What are the boiling methods of cold vegetable oil?

Summer is the best season to eat cold dishes, if you want to make vegetables more delicious, of course, you can't do without the collocation of cooking oil, such as cold vegetable red oil is more appetizing, not only the color is red and bright, the fragrance is also particularly rich, suitable for all kinds of cold dishes, its method is also very simple, with rapeseed oil, salad oil, white sesame, ginger, pepper, onion, pepper and other ingredients put together with a suitable temperature of hot oil to soak it.

1. Recipe for red oil of cold cabbage.

The red oil has a strong fragrance, bright red color, and a long aftertaste. The "shredded chicken", "cold salad", "husband and wife lung slices", "saliva chicken" mixed with it have a unique flavor.

The red oil made in this method is fragrant, spicy but not dry, and can be achieved with little oil when mixing cold dishes.

Raw materials: 35 kg of rapeseed oil, 15 kg of salad oil, 150 grams of white sesame seeds, 100 grams of green and red peppercorns, 400 grams of ginger, 500 grams of chives, 500 grams of onions, 10 kg of Erjingtiao chili pepper, 5 kg of chili pepper.

What are the boiling methods of cold vegetable oil?

2. Why do you use two wattle peppers?

Because the spicy taste of Erjingtiao pepper is different from that of ordinary peppers, it is characterized by being slightly spicy and fragrant, and the red oil made with it is red and bright in color, moderate in spicy taste, and fragrant in red oil. It is more heat-resistant, spicy and delicious, and moderately spicy.

Spices: 50 grams of star anise, 30 grams of kaempfera, 30 grams of white cardamom, 50 grams of cinnamon, 20 grams of grass fruit, 30 grams of fragrant fruit, 30 grams of sand kernels, 50 grams of cumin.

What are the boiling methods of cold vegetable oil?Directions:

Heat the rapeseed oil until it is 90% hot, turn off the heat and reduce it to 80% hot, then add the ginger, onion and chives and fry them dry.

Remove it, fry the sesame seeds for about 1 minute until they are dry and fragrant, remove the sesame seeds and set aside, and then take out the 30 catties of oil in the pot and put it aside for later use.

Pour 150 grams of salad oil into the pot, cook until it is hot, then add two gold bars and chili peppers and stir-fry over low heat for 3---5 minutes before serving;

Pour 100 grams of salad oil into the pot, burn until it is hot, then fry the chili peppers over low heat for 3---5 minutes until fragrant, and then remove them, and put the fried two kinds of chili peppers into a pulverizer and beat them into powder.

When the temperature of the remaining 20 catties of oil in the pot drops to 50% hot, pour the spices (except cumin) and the two kinds of peppers into the pot.

When the oil temperature drops to four percent hot, add cumin, wait for the oil temperature to drop to two percent hot, and when the oil temperature drops to two percent hot, put in Sichuan peppercorns, and wait for the oil temperature to cool completely, pour in 30 catties of rapeseed oil and fried sesame seeds that begin to spoon out, cover the lid and simmer for two days.

There are generally two kinds of oil for cold dishes: scallion oil and red oil

Scallion oil: green onions, onions, shallots, ginger, coriander (less) into hot oil (forty percent) fried until golden and dry, it becomes scallion oil, red oil: on the basis of scallion oil, add five spices (star anise, kaemp, pepper, bay leaf, grass fruit, cinnamon) pepper noodles (coarse), sesame seeds.

Summary. Cold dishes are commonly known as cold dishes in the catering industry. It is a dish with a unique style and strong technical arrangement, and it is eaten cold for several hours, which is called cold dish.

Most of the main raw materials for cold dishes are clinker, so this is completely different from the hot dish cooking method, and its main characteristics are: fine material selection, dry and fragrant taste, crisp and tender, refreshing and not greasy, bright color, neat and beautiful shape, and harmonious and pleasing to the eye. In the order of meals, cold dishes are usually placed at the front, which plays a role in starving and appetizing.

Hello dear, the practice and recipe of cold vegetable oil: raw materials: oil, garlic, green onions, dried chilies, Sichuan pepper, large ingredients, coriander root.

Steps:1Materials are spared.

Wash and control dry water and excite shirts for good points. Heat a pan with cold oil and add all the tack seasonings. 2.

Bring to a boil and change to low heat and simmer slowly. The seasoning appears yellow and slightly dry, turn off the heat. Do not leave the stove and continue to dry with residual temperature.

3.Allow to cool the filter bottle to reveal lead. Finished product.

Cold dishes are commonly known as cold dishes in the catering industry. It is a dish with a unique style and strong technical arrangement, and it is called a cold dish for the number of hours it takes. Most of the main raw materials for cold dish cutting are pure clinker, so this is very different from the hot dish cooking method, and its main features are:

The selection of materials is fine, the taste is dry and fragrant, crisp and tender, refreshing and not greasy, the color is gorgeous, the shape is neat and beautiful, and the combination is pure and harmonious. In the order of meals, cold dishes are usually placed at the front, which plays a role in starving and appetizing.

