 cloves of garlic, 3g of star anise, 2g of cinnamon, 2g of bay leaves, and appropriate amount of Sichuan pepper.

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

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

3. Chilli flakes, sesame seeds, salt and sugar in a waterless and heat-resistant bowl;

4. Remove the oil from the pan, relax the oil, add green onions, ginger, garlic, star anise, cinnamon, bay leaves, and Sichuan peppercorns in the cold oil, and fry slowly over low heat;

5. Until the green onion, ginger and garlic turn yellow, the fragrance wafts out, and remove all the spices in the oil;

6. Turn off the heat, wait for a while, scoop a part of the hot oil into the bowl, and stir well with a spoon immediately;

7. Reheat the oil in the pan, pour it into the bowl again after it cools a little, and stir quickly;

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

A few simple steps to make spicy and refreshing chili oil at home.

The practice of secret chili oil is indispensable for mixing vegetables and noodles.

The secret chili oil method of the big hotel, so that it is not mushy or bitter, it is very fragrant!

Chili noodles, chili powder, sesame salt, poured with sesame oil, homemade can be fragrant.

Chili oil is better than the restaurant's.

1. Heat the pot (smoke) and pour in the oil (in fact, you can directly use the black oil that has been fried repeatedly, so as to save costs, and the version will not be unable to be righted.)

Splash off the reused black oil), put a spoonful of bean paste, stir constantly with a spoon, the oil itself is watery, the left wing will boil during the heating process, when the boiling is not very strong, put in star anise, cinnamon, bay leaves, and continue to stir for a while;

2. When the boiling is not very strong, put two spoons of water, pour the chili noodles into it and continue to stir, and at the same time turn the heat to low, medium heat is OK. When the particles of the pepper noodles are a little hard, then put the peppercorns, celery segments, coriander roots, onion slices, carrot slices, stiff slices, garlic heads, and shallot knots into the oil (this is to increase the fragrance of the oil on the one hand, and then to expel the burnt gas of the oil during the heating process, and at the same time to drive away the fishy smell in the black oil).

3. Keep the heat on medium and keep stirring, when the other things in the oil no longer have moisture and become dry, you can stop the fire (this process takes about 30 to 45 minutes), continue to stir, until the oil is no longer boiling, after it has cooled down, put it aside for about half an hour.

4. Finally, use a colander to filter out the debris, and then use gauze to filter the oil, then, a red, spicy and flavorful red oil will be refined.

My own method is to put the pepper noodles in a container, put the vegetable oil in a clean pot and boil, and then pour them over the pepper noodles. The chili pepper made in this way is the oil chili pepper, and the oil in it is soaked for a period of time and then drained out to be the chili oil of Malatang.

Chili oil and white wine add flavor to the flavor. Add vinegar to turn red. Add alkali to thicken. Add honey to thicken it, and everyone will try it too