Sichuan flavor red oil is made with cold vegetable soul

Sichuan red oil slightly spicy salty fresh Sichuan flavor cold dish soul

Red oil flavor is a more common taste in Sichuan cold dishes, pay attention to the color of red and bright, slightly spicy and salty, if you want to do a good Job of Sichuan cold dishes, you must learn to make red oil, red oil is the soul of Sichuan cold vegetables ~

[Ingredients]

Rapeseed oil 500g, paprika 100g, peanut kernel 10g, raw white sesame seeds 25g, green onion 15g, onion 10g, ginger 10g, star anise 5g, peppercorns 1g, cinnamon peel 1g, cinnamon leaf 8g, cumin 10g, yamana 1g, grass fruit 1.5g

[Directions]

(1) Fry peanut kernels, and then crush, this everyone will do;

(2) Wash and slice shallots, onions and ginger for later;

(3) Find a heat-resistant container that can cover the lid, I used a stainless steel basin, and put paprika, white sesame seeds, and peanut crushed into the basin;

(4) Put the rapeseed oil into the pot, heat to 210 degrees after turning off the heat, the oil temperature rises quickly, I heated to 230 degrees after turning off the heat, until the oil temperature dropped to 210 degrees;

(5) Put the shallots, onions, ginger slices, coriander, celery into the pot (no parsley celery can also be) hot oil and fry the aroma;

(6) After the fragrance wafts out, put the spices (star anise, peppercorns, cinnamon, cinnamon leaves, cumin, shanna, grass fruit) all into the pot, and after the spices float out of the aroma, use a colander to fish out the spices;

(7) Re-fire, heat the oil to about 180 degrees Celsius and turn off the heat;

(8) Use a spoon to pour one-third of the hot oil into a stainless steel basin, stir well with chopsticks, soak and wait for the oil temperature to drop;

(9) When the temperature of the rapeseed oil in the pot drops to about 90 degrees, pour all the oil into the stainless steel basin together, stir well, cover the lid after cooling, and simmer for 48 hours.

Two days later, the red and fragrant Sichuan red oil was ready

Next, you can make red oil chicken slices, spicy chicken nuggets, chicken shredded cold noodles, red oil belly silk, which sound like drooling dishes~

[Tips]

(1) If you want to make authentic Sichuan-flavored red oil, then chili powder - must choose two thorns of paprika;

(2) Rapeseed oil is best to use lettuce oil, most of the refined cooked rapeseed oil has been purified, and the unique flavor of rapeseed oil has been eliminated-

(3) Oil temperature is the key to making red oil, master three temperature points: 210 degrees under the onion and ginger slices fried fragrant, and then under all the spices fried out of the aroma; Heat up again to 180 degrees, and pour three-thirds of the rapeseed oil into the paprika first; When the oil temperature drops to 90 degrees, pour the remaining rapeseed oil into the paprika.

#四川味道 #

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