Szechuan Chili Oil Powder
Aromatic Szechuan-style chili oil, infused with garlic, ginger, onion and peppercorns, then turned into a fine powder with N-Zorbit M.
Nutrition
per per 300 g portionIngredients
| 50 g | garlic cloves |
| 25 g | ginger |
| 50 g | onion |
| 50 g | scallion (whites removed) |
| 5 g | Sichuan peppercorns |
| 50 g | chili flakes |
| 200 g | neutral oil (canola or peanut) |
| 16 g | N-Zorbit M |
Instructions
Mince: Mince the garlic, ginger and onion, and slice the scallions. Place them into a pan with 2 Tbsp (24 g) of the oil.
Toast: Cook over low heat until golden and fragrant. Add the Szechuan peppercorns and toast for another minute. Add the chili flakes, remove from heat, and cool.
Infuse: Place the cooled mixture and remaining oil in a whipping siphon. Charge with one N2O charger. Let sit for an hour. Release the pressure, strain through a fine sieve and reserve the toasted chili mixture for any dish that needs a kick.
Powderize: Measure out 24 g (2 Tbsp) of chili oil and reserve the rest for future use. Whisk the N-Zorbit M together with the 24 g of chili oil, or put the N-Zorbit M into a food processor and pour the chili oil directly on top. Process for 10 seconds, scrape down the sides, and process for another 10 seconds.
Sieve (optional): For a fine snow, pass the powder through a sieve or 400-micron superbag, pressing it against the side with a bowl scraper or silicone spatula.