For those who want to cook dishes with a spicy kick, chili oil is the main ingredient needed. Housewives who don't want the hassle usually use store-bought chili oil. However, since that chili oil contains harmful chemical preservatives, it's not good for your health in the long run.
So this time, I want to share a recipe for homemade all-natural chili oil that is both healthy and contains absolutely no chemical preservatives.
Ingredients
- 16 tablespoons of vegetable oil (or peanut oil)
- 2 large onions (finely sliced)
- 2 tablespoons of soy sauce
- 2 tablespoons of fermented soybean chili paste
- 8 tablespoons of chili powder
- 1½ tablespoons of sugar
- ¼ teaspoon of salt
- 1 tablespoon of Sichuan peppercorns (optional, can be omitted)
Step-by-step instructions
1. Heat a pot and add the Sichuan peppercorns, stirring for about 1 minute. Then pound them into powder. Once done, set aside in a small bowl.
2. Heat the pot again and add 4 tablespoons of oil. Once the oil is hot, add the onions and fry for about 5 minutes.
3. Next, add the soy sauce. Add the fermented soybean chili paste and stir for about 1 to 2 minutes.
4. Pour in all the remaining oil into the pot, then add the chili powder, sugar, salt, and the pounded Sichuan peppercorn powder, and stir for about 1 to 2 minutes.
5. After that, turn off the heat, remove from the stove, and let it cool completely. Once cooled, transfer it into an airtight glass jar for storage. You can use it as needed whenever you're cooking.
This chili oil can be kept for up to 15 days.
Source : Seonkyounglongest.com
