Chili oil be used. Other spices may be included such as Sichuan pepper, garlic, or paprika. Commercial preparations may include other kinds of oil, water, dried garlic, soy sauce, and sugar. Recipes targeted to Western cooks also suggest other popular oils such as rapeseed, grapeseed or peanut, and any dried or fresh chili peppers. The solids typically settle to the bottom of the container in which it is stored. When using chili oil, the cook or diner may choose how much of the solids to use; sometimes only the oil is used, without any solids. Chili oil is commercially available in glass
Wok the same dish needing high heat is being cooked at the bottom. The pointed bottom also allows even small amounts of oil to pool. As such, large food items can be shallow fried, while finely chopped garlic, chili peppers, scallions, and ginger can be essentially deep-fried in both cases with very small amounts of cooking oil. Wok A wok pan (from Cantonese: 鑊) is a versatile round-bottomed cooking vessel, originating from China. The use of the wok is very prevalent in South China (particularly Guangdong Province). It is one of the most common cooking utensils in China and also found