What are the cooking methods of cold dish oil?

Summer is the best season to eat cold dishes. If you want Caicai to make delicious food, you can't do without the combination of ingredients and oil. For example, the red oil of cold dishes makes people have an appetite. It is not only bright in color, but also particularly rich in fragrance. Suitable for mixing all kinds of cold dishes, the practice is also very simple. Just put rapeseed oil, salad oil, white sesame, ginger, pepper, onion, pepper and other ingredients together and soak them in hot oil with appropriate temperature.

What are the cooking methods of cold dish oil?

First, the cold dish red oil formula

Red oil is rich in fragrance, bright in color and long in aftertaste. The "hand-torn chicken", "cold salad", "husband and wife lung slices" and "saliva chicken" mixed with food have a special taste.

The red oil extracted by this method is rich in flavor, spicy but not dry, and the effect can be achieved with little oil when mixing cold dishes.

Raw materials: rapeseed oil 35kg, salad oil 15kg, white sesame 150g, green pepper 100g, ginger 400g, shallot 500g, onion 500g, Erjing pepper 10g and pepper 5kg.

What are the cooking methods of cold dish oil?

Second, why use Erjing pepper?

Because Erjing pepper is different from ordinary pepper in its spicy taste, it is characterized by slight spicy fragrance, and the red oil made from it has bright color, moderate spicy taste and fragrant red oil. More heat-resistant, spicy and delicious, with moderate spicy taste.

Spices:

50g of star anise, 30g of rhizoma kaempferiae, 30g of cardamom, 50g of cinnamon, 20g of Amomum tsaoko, 30g of fragrant fruit, 30g of Amomum villosum and 50g of fennel.

What are the cooking methods of cold dish oil?

Production method:

( 1)

Burn rapeseed oil to 90% heat, when the heat is reduced to 80% heat, add ginger slices, shallots and shallots and fry until dry.

Take out, stir-fry sesame seeds for about 1 minute until dry, take out sesame seeds for use, and then take out 30 kg oil spoon from the pot for use.

(2)

Pour 150g salad oil into the pot, heat it to 40%, add two pepper gold bars, stir fry for 3-5 minutes, and then take it out;

(3)

Add 100g salad oil to the pot, heat it to 40% heat, fry the peppers for 3-5 minutes, take them out, and put the two kinds of fried peppers into a pulverizer to pulverize.

(4)

When the temperature of the remaining 20 kilograms of oil in the pot drops to 50%, pour spices (except fennel) and two kinds of peppers that have been ground into powder into the pot.

When the oil temperature drops to 40% heat, fennel is added, and when the oil temperature drops to 20% heat, pepper is added. After the oil temperature is completely cooled, 30 kilograms of rapeseed oil and fried sesame seeds are poured in, covered and stewed for two days.