Chili oil is one of the most common condiments, widely popular in the southwestern region of our country. So, after making the chili oil, how should you eat it? Let's take a look!
I. Sour and Spicy Cabbage
Ingredients: Cabbage, chili oil, peanut oil, pointed chili, scallion, ginger, star anise, sugar, white vinegar, sesame oil, MSG, salt
Instructions:
1. First, wash the cabbage.
2. Cut the scallion into sections, slice the ginger, crush the garlic, use one star anise, and five chilies.
3. Cut the cabbage into small pieces.
4. Put oil in the wok.
5. Add the cabbage and stir-fry.
6. Stir-fry until the cabbage changes color and softens, then take it out and set aside.
7. Put oil in the wok, add the pointed chilies and stir-fry.
8. Add the scallion, ginger, and garlic and stir-fry until fragrant.
9. Pour in the chili oil.
10. Add the cabbage and stir-fry.
11. Add sugar and white vinegar, and stir-fry for 30 seconds.
12. Before turning off the heat, add sesame oil, salt, and MSG to taste.
II. Spicy and Numbing Tofu
Ingredients: Tofu, minced meat, chili oil, chopped scallion and ginger, salt, cooking wine, chicken essence, stock, Sichuan peppercorn powder, light soy sauce, chili powder, broad bean paste, soybean paste, starch
Instructions:
1. Wash the tofu, cut into cubes, blanch, and drain well.
2. Mince the pork.
3. Heat the wok, add oil, and stir-fry the chopped scallion and ginger.
4. Add the minced pork and stir-fry until the moisture is gone.
5. Add chili powder, broad bean paste, and soybean paste and stir-fry.
6. Stir-fry until the minced meat is well-seasoned.
7. Add stock, cooking wine, and light soy sauce, bring to a boil, then reduce heat to a simmer. When the sauce is thick and flavorful, add chicken essence, thicken with starch, and reduce the sauce.
8. Add chopped scallion and chili oil, mix well, and serve on a plate. Sprinkle with Sichuan peppercorn powder.