What kind of oil is red oil in Sichuan cuisine? What is it made of?

The red oil in Sichuan cuisine is peanut oil, blended oil. Made with chili pepper and peanut oil.

It is chili oil, there are many methods, the simple point is to heat the rapeseed oil and pour it on the chili powder.

When I was in college before, when I went to Sichuan in the summer, I could often smell the spicy smell of fried chili peppers wafting in the air, and I sneezed from time to time. Every housewife is a master of spicy cooking, and they have their own unique recipes and methods that make home-cooked food colorful. Today, I will share with you an authentic red oil that I learned when I went to Sichuan, spicy but not dry, mellow and delicious, it can be described as a must-have at home.

Piaoxiang chili oil] The detailed recipe is: 25 grams of dried chili peppers, 30 grams of spices [including: star anise, cinnamon, bay leaves, cumin, tangerine peel, grass fruit, dried peppercorns], 65 grams of chili noodles, 250 grams of green onions, 150 grams of Pixian bean paste, 30 grams of white sesame seeds, 1500 grams of vegetable oil [production process]:

1) First of all, boil the water vapor in the pot, pour oil into the hot pan, when the oil is warm, pour in the Pixian bean paste, and stir over low heat until the red oil is boiled. (2) Continue to add spices to the pot, slowly boil for ten minutes, then pour in the green onions, stir constantly over low heat [to prevent the bean paste from scorching the bottom and affecting the finished product], and boil the green onions until browned, when there is no water vapor in the pot. Remove the green onion and spices.

3) Continue to pour chili noodles into the pot, turn off the heat, take advantage of the oil temperature, stir constantly, until the oil is fried red and bright, then turn on low heat, pour in the dried chili peppers, a little green onion, until the pot boils, finally turn off the heat and pour in white sesame seeds, stir evenly. Precautions: When pouring chili noodles into the pot, the oil temperature should not be too high, and it should not be stirred for too long, as it is easy to burn.

4) Tips for making chili oil: chili oil and vinegar will turn red, adding white wine can increase flavor, adding a little edible alkali will become super spicy, and adding honey will thicken. (5) This chili oil is suitable for the preparation of various stir-fried dishes, and can also be used to make dipping sauces, or some spicy stir-fried dishes.

It can be said to be an all-purpose chili oil.

The cooking is long, quietly appreciative, there is always a dish that warms the heart. No matter how time passes, keep the food, and the beauty will always accompany you! ——This article is created by the tip of the tongue - Liu Kitchen, original production, unauthorized handling, it is forbidden to carry and copy——— I hope this sauce is helpful to you, and it is a common dish in home life, giving your home cooking a little more flavor.

The method of making red oil in Sichuan cuisine is to pour butter into the pot first, then pour in other peanut oil, and then pour chili oil into the pot, and mix all the oil to form red oil.

First of all, you need to boil the oil, put the green onion and ginger slices in it and fry it until fragrant, fry the comfrey in oil a few times, fry it to bring out the fragrance, turn off the heat, add chili powder to the oil and stir evenly, add white sesame seeds, cumin peanuts, and stir well.

First of all, Sichuan chili peppers are particularly spicy, add the prepared dried chili noodles to an empty bowl, and then pour all the boiled oil into this chili bowl, and wait for it to cool down to get red oil.

You can add oil to the pot first, and then stir-fry the pepper and green onion to make the fragrance At this time, pour in the chili powder, and then stir while to, don't let the chili paste at this time, the red oil that comes out at this time is particularly spicy and fragrant.

The bell pepper improves the color, and the red of the red oil depends on it. Chaotian pepper is spicy, Erjingtiao is responsible for fragrance, these three kinds of pepper mixed together I think is the basis for making red oil. Add a white button, green onion and ginger slices, cinnamon, onion and coriander root, and slowly fry the fragrance over low heat.

When the oil temperature is 120 degrees, pour in the oil for the first time, stir slowly with a spoon, and then when the oil temperature drops to one, then add a part of the oil and continue to stir, and then pour in all the oil when the oil temperature is 80 degrees, stir evenly and then leave it overnight, it will be more fragrant.

If you want to make the red oil less spicy, you can use bell peppers, which are low in spiciness! Another way is to boil the dried chili peppers in water before using them, which will reduce the spiciness! It is recommended to use Qin pepper, which has a relatively peaceful spiciness, prominent color and aroma, and belongs to the spicy type.

You can also use red lantern dried chili peppers to fry as knife-edge chili peppers, that is, chili flakes. The former Qin pepper is made into flour noodles, and the latter knife-edge pepper is chopped into small pieces.

