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This is a quick and extremely flavorful chili oil that combines red pepper flakes, dehydrated onions, and fresh garlic. It has a vibrant red color from paprika and a savory kick from MSG, making it the perfect topping for dumplings or noodles.
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Heat neutral oil to 330°F. → Combine red pepper flakes, dried onions, paprika, salt, and MSG in a heat-proof bowl. → Add one grated garlic clove to the spice mix. → Slowly pour the hot oil over the ingredients. → Let it cool before enjoying with dumplings.
Heat neutral oil to 330°F. → Combine red pepper flakes, dried onions, paprika, salt, and MSG in a heat-proof bowl. → Add one grated garlic clove to the spice mix. → Slowly pour the hot oil over the ingredients. → Let it cool before enjoying with dumplings.
This is a quick and extremely flavorful chili oil that combines red pepper flakes, dehydrated onions, and fresh garlic. It has a vibrant red color from paprika and a savory kick from MSG, making it the perfect topping for dumplings or noodles.
Heat up 1/2 cup of a good neutral oil (like avocado oil) in a small pot until it reaches 330°F (165°C).
In a heat-proof bowl, combine a generous amount of red pepper flakes, a touch of dehydrated onion, and some paprika for color and body.
Season the dry mixture with salt and a little bit of MSG for extra savory flavor.
Mix the dry ingredients together with your fingers to ensure they are well combined before adding the fresh garlic.
Grate one fresh clove of garlic directly over the top of the spice mixture.
Use a thermometer to ensure the oil reaches 330°F; if it's too hot, it will burn the spices, and if it's too cold, it won't extract the flavors properly.
Always use a heat-proof bowl (like tempered glass or ceramic) to prevent it from cracking under the heat of the oil.
Pour the oil slowly to prevent it from bubbling over and creating a mess.
Be very careful not to touch your eyes or face after mixing the dry chili flakes with your hands.
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