How do you make real chili oil?
Question by C-Diddy: How do you make real chili oil?
I work at a Chinese restaurant but the cook wont give me the secret recipe, but i do know they buy dried whole red chili’s and run them through the meat grinder, also i think they might add a small amount of ginger or white pepper or maybe both idk but if you have heard of a similar recipe could you please post it cause i can eat that stuff on almost anything!
Best answer:
Answer by Chef Roach
http://chinesefood.about.com/od/szechuansaucesseasonings/r/hotchilioil.htm
http://www.chinesefood-recipes.com/chinese_sauces_seasonings_recipes/hot_chili_oil_recipe.php
http://www.cooksrecipes.com/sauce/chili-oil-recipe.html
http://www.globalgourmet.com/destinations/china/chilioil.html
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2 Responses to “How do you make real chili oil?”
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chili oil is Made with hot chile peppers, chili oil is the secret ingredient in many Szechuan dishes. Besides its use in cooking, chili oil (also called hot chili oil or pepper oil) is frequently served as a condiment in dim sum or noodle restaurants. 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. Ideally, the temperature should be about 225 – 240 degrees Fahrenheit (107 to 122.5 degrees Celsius). For best results, use peanut or canola oil. You can also use olive oil if desired; just make sure it has a high enough smoking point. (Steer clear of extra virgin olive oil).
This is a basic recipe for chili oil. Once you’ve got the technique down, feel free to jazz it up by adding garlic, ginger, cumin, sugar or other spices. To make it even hotter, add more dried chiles or reduce the oil to 1/3 cup. The chili oil can be used almost immediately, but for best results leave the oil for a day to allow the flavors to blend.
Chili Oil Ingredients
10 – 12 small dried chilies (1 – 2 inches long) to make 2 tablespoons coarsely chopped chili flakes
1/2 cup peanut, canola, or olive oil.
1 tablespoon sesame oil, optional
Hey, I’ve tried some recipes. The bottom two is pretty good. Umm, I’d go for the top one for more flavor.
Usually the way you make chilli oil is simple.
You just fry some garlic, ginger, you know spices, in heaps of oil right..
Heat that oil until it starts to smoke…..so always stay to watch. If you let the temperature keep rising it will catch on fire. Don’t do that, trust me, I’ve made a mess before.
Then you’ll have your chilli powder or chilli flakes waiting in like a cup or a bowl. Then you pour the oil from the pan into that bowl, to fry the chillies in order to get the fragrance out, and remember to stir, but with a metal spoon not a plastic one haha.
Anyways, good luck.
Chilli oil is too hot.
If chilli oil is not flavorful enough, they will put msg in it, so use msg with care.