Chili oil
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Chili oil is one of the most basic seasonings in Chinese cuisine. Essentially it is a fiery and incredibly aromatic mixture of vegetable oil and hot pepper. To obtain a brighter taste, other spicy spices are added to the mixture - star anise, cinnamon, garlic, Sichuan pepper, ginger and Five Spice seasoning.
The process of preparing chili oil is extremely simple and takes only a few minutes, and the fantastic aroma of roasted spices not only awakens the appetite, but also brings an atmosphere of warmth and homeliness to the house. This is partly why today, like centuries ago, despite the abundance and availability of industrial versions of chili oil, the seasoning is still preferred to be prepared at home. Even a few drops of chili oil can improve the appearance and taste of almost any dish.
Viscous, spicy, orange-red chili oil goes well with salads and fresh vegetables, as well as with more substantial dishes - meat, fish, noodles and stews. Chili oil is also served as a sauce for savory versions of dim sum, and is used in marinades and soups.
Despite the high concentration of hot pepper, chili oil has a multifaceted taste. Added in small quantities, chili oil emphasizes and reveals the taste of other components of the dish, introducing warming notes and a whole bouquet of spicy aromas. Try it!
In the simplest version, to make chili oil you will need: red pepper and vegetable oil.
Vegetable oil: peanut, grape, sesame, soybean or regular vegetable oil, with a neutral odor. You can also use light olive oil, but it tends to harden when stored in the refrigerator - this is worth taking into account.
Pepper – dried hot red pepper. You can buy ready-made pepper flakes or grind your own dried hot peppers.
These are the basic components, to which several additional ones are usually added to give the seasoning a unique taste and make the aroma even more spicy.
The most popular options: Sichuan pepper, sesame seeds, star anise, bay leaf, five spice, cinnamon. You can add all or some of them, experimenting with richness and flavors.
One or two pieces of ginger root added to the oil are also optional ingredients. The ginger pieces help determine exactly when the oil is at the optimal temperature and also add a subtle flavor to it.
Ингредиенты
Chili flakes - 2 tbsp.
Ground red pepper - 2 tbsp.
Vegetable oil - 200 ml
Seasoning "5 spices" - 2 tsp.
Sichuan pepper - 1 tsp (ground)/2 tsp (peas)
Sesame - 3 tbsp.
Star anise - 2 stars
Bay leaf - 2 pcs.
Ginger root - 1-2 slices
Рецепт
1. Combine hot pepper flakes, ground red pepper, Szechuan pepper, sesame seeds and Five Spice.
2. Grind the spices. You can use ready-made ground spices, but if you have a choice, give preference to whole ones, as the mixture will be more aromatic.
3. Place the spices in a ceramic or clay container. Add 2 whole star anise and 2 bay leaves.
4. Measure out the vegetable oil and add one or two pieces of ginger to it. Heat the oil over medium heat until the ginger pieces shrivel and turn a deep golden color. If there is no ginger, keep an eye on the oil and turn off the heat as soon as light smoke appears above the surface. If you miss this point and the oil gets too hot, turn off the heat and wait until the smoke subsides before adding the oil to the spices.
5. Carefully, in a thin stream, pour hot oil into the spices. The mixture will sizzle and bubble. The hot oil will fry the spices and release their aroma.
6. Mix the mixture thoroughly and leave it to brew for 3-4 minutes. Then remove the star anise and bay leaf - these spices have a very strong aroma and taste, if left in the oil, they will gradually drown out the rest of the spice bouquet.
7. Chili oil is ready. The butter can be served immediately and used either warm or chilled. During the infusion and cooling process, the spices will settle to the bottom, which allows you to use the seasoning in two ways: use pure chili oil without spices - when you want a light and mild taste. Or shake and stir the oil and spices for a hotter, richer flavor.
8. The oil can be stored in an airtight container in the refrigerator for up to 6 months, but gradually its taste and aroma will weaken. Chili oil can be stored for 2 weeks without loss of taste.