Difference between revisions of "Sichuan chili oil"

From Cookipedia

 
(6 intermediate revisions by the same user not shown)
Line 3: Line 3:
 
|title=Sichuan chili oil, Chinese recipe  
 
|title=Sichuan chili oil, Chinese recipe  
 
|titlemode=replace
 
|titlemode=replace
|keywords=Sichuan chili oil recipe Chinese recipes from The cook's Wiki
+
|keywords=#sichuanpeppercorns #sichuanchilioil #chinesecuisine #peanutoil #celsius #sesameoil #sieve #thermometer #degrees #refrigerator #chiliflakes
 +
|hashtagrev=032020
 
|description=This recipe together with all of the photographs, is taken directly from Robin's cookery blog
 
|description=This recipe together with all of the photographs, is taken directly from Robin's cookery blog
 
}}
 
}}
 
 
<!-- /seo -->
 
<!-- /seo -->
 
{{Template:CookTools}}
 
{{Template:CookTools}}
<div class="right_imgs" style="float: right; width: 320px;">
 
 
{{recipesummary
 
{{recipesummary
 
|TotalCalories = 2041
 
|TotalCalories = 2041
|PortionCalories = 5
+
|PortionCalories = 11
 
|DatePublished=17th January 2013
 
|DatePublished=17th January 2013
 
|Author=Chef
 
|Author=Chef
Line 20: Line 19:
 
  |PrepTime = 50 minutes
 
  |PrepTime = 50 minutes
 
  |CookTime = 10 minutes
 
  |CookTime = 10 minutes
  |Image = [[Image:Hot Chili oil.jpg|300px|alt=Electus]]
+
  |Image = [[Image:Hot Chili oil.jpg|alt=Electus]]
 +
<span class="review">
 +
<span class="reviewHeader">
 +
====Best recipe review====
 +
</span>
 +
''<span class="reviewTitle">Lip-tingling!</span>''
 +
 
 +
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span>
 +
 
 +
<span class="reviewDesc">Superb way to get my Szechuan pepper-fix.</span>
 +
 +
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span>
 
}}
 
}}
[[Image:Szechuan chilli oil - heated.jpg|thumb|300px|right|Heating the chillies and peppercorns]]
 
[[Image:Szechuan chilli oil - cold.jpg|thumb|300px|right|Opaque when taken from the fridge]]
 
</div>
 
 
This recipe together with all of the photographs, is taken directly from [[User:Robin|Robin's]] cookery blog: [http://kokrobin.wordpress.com/ Kok Robin]
 
This recipe together with all of the photographs, is taken directly from [[User:Robin|Robin's]] cookery blog: [http://kokrobin.wordpress.com/ Kok Robin]
 
To quote [[User:Robin|Robin]]:
 
To quote [[User:Robin|Robin]]:
''"The combination of [[Chillies|chillies]] and [[Sichuan peppercorns|sichuan peppercorns]] is just divine. And so typical of [[Sichuan cuisine|sichuan cuisine]]. I used to live in Beijing for 2.5 years. In this time I absolutely fell in love with [[Chinese cuisine]], but sichuan cuisine in particular. And the sichuan [[Peppercorn|peppercorn]] is largely responsible for that. I just love the tingly, numbing, citrusy, sharp taste.''
+
''"The combination of [[Chillies|chillies]] and [[Sichuan peppercorns|sichuan peppercorns]] is just divine. And so typical of [[Sichuan cuisine|sichuan cuisine]].
''So I was delighted to discover this homemade [[Chili oil|chili oil]]. To me, it’s simply Sichuan in a Bottle."''
+
 
 +
I used to live in Beijing for 2.5 years. In this time I absolutely fell in love with [[Chinese cuisine]], but sichuan cuisine in particular. And the sichuan [[Peppercorn|peppercorn]] is largely responsible for that. I just love the tingly, numbing, citrusy, sharp taste.''
 +
 
 +
''So I was delighted to discover this homemade [[Chili oil|chili oil]]. To me, it's simply Sichuan in a Bottle."''
  
 
{{RecipeIngredients
 
{{RecipeIngredients
Line 45: Line 55:
 
|Store in your [[Refrigerator|refrigerator]] for a couple of weeks.
 
|Store in your [[Refrigerator|refrigerator]] for a couple of weeks.
 
}}
 
}}
 +
<gallery widths=300px heights=300px perrow=5>
 +
Image:Szechuan chilli oil - heated.jpg|thumb|300px|right|Heating the chillies and peppercorns
 +
Image:Szechuan chilli oil - cold.jpg|thumb|300px|right|Opaque when taken from the fridge
 +
</gallery>
 
===Robin's notes===
 
===Robin's notes===
 
Funny thing is that with my version it always “sets”.
 
Funny thing is that with my version it always “sets”.
Line 60: Line 74:
 
[[Category:FotoosVanRobin recipes]]
 
[[Category:FotoosVanRobin recipes]]
 
[[Category:Boiled or simmered]]
 
[[Category:Boiled or simmered]]
 +
 +
<!-- footer hashtags --><code 'hashtagrev:032020'>#sichuanpeppercorns #sichuanchilioil #chinesecuisine #peanutoil #celsius #sesameoil #sieve #thermometer #degrees #refrigerator #chiliflakes </code><!-- /footer_hashtags -->

Latest revision as of 15:20, 9 December 2022


Sichuan chili oil
Difference between revisions of

Best recipe review

Lip-tingling!

5/5

Superb way to get my Szechuan pepper-fix.

The Judge
Servings:350 ml bottle of chilli oil
Calories per serving:11
Ready in:1 hour incl. cooling
Prep. time:50 minutes
Cook time:10 minutes
Difficulty:Easy
Recipe author:Chef
First published:17th January 2013

This recipe together with all of the photographs, is taken directly from Robin's cookery blog: Kok Robin To quote Robin: "The combination of chillies and sichuan peppercorns is just divine. And so typical of sichuan cuisine.

I used to live in Beijing for 2.5 years. In this time I absolutely fell in love with Chinese cuisine, but sichuan cuisine in particular. And the sichuan peppercorn is largely responsible for that. I just love the tingly, numbing, citrusy, sharp taste.

So I was delighted to discover this homemade chili oil. To me, it's simply Sichuan in a Bottle."


Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Method

  1. Put everything except the oil in a heat proof container.
  2. Heat oil between 107 to 122.5 degrees Celsius and pour over the other ingredients. Be careful because it will sizzle. (Or actually, when you have a thermometer, like I do, you will notice it won't sizzle at all. If you don't, then yes, be careful)
  3. Leave to cool down. After the flavours have blended for a day you can sieve the oil, if you wish.
  4. Store in your refrigerator for a couple of weeks.

Robin's notes

Funny thing is that with my version it always “sets”.

When I take it out of the fridge it will become nice and translucent again, but cold it looks like this.

I’m quite sure it doesn’t make any difference to the taste, but if anybody knows why this happens, please tell me! (*edit* It’s the type of oil)

Browse Cookipedia's recipes with Pinterest

Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user you'll find this feature useful.

#sichuanpeppercorns #sichuanchilioil #chinesecuisine #peanutoil #celsius #sesameoil #sieve #thermometer #degrees #refrigerator #chiliflakes
https://www.cookipedia.co.uk/recipes_wiki/Sichuan_chili_oil