KODE IKLAN PARALAX
A perfect Chinese chili oil combines strong aroma and bright red color.
Ingredients
7 tablespoons red pepper flakes ,Sichuan style pepper flakes is fried before curshing
1 tablespoon toasted white sesame seeds
1/4 teaspoon Sichuan peppercorn
1 cup vegetable oil or 1/2 cup more for adjusting
Spices (it is ok to skip some of the spices, but keep the musts)
1 thumb ginger ,must
2 bay leaves ,must
3 star anise ,must
1 bark Chinese cinnamon
3 scallion whites ,must
1/4 teaspoon Sichuan peppercorn ,must
4 cloves
1/4 teaspoon whole cumin seeds
1/8 teaspoon fennel seeds
1 Amomum tsao-ko ,Cao Guo
3 amomum kravanh ,White Dou Kou
Instructions
Heat the spices in oil over the slowest fire for around 5 minutes until the scallion white becomes slightly brown and you can smell the strong aroma. Filter all the spices out and leave the oil in the pot.
Place around 5 tablespoons of red pepper powder in a bowl.
Re-heat the oil in the pot until slightly smoky and then pour half of the hot oil over the red pepper powder. Rest the left oil for 5 minutes.
Add another 2 tablespoons of red pepper powder, 1 tablespoon of toasted sesame seed and 1/4 teaspoon Sichuan peppercorn in the bowl. Pour the left half oil again.
Source : https://www.chinasichuanfood.com/
0 Comments