Chili Oil is great on dumplings and all. But there is a massive difference between from scratch homemade chili oil, and store bought. When I say massive, I mean MASSIVE. This stuff is so easy to make and really only takes a few minutes of active time. So if you're not making your own chili oil at home yet, it's time to start. And keep that bad boy stocked up.
INGREDIENTS
- 1 quart neutral oil (canola, peanut, etc.) *scroll to the bottom for notes
- 5 star anise
- 4 cloves garlic bruised left in their skins
- 2 tablespoons (10g) coriander seeds
- 1 cinnamon stick
- 1/3 cup (20g) Sichuan peppercorns
- 4 black cardamom
- 1 cup (110g) Sichuan chili flakes (or asian red pepper flakes)
- 1.5 teaspoon (10g) fine sea salt
- 1 tablespoon (14g) black vinegar
If you are in need of some of these items you can get them here:
- Sichuan Chili Flakes
- Black Cardamom
- Sichuan Peppercorns
- Black Vinegar
- Good Grips Stainless Steel 11 lb. Pull-Out Display Food Scale
- 16 oz. Wide Mouth Pint Glass Jar (12-Pack/Case)
If you are interested in a couple other methods. Here is one that is "kicked up" and then Chinese Hot Oil.
Comments
0 comment