What is Mingyou? Ming oil is generally made by chefs, not a specific oil. Ming oil is based on different dishes, using different oils, adding different ingredients or spices, through a long time? System, so that the fragrance of small materials and spices remain in the oil, forming a variety of compound seasoning. We often use three kinds of Ming oil in our kitchen, namely: onion oil, pepper oil and red oil.
Onion oil: It is often used in meat dishes of hot dishes, especially the cooked vegetables with onion, which can add a touch of onion fragrance to the dishes.
Zanthoxylum bungeanum oil: It is often used in stir-fried vegetarian dishes or cold salad dishes. The clear fragrance of Zanthoxylum bungeanum can make vegetarian dishes more refreshing and fresh.
Red oil: It is often used in small stir-fried dishes with red oil, such as spicy tofu and shredded pork with fish flavor. Besides the functions of brightening, enhancing fragrance, keeping warm, and making unremitting efforts, it also has 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 flavoring effect when cooking, because the cheapest salad oil does not pass through? 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. Then 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 onion. If you want to taste good, where is it? When making 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 the scallion100g in the middle, cut the shallot 200g, shred the onion 200g, crush the ginger100g, soak the star anise 20g, pepper 20g and fragrant leaves 5g in warm water10g for 0/0min, and remove two leaves from the coriander.
Step 2: Peanut oil and salad oil 1: 1 * * 3 kg are poured into the pot. First, add ginger and spices, stir-fry over medium heat until the ginger and spices are fragrant, then add onion and garlic, continue to heat and wait until the onion is slightly Huang Shi, then add coriander, and fry for about 15 minutes.
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, dipping it in an oil pan with low fire to fry the fragrance, and removing the residue. If Zanthoxylum bungeanum oil tastes good, we should pay attention to the heat and the treatment of Zanthoxylum bungeanum. The specific operation is as follows:
Step 1: prepare Zanthoxylum bungeanum100g, and put 20g star anise in boiling water, blanch for half a minute, and then pour out. In addition, prepare 200 grams of green onion slices and pat ginger 100 grams.
Step 2: Pour 5 kg of salad oil into the stainless steel pot, first add ginger and spices to keep the ginger fried with small fire, then add onion slices, keep the fire low, and turn off the fire when the onion is golden in color.
Step 3:? Good pepper oil is allowed to stand for half a day, and the residue can be used after salvaging.
-Red oil-Many small partners tend to confuse red oil with Chili oil. In fact, there are still some differences between the two oils. Chili oil pays more attention to the spicy taste, supplemented by color, while red oil pays more attention to color. The spicy taste can be adjusted according to the needs of dishes. Therefore, if red oil wants to taste good, it should pay more attention to the choice of Chili and the technological process. The specific operation is as follows:
Step 1: Mix Guizhou bullet pepper, Sichuan Erjingtiao pepper and Xiaomi spicy at the ratio of 2:2: 1. After mixing the peppers, cook them in boiling water until they are soft, then turn off the fire and soak them for half a day. After the time is up, the pepper is drained and chopped into Zanba pepper. Chop 500 grams of red bean paste. At the same time, prepare shredded onion150g, sliced onion and ginger100g, and a little parsley.
Step 2: Pour 6 kg of rapeseed oil into the clean pot, and turn off the fire until it emits smoke. When the oil temperature is 200℃, add onion, ginger and onion (fire twice when the oil temperature is low), wait for the small ingredients to fry, add coriander and fry slightly, and remove all the small ingredients to control the oil.
Step 3: Keep the oil temperature at 50% hot. First, add the chopped Pixian bean paste, stir it quickly with a spoon, and keep stirring while using a small fire. When you smell the fragrance of the bean paste, pour in 500 grams of Zanba pepper, and keep stirring until the oil temperature is at 30% to 40% hot. When you see the bean paste fried, add 30 grams of spices (the proportion is behind). It is best to seal the oil with plastic wrap and let it stand for one day.
At the end, the role of Ming 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 process and skills in production, our friends can also make better-tasting Ming oil.