4000 grams of pure rapeseed oil, 100 grams of ginger and shallots, 5 star anise, 10 grams of cinnamon, 20 grams of cumin, 6 bay leaves, 200 grams of peeled white sesame seeds. First fry the three kinds of chili peppers over low heat until fragrant, cool them into powder, put rapeseed oil in the pot, and burn the oil to about 200 The main ingredients: prepare 100 grams of lantern peppers, 100 grams of Erjingtiao peppers, 250 grams of the new generation of inner yellow, 50 grams of Shizhu red peppers (color improvement) and 50 grams of white sesame seeds.

Dried red peppers are baked over low heat, and they should be stir-fried constantly until the color becomes slightly amber, and they should not be burned; Stir-fried dried chili peppers are cooled, and the stems are removed and the seeds removed, which is a very important step, because the chili seeds are relatively spicy, and the spicy taste can be reduced a lot by removing the seeds; 50 grams of chili powder, 500 grams of oil, appropriate amount of white ripe sesame seeds, 3 star anise, 1 pinch of Sichuan pepper, 1 piece of cinnamon, 3 bay leaves, 1 grass fruit, appropriate amount of green onion (or onion), 1 small piece of ginger. Mix the chili powder with the white cooked sesame seeds, and you can leave it without sesame seeds.

I think only Sichuan's red oil is the most delicious, because Sichuan's red oil is very spicy and very refreshing, so I like him very much.

No. Some of the red oil made in other places is still very delicious, but the red oil in Sichuan is very spicy.

Sichuan coriander rapeseed oil is a kind of special vegetable oil made from rapeseed as raw material and refined by traditional Sichuan-Chongqing technology. It is widely used in the food culture of the central and western regions, and it is one of the indispensable condiments of Sichuan and Chongqing cuisine.

During the refining process of Sichuan coriander rapeseed oil, some spices and seasonings commonly used in Sichuan and Chongqing will be added, such as Sichuan pepper, star anise, cinnamon, clove worm slow incense, etc., so that the oil has a strong aroma and spicy taste. At the same time, it is also rich in a variety of essential fatty acids, vitamin E and other nutrients, which has a good protective effect on human health.

The characteristic of Sichuan coriander rapeseed oil is that it is not only suitable for stir-frying, but can also be used for cold dishes and dipping sauces. In addition, it can also enhance the aroma and taste of dishes, bringing a richer layering and taste experience to food. It is worth noting that although Sichuan coriander rapeseed oil has a unique taste, due to its spicy and heavy aroma, it needs to be used in moderation according to personal tastes and preferences during cooking.

Satisfactory answer praise rate: 100% The proportion of red oil is: 100 grams of chili noodles and 300 grams of vegetable oil.

Red oil to make ** stickers).

One pound of dried peppers, two taels of Da Hong Pao, two taels of dried sea peppers, two coins of fragrant spear grass, one tael of white cardamom, two star anise, two grass fruits, one fragrant fruit, several bay leaves, a little bit of comfrey, four taels of garlic, and one pound of fresh red pepper grains (four taels of fresh Chaotian pepper).

First put the dry ingredients in the pot, do not put oil, after the Hong Kong stove is heated, you can use the seedling fire, fry until the fragrance, the dry material is finely beaten with a crusher, and the grass fruit and fragrant fruit are not easy to break

Put four catties of oil in the pot, put the garlic and red pepper in, boil slowly over low heat, dry the ingredients when it dries quickly, boil for 20 minutes on the seedling fire, let it stand for three days after leaving the pot, filter the residue This method is quite good, try.

The method is good, but the trouble is dead, and it is not practical at home. Restaurants and hotels are pretty much the same.

The simple one at home is also easy to do, the key is to boil the oil first and wait for it to cool down to 5 when it is hot before pouring it on the chili powder, you can add some cooked sesame seeds to the chili powder yourself, and then some cardamom, but not too much, too much medicinal taste

The essential. Low heat. Slow down. Precipitation.

Made with red oil. One pound of dried peppers, two taels of Da Hong Pao, two taels of dried sea peppers, two coins of fragrant spear grass, one tael of white cardamom, two star anise, two grass fruits, one fragrant fruit, several bay leaves, a little bit of comfrey, four taels of garlic, and one pound of fresh red pepper grains (four taels of fresh Chaotian pepper).

Put the dry ingredients in the pot first, do not put oil, . .

The preparation method of spice powder is as follows:

400 grams of grass fruit, 200 grams of star anise, 100 grams of Sannai, 200 grams of cumin, 80 grams of cloves, 500 grams of white buttons, 50 grams of bay leaves, 50 grams of ginger First chop all the ingredients with a knife, and then put them in the pot, use low heat Oh Slowly fry to dry the water, and after cooling, use a meat grinder to grind.

