Who can teach me how to make authentic Sichuan hot pot red oil?

Here I share with you my method of making red oil. In practice, you may need one or two experiments to master the sense of proportion and make red oil with good color and fragrance.

* The following materials are used as proportion reference, and make appropriate adjustments according to your own needs.

Materials:

200 grams of red pepper powder (sea pepper noodles)-choose the best fresh one that can smell the fragrance.

Korean Chili powder100g-Korean Chili powder can help the finished product to become bright.

50 grams of crushed pepper-crushed pepper can help the taste of the finished product.

20 grams of pepper granules

50g cooked white sesame seeds increase the fragrance of the finished product.

Salt10g

500 ml vegetable oil

Production process:

-Put the dry materials into a container that is not afraid of scalding and mix well.

-Heat the oil to 70% heat, pour it into the dry material, stir it evenly with bamboo chopsticks, and let it stand for more than 2 hours. The way to judge that the oil is 70% hot is to drop a small drop of water into the oil, if the water immediately makes a "squeaky" sound; If the oil smokes, the temperature is too high. Let it cool for 1 min before use, otherwise the red oil will be bitter. )

-Pour the red oil into a glass bottle for storage.

* After the red oil is used up, the remaining sediment can be reused with some hot oil. Materials that have been used twice can be thrown away.

2. The production of red soup (also called' soup juice') and old oil are two important technologies related to the flavor and characteristics of hot pot. Mastering these two technologies will basically master the technical core of red hot pot.

Raw materials; Xixian watercress 1500g, dried chili pepper 200g, Sichuan Hanyuan pepper 450g, ginger 100g, garlic 250g, onion 250g, Yongchuan douchi 250g, rock sugar 200g, fermented grains 500g, star anise 80g, Amomum tsaoko. 30g of cardamom, 30g of Arnebia euchroma, 0/000g of melted butter/kloc-,500g of melted lard, 2,000g of cooked vegetable oil, 6,000g of pig bone, 250g of chicken essence and 250g of salt.

Output: 1. Stew dried chilies in boiling water for 10 minute, and chop them with a knife (or with a machine) to make Ciba chilies. 2. Heat the butter in a pot, add half peeled and mashed ginger and onion knots, and fry until dry. Pick out ginger and scallion, add lard and rapeseed oil, when the oil is heated to 50%, add Xixian watercress and stir-fry for about 0/0 minute, then add Zanzibar pepper and stir-fry until the oil turns red, and add garlic and dried pepper in the air. 3. Put star anise, kaempferia kaempferia, Amomum tsaoko, Cinnamomum cassia, clove, fennel, geranium, Cao Ling, cardamom and Arnebia euchroma into a soup pot, bring it to a boil with high fire, and then reduce the heat for 60 minutes. When the red oil in the soup pot floats on the water, the old hot pot oil is scooped out.

Add mash juice, chicken essence and salt to the remaining soup to form red soup brine.

Remarks: Another way is to add herbs to the base material and stir-fry it slowly. Its fragrance will blend into the base material, and then it will be boiled into red soup with Bonzi bone soup, which is delicious!

Another way: step 1: refine rapeseed oil or other vegetable oil, otherwise it is tasteless;

Step 2: cool the cooked oil to 90-100℃;

Step 3: pour the cooled oil into a container filled with red pepper powder and a proper amount of salt, and stir while pouring;

Step 4: cool the mixed oil in the container to 20-30℃, and filter with a sand screen to obtain Sichuan red oil.

Make red oil and pepper oil skillfully;

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Ingredients: red pepper

Seasoning: Chili powder, salad oil and ginger.

Exercise:

1, heat the dry pan to 40% heat (not too hot), add the red pepper and stir-fry until fragrant. If you are green, don't be distracted! Otherwise, it will be easy to blow up.

2. After cooling, grind it into powder with a coffee grinder. Of course, if there is no grinder, you can also grind pepper with a rolling pin, which will be more convenient. Then put it into a container, add a little warm water and stir well. Add water until the Chili powder is wet, but not too much.

3. Put the pot on the fire, pour the salad oil according to the ratio of 5: 1 (Chili powder 1, oil 5), add a piece of ginger, heat it to 70% to 80%, and then slowly add the oil into the container to make the homemade Chili oil.

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

My practice: put the Chili noodles in a bowl that is not afraid of scalding, mix a little soy sauce to make the Chili noodles wet-this is because it is not easy to scald, add some pepper powder and ginger powder (if any), mix well, and heat the oil until it almost smokes. Turn off the fire, scoop the oil into the bowl with a big spoon that is not afraid of scalding, and stir it with a small spoon with the other hand. So the Chili noodles won't burn ... If you want more red oil, you should add more oil. I usually let the oil pass through Chili powder, cool it and bottle it. Then it can be used for cold salad or cooking. When I say add red oil, I don't just add oil, but also Chili powder.

If you can't eat spicy and beautiful red oil, the kind of Chili powder that can be used as kimchi will have a beautiful red color. Or, you can mix the kind of Chili powder used for kimchi with the biting Chili powder, which will be both spicy and beautiful. She said that she went to a friend's house to eat jiaozi before and saw that her Chili oil was red, but she thought it was very spicy. As a result, she didn't feel any spicy taste at all, and she was not satisfied.