Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, professional-tasting homemade "edible" ra-yu. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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Professional-Tasting Homemade "Edible" Ra-yu is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Professional-Tasting Homemade "Edible" Ra-yu is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook professional-tasting homemade "edible" ra-yu using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Professional-Tasting Homemade "Edible" Ra-yu:
- Get 1 large whole head of garlic Garlic (finely chopped)
- Make ready 2 stalks Japanese leek (finely chopped)
- Get 1 thumbtip's worth Ginger (finely chopped)
- Make ready 1 to 3 Red chili peppers, finely chopped
- Prepare 100 ml Vegetable oil
- Prepare 100 ml Sesame oil (to be used later)
- Take 1 tsp each ★ Doubanjiang + soy sauce + sugar + salt
- Prepare 1 tbsp ★White sesame seeds
- Prepare 1 bit less than 1 onion ★ Fried Onion (See
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Instructions to make Professional-Tasting Homemade "Edible" Ra-yu:
- Chop up all the vegetables. Use the green parts of the leek too. If you add too much red chili pepper it will be too spicy so be careful.
- Add all the chopped up vegetables to the vegetable oil and fry slowly over medium heat. When it starts to change color, raise the heat to high to crisp it all up, then turn off the heat.
- It will continue cooking in residual heat, so turn it off just before you think it's done.
- Add the sesame oil as soon as you turn off the heat.
- Add the ★ ingredients to finish. If the oil is still hot, be careful. It works best if you have the ★ combined before you add them to the oil.
- You can keep this in the refrigerator for about 3 weeks. Sterilize the storage container with boiling water before putting the oil in it.
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