How to make [Composite Red Oil], a good companion for stir-fry and cold dishes

Overview

How to cook How to make [Composite Red Oil], a good companion for stir-fry and cold dishes at home

Tags

• homemade sauce
• cao guo
• chaotian pepper
• cinnamon
• gardenia
• garlic cloves
• green onions
• lilac
• peanuts
• shannai
• star anise
• thai chili
• two vitex
• white buckle
• zanthoxylum bungeanum
• fragrant leaves
• ginger slices

Ingredients

Steps

1. 1 Beat the two vitex sticks into an appropriate amount of chili powder, beat the Chaotian pepper into an appropriate amount of chili powder, and beat the Thai chili into an appropriate amount of chili powder. Pour the three types of chilies into water, wet them, take them out and set aside.

   

2. 2 Heat the pot, remove more oil (it is best to use rapeseed oil), add peanuts, and fry slowly over low heat until the aroma of the peanuts comes out. After the peanuts are fragrant, take them out, add ginger slices, green onions, and garlic cloves, and stir-fry over low heat until the onions, ginger, and garlic are all fragrant. Add kaempferol, white buckwheat, caoguo, gardenia, peppercorns, cloves, star anise, cinnamon, and bay leaves. Add 1 tablespoon of water to wet all the spices. Stir-fry over low heat with water and oil until the water is almost dry. When the oil temperature is on the high side, add 1 tablespoon of cold oil to lower the oil temperature and continue to stir-fry over low heat. Whenever the oil temperature is on the high side, add cold oil to cool down to prevent the spices from burning. Simmer over low heat until the water is dried out and the aroma of spices overflows.

   

3. 3 Pour in the wet chili powder, add an appropriate amount of cold oil, continue to simmer over low heat, stirring as it cooks. Be sure to use low heat to slowly simmer out the water in the chili peppers. After most of the water evaporates, the oil temperature will be high. You need to add cold oil to cool down. Continue to simmer over low heat. Remember not to turn up the heat in a hurry. The less water there is, the faster the oil temperature rises, and cooling oil needs to be continuously added to cool down. Always keep the oil at low temperature and simmer until the water in the pot dries up and the chili peppers are fragrant. When there is very little water in the pot, add dried perilla leaves and white sesame seeds, and continue to simmer over low heat until the water in the pot dries up and the chili peppers are fragrant. During the cooking process, whenever the oil temperature is too high, continue to add cold oil to cool down until the water is completely dry and all the spices and chilies are cooked until fragrant. When there is no water vapor coming out, turn off the heat and use cold oil to cool down to avoid simmering the spices and chilies. Add the cold oil and stir evenly. The red oil cooked with low-temperature oil will be bright red in color and have a rich and distinct aroma. The spices and chili peppers will not turn black or have a bitter tail. After the oil temperature drops, put it into a container and soak it for 7 days before use.

   

4. 4 Finished product pictures