Chili Oil (Hong You)

1. Put the chili flakes into a glass preserving jar.

2. Heat the oil over high heat until smoking hot.

3. Remove from the heat and allow to cool for about 10 minutes to 120 - 130 degrees celcius. (I don't have a themometer, I just cool for 10 minutes).

4. Pour onto the chilies, stir once or twice and leave to cool in a shady place. The oil and chilies will fizz and swirl around at first but the chilli flakes will settle as the oil cools. You can use the oil immediately, but the flavour and fragrance will improve after a couple of days.

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Nutrient	Quantity
Total fats	520.7365 g
Carbohydrates	2400 g
Energy	14318.4528 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.2548 g
Water	33211.3943 g
Fiber, total dietary	1187.4063 g
Fatty acids, total saturated 20:1	2.7755 g
Sodium, Na	119820.09 mg
Fatty acids, total saturated 16:1 undifferentiated	1.5622 g
Total lipid (fat)	520.7365 g
Fatty acids, total saturated 16:0	54.5055 g
Choline, total	1.0415 mg
Sugars, total	1198.2009 g
Fatty acids, total saturated 18:0	10.7636 g
Ash	370.6147 g
Fatty acids, total saturated 18:1 undifferentiated	245.6158 g
Iron, Fe	0.677 mg
Carbohydrate, by difference	2400 g
Fatty acids, total saturated 18:2 undifferentiated	169.9319 g
Fatty acids, total saturated 14:0	0.1718 g
Zinc, Zn	0.1041 mg
Fatty acids, total polyunsaturated	172.0149 g
Vitamin C, total ascorbic acid	4317.8411 mg
Vitamin K (phylloquinone)	109.3547 g
Fatty acids, total saturated	74.8142 g
Fatty acids, total monounsaturated	250.1253 g
Vitamin E (alpha-tocopherol)	76.9649 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
chilies	100	9715.1424	2400	0
peanut oil corn	550 ml	4603.3104	0	520.7365