The practice of red oil is similar. The practice in the north is relatively simple. Chili noodles can be soaked in hot oil, while Sichuan red oil is a little more complicated. Add spices to make red oil taste spicy, mellow and bright.
How can we make authentic Sichuan red oil? Sichuan red oil needs to use local Erjing pepper or Shizhuhong, or add a little spicy Chaotian pepper or Chili king to increase its spiciness, so as to make up for the shortcomings of Erjing pepper.
In the process of refining red oil, it is necessary to remove the raw oil smell in rapeseed oil first, so it needs to be refined with onion and ginger, and then add spices such as fragrant leaves, star anise, cinnamon, fragrant sand and fennel to improve the taste, so that the taste of red oil contains a lot of spicy taste and becomes compound red oil, which is also called five-flavor red oil by Sichuan cuisine chefs. First look at the role of adding spices:
Fragrant leaves are used to enhance fragrance and make Chili oil smell good. It is recommended to use 3 pieces per 500 grams of pepper.
Illicium verum is one of the essential spices in Chili oil, which mainly plays the role of improving taste, enhancing fragrance and promoting appetite. The recommended dosage is 2 grams per 500 grams of pepper.
Fennel has the functions of enhancing fragrance and removing odor. The biggest function is to make peppers have a lasting fragrance, and only the last addition can play the biggest role. The recommended dosage is 4 grams per 500 grams of pepper.
Amomum tsao-ko has the function of enhancing fragrance and appetizing, so eat less and eat more. The dosage of pepper per 500g is 1 g..
A hundred mouthfuls of fragrance and mild efficacy. It is recommended to use 2 grams per 500 grams of pepper.
Amomum villosum is a mellow spice, and the dosage of 500g pepper is 1 g..
To extract red oil, we should not only master the oil temperature and avoid frying Chili powder, but also achieve Sichuan red oil with spicy oil and strong aroma through soaking.
Let's share how to make authentic Sichuan red oil, and friends who like it will collect it quickly.
Sichuan-style red oil needs ingredients: 2500 grams of Chili powder, 0/000 grams of Chili noodles, 0/50 grams of white sesame seeds, 50 grams of onion, 50 grams of ginger and 0/0 grains of garlic.
Seasoning required: 4000g of rapeseed oil (or salad oil), 0/5 slices of fragrant leaves/kloc, 5g of cinnamon, 4 fragrant fruits, 8 star anise, 5g of Amomum tsaoko, 20g of fennel, 5g of Amomum villosum, 8g of Kaempferia Kaempferia, and 0/0g of Amomum villosum/kloc.
Production process:
1, wash onion and cut into sections, wash ginger and cut into thin slices.
2. Soak Cinnamomum cassia, Amomum tsaoko, Amomum villosum, Amomum villosum, Amomum villosum and Fragrant Fruit in clear water for 10 minute, then take out and drain.
3. Heat the wok, pour in the oil, heat it, add the onion, ginger and garlic, and fry until golden brown.
4. When the oil temperature drops to about 60% heat, add the soaked spices, soak for 10 minute, fry until the spices change color, and take out the oil control.
5. Take a stainless steel barrel, and mix the Chili noodles and Chili powder in proportion.
6. Add1000g of cold oil to the Chili powder and stir well. Mix white sesame and fennel together.
7. When the oil temperature drops to about 50% heat, pour Chili powder and stir while pouring hot oil to make it heated evenly.
8. After all the hot oil is poured in, stir fry evenly, add white sesame seeds and fennel, stir fry evenly, cover and stew for about 10 hour.
9. Sichuan red oil is ready.
Tips 1. It is best to use Vitex negundo or Shizhu Red for pepper, and other pepper powders with better quality can also be used. My ratio is that Vitex negundo makes medium and coarse Chili powder, and Chili king makes fine Chili noodles. The purpose of this is to enhance the color of red oil with fine Chili powder and enhance the spicy taste with coarse Chili powder. The red oil extracted in this way is red, bright and spicy, and you can also choose the right pepper according to your own needs.
2. Spices can be soaked in clear water, and the way of soaking in white wine is mostly brine. If the spices soaked in liquor for oil refining are also flammable, it is necessary to operate with caution.
3. Stir the Chili powder with cold oil in advance to avoid frying the pepper when the oil temperature is too high.
Fourth, first refine the oil with onion, ginger and garlic to make it fragrant and avoid the smell of raw oil.
5. Don't use refined red oil immediately. Soak for one night to extract the fragrance and color, so that the color of red oil is red and bright, and there is no need to add Arnebia euchroma or other coloring components.
On how to make authentic Sichuan red oil, my answer is here, hoping to help you.