Making material
Rapeseed oil 500g, Chili powder 100g, peanut (fried) 10g, white sesame (raw) 25g, onion 15g, onion 10g and ginger 10g.
5 grams of star anise, pepper 1 g, cinnamon 1 g, tsaoko 1 g, 8 grams of cinnamon leaves, fennel 10/g and kaempferia kaempferia 1 g.
Practice steps
1. Weigh Chili powder. If you want to make authentic Sichuan-style red oil, then Chili powder must be Erjing pepper powder.
2. Weigh the required spices for later use.
3. Because crispy peanuts are needed, fry some peanuts in a cold pot, drain the oil after frying, and cut into pieces after cooling.
4. Weigh the white sesame seeds and peanuts required by the formula. White sesame seeds will do.
5. Prepare onion, onion and ginger slices for later use. If you have parsley and celery, you can prepare a small piece separately. Because the amount of these two materials in 500 grams of rapeseed oil is very small, the flavor of the two materials can hardly be reflected, so you can not add them, and you will not make a lot of red oil at home. 1 kg rapeseed oil can be used for a long time.
6. After the red oil is boiled and cooled, it needs to be covered for two days, so prepare a heat-resistant container that can be covered, preferably stainless steel. Put Erjing pepper powder, white sesame seeds and peanuts into a bucket. Weigh 500 grams of rapeseed oil.
7, rapeseed oil into the pot, the fire heated to 2 10 degrees, then turn off the fire.
8. Put the onion, onion, ginger, celery and coriander into the pot. It smells good when fried hot.
9, onions, onions, ginger, etc. When the fragrance of these materials comes out, put all the spices into the pot.
10, after the perfume overflows, you can take out the perfume with a colander.
1 1. At this time, the oil temperature decreased after frying, and the oil temperature was raised to about 180 degrees again, and then the fire was turned off.
12. Pour one third of the hot oil into the bucket with a spoon, stir it evenly with chopsticks, and soak it until the oil temperature in the pot drops.
13. When the oil temperature of the remaining rapeseed oil in the pot drops to 90 degrees, pour it into the barrel of the previous step and stir it evenly. After cooling, cover and stew for 48 hours.
14, two days later, Sichuan-style red oil with bright color and strong aroma is ready, and then we can make sliced chicken with red oil, spicy chicken pieces, cold noodles with shredded chicken and shredded pork with red oil, which makes our mouth water.
skill
1. Raw rapeseed oil is the best choice for rapeseed oil. Most refined cooked rapeseed oil has been purified, and the unique flavor of rapeseed oil has been eliminated.
2. The best choice of chili powder is Erjingtiao Chili powder, and Erjingtiao produced in western sichuan bazi is the best. The appearance rate of Erjingtiao in Sichuan cuisine is very high, which is characterized by bright red color, rich aroma and slight spicy degree.
3. Cinnamomum cassia leaves are different from fragrant leaves used in peacetime. If there are no laurel leaves, use fragrant leaves instead.
4. Oil temperature is the key to making red oil: master three temperature points, stir-fry onion, onion and ginger slices at 2 10, and then stir-fry all spices to make them fragrant; When the temperature rises to 180 degrees again, one third of the rapeseed oil is washed into the Chili powder; When the oil temperature is about 90 degrees, flush the remaining rapeseed oil into the barrel.