What is Mingyou? Ming oil is usually made by chefs, not a certain oil. Ming oil is based on different dishes, using different oils and adding different ingredients or spices for a long time? System, so that the flavor of small materials and spices remain in the oil, forming a variety of compound seasoning. There are three kinds of Ming oil commonly used in our kitchen, namely: onion oil, pepper oil and red oil.
Onion oil: meat dishes commonly used in hot dishes, especially cooked vegetables with onions, can add a touch of onion fragrance to the dishes.
Zanthoxylum bungeanum oil: it is often used to stir-fry vegetarian dishes or cold dishes. The clear fragrance of pepper can make vegetarian dishes more refreshing and fresh.
Red oil: it is often used for small stir-fry with red oil, such as spicy tofu and fish-flavored shredded pork. In addition to the functions of brightening, enhancing fragrance and preserving heat, persistent efforts also have a certain color enhancement effect, making dishes more red, bright and round.
How to make Ming oil taste good? Although the brightening effect of Ming oil is very important, chefs pay more attention to its flavor improving effect when cooking, because the cheapest salad oil is not enough? The system can still brighten the dishes, but it can't add fragrance to the dishes, so a bright oil with good taste plays a finishing touch on the basis of brightening the dishes. So how to make Ming oil taste good? Take the above three Ming oils as examples to explain in detail:
-Onion oil.-Onion oil should highlight the fragrance of onions. If it tastes good, where is it? When cooking onion oil, the amount of onion should be more, and attention should be paid to the proportion. The specific operation is as follows:
Step 1: Cut 100g scallion, shred 200g shallot, shred 200g scallion, crush 100g ginger, 20g star anise, 20g pepper, 5g fragrant leaves with warm water10min, and remove two leaves from coriander.
Step 2: Put peanut oil and salad oil into the pot according to the ratio of 1: 1. First, add Jiang Mo and spices, stir-fry over medium heat, then add onion and garlic, continue to heat and stir-fry until the onion is slightly Huang Shi, then add coriander, stir-fry for about 15 minutes, and turn off the heat when the small materials are golden yellow.
Step 3: Pour the oil into a stainless steel container and let it stand for half a day before use.
Zanthoxylum oil
Zanthoxylum bungeanum oil commonly used in our hotel is made by taking Zanthoxylum bungeanum as the main spice, adding a little onion and ginger, frying in an oil pan with low fire, and removing residues. If the pepper oil tastes good, pay attention to the heat and the treatment of pepper. The specific operation is as follows:
Step 1: Prepare 0/00g of Zanthoxylum bungeanum/kloc-and 20g of star anise, put them in boiling water, blanch for half a minute, then pour out and control the water. In addition, prepare 200 grams of green onion slices and pat 100 grams of ginger.
Step 2: Pour 5 kg of salad oil into the stainless steel pot, first add ginger and spices, keep the ginger frying with low fire, then add onion slices and low fire, and turn off the heat when the onion is golden.
Step 3:? Good pepper oil is allowed to stand for half a day, and the residue can be used after salvage.
-Red oil-Many friends easily confuse red oil with Chili oil. In fact, there are some differences between the two oils. Chili oil pays more attention to spicy taste, supplemented by color, and red oil pays more attention to color. Spicy taste can be adjusted according to the needs of dishes. Therefore, if red oil wants to taste good, we should pay more attention to the selection and technological process of pepper. The specific operation is as follows:
Step 1: Mix Guizhou Bullet Pepper, Sichuan Erjing Pepper and Xiaomi Spicy in the ratio of 2:2: 1. After mixing the peppers, put them in boiling water until they are soft, then turn off the fire and soak for half a day. When the time is up, the peppers are drained and chopped into Bazin peppers. Chop 500g red bean paste. At the same time, prepare 150g shredded onion, 100g sliced onion and ginger and a little parsley.
Step 2: Pour 6 kg of rapeseed oil into a clean pot and turn off the fire until smoke comes out. When the oil temperature is 200℃, add onion, ginger and onion (fire twice when the oil temperature is low). When the small materials are cooked, add coriander and stir-fry slightly, and take out all the small materials to control the oil.
Step 3: Keep the oil temperature 50% hot. First, add chopped Pixian bean paste, stir quickly with a spoon, while stirring constantly with low fire. When you smell the smell of bean paste, pour 500 grams of Bazin pepper and keep stirring until the oil temperature reaches 30% to 40%. When you see that the bean paste is fried, add 30 grams of spices (the proportion is behind). It is best to seal the oil seal with plastic wrap and let it stand for one day.
Finally, the role of clear oil in dishes is still many. Hotel cooking pays attention to one dish and one style, so chefs will use different Ming oil when making different dishes to show different characteristics. Generally speaking, oil production is still very simple. As long as we master the production technology and skills, our friends can also make Ming oil with better taste.