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Infused Oils – Five Flavor Oil "China Moon"

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CATEGORY CUISINE TAG YIELD
Japanese Condiment, Oil, Chilies, Spices 2 Cups

INGREDIENTS

1 1/3 c Oil, Corn or Peanut
1/2 tb Oil, Sesame, Japanese
3 lg Scallions, green & white cut in thick rings
10 Ginger quarter-size coins smashed
1 1/2 ts Chile Flakes, dried red shockingly pungent
2 ts 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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