The production of chicken fir oil, how to make chicken fir oil

1. First of all, prepare the ingredients shown in the picture below: 300g of chicken fir, 300ml of oil, 10g of salt, 10g of chili pepper, 10g of ginger, 10g of garlic, and 5g of Sichuan pepper.

2. Then wash the chicken fir roots, shred the ginger, and cut the chili peppers into sections.

4. Then put ginger, garlic, pepper, and chili pepper into it, boil it for 20 minutes, put salt in it, and boil for 10 minutes to get out of the pot.

5. Finally, the chicken fir oil is made.

Here's how to make chicken fir oil:

Material:

2 kg of chicken fir mushrooms, about 50 peppercorns, 15 dried chili peppers, rapeseed oil, salt.

Method:

1. 2 kg of wild chicken fir fungus, it is best to choose some old umbrellas that have been opened, the taste is relatively strong, and it is easy to tear by hand. Use a toothbrush under running water to remove the dirt, don't soak it! When washing, the umbrella cap is always flushed upwards to prevent dirty water from flowing in.

This basket is about 1 kilogram and washed for an hour. Then cut the chicken fir into about the length of your index finger and tear it into thin strips.

2. Before you start frying the chicken fir oil, add 1 teaspoon of salt to the chicken fir umbrella cap and umbrella handle, mix well, and leave for 15 minutes. Then pour in most of the pot of rapeseed oil, boil until 6 hot, put in the chicken fir, and continue to fry over medium heat. The chicken fir is basically soft, after the oil has not passed the chicken fir fir, add Sichuan pepper and dried chili pepper, turn to low heat and fry slowly, and turn it every 5 minutes halfway to ensure that it is heated evenly.

After about 30 to 40 minutes, turn off the heat until the slightly brown color in the picture is blown.

3. The residual temperature will continue to fry, about 30 minutes after the oil temperature is completely cooled, taste salty, you can add a little salt, mix well and put it into a glass jar. There must be no water in the jar! If the oil is still warm, don't cover it, wait until it's cool!

Then repeat the above steps to continue frying another pot!

Chicken fir oil

Chicken fir oil is a very famous dish in Yunnan, Guizhou and other plateau areas, it is to wash the fresh chicken fir fungus and tear it into small strips, and then add Sichuan pepper, dried chili pepper to the oil of the cauldron to fry, the water in the chicken is squeezed dry and completed, the chicken fir oil can also be used to make seasonings, the taste is dry and fragrant and chewy, and even the oil inside has a strange fragrance.

The following ingredients are required to prepare the chicken fir oil:

1.Fresh chicken fir mushrooms: Appropriate amount, wash and tear into thin strips of uniform thickness.

2.Sichuan pepper: to taste.

3.Dried chilies: to taste.

4.Edible oil: a large amount, the amount of oil must not be over the chicken fir fungus.

Here are the steps to make it:

1.Wash the fresh chicken fir mushrooms and put them on a bamboo sieve to filter out the moisture.

2.Prepare an appropriate amount of peppercorns and dried chili peppers, and heat the cooking oil in a pot.

3.Put the dried chili peppers and Sichuan peppercorns in the hot oil and fry until fragrant.

4.Put in the chicken fir fungus, and the amount of oil must not exceed the chicken fir fungus.

5.Keep turning and avoid sticking the pan, so that the chicken fir mushrooms are evenly heated and dehydrated slowly.

6.The frying process may take more than ten minutes until the chicken fir mushrooms turn into brown thin strips, and then they can be scooped up.

The prepared chicken fir oil can be used for bibimbap, mixed noodles, etc., with a spicy and appetizing taste, and is a must-have seasoning for every family in Yunnan.

Steps to prepare chicken fir oil.

1. Cut off the soil at the root of the chicken fir with a knife and wash it with water.

2. Put the washed chicken fir into a sieve, and drain the water.

3. Tear the drained chicken fir into small pieces by hand.

4. Put the wok on the heat, pour in the oil and heat it, the amount of oil should be more.

5. Add the chicken fir mushrooms and fry them.

6Prepare some chili peppers, peppercorns, garlic cloves and sesame seeds.

7. When the moisture of the chicken fir is fried until it is semi-dry, add an appropriate amount of salt.

8Add garlic cloves and continue frying.

9. After the moisture of the chicken fir is dried, add pepper and chili pepper to fry the fragrance.

10. Put in the sesame seeds and mix well, turn off the heat, fry the sesame seeds with residual temperature to bring out the fragrance, and let it cool before you can put it in a glass bottle and eat it slowly.

