Chili oil (chili oil)
This seasoning can be stored for about a month, so make a large batch and use it in a variety of dishes, not just Chinese cuisine. It has a fairly spicy flavor, so it's good to use it as an accent in dishes.
When pouring the oil, pour it slowly, as it will splash if poured too quickly and is quite pungent.
When pouring the oil, pour it slowly, as it will splash if poured too quickly and is quite pungent.
How to make it
1
Add the chili peppers to a heat-resistant container and lightly moisten them with a spray bottle of water
2
Wear gloves and rub well
3
Add chopped green onions and thinly sliced ginger to [2]. Heat salad oil in a frying pan over high heat, aiming for 190-200°C, and gradually add it to [2] while stirring
4
Once you've finished mixing, leave it overnight and then strain it slowly using a paper towel
material
-
- chili pepper
- 50g
-
- Green onion part
- 10g
-
- ginger
- 10g
-
- Salad oil
- 200cc
[PR]
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