4 Signature Oils | Chef John’s Cooking Class

Name: 4 Signature Oils | Chef John’s Cooking Class
Prep time: 1 hr 5 min
Cook time: 15 min
Total time: 1 h 20 min
Yield: 20 servings
Cuisine: Chinese
Ingredients: 4 cup Vegetable Oil [Chili Oil]; 5 oz Dried Chili (Er Jing Tiao) Or Crushed Red Pepper Flakes [Chili Oil]; 1 oz White Sesame Seeds [Chili Oil]; 4 cup Vegetable Oil [Assorted Aroma Oil ]; 7 oz Shallot [Assorted Aroma Oil ]; 4 oz Green Onion [Assorted Aroma Oil ]; 5 oz Celery [Assorted Aroma Oil ]; 5 oz Carrot [Assorted Aroma Oil ]; 4 cup Vegetable Oil [Green Onion Oil]; 9 oz Green Onion, Halfed [Green Onion Oil]; 4 cup Vegetable Oil [Peppercorn Oil]; 4 oz Sichuan Peppercorn (Da Hong Pao) [Peppercorn Oil]

Chef John Zhang

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4 Signature Oils | Chef John’s Cooking Class

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Cooking oils are a chef’s secret weapon. Chef John shows you his simple secret recipes that will make all the difference to cook authentic Chinese food.

Recipe

PRE TIME: 1 hr 5 min

COOKING TIME: 15 min

TOTAL TIME: 1 hr 20 min

20 SERVING

Ingredients:

4 cup Vegetable Oil [Chili Oil]
5 oz Dried Chili (Er Jing Tiao) Or Crushed Red Pepper Flakes [Chili Oil]
1 oz White Sesame Seeds [Chili Oil]
4 cup Vegetable Oil [Assorted Aroma Oil ]
7 oz Shallot [Assorted Aroma Oil ]
4 oz Green Onion [Assorted Aroma Oil ]
5 oz Celery [Assorted Aroma Oil ]
5 oz Carrot [Assorted Aroma Oil ]
4 cup Vegetable Oil [Green Onion Oil]
9 oz Green Onion, Halfed [Green Onion Oil]
4 cup Vegetable Oil [Peppercorn Oil]
4 oz Sichuan Peppercorn (Da Hong Pao) [Peppercorn Oil]

Directions:

— Chili Oil — Step 1

— Chili Oil — Heat the oil in a wok over medium high heat. When the oil starts to bubble slightly, turn the heat down to medium or low heat. The ideal heat should be about 350°F-400°F/ 180°C-200°C, so as not to burn the oil and spices.

— Chili Oil — Step 2