How to refine red oil to make it fragrant, how to make red oil fragrant and red

To refine red oil, we must first 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 gold bars of Sichuan West Bazi's specialty, the millet pepper in Chongqing and Guizhou, three kinds of peppers are matched according to the ratio of 4 4 2, dried with a slight fire, pounded into a pepper face, such a pepper noodles, there is the ruddy of Chaotian pepper, the mellow fragrance of the two gold bars, and the strength of the millet pepper, which is bright in the eyes and fragrant in the nose, and the spicy taste will be layered after the entrance. As for the final refining, it is necessary to have a point of delicacy and ingenuity, 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, peppercorns appropriate amount, fried until browned, take out and do not use, wait until the oil temperature drops to fifty percent hot, and then pour in the three kinds of pepper noodles that are finely pounded, in addition, you also need to put a little comfrey and grass fruit into the pot refining, during which you need to use a shovel to stir constantly, so that the warm oil slowly soaks out the taste and color of the pepper and spices.

When the color is red and the pepper is fragrant, move the pot where the red oil is made aside and let it cool slowly. If the aroma of the red oil is not strong enough, then you can also add star anise, cardamom and the like in the refining process as needed. In short, how to choose, it depends on the use of refined red oil, if it is used as a seasoning for cold dishes, then too heavy spices will hide the essence of the dish.

To refine a good red oil, the first thing to choose is a good main ingredient, that is, chili noodles, the main ingredient should not be too fine, when refining, first add a small amount of water to the main ingredient and then stir evenly, and then add spices (bay leaves) in it. Cinnamon. Grass fruit.

Aniseed. Angelica dahurica. Vanilla.

And some ginger. Green onions and garlic) oil boiled to 8 hot when slowly poured into the utensils containing the main ingredients, pay attention to the speed of pouring not too fast, to pour while stirring to avoid uneven heat paste main ingredients, the purpose of adding a small amount of water is actually to prevent the oil temperature from being well mastered and prepared. The red oil refined by following this step is both red and fragrant, and you can try it.

I'm a native of Sichuan, and this is really hard to express. You have to do more to be more experienced. Different hot oil and chilli flakes. The oil temperature and practice are also different.

It is not necessary that only red oil can mix good cold dishes, the soul of cold dishes is innovation.

Ingredients: "Green onion, ginger and garlic foam. A little", "Octagonal.

Cinnamon. Cumin. Bayberry.

Soak it with a little water first" "4 catties of chili powder." "Salad oil 10 catties and half a catty of sesame oil". Burn slowly together over medium heat until it is seven or eighty.

Put in one or two sesame seeds to cool and set aside!

What qualities do you want to develop?

1. Put the sesame seeds in the pot and fry them over low heat until cooked, don't fry the paste.

2. Soak the peanuts in water for a while, peel them, and then fry them in oil.

3. Put the peppercorns in the pot and roast them over low heat (no oil).

4. Ground the peppercorns into delicate orange powder with a food processor.

5. Clean the chili pepper, cut it into sections, remove the chili seeds slightly, pour 500 grams of water, 500 grams of rapeseed oil, 20 grams of sesame oil, pepper oil, and chili oil into the pot, boil slowly over medium heat, stir while boiling, and make it evenly heated.

6. When the oil becomes relatively clear, it means that all the water has been boiled off, and the subsequent process should be turned on a low fire, pay attention to the observation, the color of the pepper is red and bright, and it cannot be blackened, but the water must be boiled off. Once the chili peppers are boiled, quickly remove the chili peppers.

7. Put the boiled chili peppers into the barrel of the food processor and beat them finely, and then put the fried peanuts into a slightly round locust album and whip them to make the flowers form broken petals.

8. Put bay leaves, star anise, cinnamon, ginger, green onions, garlic and thyme in the oil pan, boil the fragrance over medium-low heat, and then filter out the oil.

9. Beat the fine chili, peanuts and peppercorns, add the fried sesame seeds and salt, and mix well.

10. When the oil temperature is not very high, pour it in, stir evenly, because the materials are cooked, the temperature of the oil should be controlled, not too high, and there can be no temperature.

To boil out fragrant and red red oil, you must first choose rapeseed oil, rapeseed oil fried red oil is fragrant enough, and after cooling, it has a strong viscosity, and the hanging effect is better. Secondly, the chili must be made from the chili pepper noodles made from the chili peppers that have been roasted by yourself. Finally, the production process must be low, because the pepper will gradually release its fragrance when it is boiled over low heat, and there is no taste of fried dry, and the color is more red and bright.

