Easy Chili Oil

Name: Easy Chili Oil
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: Some Coarse chili powder; Some Five spice powder; Some Cooked Sesame; Some Vegetable oil; Some salt

by Xiao Xiaoduo and Buns

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

I am not from Shaanxi, but I like to eat Shaanxi noodles. When I was working outside, there were several Shaanxi noodle restaurants near my residence. I’m back home now. There is no Shaanxi noodle restaurant here. I only occasionally tinker with it, and sometimes I make some simple chili oil, and two spoonfuls of noodles for cold dishes. It’s delicious.

Ingredients

Easy Chili Oil

1. First prepare a clean and water-free container, which must be resistant to high temperatures, preferably with a lid. It is best to put a heat insulation pad below to prevent scalding the tablecloth.

2. 3 tablespoons of chili powder, 1 tablespoon of five-spice powder, 1 tablespoon of salt, 1-2 tablespoons of cooked sesame. The ratio is not absolute and can be adjusted. Stir well first.

3. Pour an appropriate amount of vegetable oil into the pot. Rapeseed oil is more fragrant. I use corn oil. First, reduce the heat to small bubbles.

4. Let the oil cool for a minute, pour a little into a bowl, and stir well.

5. Heat the oil again, pour all in, and stir quickly evenly. After allowing to cool thoroughly, seal and store.

Tips:
1. It's better to use thick chili powder, too thin will cause it to burn and become black. Too much five-spice powder is easy to grab the taste. Salt is optional. Rapeseed oil for oil is more fragrant, or corn oil and sunflower oil blended oil, peanut oil tastes too strong. 2. Pay attention to safety when pouring oil.