How to make a nice Hong Kong Style chilly oil? - how to make chinese food from hong kong
SO Sung and I love Chinese food and want to know how to do a bit of chili oil.
I know it's from sesame oil, pepper and garlic, but how to cook?
How do you give the authentic taste of China?
Sunday, December 6, 2009
How To Make Chinese Food From Hong Kong How To Make A Nice Hong Kong Style Chilly Oil?
3 comments:
Add the ingredients and let the "strong" in a pot on the stove at a low value of steep up to 10 minutes (more flavor).
Then let cool to room temperature, strain and bottle. I use a bottle of old wine bar with an overflow type.
I tell you, you do it in small quantities, and set the course of time and ingredients for the flavor you are looking for.
I have 2 versions at home ... too hot for me and very sensitive to the woman
Good luck!
The kitchen is certainly the key, use a quality habanero peppers, red or brown solid, wide, or even a joiaquille. Chain and the sun is completely dry, a process that Flake dry, dry in an iron pan or a wok, throw heavy 1 / 4 cup red pepper flakes over medium heat to reduce sharply until the beginning of the liberation of oil and heat on low 4 Add garlic cloves 1 cup sesame oil (the trick is to use energy in a rigid metal spatula to ban such a product to stick or use of such products to heat begins to caramelize), simmer for 5 minutes then add 4 El soybean quality simmer another 20 minutes to adjust. paprika used as a function of time to heat can enjoy the taste ...!
I know nothing about Hong Kong, chili oil and white, but here's how they do in the People's Republic of China. U buy some dried chilli FRY No supermarket ground in a pan with a little vegetable oil. Chile will be extremely hot place in a large bowl and a little vegetable oil, vegetable oil boiling n that's it!
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