In the world of Sichuan cuisine, red oil is an indispensable soul seasoning, whether it is a fresh and spicy hot pot or a refreshing and appetizing cold dish, red oil plays a vital role.
Today, let's share the most authentic Sichuan-style red oil recipe and production skills, which is hard earned from an old Sichuan chef, if there is something not in place, I hope we can ** each other.
Here's the recipe and how to do it:
Ingredients:
Rapeseed oil: 500 grams (which can also be accompanied by some salad oil to reduce costs).
Chili powder: 100 grams (it is recommended to use Erjingtiao chili powder to ensure the authentic Sichuan flavor, of course, you can also add millet spicy and other chili peppers, according to your own taste).
Crushed peanuts (fried): 10 grams.
White sesame seeds (raw): 25 grams.
Green onions: 15 grams.
Onions: 10 grams.
Ginger: 10 grams.
Star anise: 5 grams.
Sichuan pepper: 1 gram.
Cinnamon bark: 1 gram.
Grass fruit: 15 grams.
White cardamom: 1 gram.
Cinnamon leaves: 8 grams.
Cumin: 10 grams.
Kaempfera: 1 gram.
Clove: 05 grams.
There are many versions of spices used, which can be adjusted according to your taste, among themThe two flavors of grass fruit and white corn can reduce the fire of chili peppers and enhance the fragrance.
Small cloves: Many people don't know this seasoning holy product, its fragrance is particularly strong, so once it is excessive, it will be bitter, and the dosage should be small.
We also have ready-made spice powder, which is made up of a combination of about a dozen kinds of spices, and it can enhance the fragrance well.
Tools:
Wok. Slipping through the net.
Stir spoon. Seal the container.
Method:
1.Prepare the paprika with the ingredients
Weigh the chili powder well and make sure you use high-quality Erjingtiao chili powder, which is the key to making Sichuan-style red oil.
Mix the white sesame seeds and fried peanut chips with the paprika and set aside in a large bowl.
2.Prepare spices and oils
Prepare the desired spices and gently wipe with a paper towel or cloth to remove dust from the surface.
Pour the canola oil into the pan and heat until lukewarm.
3.Fried spices
Add the shallots, onion, ginger, and all the spices to the hot oil and fry slowly over low heat until the spices turn slightly yellow and give off a rich aroma.
Use a slotted net to remove the spices and retain the spice oil.
4.Make red oil
When the oil temperature drops to 50% hot (about 150°C), slowly pour the spice oil into a large bowl with chili powder, white sesame seeds and chopped peanuts. At this point, the paprika quickly absorbs the oil and releases its aroma.
Stir quickly with a stirring spoon to make sure the paprika is well mixed with the oil and avoid clumping the paprika.
When the oil temperature has cooled completely, pour the remaining canola oil into a bowl along with the fried sesame seeds and continue to stir well.
Storage and use
Pour the prepared red oil into an airtight container, cover it and let it sit for 48 hours to make the red oil taste stronger.
Store in a cool, dry place away from direct sunlight.
To use, take out an appropriate amount of red oil as needed and mix it with cold dishes or other dishes.
Tips:
When frying spices, fry slowly over low heat to avoid scorching due to high oil temperature.
When making red oil, the control of oil temperature is very important. Too high a temperature will destroy the aroma of paprika, while too low a temperature will affect the absorption of red oil.
The prepared red oil can be stored for a while, but it is advisable to check its condition every time you use it to make sure it has not gone bad.
The bright color and aroma of this recipe make it perfect for a variety of cold or Sichuan dishes, adding a touch of red and flavor to your dishes.
We have a good chili powder, which has a mixture of 3 kinds of chili peppers, spices and white sesame seeds, which is a special chili powder for chili oil.
We hope that this red oil recipe and production tips can add fun and harvest to your food journey, so that we can continue to taste the Sichuan flavor and feel the charm of red oil.