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DISH NAME : CHILLI OIL
Preparation Time : 5 minutes
Cooking Time : 5 minutes
Description
Chili oil is used in many Szechuan dishes. Besides its use in cooking, chilli oil is also served with dim sum. Like all hot oil infusions, the secret to making chili oil lies in getting the temperature of the heated oil just right. Too cool and the oil won’t absorb the flavors; too hot and the chili flakes will burn.
Note
1) Make sure the oil is not too hot so that it burns the flakes. If it is not hot enough, the oil will not be flavored.
| Quantity | Name |
|---|---|
| 1 Tbsp. | Red chilli flakes |
| 120 Ml. | Oil (flavorless) |
Method
1) Add chilli flakes to a jar.
2) Heat oil in a pan till really hot but not smoking. Pour over chilli flakes.
3) Transfer to a sterlized bottle either with the flakes or without flakes. I transferred only the oil floating on top.
Serving Suggestions
Use as required in Chinese dishes.