Do any chef friends know how to make red oil mixed with cold dishes in the hotel?

Mix dried Chili noodles with salt and monosodium glutamate according to taste.

Boil the vegetable oil and put it in a stainless steel basin.

When the oil temperature in the stainless steel basin is suitable, add ginger slices and shallots. (Note that the oil temperature of ginger slices will not be burnt at once, nor will they be fried without taste, so the oil temperature is higher. If you want to smell some, you can also put spices such as star anise and cinnamon together.

Then put the prepared Chili noodles into the oil. That's good.

You can test the oil temperature, for example, put a piece of ginger before you put it. If ginger slices are thrown down, they will soon turn black and the oil temperature will be high. If the ginger slices are put down, the reaction will not be so great. The oil temperature is low. The appropriate oil temperature is that the ginger leaves are soaked a lot, and the ginger leaves quickly dehydrate and turn yellow, and the edges are a little black.

The same is true of noodles with Chili. Have some Chili noodles. If it turns black soon, the temperature will be high, and if it turns black only slightly, the temperature will be similar. The late red oil under the pepper will bite! ! !