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Beijing, China — House smells lovely! I just made chili oil using chili flakes, chili powder, ginger, Sichuan peppercorns (both fragrant and numbing types), and sizzled it all in a Pyrex dish using a blend of peanut/sunflower/dash of sesame oil. Family meeting tomorrow; making Biáng Biáng noodles (梆梆麵). Everything from scratch, including the hand-pulled noodles.
Feeling brave? Love spice? Make some chili oil.
- 2 tablespoons chili flakes
- 8 dried chili peppers
- 1 1-inch piece ginger, sliced
- 1 tablespoon Sichuan peppercorns
- 3 cloves garlic, sliced
- salt, to taste
- 1½ cup peanut oil (rice bran oil or sunflower oil works, too)
- Combine everything except oil in a heat-safe bowl or pyrex glass bowl.
- Heat oil until really hot and a little smoke appears over the surface. Don’t burn the oil.
- Carefully, pour heated oil into bowl of spices. Let cool. Store in a sterile canning jar and keep for a couple weeks if you don’t eat it all first.
I love this condiment on my eggs with rice, noodle soups, a dipping sauce with black vinegar for jiaozi (饺子, dumplings), spicing up my stir-fry, anything you like spiced. Use as much or as little of any spice and feel free to experiment with other spices and vegetables.