Bean red oil
Raw materials: Pixian bean, the original red bean each 250 grams, 25 grams of ginger, 50 grams of green onions, peppercorns 5 grams, 1000 grams of salad oil.
Method: the Pixi County bean paste, the original red bean paste chopped into fine velvet, ginger row broken, scallions cut into segments. Vegetable oil burned to fifty percent hot, add bean paste, ginger, scallions, peppercorns, stir-fry incense to 20 minutes over medium-low heat, stir-fry until the oil is red, flavorful incense that is.
Use: Use in some traditional Sichuan dishes in the stir-fry, roasted braised dishes.
Key details:
1, to make the bean red oil fried to achieve the best results, first of all, the bean paste frying fire should be grasped properly, to use medium-low fire.
2, warm oil in the pan, and constantly stirring with a spatula, so that it can not stick to the pan poop, bean paste in the right oil temperature heat slowly emit flavor and color.
3, avoid excessive fire, easy to fry scorched, in addition to controlling the time of frying is also very important, time refining is too long, it is very easy to cause the bean dregs due to the volatilization of water, resulting in scorched, or blackened bitter, directly affecting the quality of the bean red oil.
4, the use of red bean oil, can greatly reduce the frying of fried vegetables in the frying time, improve the speed of dishes, so that the effect of the dishes into the dish to achieve the red color, salty, mellow and spicy taste, and reduce the dregs of the bean, clean and quick, and quite convenient to use.
5, bean paste can also be used for frying, burning, mixing and stewed vegetables soup dishes flavored dipping plate.
6, the bean red oil and chili red oil mixed use, the effect is better.
The use of pepper oil and refining
Pickle pepper in addition to cooking dishes alone, Sichuan chefs also often in order to save time frying, in advance of the pickled chili peppers boiled into pickled pepper red oil or pickled pepper sauce. Cooking in the use of more convenient, faster, into the dish effect is better. In the cooking of pickled pepper series of dishes, the pickled pepper red oil with pickled chili pepper and use, into the dish to play a multiplier effect.
The red oil of pickled pepper is also called the old oil of pickled pepper. The scope of use is mainly applicable to the "home-style flavor, pickled pepper flavor, fish flavor" fried, popped, burned, braised dishes cooked to increase the taste of the dishes, add color to the dishes. The use of more in the finished dishes before the pot drift tail oil use.
Seasoned red pepper oil production and processing, seasoned red pepper oil selection of the year soaked red, full of two thorns pepper or morning glory pepper as its raw materials, chopped into mush with a knife or twisted into mush with a meat grinder. After putting in the pot add vegetable oil, heating with medium heat, fried red, fragrant, bright color into the oil.
Raw materials: 500 grams of pepper (chopped), 50 grams of scallion, 25 grams of onion (sliced), 25 grams of ginger, 15 grams of ginger, vegetable oil 1000 grams
Methods: 1, the first salad oil burned to 180 ℃ heat, into the scallion, onion slices, ginger slices, slowly frying the raw materials to the dry aroma of the yellowish bright oil out of the drain.
2, and then into the bubble two wattle end, bubble ginger end of low heat slowly fry, and constantly stirring, stirring until the bubble pepper water is reduced, the fat color red and clear, lactic acid flavor can be rich.
3, out of the pot soak 24 hours later to drain the oil to remove the dregs of the pepper red oil.
Key details:
1, the oil temperature should not be too high, the fire should not be too big. Otherwise, it is easy to fry the raw materials scorched, and finally lead to the color of the oil is not red enough, dark and black. Serious will appear pickled pepper red oil has a burnt flavor.
2, pickled peppers should be finely chopped into mince, but not chopped into mush. Otherwise the color of the oil after molding dusk, the color of the red oil of pickled peppers in serious cases is sticky, the red brightness of the oil is not enough.
3, frying time, frying a pot of old oil, medium-low heat frying takes 1 to 2 hours; to pickle pepper in the pot of water is dry, red color, oil clear bright color, lactic acid flavor strong no pickle pepper raw nose can be.
4, avoid adding spices. Such as: anise, cinnamon, Sannai, white buckle. After frying the smell of spices is easy to suppress the natural lactic acid flavor of pickled peppers. Thus affecting the flavor of the finished dish of the pickled pepper series of dishes.
5. Pickled peppers can easily continue to be used for stir-fry burnt mixed and stewed vegetables and soup dishes flavored dipping plate