Chinese: La Jiao You 辣椒油
Do you add chili oil to EVERYTHING? Try making it yourself at home!
Ingredients
1 1/2 cups Vegetable oil (or any neutral oil)
Aromatics:
5 Star anise
1 Cinnamon stick
2 Bay leaves
3 tbsp Sichuan peppercorns
Optional aromatics: 3 cloves Garlic (crushed), 1-2 Shallots (halved), 1 tbsp Ginger (minced)
1 1/4 cup Sichuan chili flakes
1-2 tsp Salt (to taste)
Optional Add-ins: 1 tsp Sesame oil (adds fragrance), 1-3 tbsp Sesame seeds/Peanuts (lightly toasted)
Steps
Place oil with aromatics in a pot over medium heat. Then progressively lower the heat to low heat as the oil comes to temperature. The oil should be about 225-250F (hover around 200-225F to prevent burning). You should notice small bubbles rising.
For best results, infuse the aromatics for 30 min-1 hr.
As the oil is heating, prepare the Sichuan chili flakes in a heatproof bowl.
Once, the oil is done heating, pour the hot oil through a strainer onto the chili flakes. It should sizzle from the heat.
Stir well to evenly distribute the oil.
Stir in salt and any optional add-ins.
Allow the chili oil to cool completely. Then transfer to a sterilized airtight container.
The oil is now ready to eat!
Store in the refrigerator for up to 6 months.
Note: The flavor will be even stronger if you let it rest 1-2 days in the refrigerator before serving. This allows the spices to fully infuse into the oil.
Tip: Do NOT allow the oil to smoke. If it smokes, remove it from the heat to reduce the temperature.
ALLERGENS: May contain sesame or peanuts.
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