Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
1 hour ago, KennethT said:Does anyone know the reason why, in the examples above, hot oil is poured onto the dried spices rather than the spices being fried in the oil?
It is a classic Sichuan technique and I think for the reasons @Duvelgives. Same technique as used in making chili oil.
The shock of the oil brings out the flavours, but then it cools down rapidly preventing scorching
1 hour ago, KennethT said:Does anyone know the reason why, in the examples above, hot oil is poured onto the dried spices rather than the spices being fried in the oil?
It is a classic Sichuan technique and I think for the reasons @Duvelgives. Same technique as used in making chili oil.
By liuzhou,
