Authentic Sichuan red oil recipe

Sichuan has been known as the Land of Abundance since ancient times. Sichuan is located in the Sichuan Basin, with low terrain and a hot and humid climate, which is suitable for the growth of a variety of plants and there are abundant vegetables and fruits. Sichuan people are hardworking and love to study. Sichuan snacks are very famous throughout the country and even the world. Sichuan people love spicy food and cannot live without spicy food. It is not only because of the hot and humid climate, but also a kind of historical inheritance. Sichuan pepper and Sichuan red oil are both very famous.

Sichuan red oil is mainly made from Sichuan chili peppers, vegetable oil and other spices (such as pepper, star anise, cinnamon, onion, garlic, ginger, and sugar) simmered over a slow fire. The representative product of Sichuan red oil is the Liao Spare Ribs series red oil, which is produced with a century-old craftsmanship.

Spicy red oil

Spicy red oil is made from dried chilies, which are baked until they are crispy and in the shape of fingernails or slightly smaller, and then heated in vegetable oil. It can be eaten directly as a seasoning, or used as a raw material to process various seasonings. It is suitable for cooking various dishes and mixing with cold dishes.

Ingredients: 10 kg dried chili peppers, 30 kg vegetable oil

Process: Wash the dried chilies to remove damp and moldy smell → bake into flakes → heat and refine with vegetable oil → cool → soak → heat → cool → filter → finished product.

method:

① Choose red dried peppers with a moisture content below 12%. It should have a strong spicy taste and be free of impurities and mold.

②Pour fresh vegetable oil into the pot, boil the oil over high heat to evaporate its bad smell, then turn off the heat and wait for the oil to cool naturally to 40% to 50% of the oil temperature.

③Put the roasted chili pieces into the cooled oil, stir, and soak for about 1 hour. Heat over low heat until the chili turns light brown, then turn off the heat.

④ Take out the chili pieces, wait until the oil temperature returns to room temperature, soak for 24 hours, take out and filter the red oil.

Features: The oil is bright red, clear and transparent, with a strong spicy flavor.

Tip: After the oil temperature returns to room temperature, the added chili can be left to stand for a while before being clarified. Sesame oil is not allowed to be used as the selected vegetable oil.

Spicy red oil

Spicy red oil is made from dried chili peppers and Sichuan peppercorns, which are crushed into coarse flakes and then heated and soaked in vegetable oil. It can be eaten directly as a seasoning and can be used as a raw material to process various foods. It is suitable for preparing spicy hot dishes and seasoning cold dishes.

Ingredients: 10 kg dry chili powder, 3 kg peppercorns, 30 kg vegetable oil

Process: Wash the dried peppers to remove damp and moldy smell → Soak the peppers in warm water until soft → Make into coarse granules → Heat and refine with vegetable oil → Cool → Soak → Heat → Cool → Filter → Finished product.

method:

① Choose red dry chili powder without impurities or mildew and with a moisture content of less than 12%. Soak the peppercorns in warm water until they are soft and separate the coarse particles.

②Pour vegetable oil into the pot and refine it until all the bad smell evaporates. Turn off the heat and wait for the oil temperature to cool naturally to 40% to 50% of the oil temperature.

③ Stir the coarse chili powder into cold oil and soak for about 1 hour. Add the peppercorns and heat on low heat until there is a slight spicy and fragrant smell. Turn off the heat and soak for 6 to 8 hours.

④Filter the spicy oil, take out the residue and wrap it tightly with 3 to 4 layers of clean gauze, then put it back into the oil to soak.

Tip: Sichuan peppercorns must be added after the chili powder has been soaked for 1 hour to avoid the oil temperature being too high, which would reduce the spicy and fragrant flavor of the Sichuan peppercorns.

Fresh pepper oil

Fresh pepper red oil is made from fresh chili peppers and fresh erjingtiao peppers. They are cleaned and processed into minced meat, then fried in vegetable oil to dehydrate, and then soaked in hot oil. It can be eaten directly as a seasoning, or used as a raw material to process various foods. It is suitable for supplementing fresh and spicy or salty and spicy dishes.

Ingredients: 1 kg fresh chili pepper 1 kg fresh er jing tiao 10 kg vegetable oil 1 kg old ginger

Process: Wash fresh chili peppers and fresh Erjingtiao chili peppers → mince → heat and refine with vegetable oil → cool → stir-fry over low heat (south heat) to dehydrate → add reserved hot oil → heat → soak → cool → filter → finished product.

method :

① Wash the fresh chili pepper and fresh erjingtiao chili pepper, and mince them in a clean grinder.

② After the vegetable oil is refined and cooled to 40% to 50% of the oil temperature, take 50% of the vegetable oil into the pot and add fresh pepper paste, stir-fry over low heat. After the pepper paste is dehydrated and crispy, add another 50% of the warm oil, heat and stir until it is fully mixed, then turn off the heat and soak for 1 to 2 hours.

Features: The oil is bright red, fresh, spicy and fragrant.

Tips: When frying fresh minced pepper, it must be completely dehydrated and crispy. The temperature of the oil should be slightly higher when adding another 50% of the oil for the second time, as the soaking effect will be better.

Spiced red oil

Five-spice red oil is made from dried chili powder and five-spice granules, which are distilled with water, separated into oil and water, and then heated and immersed in vegetable oil. It can be eaten directly as a seasoning and is suitable for cooking various dishes or cold dishes.

Ingredients: 10 kg chili powder, 0.5 kg star anise, 0.3 kg fennel, 0.2 kg cumin, 0.5 kg Sichuan pepper, 1 kg bay leaf

Process: Refining vegetable oil → making red oil → cooling to 50% temperature → five-spice granules → adding water → distillation → oil-water separation → five-spice essential oil → adding red oil → finished product

method :

① Crush the five-spice ingredients into smaller particles, but not too fine.

② Add 4 times the amount of water to the five-spice grains and heat and distill them. The water should not be too much, so as not to affect the exudation of the essential oil of the five-spice; nor should it be too little, which will affect the oil yield and cause local overheating of the raw materials, carbonization, and odor.

③ Mix the spiced essential oil obtained by distillation with red oil in a ratio of 1:50 to obtain spiced red oil.

Features: Spiced red oil is brown-red in color and has a strong aroma.

Tip: The distillation time of the spiced raw materials should not be too long, otherwise it will cause excessive loss of low-boiling point spice components. For example, in actual operation, when the cost is not easy to control or there is no distillation equipment, you can buy high-quality bottled spiced essential oil from supermarkets and mix them in a ratio of 1:50.