Spicy Cold Vegetable Oil (secret Red Oil)
1.
First, cut the green onion vertically (so that it is easy to taste when fried), cut the garlic clove with a knife, and slice the ginger. (I forgot to take pictures when I cut it with water in my hand)
2.
Put the star anise, cinnamon bark, white kombu, clove, ginger, fennel, comfrey into a bowl, add water to wash, the idea should not be too long, too long to get soaked is not good, this step is mainly to remove the newly bought spices Surface silt
3.
Wash the wok and heat it on the bottom heat, add the spices that have been washed just now, and bake on a low heat (don't put oil). Note that the fire must be low. The main purpose of this step is to remove the water on the surface of the spices
4.
Then wash the pot, add 1000 ml of rapeseed oil, heat the oil to slightly smoke (180 ℃) on medium heat, then turn off the heat and wait for 3 minutes, then turn on the low heat, add garlic cloves, ginger slices, green onions, onions Put the pieces into the oil to fry, pay attention to the fire must be low, if you find that there is a seasoning zoom during the frying process, take it out immediately to avoid a mushy smell in the oil. After the seasoning is blown dry, take out the remaining residue and turn off the heat.
5.
While waiting for the oil to cool, put the smaller amount of the spices washed above into the colander, then turn on the fire, and put the colander into the oil. Please keep in mind that the oil must be controlled properly, even if it doesn’t matter, adjust the oil slowly The temperature is right, and the oil must not be too high to burn the spices. The time here will be longer, mainly to extract the flavor of the spices. The grass fruits must be crushed here. (Don't forget to add Dahongpao pepper during frying)
6.
Put your own sun-dried peppers, Chaotian peppers, and Erjingtiao peppers into a container and mash them by hand (the purpose of manual mashing is to mash only the peppers, and keep the shape of the pepper seeds from being damaged, so that the peppers will not be too hot and cover up Up the fragrance), and then pound the chili powder. Add a spoonful of salt, a spoonful of five-spice powder, a spoonful of white pepper, a spoonful of MSG and white sesame seeds. (There must be no water in the container during this process, in order to ensure long-term storage), then heat the burned rapeseed oil to 170°C, and pour a spoonful of chili powder into it. For each spoonful, use a chopstick to stir quickly, don't let the pepper burn, just add all the rapeseed oil slowly.
7.
After adding all the oil, stir slowly for a while to distribute the heat evenly in the container. , And then let it sit overnight. It can be stored in a clean, water-free glass bottle later. Can be stored for a longer period of time.
Tips:
One of the main points for doing this is: Keep the oil more and not less, and keep the oil temperature low and not high. So you are not afraid of squeezing.
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