How to fry red oil? What medicine do you need?

There are many ways to make red oil, and the results are not the same. For example, the production of Guizhou red oil is different from other places, and there are many methods, but generally there are many methods to extract Bazin pepper and scald it with Chili noodles. Generally, Huaxi pepper is used for spicy food, and Zunyi pepper is used for spicy food. Spicy red oil

1. A preparation method of spicy red oil

Spicy red oil is made of dried peppers, which are baked and crisp into nail-like or slightly smaller shapes and heated in vegetable oil. It can be eaten directly as seasoning, and can also be used as raw material to process various seasonings, which is suitable for cooking various dishes and mixing cold dishes.

Raw materials: dried pepper 10 kg vegetable oil 30 kg.

Technology: Clean dried chili without damp and musty smell → Drying and tabletting → Heating and refining vegetable oil → Cooling → Soaking → Heating → Cooling → Filtering → Finished product.

Method:

① Dry red pepper with water content lower than 65438 02% was selected. Strong spicy taste, no impurities and mildew required.

(2) Put fresh vegetable oil into a pot, boil the oil with a big fire to volatilize its odor, and cease fire when the oil temperature naturally cools to 40% to 50%.

(3) Put the roasted pepper fragments into cooling oil, stir and soak for about 1 hour, heat with low fire until the pepper is light brown, and cease fire.

(4) Take out the pepper fragments, soak them for 24 hours when the oil temperature returns to room temperature, take them out, and filter out the red oil.

Features: bright red oil, clear and transparent, with strong spicy taste.

Tip: After the oil temperature returns to room temperature, you can let the added pepper stand for a while and then clarify. Sesame oil is prohibited in the selected vegetable oil.

Spicy red oil

2. How to make spicy red oil

Spicy red oil is made from dried Chili and Zanthoxylum bungeanum by crushing them into coarse blocks and soaking them in vegetable oil by heating. Can be directly eaten as seasoning, and is suitable for processing various foods as raw materials, and making spicy hot dishes and seasoned cold dishes.

Ingredients: dried Chili powder 10 kg Chili granules 3 kg vegetable oil 30 kg.

Technology: Clean dried peppers without damp and musty smell → Soak peppers in warm water until soft → Granulate → Heat and refine vegetable oil → Cool → Soak → Heat → Cool → Filter → Finished product.

Method:

(1) Select coarse dried red pepper powder with no impurities and mildewed water content lower than 65438 02%, soak the pepper in warm water until it becomes soft, and discharge coarse particles.

(2) Put the vegetable oil into the pot, refine until the odor volatilizes, and cease fire when the oil temperature naturally cools to 40% to 50%.

(3) Put the coarse Zanthoxylum powder into cold oil and stir, soak for about 65,438+0 hours, add Zanthoxylum bungeanum granules, heat with low fire until it is slightly fragrant and has hemp flavor, and stop soaking for 6-8 hours.

(4) filter the spicy oil, take 3-4 layers of clean gauze, take out the residue, wrap it firmly, and soak it in the returned oil.

Tip: Zanthoxylum bungeanum should be soaked in Chili powder 1 hour before adding, so as not to reduce the aroma and hemp components of Zanthoxylum bungeanum due to too high oil temperature.

Fresh pepper red oil

3. A preparation method of fresh chili red oil

Fresh pepper red oil is made of fresh millet pepper and fresh Vitex negundo L. pepper, washed and processed into velvet, put into vegetable oil, heated, fried and dehydrated, and then soaked in hot oil. It can be eaten directly as seasoning, and can also be used as raw material to process various foods, which is suitable for supplementing fresh and spicy or salty dishes.

Ingredients: fresh millet pepper 1 kg fresh Vitex negundo 1 kg vegetable oil 10 kg ginger granules 1 kg.

Technology: Clean fresh millet, spicy and fresh Erjing pepper → Mash → Heat and refine vegetable oil → Cool → Stir fry with low fire (low fire) for dehydration → Add reserved hot oil → Heat → Soak → Cool → Filter → Finished product.

Method:

(1) Wash the fresh millet pepper and fresh Vitex negundo pepper and put them into a clean grinder for grinding.

(2) after refining and cooling the vegetable oil to 40%-50% of the oil temperature, putting 50% of the vegetable oil into a pot, adding fresh chopped peppers, and stir-frying with slow fire; After the chopped pepper is dehydrated and crisp, add another 50% warm oil, heat and stir until it is completely mixed, and then soak it for 1 ~ 2 hours.

Features: bright red oil, fresh and spicy.

It is suggested that the fried fresh chopped pepper should be completely dehydrated and crisp, and the oil temperature of adding 50% for the second time should be slightly higher, and the soaking effect with oil temperature is better.

Spiced red oil

4. A preparation method of spiced red oil

Spiced red oil is made from dried Chili powder and spiced raw material particles by adding water, distillation, oil-water separation and heating and soaking in vegetable oil. Can be directly eaten as seasoning, and is suitable for cooking various dishes or cold dishes.

Ingredients: Chaotian Chili powder 10 kg star anise 0.5 kg Sannai 0.3 kg fennel 0.2 kg pepper 0.5 kg fragrant leaves 1 kg.

