Sichuan Chile Oil w/ Shallot (ChiliOil2)
A copy of (ChiliOil1) but with some shallots added.
Made 500 milliliters on 2022-08-18
Inspired by Sichuan Chile Oil (ChiliOil1)
Inspiration for Sichuan Chile Oil w/ Garlic (ChiliOil3)
Process notes
2022-08-18
@0min: put on a single burner on level 4
2022-08-18
@20min: oil is ~217°. Some bubbles are forming on the ingredients.
2022-08-18
@28min: oil is ~261°
2022-08-18
@34min: this is where I added the shallots in a strainer in the oil. Temp is ~280°.
2022-08-18
@60min: Oil is ~300°. Poured the oil in a strainer (which still has the shallots) into the large measuring cup and then added the oil into the mason jar. Stirred the flakes with a butter knife. Good sizzle on the flakes.
Like last time, there was some left over oil. Should've used ~450mL of oil instead.
Like last time, there was some left over oil. Should've used ~450mL of oil instead.
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
2022-08-18
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.)
2022-08-18
8 tablespoons of Sichuan Chili Flakes. (Natural Plus Green brand from Amazon)
2022-08-18
1 tablespoon of Chinese Black Vinegar. (Soeos brand)
2022-08-18
30 grams of Shallot. (At around 34 minutes when oil was at ~280°, I put our small strainer in the oil and placed the minced shallots into the strainer for about 18 minutes. At this point, they were fairly brown. I ended up not adding them to the jar because they were a bit sweet and the burnt ones were bitter. Hopefully it adds some flavor to the oil, though.)