Authentic Sichuan salad recipe

Authentic Sichuan cold dishes are famous throughout the country. They are mainly spicy and there are many ingredients to choose from, such as the popular bang bang chicken, red oil ear slices, husband and wife lung slices and red oil kelp shreds, etc. They have always been very popular dishes in the restaurant. Sichuan people are very good at making chili oil with various spices and sauces. Although the method seems easy and casual, in fact, the recipe of its chili oil is the result of generations of hard work and research.

1. Sichuan vegetarian salad with chili oil recipe

1. Soak chili pepper, erjingtiao and tai la in water for 6 hours, wash and cut into sections. Grind the chili pepper, erjingtiao and Tai la into coarse powder, put them separately and moisten them with water.

2. Heat oil in a pan and cook the rapeseed oil over medium heat. Remove from heat and reduce the oil temperature to 30% hot. Add the washed peanuts, stir and fry over medium-low heat until the peanuts pop frequently, then remove from the heat and drain the oil.

3. Remove the pan from the heat and wait until the oil temperature drops to 30% hot. Add star anise, cinnamon, bay leaves, cloves and other spices. Heat over medium heat to 50% hot. Stir and fry until the spices are fully fragrant. Remove and discard.

4. Remove from heat, wait until the oil temperature drops to 30% hot, add scallions, shallots, onions, ginger slices, and garlic, raise the heat to 50% hot over medium heat, stir and fry until the herbs are fully fragrant and juice is released, remove and discard.

5. Add the Erjingtiao powder, heat to medium heat until 50% hot, stir and fry for 3 minutes. Add chili powder, stir and fry for 3 minutes. Add Thai spicy powder, stir and fry for 3 minutes.

6. Add appropriate amount of water, keep the oil temperature at 50% hot, stir constantly, and simmer slowly. When the hot steam no longer comes out of the chili oil, add pepper powder and salt, stir well and remove from heat.

7. Place the chili oil in a heat-resistant container, sprinkle with sesame seeds, and soak for at least 24 hours before use.

2. Authentic Sichuan Salad with Chili Oil Recipe

Ingredients: Sichuan peppercorns (1 tablespoon), cloves (4-6 cloves, the taste is strong, so don’t put too much), cinnamon (2-3 pieces the size of your little finger), fennel (1 teaspoon), white sesame seeds (1 tablespoon), cardamom (1-2 pieces, smashed with a knife), star anise (also known as aniseed, 3-4 pieces), comfrey (1 tablespoon), chili powder (200g), bay leaves (2-4 pieces), ginger (1 piece), scallion (several sections).

Preparation: Bring about 500 grams of vegetable oil (rapeseed oil is the best choice, soybean salad oil can be used instead) to a boil in a pot, let it cool down, then add the scallion and ginger. When you see tiny bubbles rising from around the ginger and scallion, turn the heat to minimum, then add the pepper, cloves, cinnamon, fennel, cardamom, star anise, bay leaves, comfrey, and chili powder, stir well, and simmer for 30-40 minutes. Stir frequently during the simmering process to prevent the bottom of the pot from sticking. After 30-40 minutes, add white sesame seeds and continue to simmer for 30-40 minutes, then turn off the heat. After the boiled red oil has cooled to a lukewarm state, pour it into a container along with the ingredients.