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Hongyou manufacturing (transfer)
One catty of dried Chili, two ounces of Dahongpao, two ounces of dried sea pepper, two ounces of vanilla, one ounce of cardamom, two ounces of star anise, two ounces of Amomum tsaoko, one ounce of fragrant fruit, a few slices of fragrant leaves, a little bit of Arnebia euchroma, four ounces of garlic and one catty of fresh Chili (four ounces of fresh Chili is enough).
Put the dry ingredients in the pot first, without oil. After the port furnace is heated, just use the seedling fire and stir-fry the ingredients until they are fragrant and dry. Grind them fine with a pulverizer, so that the tsaoko and fragrant fruit are well beaten.
Put 4 kg of oil in the pot, add garlic and red pepper, simmer slowly, quickly dry the ingredients, simmer for 20 minutes, let stand for three days after taking out the pot, and filter the residue. This method is quite good. Try it.
A new cooking method of red oil 1 Stir-fry a certain amount of peppers and grind them into Chili noodles and divide them into two halves for later use.
2. Heat with clear oil, add onion, onion, ginger, garlic, onion, carrot, celery and coriander, and cook until the water is dry.
3. Heat the boiled onion oil and soak it in the spices soaked in water (including star anise, cardamom, Siraitia grosvenorii, geranium, cinnamon, clove and citronella) for one night.
4. Take out the spice (don't throw away the spice residue, you can use it for other purposes). Heat the oil, put it in water, soak it in water such as pepper, and boil it.
5. Mix Pixian bean paste, hot sauce, oil consumption, Nannai wine and Laoganma hot sauce, put them in oil and put them in the process of cooking white wine and sesame oil? Keep stirring, be sure to stir it to the end to prevent water from sticking to the pot and boiling and filtering (don't throw slag, it can be used for other purposes)
6. Add Arnebia euchroma to make the oil dark red.
7. When the oil temperature rises, put half of the ground Chili noodles, and when the oil temperature drops, put the other half of the Chili noodles.
8. Wait until the oil temperature is basically cooled and filtered.
The practice of Sichuan Chili oil is actually to put Chili oil (red oil) in order to achieve spicy, red, bright and fragrant.
There are several ways to make red oil. The easiest way is to heat the oil, pour it directly into the Chili noodles, and then filter it out when the oil is cool.
Another complicated method is to use spices and raw materials with aromatic characteristics to cook, so that red oil is not only red and spicy, but also increases the taste and aroma of dishes.
Now briefly introduce the method of this red oil:
1, after the pot is hot (smoking), pour in the oil (in fact, you can directly use the repeatedly fried black oil, which will save the cost and will not spill the black oil that cannot be reused), put in a spoonful of bean paste, and keep stirring with a spoon. The oil itself is wet, and the left wing will boil during heating. When the boiling is not very strong, add star anise, cinnamon and fragrant leaves.
2. When the boiling is not very strong, put two spoonfuls of water, then pour the Chili noodles in and continue to stir. At the same time, lower the fire and lower the fire. When the granules of Chili noodles are slightly hard, put pepper, celery, coriander root, onion slices, carrot slices, hard slices, garlic and shallots into the oil (this not only increases the fragrance of the oil, but also drives away the burnt gas of the oil when heating, and also drives away the fishy smell in the black oil).
3, keep the fire, stir constantly, when other things in the oil are no longer wet and dry, you can stop the fire (this process takes about 30 to 45 minutes), continue stirring until the oil no longer boils, and let it stand for about half an hour after cooling down.
4. Finally, filter out impurities with a colander, and then filter the oil with gauze. Then, a red, bright, spicy and delicious red oil is extracted.