How to make Sichuan style red oil, authentic Sichuan red oil boiling ingredients and methods

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.

It's very simple, but the raw materials are very important, the best is the chili powder from the local pepper mill in Sichuan and the rapeseed oil squeezed from Sichuan rape, if you don't have it, you have to use the chili powder and edible blended oil bought in the supermarket.

Pour the chili powder into the clay pot or other high-temperature utensils, pour more than double the amount of rapeseed oil into the pot, heat the rapeseed oil until it smokes (because the rapeseed oil is raw, it needs to be heated to remove the characteristic green smell), then turn off the heat, let the oil cool to six or seven percent heat, pour it into the jar containing the chili noodles, and then stir, do not make the oil too hot, otherwise the chili noodles will be paste. Some people like to put some pepper powder and sesame seeds in it to make it more fragrant.

Ingredient list: 30g of paprika

150g of rapeseed oil

12g ginger and 25g green onion

White sesame seeds 5g

Sichuan pepper 1g bay leaf five-spice powder.

Salt 2g, cinnamon bark 3g

10 g star anise garlic

1 g of sugar, 1 gram of cumin.

When the temperature of the remaining oil is about 150 degrees, pour it all in and stir well. After cooling, cover and seal. It tastes best after standing at room temperature for 48 hours.

Sichuan chili oil).

Sichuan chili oil).

Pepper noodles 60g (because there are only so many at home, just write the recipe according to this amount) Rapeseed oil 180ml cooked white sesame seeds 5g

Unique cheats (Sichuan chili oil) practice steps.

Step 1 Prepare the ingredients, rapeseed oil, chili noodles, cooked white sesame seeds (chili noodles sold in the vegetable market are fine).

Step 2: Heat the pot (the water in it is boiled dry) and add the rapeseed oil.

Step 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 there, about 200 degrees.

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

Step 5: Put the oil in a bowl for about 1 minute, and 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 produce a very fragrant taste

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

Step 7Wait for another 2 minutes, then add all the remaining chili noodles to a bowl, sprinkle with cooked sesame seeds, stir and smell the chili oil again. I can't wait to cook a bowl of noodles right away

Ingredients: Slice the onion and ginger, cut the green onion, celery and bay leaves, prepare star anise, bay leaves, grass fruit, cinnamon, dried chili pepper and Sichuan pepper, and white sesame seeds. Pour rapeseed oil into the pot and cook (Note:

The fire should not be too big, the bubbles on the oil surface are all gone, and the oil can smoke slightly). Add onions, green onions, ginger, celery, coriander, star anise, cinnamon, grass fruits, and bay leaves to boil out the fragrance (slow boiling, don't worry), until all the ingredients are fried and the fragrance is dry, according to the teacher, it can be ignited with a lighter. Then, remove all the ingredients from the pan.

Add dried chili peppers and a small amount of dried peppercorns to fry the fragrance, pay attention to the oil temperature should not be too high, otherwise it will be easy to fry the paste. Then, remove the dried chili peppers and peppercorns. Prepare a container of oil and put in a coarse half chili flake (coarse chili seedlings are mainly flavorful, so the total amount of chili noodles is set by yourself, because everyone likes the spicy taste differently).

Pour 1 2 oil from the pan into a container (pour slowly, cool if the temperature is high, the main thing is not to let the pepper batter go). Add an appropriate amount of fine chili noodles to the oil noodles (mainly to add color). Then pour in the remaining 1 2 oil, however, leave a little oil in the pan for sautéing white sesame seeds.

Stir-fry the white sesame seeds until fragrant (slightly yellow in color), add them to the cooked oil, and a portion of fragrant red oil is ready. The boiled red oil should be left for 24 hours to taste the best.

