How to Make Chinese Red Oil (Difficult Version)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
32
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Calories
27 kcal
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Course
Condiments
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Cuisine
Chinese
How to Make Chinese Red Oil (Difficult Version)
Description
How to Make Chinese Red Oil (Difficult Version) is a layered chili oil preparation featuring dried chili peppers, Sichuan peppercorns, and white sesame seeds combined with neutral cooking oil. The process starts by frying the dried chili flakes gently to enhance aroma, then crushing them roughly. The oil is infused with ginger, green onion whites, and a blend of spices including star anise, bay leaf, cinnamon, tsaoko, and fructus amomi, all fried slowly to release fragrance.
Hot oil is poured over the chili flakes to extract color and flavor, creating the characteristic vibrant red oil. After mixing, the oil is heated almost to smoking and then cooled before storage. The infusion time of 1-2 days develops the classic color and flavor balance.
This chili oil lacks added salt in the basic version, allowing control over seasoning in dishes. It is suitable as a condiment or flavor enhancer in Chinese cuisine, pairing well with noodles, dumplings, and stir-fries. Properly sealed chili oil can be stored up to a month.
The recipe notes clarify nutritional information per tablespoon and explain that adding salt with the powdered chilies will produce a salty variation. This detail allows customization of seasoning based on preference.
Ingredients
- 100 g dried chili peppers ,cut into small pieces
- 1 tbsp. Sichuan peppercorn
- 1 tbsp. white sesame seeds
- 2 cups neutral cooking oil recommend colleseed oil, generic cooking oil
- 2 green onion ,white parts only
- 1 ginger sliced, thumb-sized piece
Spices
- 2 star anise
- 2 bay leaf
- 1 cinnamon small piece, Chinese type
- 1 tsaoko ,optional
- 1 small fructus amomi ,砂仁 (optional)
Instructions
Make the pepper flakes
- Cut the dried whole chili peppers. If you want to reduce the hotness, discard part of the seeds.
- Fry the pepper sections over slow fire until they turn dark red (the purpose of this step is to stimulate the aroma).
- Transfer the dried chili peppers into a stone mortar and then crush roughly.
Prepare the oil
- Transfer the crushed chili flakes to a bowl, add Sichuan peppercorn and toasted sesame seeds.
- Add oil in wok and cut the spring onion into one inch sections and slice ginger. Fry over slow fire until they becomes brown.
- Transfer them out and then add dried spices. Continue fry over slow fire until aromatic. Move the spices out.
Mix oil with pepper
- Pour around 1/2 cup of hot oil into the chili fakes. Mix well.
- Turn up the fire and heat the oil until almost smoky. Pour the remaining hot oil into the chili flakes.
- Pour to a air-tight container, wait for 1-2 days until the red color is formed.
Notes
- The nutritional facts are calculated per tablespoon of chili oil; adjust amounts for your serving size.
- Store the chili oil in a sealed container for up to one month to maintain freshness.
- Add 1 teaspoon of salt with chili powders if a salted chili oil is preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32Serving
Amount Per Serving
Calories 27 kcal
% Daily Value*
| Calories | 27kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 3mg | 0% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 840IU | 17% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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