Summer is the best season for eating cold dishes. If you want to make the dishes more delicious, of course you cannot do without the combination of cooking oil. For example, red oil for cold dishes is more appetizing and not only has a bright red color. , the aroma is particularly strong and suitable for mixing with various cold dishes. The method is also very simple. Use rapeseed oil, salad oil, white sesame seeds, ginger, pepper, onions, peppers and other ingredients together and heat them at a suitable temperature. Just soak it in oil.

What are the methods for cooking cold vegetable oil?

1. Cold vegetable red oil formula

Red oil has a rich aroma, bright red color and a long aftertaste. The "shredded chicken", "cold dishes", "husband and wife's lung slices" and "saliva chicken" mixed with it have unique flavors.

The red oil produced by this method is rich in flavor, spicy but not dry, and only a small amount of oil is needed to achieve the effect when used in cold dishes.

Ingredients: 35 pounds of rapeseed oil, 15 pounds of salad oil, 150 grams of white sesame seeds, 100 grams of green and red peppercorns, 400 grams of old ginger, 500 grams of chives, 500 grams of onions, and 10 fennel peppers Jin, 5 Jin of peppers.

What are the methods for cooking cold vegetable oil?

2. Why use Erjingtiao pepper?

Because Erjingtiao pepper is hotter than ordinary peppers. It has a different taste. It is characterized by being slightly spicy and fragrant, and the red oil made with it is bright red in color, has a moderate spicy taste, and the red oil has a fragrant taste. It is more heat-resistant, spicy and delicious, with moderate spiciness.

Spices:

50g star anise, 30g kaempferol, 30g white cardamom, 50g cinnamon, 20g grass fruit, 30g fragrant fruit, 30g amomum villosum, cumin 50 grams.

What are the methods of cooking rapeseed oil?

Preparation method:

(1)

Burn the rapeseed oil until When it is 90% hot, turn off the heat and reduce it to 80% hot. Add ginger slices, onions and chives and fry them dry.

Remove them. Add sesame seeds and fry them for about 1 minute until fragrant. Drain out the sesame seeds and set aside. Then scoop out 30 pounds of oil from the pot and set it aside for later use.

(2)

Pour 150 grams of salad oil into the pot, heat it until it is 40% hot, add two gold bars of chili pepper and stir-fry over low heat for 3-5 minutes before serving. ;

(3)

Pour 100 grams of salad oil into the pot, heat until 40% hot, add chili pepper and stir-fry over low heat for 3---5 minutes until fragrant, then remove Take out, put the two fried chili peppers into a grinder and grind them into powder.

(4)

When the temperature of the remaining 20 kilograms of oil in the pot drops to 50% hot, add the spices (except cumin) and the two kinds of powdered chili peppers. Pour into the pot.

When the oil temperature drops to 40% hot, add cumin. When the oil temperature drops to 20% hot, add Sichuan peppercorns. After the oil temperature has completely cooled, add the 30 pounds of rapeseed oil and Pour in the fried sesame seeds, cover and simmer for two days.