How to make red oil in Sichuan cuisine

Red oil is chili oil, fragrant but not too spicy, suitable for cold dishes. It is commonly used in Sichuan cuisine.

Select Shaanxi chili peppers (Qin Pepper), choose rapeseed oil + sesame oil frying chili peppers, this oil frying chili oil color is good. Then the ingredients: star anise. Cloves. Good ginger. Fragrant leaves. Cinnamon. Peppercorns (the number of peppercorns depends on personal taste, like hemp on a little more) a little. These seasonings are best ground and chili noodles together (if there is no condition to use cool water to soak these ingredients, the role of the seasoning is to let the seasoning fully out of the flavor.) Segmented green onion. Several slices of ginger. Sesame seeds (the best peeled) and fried crushed peanuts (that is, fried peanuts crushed). Salt, a little monosodium glutamate. Can make red oil!

1 "pepper oil basic characteristics of the oil is bright, flavor and aroma. Basic materials 150 grams of Sichuan pepper, 50 grams of ginger, 50 grams of garlic, 100 grams of white onion, 5 grams of anise, 1500 grams of salad oil. 1. ginger peeled pat broken; garlic cut into nail slices; scallion white pat broken. 2. frying pan on the fire, into the salad oil burned to five or six hot, into the ginger, garlic, scallion white fried incense, then into the pepper, star anise fried flavor, the pan away from the fire, cooled and hit the residue of the material, will be loaded with oil into containers, you can take at any time.

2 "skillfully made pepper oil Cleaning: pepper seeds through screening and cleaning, remove pepper and other impurities to the domestic rice pot with fire frying heat to the aroma is not paste as appropriate. Crushing: fried hot pepper seeds with a stone mill or stone mortar smashed to powder (the smaller the better).

Boiling oil: put the crushed pepper powder into the pot of boiling water, then stirred with a shovel or stick (2.5 kilograms of water plus 1 kilogram of peppercorns cooked fine powder). At the same time continue to heat and keep warm with a slight fire for about 1 hour, most of the oil contained can gradually float on the surface of the pot. Let stand for about 10 minutes, you can use a metal spoon to skim out most of the oil floating.

Dun oil: most of the oil skimmed out, with a metal flat scoop gently pier pressure for several minutes to promote the material within the oil beads floated out of the accumulation, and then use a metal spoon to skim all the oil. Pepper seeds are generally about 25% of the oil rate, for the farmers to produce their own higher quality flavoring oil.

Clean residue: after the oil out of the water and oil residue from the pot out of the drying can be used as fertilizer or mixed with feed.

2 "pepper oil pot of oil is hot, into the pepper (to buy good quality), the fire is not too big, smell the aroma immediately turn off the fire, with a funnel to fish out the pepper, into the fragrant pepper oil.

3 "pepper oil do it yourself flower Shu oil of course delicious, first vegetable oil heating 80-95 degrees this temperature is not raw oil flavor. When the oil temperature drops to 60 degrees or so, first put a little less flowers into the test to see if the flowers black. If it turns black, the oil temperature is too high. If the color is normal, you can put all the flowers into the oil. Cooled and bottled for about half a month can be eaten, (Note. The flavor is strong to put more flowers. Varieties of good), the oil temperature moderate flowers Shu not black on it.

4 "pepper oil authentic Sichuan pepper oil practice: with heat-resistant jar half a jar of fresh peppercorns (pepper powder can not!), in the pot of vegetable oil. In the pot, the vegetable oil boiling (white smoke), and then the hot oil poured into the pepper canisters, cover the lid, after 10 minutes and then open the smell - it is called a fragrance ah! Be careful not to burn yourself when pouring the oil!

5 "Generally speaking, there are two kinds of pepper oil practice. 1. warm oil practice: that is, in the case of the oil is still warm to put pepper, so the advantage is that the flavor of pepper can be completely into the oil, smell is not very fragrant, but the taste is better. The disadvantage is that the pepper can only be filtered out. 2. rolling oil: oil smoke, open into the pepper. The advantage is that the flavor is very fragrant, and fried peppercorns can also be imported, the taste is very good. But the oil itself is not enough pepper flavor is the only drawback. And easy to fry scorched, start the pot quickly.

6 "pepper oil raw materials: 150 grams of pepper 150 grams of ginger 50 grams of garlic 50 grams of scallion white 100 grams of anise 5 grams of colorado oil 1500 grams of method: 1, ginger peeled and patted; garlic cut into fingernail slices; scallion white patted. 2, the frying pan on the fire, into the colorado oil burned to five or six percent hot, into the ginger, garlic, scallion white fried incense, and then into the pepper, anise fried flavor, the pot away from the fire, let it cool and then hit the material to go! After cooling, remove the ingredients and put the oil into a container, then you can use it at any time. Characteristics: The oil juice is clear and bright, and the flavor is hemp and strong. Scope of application: choking, mixing cold dishes and stir-frying, burning hot dishes, such as "warm mixing cashew silk", "choking shredded potatoes", "hot cashew block", "spicy tofu "

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7 "pepper oil family practice is very simple: 3 two chili pepper, plus fried sesame 1 two, in addition to fried soybean 1 two (crushed) added together in a bowl, will be added to the oil on the fire to eighty percent of the heat, with a spoon will be poured into the bowl of hot oil, pouring the side of the mixing, to do how much of their own decision, the oil can be put more natural oil on the red.

8 "pepper oil practice: take the year's fresh peppercorns (the taste of the heavy kind), put in a hot frying pan, like to eat partial Well taste as long as the peppercorns slightly darker, you can. Do not like to eat the taste of peppercorns to fry for a while, until the color becomes black, it will not be well mouth, the taste is very fragrant Oh. Stir-fried vegetables, accompanied by vegetables into some are very flavorful. Use pepper grain than grinding pepper surface labor-saving, labor-saving.