How to make Sichuan red oil
Sichuan red oil is an indispensable condiment in Sichuan cuisine and is famous for its spicy, rich and bright red color. Whether it's served in cold dishes, dipped in hot pot or stir-fried, red oil can add a unique flavor to any dish. This article will introduce in detail the cooking method of Sichuan red oil, and attach relevant data to help you easily make authentic Sichuan red oil at home.
1. Raw material selection of Sichuan red oil
The key to cooking red oil lies in the selection of raw materials. The following are the main raw materials required to make Sichuan red oil and their functions:
| raw materials | function |
|---|---|
| dried chili pepper | Provides spiciness and red pigment, it is recommended to use Erjingtiao and Chaotian pepper mixed |
| rapeseed oil | Base oil, rich fragrance, high temperature resistance |
| Spices (star anise, cinnamon, bay leaves, pepper, etc.) | Increase aroma and layering |
| Ginger, onion, garlic | Remove fishy smell and increase aroma |
2. Steps for cooking Sichuan red oil
1.Chili treatment: Cut the dried chilies into small pieces and remove the chili seeds (you can keep some chili seeds to increase spiciness according to personal preference). Fry the chili segments over low heat until slightly charred and fragrant, then let cool and grind into coarse powder with a food processor.
2.Oil temperature control: Pour the rapeseed oil into the pot, heat it to about 180℃ (green smoke will come out from the oil surface), turn off the heat and let it air to about 150℃.
3.Saute spices until fragrant: Add ginger slices, green onion segments, garlic cloves, star anise, cinnamon and other spices to the oil, fry over low heat until golden, then remove.
4.Drizzle oil: Pour the hot oil into the chili powder in three batches, stirring evenly after each time. The first drizzle of oil is used to stimulate the aroma of the pepper, the second drizzle of oil is used to extract the red pigment, and the third drizzle of oil is used to blend all the flavors.
5.Let stand: After pouring the oil, cover it and let it sit for 24 hours to allow the red oil to fully incorporate the aroma.
3. Frequently Asked Questions about Sichuan Red Oil
| question | answer |
|---|---|
| What should I do if the color of the red oil is not red enough? | You can increase the proportion of Erjingtiao peppers, or add a small amount of Lithospermum to enhance the color. |
| What should I do if the red oil is not fragrant enough? | Check whether the spices are fresh and whether the oil temperature is appropriate. You can increase the variety of spices appropriately. |
| What should I do if red oil has a short shelf life? | Make sure the container is water-free and oil-free, and keep it sealed. You can add 1-2 tablespoons of high-strength liquor to extend the shelf life. |
4. Application scenarios of Sichuan red oil
Sichuan red oil has a wide range of applications. Here are some common uses:
| Purpose | Example |
|---|---|
| Salad | Red oil ear slices, couple's lung slices, cold cucumber |
| hotpot dipping sauce | Combined with minced garlic, coriander, etc. to make a hot pot dipping dish |
| stir-fry seasoning | Seasoning for Sichuan dishes such as twice-cooked pork and boiled fish |
| Noodle Seasoning | The main seasoning for dandan noodles and red oil noodles |
5. Storage method of Sichuan red oil
The prepared red oil should be stored in a clean, dry glass container, sealed and kept in a cool place. Avoid direct sunlight and high temperature environment, generally can be stored for 1-2 months. If you find that the red oil has a peculiar smell or changes color, please stop using it.
Through the above steps, you can make authentic Sichuan red oil at home. Although making red oil requires patience, once you master the technique, you can add professional-level Sichuan charm to home-cooked dishes. Remember to adjust the spiciness and spice ratio according to your personal taste to create your own unique red oil.
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