Making and Using Chili Oil
Traditional method for making chili oil, producing a bright red oil suitable for cooking spicy dishes and dressing cold appetizers.
Ingredients
vegetable oil
1500g
dried pointed red chili peppers (cut into thin strips or small pieces, blanched with hot water and drained)
100g
fresh ginger
50g
scallions
50g
Instructions
1
Refining the oil
First pour the oil into a pot and heat it, remove the yellow pigment, and when it turns white, add the scallions and ginger for deep-frying.
2
Preparing the chilies
Cut the dried chilies into thin strips or small pieces in advance, blanch with hot water and then drain.
3
Steep-frying the chilies
When the oil temperature cools to 30-40°C, place the chilies in a ladle, turn to low heat and slowly steep-fry until the oil turns red.
4
Finishing
Remove and discard the scallions and ginger, let cool, and set aside for later use.
