The author has been a local chef in Sichuan for many years, and has served in many well-known hotels and restaurants. Although I can't say that my cooking is top-notch, I also have twenty years' experience. Sichuan cuisine with red cases is almost plenary, and I am just like everyone else when I am bored. I read APP articles to pass the time, but it is puzzling that I often see many red oil recipes flying all over the sky, and I almost didn't spit out the first day's meal when I clicked in. Later, I learned that almost all the authors who delivered these recipes were chefs who had never been cooks or were not qualified at all, and some of them were simply copied and pasted everywhere by editors. Some videos were made by professional teams in order to attract readers, which looked clear and clear, but the fundamental content was unrealistic. The reason for saying this here is well-founded. The method of making 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 method, and the second category is the restaurant-style production method. Of course, the first one is popular on the Internet, because it is very appetizing. There are still a few readers who know how to cook. Since the media is a very good platform, as long as you have talent, 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 the oil is cooked to remove the odor and enhance the fragrance, it is heated with Chili noodles and spices by controlling the appropriate oil temperature, and then the oil becomes a red seasoning oil with the characteristics of fragrance, spicy, red and strong, which is red oil. This kind of red oil is mainly used for making fine cold dishes in hotels and large-scale restaurants. In order to be beautiful and bright, only red oil is basically used, and the dried chili pepper at the lower level is rarely used.

Family Chili oil: The appellation of Chili oil and chili pepper oil is closely related to the name. This kind of oil is a family-style production technology. The production method is arbitrary, even the clear oil is not cooked, and walnuts and peanuts are added. What's ridiculous is that "sugar, salt" and heavy "spices and white wine" are added, and then all of them are put into a wok for boiling. I want to know that you are boiling Chinese medicine! What is produced is a chaotic bowl of mixed oil chili pepper, which wastes materials and misleads children. This kind of chili pepper can make do with pasta, but it is not suitable for making fine cold dishes.

irrelevant raw materials

1. White sugar and salt: White sugar and salt are insoluble in oil. Adding them is a fool, and everyone with some common sense knows it. So why should we add them to the production of red oil? Perhaps the people who made up these recipes have used them for many years and don't understand that they have been fooled;

2. Various spices: There are many kinds of spices, some are used for pot-stewed flavor and some are used for hot pot. Only a few simple spices are needed to make red oil. Why should the more you add, the better? In the aspect of making red oil, spices are auxiliary materials, not main materials. They only need to be slightly perfumed, and if they are more, they will become Chinese medicine.

3. Walnut and peanut: Walnut and peanut are not needed to make the first red oil, and chili pepper can be appropriately added to make the second oil for small noodles and family style, so that the mixed oil chili pepper is rich in taste;

4. Clear oil: A truly qualified chef should know that clear oil (rapeseed oil) is raw oil just after purchase, which has a strong odor and thick color. You can't use it directly as a seasoning for cooking. You must practice it first. Isn't it a joke to teach you how to make red oil when the clear oil is still raw? If you don't agree, please ask the cooking association to find out if 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, but there are only such sayings as refining red oil and splashing red oil. Where to make red oil, you need to put all the seasonings into the pot to boil? Mix a proper proportion of Chili noodles, pepper, several spices and white sesame seeds in a bucket, heat the oil in another pot to 241 degrees, turn off the fire, add an appropriate amount of onion pieces to treat the oil to enhance the fragrance and cool down, take out the onion pieces and throw them away after cooling down, then fire to heat the oil to 51%, then pour them into the bucket with Chili noodles, pepper, spices and white sesame seeds for several times and cover them. It's as simple as that. There is no need for coriander, onion, garlic and ginger. One onion is enough to solve the problem, and the cost is high.

Essentials of making red oil

1. If the color of red oil is particularly red, the pepper seeds must be cleaned. The yellow pepper seeds will affect the color of the oil. But I still want to say that pepper seeds are also good, that is, pepper seeds are also 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 crisp and fragrant, and then pound them into coarse pepper noodles by hand. You can mix them with the first-class Vitex negundo, the new generation millet pepper and the morning pepper. As for the proportion, it's all a fool.

3. Clear oil must be cooked with onions before making red oil, otherwise the ratio of oil to Chili noodles and other seasonings will be 4: 3.

4. Spices: just wash a handful of pepper, a few star anise, a little cinnamon, two or three Amomum villosum, a few grams of fennel, a few fragrant leaves, a few kaempferia kaempferia and a few white nutmeg and use them. There is no need to soak them in wine, and there are white sesame seeds.

5. It is best to control the oil temperature at 51% oil temperature. Pepper noodles and spices need some temperature to be heated to slightly fry. If the oil temperature is high, it will fry, and if the oil temperature is low, it will not be heated. Therefore, it is best to gradually pour the oil in many times. Wait for one minute when the oil temperature is high, and then open the fire when the oil temperature is low.

6. When it is finished, it should be stamped for use the next day. Sichuan cuisine pays attention to fusion. After the red oil is made, the residual temperature, spices and Chili noodles will gradually penetrate into each other in the barrel, so it is best to use it the next day.

7. Don't fry the garlic, ginger and rice. After it is made, it is full of black spots and beautiful images. There is no need to do these tricks with onion oil.

it's not that Sichuan and Chongqing people don't comment on Sichuan and Chongqing cuisine. Family members of Sichuan cuisine inherit the centuries-old traditional techniques of local Sichuan cuisine, and their articles are all accumulated by years of experience. People with lofty ideals are welcome to pay attention to them.