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Chunky Homemade Ra-yu Spicy Chili Oil
Chunky Homemade Ra-yu Spicy Chili Oil

Before you jump to Chunky Homemade Ra-yu Spicy Chili Oil recipe, you may want to read this short interesting healthy tips about Learn How to Boost Your Mood with Food.

In general, people have been conditioned to believe that “comfort” foods are bad for the body and have to be avoided. Often, if the comfort food is a sugary food or some other junk food, this is very true. Other times, however, comfort foods can be altogether healthy and it’s good for you to eat them. A number of foods honestly do elevate your mood when you eat them. If you feel a little bit down and you’re in need of a happiness pick me up, try some of these.

Eggs, you may be amazed to learn, are great at combating depression. You need to make sure, however, that what you make includes the egg yolk. The yolk is the most essential part of the egg iwhen it comes to helping raise your mood. Eggs, the yolks in particular, are loaded with B vitamins. The B vitamin family can be great for elevating your mood. This is because these vitamins help your neural transmitters–the parts of your brain that control your mood–function better. Try eating some eggs to cheer up!

You can see, you don’t need junk food or foods that are not good for you so you can feel better! Try some of these instead!

We hope you got benefit from reading it, now let’s go back to chunky homemade ra-yu spicy chili oil recipe. To cook chunky homemade ra-yu spicy chili oil you only need 10 ingredients and 12 steps. Here is how you do that.

The ingredients needed to cook Chunky Homemade Ra-yu Spicy Chili Oil:
  1. Take 30 grams Shichimi spice
  2. Use 150 grams Zha cai (Sichuan pickled vegetable)
  3. Provide 35 grams Dried garlic chips
  4. You need 200 grams Sesame oil
  5. You need 150 grams Soybean oil
  6. Provide 100 grams Japanese leek
  7. Use 25 grams Ginger
  8. You need 1 tbsp Sugar
  9. You need 1 tsp Salt
  10. Prepare 3 tbsp Soy sauce
Instructions to make Chunky Homemade Ra-yu Spicy Chili Oil:
  1. Chop up the leek in a food processor.
  2. Chop up the zha cai and ginger in the food processor too.
  3. Crush the garlic chips with your hands or with a rolling pin.
  4. Put the chopped leek, ginger and zha cai, the crushed garlic chips, shichimi spice in a wok with the soybean oil and 100 g of sesame oil. Start heating over medium heat.
  5. Mix lightly to blend all the ingredients in the oil.
  6. It will start bubbling after 3 to 4 minutes. When it comes to a boil, turn down the heat to low, and simmer gently for 30 to 40 minutes.
  7. Turn the heat off and leave to cool.
  8. When it has cooled down a bit, add the rest of the sesame oil (100 g), sugar, salt and soy sauce, and mix well.
  9. It's finished. I divided it in several jars for ease of use. It can be eaten right away, but it will become milder after 2 to 3 days.
  10. If you cover each jar with plastic wrap before putting on the lid, the jars won't get oily and the lid will be easy to open.
  11. It has tons of chunky ingredients. Mix well before using.
  12. You can use it as-is for gyoza dumplings, but the spiciness will be neutralized a bit if you mix it with some vinegar and/or soy sauce.

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