What is the ratio of spices to oil when boiling oil?

Summary. Hello, I am glad to answer for you: the ratio of the overall amount of spices used in general cooking oil to the amount of vegetable oil should be 1:

61:13. For a simple example, 1 kg of spices can be fried with 6 kg of edible oil, or 13 kg of vegetable oil can be fried.

What is the ratio of spices to oil when boiling oil?

Hello, I'm glad that the mountain tour answers for you: the overall ratio of the amount of spices used in general cooking oil to the amount of vegetable oil should be 1:61:

13 in this range. For a simple example, 1 kg of spices can be fried with 6 catties of edible oil, or 13 catties of vegetable oil.

The following are related extensions, I hope they will help you: M 30 grams of Rosemary + 40 grams of Daqiao Oven Garlic + 250 ml of 100% virgin olive oil = M Makey Oil, suitable for 30 grams of beef and sheep machine jerky chili pepper + 250 ml of 100% virgin olive oil = chili oil, suitable for tomato pasta; 40 grams of fresh lemon + 250 ml of 100% virgin olive oil = lemon oil, suitable for grilled sea bass and green asparagus; Black filial piety truffle 50 grams + 100% virgin olive oil 250 ml = black pine old open dew oil, suitable for red meat.

1500 grams of salad oil, 100 grams of pickled peppers, 50 grams of bean paste, 30 grams of bay leaves, 10 grams of grass fruit, 2 monk fruits, 20 grams of cumin, 30 grams of white cardamom, 10 grams of ginger, 50 grams of lemongrass, 100 grams of ginger, 20 grams of garlic, 30 grams of green onions, 100 grams of carrots, 75 grams of green peppers, 100 grams of celery, 100 grams of shallots, 100 grams of sesame seeds. Put it in a salad oil pot and boil for about 30 minutes, after the flavor comes out, beat off the residue, then add the fish pickled pepper and bean stool and petal sauce to fry the water with careful dismantling and slight heat, and finally soak the sesame seeds, bay leaves, grass fruits, monk fruits, cumin, white cardamom, ginger, lemongrass, etc. for about 2 hours.

Summary. Next 2, stir-fry (50 catties of oil ratio for example) 2 catties of spices, add 70 degrees of water and high liquor catties to soak up, Juancheng hot pot bean paste 6 catties, liquor catty, rock sugar catty, ginger catty cut soybean size dice, green onion 2 catties broken, butter 25 catties (15 catties in winter), salad oil 25 catties (35 catties in winter), pepper 1 catty, pepper catties with boiling water, dry chili pepper 4 catties (Shizhuhong, the new generation of two catties each) according to the taste of each region with a little seed, add an appropriate amount of water to the pot, pour in the dry chili pepper after the water boils For 20 minutes, pick up and crush to make chili peppers. 3. Stir-fry steps: Add butter and salad oil to the pot and turn off the heat until 150 degrees, slowly fry the green onions until fragrant, and then fry the ginger grains until the chili peppers are fragrant, fry until the moisture is lost by 5%-8%, continue to fry the bean paste, the temperature is controlled at about 100-105 degrees and fry for about 2 hours, and the peppercorns, spice powder, and rock sugar are fried for about 15 minutes (according to the actual situation) All the ingredients can be fragrant and bean pastry, and the white wine can be cooked.

Put it in a stainless steel drum and stand still for 48 hours to filter out the slag to get red oil.

Spice formula (100 kg of oil as an example) 50 grams of cloves, 25 grams of lemongrass, 25 grams of grass rows, 400 grams of star anise, 150 grams of cinnamon, 50 grams of long pepper, 50 grams of spirit grass, 150 grams of grass fruit, 50 grams of licorice, 50 grams of fragrant fruit, 250 grams of white buttons, 50 grams of tangerine peel, 50 grams of coriander seeds, 75 grams of bay leaves, 75 grams of Kaempfera, 250 grams of fragrant sand kernels, 250 grams of cumin (a total of 17 kinds of 4 catties) Mix and crush and set aside.

