| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Japanese |
Archived, China, Condiments |
2 |
Cups |
INGREDIENTS
| 1 1/3 |
c |
Oil, Corn or Peanut |
| 1/2 |
T |
Oil, Sesame Japanese |
| 3 |
|
Scallions, green & white |
|
|
cut in thick rings |
| 10 |
|
Ginger quarter-size coins |
|
|
smashed |
| 1 1/2 |
t |
Chile Flakes, dried red |
|
|
shockingly pungent |
| 2 |
t |
Peppercorns, Szechwan brown |
INSTRUCTIONS
Combine all ingredients except for the lemon zest in a heavy, non
aluminum 1 to 1 1/2 quart saucepan. Rest a deep-fry thermometer on the
rim of the pot. Over moderately low heat, bring the mixture to a
bubbly 225 degrees, stirring occasionally. Let simmer for 15 minutes,
checking to ensure the temperature does not rise. Remove from the heat
and let stand until cool or overnight. Strain the oil without pressing
the solids; then, discard the solids. Store the oil in an impeccably
clean glass jar at cool room temperature. Source: "China Moon"
Barbara Tropp Workman Publishing Company ISBN 1-56305-315-2 1992
typed by Dorothy Hair 6/29/94 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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