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  1. Exported from MasterCook

  2. INFUSED OILS - FIVE FLAVOR OIL "CHINA MOON"

  3. 2 Preparation Time :

  4. Categories : Spices

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 1 1/3 c Oil, Corn or Peanut

  7. 1/2 tb Oil, Sesame, Japanese

  8. 3 lg Scallions, green & white

  9. - cut in thick rings

  10. 10 Ginger quarter-size coins

  11. - smashed

  12. 1 1/2 ts Chile Flakes, dried red

  13. -shockingly pungent

  14. 2 ts Peppercorns, Szechwan brown

  15. Combine all ingredients except for the lemon zest in a

  16. 1 to 1 1/2 quart saucepan. Rest a

  17. deep-fry thermometer on the rim of the pot. Over

  18. moderately low heat, bring the mixture to a bubbly 225

  19. degrees, stirring occasionally. Let simmer for 15

  20. minutes, checking to ensure the temperature does not

  21. rise. Remove from the heat and let stand until cool or overnight.

  22. Strain the oil without pressing the solids; then,

  23. discard the solids. Store the oil in an impeccably

  24. clean glass jar at cool room temperature.

  25. Source: "China Moon" Barbara Tropp Workman Publishing

  26. Company ISBN 1-56305-315-2 1992 typed by Dorothy Hair

  27. 6/29/94 - - - - - - - - - - - - - - - - - -

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