The ingredients for Sichuan authentic red oil boiling are as follows:

Material preparation: 200g of butter, 1 kg of oil, appropriate amount of salt, appropriate amount of green pepper, appropriate amount of green pepper, appropriate amount of green onion, appropriate amount of watercress chili, appropriate amount of garlic, appropriate amount of red pepper, appropriate amount of ginger, appropriate amount of dried chili, appropriate amount of millet spicy, appropriate amount of spices, appropriate amount of mash, 2 spoons of late liquor, appropriate amount of onion, appropriate amount of five-spice powder, pot, plate, etc.

1. Cut ginger, shallots, garlic and onions with caution.

2. Prepare spices. Spices include green peppercorns, red peppercorns, star anise, ginger, angelica, cumin, grass fruit, five-spice powder, cinnamon, 4 cloves, bay leaves, nutmeg, white buttons, sand kernels, mash, dried chili peppers cut and boiled in boiling water, millet spicy cut into sections.

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

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

5. Fry two kinds of peppercorns over low heat, so that they will be numb and fragrant. Caller respects.

6. Stir-fry the dried chili pepper and millet for a while, and then add the watercress and fry it together.

7. Fry the spices and five-spice powder in the pot, 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.

8. Stir-fried ingredients.

9. Filter out all the materials.

10. In this way, the red oil is boiled.

Satisfactory answer praise rate: 100% The proportion of red oil is: 100 grams of chili noodles and 300 grams of vegetable oil.

Red oil to make ** stickers).

One pound of dried peppers, two taels of Da Hong Pao, two taels of dried sea peppers, two coins of fragrant spear grass, one tael of white cardamom, two star anise, two grass fruits, one fragrant fruit, several bay leaves, a little bit of comfrey, four taels of garlic, and one pound of fresh red pepper grains (four taels of fresh Chaotian pepper).

First put the dry ingredients in the pot, do not put oil, after the Hong Kong stove is heated, you can use the seedling fire, fry until the fragrance, the dry material is finely beaten with a crusher, and the grass fruit and fragrant fruit are not easy to break

Put four catties of oil in the pot, put the garlic and red pepper in, boil slowly over low heat, dry the ingredients when it dries quickly, boil for 20 minutes on the seedling fire, let it stand for three days after leaving the pot, filter the residue This method is quite good, try.

The method is good, but the trouble is dead, and it is not practical at home. Restaurants and hotels are pretty much the same.

The simple one at home is also easy to do, the key is to boil the oil first and wait for it to cool down to 5 when it is hot before pouring it on the chili powder, you can add some cooked sesame seeds to the chili powder yourself, and then some cardamom, but not too much, too much medicinal taste

The essential. Low heat. Slow down. Precipitation.

Made with red oil. One pound of dried peppers, two taels of Da Hong Pao, two taels of dried sea peppers, two coins of fragrant spear grass, one tael of white cardamom, two star anise, two grass fruits, one fragrant fruit, several bay leaves, a little bit of comfrey, four taels of garlic, and one pound of fresh red pepper grains (four taels of fresh Chaotian pepper).

Put the dry ingredients in the pot first, do not put oil, . .

The preparation method of spice powder is as follows:

400 grams of grass fruit, 200 grams of star anise, 100 grams of Sannai, 200 grams of cumin, 80 grams of cloves, 500 grams of white buttons, 50 grams of bay leaves, 50 grams of ginger First chop all the ingredients with a knife, and then put them in the pot, use low heat Oh Slowly fry to dry the water, and after cooling, use a meat grinder to grind.

The pot is boiled until ninety percent hot, pour in rapeseed oil and boil and cool, 100 grams of chili noodles, 10 grams of pepper noodles, pour the cooled rapeseed oil into the chili noodles and stir them with chopsticks.

Don't make it too complicated, my red oil is only made with chili noodles, pepper noodles, rock sugar, and white sesame seeds, and then boiled and then cooled to 5 hot vegetable oil.

Authentic Sichuan red oil.

Ingredients: 25 grams of dried chili peppers, 700 grams of vegetable oil, 20 grams of white sesame seeds.

