Red oil flavor is a commonly used flavor in Sichuan-style cold dishes. It focuses on red color, slightly spicy, salty and fresh. If you want to make Sichuan-style cold dishes, you must learn to make red oil. Red oil can be said to be the Sichuan flavor.
The soul of cold dishes.
Ingredients: 500 grams of rapeseed oil, 100 grams of chili powder, 10 grams of peanuts (fried), 25 grams of white sesame seeds (raw), 15 grams of green onions, 10 grams of onions, 10 grams of ginger, 5 grams of star anise, 1 gram of Sichuan peppercorns, 1 cinnamon
grams, 1.5 grams of grass fruit, 8 grams of cinnamon leaves, 10 grams of cumin, and 1 gram of kaempferia. Steps 1. Weigh the chili powder. If you want to make authentic Sichuan-flavored red oil, you must use Erjingtiao for chili powder.
Paprika.
2. Weigh the required spices and set aside.
3. Since you need to use crispy peanut kernels, fry some peanut kernels in cold oil in a cold pan and set aside. After frying, drain the oil and let cool, then cut into pieces and set aside.
4. Weigh the white sesame seeds and peanut kernels required for the recipe.
Raw white sesame seeds are fine.
5. Prepare scallions, onions, and ginger slices for later use. If you have coriander and celery, you can prepare a small section of each. Since the amounts of these two ingredients in 500 grams of rapeseed oil are very small, their flavors can hardly be reflected, so you can omit them.
Plus, families don’t make large quantities of red oil. One pound of rapeseed oil can make red oil that can be eaten for a long time.
6. After the red oil is boiled and cooled down, it needs to be simmered with a lid for two days, so we need to prepare a heat-resistant container that can be lidded, preferably stainless steel.
Put Erjingtiao chili powder, white sesame seeds and crushed peanuts into the bucket.
Weigh 500 grams of rapeseed oil.
7. Put the rapeseed oil in the pot, heat it to 210 degrees and then turn off the heat.
8. Put the green onions, onions, ginger slices and celery and coriander into the pot.
Fry in hot oil until fragrant.
9. Once the aroma of green onions, onions, and ginger slices comes out, put all the spices into the pot.
10. After the aroma of the spices overflows, you can use the strainer to remove the spices.
11. At this time, the oil temperature has dropped after frying. Turn on the heat again, raise the oil temperature to about 180 degrees again, and then turn off the heat.
12. Use a spoon to pour one-third of the hot oil into the bucket, stir evenly with chopsticks, and wait for the oil temperature in the pot to drop.
13. When the temperature of the remaining rapeseed oil in the pot drops to 90 degrees, pour it all into the bucket from the previous step and stir evenly.
After cooling, cover and simmer for 48 hours.
14. Two days later, the Sichuan-flavored red oil with bright red color and rich aroma will be ready. Next, we can make red oil chicken slices, spicy chicken nuggets, cold noodles with shredded chicken, and red oil belly shreds, which sound like they are about to be made.
A drool-worthy dish.
Tips 1. It is best to use raw rapeseed oil as rapeseed oil. Most of the refined cooked rapeseed oil has been purified, and some of the unique flavor of rapeseed oil has been eliminated.
2. When choosing chili powder, it is best to use Erjingtiao chili powder. Erjingtiao from Bazi in western Sichuan is the best. Erjingtiao has a very high appearance rate in Sichuan cuisine. It is characterized by bright red color, rich aroma and
The spiciness is mild.
3. There are certain differences between cinnamon leaves and fragrant leaves. If you don’t have cinnamon leaves, use fragrant leaves instead.
4. Oil temperature is the key to making red oil: master three temperature points, fry green onions, onions and ginger slices at 210 degrees, then add all the spices and fry them until fragrant; raise the temperature to 180 degrees again, and fry one-third of the vegetables
Pour the seed oil into the chili powder first; when the oil temperature reaches 90 degrees, pour the remaining rapeseed oil into the bucket.