Chinese Hot Chili Oil Food
HOW TO MAKE CHILI OIL
Want to know how to make chili oil at home? Check out this easy, flavorful spicy chili oil recipe, great for rice, noodles, dumplings, and other recipes!
Provided by Kaitlin
Categories Condiments
Time 1h15m
Number Of Ingredients 12
Steps:
- Gather all the aromatics you plan to use. Place oil and selected aromatics into a pot with at least two inches of clearance between the oil and the rim of the pot. If using minimum aromatics, 1 ½ cups of oil should do it. If using all the aromatics, you can add up to 3 cups of oil.
- Set it over medium heat to start, then progressively lower it to medium low or low heat as the oil comes to temperature. The oil should be at about 225-250° F / 110-120° C and causing small bubbles to slowly rise from the aromatics. If you notice the spices sizzling more vigorously than that or turning dark too quickly, reduce the heat to cool it down. If you are not achieving small bubbles, slowly increase the heat. Hovering around 200-225° F is the safest way to prevent burning. Infuse the aromatics this way for a minimum of 30 minutes, or up to 1 hour for best results.
- While the oil is infusing, prepare your Sichuan chili flakes by placing them in a heatproof bowl. If you used 1½ cups of oil, ¾ cup of chili flakes is best. For 3 cups of oil, use 1¼ cups of chili flakes. You can experiment within this range (if you like more oil and fewer flakes, for instance).
- Generally, the oil should be between 225-250° F (110-120° C) when pouring over the chili flakes. If you like a darker color, opt for 250-275° F/135° C. If your chili flakes are already super roasted, you may want to be closer to 225° F/110° C. When in doubt, test the oil on a small bowl of chili flakes before you do the rest. Carefully pour the hot oil through a strainer onto the chili flakes. Stir to evenly distribute the heat of the oil. You'll know you've gotten it right when you smell a "popcorn"-like smell that is not at all burnt-smelling.
- Stir in the salt, and allow the chili oil to cool. Store in airtight containers in the refrigerator. Always use a clean utensil when handling to prevent spoilage. It can last for up to 6 months if handled in this way.
Nutrition Facts : Calories 92 kcal, Carbohydrate 2 g, Protein 1 g, Fat 10 g, SaturatedFat 8 g, Sodium 129 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
CHINESE HOT OIL (LA YU)
Make and share this Chinese Hot Oil (La yu) recipe from Food.com.
Provided by tgobbi
Categories Chinese
Time 10m
Yield 10 serving(s)
Number Of Ingredients 2
Steps:
- Heat the oil in a sauce pan until it's just hot enough so that the chile flakes sizzle like crazy when you add them- but not so hot that they burn.
- Turn off the heat.
- Stir the flakes into the oil.
- Let cool.
- You can strain the oil or leave the flakes in it.
Nutrition Facts : Calories 63.4, Fat 7, SaturatedFat 0.9, Sodium 10.5, Carbohydrate 0.6, Fiber 0.4, Sugar 0.1, Protein 0.1
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- In a bowl, mix all the ingredients in Group 1. Have another empty bowl ready. The bowl should be deep, heat proof and completely dry (see note 1). Place a sieve over it.
- Pour oil into a cold wok /pot, add all the ingredients in Group 2. Cook over a low heat. Watch attentively. Turn off the heat immediately when the spring onion turns brown (you should see smoke at that moment).
- Add half of the chilli mixture into the oil. You should see it bubbling intensively. Add the remaining when bubbling calms down. Stir well with a clean dry spoon.
HOW TO MAKE SICHUAN CHILI OIL RECIPE | BON APPéTIT
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- The Chilies. First, you'll need a ton of chilies and Sichuan peppercorns. For the former, just about any kind (and level of heat) will do; just make sure they're roughly ground and you have a lot—at least half a pound.
- The Oil. This is the most important step: Infusing the oil. In a heavy-bottomed saucepan, simmer 1 1/2 quarts canola oil with a whole head of garlic, a 3-inch nub of ginger, and a host of dried spices: star anise, coriander seeds, cinnamon sticks, black and green cardamom.
- Mixing the Chilies. In a large steel mixing bowl, add the ground chilies, the Sichuan peppercorns, 1 tablespoon of salt, and 2 tablespoons of soy sauce.
- Oil Time. When the infused oil is ready, turn the heat up to high, and when the ginger and garlic are furiously fizzing, pour the oil through a sieve into the dried chili mixture.
- Pack It Up. When it's cooled down a bit, pour the chili oil into jars: Large if you're keeping this for yourself, smaller if you want to give as gifts. (This stuff makes a good gift!)
- Ready to Rock. While it's pretty good right now, it will taste even better a few days from now. Plus, it'll keep pretty much forever, especially if you put it in the fridge.
- Get Saucy. But of course, why would you want to just store it? I use it all the time to make a sauce for boiled dumplings: a good heaping spoonful or two with a ton of black vinegar.
- So What Are You Waiting For? This is what you get! Go read our article about making dumplings for Chinese New Year (or any time), and start eating!
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