Red Oil

Name: Red Oil
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 550g Rapeseed oil; 100g Chili powder; 25g White sesame; 10g Peanuts (fried); 15g Green onions; 10g onion; 10g ginger; 10g celery; 2g parsley; 5g star anise; 1g Shanna; 8g Bay leaf; 10g Fennel; 1 piece Tsaoko; 1g Cinnamon; 2g Ling vanilla

by Tail's Kitchen

4.6 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

Red oil, also known as cooked oil chili and oil chili, is a seasoning that Sichuanese people often use to make snacks, cold dishes, and pasta. Some people say to measure whether a Sichuan housewife's dishes are delicious, just look at the marked oil in her house. Indeed, almost every household in Sichuan makes marked oil, and each household’s kitchen also stores a can of marked oil. As the generations pass down, each household has its own secret recipe for making marked oil.

Many people have been confused: the cold dishes mixed with red oil in their homes are not as fragrant as the cold food stalls outside. The raw materials and seasonings are obviously the same. How can the taste be so different? ! The reason is that some special spices are added to the red oil during refining, and the refining method is more exquisite. The red oil fragrant and the mixed dishes are of course more suitable!

Here I will give you a detailed introduction to the refining method of red oil, which can be revealed during the Spring Festival this year. When a cold dish that looks exactly the same as the outside is served on the table, is it a sense of accomplishment? ! .

Red Oil

1. Pour pure rapeseed oil into a pot and cook until white smoke appears. After turning off the heat, wait for more than 10 seconds for the oil temperature to drop slightly, add the green onions, onions, ginger, celery, and coriander, and fry them with heat.

2. Then add all the spices and fry until the aroma overflows.

3. Filter out all the slag, and then turn on a high fire to make the oil temperature rise to 60% hot.

4. Put the chili powder, cooked white sesame seeds, and crisp peanut kernels into a covered container. First, pour 1/3 of the hot oil into the container and stir well to make the chili powder, sesame and peanut kernels swell and soak.

5. When the oil temperature of the remaining 2/3 of the hot oil drops to 30% hot, pour it into a container and stir well. After cooling, cover and simmer for 48 hours. Serve.

Tips:
1. The choice of oil: it is best to use rapeseed oil, especially yellow rapeseed oil squeezed by the oil mill, which tastes more fragrant.
2. The choice of chili noodles: Generally, three kinds of chili are used. There are many choices for these three kinds of peppers, but they are nothing more than three types: one is to choose the fragrance, the other is to choose the color, and the third is to choose the taste (spicy). The more commonly used are Erjingtiao, Chaotian Pepper, and Millet Spicy , The ratio is 4:4:2. If you only choose one type of chili, choose Erjingtiao or Qinjiao with a lower spiciness.
3. The choice of spices: As everyone knows, Shannai star anise and the like, they will also add red oil when making their own red oil, but ordinary households rarely use ling herbs (ling grass, vanilla). When vanilla is added, the fragrance will be stronger and there will be a special fragrance. Therefore, the aroma of the cold salad of the merchants is mainly due to the addition of Ling vanilla to the red oil.
4. Skills: First, the chili noodles should not be too fine. If the chili noodles are too fine, the refined red oil will float in the oil and look very muddy, and the dishes made from the cold salad will not look good. But the oil temperature cannot be too high or too low. Too high will easily burn the chili noodles, while the oil temperature is too low to stimulate the aroma of chili.