How to make red oil fragrant and red

Red oil is a seasoning that we all use in our daily lives, which can be purchased or made at home. How to make red oil fragrant and red? In fact, it is not difficult to make red oil by yourself, but you still have to master some small skills to make it fragrant and red enough.

For example, you must choose rapeseed oil, because rapeseed oil will increase the flavor of the oil after heating, and it will have a strong viscosity after cooling, which is the best choice for making red oil. The second is that the chili peppers are best roasted by themselves, and then pounded into chili noodles, so that the chili peppers have a strong fragrance and a spicy taste. Finally, when boiling, you must turn on a low heat, so that the red oil boiled out is fragrant and red enough.

How to boil red oil

Step 1: Prepare roasted chili noodles, an appropriate amount of rapeseed oil, 30 grams of white sesame seeds, 2 cloves, a small piece of cinnamon, 1 teaspoon of cumin, 1 grass fruit, 1 star anise, 2 bay leaves, 1 piece of ginger, 4 white chives, and 500 grams of vegetable oil.

Step 2: Add rapeseed oil to the pot and heat it, put the ingredients except the chili noodles and white sesame seeds into the pot, when the green onion and ginger slices are fried until they become macro, turn off the heat, remove the spices, leave the clean hot oil, and let it cool.

Step 3. Put the chili noodles and white sesame seeds in a bowl, add a little hot water to moisten the chili noodles, after scalding, pour them into a cool oil pot, boil slowly over low heat, keep stirring in the process, boil out the spicy taste, turn off the heat.

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.

1. 100 kg of rapeseed oil, 50 grams of grass fruit, 50 grams of white buckle, 50 grams of star anise, 4 kg of chili pepper, 8 kg of chili pepper.

2. Method: First, beat two kinds of chili peppers (bullet and two wattle strips) into chili noodles by machine, and mix them together and set aside. (The thickness is appropriate, not too thin).

3. Burn the rapeseed oil to about 270-280 degrees (it can be packed in stainless steel barrels) and stop the fire, and when the oil temperature drops to 230 degrees, add grass fruit, white buckle and star anise.

4. Prepare another stainless steel bucket and put the finely ground chili noodles into the bucket. When the oil temperature drops to about 195 degrees, you can check the first oil on the pepper noodles. (Blanch the chili noodles with some hot oil, and the amount of oil is just over the chili peppers) and then wait until the oil temperature drops to 165 degrees, then apply the second oil to the chili peppers, and use half of the remaining oil amount when the first oil is used.

5. When the oil temperature drops to 120 degrees, oil the pepper for the third time, and pour all the remaining hot oil into the pepper barrel. The refined red oil is placed for 3-7 days, so that the spicy aroma of the pepper is all soaked out, and then the pepper branches in the red oil are not filtered out with gauze, and the filtered red oil can be used for cold dishes.

The ingredients that need to be prepared in advance include: 550 grams of rapeseed oil, 100 grams of paprika powder, 25 grams of white sesame seeds, 10 grams of peanuts, 15 grams of green onions, 10 grams of onion, 10 grams of ginger, 10 grams of celery, 2 grams of coriander, 5 grams of star anise, 1 gram of kaempfera, 8 grams of bay leaves, 10 grams of cumin, 1 grass fruit, 1 gram of cinnamon, and 2 grams of spiritual vanilla.

1. Pour the pure rapeseed oil into the pot and cook over high heat until white smoke rises. After turning off the heat, wait for more than 10 seconds until the oil temperature drops slightly, add green onions, onions, ginger, celery, coriander, and fry in hot oil until fragrant.

2. Then add all the spices and fry until the aroma overflows. Dismantle and search for leaks.

3. Filter out all the slag, and then turn on the fire to make the oil temperature rise to 60% hot.

4. Put the chili powder, cooked white sesame seeds, and crispy peanut kernels into a covered and rotten container, first flush 1 3 hot oil into the container, stir well, and make the chili powder, sesame, and peanut kernels swell and soak.

5. When the oil temperature of the remaining 2 3 hot oil drops to three leaks and becomes hot, then pour it into a container and stir well, and cover and simmer for 48 hours after cooling.

6. It's done when the time is up.