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Saturday, December 19, 2015

Homemade Chinese/Sichuan Red Oil





Chinese Red oil or fragrance chilli oil is an essential ingredients for many Chinese dishes, it also serves well as condiment and sauce as Chinese Style of Salad/Cold dishes/Starter. 

It is pretty simple to make it at home, just to make sure you use good quality of Chili powder/flakes and spices.




Ingredients:
1/3 cup Chilli powder(I used mixture of Canyenne and homemade Indian Chili Powder)
1 cup cooking oil
1 Spring onion (Use only the lower part/white colour part)
3-4 slices of ginger
1 tsp of sichuan pepper
1 Star Anise Optional
4-5 cloves
2-3 cloves of garlic
2 tsp of white sesame seed    Optional






1. Place 1/3 of the Chili Powder into a stainless steel or ceramic bowl.


2. Place a sauce pan on stove, place oil and all the spices in and heat up at medium heat for about 8-10 minutes, when the spring onion started turning golden brown. The oil is ready.


3. Pour out 1/3 of the hot oil over the 1st part of chilli powder, make sure you use only the oil, thus you may want to use a sieve while pouring, place the spices back to sauce pan, and heat it up for another 1 minutes on stove. 


4. Stir the Chili powder and oil before adding 2nd part of the Chili powder into it. Pour another 1/3 of hot oil into the bowl and stir well again.


5. Repeat the same step with remaining chilli powder and oil. Add 2 tsp of sesame seeds now, if you liked.


Let cold, and you have got yourself a simple red oil, stored in airtight container, it should stay for around 10 days, use it for any dishes that called for Chili oil.




中文 -- 简易红油

5 comments:

  1. wow~~很辣的样子!爱吃辣的我看了真是一大诱惑^^

    ReplyDelete
  2. 这个平时做一罐摆在家里。。很好用!

    ReplyDelete
  3. 你也太厉害了吧!
    什么都行。

    对了,
    你有配鸡饭的辣椒食谱吗?

    ReplyDelete
  4. 有喔。。在我的中文博客里。。。这里:

    http://blog.sina.com.cn/s/blog_67f589f40100jsoo.html

    ReplyDelete
  5. Wow... A simple receipe that sounds delicious. I've just reviewed David's Chilli Oil from The Cotswolds on my blog: http://dasteepsspeaks.blogspot.com/2011/07/stirred-not-shaken.html

    ReplyDelete

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