Chunky Homemade Ra-yu Spicy Chili Oil
Chunky Homemade Ra-yu Spicy Chili Oil

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, chunky homemade ra-yu spicy chili oil. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Chunky Homemade Ra-yu Spicy Chili Oil is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Chunky Homemade Ra-yu Spicy Chili Oil is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook chunky homemade ra-yu spicy chili oil using 10 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Chunky Homemade Ra-yu Spicy Chili Oil:
  1. Take 30 grams Shichimi spice
  2. Get 150 grams Zha cai (Sichuan pickled vegetable)
  3. Take 35 grams Dried garlic chips
  4. Take 200 grams Sesame oil
  5. Make ready 150 grams Soybean oil
  6. Get 100 grams Japanese leek
  7. Prepare 25 grams Ginger
  8. Take 1 tbsp Sugar
  9. Make ready 1 tsp Salt
  10. Make ready 3 tbsp Soy sauce
Instructions to make Chunky Homemade Ra-yu Spicy Chili Oil:
  1. Chop up the leek in a food processor.
  2. Chop up the zha cai and ginger in the food processor too.
  3. Crush the garlic chips with your hands or with a rolling pin.
  4. Put the chopped leek, ginger and zha cai, the crushed garlic chips, shichimi spice in a wok with the soybean oil and 100 g of sesame oil. Start heating over medium heat.
  5. Mix lightly to blend all the ingredients in the oil.
  6. It will start bubbling after 3 to 4 minutes. When it comes to a boil, turn down the heat to low, and simmer gently for 30 to 40 minutes.
  7. Turn the heat off and leave to cool.
  8. When it has cooled down a bit, add the rest of the sesame oil (100 g), sugar, salt and soy sauce, and mix well.
  9. It's finished. I divided it in several jars for ease of use. It can be eaten right away, but it will become milder after 2 to 3 days.
  10. If you cover each jar with plastic wrap before putting on the lid, the jars won't get oily and the lid will be easy to open.
  11. It has tons of chunky ingredients. Mix well before using.
  12. You can use it as-is for gyoza dumplings, but the spiciness will be neutralized a bit if you mix it with some vinegar and/or soy sauce.

So that is going to wrap it up with this exceptional food chunky homemade ra-yu spicy chili oil recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!