Chinese Food
Secret Red Oil
(103982 views)
Although it's not omnipotent, it's OK to make most of Sichuan food. It's a little worse than the hotel. Family version.
Cooking ingredients
Cooking Steps
Step1:The onion is cut into horse's ears. The ginger is sliced. The celery is sliced. The coriander is washed clean and leaves the roots. The soul of the whole coriander is the root. The most fragrant and nutritious is the root.
Step2:Heat up a little oil in the pot. Heat it to 20% heat, put the dried peppers in the pot and stir fry them in small heat. I choose Sichuan erjingtiao dried peppers. Stir fry them to taste and then beat them into thick chili noodles.
Step3:Add 400g canola oil into the pot. Heat it to 30% heat. Fry the onion, coriander, celery, ginger, medium and small heat. Fry until it's a little yellow. Put it in when it's a little burnt. Continue to fry the fennel, star anise, Xiangye and angelica. Turn off the heat after frying. Deep fry for three to five minutes with a small fire. I usually use medium fire. It's recommended to deep fry with a small fire. There's no definite time. Turn off the fire after frying.
Step4:Put the chili into the pot three times. The first oil temperature is 80% hot, the second is 50% hot and the third is 30% hot. Then seal it with plastic film and put it for one day to eat. Put the slag in the pot into a bowl and seal it. A bowl of chili oil with Sichuan soul is ready.
Cooking tips:If you want to be a restaurant level one, you can add some raw things, fresh things, fruits and other things. You can play by yourself. You can add several kinds of spices. But the quantity must be less. There are skills in making delicious dishes.
