<h1 class="pgc-h-arrow-right" data-track="1" > This issue of the guide: mixing Sichuan cuisine is not difficult, the key is in red oil, share 3 Sichuan flavor small cold dishes, spicy and appetizing</h1>
When Futian arrives, it is inevitable to eat more cold dishes, and some friends find that the cold dishes they mix at home always lack a little taste, especially when mixing Sichuan-style cold dishes, they will feel that the taste is far worse.
In fact, the root of the problem lies in the red oil, how to refine the red oil? If you just fry the peppers in oil, there is definitely no red oil fragrance in the hotel, today I will share the refining method of Sichuan-style red oil, and friends who like it quickly collect it!
Sichuan flavor red oil
Ingredients: 2500 grams of coarse paprika, 1000 grams of fine chili noodles, 150 grams of white sesame seeds, 50 grams of green onion, 50 grams of ginger, 1 head of garlic
Seasoning: rapeseed oil 5000 g, 15 pieces of fragrant leaves, 5 g of cinnamon, 4 fragrant fruits, 8 large ingredients, 5 grams of grass fruits, 20 grams of cumin, 5 grams of sand kernels, 8 grams of shannae, 10 grams of baikou
Production process:
1: Wash and cut the green onion into sections, wash and cut the ginger into thin slices, peel the garlic and set aside.
2: Wash the fragrant leaves, cinnamon, grass fruits, sand kernels, white koss and fragrant fruits with water, then soak for about 10 minutes and drain.
3: Heat the rapeseed oil in a wok over high heat, add the shallots, ginger slices and garlic cloves, fry over low heat until golden brown and remove them. Rapeseed oil can be replaced with other vegetable oils.
4: When the oil temperature is reduced to about 60% heat, put in the soaked spices, slowly soak and fry for 10 minutes to produce the aroma, fry until the spices change color and then fish out the oil control.
5: Take a stainless steel bucket, pour the fine chili noodles and coarse chili powder into the mixture and stir well. Home production can be scaled down. Add about 1,000 grams of cool oil to the paprika and stir well. Mix the white sesame seeds and cumin together.
6. When the oil temperature drops to about 50% heat, pour it into the paprika and stir while pouring hot oil to heat the paprika evenly.
7: After all the hot oil is poured in, add white sesame seeds and cumin, stir well, cover and simmer for about 10 hours. Red oil is ready.
Spicy sheep's head meat
Ingredients needed: 1/2 cooked lamb face, 4 spicy millets, 1 slice of green onion, 3 shallots, 5 cloves of garlic
Seasoning: 1 g salt, 5 g cooking wine, 2 g monosodium glutamate, 8 g fresh soy sauce, 10 g aged vinegar, 5 g pepper oil, 2 g sesame oil, 1 g pepper powder, 20 g Sichuan red oil
1: Put an appropriate amount of water into the wok on the heat, put in the cooked sheep face after boiling, add the appropriate amount of cooking wine to remove the peculiar smell. The sheep's face itself is salty, so there is no need to add salt. Cook for five minutes and then remove to cool naturally.
2: Remove the remaining bones from the sheep's face and cut the sheep's head meat into evenly sliced pieces.
3: Wash and cut the green onion into strips, wash and cut the shallots into segments, wash and remove the roots of millet and cut into pepper rings, and crush the garlic into minced garlic.
4: Take a large bowl and put in the sheep face, add a little salt and MSG to taste, then add fresh soy sauce, aged vinegar and pepper oil and mix well.
5: Finally, add pepper powder, sesame oil and red oil, stir well with chopsticks, plate well, sprinkle with cooked sesame seeds and ground peanuts, and make spicy sheep's head meat.
Couple lung tablets
Ingredients required: 1 cooked beef heart, 500 grams of cooked beef, 1 cooked beef tongue, 200 grams of cooked money belly, 200 grams of cooked beef face, 10 grams of green onion, 10 grams of ginger slices, 5 grams of garlic paste
Seasoning required:
1 g salt, 1 g monosodium glutamate, 1 g chicken essence, 1 g pepper powder, 10 g compound soy sauce, 2 g sugar, 2 g pepper powder, 5 g knife chili pepper, 50 g Sichuan flavor red oil, 1 g sesame oil, 2 g white sesame seeds, 5 g cooked peanut crumbles
1: Cut the beef, beef tongue, money belly, beef heart and beef head into even slices and set aside.
2: Wash the cucumber and remove both ends, cut into large thin slices and set aside.
3: Take a bowl, add MSG, sugar, knife-edged chili pepper, peppercorn powder, compound soy sauce, Sichuan-style red oil, white sesame seeds, garlic paste, spring onion, sesame oil and stir well to form the juice of the couple's lung slices.
4: Put the cut couple's lung slices in the juice and mix well.
5: Put cucumber slices on the bottom of the plate, stack the husband and wife lung slices in turn, pour red oil on the husband and wife lung slices, and finally sprinkle peanuts on it.
Three pepper loin slices
Ingredients required: 1 pork loin, 1 pepper, 1 carrot, 5 cloves of garlic, 1 piece of ginger, 1 millet peppercorn
Seasoning required: 1 g salt, 1 g monosodium glutamate, 10 g cooking wine, 1 g pepper powder, 5 g pepper oil, 10 g red oil, 1 g sesame oil
1: Tear off the skin of the pork loin, cut it in half, slice off the middle waist, rinse with water to clean the blood. Peel the ginger and cut into slices.
2. Using the oblique knife method, the waist is sliced into thin slices, about 5 cm long and 2 to 3 cm wide. Rinse with water and soak in ice water.
3: Bring an appropriate amount of water to a boil in a wok, pour in a little cooking wine, put a few slices of ginger, put in the loin slices and blanch the water, blanch until cooked, fish out, drain the water with cool water.
4: Drain the loin tablets and put them in a bowl. Wash and cut the pepper into diamond-shaped slices, peel the carrots and cut into diamond-shaped slices, the garlic into garlic slices, and the millet spicy into pepper rings. Put all the ingredients together and mix well.
5: Add a little salt, monosodium glutamate, pepper, then add pepper oil, red oil and sesame oil and mix well. The amount of red oil is slightly more.
6, the mixed waist slices on the plate, make a decoration, three pepper waist slices to complete the production.
Hui Ge has something to say
First, the ratio of chili pepper is the chili king to make medium coarse pepper powder, and the two thorns to make fine chili noodles. The aim is to enhance the red oil color with fine chili noodles and the spiciness with coarse paprika.
Second, the spices are soaked in water and then refined, which can not only produce fragrance, but also avoid rapid paste.
Third, the paprika is stirred in advance with cool oil, which can avoid frying the pepper at high oil temperature.
Fourth, the refined red oil should not be used immediately, it needs to be soaked overnight, such red oil is bright in color, and the taste is spicy enough. #跟着头条看世界 - Summer Fun Tour #
Hello everyone, I'm Hui Ge, the restaurant manager. Friends who like food can pay attention to me, this article is Hui Ge original, photo code words are not easy, welcome to forward, like and comment, refuse bad media theft, thank you for your support! 【Original content Plagiarism must be investigated】
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