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Chili Oil

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.4824
Energy (kCal)3090.888
Carbohydrates (g)1.407
Total fats (g)348.6828
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the oil, star anise, cinnamon stick, bay leaves, and Sinchuan peppercorns in a small saucepan over medium-high heat. | 2. After oil is bubbling slightly, reduce heat to medium. | 3. Simmer oil at medium for 30 minutes. If oil ceases to bubble, briefly turn back to medium-high heat. | 4. After 30 minutes, observe that the seeds and pods should be darker in color but not blackened. | 5. Cool oil for 5 minutes. | 6. In separate bowl, measure out the crushed red pepper flakes and salt. | 7. Remove aromatics from the oil (star anise, cinnamon, bay leaves, peppercorns) with a strainer or fine mesh strainer. | 8. Slowly pour the oil over the red chili pepper flakes and stir well. | 9. When completely cooled, transfer to jar and store in the refrigerator. This will keep for 6 months, add a date to the container. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    peanut oil 1 1/2 cups 2864.16 0.0 0.0 324.0
    star anise 5 - - - -
    cinnamon 1 - - - -
    bay leaf 2 - - - -
    peppercorn 3 tablespoons 226.72799999999998 1.4069999999999998 0.4824 24.6828
    salt 1 1/2 1/2 - - - -
    red pepper flake 3/4 cup crushed - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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