Chinese cuisine uses a lot unique ingridients be it fermented bean paste, tofu, chinese cooking wine and ofcourse aromatic infused oils. These oils are not used as a cooking medium rather to flavour, to season or finish off a dish. Today i am going to share with you the recipe for chilly oil. Infused with chillies, sessame and sichuan peppercorns.
Chili Oil
Aromatic oil flavoured with chilies and sichuan pepper
Ingredients
- 15 gram dry kashmiri chilly
- 10 gram byadgi chilly
- 10 gram sichuan peppers
- 2 tbsp sessame seed
- 1 tbsp blackpeppercorn
- 300 ml oil any nuetral cooking oil
- 1 alkanet root 2-3 inch piece, Optional
Instructions
- Put all the dry ingridients into a bowl.
- Heat the oil upto 200°C.
- Turn off the heat and wait for 1 minute.
- Pour the hot oil on the dry ingridients. Keep it covered for 8-10 hours.
- Strain the aromatic oil.
Notes
- Use it to flavour or finish off dishes.
- Use it for dips.
