Chinese Chile Scallion Oil Food
CHINESE CHILE-SCALLION OIL
This formula, adapted from the chef Barbara Tropp, yields both a fragrant, fiery oil and a brick-red chile sludge. They work as well in a wok as they do in a bean soup or meat braise, on cold noodles, or to enliven subpar takeout.
Provided by Julia Moskin
Categories condiments, sauces and gravies
Time 30m
Number Of Ingredients 6
Steps:
- In a large pot fitted with a deep-frying thermometer, combine the red pepper flakes, garlic, scallions, ginger, and the oils. Over medium-low heat, bring to a bubbly 225 to 250 degrees, stirring occasionally. Simmer 15 minutes, making sure the temperature does not rise above 250 degrees. Let cool. Scrape the oil and solids into a glass or plastic container and store tightly covered at room temperature.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 34 grams, Carbohydrate 2 grams, Fat 44 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 7 grams, Sodium 2 milligrams, Sugar 1 gram
CHILI-SCALLION OIL
The basic recipe produces a fiery oil and a tasty chili paste. Either is great for a stir fry, or added to soup, or just use it to liven up ordinary take-out. If you like, use the variations together or separately.
Provided by threeovens
Categories Asian
Time 45m
Yield 2 1/2 cups, 30 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, combine pepper flakes, garlic, scallions, ginger, and corn or peanut oil; heat, over medium low, until bubbly (225-250 degrees F); let simmer 15 minutes then allow to cool.
- Store in a tightly covered glass or plastic container at room temperature.
- If using any (or all) of the variations, add them before cooking.
Nutrition Facts : Calories 186.1, Fat 20.6, SaturatedFat 2.7, Sodium 1.1, Carbohydrate 0.9, Fiber 0.3, Sugar 0.4, Protein 0.1
LANZHOU CHILE OIL
This easy-to-savor chile oil is traditionally made with a specific chile, èr jīngtiáo. Spoon it over hand-pulled noodles in broth.
Provided by Brandon Jew
Yield Makes a scant 1 cup
Number Of Ingredients 13
Steps:
- Fill a wok or small saucepan with the neutral oil and secure a deep-fry thermometer on the side. Add the yellow onion, green onion, ginger, cinnamon, cardamom, star anise, fennel seeds, and peppercorns. Place the pan over medium heat and warm the oil until it reaches 300°F (no higher, or the oil will taste burnt) and the onions begin to caramelize at the edges, 12 to 14 minutes. Remove from the heat.
- Line a fine-mesh strainer with a double layer of cheesecloth and set over a heatproof bowl. Pour the oil mixture through the strainer, then gather up the sides of the cheesecloth and tie closed with kitchen twine to form a sachet. Add the sachet, chile flakes, white and black sesame seeds, and soy sauce to the oil and stir to combine. Let cool to lukewarm, then cover and let sit overnight at room temperature. Remove the sachet and gently squeeze any oil in it back into the bowl. Discard the sachet.
- Transfer the chile oil to an airtight container and store in the refrigerator for up to 3 months.
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