How to make chili oil?

How to make chili oil?

The practice of chili oil

Prepared chili oil, mix cold dishes, noodles, tastes great
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Chinese
Keyword: chili oil
Prep Time: 10 mins
Cook Time: 10 mins
Servings: 5
Calories: 561kcal
Author: Jerry Ye

Ingredients

  • 40 g Chili powder
  • 10 g White sesame
  • 5 ml Rice vinegar
  • 300 ml Vegetable oil
  • 4 g Zanthoxylum bungeanum
  • 6 g star anise
  • 6 g Cinnamon
  • 3 g Cumin
  • 2 g Tsaoko
  • 1 g Fragrant leaves
  • 2 g Tempeh

Instructions

  • Mix sesame + paprika in a larger container.
    I bought two kinds of thick and thin, 20g each.
  • Prepare vinegar
  • Prepare the oil and pour it over medium-low heat.
  • Add spices and a pinch of salt at the same time
  • As the oil temperature increases, the aroma of the spices gradually becomes stronger. When the aroma is very strong, turn off the heat.
  • First pour half the amount of oil into the paprika, followed by the prepared vinegar, and stir quickly.
  • Pour in the remaining half of the oil and it's done.
    The spices in the oil can be removed first, or you can use a larger strainer when pouring the paprika.
  • Let cool and bottle.

Notes

I really like to eat

Nutrition

Nutrition Facts
The practice of chili oil
Amount Per Serving
Calories 561 Calories from Fat 567
% Daily Value*
Fat 63g97%
Saturated Fat 49g306%
Sodium 133mg6%
Potassium 193mg6%
Carbohydrates 6g2%
Fiber 4g17%
Sugar 1g1%
Protein 2g4%
Vitamin A 2372IU47%
Vitamin C 1mg1%
Calcium 71mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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