The Soul of Sichuan-flavored Red Oil and Sichuan-flavored Cold Dishes
1.
Weigh the chili powder. If you want to make authentic Sichuan-flavored red oil, you must choose Erjingtiao chili powder.
2.
Weigh the required spices and set aside.
3.
As you need to use crispy peanut kernels, fry some peanut kernels in cold oil for later use. There are a lot of peanuts in the picture, but you can’t actually use so many.
4.
Weigh the white sesame seeds and peanut kernels needed for the recipe. White sesame seeds are fine.
5.
Prepare scallions, onions, and ginger slices for later use. If you have coriander and celery, you can prepare a small portion of each. Since the amount of these two ingredients in 500 grams of rapeseed oil is very small, they can hardly reflect the flavor of the two, so you don’t need to add them. Households are not likely to make large quantities of marked oil, and the marked oil made from 1 kg of rapeseed oil can last a long time.
6.
After the red oil is boiled and cooled, it must be simmered for two days with a lid, so we have to prepare a heat-resistant container with a lid, preferably stainless steel. I used a stainless steel rice bucket. Put Erjingtiao chili powder, white sesame seeds and crushed peanuts into the bucket.
7.
Weigh 500 grams of rapeseed oil.
8.
Put the rapeseed oil in the pot, turn on the heat and heat to 210 degrees, then turn off the heat. The oil temperature rises and changes quickly. I heated it to 230 degrees and then turned off the heat, and then waited until the oil temperature dropped to 210 degrees.
9.
Put the shallots, onions, sliced ginger and celery coriander in the pot.
10.
It's fragrant when it is hot fried.
11.
Put all the spices in the pot after the scents of spring onions, onions, and ginger are floating out.
12.
After the fragrance of the spice overflows, you can use the net to remove the spice.
13.
At this time, the oil temperature has dropped after frying, restart the fire, increase the oil temperature to about 180 degrees again, and turn off the fire.
14.
Pour one-third of the hot oil into the bucket with a spoon, stir evenly with chopsticks, soak and wait for the temperature of the oil in the pot to drop.
15.
When the temperature of the remaining rapeseed oil in the pot drops to 90 degrees, pour it all into the bucket of the previous step and stir evenly. After cooling, close the lid and simmer for 48 hours.
16.
Two days later, the color is bright red and the Sichuan-flavored red oil is ready. Then we can make red oil chicken slices, spicy chicken nuggets, chicken noodles, red oil belly shreds, which sound like drooling. Dishes~~~
Tips:
1. Rapeseed oil is best to use lettuce oil, the refined cooked rapeseed oil is mostly purified, and the unique flavor of rapeseed oil has been eliminated.
2. For the selection of chili powder, it is best to use Erjingtiao chili powder. The Erjingtiao produced in Bazi in West Sichuan is best used. The appearance rate of Erjingtiao in Sichuan cuisine is very high. It is characterized by bright red color and strong aroma. The spiciness is slightly spicy.
3. There is a certain difference between cinnamon leaves and bay leaves used in normal times. If there is no cinnamon leaf, use bay leaves instead.
4. Oil temperature is the key to making red oil: master three temperature points, fry the shallots, onions and ginger slices at 210 degrees Celsius, and then fry all the spices to get the aroma; heat up to 180 degrees again, one-third of the dishes Pour the seed oil into the chili powder first; when the oil temperature reaches 90 degrees, pour the remaining rapeseed oil into the barrel.
