油泼辣子

油泼辣子

油泼辣子 is a home-style condiment at difficulty 3/5 (Intermediate), about 1854 kcal. A fragrant, spicy Shaanxi-style seasoning with glossy red oil. Ingredients and step-by-step instructions are below, with notes for home cooking.

Difficulty

3 / 5

★★★☆☆

Intermediate
Estimated Calories

1854 kcal

Ingredients

  • 1 head of garlic
  • 100g dried chili powder
  • 5g salt
  • 15g toasted white sesame seeds
  • 1 small hot pepper
  • 150ml peanut oil (can be substituted with rapeseed oil)
  • Small ceramic bowl (home use)
  • Iron spoon (home use)
  • Chinese five-spice powder (optional)
  • Cardamom (optional)
  • Green onions (optional)
  • 1 star anise
  • 20-50 grains of Sichuan peppercorns
  • 2-3 Sichuan peppercorn leaves
  • 2-3 angelica root slices
  • Ginger slices (optional)
  • 30g sugar
  • 5ml white vinegar

Steps

  1. Take 2 'small' heads of garlic, peel them, and chop them.
  2. Take a chopping board and chop the 'small' garlic heads, 'hot pepper', and ginger.
  3. Take a bowl and pour the 'peanut oil' into it.
  4. Heat the oil and add the 'other ingredients' and 'green onions'. Wait until the spices are slightly charred, then remove and discard them.
  5. Take an iron pot and pour the oil from the bowl into it to heat for 2 minutes (for rapeseed oil, heat until it starts to smoke).
  6. By this time, the bowl is empty.
  7. Add 'chili powder', 'white sesame seeds', 'garlic', 'hot pepper', 'salt', 'five-spice powder', and 'cardamom' to the empty bowl to serve as the 'seasoning'.
  8. Turn off the heat and let the oil cool down to 210 degrees Celsius.
  9. Pour the hot oil from the pot into the bowl and stir well with a spoon (you can also mix in a separate bowl with the same 'seasoning' when the oil is at 165 degrees Celsius for extra spiciness).
  10. Drizzle a little hot oil, stir slightly, then add the white vinegar. It will bubble up again. Continue stirring to release the aroma of the vinegar.
  11. Once the chili oil cools to a warm temperature, add the sugar and MSG. The sugar makes the spiciness mellow and prevents it from being too harsh.

Notes

A fragrant, spicy Shaanxi-style seasoning with glossy red oil. The sesame and garlic aromas intertwine, delivering a flavor that is spicy without being dry, leaving a lingering finish. Rich in Vitamin C and capsaicin, it stimulates appetite and warms the body. Mastering the oil temperature is key to this process, making it slightly challenging for beginners, but success is achievable by following the steps. The entire process takes about 10 minutes and is the perfect finishing touch for home-cooked noodles and fresh vegetables.

Estimated Difficulty: ★★★
Estimated Calories: 1854 kcal
Group: Oil-Poured Chili Condiment

Calculation:
- Garlic: 1 head
- Dried Chili Powder: 100g
- Salt: 5g
- Toasted White Sesame Seeds: 15g
- Small Hot Pepper: 1
- Peanut Oil: 150ml (Substitute: Rapeseed Oil)
- Five-spice powder: 10g (optional)
- Cardamom: 1 (optional)
- Green Onions: 3-5 stalks (optional)
- Other Ingredients: Star Anise (1), Sichuan Peppercorns (20-50 grains, depending on taste), Sichuan Pepper Leaves (2-3 leaves), Angelica Root (2-3 slices), Ginger slices (slices of thumb-thick ginger) (optional)
- Sugar: 30g
- White Vinegar: 5ml (approx. one small iron spoon)

Note: Adding 'Five-spice powder' and 'Cardamom' as 'seasoning' enhances the fragrance and makes the Oil-Poured Chili Condiment more aromatic.

If you find issues or areas for improvement following this guide's process, please open an Issue or Pull Request.

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