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

Before you jump to Chunky Homemade Ra-yu Spicy Chili Oil recipe, you may want to read this short interesting healthy tips about Goodies that offer You Energy.

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Certain foods made from whole grains are fantastic for a quick snack. A slice of whole wheat toast, for instance is a great snack in the morning. When you require a fast snack on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Whole grains are always better than processed grains found in white bread.

A large assortment of quick health snacks is easily obtainable. Being healthy doesnt need to be a battle-if you let it, it can be quite uncomplicated.

We hope you got insight from reading it, now let’s go back to chunky homemade ra-yu spicy chili oil recipe. You can cook chunky homemade ra-yu spicy chili oil using 10 ingredients and 12 steps. Here is how you do that.

The ingredients needed to make Chunky Homemade Ra-yu Spicy Chili Oil:
  1. Use 30 grams Shichimi spice
  2. Prepare 150 grams Zha cai (Sichuan pickled vegetable)
  3. Provide 35 grams Dried garlic chips
  4. Take 200 grams Sesame oil
  5. Get 150 grams Soybean oil
  6. Use 100 grams Japanese leek
  7. Get 25 grams Ginger
  8. Provide 1 tbsp Sugar
  9. You need 1 tsp Salt
  10. Prepare 3 tbsp Soy sauce
Steps 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.

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