What is the role of Sichuan cuisine's soul "rapeseed oil"?Many people don't know, it is recommended to understand

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When it comes to the eight major cuisines, we have to mention Sichuan cuisine. Now Sichuan cuisine blooms throughout the country. No matter which city it is, we can always find the trace of the Sichuan restaurant. The authentic Sichuan cuisine has two kinds of seasoning materials. One is Daixian Douban Sauce, and the other is rapeseed oil. It can be exaggerated without exaggeration to say that "rapeseed oil" is the soul of Sichuan cuisine. It plays an irreplaceable role, but there are still many friends who do not understand.

(1) What is rapeseed oil?

Rapeseed oil is the vegetable oil we often call. It is oil squeezed from rapeseed. People also call it coriander oil. This kind of oil is most common in rural areas, but it is rare in the supermarket. Or brown yellow, when it is far away, you can smell a strong smell, and folk people call it "green smell".

This kind of green smell is produced when the rapeseed oil is squeezed. The main substance is caused by the degradation of glucoside degradation. The rapeseed oil will have a unique smell.

(2) Why does rapeseed oil become the "soul" of Sichuan cuisine?

1. In the taste, the taste of Sichuan cuisine is mainly spicy, and there are relatively many pepper and peppercorns. These spices will have the participation of rapeseed oil to become fragrant. To put it bluntly, it can better inspire the fat -soluble scent of various seasonings and make it rich in pepper fragrance.

2. The dietary habits are caused. In the early years, most areas across the country used rapeseed oil, but the rapeseed oil raw oil has a unique taste. If you use it to cook, the taste will be unpleasant. Some older chefs, in order to pursue the authentic taste of the dishes, are used to using rapeseed oil to cook dishes.

3. Sichuan cuisine, we all know that most of them are heavy oil. If you use lard to stir -fry the dishes, the temperature is slightly lower, it will solidify. Do n’t worry about this problem. The Sichuan cuisine has a thick and strong taste. It makes everyone smell and tastes. It is inseparable from the participation of rapeseed oil.

(3) The use of rapeseed oil?

At present, rapeseed oil is divided into two categories. One category is the lettuce seed oil directly pressed by the rapeseed; the other is the color perra oil that is removed after taking off the alcohol. The former is generally used in rural areas. Some of the more particular restaurants also use this raw rapeseed oil.

Before using it, you need to put it in the pot to refine it. When the bubbles in the pot disappear, and the white smoke, it is basically refined. At this time, put it in the spices and ingredients that need to be stir -fry, but It is also necessary to emphasize that the burning point of rapeseed oil is relatively high and the temperature is too high. If you put the fragrant material, it is easy to blew it, so when you use it, pay attention to control the oil temperature.

【Food Speaking】

What is the role of Sichuan cuisine's soul "rapeseed oil"? Many people do n’t know. It is recommended that it can not only play a role in adding fragrance and fishy, ​​but also taste and color. Let the entire dishes look full of color and fragrance, friends, do you like rapeseed oil? Welcome everyone to leave a message to discuss.

[This article is originally created by "Small Talking". It must not be deleted and stolen without permission.

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