How to make hot pot red oil, how to do it, and what to make it

Ingredients: 200 grams of butter.

More than one pound of excipient oil, appropriate amount of salt, appropriate amount of red pepper, appropriate amount of green pepper, appropriate amount of watercress pepper, appropriate amount of garlic, appropriate amount of green onion, appropriate amount of ginger.

Appropriate amount of dried chili pepper, appropriate amount of millet spicy, appropriate amount of spices, appropriate amount of five-spice powder, appropriate amount of mash, appropriate amount of onion, 2 spoons of white wine.

Steps. 1.Appropriate amount of five-spice powder.

2.Ginger, shallots, garlic, and onion chopped and set aside.

3.Douban. 4.It wasn't written on the excipients, which was a bit cumbersome. Spices include Sichuan pepper, star anise, ginger, angelica, cumin, grass fruit, cinnamon, cloves, bay leaves, nutmeg, white buttons, and sand kernels.

5.Red peppercorns.

6.Green peppercorns.

7.Moromi grains. 8.Dried chili peppers cut into sections, then boiled in boiling water, 9Millet spicy cut into sections.

10.Moderate amount of butter, this is not a lot of butter left over from last time.

11.Put the butter in the pan and melt slowly.

12.After the oil is hot, fry the green onions, ginger, garlic and onions in the pan until they are dry, and take them out when they are dry, 13Fry the two kinds of peppercorns in the pot for dozens of seconds, so that the vegetables are numb, and the heat should be low.

14.Stir-fry the dried chili peppers and millet peppers in the pan for a while, and fry the watercress in the pan until they are stir-fried.

15.Stir-fry the necklace and five-spice powder in a pot until it is done, add two spoons of white wine and an appropriate amount of mash, and stir-fry slowly over low heat to bring out the fragrance and spicy taste.

16.Stir-fried ingredients.

17.Strain out all the material.

18.When you want to eat hot pot, add a few dried chili peppers and green onions to the soup and cook the vegetables directly.

At the end of the day, the Yellow River flows into the sea.

The preparation of Chongqing hot pot red oil is as follows:

1. List of raw materials: 22 kilograms of refined butter for hot pot, 5 kilograms of lard, 8 kilograms of lettuce oil, 1000 grams of Pixian douban, 350 grams of 503 spices, 1000 grams of Neihuang new generation, 500 grams of stone pillar red, 500 grams of bullet, 350 grams of Dahongpao pepper, 100 grams of green pepper, 750 grams of garlic, 1500 grams of old ginger, 200 grams of high liquor, 25 grams of comfrey, 250 grams of coriander, 500 grams of green onions, 500 grams of onions.

2. Red oil production: put mixed oil in the pot, add coriander, green onions, onions, fry until golden brown, remove it, put in the glutinous chili pepper, heat and fry until the pepper is bright shell, remove about 80% of the water, fry the fragrance of Pixian bean paste, fry the fragrance of Sichuan pepper, fry the fragrance of green pepper, fry the fragrance of ginger and garlic, fry the fragrance of spice powder, add the comfrey, add the liquor, and stir evenly.

Heat the vegetable oil until it is 7-8 minutes hot, then put some"Sichuan Pixian Douban", Sichuan pepper, red pepper. Garlic. Ginger.

Scallions. Stir-fry the sugar to bring out the fragrance. (as for the amount of seasoning, it depends on personal preference.) You can also put some spices bought in the supermarket to make Sichuan hot pot and stir-fry them together. After the fragrance is stir-fried, add the broth and boil for 20 minutes, try it, it will definitely be good!

Fried with bean paste, glutinous sea pepper.

1. Materials to be prepared: 10 kg of butter, 2 kg of dried chili pepper, 1 kg of Sichuan pepper, 300 grams of bean paste, 600 grams of tempeh, 500 grams of turmeric, 200 grams of garlic, 150 grams of liquor, 80 grams of rock sugar. Spice packets:

50 grams of star anise, 50 grams of cinnamon, 60 grams of yellow gardenia, 30 grams of Sannai, 60 grams of grass fruit, 50 grams of cumin, 50 grams of citronella, 30 grams of white button, 20 grams of cumin, 50 grams of thyme, 30 grams of fragrant fruit.

