I make this wok oil to fry noodles and rice. In the Netherlands, Chinese restaurants, with a little help from MSG, use this for their Bami and Nasi.

Ginger Garlic Onion Sunflower Oil

Fry until everything is like pictured, medium heat as it will slowly release flavors into the oil evaporating the water in the ingredients. Takes about 30 minutes. I use the fried ingredients to marinade meats after cooling to room temp.

Sometimes I add star anise, cinnamon sticks, cardamon, peppers…wok oil is truly best making it yourself, I don’t buy prefab ever.

    • Gatospazio@lemmy.world
      2·
      3 days ago

      Pasteurize

      Get hot boiling a steamer, put empty clean canning jars in. Steam for 30 min.

      Take jars out with tongs. Add oil. Steam again for 1 hr.

      Or just look up how to do canning at home. Heat kills the bugs, chili oil doesn’t give a flying doo-diddly about getting hot, bugs do.

        • Gatospazio@lemmy.world
          1·
          3 days ago

          Keep! They continue to provide flavor as they age. After “sterilization” they still have flavors. Think of it like jam or preserves. Plus the texture is nice.

      • begrudgedcarfolk@sh.itjust.works
        01·
        3 days ago

        Am I supposed to be adding salt? I’ve just been adding Chinese five star spice and other fresh ingredients, simmering for about 30 minutes.

    • grue@lemmy.world
      1·
      3 days ago

      It looks like nonstick, but since OP says it isn’t my guess is carbon steel.

      • DougPiranha42@lemmy.world
        2·
        2 days ago

        Carbon steel is matte black when in use, and shiny silver when new. The spotted granite-like texture in the image is nonstick. I was surprised because to me nonstick seems fundamentally incompatible with wok cooking that I am familiar with.

        1. Heat the wok at high heat empty and dry.
        2. Add oil and cook stuff.
        3. Deglaze.

        I would expect that steps 1 and 3 would hurt nonstick.