Sichuan Chile Oil (ChiliOil1)
Fourth time making this recipe but the first time actually taking notes and putting it into the website.
Made 500 milliliters on 2022-04-03
Link about this beverage The Woks of Life (Recipe)
Inspiration for
Process notes
2022-04-03
@0min: Oil and in-boil ingredients were placed in our smallest stainless steel pot using a single burner set to 4.
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@10min: Set heat level to 5.
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@20min: Oil is 240°. Bubbles forming on ingredients. Lowered heat level to 4.
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@25min: Oil is 270°. Lowered heat level to 3.
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@36min: Oil is at 282°.
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@60min: Oil is at 300°. Put small strainer on our large measuring cup and poured oil into cup, then poured oil on top of "dry" ingredients in 500mL mason jar. Good sizzle on the chili flakes. Some oil was left over, so I probably only need 425mL-450mL of oil next time.
Heat the oil for 60 minutes
At 0 minutes
475 milliliters of Vegetable Oil (Pure Wesson brand)
At 0 minutes
5 grams of Star Anise (Roughly 6 whole stars)
At 0 minutes
10 grams of Cinnamon Stick (Cassia Cinnamon, sticks were broken into fairly small pieces.)
At 0 minutes
2 Bay Leaf
At 0 minutes
1 tablespoon of Green Sichuan Peppercorn (D.M.D. Brand)
At 0 minutes
3 tablespoons of Red Sichuan Peppercorns (Natural Plus Green brand from Amazon)
Dry additions
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1.5 teaspoons of Kosher Salt. (All of the following ingredients were added to 1 500mL mason jar before the strained, hot oil was poured over them.)
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8 tablespoons of Sichuan Chili Flakes. (Natural Plus Green brand from Amazon)
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1 tablespoon of Chinese Black Vinegar. (Soeos brand)