Simple Chili Oil Recipe
Chili oil is a condiment that requires a careful preparation process. It's typically made by combining chili peppers with various ingredients and spices, then infusing them together at the right oil temperature. This condiment is very popular in the Sichuan and Chongqing regions of China.Chili oil is particularly good for enhancing the flavor of dishes and stimulating the appetite. Adding just a spoonful of this chili oil to your dish will surely make your mouth water.
INGREDIENTS
- 60g chili powder
DIRECTIONS
Salt, chicken bouillon, Sichuan peppercorn powder, minced garlic, ginger paste, and finely chopped scallions are prepared in equal proportions, except for the chili powder, which is a 1:1:1 ratio.
Allspice leaves, cinnamon, allspice sand, cumin, sambucus, wicker, star anise, allspice berries plus peppercorns are ready.
Mix one-third of the chili powder with the other spices in a heat-resistant container. Add a suitable amount of cool oil and mix well to thoroughly wet the chili powder.
Tip:
Pre-mixing the chili powder with cool oil helps to control the temperature better, preventing the chili powder from burning during frying.
Pour the prepared spices into the cool oil and heat over low heat. Slowly fry the spices until they are dry and fragrant, then remove the residue. After removing the residue, continue heating the oil until it reaches about 70% heat. At this point, the surface of the oil will start to emit white smoke, then turn off the heat. Sprinkle with some white sesame seeds.
Tip:
Maintain low heat throughout the frying process to allow the aroma of the spices to slowly infuse into the oil.
Allow the hot oil to sit for about 30 seconds, then pour it onto the chili powder. While pouring the oil, use a spoon to stir the chili powder continuously, ensuring even heating.
Tip:
Pour the hot oil in three stages. After allowing the hot oil to sit for about 30 seconds, pour one-third of the hot oil into the heat-resistant container using a spoon. Let the oil sit for another 30 seconds, then pour in the second third of the oil. When the temperature of the oil in the pot drops to about 30% heat, pour in the remaining oil into the container. This method ensures the full release of the flavor of the chili powder.