Composite red oil
By VicentaLakin
Recipe Recommendations
- Erjingtiao appropriate amount
- chaotianjiao appropriate amount
- Thai peppers appropriate amount
- peanuts appropriate amount
- ginger slices appropriate amount
- green onions appropriate amount
- garlic cloves appropriate amount
- kaempferol appropriate amount
- Baikou appropriate amount
- grass fruit appropriate amount
- Gardenia appropriate amount
- pepper appropriate amount
- clove appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- slightly spicy
- cook
- ten minutes
- simple
Steps for Composite red oil
1
Two bars of pepper powder, one of chili powder, one of chili pepper, one of Thai pepper powder, and three of the chilli peppers poured into the water and wet the water and made their spare。
2
The boiler is hot enough to get more oil (preferably withseed oil), it goes down to peanut rice, it explodes slowly, it blows up the smell of peanuts, it comes out of it, it comes down to ginger chips, onions, garlic, it goes down slow until the onions, ginger, garlic are all fried. And enter into the Shanna, the white buttons, the sheaths, the sheaths, the peppers, the cloves, the centipedes, the cinnamon, the lobes, and the fragrances with a spoon full of water to wet the spices, light fire and slow oil until the water is dry. When the temperature is high, a spoon of cold oil is added, the temperature is lowered, the fire is continued, and when the temperature is high, cold oil is added to prevent the spices from fried. The fire slows down until the water is dried up and the spices overflow。
3
Putting in wet pepper powder and adding a proper amount of cold oil, continuing to slow down the fire while stalling. Make sure there's a little fire and dry up the water in the peppers. After most of the water evaporation, the oil will be high and the cooler will have to be added to the cooler, and the fire will continue to slow down, bearing in mind that the fire cannot be rushed. The less water, the faster the temperature rises, the more cold it will be required. Keep the cool oil up until the water in the pot is dry and the peppers smell. When water is scarce in the pot, the dry sofa and white sesame are added and the fire continues to slow until the water is dry and the peppers are fresh. In the process of preparation, the cooling of the oil continues whenever the temperature is high until the water is dry and the spices and peppers are fresh. There is no water, no fire, no cooling, no spices and pepper paste. When added to the cool oil, the red oil prepared by the low-temperature oil is red and brightly fragranced, the spices and peppers are not black and there are no bitter tails. When the temperature is reduced, it is loaded into the container and immersed for the best use after seven days。
4
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