Authentic Sichuan red oil cooking ingredients and methods

There are many ways to make red oil, except that pepper and vegetable oil are two fixed raw materials, and other raw materials can be added according to personal taste. There are also many kinds of Sichuan red oil. Here are some common methods of making Sichuan red oil.

Production method of Sichuan red oil 1

To extract red oil, we should first pay attention to the quality of pepper. Dried peppers should be thick, with few seeds and bright colors.

Secondly, we should pay attention to the collocation of pepper varieties, namely, Guizhou Chaotian pepper, western sichuan bazi specialty Erjinbang, Chongqing and Guizhou Xiaomi pepper. The three kinds of peppers are prepared in a ratio of 4: 4: 2, dried in low fire and pounded into Chili noodles. This kind of Chili noodles are ruddy with morning pepper, mellow with two gold bars, and strong with millet pepper, which will make the eyes bright and the nose fragrant, and it will be spicy after the entrance.

Prepare materials according to the proportion of 50% vegetable oil and 10% pepper noodles. Boil vegetable oil in the pot, add onion, ginger and pepper, fry until brown, and take out. When the oil temperature drops to 50%, pour in three kinds of Chili noodles. In addition, put a little Arnebia euchroma and Amomum tsaoko into the pot for refining, and constantly stir with a shovel, so that warm oil can slowly scald the taste and color of peppers and spices.

When the color turns red and the pepper smells, move the pot for extracting red oil to one side and let it cool slowly.

If the aroma of red oil extracted in this way is not strong enough, star anise and cardamom can be added in the refining process as needed.

In short, how to choose depends on what the refined red oil is for. If it is used as a seasoning for cold dishes, too heavy spices will mask the original flavor of the dishes.

Preparation method of Sichuan red oil Ⅱ

Ingredients: dried pepper 1.5 kg, rapeseed oil 5.5 kg, ginger 50 g, scallion 50 g, peeled peanuts 50 g, peeled white sesame 50 g, fennel 50g, and Lithospermum 5 g is a Lithospermum plant, which has the functions of cooling blood, promoting blood circulation, clearing away heat and toxic materials, and relaxing bowels. And has a natural pigment red.

Exercise:

Cut the dried Chili into small pieces, slice the ginger and cut the onion. Peanut, sesame, fennel, Lithospermum.

Put the peppers in a baking tray and put them in an oven, and bake at 150 for 8 minutes.

Peanuts, sesame seeds and fennel are all fried and chopped with low fire. Roasted peppers are also ground into powder.

Pour the oil into a cauldron and heat it to 80% to 90% heat. Stir-fry the ginger slices first, then the onion segments until the smell is dry. Take out and turn off the heat.

Stir-fry Arnebia euchroma in oil for a few times, and be careful not to stir-fry, or the oil will turn purple instead of pink.

When the oil is cooled to 50% to 60% heat, add 1/3 Chili powder, stir evenly, cool to 40% to 50% heat, and then add the rest. Stir evenly for 3-4 times.

Finally, add peanuts, sesame seeds and fennel powder, and the aroma is fragrant.

Sichuan red oil production method 3

Ingredients: onion, ginger skin, Chili powder, vegetable oil, pepper powder, sesame powder.

Exercise:

After the onion is dried, it is boiled with vegetable oil together with ginger peel and Chili powder. The ratio of onion, ginger peel and Chili powder is about 50: 1: 16.

When the oil gets hot, put down the chopped green onion and Jiang Mo. The oil temperature needs to be carefully controlled, and the oil cannot be heated. Put 1 tbsp pepper powder into a colander, and pour warm oil into the pepper powder with a spoon.

Scoop out all the isothermal oil, then put 1 tablespoon of ground sesame powder in the colander, and also wash the sesame powder with oil. The oil produced through these two procedures can only be called authentic Sichuan red oil.

Sichuan red oil production method 4

Raw materials: onion, ginger slices, fragrant leaves, aniseed, tsaoko, clove, cinnamon, pepper, Chili noodles, sesame seeds, peanuts and edible oil.

Exercise:

Pour an appropriate amount of cooking oil into the pot, add onion and ginger slices, and turn off the heat when tiny bubbles appear around the ginger slices.

Add geranium, fennel, Amomum tsaoko, clove, cinnamon and pepper, and cook with low fire for 10 minute and stir several times. Then use a colander to remove these ingredients. You can choose not to remove these ingredients.

Then add Chili noodles (preferably ground by yourself, usually colored ~), stir slowly, add sesame seeds for 5 minutes, and finally add peanuts.