Process: refining vegetable oil → making red oil → cooling to 50% temperature → spiced granules → adding water → distillation → oil-water separation → spiced essential oil → adding red oil → finished product.

Method:

① Crush the spiced raw materials into smaller particles, but not too fine.

(2) The spiced grains should be heated and distilled with 4 times of water, and the water should not be too much, so as not to affect the exudation of spiced grains essential oil; It should not be too small, which will affect the oil yield and cause local overheating, carbonization and odor of raw materials.

(3) Blending the distilled spiced essential oil and red oil according to the ratio of 1∶50 to obtain spiced red oil.

Features: Spiced red oil is brownish red with rich aroma.

It is suggested that the distillation time of spiced raw materials should not be too long, otherwise the components of low-boiling spices will lose too much. For example, in the specific operation, under the condition that the cost is not suitable to be controlled or there is no steaming equipment, five kinds of essential oils can be purchased from supermarkets in various places and mixed according to the ratio of 1: 50.

Pickled pepper red oil

5. A preparation method of pickled pepper red oil

Pickled peppers in red oil are made of red whole-brewed Vitex negundo or Chaotian spicy, and put into vegetable oil, stir-fried and heated in medium fire to soak out excellent fragrance. It can be used for flavor enhancement and color matching of pickled pepper dishes.

Ingredients: pickled pepper 10 kg vegetable oil 50 kg.

Technology: refining vegetable oil → cooling → adding pickled pepper sauce → heating → frying → soaking → finished product.

Method:

(1) put the vegetable oil into the pot for refining to remove the odor, and cease fire to cool the oil temperature to 40% to 50%.

(2) The pickled peppers are dehydrated and put into a mill for later use.

(3) Add chopped pickled peppers into vegetable oil, stir-fry over medium heat, dry and dehydrate until the oil turns dark red, and cease fire.

(4) removing residue, filtering and standing for 4-6 days.

Features: Deep red in color, with the smell of pickled peppers.

Tip: Pickled pepper residue must be completely removed, the oil quality should be dark red and slightly bright, and there is no water-soluble juice.

Douban red oil

6. How to make watercress red oil

Douban red oil is a kind of high-quality salty and spicy bean paste, which has red ester flavor and strong sauce flavor. It is made by chopping or grinding raw materials by hand, adding vegetable oil and heating and soaking. Suitable for cooking home-cooked dishes or mixed seasoning special cold dishes.

Ingredients: vegetable oil 10 kg, 50 kg of salty and spicy bean paste.

Technology: refining vegetable oil → cooling → adding bean paste → heating → frying → soaking → finished product.

Method:

(1) Refine the vegetable oil in a pot, remove the peculiar smell, cease fire, and cool to the oil temperature of 40% to 50%.

(2) bean paste in the pan stir-fry heating, will give off a good fragrance.

(3) removing the residue of watercress, filtering and standing for 4-6 days.

Features: crimson oil, thick sauce ester.

Tip: the oil temperature of the bean paste in the pot must be kept at room temperature, and the bean paste heated by slow fire is more fragrant. The extracted soybean paste can be used as another raw material.

Mixed red oil

7. Preparation method of mixed red oil

Mixed red oil is made of salty and spicy bean paste, Chili powder and mixed oil of animals and plants by heating and soaking. It is suitable for cooking internal organs of domestic animals and fresh vegetables of Haihe River with the same flavor, and solves the problem of oily cooking with insufficient raw materials.

Ingredients: 8 kg of salty and spicy bean paste, 2 kg of Chili powder, 65438 kg of refined pork plate oil+05 kg of vegetable oil, 35 kg.

Technology: refining animal and vegetable oil → cooling → adding bean paste → heating → frying → adding Chili powder → soaking → filtering → finished product.

Method:

(1) Refine animal and vegetable oils to remove odor, cease fire, and cool to 40% to 50% oil temperature.

(2) Add chopped bean paste, stir-fry over medium heat until crisp and fragrant, and then add Chili powder for soaking.

(3) Take out the bean paste cake, filter it, put it in a clean stainless steel container, cool it, and put it in a freezer for refrigeration.

Features: the sauce is fragrant and oily red.

It is suggested that the amount of animal fat added in summer should be less than that in winter 15%.

Hotpot red oil

8. How to make hot pot red oil?

Hot pot red oil is made by soaking dried Vitex negundo and pepper, boiling until soft, crushing with a pulverizer, adding salty and spicy bean paste and vegetable oil, and heating and soaking. Suitable for frying all kinds of hot pot or mixed vegetables with spicy characteristics.

Ingredients: Bazin Chili sauce 10 kg salty and spicy bean paste 3 kg vegetable oil 50 kg.

Technology: refining vegetable oil → cooling → adding Ciba Chili sauce → salty and spicy bean paste → heating → frying → soaking → filtering → finished product.

Method:

(1) Refined vegetable oil to remove odor, cease fire, and cool to 40%-50% oil temperature.

(2) Add Bazin Chili sauce and salty bean paste, stir-fry over low heat until the fragrance is dehydrated and soaked.

(3) deslagging, filtering and transferring to a stainless steel barrel container.

Features: fresh, spicy, pure, bright and transparent.

Tip: the frying temperature should not be too high to prevent the pepper pot from producing odor.