If you want the heat and flavor of chilis in your food but don't want to pick through chunky pieces of peppers, then chili oil is the way to go. To make it, Jing Gao likes to use about a 4-to-1 ratio of oil to dried chilis. The oil is heated up and poured over the chilis, and then the mixture is allowed to sit to give the oil time to extract the flavor. Then, after straining, the chili oil should be red, spicy, and ready to use in your favorite recipes.
Sometimes, chili oil is made with just peppers and oil, but cooks often add spices like cardamom, cinnamon, or star anise to increase the fragrance and depth of flavor. As for what to use it on, the options are almost limitless. Per Jing Gao, "You can make cold appetizers like cucumber salad, you can fry with it, use it in mapo tofu, or make a noodle dish where you mix it with soy sauce and black vinegar and garlic."
The same heating and infusing method can also be applied to Sichuan peppercorns to make Sichuan pepper oil. The numbing properties of the peppercorns will be transferred to the oil, which can be drizzled on a multitude of foods.
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2023-10-20 22:15:22Z
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