Many dishes also need to be drizzled with a "tail oil" before they come out of the pot, so what is the effect of drizzling tail oil on the dish? What are the particulars of the operation when pouring oil? Let's see what the chef has to say!
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Every chef wants to make their own dishes with good color, aroma, taste, shape and utensils, which are praised by the diners. Therefore, there are many dishes that are often drizzled with a little oil before coming out of the pot, which seems very simple and casual to others (and some chefs don't care), but this seemingly simple trick is very knowledgeable, and it can even be said that a dish with good material selection, cutting, turning pot, and heat is good, just ignoring the tail oil one step, the quality will be greatly reduced.
So what is the point of pouring tail oil out of the pot? The first thing to make clear is that not all dishes should be drenched with oil, which should be drenched with different seasoning oils according to different dishes and different requirements, so what are the functions of drenching oil?
Brightens the color of the dish
Especially the hot oil, the oil temperature is as high as 200, and the oil is shiny and shiny when poured on the dish, making the main and auxiliary ingredients of the dish more bright and prominent. Such as Hunan cuisine "four treasures of chicken fat" this is a vegetarian dish, four kinds of raw materials, mushrooms, carrots, white radish, Shanghai green cabbage, red and white radish respectively knife work modified into the shape of olive, gray mushroom plus turquoise Shanghai green cabbage buds burned out and arranged in the white porcelain long plate, this dish does not put the colored condiments, the true color of the mirror hook a little rice soup, and then poured into the hot chicken fat, the golden color of the chicken fat can bring out the gorgeous dishes. In Building 8 of the Rongyuan Pavilion, Master Shi Yinxiang developed the innovative Hunan cuisine "Plum Blossom Fish Cake". He slices the bread with a mold knife to cut into plum blossoms, the fish fat rice, camelina rice, green onion ginger juice, pepper, salt, starch, egg white stirring into a fish filling, with a knife to spread the fish filling on the bread, and then paste the red pepper ring slices, the shape is like a plum blossom, when eating, the pasted plum blossom fish cake is put into the oil pan one by one, until the bread is fried until it is charred and crispy and golden brown, and the appropriate amount of red oil boiled with carrots and tomatoes is poured in to make the main ingredient color more bright red and bright, this dish is very popular with foreign guests. In Lai's cuisine, the characteristics of carotenoids dissolved in oil are used to color the oil, such as heating the salad oil to 120 to 140, and simmering the red tomato or carrot over low heat to make red oil, which has the characteristics of good color, aroma and taste. In Hunan cuisine, sweet and sour tenderloin and sweet and sour crispy fish are poured with hot oil after boiling the sauce to make the sauce brighter and arouse people's appetite. 
Adds flavor to the dishSome dishes do not have enough flavor to stir-fry, and it can be expected that they can be improved by drizzling seasoning oil at the end. For example, in the past, when a banquet was held, more than a dozen or even dozens of tables were held at a time, and most of the "braised whole fish" was poured with hot onion oil on each fish plate after it was put out of the pot and served on the plate, covering the fishy smell to tempt the appetite. There is nothing wrong with pouring sesame oil on the fragrant sesame oil before the fried phoenix tail waist flower in lard in Hunan cuisine, and it is natural to make scallion roasted sea cucumber and drizzle with scallion oil. 
Highlight the special flavor of the dishOne of the representative dishes of traditional Hunan cuisine - "spicy chicken" after the chicken is oiled, in the stir-fried ingredients, green and red pepper slices before the general pepper boiling pot, but sometimes in order to make the dish look neater, you can also not put peppercorns, and add pepper oil to replace the hemp flavor before the pot, "red oil tofu" before the pot should also be drizzled with hot and spicy red oil, Hunan cuisine characteristic local flavor Xinhua Sanhe soup, poured mountain pepper oil, spicy and appetizing is the soul of this dish. The hot and sour dishes of Hunan cuisine are drizzled with sesame oil, and the clear soup vegetables are poured with chicken fat. 
Increase the brightness of the dish
The so-called "dry roasted osmanthus fish" in Hunan cuisine is to burn the soup in the dry pot, but it can not stick to the pot, and the sesame oil is added to pour it on the fish body after the soup is boiled dry, and its brightness is like a "mirror" in general, and the same is true for "braised prawns in oil". In Hunan cuisine, "Pulling the Silk Xianglian" and "Pulling the Silk Apple" in the batter and frying, to maintain the high temperature, when the sugar is fried to the golden wisps, the Xianglian (or apple) is poured in, so that it is all covered with syrup, and about 180 hot oil is poured in, so that each piece of raw oil shines brightly, and also plays a role in heat preservation. Make it reach the guest table, and the effect of wisps of gold wire when the guest picks it up. 
Reduce friction between the dish and the wok and spoon
Added lubrication makes it easy to turn the pan into the spoonI remember when I was an apprentice in the early years, I couldn't turn the raw materials in the pot when I served the dishes, and my master came over and said: "You are stupid, feed some oil (pour some oil)" After listening to the master's reminder, I added some oil to the pot, and the raw materials in the pot were obedient, and the pot was flexible, and the dry sticking in the pot was sticking together, and the gods couldn't turn it, the oil in the restaurant in the seventies was expensive, how much food was sold, and how much oil was used. Finally, let's talk about what to pay attention to when drenching tail oil? Be sure to thicken the dish when it is ripe, and pour it in after the sauce is cooked.
The oil is in the right amount, not too much, otherwise it will be self-defeating, such as Hunan cuisine "hot and sour silk soup", a few drops of spicy red oil is enough, and the same is true for hot and sour tofu soup. Some vegetables must be poured with oil, and the oil must be hot, such as "pot sea cucumber", "flat ground thunder" and so on. Light soup dishes, simple dishes, such as soup dishes, should be drizzled with a few drops of oil or white oil. Sesame oil should be used for pork liver and kidney flower. Dishes that should not be drenched with oil should not be drizzled, such as "five-round steamed chicken", "steamed belly slices", "soup soaked belly tip", "steamed bullwhip with ginseng berries and red dates", "stewed beef", "yellow stewed eel", "potsticker fish fillet" and so on. Article**: Hunan Cairen (copyright belongs to the original author).