ID: 267e7074...
This is a wonderfully aromatic and addictive homemade Sichuan-style chili oil. Infused with a blend of classic spices like star anise, cinnamon, and Sichuan peppercorns, it's the perfect condiment to elevate everything from dumplings and noodles to stir-fries.
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Toast whole spices in a dry pan until fragrant. → Gently heat a neutral oil and infuse it with the toasted spices for 5 minutes. → Place chili powder and salt in a heatproof jar. → Strain the hot, infused oil over the chili powder. → Stir, add back some whole spices, and let it cool before storing.
Toast whole spices in a dry pan until fragrant. → Gently heat a neutral oil and infuse it with the toasted spices for 5 minutes. → Place chili powder and salt in a heatproof jar. → Strain the hot, infused oil over the chili powder. → Stir, add back some whole spices, and let it cool before storing.
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Using a neutral-tasting oil like peanut or vegetable oil is best, as it acts as a carrier for the spice flavors without adding its own strong taste.
For the best result, use an Asian chili powder that has a mix of both ground chili and chili seeds for better color and texture.
Be very careful with the heat when infusing the oil. It should be a gentle sizzle, not a vigorous boil, to prevent the spices from burning and becoming bitter.
The chili oil will continue to develop flavor as it sits. It can be stored in the pantry for a very long time.
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