What materials do you need to cook spicy red oil? Can you tell me the sequence of this process?

Cold salad is indispensable on the dining table, especially in hot summer. Cold salad is an appetizer, and it is also a faster dish, and it is very common. Among them, salads with bright colors and delicious taste, such as pork belly with red oil, yuba with red oil and saliva chicken, are deeply loved by foodies. In fact, in addition to salads, it is also used in red oil jiaozi and shredded potatoes. Many people will make their own Chili oil at home, but it is often spicy and fragrant. As a common seasoning, people's demand for Chili oil is far from spicy. Whether dipping in jiaozi, eating noodles or cold salad, a spoonful of good chili oil can enhance the taste of dishes by several styles. Xiao Yi shared with you several ways to make Chili oil and Chili sauce. Today, I'd like to share with you the home-cooked dishes that are fragrant with red oil but not spicy.

Rinse the peppers with clear water, drain them and put them in four baskets. Then use scissors to cut off the drained Shizhuhong No.5 and Erjingtiao pepper segments. The new generation and sweet peppers don't need to be cut. From the pot, add a little rapeseed oil, the oil is about 50 degrees, and pour in the pepper and stir fry quickly. The four kinds of peppers should be fried separately, because there is no need for pepper skins with different thicknesses. Stir-frying separately can dry the pepper water and let the fragrance of pepper be fully released. Stir-fry the pepper until it makes a crisp sound, indicating that the water has been fried dry. Let it cool for use. After the peppers are cooled, mash them with a masher.

First, the Cenozoic and Shizhuhong No.5 are pounded into fine Chili powder, and Erjing and sweet pepper are pounded into coarse Chili powder, so as to prepare an iron bowl, pour in sweet pepper powder100g and Erjing Chili powder 50g, mix them evenly, then prepare a plate, pour in Shizhuhong Chili powder 50g, and stir the Cenozoic Chili powder 50g evenly for later use. Mix the prepared spices, green peppers and white wine, soak them in boiling water, cover them with plastic wrap and let them stand for 30 minutes.

When making red oil, it is best to use half of salad oil and rapeseed oil, so that red oil is not only beautiful in color, but also authentic in taste. Many people use it by mistake, and some friends use cooking oil, which makes red oil not fragrant. Remember to cook slowly when cooking. Remember this important step. The red oil is crystal clear and fragrant. You might as well try this method. Finally, I hope everyone can secretly eat fragrant and transparent red oil. Chili oil has become a ubiquitous condiment in food. Chili oil made by today's method has a strong aroma and is not spicy at all. Even if you are a person who can't eat spicy food, you can try this fragrant but not spicy red oil. You don't have to envy the spicy Chili oil in other people's bowls anymore. This is the "gospel" for those who can't eat spicy food!