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| Home -> [Asian, Chinese, Condiments, Ethnic] -> [Ma la oil china moon Recipe] |
Ma la oil china moon
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| Artist: |
_ |
Yield: |
2 |
| Categories: |
Asian, Chinese, Condiments, Ethnic |
Rating: |
no rating. |
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Ingredients:
| 1
| cup | Oil, Corn or Peanut | | 1
| cup | Oil, Sesame, Japanese | | 1/2
| cup | Scallions, green & white | | | - cut in rings | | 15
| | Ginger quarter-size coins | | | - smashed | | 2
| tbsp | Peppercorns, Szechwan brown | | 2/3
| cup | Chile Flakes, dried red | | | -shockingly pungent | | 2
| tsp | Salt, Kosher |
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Procedures:
| 1 | Combine all ingredients in a heavy, non aluminum 1 ?quart saucepan. | | 2 | Rest a deep-fry thermometer on the rim of the pot. | | 3 | Over moderately low heat, bring the mixture to a bubbly 225 degrees stirring occasionally. | | 4 | Let simmer for 15 minutes, checking to ensure the temperature does not rise. | | 5 | Remove from the heat and let stand until cool or overnight. | | 6 | Strain the oil without pressing the solids; then, discard the solids. | | 7 | Store the oil in an impeccably clean glass jar at cool room temperature. | | 8 | Because of the large proportion of sesame oil, this is a rich oil. | | 9 | A little bit goes a long way. | | 10 | A spoonful added to a salad dressing or brushed on the plate on which a fish will steam or on the skin of a just smoked or roasted bird gives an inimitable touch of lushness. | | 11 | If you are a bread baker, brush a bit on your next loaf, if you are tossing pasta, drizzle a bit on the noodles just before serving. |
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