Today, I invited Master Zeng, who has been cooking Sichuan cuisine for more than 20 years, to share with you the cooking skills and formula ratio of red oil. I hope everyone can make crystal clear and fragrant red oil, and I suggest you collect it well ~!
Material proportion:
A ingredients: Sichuan handmade Chili powder 2.5 kg.
B. Spices: 50g of Amomum tsao-ko, 50g of Amomum villosum and 50g of Illicium verum, 0/0 of Angelica dahurica, 0/0 of Glycyrrhiza uralensis, 0/0 of Zanthoxylum bungeanum, 20g of fragrant fruit, 20g of Amomum villosum and Rhizoma Alpiniae Officinalis, 20g of Amomum tsao-ko, clove, fennel, nutmeg, cumin and fragrant fruit.
C oils: rapeseed oil 25 kg, white sesame 500 g, cooking wine and white wine each 1kg.
D material: onion 1.5kg, garlic seed 1kg, ginger.
Detailed production:
1. Chop onion and ginger, and grind garlic and onion into mud for later use.
2. Put all the spices in B into a pulverizer and grind them into powder (you can also ask the shopkeeper to help you grind them into powder when you buy them), then pour them into a container, and add the white wine and stir well. (Adding white wine here can mask the unwanted smell of some red oil, and at the same time enhance the fragrance. ).
3. Pour cooking wine into handmade chili powder (dried chili is cooked with a small fire and mashed) and mix well. The purpose is to avoid burning when pouring oil, and at the same time, it can improve the aroma of pepper.
Dry the dried chillies with low fire and mash them.
4. Heat the rapeseed oil in the pot, pour in minced onion and ginger, stir-fry until fragrant, take out, pour in minced garlic and minced onion, stir-fry sesame seeds, pour in Chili powder and spice powder, stir well, and simmer for 30 minutes.