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Homemade Ra-yu
Homemade Ra-yu

Before you jump to Homemade Ra-yu recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Cash.

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A massive amount of electricity is definitely consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. If you happen to be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less energy. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is actually clean, which means that the motor needs to work less often, will also save electricity.

From the above it ought to be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Green living is something we can all accomplish, without difficulty. Largely, all it takes is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to homemade ra-yu recipe. You can cook homemade ra-yu using 7 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to make Homemade Ra-yu:
  1. Take 15 grams Red chili pepper
  2. You need 100 ml Vegetable oil
  3. You need 20 ml Sesame oil
  4. Use 1 Star anise
  5. Take 20 Sichuan peppercorns
  6. Prepare 1 clove Garlic
  7. You need 2 slice Sliced ginger
Instructions to make Homemade Ra-yu:
  1. Mix the red chili peppers with 1 tablespoon of sesame oil (not listed). This is to prevent the chili peppers from getting burned when you pour the hot oil on them later.
  2. Crush the garlic clove so that the flavor will be extracted easily.
  3. Put the star anise, sichuan peppercorns, crushed garlic clove, sliced ginger, vegetable oil and sesame oil in a cold pan.
  4. Warm the pan over a very low flame, to draw out the fragrance of the aromatic spices into the oil.
  5. Heat for 10 minutes. Be careful not to burn the garlic and ginger.
  6. After 10 minutes, strain the oil through a sieve onto the chili peppers from Step 1. Mix well while the oil is still hot.
  7. Leave the oil as is until cool. The ra-yu is done when the oil is cool, but if you leave it to mature for 2 days or so it will be even tastier.
  8. For a chunky ra-yu, see. - - https://cookpad.com/us/recipes/154196-chunky-ra-yu

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