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Infused oils - five flavor oil china moon
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| Artist: |
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| Categories: |
Condiments, Spice Mixes |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 1 1/3
| cup | Oil, Corn or Peanut | | 1/2
| tbsp | Oil, Sesame, Japanese | | 3
| large | Scallions, green & white | | | - cut in thick rings | | 10
| | Ginger quarter-size coins | | | - smashed | | 1 1/2
| tsp | Chile Flakes, dried red | | | -shockingly pungent | | 2
| tsp | Peppercorns, Szechwan brown |
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Procedures:
| 1 | Combine all ingredients except for the lemon zest in a heavy, non aluminum 1 to 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. |
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