Sichuan cuisine is indispensable: homemade red oil

Sichuan cuisine is indispensable: homemade red oil

Introduction:

Production steps:

Step 1: put the chili noodles into the pot.

Step 2: take another pot and pour 1 jin of salad oil into the portion, and heat it to 70% (palm down, put it on the top of the oil pot, feel the palm hot. Generally, the most used oil temperature is 50% heat, 70% heat and 80% heat. When it is 50% hot, the palm is slightly hot.)

Step 3: pour into the chili noodles and stir well.

Step 4: the remaining 1 jin of salad oil. Heat again to 50% heat, then pour on the hot pepper noodles, mix well.

Step 5: mix hot pepper noodles with salad oil, add Arnebia, heat slowly over low heat, turn off the heat for 10 minutes, put it overnight, and then pour it into a sealed jar with a fine filter.

Materials required:

Chili noodles: 100g

Arnebia: 5g

Salad oil: 2 kg

Note: in order to pave the way for the next few Sichuan dishes, red oil is prepared in advance. After turning the market, the supermarket didn't buy the ideal hot pepper noodles, so they simply used the grinder to grind the hot pepper noodles. The homemade hot pepper noodles are very hot and won't be too broken. This is the last resort. If you can buy good chili noodles, you'd better buy them, or the rest of them will be wasted. I've fallen out. After a taste, the taste is too rough.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: medium spicy