В этом блоге читайте советы, которые помогут вам восстановить или сохранить своё здоровье на всех планах вашего бытия. Совет дня: Согласно Сен-Жермену, каждый палец на руке относится с определённым скандинавским богом. О, эта сложная руническая хиромантия. Как её осознать? Как понять богов? Просто! Боги - это свет! Боги любят свет! Так дайте свет богам и они будут милостивы к вам. Судьбу тоже можно лечить. Ежедневно светите на каждую ладошку по 4 минуты медицинским фильтром Биоптрона. Выздоравливайте!

воскресенье, 19 марта 2017 г.

Sichuan Chili Oil

Author Notes: You can use this chili oil as a condiment on just about any Asian food: Mix it with equal parts soy sauce for a great noodle sauce, or try it with some Zhenjiang black vinegar as a dumpling sauce. Heck, I even go Western with it, oven-roasting potatoes or cauliflower in it. 
Makes 2 cups
  • 1/2cup preserved black beans, coarsely chopped
  • 1/2cup coarse-ground Sichuan or Korean red pepper flakes or dried red pepper flakes
  • 1/4teaspoon salt
  • 1/4teaspoon sugar
  • 1teaspoon Ground, roasted Sichuan pepper or Chinese five-spice (optional)
  • 1 1/2cups peanut oil (China- or Taiwan-made, if possible)
  • 1/4cup finely diced shallots
  1. Layer the dry ingredients in a heat-proof pint canning jar with a tight-fitting lid. Put black beans in first, then red pepper flakes, salt, sugar, and spice (if using). Set aside.
  2. Add the oil to a small sauce pan and heat over a medium flame until hot. To test if hot, place one small shallot bit in the pan. If the pan is hot enough, the shallot bit will sizzle when it hits the oil. Add the shallots and fry until they start to brown. Do not burn the shallots, but keep the oil at a fast bubbling simmer.
  3. When shallots are just golden, immediately transfer the hot oil and shallots to a glass measuring cup. Immediately pour the oil and shallots from the measuring cup over the jarred red pepper flake mixture. The flakes should fizz and sizzle, getting a light toast from the hot oil. Allow to cool, then stir the mixture until well combined. Leave to cool and settle, and enjoy immediately or store in a cool, dark place. The mixture will taste best after it's infused for a few days, and will last for roughly a month.




















https://food52.com/recipes/33885-sichuan-chili-oil

Комментариев нет:

Отправить комментарий