Next 2, stir-fry (50 catties of oil ratio for example) 2 catties of spices, add 70 degrees of water and high liquor catties to soak up, Juancheng hot pot bean paste 6 catties, liquor catty, rock sugar catty, ginger catty cut soybean size dice, green onion 2 catties broken, butter 25 catties (15 catties in winter), salad oil 25 catties (35 catties in winter), pepper 1 catty, pepper catties with boiling water, dry chili pepper 4 catties (Shizhuhong, the new generation of two catties each) according to the taste of each region with a little seed, add an appropriate amount of water to the pot, pour in the dry chili pepper after the water boils For 20 minutes, pick up and crush to make chili peppers. 3. Stir-fry steps: Add butter and salad oil to the pot and turn off the heat until 150 degrees, slowly fry the green onions until fragrant, and then fry the ginger grains until the chili peppers are fragrant, fry until the moisture is lost by 5%-8%, continue to fry the bean paste, the temperature is controlled at about 100-105 degrees and fry for about 2 hours, and the peppercorns, spice powder, and rock sugar are fried for about 15 minutes (according to the actual situation) All the ingredients can be fragrant and bean pastry, and the white wine can be cooked. Put it in a stainless steel drum and stand still for 48 hours to filter out the slag to get red oil.

Precautions: The oil temperature must be burned to 150 degrees at the beginning, otherwise the soup will be muddy and the oil will not be bright. The water is not fried dry, and the oil temperature must be controlled on low heat when stir-frying.

Five spice oil is a commonly used seasoning that is not difficult to make, and here is an easy way to boil it:

Ingredients required: 500ml of cooking oil (e.g. peanut oil, salad oil, etc.).

Five spices (such as cinnamon, cloves, star anise, grass fruit, pepper, etc.) should be used in early and late doses.

Steps:1Wash the five spices and dry them for later use.

2.Pour the cooking oil into a clean sauté pan and heat over medium heat.

3.When the oil temperature reaches about 70-80 degrees, put the five spices in a pot and slowly boil over low heat.

4.The boiling time is about 15-20 minutes, turning the five spices, and letting it soak in the oil until the aroma of the five spices is integrated into the oil.

5.Turn off the heat, remove the pot, wait for the five-spice oil to cool down slightly, filter out the five-spice oil with a strainer, and filter out the oil residue.

6.Pour the filtered pentaspice oil into a clean container and place it at room temperature to cool.

Please note:1The boiling of five-spice oil should be slowly boiled over low heat to avoid frying or burning.

2.During the boiling process, it is necessary to stir frequently to ensure that the flavor of the five spices is fully integrated into the oil.

3.The boiled spice oil can be stored for a period of time, but it needs to be stored in a sealed glass bottle or a container that is not easy to oxidize, and placed in a cool, dry place.

Summary. Hello dear, the first thing to state is: five-spice powder is not necessarily five spices, but a collective name for at least five spice powders.

Hello dear, the first thing to state is: five-spice powder is not necessarily five spices, but a collective name for at least five spice powders.

Five-spice oil is actually a simple spice oil, and there are several formulas. It's not very versatile. When used as a mixed dish, it will lead to excessive spice flavor, and at most it is used on the oil of some thick dishes, such as snail pot, spicy crayfish, etc.; Or use it on some pasta dishes that need to make puff pastry and puff pastry.

It is generally used as a spice supplement such as hot pot.

The first type of leather mold: a five-spice oil recipe suitable for barbecue. Cloves, angelica, liquerice, cumin, grass fruit, sand kernels, peppercorns according to Li Slow Zhao 1:

Grip 3:10:8:

Mix in a 3:4 ratio. 4,000 grams of salad oil per 500 grams of spice blend.

Heat the salad oil to 4 percent, and put the spices into low heat and fry. Slowly raise the temperature and pour 7 percent, turn off the heat, add a few slices of ginger, seal and let stand for 24 hours. The five-spice powder of this recipe has a strong fishy effect and outstanding fragrance, which is suitable for barbecue brushing.

The second type: the five-spice powder recipe for oiling at the end of heavy dishes. Clove, angelica, star anise, grass fruit, sand kernel, white cardamom, cumin, pepper according to 1:

Mix in a 2:4 ratio. The method is the same as the previous one, of course, if you are too troublesome, you can directly heat the salad oil to 7 percent, pour it into the spices, stir well, and then seal it and let it stand for 24 hours.

The five-spice powder of this recipe has a prominent fragrance, which is suitable for spicy crayfish, spicy fried squid and other dishes with heavy flavors.

The third type: five-spice recipe suitable for making pasta. Star anise, cinnamon, white cardamom, pepper, grass fruit, sand kernel according to the proportion:

Mix in a ratio of 5:4:2.

The basis of the practice is the same as above. The spice oil of this recipe has a moderate aroma and a good aftertaste, which is suitable for making scones, butter cakes and other pasta dishes for Kirino to use.