The author's main business in Sichuan local chef for many years, has served in many well-known large and small hotels catering, although not the top of the culinary arts, but also has a small twenty years of experience, red case of Sichuan cuisine almost all will be bored and idle with everyone, look at APP articles to pass the time, but do not understand is often see a lot of red oil production recipes flying all over the place, point to look at the almost did not put the head of the day's rice sprayed out, and later learned that the author of these recipes are almost some have not been a chef or no qualification chef works, and some are purely edited everywhere to copy and come! Later, I realized that the author of these recipes to pass almost all of the chef's works are some simply did not do the chef or no qualification, but also some is purely editorial copy and paste over everywhere, some videos to attract readers is to please the professional team to produce video, look clear, but the content is not realistic, the reason why I said that is based on the production of red oil in Sichuan is the most basic seasoning, almost every family has their own red oil. The basic seasoning, almost every household will make, have done well have done bad, can be roughly divided into two categories, the first is a housewife-style production methods, the second is a catering hotel-style production methods, of course, the network is more popular is the first, because the first is very much to everyone's liking. There are still a few readers who know how to cook will not go blindly follow. Self-media is a very good platform, as long as there is talent you can show yourself to everyone, but even to show that you have to contribute to the real value of the recipe, right? The following gives you a detailed discussion of red oil production.

The characteristics and differences between the two red oil

Red oil for catering: first of all, the reason why red oil is called red oil, is that the oil through the refining of ripe to go after the aroma of raw flavor, and then through the control of the appropriate oil temperature and chili pepper, spices to produce the process of heat, and then the oil into a red seasoning oil with aroma, spicy, red, thick and other characteristics, which is the red oil. This red oil is mainly used in hotels and large-scale catering boutique cold dishes production, in order to beautiful and bright, basically only use the red oil, the lower layer of dry chili rarely used.

Family chili oil: chili oil, oil chili called and the name is closely related to this kind of oil is a family-style production process, the production method of jianghu random capricious, even the oil is not refined, and add walnuts and add peanuts, and the ridiculous is to add "sugar, salt," more exaggerated is to add heavy "spices and white wine" and then all put into the frying pan inside the simmering, I want to know that you are simmering Chinese medicine quite! Produced is a chaotic bowl of mixed oil chili, a waste of material misuse, this chili used to make pasta can be used, but not adapted to do fine gazpacho.

Insignificant raw materials

1, sugar, salt: sugar and salt is not soluble in oil, plus is stupid, a little common sense know, then why join in the red oil production? Perhaps the person who made up these recipes for many years with their own do not understand the whole package;

2, a variety of spices: there are many kinds of spices, there are used for marinade used in hot pot, the production of red oil only a small amount of a few kinds of simple spices can be, why do you want to add the more the better it is? The production of red oil spices is not the main material, only a slight increase in flavor, more than not become a boiling Chinese medicine;

3, walnut peanuts: the production of the first red oil do not need to add walnut peanuts, the production of the second type of oil used for small noodles and home-style chili pepper can be appropriate to add some of the oil so that the mixture of chili pepper rich in flavor;

4, oil: a real qualified chef should know Clear oil (canola oil) just purchased back is raw oil, there is a very heavy odor, thick color, can not directly do dishes do seasoning to use, must be practiced before you can, clear oil are still raw on how to teach you to make red oil this is not a joke? Do not serve please find the Culinary Association to inquire about what the author said is true or false;

5, simmering red oil: Here I want to tell you, there is no simmering red oil, only refining red oil and splash of red oil these say, the production of red oil where you need to put all the seasonings into the pot to simmer? With the appropriate proportion of chili noodles, pepper, several several spices, white sesame in the barrel, another pot of oil to 240 degrees, turn off the fire, under the appropriate amount of onion blocks to deal with oil to increase the aroma of cooling down, cooling down after fishing out the onion blocks thrown, and then open fire to the oil temperature to five hot, after several times into the chili pepper, pepper, spices, white sesame in the barrel with a lid, the next day to use is not on the line, it is so simple. No need for any cilantro, onion, garlic, ginger and these, an onion is enough to solve the problem, the cost and the bottom of the role of flavor and great.

The essentials of making red oil

1, red oil color to be particularly red: it is necessary to remove the chili pepper seeds clean, chili pepper seeds are yellow, will affect the color of the oil. But I still say that chili seeds at the same time there are benefits, that is, chili seeds are also very fragrant, the fish and the bear's paw how do you think?

2, red oil how to spicy, fragrant and into: is the problem of chili pepper varieties, you can choose two or three dry chili pepper seeds after frying crispy incense, and then hand pounded into coarse chili pepper noodles, top two thorns, a new generation of millet chili, morning glory pepper mixture can be, as for the proportion are fooling people;

3, the oil must first be processed with onion refining and then begin to make red oil, otherwise you make out of the red oil greasy people, oil and chili noodles and other seasonings ratio is 4:3;

4, spices: a small handful of peppercorns, a few star anise, a little bit of cinnamon, two or three sand nuts, a few grams of cumin, a few pieces of incense leaves, a few Shanai, a few white kou wash clean with on the line, do not need to use the wine bubble so grueling, as well as the white sesame seeds;

5, the temperature of the oil temperature control in the oil temperature of the best fifty percent, chili pepper noodles and These spices need some temperature to heat to micro-frying, high oil temperature will fry paste, low oil temperature and not heat, so it is best to gradually pour the oil in many times, high oil temperature and so on for a minute, low oil temperature to open the fire to burn a little;

6, after the completion of the next day with a lid, Sichuan cuisine is concerned about the fusion of the red oil after the completion of the production of the residual temperature and spices, chili pepper will be in the barrel of the slow penetration of each other to fuse together, so the next day to use is the best way to get the best of all. together, so the next day to use is the best.

7, do not use garlic rice ginger rice these put in the frying, after making out all the black spots reflecting beauty, there is no need to have onion processing oil to get these names again.

Not Chuan Yu people do not assess Chuan Yu dishes. Sichuan cuisine family inherited the local Sichuan cuisine a hundred years of traditional techniques, articles are years of experience, welcome to the attention of aspiring people