Excipients: 2 cinnamon bark, 1 star anise, 1 grass fruit, 3 sand kernels, 15 bay leaves, 5 green onions, 4 ginger.

Method:1Prepare the ingredients. Grass fruits and sand kernels are cracked with a knife to facilitate the release of fragrance; Dry the chili peppers and cut them into sections.

2.Stir-fry the chili peppers: Heat the wok, pour in a little cooking oil to moisten the pan, then pour it out, leaving the so-called "pan oil", put in the dried chili peppers, stir-fry over low heat until crispy and slightly charred, let it cool for later use.

Note: Heat can stimulate the aroma of chili peppers, so this step must not be omitted, most recipes use raw chili noodles to fry oil directly, so that the red oil aroma is far from enough.

3.Pound the chili noodles: Pound the cold fried chili peppers into chili noodles with garlic mortars, don't pound them too finely, otherwise it will be easy to paste.

4.Oil refining: Pour 700g of vegetable oil into a pot, heat until 8 is hot, about 180, then turn off the heat.

5.Frying spices: Wait for the oil in the pan to cool slightly, add the green onion and ginger, fry until browned and remove from.

6.Continue to add cinnamon, star anise, bay leaves, grass fruits, and sand kernels to soak and fry for 10 to 15 minutes, allowing the flavor of the spices to penetrate into the oil and remove the spices.

7.Fry red oil: pour the oil into a stainless steel container, cool until it is hot, about 130, pour in 1 3 chili flakes; The oil temperature drops to 4 into heat, about 110, and then 1 3 chili flakes and white sesame seeds; When the oil temperature drops to 3 to heat, about 90, add the last 1 3 chili flakes, stir well, and let the oil and chili pepper fully combine.

Tip: Add chili flakes in 3 times to bring out the different aromas of chili peppers at different oil temperatures. If you pour in all the chili noodles at once, the aroma of the fried red oil will not be layered, remember to remember!

8.Let cool overnight: When the oil is almost cool, add a lid to the container and let it sit overnight.

The freshly fried red oil is not very fragrant and not very red in color, and it must be enough time for the oil and chili pepper to fully blend to produce a wonderful aroma.

9.Bottle and store sealed: Store the red oil that has been left out overnight in an airtight container and store it in the refrigerator. Be sure to seal it, otherwise the fragrance will run away, and the smell of the refrigerator will also affect the taste of the red oil.

Hello answer. Your question has been viewed and is being answered for you, please wait Ingredients: 1 and a half pounds of dried chili pepper, 5 and a half pounds of rapeseed oil, 50 grams of ginger, 50 grams of green onions, 50 grams of peeled peanuts, 50 grams of peeled white sesame seeds, 50 grams of cumin, 5 grams of comfrey.

Comfrey is a comfrey plant, which has the functions of cooling and activating blood, clearing heat and detoxifying, and smoothing the intestines and laxative. And it has a natural pigment red.

Method: Cut the dried chili pepper into small pieces, slice the ginger and cut the green onion into sections. Peanuts, sesame, cumin, comfrey.

Put the peppers in a baking dish, put them in the oven, beat to 150 degrees, and bake for 8 minutes with peanuts, sesame seeds and cumin on low heat until fragrant. Roasted dried peppers are also ground into powder.

Pour the oil into a large pot, heat it to 8 or 9 hot, fry the ginger slices first, then add the green onion segments, fry until the dry fragrance comes out, remove and turn off the heat.

Put the comfrey in the oil a few times, being careful not to burn it, otherwise the oil will be purple red, not pink.

When the oil cools to 5 or 6 hot, add 1 3 chili powder, stir well, cool to 4 or 5 hot, and then add the rest. Divide into 3 4 times and finish and stir well.

Finally, put in peanuts and sesame fennel powder, which is fragrant.

You can ask questions, devil spicy, Chaotian pepper, mountain pepper. Three kinds of spicy noodles?