Chili Oil (Hong You)


Food.com
20 mins (prep 5, cooking 15)
2 ingredients
1 servings
The best method of making chili oil for Sichuan cooking I have found - from the outstanding Fuchsia Dunlop book "Sichuan Cookery". I use it for dipping sauces etc; my hubby pours it over his pasta for breakfast! The more sediment you have, the hotter it is.

Categories:  5-ingredients-or-less , low-protein , condiments,-etc. , <-30-mins , easy , quick , vegetarian , szechuan , low-carb , low-in... , chinese , time-to-make , asian ,
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Ingredients

Nutrition

Serving Size (750.0 g)
Servings 1
Amount per Serving
Calories 4971.0 Calories from Fat 4952.43
% Daily Value *
Total Fat 550.27g 846.57%
Saturated Fat 71.24g 356.21%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 397.0mg 16.54%
Total Carbohydrate 4.6g 1.53%
Dietary Fiber 1.7 g 6.8%
Sugars 0.0 g %
Protein 0.72g 1.44%
Vitamin A 126.0IU% Vitamin C 34.2mg%
Calcium 36.0mg% Iron 1.33mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
ground
 

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