Chinese Food
Red oil chicken feet
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When it comes to Sichuan cuisine, the first impression is delicious. The second impression is spicy. And then, it's oily. Indeed, Sichuan cuisine is characterized by hemp, spicy, fresh, fragrant, oily and thick taste. Many people don't understand why there is so much oil in Sichuan cuisine. In fact, the reason why Sichuan cuisine is rich in oil is that there are more stir fried dishes and more oil is good for shortening cooking time and keeping food fresh. And more oil is also good for keeping food temperature - as the saying goes, one heat is worth three freshness; the second reason is that Sichuan cuisine uses more chili. The aroma and bright red color of chili are driven by vegetable oil. If there is no oil, there will be no spicy flavor of Sichuan cuisine. Red oil is a unique technology in Sichuan cuisine. The collision of chili powder and hot oil produces a bright red color. It is used in cold dishes or cooking to make the green or white ingredients appear more attractive in the red and bright oil color. Cooking red oil is a unique secret of Sichuan cuisine masters. Chefs use dried or fresh peppers or pickled peppers. Different choices
Cooking ingredients
Cooking Steps
Step1:The most important part of red oil chicken claw is the refining of red oil. Here is a relatively simple method - the Chaotianjiao in Guizhou, the erjingtiao in Chengdu, and the millet pepper in Chongqing and Guizhou are matched according to the proportion of 4-4-2. The chili noodles made in this way have the ruddy flavor of Chaotianjiao, the fragrant flavor of erjingtiao, and the spicy strength of millet peppe
Step2:Cut the dried peppers into small pieces. Try to separate the seeds. Put a spoonful of oil in a small heat cold pot. Stir fry the chili seeds first, then add the chili section and stir fry until the color is red and brigh
Step3:Turn off the heat and cool the fried peppers and mash them. According to the proportion of oil and pepper 5-1, put the rapeseed oil into the pot and cook it. Fry the onion section, ginger slice and pepper in a small heat until it is burnt yellow and fragrant. Remove the onion, ginger and pepper. When the oil temperature drops to 30-40% of the heat, wash the hot oil into the pepper surface. Stir while flushing. Heat the pepper surface evenl
Step4:Add in the grass fruit and star anise (I am 250g oil, 50g chili noodles, add 2 star anise and 1 grass fruit) and simmer for 12 days to use
Step5:Soak chicken feet in cold water for 3 hours to remove the fishy smell. Cut ginger into slices and scallion into sections. Add ginger, scallion and rice wine to boiling water. Simmer for 15 minutes. Take out the chicken feet and immerse them in ice water to cool down quickly. Bone the chicken fee
Step6:Rinse the boneless chicken feet with running water for 30 minutes (or refrigerate for 1 or 2 hours). The taste will be crisper
Step7:Drain. Dish. Add soy sauce, soy sauce, salt, sugar, ginger and garlic juice and sesame oil to the sauce. Pour it on the boneless chicken feet. Pour it with red oi
Step8:Finished product drawin
Step9:Finished product drawin
Cooking tips:1. The spicy degree of millet pepper is very high. It can reduce the amount of millet pepper and increase the amount of erjingtiao to adjust the spicy degree. 2. The chili seeds have a very strong fragrance. If they are fried together with the chili section, they are not crisp enough. They are not easy to be pounded. So they need to be fried first and then the chili section is fried together. 3. It's better not to use a food processor to beat chili noodles, because it's easy to paste when you beat it too thin and put hot oil. 4. Refining red oil. The refined method will put more than ten kinds of spices. But only two kinds of spices, octagonal and grass and fruit, can be used in the family. 5. The oil temperature of refining red oil is generally three times under different temperatures, making it both fragrant and spicy. Since it's a simple version, it's done at a low oil temperature. The color of the refined red oil is red and bright, but the aroma is slightly poor. 6. Chicken feet have a strong fishy smell. Deodorization is the key. There are skills in making delicious dishes.
