川菜必不可少----自制红油

2024-07-31 11:59:17 441

川菜必不可少----自制红油

Details of ingredients

  • 辣椒面100克
  • 紫草5克
  • 色拉油2斤

Technique

  • 难度简单
  • 工艺
  • 口味中辣
  • 时间二十分钟

Steps to make 川菜必不可少----自制红油

  • 1.辣椒面放入锅中。
  • 2.另起锅倒入份量中的1斤色拉油,烧到7成(手心朝下,放在油锅上方,感觉到手心发烫,一般用到最多的油温是5成热以及7、8成热,5成热的时候,手心微微发烫。)
  • 3.倒入辣椒面里,搅拌均匀。
  • 4.剩下的1斤色拉油。再次烧到5成热,再浇到搅拌好的辣椒面上,拌匀。
  • 5.辣椒面和色拉油混合好,放入紫草,小火慢慢加热,10分钟关火,放一夜后,再用细滤网,倒入密封罐内保存。
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