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It comprises chilly, garlic, oil, and salt. Let me show you the consistency of this product. It is very pasty and colorful.

For the color it is contributed by the chilly. And it is used in many different recipes and it is also used as a different sauce as well. The chilly oil that we gonna use in recipe, as you can see, it is cleaner thick, but basically it comprises lot of chilly pepper and lot of cooking oil. But we do not want to you make it in your own kitchen because the fumes, smoky fumes, would probably inure your kitchen and you gonna be start coughing, and is really not worth it. Dry chilly pepper is another ingredient, used to make the dish hot in many of the Chinese dishes. It usually comes in dry form, therefore you must soak in water, and usually they are one or four times particular than dry form.

And in many other dishes we used to, either use it as a garnish, or as a meaner. And many times we use to fry the black pepper in to blackens, so that help to server the purpose for the particular recipe. Clover comes in a dry form, and usually they comes in two three ounces. But whatever you need you need to succumbed in water for about half an hour time so it gets into this condition here. As you can see the canola sprinkling like when you succumbed.

But more importantly to understand, the problem may be is that the clover is grown and it shrinks so therefore there is a commoner in my soak and my entire, but when to remove it is too hard.

In case you didn’t see the video in part 1 of this series… here it is again.

Tags: chinese cooking, cooking recipies, cooking terms

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Chinese Cooking