Chef John's Signature Oils
Directions
- 1Heat the cooking oil in a wok to 250°C (482°F).
- 2Heat the cooking oil in a wok to 250°C (482°F).
- 3Heat the cooking oil in a wok to 250°C (482°F).
- 4Add the dried chili and white sesame seeds to a bowl. Pour hot oil over the mixture.
- 5Add the dried chili and white sesame seeds to a bowl. Pour hot oil over the mixture.
- 6Add the dried chili and white sesame seeds to a bowl. Pour hot oil over the mixture.
- 7Strain the chili oil and keep it in a bowl.
- 8Strain the chili oil and keep it in a bowl.
- 9Strain the chili oil and keep it in a bowl.
- 10Heat oil in the wok at low temperature.
- 11Heat oil in the wok at low temperature.
- 12Heat oil in the wok at low temperature.
- 13Add 250g of chopped green onions and stir-fry until dark brown.
- 14Add 250g of chopped green onions and stir-fry until dark brown.
- 15Add 250g of chopped green onions and stir-fry until dark brown.
- 16Remove the green onion and strain the green onion oil into a bowl.
- 17Remove the green onion and strain the green onion oil into a bowl.
- 18Remove the green onion and strain the green onion oil into a bowl.
- 19Heat oil in the wok at low temperature. Add shallot, green onion, celery, and carrot, stir-fry until dark brown.
- 20Heat oil in the wok at low temperature. Add shallot, green onion, celery, and carrot, stir-fry until dark brown.
- 21Heat oil in the wok at low temperature. Add shallot, green onion, celery, and carrot, stir-fry until dark brown.
- 22Remove the vegetables and strain the assorted aroma oil into a bowl.
- 23Remove the vegetables and strain the assorted aroma oil into a bowl.
- 24Remove the vegetables and strain the assorted aroma oil into a bowl.
- 25Heat oil in the wok at 250°C (482°F).
- 26Heat oil in the wok at 250°C (482°F).
- 27Heat oil in the wok at 250°C (482°F).
- 28Add Sichuan peppercorn to a bowl and pour the hot oil over it.
- 29Add Sichuan peppercorn to a bowl and pour the hot oil over it.
- 30Add Sichuan peppercorn to a bowl and pour the hot oil over it.
- 31Strain the peppercorn oil and keep it in a separate bowl.
- 32Strain the peppercorn oil and keep it in a separate bowl.
- 33Strain the peppercorn oil and keep it in a separate bowl.
Ingredients
- 150 g Dried Chili (Er Jing Tiao)
- 150 g Dried Chili (Er Jing Tiao)
- 150 g Dried Chili (Er Jing Tiao)
- 100 g White Sesame Seeds
- 100 g White Sesame Seeds
- 100 g White Sesame Seeds
- 200 ml Cooking Oil
- 200 ml Cooking Oil
- 200 ml Cooking Oil
- 250 g Green Onion
- 250 g Green Onion
- 250 g Green Onion
- 100 g Green Onion
- 100 g Green Onion
- 100 g Green Onion
- 150 g Shallot
- 150 g Shallot
- 150 g Shallot
- 150 g Celery
- 150 g Celery
- 150 g Celery
- 150 g Carrot
- 150 g Carrot
- 150 g Carrot
- 120 g Sichuan Peppercorn (Da Hong Pao)
- 120 g Sichuan Peppercorn (Da Hong Pao)
- 120 g Sichuan Peppercorn (Da Hong Pao)
Equipment
wokladlestrainerbowl