Homemade Chinese spicy red oil. This is a Composited Sichusn style chilli oil.
Calories: 27 kcal
dried chili peppers
,cut into small pieces
white sesame seeds
,recommend colleseed oil
,white parts only
Make the pepper flakes
Cut the dried whole chili peppers. If you want to reduce the hotness, discard part of the seeds.
Fry the pepper sections over slow fire until they turn dark red (the purpose of this step is to stimulate the aroma).
Transfer the dried chili peppers into a stone mortar and then crush roughly.
Prepare the oil
Transfer the crushed chili flakes to a bowl, add Sichuan peppercorn and toasted sesame seeds.
Add oil in wok and cut the spring onion into one inch sections and slice ginger. Fry over slow fire until they becomes brown.
Transfer them out and then add dried spices. Continue fry over slow fire until aromatic. Move the spices out.
Mix oil with pepper
Pour around 1/2 cup of hot oil into the chili fakes. Mix well.
Turn up the fire and heat the oil until almost smoky. Pour the remaining hot oil into the chili flakes.
Pour to a air-tight container, wait for 1-2 days until the red color is formed.
The Nutrition facts are calculated based on about 1 tablespoon of the chili oil.
Please adjust the amount according to your needs. The chili oil can be kept up to a month in a sealed container.
This is no salt version, if you want your chili oil has some salty taste, add 1 teaspoon of salt with the chili powders.
How to Make Chinese Red Oil (Difficult Version)
Amount Per Serving
Calories from Fat 18
% Daily Value*
Total Fat 2g
Saturated Fat 1g
Total Carbohydrates 3g
Dietary Fiber 1g
* Percent Daily Values are based on a 2000 calorie diet.