2. Boil the dried chili peppers with water, drain them and use the chili stirring mechanism to make glutinous chili peppers. Chop the turmeric and garlic into coarse finely chopped pieces.

3. Put butter into the pot and burn over low heat, wait until the butter fragrance comes out, and when there is no beef smell, add the finely chopped turmeric and garlic.

4. Wait until the garlic and turmeric are fried in the oil pan until golden brown, turn off the low heat and add the bean paste and tempeh, pay attention to the fact that you must keep stir-frying at this time, because the bean paste is easy to stick to the pan.

5. Fry the bean paste out of the fragrance, and then continue to stir-fry the chili pepper and Sichuan pepper, almost until there is not much water in the pot, add rock sugar and spices, and wait until the butter color in the pot turns red pepper and the color turns black.

6. After turning off the heat, slowly pour in the pre-prepared liquor, so that you can wait.

7. After turning off the heat, wait until the red oil in the pot has precipitated enough, and then you can count the red oil on the surface.

8. Drain the red oil and let it sit for a while, and you can use it.

Ingredients: 200 grams of butter, a pound of ordinary edible oil, salt, green pepper, half a bottle of red oil watercress chili, red pepper, green onion, garlic, ginger, dried chili, millet spicy, spices, mash, onion, five-spice powder, star anise, good ginger, 2 spoons of white wine, angelica, cloves, cumin, grass fruit, cinnamon, bay leaves, nutmeg, white buttons, sand kernels.

How to boil hot pot red oil:

1. Peel and wash the green onion, ginger, garlic and onion, and cut it into short thin strips;

2. Cut green peppercorns, safflower peppers, star anise, ginger, angelica, cumin, grass fruit, cinnamon, cloves, bay leaves, nutmeg, white bucket bureau celery, sand kernels, mash grains, and dried chili peppers into small pieces, boil and soak in boiling water and remove them, and cut the millet into small pieces for later use;

3. Put the butter into the oil pan and heat it at high temperature to melt it;

4. After the oil is hot, put the prepared green onions, ginger, garlic and onions into the pot, fry them dry and remove them;

5. Put the dried chili pepper and millet spicy in the pot, stir-fry over low heat for five minutes, then put the red oil bean paste chili pepper and ordinary cooking oil into the stir-fry for three minutes;

6. Fry the five-spice powder and various spices prepared in advance, add two spoons of white wine and an appropriate amount of mash and salt, and stir-fry slowly over low heat;

7. After the fragrance is stir-fried, filter all the added condiments, and the rest is the hot pot red oil;

Ingredients: lettuce oil, comfrey, ginger, green onion, Sichuan pepper, Erjin bar, Chaotian pepper, star anise, cinnamon, cumin, grass fruit, cloves, bay leaves, lemongrass.

Method: Sit in a pot, pour in lettuce oil, boil over medium heat until the bubble is exhausted, smoke and change to low heat and continue to boil for a few minutes.

Boil the oil while cooling. This is a more important seasoning for red oil, comfrey. It is sold at a stall that sells spices.

Throw a piece of ginger into the oil pan, bubble the heat, about 110 degrees, and then you can put the ingredients.

No**, put a handful of green onions and ginger cubes.

Also put a small handful of peppercorns, still not **ha, with the residual heat of the oil to fry the seasoning, remove the oily smell and increase the fragrance.

Two gold bars were used, one tael of peppers, and one and a half taels. It's all made by the merchants themselves, so it's a bit thick, but this kind of chili noodles will be fragrant.

When the ginger is fried until it is a little browned, add various chili powders to it. At this time, it can be **, the smallest and smallest flame is basically not much bigger than the candle flame. The oil will bubble very little, it doesn't matter, it won't be mushy.

Then add various spices, comfrey, star anise, cinnamon, cumin, grass fruit, cloves, bay leaves, lemongrass. I said that I always have a big bag of spices at home for braised or braised pork.

I stayed up for almost half an hour, and I basically didn't care about him during this period, what should I do, and I didn't worry about it once in a while. You can put sesame seeds, raw sesame seeds, or cooked ones.

Use chopsticks to pick up the large dregs and continue to simmer for 20 minutes, remove from the heat and cool until warm.

Put it in a container at a temperature of no more than 60 degrees.

Airtight, it is best not to use it immediately, and it is best to boil the red oil overnight.