The red oil made by this method has no spicy taste, and whether the five flavors are rich or not depends on personal preference. It is mostly used for hot dishes and hot pot. The ratio of butter to vegetable oil is at most 1:4. If it is mostly cold, reduce the amount of butter.
Butter can increase the thickness of red oil, while brown sugar and rock sugar can enhance color and flavor
The color is absolutely on time. Please refer to the picture. No PS, no camera effects.
five-spice red oil
Recipe Recommendations
- butter appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- cumin appropriate amount
- bean paste appropriate amount
- rice wine appropriate amount
- cinnamon appropriate amount
- octagonal appropriate amount
- clove appropriate amount
- Sanna appropriate amount
- brown sugar appropriate amount
- rock sugar appropriate amount
Steps for five-spice red oil
1
Throw the chili noodles and spices into the pan, bring to a boil over low heat, simmer for 10 minutes, filter off the water and use it.2
Put the vegetable oil and butter into the pan, add the bean paste (I add the ratio is 5:1), and stir-fry until the bean paste is dry and slightly crispy (about 20 minutes)3
Pour in the drained chili noodles and five-spice spices. The oil may splash a little at this time. Don't be afraid, cover the lid and continue to boil...4
When the moisture of the spices has dried, pour in the glutinous rice juice and tofu milk, add appropriate amount of brown sugar and rock sugar5
When the moisture in the pan has basically dried and no longer bubbled, pour out the red oil, place it in a container, and use it after settling for a day.