How to make maocai red oil, the master will tell you

The refining method of red oil is very particular. Different cuisines require different red oil, and the refining methods and proportions are also different. One of the refining methods of Maocai red oil. < /p>

Spice: 100g star anise, 20g cinnamon, 20g tangerine peel, 30g cardamom, 15g bay leaf, 30g cumin, 3 fragrant fruits, 3 grass fruits, 1 Luo Han Guo

02 Operation steps:

1. Soak the above spices in hot water for about 3 minutes, then fish them out and drain them. (Among them, fragrant fruits, grass fruits, and mangosteen need to be opened.)

2. Pour the rapeseed oil into a bucket and heat it. When it is boiling, add the onions. Fry until golden and pick it up

3. Add the old ginger and fry until golden and pick it up

4. Add the spices soaked in water and simmer over low heat for about 15 minutes Pick it up

5. Turn off the heat and wait for the oil to cool down, usually 8 to 10 minutes. Use a small piece of green onion leaf section to put into the bucket to test the oil temperature

If the green onion leaf section explodes If it explodes very hard, the oil temperature is too high. If it doesn't explode, the oil temperature is too low.

6. When the oil temperature is right, pour the chili noodles into the bucket, and then add the sesame seeds. When pouring in the chili noodles, stir while pouring it in.

Wait to cool down.

Notes:

1. Each place has its own unique taste. The above seasoning refining ratios should be adjusted appropriately according to each place.

2. Therefore, during the refining process, the materials must not be burnt or fried, otherwise they will have a bitter and pasty taste, which will affect the taste.

3. When pouring the spices soaked in water, pay special attention and be careful to pour them into the oil bit by bit.

4. The oil temperature must be controlled during the entire refining process.

5. When pouring the chili noodles into the oil in the last step, be sure to control the oil temperature. If the oil temperature is too high, the chili pepper batter will be battered and burnt, and it will have a bitter taste. If the oil temperature is too low, , it smells like raw chili pepper, which is not good either. You need to control this yourself.