*  Exported from  MasterCook  *
 
                INFUSED OILS - FIVE FLAVOR OIL “CHINA MOON”
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Spices
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/3   c            Oil, Corn or Peanut
      1/2   tb           Oil, Sesame, Japanese
    3       lg           Scallions, green & white
                         - cut in thick rings
   10                    Ginger quarter-size coins
                         - smashed
    1 1/2   ts           Chile Flakes, dried red
                         -shockingly pungent
    2       ts           Peppercorns, Szechwan brown
 
   Combine all ingredients except for the lemon zest in a
   heavy, non aluminum 1 to 1 1/2 quart saucepan. Rest a
   deep-fry thermometer on the rim of the pot. Over
   moderately low heat, bring the mixture to a bubbly 225
   degrees, stirring occasionally. Let simmer for 15
   minutes, checking to ensure the temperature does not
   rise. Remove from the heat and let stand until cool or
   overnight.
   
   Strain the oil without pressing the solids; then,
   discard the solids. Store the oil in an impeccably
   clean glass jar at cool room temperature.
   
   Source: “China Moon” Barbara Tropp Workman Publishing
   Company ISBN 1-56305-315-2  1992 typed by Dorothy Hair
   6/29/94
  
 
 
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