Making chili oil
When you cook soft tofu stew or when you cook spicy Chinese food You need chili oil~ But the chili oil sold on the market has a lot of chili-flavored~oil. So I make it simple at home. If you make enough once, you can use it here and there. Especially for me, a spicy cooking mania, it's for condiments that can't be left out ^.^
6 serving
Within 30 minutes
도곡맘레시피
Ingredients
  • Red pepper powder
    1cup
  • leek
    1piece
  • Ginger
    10ea
  • Garlic
    10ea
  • Sunflower seed oil
    2cup
Cooking Steps
STEP 1/4
Put 2 cups of sunflower seed oil, green onions, ginger, and garlic in a pot and boil them all together.
Until golden brown and fragrant.
STEP 2/4
When the vegetables are golden, turn off the heat, add red pepper powder, and cool it down to complete the red pepper oil!!
Red pepper powder burns easily in oil
Please! Please!Please!
Turn off the heat and put it in.
STEP 3/4
If you put a coffee net or Korean paper on the tray and filter it out, the pepper oil is complete.
STEP 4/4
If you keep chili oil at room temperature, you can use it deliciously for 2-3 months.
It's delicious if you filter out the red pepper powder left over and put it in ramen or soft tofu stew. When you dip it in tangsuyuk, add a spoon of red pepper powder in soy sauce to make a very delicious sauce.
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