There are mainly traditional spicy, sesame oil, garlic paste, stubborn spicy, sour and spicy and other common flavor types.
The cold dishes of Sichuan cuisine are always inseparable from Sichuan red oil.
The big knife ear leaf is a traditional hot and sour red oil cold dish, which not only embodies the exquisite knife work of Sichuan cold dishes, but also embodies the hot and sour red oil flavor, and is evolved from the earliest cold pig ear.
The best time is to add ginger and onion to hot water pig ears and cook wine for 35 to 40 minutes. Its skill ensures that the ears are cooked soft without losing the brittleness of the ears.
Squeeze it while it's hot, which can change its shape and make it convenient for the knife workers behind.
Take a little rhizome on each ear leaf, so that there will be tendons, and the meat with ear leaves will be crispy and crisp.
The cold salad of Sichuan cuisine can never be separated from red oil. The red oil in Sichuan is popularly called spicy red oil, which has a fragrance first, then a spicy taste, and then a spicy taste. This is the best red oil.
Each family has a different way, and my choice is two thorns: wrinkled skin pepper: bullet, 2: 2:1
Erjingtiao in Sichuan, wrinkled pepper in Xinjiang, and bullet pepper in Guizhou.
Cutting peppers requires removing most of the seeds. After removing them, you need to put them into the pot, add a little raw vegetable oil to fry them, and add a little raw sesame seeds with skin.
The three kinds of peppers should be fried separately, because the three kinds of peppers have different qualities and different heating uniformity.
When frying, slowly bake and fry with a small fire until it is shallow brown-red, knead it with your fingers, and click it to make a crisp sound, and the pepper will be fried.
Cold and mash again. Peppers refined with red oil should not be pounded too fine, just pounded into two rough surfaces.
In our traditional refining of red oil, there is a formula, which is called one spice, two spices and three spices.
Divide the pepper evenly into three parts.
The oil temperature of the first serving should be high, and the oil temperature should be about 2 10 to produce a spicy flavor.
The oil temperature of the second portion is reduced to between 190 and 180, and the second portion of Chili noodles is added to make it smell, and its smell will be very strong.
The third pepper is hot and colorful, and the temperature should be kept between 100 and 120.
All three kinds of peppers are mixed together, and the peppers are different. The Erjing tiao in Sichuan is mainly fragrant, the wrinkled pepper in Xinjiang is fragrant and excellent, and the bullet in Guizhou is fragrant and spicy, spicy but not dry, and its color is red and bright.
Let's put the mixed Chili oil, cover it with a lid or a safety film and let it stand for 24 hours. Let it cool completely before using it.
Our spicy red oil will do.
A little garlic paste, salt, sugar, a little pepper noodles, add soy sauce, a little more vinegar and finally add our red oil.
It is delicious with any cold salad.