Head Chef Reveals His Ancestral Red Oil: Suitable for Both Cold and Hot Dishes, High Concentration
Many fans have commented asking me if there's a red oil that can be used for both cold dishes and stir-fries. I've specially invited a master chef to experiment repeatedly and have summarized today's versatile red oil recipe. This red oil can be used for both cold dishes and stir-fries. Friends who are interested can try to combine it with local flavor preferences and adjust accordingly. If you don't understand or have any questions, welcome to leave a comment and discuss.
Spices
200g of raw sesame seeds, 25g of star anise (smoked star anise), 10g of clove, 10g of bay leaf, 35g of cinnamon, 20g of cardamom, 20g of white cardamom, 250g of fine chili powder, 250g of coarse chili powder, 5 jin of vegetable oil.A mixture of 150g of red lantern flower + 100g of jujube flower is used as 'coarse chili powder'; a mixture of 125g of the new generation + 125g of shiqilu is used as 'fine chili powder'
Ingredients:
150g of ginger slices, one onion sliced, 100g of cilantro
1, First, thoroughly mix and stir the two chili powders evenly
2, Heat up the pot and add the ingredients over 240°C. After the ingredients are fried dry, remove them and filter out the residue, leaving only the base oil. (To release fragrance)
3, After washing the spices with water, add the oil at 220°C for only 30 seconds. When the fragrance comes out, quickly remove it
4, Add the raw sesame seeds at 180°C. When they turn slightly yellow, remove them immediately. Sesame will turn even more yellow after cooling
5, The frying of the chili is done in three steps, with the oil being drizzled. The first time is at 130°C, drizzle 3 spoonfuls of hot oil; at 100°C, drizzle a second time, again with three spoonfuls; and at 80°C, pour in all the oil at once. The entire drizzling process is done while stirring.
