Red oil pepper is an important seasoning in Sichuan cuisine. Generally speaking, amaranth oil and vegetarian red oil are different. Here is the red oil suitable for cold cooking and cooking leeks. In the process of making red oil, please prepare a lot of snacks, because the fragrance of red oil is too fragrant, you will feel very hungry, and even have the urge to drink a bit of chili oil.
As shown in the figure, the chili noodles should be hand-tanned and not too thin. Among them, the addition of comfrey can make the red oil color more vivid, and at the same time play the role of clearing heat, the amount of comfrey can be increased appropriately, and the other grass should be opened with a knife.
Rapeseed oil is burned to 70% heat, and the onion ginger is fried and golden, picked up with a colander, and pressed with a spoon to squeeze the onion oil.
Turn a small fire, add all the spices and fry for a few minutes, and scent
Turn off the oil, pour the oil together with the spices into the pot, use the spoon to divide the pepper noodles into the hot oil six or seven times. Add the pepper noodles once and mix evenly with a spoon. The purpose of adding pepper noodles several times is to add peppers at different oil temperatures during the cooling of the oil, which respectively give birth to the aroma, color and spicy taste of the chili oil, and finally sprinkle with white sesame and stir well.
Allow to stand for 24 hours, let the color and aroma of pepper and spices continue to release. After 24 hours, the red oil can be filtered out to obtain the spice red oil.
Mix rabbit with red oil, spicy and delicious, long aftertaste
Diving pickles, sprinkle with white sugar, and then a little bit of red oil, crisp and refreshing