If the color of barbecue is beautiful and fragrant, and there are certain requirements for the use of oil, what oil should be used to learn barbecue? First of all, barbecue can't use these oils: gutter oil, tea oil, lard, chicken oil, duck oil and so on. You just don't use them for barbecue. Besides these oils, you can also choose many oils, such as peanut oil, soybean oil, Jinlong fish oil, and blended oil for general catering.
If you want to sell your barbecue to others, peanut oil, soybean oil and arowana will not do. When cooking barbecue oil, people add a small amount of four natural medicinal materials: cinnamon, star anise, kaempferia kaempferia and pepper, then wash them with clear water, then put them in a pot with peanut oil, soybean oil and arowana, and finally add a proper amount of Lithospermum to add color. The color of the cooked barbecue oil is absolutely beautiful, and it is at least twice as fragrant as the untreated peanut oil you brushed directly.
Second, the practice and formula of barbecue red oil
Exercise 1:
Ingredients: 500g peanut blended oil, 0/5g pepper/kloc-0, 0g kaempferia/kloc-0, 5g cinnamon/kloc-0, 0g star anise/kloc-0, 0g pepper powder and 2g Arnebia euchroma.
Steps:
1. Wash pepper, star anise, cinnamon and kaempferia with water.
2. Put the peanut blended oil and the washed medicinal materials into the pot and simmer for about 20-30 minutes.
3. Put the boiled hot oil into a proper amount of Arnebia euchroma to adjust the color.
4. Filter the red oil with a colander until the oil temperature drops to about 80- 100 degrees. You can pour it into a bowl filled with Chili powder and use it for barbecue after the oil cools. This barbecue red oil can be stored for about 15 days after it is prepared.
Exercise 2:
Ingredients: 500g vegetable oil (pure rapeseed oil is the best), 40g ginger, 50g scallion, 20g coriander, 50g garlic, 3g star anise, 3g cinnamon, 3g fragrant leaves, 3g fennel and 3g pepper.
Steps:
1. Ginger is broken and cut into pieces. Onions just need to be washed and sliced. Coriander is defoliated and cut into pieces. Peel and break garlic and cut it into small pieces for later use.
2. Mix star anise, cinnamon, fragrant leaves, fennel and pepper, soak in hot water for 30 minutes, and then filter out with a fine colander for later use.
3. After the vegetable oil is heated by fire, turn to low heat and add the chopped ginger, onion, garlic and coriander to stir-fry the water (the raw materials are golden yellow, and the water will dry when the fragrance overflows).
4. Pour in the spices that soak and filter the dry water, and continue to fry on low heat until the water is completely dry. When the fragrance overflows, turn off the fire and let it cool.
5. Remove all the fried slag and the barbecue oil will be ready.