4 Simple Secret Oils to Cook Authentic Chinese Food

Chili Oil

4 cups Vegetable oil
150g Dried Chili (Er Jing Tiao) or crushed red pepper flakes
100g White sesame seeds

1. Heat the oil in a wok over medium high heat. When the oil starts to bubble slightly, turn the heat down to medium or low heat. The ideal heat should be about 225° to 250°F so as not to burn the oil and spices.
2. In a separate heat-proof bowl, add crushed red pepper flakes and white sesame seeds. Slowly pour the oil over the red chili flakes mixture.
3. Remove the aromatics from the oil using a strainer.
4. STORE in an airtight bottle or jar.

Assorted Aroma Oil

4 cups Vegetable oil
150g Shallot
250g Green onion
150g Celery
150g Carrot

1. Heat the oil in a wok over medium high heat.
2. Add shallot, green onion and stir well. Turn off the heat at temp 482°F/250°C.
3. Add celery and carrot and fry ingredients until dark brown to maximize flavors.
4. Remove the aromatics from the oil using a strainer.
5. STORE in an airtight bottle or jar.

Green Onion Oil
4 cups Vegetable oil
250g Green onion, halfed

1. Heat the oil in a wok over low heat.
2. Add the lower half of green onion and stir well. Fry for about 1 minute.
3. Add the upper half of green onion and fry ingredients until dark brown to maximize flavors.
4. Turn off the heat at temp 482°F/250°C. Remove the aromatics from the oil using a strainer.
5. STORE in an airtight bottle or jar.

Peppercorn Oil
4 cups Vegetable oil
120g Sichuan peppercorn (Da Hong Pao)

1. Heat the oil in a wok over medium high heat. Turn off the heat at temp 482°F/250°C.
2. In a separate heat-proof bowl, add Sichuan peppercorn and slowly pour the oil over the peppercorns.
3. When the oil is done cooking, the peppercorns should be darker in color, but not blackened.
4. Remove the aromatics from the oil using a strainer.
5. STORE in an airtight bottle or jar.

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