How do you boil red oil? Be specific

Homemade peppercorn chili oil (1).

Take a pot, it might as well be larger, and have a lid. Add vegetable oil, heat up a large amount of dried red peppers, break them open, and put them in. When the oil is hot and the peppers are slightly paste, sprinkle in a large amount of chili flakes and a handful of peppercorns (Sichuan Hanyuan is the best), and quickly remove the pot from the heat.

Hold the lid of the pot in your right hand and a small bowl of cold water of about 50ml in your left hand. Pour the water into the pan and close the lid tightly. At this point, a violent reaction occurs.

Wait for the pot to be bottled and sealed.

Pepper red oil is another method (2).

Generally, fried chili oil is not red, and this method can fry red oil.

First put the water and oil and a large amount of chili pepper in the pot together, do not put the peppercorns, cover and boil slowly, do not remove the lid, wait for the squeak and squeak, open the lid in a silent place, and fry the chili peppers.

Adding water can leach the red pigment of chili peppers, reduce the oil temperature, and make the chili oil taste strong.

How to boil red oil, the secret recipe of the hotel master, I didn't expect it to be so simple and easy to learn.

Oil 50, ginger, green onion, star anise, cinnamon, fennel, white cardamom, bay leaf, sliced sand ginger, comfrey, cloves, grass fruit, vanilla, chili flakes, stir-fry for 90 minutes, cooked sesame seeds, cool for 24 hours.

It can be used with fine paprika and the effect is also good.

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: 5000 grams of soybean oil, 2500 grams of rapeseed oil, 1000 grams of medium and coarse Erjingtiao chili noodles, 500 grams of fine bullet chili powder, 300 grams of peeled white sesame seeds.

2.Spices: 50 grams of cinnamon, 50 grams of star anise, 25 grams of cumin, 15 grams of angelica, 15 grams of citronella, 15 grams of white cardamom, 10 grams of fragrant fruit, 10 grams of grass fruit, 10 grams of bay leaves, 1 monk fruit.

3.Vegetable ingredients: 300 grams of carrots, 300 grams of garlic, 200 grams of onions, 200 grams of ginger, 200 grams of green onions, 200 grams of celery, 150 grams of coriander.

4.Vegetable material processing: Clean all vegetable materials, slice carrots, peel garlic cloves, slice ginger, cut green onions, cut celery, cut onions into thick strips, and clean coriander with roots.

5.Spice treatment: 50 grams of cinnamon, 50 grams of star anise, 25 grams of cumin, 15 grams of angelica, 15 grams of citronella, 15 grams of white cardamom, 10 grams of fragrant fruit (cracked), 10 grams of grass fruit (cracked), 10 grams of bay leaves, 1 monk fruit (cracked), put it on a plate, add warm water and soak for 15-20 minutes, clean it, remove it, and set aside.

6.Note: The purpose of soaking the cleaning spices is to remove dust and not easy to paste in the frying, and it is easier to fry the fragrance.

7.Mix 1000 grams of medium-thick Erjingtiao chili noodles, 500 grams of fine bullet chili powder, and 350 grams of peeled white sesame seeds, put them into a stainless steel bucket or stainless steel basin, stir well with a hand spoon, and set aside.

8.Add 5,000 grams of soybean oil, 2,500 grams of rapeseed oil to the stainless steel barrel of boiling spice oil, and put the processed vegetable materials into the cold oil: 300 grams of carrots, 300 grams of garlic, 200 grams of onions, 200 grams of ginger, 200 grams of green onions, 200 grams of celery, 150 grams of coriander and spices

50 grams of cinnamon, 50 grams of star anise, 25 grams of cumin, 15 grams of angelica, 15 grams of citronella, 15 grams of white cardamom, 10 grams of fragrant fruit, 10 grams of bay leaves, 10 grams of grass fruit, 1 monk fruit, boil over high heat, pay attention to stirring with a hand spoon, fry until the vegetable materials and spices are dark brown and fragrant, then salvage all the vegetable materials and spices, and then continue to heat over high heat, turn off the fire when heating to 210 °, and set aside.

9.When pouring oil and pepper noodles, pay attention to pouring in multiple times, stirring while splashing.

10.The first time you pour it, use 210° hot oil to splash it, this step is to use high temperature to stimulate the aroma of chili noodles, this step should not splash too much hot oil, otherwise it is easy to burn, you can stir it and wet it evenly.

11.For the second time, pour in about 190°C hot oil, stirring as you pour, about half of the hot oil.

12.When pouring in for the third time, use 120°-130° hot oil to directly pour in all the remaining hot oil.

13.Note: After splashing, you can add a little aged vinegar or high liquor, not too much, just a few drops.

14.Then let it sit for 24 hours before use.