How do you boil red oil? Authentic red oil boiling method

As soon as you learn it, you will be able to make the fragrant red oil cheats, all the heroes have collected it!

As follows:

Ingredients: Appropriate amount of spicy clear grade pepper noodles, appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion and ginger, appropriate amount of bay leaves, appropriate amount of ingredients, appropriate amount of cinnamon, appropriate amount of white sesame seeds.

Method: 1. Prepare chili noodles first.

2. After the pot is hot, pour in an appropriate amount of oil.

3. Add the green onion and ginger and fry until fragrant.

4. Then put in the cinnamon cracked skin, fry the bay leaves and large ingredients until fragrant and take out.

5. Pour the chili noodles into a basin, add salt branches and white sesame seeds, pour oil onto the chili noodles, and stir while pouring.

6. After cooling, put it in a glass bottle for storage.

vegetable oil: 250 grams;

White sesame seeds: 1 handful;

Grass fruits: 2 pcs; Cinnamon bearer: 5 cm; cloves: 5 grains; Sichuan pepper: 20 grains; bay leaves: 4 leaves; Star anise: 3 pieces; Green onion white: 5 cm; Ginger dig: 3 slices; Paprika: 50 grams;

Pour the oil into a pan, add the green onion and ginger slices, and heat slowly over medium-low heat.

When small bubbles continue to rise from the bottom of the pan, change the heat to the minimum.

Then add spices (chili, sesame seeds) exclusively.

After stirring from time to time and simmering over low heat for 10 minutes, it can be seen that the white onion gradually begins to turn brown.

Pour in the chili powder and white mushroom and continue to simmer for 10 minutes.

Finally, turn off the heat, let cool and put into a sealed bottle.

The method of boiling jujube balls with authentic red oil is as follows:Tools Ingredients: Appropriate amount of spicy old pepper, three spoons of sesame seeds, half a bowl of peanuts, 1 bowl of cooking oil, 1 spoon of salt, half a green onion, 5 star anise, appropriate amount of bay leaves, and appropriate amount of Sichuan pepper.

1. Wash the chili peppers and let them dry.

2. Use a wall breaker to beat the chili noodles.

3. Peel the fried peanuts. If you don't have cooked peanuts, you can bake them in the oven.

4. Prepare spices such as star anise, bay leaves, and peppercorns.

5. Cut the green onions into sections.

6. Pour a bowl of cooking oil into the pot and add various spices and green onions.

7. Boil over medium and low heat, the fire is not suitable for too much, so that the fragrance will be paste.

8. Crush the peanuts with a knife.

9. Put chopped peanuts, chili powder, and cooked sesame seeds into a bowl, add a spoonful of salt and stir well.

10. Remove all kinds of spices from the oil. Pour over the paprika.

11. After cooling, it can be bottled and stored. It can be stored in the refrigerator.

Ingredients: 60g chili flakes, 180ml rapeseed oil, 5g cooked white sesame seeds.

Step: 1: Prepare the ingredients, rapeseed oil, chili flakes, cooked white sesame seeds (chili noodles sold in the vegetable market will do).

2: Heat the pot (boil the water in the pot dry) and add the rapeseed oil.

3: Cook the oil, there will be some foam in the rapeseed oil, and you can turn off the heat when the foam is not burned, about 200 degrees.

4: Turn off the heat and cool for 2 minutes, then take a bowl (make sure there is no water in the bowl, no water at all, otherwise the oil will fry).

5: Put the oil in a bowl for about 1 minute, add one-third of the chili noodles (the temperature is about 100 degrees), then the chili noodles will fry at the temperature of the oil and will have a very fragrant taste.

6: After another minute or so, add one-third of the chili noodles a second time and stir with a spoon to a temperature of about 90 degrees.

7: Wait another 2 minutes, then add all the remaining chili noodles to a bowl, sprinkle with cooked sesame seeds, and stir a little.

Tips: There is no rapeseed oil other clear oil can also be, the first time you put the chili noodles, you should pay attention, the temperature is more than 100 degrees, don't just come out to add the chili noodles, then the chili noodles will turn black, you can't be lazy, the chili noodles must be added three times.

The boiling method of red oil is as follows: imitation Kai Kai.

Ingredients: 25 grams of dried chili peppers, 20 grams of white sesame seeds, 700 grams of vegetable oil, 5 grams of cinnamon, Sichuan pepper and grass fruit.

Production steps: 1. Sun Sou cleans the dried chili peppers, removes the stems at the front end of the chili peppers, and cuts them into small pieces two centimeters long;

2. Cut the cinnamon bark and grass fruit into small pieces, mix them with peppercorns, stir evenly, and set them aside for later use;

3. Put a little cooking oil in the pot, heat the cooking oil to a certain temperature, and put the chopped dried chili peppers into the pot;

4. Heat over low heat and stir-fry constantly, stir-fry until the surface of the dried chili pepper is crispy and slightly charred;

5. After letting the fried dried chili peppers stand and cool, use tools to pound them into chili powder;

6. Pour vegetable oil into the pot, heat it to 180 degrees Celsius, then add cinnamon, grass fruit and peppercorns;

7. Add a part of chili powder when the fragrance in the pot is diffused, add a part when bubbles bubble in the pot, add the last part when the first two parts are all oily, pour the chili powder completely into three times, and heat the chili powder in the pot for fifteen minutes.

1. Ingredients: salad oil, bean paste, pickled pepper, pickled wild pepper, dried pepper shell; Fresh red peppers, carrots, ginger, garlic, onions, coriander, green onions, celery root; Star anise, cumin, cinnamon, cardamom, angelica, kaempa, licorice, cloves, cumin, tangerine peel, grass fruit, bay leaf.

2. Chop the bean paste and pickled pepper finely, pay attention not to chop too coarsely, and it is advisable to form the end.

3. Fresh red pepper, soak wild pepper, remove the stems and seeds and cut into pieces, wash the carrots and onions and cut them into slices or small pieces.

4. Wash and slice the ginger and garlic cloud skin, wash and cut the green onion and celery root into 4 cm long sections.

5. Soak the spices in warm water for 5 minutes, then drain and set aside.

6. Heat the net pot, put in the salad oil and cook until 5-6 mature, then add carrot slices, fresh red pepper, wild pepper, garlic, ginger, onion, green onion, Xianglai and celery root, soak and fry until the raw materials are golden brown and the fragrance overflows, and then remove the residue.

7. When the oil temperature drops to 50% hot, pour the bean paste, pickled pepper and dried chili shell into the pot, and then add the soaked spices.

8. Then put the pot on a high fire to boil, then turn to low heat and boil for 50 minutes, stir constantly with a spoon, and remove the residue when the oil in the pot is ruddy, and put the red oil into a container to cool it.