sichuan coleslaw

Sichuan coleslaw practice

Sichuan coleslaw practice, coleslaw is the Sichuan cuisine meet dish, welcome dish, is its most important component, a strong embodiment of the rich local flavor of Sichuan cuisine, Sichuan coleslaw sour appetizing, many people like to eat, the following is the practice of Sichuan coleslaw

Sichuan coleslaw practice 1

practice ***6 steps

1, wash and control the water of the vegetable heart.

2, shredded.

3, the sesame oil, soy sauce, vinegar modulation.

4. Dice the cilantro.

5, homemade sesame chili oil.

6, the cilantro, homemade sesame chili oil code in the shredded vegetables, dripping homemade seasoning, when serving, mix well.

Szechuan coleslaw practice 2

First, prepare the cucumber, garlic, wash, cut to spare, as shown in the picture below.

Cut the cucumber, put some salt down, marinate for a while, as shown in the picture below.

After pickling for a while, wash off the salt as shown in the picture below.

Wash it well and put it on a plate, and then burn a little hot oil and pour it down, as shown in the picture below.

Then you have to put the garlic down, soy sauce, vinegar is also indispensable, as shown in the picture below.

6

Then stir and marinate for a while, you can eat. As you can see in the picture below.

Szechuan coleslaw practice 3

Practice ***4 steps

1, put the cucumber. Carrot, onion. Celery shredded

2, blanch the celery in boiling water,

3, add soy sauce, cold vinegar, sugar, salt chicken essence.

4, mix well!

Authentic Sichuan gazpacho 'recipe

Sichuan gazpacho red oil seasoning

Ingredients: peppercorns (1 tablespoon), cloves (4-6 grains, this is a strong flavor, should not be put more), Gui Pi (pinkie-sized 2-3 pieces), cumin (1 tsp.), white sesame seeds (1 tablespoon), fruits of the grass (1-2, patted with a knife), star anise (also known as dashi, dai fennel, 3 - 4 pcs), comfrey (1 tbsp), chili powder (200g), allspice (2 - 4 pcs), ginger (1 piece), white onion (several pieces).

Red oil boiling method:

About 500 grams of vegetable oil, canola oil is preferred, soybean oil can be used instead of salad oil, the pot boiled, placed in a warm and cool under the green onion and ginger pieces, see a small bubble from the ginger and green onion around the rise of the stove when the fire will be turned to the smallest, and then under the peppercorns, cloves, cinnamon, small fennel, fennel, anise, chives, chives, chives, stirring. Then add the peppercorns, cloves, cinnamon, fennel, grass nuts, star anise, allspice, chili pepper, stir well, and simmer for 30-40 minutes, stirring from time to time during the simmering period,

in case of paste at the bottom of the pot. 30-40 minutes later, add the white sesame seeds and continue to simmer for another 30-40 minutes, and then turn off the heat. Let the simmering oil cool to the touch and then pour the oil into a container with the ingredients.

Spicy red oil

Spicy red oil production method

Spicy red oil is to dry chili peppers, peppercorns as raw materials, through the process of crushing them into a coarse piece of granularity, into the vegetable oil heated maceration and become, as a seasoning for direct consumption. It can be used as a seasoning for direct consumption and as a raw material for processing various kinds of food. It is suitable for making spicy hot dishes and flavoring cold dishes.

Raw materials: 10 kilograms of dried chili pepper coarse powder, 3 kilograms of peppercorns, 30 kilograms of vegetable oil

Process: dry chili pepper washing without moisture and moldy → peppercorns soaked in warm water to the soft → the system of coarse granularity → vegetable oil heating and refining → cooled → impregnation → heating → cooling → filtration → finished product.

Methods:

① choose no impurities moldy moisture content of less than 12% of the color of the red dried chili pepper coarse powder, pepper into warm water soaked to soft, row coarse grain.

② Vegetable oil into the pot, refining to be volatile exhaust bad odor, cease fire until the oil temperature naturally cooled to forty to fifty percent oil temperature can be.

③ chili pepper coarse powder into the cold oil stirring, impregnated for about 1 hour, add pepper grains micro-fire heating to slightly pepper flavor, cease fire impregnated 6 to 8 hours.

④ spicy oil filtration, take 3 to 4 layers of clean gauze to take out the residue package, back to place the oil can be impregnated.

Tips: pepper must be in the chili powder impregnated 1 hour after the addition, to avoid high oil temperature to reduce the pepper of the aroma of hemp components.

Fresh Pepper Red Oil

Fresh Pepper Red Oil Production Method

Fresh Pepper Red Oil is fresh millet chili, fresh two thorns of the pepper as raw materials, after cleaning and processing the production of velvet, put into the heating of the vegetable oil fried dehydrated, and then added to the hot oil impregnation and become. It can be used as a seasoning for direct consumption, and can also be used as a raw material for processing various types of food, and is suitable for supplementing freshly spiced or salty and spicy dishes.

Raw materials: fresh millet pepper 1 kg fresh two thorns 1 kg vegetable oil 10 kg ginger 1 kg

Process: fresh millet chili, fresh two thorns chili pepper washing → velvet → vegetable oil heating refining → cooling → small fire (fire south) frying dehydration → add the reserved hot oil → heating → impregnation → cooling → filtration → finished product.

Methods:

① Fresh millet chili, fresh two thorns chili washed, into the clean grinding machine velvet.

② Vegetable oil refining and cooling to 40% to 50% oil temperature, take 50% of the vegetable oil into the pot to add fresh pepper velvet, micro-fire frying, to be dehydrated pepper velvet crispy, add the other 50% of the warm oil, heating and stirring to fully blend ceasefire impregnation for 1 to 2 hours.

Characteristics: bright red oil, fresh and spicy fragrance.

Tips: fried fresh pepper mushrooms must be completely dehydrated and scattered, the second time to add the other 50% of the oil temperature should be slightly higher, the use of oil temperature impregnation effect is better.