The author has worked as a local chef in Sichuan for many years and served in many famous hotels and restaurants. Although he can't say that his cooking is first-class, he also has 20 years of experience. When he is bored, he is like everyone else. Reading APP articles kills time, but it is puzzling that he often sees many red oil recipes flying all over the sky. When he clicked in, he almost didn't spit out the first day's meal. Later, I learned that almost all the authors who sent these recipes were cooks who had never been cooks or were not qualified at all, and some of them were simply copied and pasted by editors everywhere. In order to attract readers, some videos are produced by professional teams, which look clear, but the basic content is unrealistic. The reason why this is said here is well founded. How to make red oil Red oil is the most basic seasoning in Sichuan, and almost every household will make it. Those who do well and those who don't can be roughly divided into two categories. The first category is the housewife-style production mode, and the second category is the restaurant-style production mode. Of course, the first one is popular on the Internet, because it has an appetite. There are still a few readers who know how to cook. Since the media is a very good platform, as long as you are talented, you can show it to everyone yourself, but even if you want to show it, you should contribute a really valuable formula, right? Let's discuss the production of red oil in detail.

Characteristics and differences of two kinds of red oil

Red oil for catering: First of all, red oil is called red oil, that is, after refining, deodorizing and enhancing fragrance, the oil is heated with Chili noodles and spices by controlling the appropriate oil temperature, and then the oil becomes a red seasoning oil with fragrant, spicy, red and thick characteristics, which is red oil. This red oil is mainly used in hotels and large restaurants to make exquisite cold dishes. In order to be beautiful and bright, red oil is basically used, and dried peppers at the lower level are rarely used.

Household Chili oil: the names of Chili oil and oil pepper are closely related to their names. This kind of oil is a domestic production technology. The production method is arbitrary, even the clear oil is not cooked, and walnuts and peanuts are added. Ironically, "sugar, salt" and heavy "spices, white wine" were added, and then all of them were put into a wok to boil. I want to know that you are cooking Chinese medicine! What is produced is a bowl of mixed oil pepper, which wastes materials and misleads children. This kind of pepper can make do with pasta, but it is not suitable for fine cold dishes.

Irrelevant raw materials

1, sugar and salt: sugar and salt are insoluble in oil, and it is a fool to add them. Everyone with a little common sense knows that, so why should they be added to the production of red oil? Perhaps the people who compiled these recipes have spent many years and don't understand that they have been fooled;

2. Various seasonings: There are many kinds of seasonings, some of which are used for braising and flavoring, and some are used for hot pot. Making red oil only needs some simple spices. Why do you want to add more? In making red oil, spices are auxiliary materials, not main materials. They only need to have a slight fragrance, and more will become Chinese medicine.

3. Walnuts and peanuts: Walnuts and peanuts don't need to be red oil for the first time, but they can be added with Chili powder for the second time, which is suitable for small noodles and families and makes the mixed oil Chili powder taste rich;

4. Clear oil: A truly qualified chef should know that clear oil (rapeseed oil) is raw oil just bought back, with a strong smell and strong color. You can't cook directly as seasoning, you should practice first, and the oil is still raw. Is this not a joke? If you don't agree, please ask the cooking association to find out whether what the author said is true or not;

5. Boil red oil: I want to tell you here that there is no such thing as boiling red oil, only the saying that boiling red oil spills red oil. Do I need to put all the spices in the pot to make red oil? Put pepper noodles, pepper, several spices and white sesame seeds in a proper proportion into a barrel, heat the oil to 240 degrees in another pot, turn off the fire, add an appropriate amount of onion slices to treat the oil to enhance the fragrance and cool down, take out the onion slices and throw them away after cooling, then heat the oil to 50% by fire, then pour the pepper noodles, pepper, spices and white sesame seeds into the barrel several times, and cover it. It's that simple. Don't need coriander, onion, garlic and ginger. One onion is enough to solve the problem and the cost is high.

Key points of making red oil

1, the color of red oil should be especially red: Zanthoxylum bungeanum seeds must be cleaned. Zanthoxylum bungeanum seeds are yellow, which will affect the color of oil. But I still want to say that pepper seeds are also good, even pepper seeds are very fragrant. What do you think of fish and bear's paw?

2. How can red oil be spicy and fragrant? It's the variety of pepper noodles. You can choose two or three kinds of dried peppers, fry them until they are crisp and fragrant, and then pound them into coarse pepper noodles by hand, and mix them with fine Vitex negundo, new generation millet pepper and morning pepper. As for the proportion, it is deceptive;

3. Clear oil must be cooked with onion before making red oil. Otherwise, the ratio of oil to pepper noodles is 4: 3.

4, spices: a small handful of pepper, a little star anise, a little cinnamon, two or three Amomum villosum, a few grams of fennel, a few pieces of fragrant leaves, a few pieces of kaempferia kaempferia, a few cardamom, just use it after washing, without using wine bubbles, and white sesame seeds;

5. It is best to control the oil temperature at 50%. Pepper noodles and spices need to be heated at a certain temperature and slightly fried. If the oil temperature is high, it will be fried; if the oil temperature is low, it will not be heated. Therefore, it is best to gradually pour the oil several times. Wait a minute when the oil temperature is high, and then fire when the oil temperature is low.

6. After completion, it shall be stamped and used the next day. Sichuan cuisine pays attention to integration. After the red oil is made, the residual temperature, spices and Chili noodles will gradually penetrate each other in the barrel, and it is best to use it the next day.

7. Don't fry with garlic, rice, ginger and rice. After it's made, it's all black spots and beautiful images. There is absolutely no need to use onion processing oil to do these tricks.

It's not that Sichuan and Chongqing people don't comment on Sichuan and Chongqing cuisine. Sichuan cuisine families inherit the centuries-old traditional skills of local Sichuan cuisine, and the articles are all the accumulation of years of experience. Welcome people with lofty ideals to pay attention.