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川菜里的红油怎么熬制

更新时间: 2020-07-12 00:00:00     

1、把一定量的辣椒炒熟,然后磨成辣椒面,分两半待用。2、用清油加热,放入大葱香葱、姜、蒜、洋葱、西芹、香菜、熬制,当水分熬干时,捞出。3、把熬好的葱油,加热,放入用水浸泡好的香料,浸泡一夜。4、捞出香料,将油加热,放入用水浸泡好的辣椒,等水分熬干,捞出。5、放入紫草 把油的颜色,调成深红色。6、将油温升高,放如磨好的辣椒面一半,当油温降低时,放入另一半辣椒面。7、等油温,基本放凉,过滤。

关键词: 川菜 怎么

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