gourmet food

Chapter 579 The master’s trump card
Red oil has a high status in Sichuan cuisine and is widely used. It is often a chef's unique secret recipe, also known as the "killer weapon."

This description is not an exaggeration at all. A chef who cannot make red oil will definitely not be a qualified cold dish chef.

Hot vegetables and red oil are rarely seen in books, or in other words, they are rarely mentioned.

This is because very few chefs know this practice, and often only some advanced chefs know how to use it at such a high level.

There are a lot of things to pay attention to when it comes to red oil for cold dishes, especially the choice of chili peppers, which is very important and not careless at all.

For the red oil made in Sichuan, the preferred chili pepper is Erjingtiao, and there are strict restrictions on its origin, which is the chili pepper produced in Muma Mountain.

The reason why I chose this type of pepper is that it is commonly used in some old traditional Sichuan dishes, because it has a moderate spiciness and a unique aroma, not just spicy or not.

The biggest feature of the red oil produced in Sichuan is that the process is very complicated, so the red oil produced has a good color and a fragrant taste.

Why the red oil made in the north is not fragrant? The biggest difference lies in the selection and processing of chili peppers.

When making northern red oil, dry chilies are directly pounded or crushed to make the chili noodles very fine.

In this way, there is no layering, and raw chili noodles cannot stimulate its inherent fragrance.

When Kawauchi makes red oil, he first needs to add a little oil to fry the chili until fragrant, and then pound it.

Moreover, it is not possible to chop all the peppers very finely. It needs to be chopped in grades and layers.

Another big difference is that the red oil refined in Sichuan is all rapeseed oil, and only rapeseed oil can exert the color and fragrance of red oil.

The peanut oil, soybean oil, corn oil, etc. selected in other areas cannot refine the red color and unique fragrance of red oil.

The use of rapeseed oil is also very particular. Generally, it is better to choose the one squeezed by yourself in the workshop, and it is best to choose the one squeezed from yellow rapeseed.

Rapeseed is relatively expensive due to its low yield, but it is the best partner for refining red oil.

Chu Yunfeng was very curious about the ingredients on the table and couldn't believe what he saw.

There are not many ingredients on the table. There are only three kinds of chili peppers, rapeseed oil, green onions, walnuts, Sichuan peppercorns and white sesame seeds.

There are only 5 ingredients in total, nothing superfluous at all.

Just such a small amount of stuff to refine red oil?
Chu Yunfeng simply couldn't imagine that the red oil refined from such a small amount of food could taste delicious?
Thinking about the red oil I made before, I put several kinds of spices in it, such as star anise, grass fruit, fragrant leaves, onions, etc., are all ingredients for enhancing flavor and flavor.

Why is it that when Mr. Li comes here, these flavor-enhancing ingredients are no longer used?

Just use green onions?

You can figure it out by yourself if you use Sichuan peppercorns, it just adds a little peppery flavor, but what the hell is this walnut, can it also be used to refine red oil?

Suddenly, Chu Yunfeng hated the rule that he could only look but not ask. He had many questions in his heart that he wanted to ask, but he could only hold them back.
Chu Yunfeng is not unfamiliar with these three types of peppers: Erjingtiao, Chaotian pepper, and Bullet pepper.

The three types of chili peppers have their own characteristics, that is, their spiciness and color are different. If you want to make different types and styles of red oil, you have to mix them according to a certain ratio.

The first step Mr. Li took was to cut the three types of peppers into sections, and then pour them into the pot according to a certain proportion.

Put the bullets, Chaotian peppers, and Erjingtiao into the pot one by one. Chu Yunfeng secretly estimated the ratio, which was about 3:3:4. This should be the amount for making spicy red oil.

Then Mr. Li added a little rapeseed oil, the proportion should not exceed 5% of the pepper, then added a little pepper, and then started to stir-fry over low heat.

After the peppers were fragrant and became very red in color, Mr. Li took out about 30% of the peppers and put them into the pounding nest.

Continue to fry the remaining 70% of the peppers until the surface of the peppers turns the color of "stealing oil" before turning off the heat.

Touyoupo is the name of "Xiaoqiang" in Sichuan, which is the color after the surface of the pepper becomes a little burnt. The pepper at this temperature is the most fragrant.

And 30% of the peppers produced before were used to enhance the color.

Chu Yunfeng is not unfamiliar with the method of making this spicy red oil. It was made by Mr. Li at RB before.

And I also taught this method to Wu Ma. This is one of the reasons why Xingchen's snacks are selling so well these days, because the red oil is so fragrant.

30% of the peppers need to be pounded very finely, while 70% of the peppers need to be pounded very coarsely, so that they will have a layered feel and allow the peppers to completely release their aroma.

After the peppers are pounded, put them in a basin, gently crack the walnuts, and throw them in.

Then the oil refining begins. The rapeseed oil is first refined at high temperatures to remove the raw smell from the oil, and then the green onions are thrown in and sauteed until fragrant.

Wait until the green onions become a little burnt and then scoop them out.

After the oil temperature dropped, I started pouring it into the basin bit by bit, and the ruddy and fragrant smell hit my nostrils.

This is just the production of spicy red oil, and then Mr. Li started to make mellow and complex red oil according to different proportions.

After finishing making these three types of red oil, Mr. Li told himself why there were so few ingredients.

Red oil in the true traditional sense does not require so many spices to enhance the flavor, which is not advisable in orthodox cold dishes.

The biggest function of red oil is to enhance the color, fragrance and taste. Too complicated aroma will make the taste of cold dishes lose color.

The purpose of adding walnuts is to remove foreign substances and increase aroma, which is also the only method for traditional red oil refining.

Later, Mr. Li started to use only Erjingtiao and Chaotian pepper to make red oil, and his technique was even different.

The two kinds of peppers are fried and pounded separately. After sautéing the rapeseed oil until fragrant, the Erjingtiao is sautéed first, and then the Chaotian peppers are added and then hot oil is poured in.

According to Mr. Li, the red oil that is fried separately in this way has a different taste and aroma, and the cold dishes used in it are also different.

Mr. Li then continued to make several kinds of red oil, some with white sesame added, some with only walnuts, and the proportions and methods of chili peppers were also different.

After finishing, Mr. Li sat aside to rest. After doing it continuously for such a long time, he was still a little tired.

Chu Yunfeng did not waste any time and immediately entered the system space to conduct recovery studies. It took a lot of time to study, and he finally mastered all these methods and techniques.

After coming out of the system space, I didn’t waste any time and started making a lot of oil. Each type of red oil needed to be made in large quantities.

After the red oil is made, it needs to be left for at least one night before the fragrance will develop. You will need to use a lot tomorrow, so you have to make more of it yourself.

Mr. Li felt relieved after seeing Chu Yunfeng make two kinds of red oil, and went to drink tea with President Hou.

After each red oil was ready, a fat man wearing a hat and a mask bought a snack at the food stall outside.

After holding the snacks in hand, he did not start eating immediately, but turned directly into the hotel.

The moment he entered the hotel, Chu Yunfeng heard the sound of the system.
(End of this chapter)