Commercial technical formula of red oil cold salad:
A, cold dish red oil refining:
Main ingredients: Chili noodles (powder) 1kg rapeseed oil or salad oil 6kg auxiliary materials:
A. 70g ginger, 50g scallion, 20g shallot, 50g coriander, 20g onion, 35g garlic and 20g celery (ginger is chopped into thick slices, scallion is chopped, onion is shredded, and garlic is sliced).
B. Arnebia euchroma 15g, rock sugar 15g, salt 10g, white wine 10g, 5 walnuts, 80g white sesame seeds, rock sugar ground into powder, (walnut shell is divided into two halves), 5g green pepper and 5g red pepper (Hanyuan pepper).
C. Spices: 2g of fragrant leaves, 2g of small incense, 2g of fragrant fruits, 4g of Amomum tsaoko, 2g of cinnamon, 2g of kaempferia kaempferia, 4g of white (note: Amomum tsaoko and fragrant fruits must be broken).
job step
1. Prepare Chili noodles: select high-quality pepper stalks, cut the pepper into small pieces, 2cm long, add a little vegetable oil to the pot (just attach a layer of oil to the pot surface so that the pepper won't choke people), stir-fry slowly with low fire, and keep stirring to ensure that the Chili festival and pepper seeds are not fried. If you feel that the temperature of the pot is too high, you can turn off the fire and wait until the temperature in the pot drops before firing. You can spring the pepper festival first, and then spring the pepper seeds. It is not easy to be fine in spring, but more in spring.
2. Vegetable oil refining: pour the oil into a stainless steel barrel, put it on a big fire and burn it until the oil bubbles are exhausted. Turn off the fire at a temperature of 260-270 C.
3. When the oil temperature is cooled to 220°C, turn on a small fire, pour all the auxiliary material A into the oil and fry it until it is golden, and then remove it.
4. When the oil temperature is cooled to 180- 190C, slightly fry the Arnebia euchroma in the oil pan until the color is separated out, then take it out, add green pepper and red pepper, take it out after frying, then add sesame seeds in material B to fry until it is slightly golden, then add rock sugar powder, and add spices after stirring.
5. When the oil temperature is cooled to160-170 C, slowly pour the oil into the pepper noodles mixed with white wine, salt and walnuts (in a heat-resistant container), and stir constantly to evenly mix the oil with the pepper noodles. When the oil just submerges the pepper noodles, stop refueling until the oil temperature reaches150 C.
6. When there is no oil bubble on the oil surface, cover it and seal it, and let it stand in a ventilated place for one day before use.
7. Chili noodles are generally made up of three kinds of Chili noodles: millet pepper or bullet pepper (spicy), Vitex negundo pepper or wrinkled skin pepper (red in color) and Guizhou lantern pepper (fragrant). Generally, the ratio is 1: 1: 1. If Chili oil is more spicy, increase the ratio of millet pepper or bullet pepper, and if Chili oil is more red, increase the ratio of Erjing pepper or wrinkled pepper.
Second, Chili oil production (calculated by 400 grams of Chili) Chili king powder is ground into powder, which is packed in small stainless steel barrels, and the proportion can be added according to the local spicy degree. Then put 5 grams of monosodium glutamate, 5 grams of refined salt and 6 grams of thirteen spices, burn the oil and smoke until it is cooled to about 80 degrees, then pour it into a pepper container and stir it evenly.
Third, fruit oil production:
2,500 grams of oil, 22 grams of Amomum tsaoko, 20 grams of star anise, 20 grams of walnut kernel, 20 grams of Amomum villosum and 20 grams of pepper, burn the oil to a temperature above 100 degree, then spoon it into an oil drum with a lid and put it on for 24 hours before it can be used (the ball must be broken to avoid injuring people).
Four, cold seasoning (seasoning ratio per kilogram of products) 3 grams of umami Wang, 2 grams of salt, chicken essence 1 gram, pepper Jamlom 0.2 grams of Roubaowang, sugar 1 gram, 13 spices 0.2 grams, soy sauce 5 grams, chive essential oil 1-2 drops, a little pepper oil. Chili oil and pepper oil are added according to the actual situation of the local market. (according to the local actual situation), the rest of the seasoning is just right.
Operation:
It is more convenient to mix umami Wang, salt, chicken essence, pepper, meat treasure Wang, thirteen spices and white sugar in the same proportion and put 7.5 grams of a catty of cold food.