May I ask if the old oil of the hot pot is not red or bright, and what is the matter with whether it

Raw material; 1500 grams of Yanxian douban, 200 grams of Chaotian dried chili, 450 grams of Sichuan Hanyuan pepper, 100 grams of ginger, 250 grams of garlic, 250 grams of green onion knots, 250 grams of Yongchuan tempeh, 200 grams of rock sugar, 500 grams of mash, 80 grams of star anise, 30 grams of grass fruit (deseeded), 50 grams of Shannai, 30 grams of cinnamon, 15 grams of cloves, 30 grams of cumin, 30 grams of bay leaves, 30 grams of spirit grass, 30 grams of white cardamom, 30 grams of comfrey, 1000 grams of butter, 500 grams of lard, 2000 grams of cooked rapeseed oil, 6000 grams of pork cob bones, 250 grams of chicken essence, 250 grams of salt.

Production: 1The dried chili peppers are blanched in boiling water for 10 minutes, finely chopped with a knife (or minced with a machine) to make glutinous chili peppers.

2.Put the butter into the pot and heat it, add half of the peeled and broken ginger and green onion knots to fry the fragrance, (about fried until the texture of the green onion knots and ginger is dry) pick up the raw ginger and green onion knots, put in lard and rapeseed oil, and when the oil is heated to 5, put it into the Yanxian bean paste and fry it for about ten minutes, then put in the glutinous chili pepper and continue to fry until the oil color is red, add garlic, Chaotian dry chili, Sichuan pepper, rock sugar, tempeh, and the remaining ginger to fry the fragrance, pour it into the soup pot and mix it with bone broth. 3.

Star anise, kaempafer, grass fruit, cinnamon, cloves, cumin, bay leaves, spirit grass, white cardamom, and comfrey are put into a soup pot and boiled over high heat, and then changed to low heat and boiled for 60 minutes. Wait for the red oil in the soup pot to float on the surface, and scoop out the old oil of the vested hot pot.

The rest of the soup is made into a red soup with mash juice, chicken essence and salt.

Remarks: Another way is to add herbs to the stir-fried base to slowly stir-fry the fragrance, and the fragrance melts into the base and then adds the stick bone broth to boil into a red soup, delicious!

Another method: Step 1: Refine rapeseed oil or other vegetable oils, otherwise it will have a raw taste;

Step 2: Cool the cooked oil to between 90-100 °C;

Step 3: Pour the cooled oil into a container with red pepper powder and appropriate salt, stirring as you pour;

Step 4: Cool the mixed oil in the container to between 20-30, and filter it with a sand net to make up the red oil of Sichuan.

Skillfully made red oil and pepper oil:

Red oil Ingredients: red pepper.

Seasoning: chili powder, salad oil, ginger to taste.

Method: 1. Heat the dry pan to 40% hot (not too hot), put the red pepper in and fry until fragrant, if you are raw, don't be distracted! Otherwise, it will be easy to fry paste.

2. After cooling, use a coffee grinder to grind it into powder, of course, if you don't have a grinder, you can also use a rolling pin to grind it into chili flakes, which will be more trouble-free. After that, put it in a container, add a little warm boiled water and mix well, add the amount of water to moisten the chili powder, do not add too much.

3. Put the pot on the fire, pour in the salad oil with a ratio of 5:1 (chili powder 1, oil 5), then add a piece of patted ginger, burn until it is hot, slowly add the oil to the container, and the homemade chili oil is completed.

4. If you want to make the red oil red and fragrant, the secret is to add a little warm boiled water to the prepared chili powder to force out the colorophylin in the chili pepper, and then add a piece of ginger in the oil to enhance the flavor, so that the red oil is red and fragrant.

Red and spicy, the chili pepper should be good, add comfrey, and the glutinous pepper should be boiled slowly over low heat for several hours; Bright rape oil butter is good, the oil temperature should be controlled, and the heat should arrive; The fragrance is pure and the master's spice is not matched.

The master you invited is a bastard, the problem you said is definitely not the reason for the original talent, the key is the method of frying the ingredients, and then invite another master. I specialize in hot pot, and the well-known hot pot restaurants in Jinan are engaged in fried materials, and I also sell materials, and I ship ten catties

Hello dear! <>

The color of the old oil mold of hot pot is getting less and less red, and there are several ways to solve it: 1Replace the hot pot base with a new one or add a new chili oil to adjust the color.

2.Add some red ingredients such as sweet potatoes, carrots, etc. to add color. 3.

Pay attention to the storage method of the hot pot base to avoid long-term exposure to air or high temperatures. 4.If the oil has deteriorated and the color is not red, it is recommended to replace it with a new oil.

5.If none of the above methods work, you can consider remaking the hot pot base.

Hello dear, here is to help you find out what to do if the color of the old hot pot oil is less red the more it is sold: the color of the old hot pot oil becomes dark and not red, which may be due to long-term use or improper storage, resulting in oxidation and deterioration of the oil, and it is recommended to replace it with a new hot pot base or edible oil. If you don't want to waste old oil, you can also dispose of it in the following ways:

1.Mix new oils: Adding some new cooking oil to old oil can improve the color and taste of old oil.

2.Add chili peppers: You can add some chili powder to the old oil or bury the pepper oil in the spicy to increase the color and flavor.

3.Add hot pot base: You can add a new hot pot base to the old oil to cook, which can improve the taste and color of the old oil.

It is important to note that no matter which method is used, it is necessary to ensure the quality and safety of the old oil, and do not eat spoiled oil, so as not to affect your health.