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Sichuan red oil chili

2025-02-20 03:00:11 561

Among the major cuisines, the importance of Sichuan cuisine is self-evident! The cold dishes in Sichuan cuisine cannot be separated from the delicious red oil chili, which is called the soul of cold dishes! We can't make the kind of spicy red oil restaurant that tastes good outside, but at least it can be comparable to the red oil and chili peppers refined by ordinary households< br>

Details of ingredients

Gan Er Jing Tiao50g
Dry Guizhou Bullet Head50g
Gan Henan New Generation50g
Pure rapeseed oil750g
Scallion150g
ginger150g
garlic1 unit
onion1 unit
sesame80g
Moderate amount of spicesAs shown in the picture
liquor1 spoon

Technique

difficultybeginner
workmanshipother
tasteSlightly spicy
timeThree hours

Steps to make Sichuan red oil chili

1. Three types of chili peppers, weigh them and cut them into sections. Put a little cooking oil in a pot, let them dry over low heat, then let them cool. Use a pair of pits to grind them into coarse powder. After grinding them all, mix them evenly and divide them into two parts for later use.
2. Wash and cut the onions, ginger, garlic, and onions separately, put the garlic in a separate bowl, and serve later. Soak the spices in water for about fifteen minutes in advance. I made do with the remaining half of the onion at home and didn't go buy it. You guys can use a better one, a fragrance enhancing one.
3. Weigh the oil and put it in a pot. First, heat it until it emits a large amount of smoke and is 80% hot. Turn off the heat and let it dry until it is 30% to 40% hot. Next, use all the ingredients except for garlic slices and sesame seeds. Slowly fry over low heat and stir over to ensure even heating.
About twenty minutes later, the ingredients in the pot turned slightly yellow, and garlic slices were added.
5. If the garlic slices turn slightly yellow after frying for a few more minutes, you can turn off the heat and leak out all the ingredients.
6. Pour raw sesame seeds into a spoon and fry them in a pot at 70% hot oil temperature.
7. When frying at high temperatures, be sure to use a spoon to fry thoroughly, otherwise it won't float up later.
8. Once the sesame seeds are fried, set them aside for later use. While the oil temperature is hot (about 200 degrees), quickly scoop a quarter of the oil into half of the chili peppers and stir while pouring to fully enhance the aroma of the chili powder.
Once mixed, immediately pour in the other half of the chili powder.
10. Stir again and cool down evenly.
11. When the oil temperature drops to about 140 to 150 degrees, half of the oil in the pot is poured out and poured into the oil while stirring. The first chili powder is used to increase the spiciness of the paste, and this time it is used to increase the color and aroma.
Add it when the oil temperature drops to around 90 to 100 degrees Celsius for the last time.
After adding the last oil, you can put the fried sesame seeds in and mix well again.
14. Here comes the key point. At this time, you can add about 20g of a spoonful of high Baijiu, depending on your preference! Below is an explanation.
15. If no Baijiu is put in, the lid can be directly closed to cool it. If Baijiu is put in, the lid must be properly covered after Baijiu is evaporated, and it can be repackaged after it is cooled.
16. It's satisfying.