Today I am going to show you how to make Chinese Chili Oil Sauce “रातो पिरो खोर्सानीको तेल”.
This sauce compliments many Chinese and various international dishes.
It is used as one of the ingredients to enhance the taste of many recipes. Adding Chili Oil to Chow Mein, Fried rice, Thukpa, etc. makes them really spicy and good. I regularly use this as of one of the main ingredients. Let me share that recipe with you today.
Here are the ingredients for Chili Oil:
- Crushed Red Pepper Flakes “मसीनो खोर्सानीको टुक्रा”: 1/2 cup. It’s recipe link is down below.
- Vegetable, canola or peanut oil “तेल”: 1 cup
- Sichuan Pepper “टिम्मुर”: 1/2 tablespoon
Oil need to be really hot for this sauce. Let’s pour oil and turn the heat to high. While oil is heating up, let’s add Sichuan pepper. Key here is to fry Sichuan pepper temporarily to extract just its flavor and will be filtered out from the actual sauce. Let’s stir. My stove is on high-heat. Let’s keep heating for another minute. I can smell the aroma from Sichuan pepper and it’s very delicious. Oil is already very hot. Let’s turn the stove-off.
Pour crushed red pepper flakes into a deep bowl. Add hot oil on top by filtering out the Sichuan pepper using mesh coffee-tea strainer. Make sure Sichuan pepper stays behind. Let’s stir. Be very cautious, it’s very hot.
If you have child at home, make sure there are enough ventilation and doors, windows are open. It can be more oily. Again, adjust oil in the
beginning per your liking. Sichuan pepper smell delicious. After it cools down, I’ll store it in an air-container for reuse. Without refrigerating, it lasts for a very long time.
Our hot Sichuan chili oil is now ready! Try this at home and share your comments down-below.
Leave a Reply