Chili oil (chili oil)
This condiment can be stored for about a month, so make a large batch and use it in a variety of dishes, not just Chinese food. It's quite spicy, so it's best used as an accent in your cooking.
When pouring the oil, pour it slowly, as pouring it too quickly will cause it to splatter and it's quite spicy.
When pouring the oil, pour it slowly, as pouring it too quickly will cause it to splatter and it's quite spicy.
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
-
- a leek Green part of
- 10g
-
- ginger
- 10g
-
- Salad oil
- 200cc
[PR]
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