The most important parts of the Sichuan Chicken Sauce are cooked oil chili peppers (youpo spicy seeds) and red oil. The two are different, and the methods are as follows:

Cooked oil chili peppers (cooked oil chili peppers) Youpo spicy seeds):

Choose coarse-grained chili noodles, put them into a container, and sprinkle sesame seeds on the surface. Heat the vegetable oil, throw in a large amount of peppercorns, a few star anise and three anise, and wait until it is spicy. Spoon it into the container with chili noodles and sesame seeds. Stir until the chili peppers are submerged. Then let the remaining oil in the pot warm up and then pour it into the container together. This way the chili peppers will not burn and the color will be nice. .

Red oil method (1):

Take a pot, which may be larger and have a lid. Add vegetable oil, and while heating, break up a large amount of dried red chili peppers and add them. When the oil is very hot and the chili peppers are slightly mushy, sprinkle in a large amount of crushed chili peppers and a handful of Sichuan peppercorns (the best are from Hanyuan, Sichuan), and quickly remove the pot from the heat.

Hold the pot lid in your right hand and a small bowl of cold water, about 50ML, in your left hand.

Pour water into the oil pan and cover the pan tightly. A violent reaction will occur at this time. Once the pot is cool, bottle and seal.

Red oil method (2):

Generally fried chili oil is not red. This method can fry red oil. First put water and oil into the pot together with a large amount of chili. Add the peppercorns, cover and simmer over low heat without uncovering the lid. When the squeaking sound stops, open the lid of the pot in a silent place and fry the peppers until crispy.

Adding water can extract the red pigment of chili peppers, lower the oil temperature, and make the chili oil rich in flavor.

Okay, with the above two things, the Sichuan spicy sauce is half done. Then start making the onion, ginger and garlic sauce.

Onion, ginger and garlic sauce:

Chop the onion, ginger and garlic into small pieces, put them into a bowl, add water to the extent that the water is submerged and then mash it into a puree with a rolling pin (of course, you can use a mincer to save the effort), and the juice will turn yellow-green. Set aside.

Finally, you can prepare the sauce:

Combine the light soy sauce, onion, ginger and garlic juice, cooking wine, cooked oil chili, white sugar, vinegar, monosodium glutamate, red oil, and sesame oil Pour the juice into a bowl and pour it over the cold vegetables, sprinkle with sesame seeds, ground peanuts, pepper powder and chopped green onion and serve.

How to make saliva chicken

Military chicken made by the beautiful chef Wenyi

Ingredients: three-yellow chicken

Cooking wine

Onions

Garlic

Ginger

Soy sauce

Salt

Sugar

Vinegar

Method:

1)

Wash the chicken and chop into pieces. Just before the water is about to boil, add the onion, ginger and cooking wine to the pot. After the water boils, add the chicken and cook for 10 minutes. Don't cook it too long so the chicken will be more tender.

2) The cooked chicken should be immediately put into cold water, preferably ice water. This way the skin is fine, tight and smooth, yet crispy and not easy to fall apart.

3) Wash the onions, ginger and garlic and chop them finely. Lift the pot, pour in the oil, and when it is 60% hot, add the chopped onion, ginger, and garlic, stir-fry until fragrant, turn off the heat, and add the chili powder. The oil that drains out after settling is red oil. (Note: If there is no filter, remove the onion, ginger, and garlic, and then pour the oil into the chili powder.)

4) Remove the chicken from the ice water, drain, cut into small pieces, and put Put into plate.

5) Mix soy sauce, salt, sugar and vinegar with two tablespoons of red oil, stir evenly and pour it on top of the chicken. According to your own taste, you can add some coriander, chives, and sesame seeds. If not, just don’t add it!