This recipe follows a recipe from ShanXi province called “Shan Xi You Po La Zi” (陕西油泼辣子). It’d better use the chili powder from ShanXi province. But it is hard to find it in my local Chinese grocery store, so I just used the chili powder I found in the store.
Once made, store the oil in a ceramic container with lid. Then use it in noodles, salad, soup etc.
You’ll need:
- 50g ground chili
- 1/2 tsp salt
- 3g Sichuan peppercorn
- 1 bay leaf
- 1 Tsaoko Amomum Fruit
- 2 nutmeg
- 1 cup of cooking oil
- 15 g roasted white sesame
- 2 tsp vinegar
Instruction:
Take a bowl, mix ground chili, salt and sesame together. Add the rest of the ingredients to the bowl
Heat up cooking oil in a wok over the medium heat. When the oil is hot, and turn off the heat. Let the oil cool down for 1-2 minutes. DON’T handle the hot oil immediately
Don’t pour the oil to the bowl all at once. Pour 1/3 of oil to the bowl, stir and mix with the dry ingredients in the bowl. (Caution: carefully handle the hot oil.) You’ll see bubbles in the bowl while pouring the hot oil, meanwhile you’ll smell the aroma and hear the drizzling sound. Then pour another 1/3 of the oil, stir and mix. Repeat the same for the remaining oil. Once oil has been transferred to the bowl, add 2 tsp vinegar, and let it cool off (the bowl is very hot, don’t burn your fingers).
The chili oil tastes better the next day once the taste of seasonings are combined together
Cooking Tips:
Better store the chili oil in a ceramic jar with a lid
Don’t use fine chili powder, use the coarse ground chili with seeds
Chili oil can be used for noodles, cold salad…
Condiment for noodles, salad...
- 50 g ground chili
- 1/2 tsp salt
- 3 g Sichuan peppercorn
- 1 bay leaf
- 1 Tsaoko amomum fruit
- 2 nutmeg
- 1 cup of cooking oil
- 15 g roasted white sesame
- 2 tsp vinegar
-
Take a bowl, mix ground chili, salt and sesame together. Add the rest of the ingredients to the bowl
-
Heat up cooking oil in a wok over the medium heat. When the oil is hot, and turn off the heat. Let the oil cool down for 1-2 minutes. DON'T handle the hot oil immediately
-
Don't pour the oil to the bowl all at once. Pour 1/3 of oil to the bowl, stir and mix with the dry ingredients in the bowl. (Caution: carefully handle the hot oil.) You'll see bubbles in the bowl while pouring the hot oil, meanwhile you'll smell the aroma and hear the drizzling sound. Then pour another 1/3 of the oil, stir and mix. Repeat the same for the remaining oil. Once oil has been transferred to the bowl, add 2 tsp vinegar, and let it cool off (the bowl is very hot, don't burn your fingers)
-
The chili oil tastes better the next day once the taste of seasonings are combined together
Cooking Tips:
- Better store the chili oil in a ceramic jar with a lid
- Don't use fine chili powder, use the coarse ground chili with seeds
- Chili oil can be used for noodles, cold salad…
