Sichuan chilli oil recipe

Chili oil is something we see very often. The methods of making chili oil vary from place to place. Homemade chili oil tastes delicious whether it is used to mix cold dishes or meat, or to eat pasta. Sometimes chili oil is crucial to whether a meal is delicious or not. However, the most delicious chili oil is from Sichuan. However, many people don’t know how to make it. Here’s how to make Sichuan cold chili oil.

Red oil is a seasoning commonly used in cold dishes. The quality of red oil will affect the color, aroma and taste of the dish. Good red oil not only adds color to cold dishes, but also makes them smell good and taste good; bad red oil will make the color of cold dishes dull or lusterless, and they will taste bitter or tasteless.

Sichuan chilli oil recipe

First, rinse the dried chili peppers and then dry them or wipe them dry; you can also use kitchen paper to wipe off the dust on the surface of the chili peppers.

Heat the dry pan without adding oil, put the chili in the pan over low heat and fry until it is dry. When it smells a little fragrant, take out the dried chili and cut it into pieces.

Put a little oil in the wok, fry the dried chili segments on low heat until they are slightly crispy, that is, when the surface changes color slightly, the taste is a bit pungent, then turn off the heat, take out the chili segments and put them in a food processor to grind them (you can also use a grinder to grind them by hand)

Put the crushed chili pepper, cooked sesame seeds and peppercorns into a heat-resistant basin, preferably an iron or stainless steel basin, and stir well.

Then heat the pan, pour in rapeseed oil, heat the oil until cooked, add spices and onion and ginger and simmer over low heat to bring out the aroma. Remove the onion and ginger, and put the spices in the chili bowl. When rapeseed oil is heated, there will be some bubbles. When the bubbles are gone, you can turn off the heat. At this time, the temperature of the oil is about 200 degrees.

Leave the oil for two minutes and use a large spoon to slowly pour half of the oil into the chopped chili peppers, stirring as you pour. After another two minutes, when the remaining oil feels less hot and is about 100 degrees, pour in the other half of the oil.

Mix the chili powder and other ingredients evenly, put them into a container and let them sit overnight. Put it in the refrigerator and take it out whenever you want. Take as much as you want. Be sure to use a water-free container and spoon to serve.

The recipe of pure Sichuan cold red oil

1. Use oil

Vegetable oil is mainly used because of its strong aroma. If you require a bright color, you can add some salad oil.

2. Chili

1) Pepper, Chinese chili pepper, and chili pepper

2) The chili pepper has a strong spicy taste and contains a lot of red pigment. The oil refined from it is spicy and fragrant, and the color of the oil is ruddy.

3) The spiciness of Erjingtiao is slightly lighter than that of Chaotianjiao, but the aroma is stronger (there is a sesame aroma when it is poured into hot oil). It contains less red pigment than Chaotianjiao, so the oil color is not as rosy as that of Chaotianjiao.

4) Chili pepper is very spicy, but its color is not as red as that of chili pepper, and its aroma is weaker than that of pepper.

5) For ordinary red oil, the most appropriate ratio is 1:1 between chili pepper and erjingtiao. If you need a spicier taste or a stronger aroma, you can adjust the ratio of the two appropriately.

3. Accessories

Non-spice

Ginger, scallion, garlic, onion, rice, sesame, fermented black beans, walnuts, peanuts, tea, celery, coriander, comfrey

a.Fragrance

Ginger, scallions, onions, tea leaves, celery

The light fragrance can complement the aroma of chili peppers and serve to set off each other.

b. Crispy

Rice, sesame, walnuts, peanuts, fermented black beans

Crispy foods can supplement the crispy flavor of chili peppers, but the amount should not be too large, otherwise they will overshadow the crispy flavor of peppers and have the opposite effect.

c. Luzhou-flavored

Sesame, coriander, garlic, black beans, beef cubes

It can make the aroma of chili oil stronger, and one or two of these ingredients are generally used when refining red oil.

e. Color enhancement

Lithospermum officinale

Lithospermum officinale can make the red oil rosy, but the amount should be used in small amounts, otherwise the oil will be purple and the color will be distorted.

Generally speaking, to refine ordinary red oil, it is enough to add light fragrance (ginger, onion), crispy fragrance (sesame), and strong fragrance (sesame, garlic); for red oil with special requirements, the above materials can be increased or decreased as appropriate.

4. How to make red oil:

1) Wipe the two types of dried chili peppers, Erjingtiao and Xiaoliao, clean with a damp cloth and cut them into 2 cm long segments with scissors.

2) Heat a little rapeseed oil in a large iron pan, over low heat. Add the cut chili peppers and stir-fry until they turn dark red and have a strong chili aroma. Put the fried chili peppers in a winnowing basket to cool thoroughly.

3) Use a stone pestle to pound it into powder (you can also use a crusher), or hand pounding is best.

4) Put the pounded chili powder into a heat-resistant container, preferably ceramic. Heat the rapeseed oil (or edible blended oil) and pour it into the chili powder. The oil temperature should be enough to make the chili peppers make a "sizzling" sound. You can add sesame, peppercorns or star anise and tsaoko according to your personal preference. Generally, 50 grams of chili powder is added to 200 ml of oil. The red oil made in this way is fragrant, red and spicy. 1. First, use radium platinum to pound the pepper into the size of small soybeans (because everyone eats it differently, some people like to pound the pepper into granules and some like to pound it into powder, according to your own preferences)

5) Prepare ginger and peppercorns first (the ginger should be crushed with a kitchen knife in advance)

6) Heat vegetable oil or vegetable oil in a wok until it starts to smoke

7) Put the ginger into the pot first and stir it back and forth with a spatula. After stirring it back and forth two or three times, you can put the peppercorns into the pot and shovel.

8) Put the peppercorns into the pot and stir them back and forth once or twice

9) Finally, put the pounded peppers into the pot. At this time, turn down the heat until there is fire in the inner circle. Then shovel the peppers back and forth.

10) If you like to eat chili, after the chili is cooked, stir it back and forth for about 5 minutes before serving. Otherwise, stir it for a while longer, about 10 minutes.