Spicy Oil

Spicy Oil

　　　Among the Eight Eccentricities of Shaanxi, one saying goes: “Spicy oil is a dish in itself.” A local satirical poem also mentions this condiment that doubles as a main flavor. It reads: “Eight hundred miles of the Shaanxi Plain, dust flying everywhere; thirty million locals roaring out the Qin opera loud and proud; eating a bowl of wheat noodles brings joy to the heart, but without spicy oil, there’s bound to be grumbling and complaining.”

　Method 1:

　　Grind the following spices together, and separately grind Shaanxi red chili peppers (do not grind them into a fine powder). Mix the two together, then add a generous amount of rapeseed oil (make sure you use plenty—the oil should generally cover the chili by quite a bit). Heat the oil until it smokes heavily, turn off the heat, let it cool slightly until the smoking stops, then pour it directly over the chili mixture. (You can also add a bit of salt to the chili.) In Shaanxi, this kind of chili oil is commonly used for cold dishes, and many cold noodle shops consider this recipe absolutely essential.

　　Method 2: Using the same ingredients, have them ground into the largest flakes possible at the market spice stalls, then pour the hot oil over them. The result is even better, and any leftovers can be stored and used later.

　In Shaanxi, whether rich or poor, every household keeps spicy oil on hand. Shaanxi women who grow up eating spicy oil are like this bright red, glossy, fragrant, and fiery condiment—radiant and beautiful, bold and forthright. Ingenious and resourceful, they can whip up an unexpectedly wonderful and unforgettable life of simple pleasures using the most basic ingredients.