Spicy cold vegetable oil (secret red oil)(xiang la liang cai you mi zhi hong you )

Spicy cold vegetable oil (secret red oil)

Introduction:

"Rein has finally finished his work. He doesn't have to look at the tangled code and the dense circuit boards. When I got home, I immediately asked my mother to take out the green peppers that were dried in the summer. This kind of green peppers dried by myself tastes very fragrant. It's better to use it to make red oil! "

Production steps:

Step 1: first of all, cut the scallion vertically (it's easy to taste when frying), cut the garlic clove and slice the ginger. (I forgot to take a picture when I had water on my hand)

Step 2: put star anise, cinnamon, cardamom, clove, ginger, fennel and Arnebia into a bowl, add water to clean it. Don't take too long. If it's too wet, it's not good. This step is mainly to remove the sediment on the surface of the spices just bought

Step 3: wash the frying pan, heat the primer, put in the spices just washed and bake over low heat (no oil). Pay attention to the low heat. The main purpose of this step is to remove the water from the fragrance surface

Step 4: wash the pan, add 1000ml rapeseed oil, heat the oil to a little smoke (180 ℃), turn off the heat and wait for 3 minutes, then turn on the low heat, fry garlic, ginger, scallion and onion in the oil, pay attention to the low heat, take out immediately if the existing seasoning is burnt during the frying process, so as to avoid the paste taste in the oil. After the seasoning is dried, take out the residue and turn off the fire.

Step 5: in the process of waiting for the oil to cool, put the smaller of the above washed spices into the colander, then turn on the fire and put the colander into the oil. Remember that the oil must be reasonably controlled, even if it doesn't matter. Slowly adjust the oil temperature to be appropriate. The oil temperature must not be too high to burn the spices. The main purpose here is to extract the flavor of the spices, such as grass and fruit It's going to be smashed. (don't forget to add Dahongpao pepper during frying)

Step 6: put the dried pepper, Chaotian pepper and erjingtiao pepper into the container and mash them by hand (the purpose of hand mashing is to mash the pepper only, and keep the shape of the pepper seeds from being damaged, so that the pepper will not be too hot and cover up the fragrance), and then mash the smashed pepper powder. Add 1 tbsp salt, 1 tbsp five spice powder, 1 tbsp pepper powder, 1 tbsp monosodium glutamate and white sesame. (the container in this process must not have water, in order to ensure long-term preservation), and then burn the rapeseed oil to 170 ℃, and pour a spoonful into the chili powder. Every time you pour a spoonful, use a chopstick to stir quickly. Don't let the pepper burn. Just slowly add all the rapeseed oil.

Step 7: after adding all the oil, slowly stir for a period of time to evenly distribute the heat in the container. And then let it stand overnight. The subsequent device can be stored in a clean and anhydrous glass bottle. It can be kept for a long time.

Materials required:

Dried green pepper: 200g

Dried erjingtiao pepper: 50g

Dry Chaotian pepper: 50g

Dahongpao pepper: 50g

Rapeseed oil: 1000ml

Salt: 10g

MSG: 10g

Onion: 0.5

Scallion white: 2 sections

Garlic: 5 pieces

Ginger: 5 pieces

Coriander stick: 10

Star anise: 10g

Cinnamon: 20g

Tsaokuo: 10g

White Sesame: 50g

Cardamom: 10g

Clove: 5g

Ginger: 10g

Fennel: 10g

Arnebia: 5g

Note: to do this is a key point: oil rather than less, oil temperature rather low not high. In this way, we are not afraid of squeezing.

Production difficulty: ordinary

Technology: seasoning

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Xiang La Liang Cai You Mi Zhi Hong You