It is necessary to clean up the mushrooms while they are fresh, and the amount of fried chicken fir will be greatly reduced. It's no exaggeration to say that it takes the cooperation of ten people to make a large amount of fried chicken fir oil.

Chicken fir grows easily when the summer rainy season arrives and only grows once a year. The picked chicken fir is easy to rot, and the cultivation is hungry and cavity imitation. In order to preserve the deliciousness, people have found the secret to maintaining the umami of chicken firs:

While the fungus is fresh, bring the chicken fir oil to a boil – squeeze out the water from the chicken fir with hot vegetable oil and grill it over a simmer. Vegetable oil is the key to preserving umami: during the boiling process, which takes several hours, as the oil temperature rises, the umami substances of the chicken and fir migrated into the oil, and can be stored for 2 years after natural cooling.

The most authentic method of chicken fir mushroom oil is as follows:Ingredients: Chicken fir fungus.

Ingredients: rapeseed oil, dried chilies, Sichuan peppercorns, garlic, salt, shallots, white sesame seeds.

1. Freshly picked chicken fir mushrooms (the surface soil is gently scrubbed clean with fresh pumpkin leaves).

2. Sprinkle the cap and stalk into thin strips (don't mind, use the ** of the last soup made by a cherry blossom Bisun Zhang), cut the dried chili pepper into sections, slice the garlic, and cut the green onion into sections for later use.

3. Pour 1 kg of rapeseed oil into the pot, heat until the vegetable oil bubbles are exhausted, turn off the heat for two minutes (wait for the oil temperature to drop slightly to avoid the mycelium burning); **, first put the mushroom cover (because of its high moisture), fry until slightly yellow, remove from the pot; Then put the fungus stalk, fry it until it is slightly yellow, put the fungus cover into the pot, put 10g of salt (not only for seasoning, but also to prevent the mycelium from becoming sour), and when the water is changed to fry dry, add dried chili peppers, garlic slices, green onions, and peppercorns, and fry the fragrant spine.

4. Add white sesame seeds, turn off the heat, stir well, and let cool.

5. Put it in a glass bottle and seal it for storage (the mycelium must be soaked in oil).

The preparation of chicken fir mushroom oil is as follows:Ingredients: Chicken fir fungus.

Excipients: rapeseed oil, Sichuan pepper, dried chili pepper, salt.

Tools: pots, buried glass bottles, thermometers.

1. Wash the chicken longitudinal fungus, wring it out vigorously and tearing it into strips.

2. Dig up the ants and heat the rapeseed oil, change the heat to low, and throw the dried peppers and peppercorns into it.

3. Fry slightly, pour in the mycelium, and the temperature will drop.

4. Keep the heat low and fry until the mushroom and the wide silk turns from white to golden and shrunk.

5. Add salt, turn off the heat and cool before bottling.

Preparation of chicken fir oil:

1000g of chicken fir mushrooms, 100g of red peppers, 50g of dried red peppers, 2 star anise, 50g of white sesame seeds, 1000ml of rapeseed oil.

Method: Freshly picked chicken fir is sorted, and the umbrella head seems to be the most delicious.

Use pumpkin leaves to clean the soil off the fir little by little. Washing chicken fir with pumpkin leaves is the local method of Tengchong people, and there is a layer of fluff on the pumpkin leaves, which can not only clean up the impurities on the fungus but also will not hurt the fungus, which is a very environmentally friendly method.

Drain the cleaned chicken fir in a bamboo basket, and the water must be drained, otherwise oil will be splashed when the chicken fir is fried in oil.

Separate the cap and stipe of the chicken fir, cut the stipe into slices along the stalk oblique knife, and divide the cap into small pieces. Dried red peppers and red peppers cut into small pieces. Put the pot on the heat, heat the rapeseed oil (actual consumption 50ml) until it is 5 hot, put in the mushroom cover, fry it over low heat until the moisture in it is exhausted, and remove it.

Then fry the stalk in oil until the water is dispersed and removed.

Then put the chopped dried red pepper and star anise into the pot and fry it over low heat to make it fragrant, then put the previously fried mushroom cap and fungus stalk and red pepper into the pot, continue to fry slowly over low heat, and when it is fried until it is yellow but not crispy, add white sesame seeds, stir well and you can get out of the pot.