The pot is boiled until ninety percent hot, pour in rapeseed oil and boil and cool, 100 grams of chili noodles, 10 grams of pepper noodles, pour the cooled rapeseed oil into the chili noodles and stir them with chopsticks.

Don't make it too complicated, my red oil is only made with chili noodles, pepper noodles, rock sugar, and white sesame seeds, and then boiled and then cooled to 5 hot vegetable oil.

Lan Minglu, a master of Sichuan cuisine, once said, "Use authentic Arowana."

Grandma's small pressed rapeseed oil.

It can play multiple roles such as flavoring, flavoring, fishiness, coloring, etc., with rapeseed oil as the carrier, it can also stimulate the fat-soluble aroma substances of various spices, and the pepper is fragrant, especially suitable for the cooking of spicy cuisines such as Sichuan cuisine and Hunan cuisine. ”

Spicy vegetable companion, remove the smell and enhance the flavor, color and fragrance", so that the small pressed rapeseed oil in Arowana Grandma Township can calmly cope with different flavor choices and cuisine integration, adapt to different taste bud needs, and therefore, become a healthy choice for more and more consumers.

Sichuan cuisine needs to be fried with rapeseed oil to taste enough, most Chengdu people (whether cooks or people) still retain the habit of eating rapeseed oil, especially the most important red oil of Sichuan cuisine must be fried with rapeseed oil to be fragrant enough.

Rapeseed oil, also known as rapeseed oil and rapeseed oil, was one of the most important edible oils in China in the early years when the material conditions were not good. However, lettuce oil has a distinctively spicy smell and must be refined (heated and cooked) before it can be used before stir-frying. Outsiders don't know how to use it, so they use it to stir-fry directly, and they can't stand it, and then they have peanut oil and olive oil, and they slowly eliminate rapeseed oil.

Canola oil is divided into two main categories. One is lettuce oil that is directly pressed from rapeseed; One is salad oil after deacidification and dealcoholization. The former is not available in the market. This is due to the high content of erucic acid in pure rapeseed oil pressed by traditional methods, and excessive intake can cause myocardial lesions.

Which is the most fragrant Sichuan vegetable oil?

Chengdu's local chefs are divided into two factions:

New chefs advocated the use of healthy rapeseed blends and salad oils, and even introduced olive oil into Sichuan cuisine, believing that there was no difference in taste between red oil, Sichuan pepper oil, and rattan pepper oil made from olive oil.

Older traditional Chengdu chefs insist on finding a traditional style of lettuce oil. They have experienced the traditional taste of decades ago, saying that the deacidification and dealcoholization process will make the oil colorless and tasteless, and the stir-fried dishes will no longer have the aroma of Sichuan cuisine in the early years; Olive oil, on the other hand, cannot withstand high temperatures, and its aroma and nutrients will be decomposed and lost, which is contrary to the cooking concept of Sichuan cuisine.

Rapeseed oil contains unsaturated fat, it is not easy to gain weight after eating, and using lard to stir-fry vegetables, it will solidify when it is slightly cold, and it is easy to have diarrhea after eating, so vegetable oil is the first choice.

The most important thing is that there is a lot of rapeseed oil over there, and it is naturally convenient to use it. Another example is Shandong, Anhui, Henan, which likes to use peanut oil. The Northeast likes to use soybean oil, which is related to the origin of oilseeds.

Rapeseed oil should be cooked before cooking, otherwise lettuce oil will have a special taste if it is fried directly, and some people don't like that.

Rapeseed oil, and other unsaturated fatty acids are very rich in vitamin E, which can be well absorbed by the human body and have a certain effect of softening blood vessels and anti-arteriosclerosis, while rapeseed oil also has a certain amount of phospholipids, which is very important for the development of vascular nerve brain, and the use of rapeseed oil can also promote the development of the brain to a certain extent.

Answer: Hello, not all Sichuan restaurants use rapeseed oil, but some Sichuan restaurants prefer to use rapeseed oil because of regional habits, and rapeseed oil will be more fragrant.

The situation of Sichuan cuisine is not so understood, Hunan cuisine is mainly oil soup, after the high heat oil is fried, add a spoonful of bone broth or water to the pot, and the heat is slightly closed.

Also, the clarity of the oil soup can be seen whether the oil used is good or not.

Rapeseed oil is relatively pure and pollution-free, so Sichuan cuisine especially likes to use rapeseed oil.

Generally, it is squeezed three times.

The first time the oil temperature is higher.

The last time you do it, you can do it five times.

The main thing is to practice more.

Skill comes from practice. Colleagues should be safe.

Sichuan red oil does this, the color is red and bright, and there is no need to worry.