Chili oil (chili oil)
This seasoning can be stored for about a month, so make a large amount and use it not only in Chinese but in a variety of dishes. It's quite spicy, so it's a good idea to use it as an accent to your cooking.
When pouring oil, if you pour it in with force, it will splash out and it will be very irritating, so pour it slowly.
When pouring oil, if you pour it in with force, it will splash out and it will be very irritating, so pour it slowly.
How to make it
1
Add the chili peppers to a heat-resistant container and lightly moisten them with a spray bottle filled with water.
2
Put on gloves and rub it well.
3
Add the chopped long green onions and thinly sliced ginger to [2]. Put salad oil in a frying pan, heat it to a high temperature, and add it little by little, mixing it into [2], with a guideline of 190°C to 200°C.
4
Once you've finished mixing, leave it overnight and slowly filter it with a paper towel or something similar to finish.
material
-
- Ichimi chili pepper
- 50g
-
- Green onion part
- 10g
-
- ginger
- 10g
-
- Salad oil
- 200cc
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