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Chili Oil Hong You

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Ingredients

Adjust Servings:
100 g chili flakes or 100 g coarsely ground chilies with seeds
550 550 ml peanut oil or 550 ml corn oil

Nutritional information

4501.6
Calories
4413g
Calories From Fat
490.4g
Total Fat
82.9 g
Saturated Fat
0mg
Cholesterol
1749.3mg
Sodium
53g
Carbs
37.1g
Dietary Fiber
7.7g
Sugars
14.4g
Protein
582g
Serving Size (g)
1
Serving Size

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Chili Oil Hong You

Features:
    Cuisine:

    so easy to do and very spicy. Thanks currybunny :) Made for All you can cook buffet

    • 40 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Chili Oil (Hong You), The best method of making chili oil for Sichuan cooking I have found – from the outstanding Fuchsia Dunlop book Sichuan Cookery. use it for dipping sauces etc; my hubby pours it over his pasta for breakfast! The more sediment you have, the hotter it is., so easy to do and very spicy. Thanks currybunny 🙂 Made for All you can cook buffet


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    Steps

    1
    Done

    Put the Chili Flakes Into a Glass Preserving Jar.

    2
    Done

    Heat the Oil Over High Heat Until Smoking Hot.

    3
    Done

    Remove from the Heat and Allow to Cool For About 10 Minutes to 120 - 130 Degrees Celcius. (i Don't Have a Themometer, I Just Cool For 10 Minutes).

    4
    Done

    Pour Onto the Chilies, Stir Once or Twice and Leave to Cool in a Shady Place. the Oil and Chilies Will Fizz and Swirl Around at First but the Chilli Flakes Will Settle as the Oil Cools. You Can Use the Oil Immediately, but the Flavour and Fragrance Will Improve After a Couple of Days.

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    Quinn Hughes

    BBQ guru known for his mastery of grilling and smoking meats to perfection.

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