I make this wok oil to fry noodles and rice. In the Netherlands, Chinese restaurants, with a little help from MSG, use this for their Bami and Nasi.

Ginger Garlic Onion Sunflower Oil

Fry until everything is like pictured, medium heat as it will slowly release flavors into the oil evaporating the water in the ingredients. Takes about 30 minutes. I use the fried ingredients to marinade meats after cooling to room temp.

Sometimes I add star anise, cinnamon sticks, cardamon, peppers...wok oil is truly best making it yourself, I don't buy prefab ever.

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[–] 3 points 2 hours ago

How do you store the oil, and how long does it last before it goes bad?

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  • [–] 6 points 6 hours ago

    I'll take 14 litres, thanks.

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  • [–] 2 points 5 hours ago (6 children)

    I make my own chilli oil from scratch, but mold starts growing after a few weeks. Do you have any tips to keep it from molding?

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  • [–] 7 points 4 hours ago (2 children)

    Pasteurize

    Get hot boiling a steamer, put empty clean canning jars in. Steam for 30 min.

    Take jars out with tongs. Add oil. Steam again for 1 hr.

    Or just look up how to do canning at home. Heat kills the bugs, chili oil doesn't give a flying doo-diddly about getting hot, bugs do.

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  • [–] 1 point 4 hours ago (2 children)

    You need to cook longer; there should be enough moisture to support mould. That and saltiness.

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  • [–] 3 points 6 hours ago* (last edited 5 hours ago) (1 child)

    ok for a second I thought it said woke oil and thought it was a meme or something.

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  • [–] 3 points 7 hours ago

    That's so cool! I plan getting a work once I move to the new place. Thanks for sharing.

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  • [–] 2 points 7 hours ago (3 children)

    Are you frying that in a … nonstick skillet? Is there a reason? Why not in the wok?

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  • [–] 1 point 7 hours ago (2 children)

    You put cinnamon in the wok oil? Stay where you for a little while.

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