2 ms·
its so good, isn't it? Sichuan chili oil has become my favorite condiment. I make it at home in batches and add it to practically everything. Incredible how go
by spaceman_2020 4y ago
its so good, isn't it? Sichuan chili oil has become my favorite condiment. I make it at home in batches and add it to practically everything.
Incredible how good just rice, a dash of light soy sauce, an egg, and a good helping of chili oil can taste.
- leobg 4y agoDo you make it yourself? What kind of oil do you use? Do you have a link to a recipe? I want to try it! Sounds yummy
- spaceman_2020 4y agoI've modified it slightly over time, but the base is pretty much this recipe: https://www.youtube.com/watch?v=mrXPNq3QdfY https://www.youtube.com/watch?v=mrXPNq3QdfY
- leobg 4y agoLovely. Thank you! Any modifications you can recommend?
- washadjeffmad 4y agoI've been looking for toasted rapeseed, but even our mainland market doesn't carry it. To substitute, I roast whole barley to infuse canola. You can probably just add a little sesame oil to it instead. Corn oil and grape seed are also fine carriers. As for recipes, Kenji Alt-Lopez has a wok cookbook with some for chili oils, but Fuchsia Dunlop is really the definitive author on Sichuan cooking.