Everyone usually cooks at home, and very rarely uses seasoning oil, in fact, it is not how difficult it is to make seasoning greasy, but everyone does not have the habit of using seasoning oil. But I often have seasoning oil at home, whether it's cooking, or mixing meat filling, or making cold dishes, just add a little spice oil, and the taste will be different immediately. It takes a lot to add other vegetable oils, and the seasoning oil is boiled in advance, so you don't have to worry about the smell of peanut oil, and the smell of eating is especially fragrant.

Otherwise, I will fry a small bowl of spice oil in advance, which is professionally used for cold dishes, and I call it "all-purpose cold oil". With this bowl of oil, when you make cold dishes during the Spring Festival, you will get twice the result with half the effort, especially save time and effort, and use it to make cold dishes, and cold dishes will be more refreshing and fragrant.

This bowl of all-purpose cold oil uses all the spices commonly used at home, and there are no strange and strange items. Let's do it quickly, we will definitely need it for the Spring Festival, and let us not be so tired, and the life will be easy.

Food]: 1 small bowl of cooking oil or cooking oil. Two or three anise. 1 small handful of pepper. Dried peppers are multiple. 1 small piece of star anise. Two or three slices of ginger. Two or three sections of green onions. 1 small piece of ginger.

1.To make this bowl of cold oil, I usually don't need cooking oil or cooking oil, this bright pie and two kinds of oil are fragrant. Prepare the spices.

2.Shallots and ginger slices also need to be prepared, cut the green onion into strips and the ginger into slices; If you have garlic, you also need to put half of it.

3.Pour the oil into the pan, the spices and their ginger and garlic need cold water oil into the pan.

4.Place the pot on the heat and fry gradually over a simmer, always using the lowest heat.

5.Gradually, the water in the spices will be blown out, and the spices will gradually fade, so there is no need to rush, and they will still be fried gradually with the lowest heat.

6.Fry the spices until lightly charred, then remove from heat.

7.Let the spices cool with the oil, and then take them out and throw them away, and the oil is done. A small bowl of spice oil, after a Spring Festival is basically used up, it is convenient and delicious.

1.Having this bowl of cold salad oil does not mean that you don't need to put other condiments in cold salad, just add some of this oil in, and the taste of cold salad will become fragrant and richer.

2.The whole process is gradually fried with the lowest heat, so that the aroma of various spices can be fully fried and integrated with the oil, I make this bowl, the time is mainly about half an hour.

Prepare the chili, salt, sesame seeds, then boil the oil, pour into these spices, stir up, and the cooking oil is ready.

1. Ingredients: 1 green onion, 1 garlic, 1 ginger, 2 handfuls of peppercorns.

2. Cut the green onion, ginger and garlic into large pieces, fry and stir-fry.

3. Use warm water for Sichuan peppercorns, 40 degrees to the left and right, soak for a minute to cover the water, so that you can better force out the fragrance!

4. If you like spicy taste, you can add a little chili pepper appropriately.

5. Fry in a large pot until golden brown, add peppercorns, and stir-fry three times to turn off the heat.

6. After turning off the heat, cover the pot and simmer for 4 to 6 hours.

7. The longer the simmering time, the stronger the taste, the more fragrant the world, when the time comes, take out all the green onions, ginger, garlic, peppercorns, etc., pour the oil into the glass bottle, put it in the refrigerator for preservation, and put some of the cold plum socks out every time, the taste is excellent!

Because there is no use of onions, ginger, garlic and other tomato to enhance the taste, the following is the method:

Ingredients: 3 bowls of oil, 1 bowl of pepper, 1 bowl of boiling water, appropriate amount of green onions, ginger and garlic.

Production steps: 1. Prepare the raw materials.

2. Use light-flavored vegetable oil, such as corn oil. The oil is 3 times that of the pepper.

3. Brew the pepper with boiling water and drain the water. Liquid slag inspection.

4. Simmer heat with chives, ginger and garlic.

5. Smoke over the fire, pour in the pepper and stir-fry.

6. I feel that the pepper is dry, stop the fire, and wait for it to cool.

7. Finally, filter out the residue, and put the oil in a sealed jar and store it in the refrigerator, which can be kept fresh for a long time.

Ingredients: 30g dried red pepper, 10g sesame seeds, 230g peanut oil, 20g sesame oil

Excipients: 1 star anise, 10 peppercorns, 2 bay leaves.

Steps: 1. Prepare the chili peppers.

2. Sichuan pepper, star anise, bay leaves, sesame seeds.

3. Mix peanut oil and sesame oil.

4. Pour the oil into the wok, add bay leaves, star anise and Sichuan peppercorns, and bring to a boil over low heat.

5. When the oil is heated, grind the peppers.

6. Put 1 3 chili peppers and all the sesame seeds in a bowl.

7. Burn the oil until it smokes, and the peppercorns turn black, and remove them without use.

8. Pour in about 1 3 hot oil, you will see the pepper tumbling and it will quickly turn black, this step is to fry the aroma of the pepper.

