Our family loves spicy food, and the top shelf of the refrigerator is always occupied by various chili sauces: there are always more than two or three cans each of spicy bean paste, spicy pot sauce, and XO sauce. But no matter what I eat, the first place in my mind will always be the simple chili oil that my parents taught me to make, because it is the only chili sauce that is versatile and does not cover the original flavor of the food.
We have made this spicy oil more than a dozen times, and friends who have tried it all praise it. Because it only uses two kinds of ingredients: chili flakes and Sichuan peppercorns. Unlike the chili oil bought outside that also adds garlic, onions, etc. for seasoning, the chili oil produced has a very clean taste and can be regarded as a very fragrant and flavor-enhancing seasoning. , will never overwhelm the taste of the food itself. That’s why we add everything from fried rice, blanched vegetables and even steak.
Ingredients
1 cup olive oil (grape seed, peanut or salad oil can also be used)
1/2 cup chili flakes
2 tablespoons Sichuan peppercorns – optional, acts as numbing, so those who don’t like numbing can ignore it
1 tbsp red chili powder – optional, add if you want the chili oil to be spicier
How to do
1. First pour the chili powder, Sichuan peppercorns and chili powder into a heat-resistant bowl.
2. Pour the oil into the pot and heat over medium high heat until streaks begin to appear on the bottom of the pot.
3. At this time, throw a small handful of chili powder into the oil pan. If the chili powder starts to bubble immediately, it means the oil is hot enough.
4. Because chili powder burns easily, you cannot pour the chili powder into a pot to heat otherwise the chili oil will be bitter. Instead, slowly pour the heated oil into a bowl and soak the chili flakes with the remaining heat. When the oil is hot enough, use a spoon to slowly pour the oil into the bowl one by one until the entire pot is poured out. Bubbles should appear every time a spoonful of hot oil comes into contact with the chili flakes. If the bubbles start to reduce, turn the heat back on and heat the oil again.
5. Wait for the whole bowl of chili oil to cool down and it will be ready.The more you put it, the spicier it will be, so it’s best to wait until the next day before eating it.
In addition to being delicious, homemade chili oil is also safe to eat. At least you can ensure that the oil used is good oil, and you don’t have to worry about other chemical additives. This chili oil is consumed very quickly every time I make it. I think I should make a few jars at a time next time and keep it for several months! Just remember to use a clean and dry spoon every time to avoid the chili oil from going bad. .
Hope you all like it! xo, Lilly
This article comes from "Lilly Life Bistro"
