Red Chile Oil (紅油)

TS:
This is that scary red slick that one usually sees on top of Sichuan or Hunan dishes. =)




JS:
To make this red chile oil, I used 2 cups of peanut oil. I waited for the hot to be hot enough before I put in approximately 1/4 cup of the chili flakes.

TS:
We used these Sichuan red chile flakes. They are in bigger flakes and do smell different from standard chile flakes.

JS:
The chili flakes should sizzle quietly, not violently. (If the flakes start popping, then the oil is too hot.)

After five minutes, I turned off the heat. I was actually too lazy to strain the oil immediately and waited for the next day to pour the oil through a strainer or a cheesecloth.



JS:
After straining out the flakes, the result is a beautiful red oil that you can now use for your spicy Sichuan dishes.

Or not.

I think TS has another fantastic application for this oil. Stay tuned!


Red Chile Oil (紅油)
Sichuan Chili Oil
We used the two oils to make Spicy Sweet Sichuan Popcorn!

eatingclub Sichuan/Sichuan-inspired (Szechuan)
Red Chile Oil (紅油)
Sichuan Peppercorn Chili Oil
Spicy Sweet Sichuan Popcorn
Gong Bao ("Kung Pao") Chicken (宮保雞丁)
Eggplant Dandan Mian (擔擔麵)
Sichuan "Crossed Hands" Wonton Dumplings 抄手, Two Ways (in Broth and with Chili Oil Sauce)
Sichuan Ma Po Tofu (麻婆豆腐)
Water Boil Fish (水煮魚) or Water Boil Beef (水煮牛肉)

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