9. Add about 1 3 chili flakes.

10. Pour in 1 3 of the oil, the oil is not so hot at this time, there is a slight prickly sound, this step is to fry the spicy taste of the chili, if you want to be more spicy, put more acres of chili pepper in this step.

11. Put all the remaining chili noodles into a bowl.

12. Add a banquet without all the oil, and the oil temperature is no longer hotAt this time, this step is to fry the red pepper.

13. The red oil is cooled and packed in a clean glass ear bottle, and it will become more red after a few days.

One. The main oil is vegetable oil, because of its strong fragrance, and some salad oil can be added appropriately if the color is required to be bright. Two.

Chili pepper Chaotian pepper, Erjingtiao, millet spicy Chaotian pepper has a strong spicy taste, many red pigments, and the oil refined with it is spicy and spicy, and the oil color is ruddy. The spicy taste of Erjingtiao is slightly lighter than that of Chaotian pepper, but the fragrance is strong (there is a sesame aroma when flushed into hot oil), and the red pigment is less than that of Chaotian pepper, so the oil color is not as ruddy as Chaotian pepper. Millet is spicy, with high spiciness, but the color is not as ruddy as Chaotian pepper, and the aroma is worse than that of Erjingtiao.

Ordinary red oil should be Chaotian pepper: Erjingtiao is more suitable at 1:1.

If you need to have a stronger spicy taste or a larger aroma, you can adjust the ratio of the two appropriately. Three. Excipients 1

Non-spice ginger, green onion, garlic, onion, rice, sesame, tempeh, walnut, peanut, tea, celery, coriander, comfrey aFragrant ginger, onions, onions, tea, and celery can complement the flavor of chili pepper and set off each other. b.

Crispy rice, sesame, walnuts, peanuts, and tempeh crispy flavors can be used to supplement the flavor of chili crisp, but the dosage should not be too large, otherwise it will be counterproductive. c.Aromatic sesame seeds, coriander, garlic, tempeh, and beef cubes can make the aroma of chili oil give people a strong feeling, and one or two of these flavors are generally used when refining red oil.

e.Color-enhancing comfrey can make the red oil ruddy in color, but the dosage should be small, otherwise the oil color will be purple and the color will be distorted. Generally speaking, only the fragrance (ginger, green onion) is added to refine ordinary red oil; crispy (sesame); strong aromas (sesame, garlic) are sufficient; For red oil with special requirements, the above materials can be increased or decreased as appropriate.

The chili oil made by Sichuan people does not use water! Add star anise, bay leaves, sesame seeds, and grass fruits. That's what it smells like.

Ingredients: fresh chili pepper (100g), Sichuan pepper (20g).

Seasoning: ginger (4 slices), star anise (2 pieces), cinnamon bark (1 small section), white sesame seeds (a little).

Method:1Pour in the dried red pepper and Sichuan pepper in an oil-free cold pan, slowly fry over low heat for about 1 minute, and turn off the heat.

2.After cooling, take 1 3 and grind it into capsicum powder with a grinder.

3.Another 2 to 3 grind into chili flakes.

4.Mix the chili powder with the chili flakes, add a teaspoon of salt and sugar, stir well, and sprinkle with a layer of white sesame seeds (stir-fried).

5.In a cold pan, add ginger, star anise, cinnamon, and boil the oil over medium heat.

6.When the ginger slices are fried until shriveled and browned, remove all the spices, continue to heat the oil until white smoke rises, and turn off the heat.

7.After the hot oil has cooled for about 10 seconds, slowly pour it into the chili noodles. (At this point, the chili oil is ready to be used as a seasoning).

8.If you don't want slag, just red oil, then after cooling, filter it with a colander. Remember to keep it tightly sealed.

With rapeseed oil, rapeseed oil is fragrant, and it tastes good, first put chili noodles and peppercorns in a bowl, and then pour the boiling rapeseed oil on it, and the red oil that is drained out after it is cold, must be adopted.

Ingredients: 300 ml of vegetable oil.

Seasoning: 1 star anise, 1 small handful of Sichuan pepper, 1 large handful of dried chili, 1 grass fruit, 1 small handful of fennel seeds, 2 pieces of angelica, 2 bay leaves.

The preparation of homemade cold sauce with seasoning oil.

All spices: 1 star anise, 1 small handful of Sichuan pepper, 1 large handful of dried chili, 1 grass fruit, 1 small handful of cumin, angelica slices, and 2 bay leaves should be soaked in cold water for 10 minutes in advance.

Clean the pot on the fire, pour in a little more vegetable oil, when the oil is cold, control all the spices to dry the water, pour them into the pot, turn to low heat and boil slowly, until all the spices show that color golden, the texture is relatively crisp, and there is a rich fragrance floating out, turn off the heat and start the pot.

Don't rush out the seasoning first, put it at room temperature to fully release the flavor of the seasoning into the oil, and then grate the seasoning out and store it in a container with good sealing, and refrigeration is better.