Chilli Oil (Chinese)
by Tarla Dalal
Added to 120 cookbooks
This recipe has been viewed 34822 times
A simple way of flavouring oil to add more flavours to our cooking. Chillies add a warm, pungent aroma to the oil.
- Break the red chillies into big pieces.
- Heat the oil to smoking point, add the chillies and switch off the gas.
- Cover and keep aside for 2 hours. Strain and store the oil in a bottle, discarding the chillies. Use as required.
Nutrient values per
|Vitamin A||128.6 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0 mg|
|Vitamin C||0 mg|
|Folic Acid||0 mcg|
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