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Suggest a better description1) Place oil and selected aromatics into a pot with at least two inches of clearance between the oil and the rim of the pot. If using minimum aromatics, 1 ½ cups of oil should do it. If using all the aromatics, you can add up to 3 cups of oil. Set it over medium heat to start, then progressively lower it to medium low or low heat as the oil comes to temperature. The oil should be at about 225-250° F / 110-120° C and causing small bubbles to slowly rise from the aromatics. If you notice the spices sizzling more vigorously than that or turning dark too quickly, reduce the heat to cool it down. If you are not achieving small bubbles, slowly increase the heat. For novice cooks, hovering around 200-225° F is the safest way to prevent burning. In this instance, we kept ours at 225°F.
2) Add aromatics, leaving the chiles out. Turn off the heat and let steep for 30 minutes.
3) Stain the oil and bring it back to temperature. Pour over the chile flakes in a heat-proof container.
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Serving Size: 1 Serving (261g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 2295 | ||
Calories from Fat: 2295 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 259.3g | 346 % | |
Saturated Fat 33.6g | 168 % | |
Monounsaturated Fat 71.5g | ||
Polyunsanturated Fat 141.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.4mg | 0 % | |
Potassium 8.7mg | 0 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.7g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2295
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