Is there any remedy for Chili oil not turning red after cooking?

Chili oil is indispensable for cold dishes in summer. I recently learned a secret recipe of Chili oil from my neighbor's retired chef. It is said that his restaurant used to mix cold dishes with this Chili oil, which won the appreciation of many customers. Today, I will share with you some secret recipes for making Chili oil. Isn't it just a method of Chili oil? How can it be a restaurant patent? Ha ha.

Chongqing hongyou

Seasoned dried Chili noodles1500g, white sesame seeds100g, 4 pieces of star anise, 2 pieces of tsaoko, 4,500g of vegetable oil and 500g of sesame oil.

manufacture

1. Put the Chili noodles into the basin for later use.

2. Add vegetable oil to a hot pot for refining, add sesame oil, star anise and tsaoko, fry until the oil temperature drops to 50%, and then pour white sesame seeds into the Chili noodles in the pot.

focus

1. There are two kinds of Chongqing red oil, one is refined with vegetable oil, and the other is refined with vegetable oil only for six times.

2. You can also dispense with sesame oil as appropriate.

3. Master the oil temperature. If the oil temperature is too high, it is easy to fry, but if the oil temperature is too low, it is impossible to refine incense.

4. Chili noodles should be made of bullet peppers.

Generally, fried Chili oil is not red. This method can fry red oil. The method is exactly the same as "home-cooked Chili oil", except that water, oil and a lot of peppers are put into the pot first, and the peppers are not put in, and covered with slow fire without opening the lid. When it creaks, open the lid in a quiet place and fry the pepper. Adding water can leach the red pigment of pepper, reduce the oil temperature and make the pepper oil taste strong.