The cold dish of Sichuan cuisine is the most important part of Sichuan cuisine and a popular dish, which strongly embodies the strong local flavor of Sichuan cuisine. Sichuan cold salad is sour and appetizing, and many people like it. The following is the practice of Sichuan cold salad.
The method of Sichuan cold salad 1 has six steps.
1, wash cabbage and control water.
2. Shred.
3. Mix sesame oil, soy sauce and vinegar.
4. Dice coriander.
5, homemade sesame Chili oil.
6. Code coriander and homemade sesame Chili oil on shredded vegetables, drizzle with homemade seasoning, and mix well when eating.
The practice of Sichuan cold salad 2. First, prepare cucumber and garlic, wash them and cut them into sections for later use, as shown below.
After the cucumber is cut, put some salt down and marinate for a while, as shown below.
After curing for a period of time, wash off the salt, as shown in the following figure.
After washing, put it on a plate, then burn a little hot oil and pour it down, as shown below.
Then add garlic, soy sauce and vinegar, as shown in the figure below.
six
Then stir it, marinate it for a while and you can eat it. As shown in the figure below.
Sichuan cold salad method 3 has four steps.
1, put cucumber. Carrots and onions. Shred celery
2. Boil celery in boiling water.
3. Add soy sauce, cold vinegar, sugar and salted chicken essence.
4, mix well!
The recipe of authentic Sichuan cold salad is "Sichuan cold salad red oil seasoning"
Ingredients: Zanthoxylum bungeanum (65,438+0 tbsp), Clove (4-6 capsules, which have a heavy taste and should not be put more), Cinnamon (2-3 capsules, the size of little finger), Fennel (65,438+0 tbsp), White Sesame (65,438+0 tbsp) and Amomum Tsao (65).
Boiling method of red oil:
Soybean salad oil can replace about 500g of vegetable oil and rapeseed oil. Boil it in a pot, put it in a cool place, add scallion and ginger slices, when you see fine foam rising around ginger, turn the fire to the minimum, then add pepper, clove, cinnamon, fennel, Amomum tsaoko, star anise, fragrant leaves, Arnebia euchroma and Chili noodles, stir well and cook for 30-40 minutes.
In case it burns the bottom of the pot. Add white sesame seeds after 30-40 minutes, continue to cook for 30-40 minutes, and turn off the heat. Let the boiled red oil cool, and then pour it into a container filled with oil and materials.
Spicy red oil
Method for making spicy red oil
Spicy red oil is made from dried Chili and Zanthoxylum bungeanum by crushing them into coarse blocks and soaking them in vegetable oil by heating. Can be directly eaten as seasoning, and is suitable for processing various foods as raw materials, and making spicy hot dishes and seasoned cold dishes.
Ingredients: dried Chili powder 10 kg Chili granules 3 kg vegetable oil 30 kg.
Technology: Clean dried peppers without damp and musty smell → Soak peppers in warm water until soft → Granulate → Heat and refine vegetable oil → Cool → Soak → Heat → Cool → Filter → Finished product.
Method:
(1) Select coarse dried red pepper powder with no impurities and mildewed water content lower than 65438 02%, soak the pepper in warm water until it becomes soft, and discharge coarse particles.
(2) Put the vegetable oil into the pot, refine until the odor volatilizes, and cease fire when the oil temperature naturally cools to 40% to 50%.
(3) Put the coarse Zanthoxylum powder into cold oil and stir, soak for about 65,438+0 hours, add Zanthoxylum bungeanum granules, heat with low fire until it is slightly fragrant and has hemp flavor, and stop soaking for 6-8 hours.
(4) filter the spicy oil, take 3-4 layers of clean gauze, take out the residue, wrap it firmly, and soak it in the returned oil.
Tip: Zanthoxylum bungeanum should be soaked in Chili powder 1 hour before adding, so as not to reduce the aroma and hemp components of Zanthoxylum bungeanum due to too high oil temperature.
Fresh pepper red oil
Preparation method of fresh chili red oil
Fresh pepper red oil is made of fresh millet pepper and fresh Vitex negundo L. pepper, washed and processed into velvet, put into vegetable oil, heated, fried and dehydrated, and then soaked in hot oil. It can be eaten directly as seasoning, and can also be used as raw material to process various foods, which is suitable for supplementing fresh and spicy or salty dishes.
Ingredients: fresh millet pepper 1 kg fresh Vitex negundo 1 kg vegetable oil 10 kg ginger granules 1 kg.
Technology: Clean fresh millet, spicy and fresh Erjing pepper → Mash → Heat and refine vegetable oil → Cool → Stir fry with low fire (low fire) for dehydration → Add reserved hot oil → Heat → Soak → Cool → Filter → Finished product.
Method:
(1) Wash the fresh millet pepper and fresh Vitex negundo pepper and put them into a clean grinder for grinding.
(2) after refining and cooling the vegetable oil to 40%-50% of the oil temperature, putting 50% of the vegetable oil into a pot, adding fresh chopped peppers, and stir-frying with slow fire; After the chopped pepper is dehydrated and crisp, add another 50% warm oil, heat and stir until it is completely mixed, and then soak it for 1 ~ 2 hours.
Features: bright red oil, fresh and spicy.
It is suggested that the fried fresh chopped pepper should be completely dehydrated and crisp, and the oil temperature of adding 50% for the second time should be slightly higher, and the soaking effect with oil temperature is better.