Sichuan Cuisine is Essential-homemade Red Oil

Sichuan Cuisine is Essential-homemade Red Oil

1. Put the chili noodles in the pot.

2. Pour 1 jin of salad oil in the portion from another pot and heat it to 70% (palm down, put it on top of the oil pan, feel the palm of your hand hot, generally the most used oil temperature is 50% hot and 70-80% When it’s 50% hot, the palm of your hand is slightly hot.)

3. Pour into the chili noodles and stir well.

4. The remaining 1 kg of salad oil. Boil again to 50% heat, then pour on the stirred chili noodles, and mix well.

5. Mix the chili noodles with the salad oil, add the comfrey, slowly heat it on a low heat, turn off the heat for 10 minutes, let it stand overnight, and then use a fine strainer to pour it into an airtight jar for storage.

Tips:

In order to prepare for the next few Sichuan dishes that need to be made, so I prepared the red oil in advance.



When I went to the vegetable market, the supermarket did not buy the ideal chili noodles, so I just used a grinder to grind the chili noodles by myself. The homemade chili noodles are very spicy and not too broken. This is a last resort. If you can buy good chili noodles, buy it, otherwise the remaining chili will be too wasteful. I'm all drained. After a taste, the taste is too rough.