Comfort Food Recipes with hot oil
Cozy up with these comforting hot oil recipes — simple dishes that warm the heart.
Recipes with hot oil
This dish features tender pangasius fillets steamed on a bed of vermicelli—a harmonious blend of smooth and chewy textures. The aroma of garlic and seafood sauce adds a light savory touch, while a drizzle of hot oil gives the dish a seductive sheen and aroma. It's perfect served warm as a healthy and light main dish.
Slice the pork tenderloin, mix with soy sauce and starch, and marinate for 10 minutes. Heat oil to fry bean paste, minced garlic, and dried chili peppers, add broth and bring to a boil, add the meat slices and blanch the vegetables. Pour the broth into a bowl, add minced garlic and chili powder, and pour hot oil to enhance the aroma. The meat slices are tender and tasty, the soup is spicy and mellow, and the side dishes absorb the red oil. It is hot and refreshing when you take a bite, and it is perfect with rice!
This refreshing cold noodle dish balances sweet-and-sour flavours with juicy tomatoes, bright lime, and fresh coriander, finished with a fragrant chilli-and-sesame hot-oil dressing—and a “secret ingredient” of passion fruit for a summery twist. This refreshing cold noodles with a secret ingredient that is perfect for the hot summer weather!
This stir-fried dish of three shredded vegetables is vibrant in color. The king oyster mushrooms are smooth, tender, and chewy, the carrot shreds are sweet and crisp, and the green bell peppers have a fresh and spicy aroma. The three ingredients are stir-fried together in hot oil, and the sauce is golden and bright. Every bite is refreshing and not greasy. It is a refreshing, delicious, and appetizing home-style dish.
The hot oil is put into the pan, and the kidneys are fried on high heat. They have just the right amount of smoky smell, with a slightly charred edge and a springy texture inside. The fishy smell is driven away by the neat seasoning. The fresh shrimps next to them are even more attractive, with crispy shells that can be chewed directly, and firm and sweet shrimp meat that has absorbed the soup from the kidneys. Every bite is so fresh that it makes your eyebrows jump. The aroma of the two fresh things colliding in the pot goes straight to the tip of your nose. The richness of the kidneys and the freshness of the shrimps are intertwined, and with some scallions or red peppers to enhance the flavor, it is so delicious that you can't stop eating with your chopsticks~
The dish of "crispy and tender three shreds" exudes a refreshing feeling just by hearing the name. The lotus root is cut into fine and even pieces, with a natural crispness and sweetness, and it becomes even whiter after blanching; the shredded radish is full of moisture, and it makes a crackling sound when bitten, with a slightly spicy and sweet aftertaste; the shredded green pepper is bright green, crisp and tender with a clear and spicy taste, which just neutralizes the sweetness of the first two. After being quickly stir-fried in hot oil, the three kinds of shreds are wrapped in a light oil fragrance, which does not compete with each other's taste but sets off each other's freshness. The crispness of the lotus root, the crispness of the radish, and the crispness of the green pepper are layered in the mouth, with a salty and light taste, and the freshness of the vegetables themselves. Whether it is served with rice or eaten alone, it exudes a refreshing and appetizing feeling.
Spicy Numbing Prawn turns flattened, corn-starch–coated prawns into delicate, bouncy “prawn chips,” briefly cooked then chilled for extra snap. They’re finished with a punchy jiao-ma style dressing—garlic, ginger, spring onions, red chillies, and ground Sichuan pepper bloomed with hot oil, then rounded out with soy sauce, oyster sauce, Sichuan pepper oil, and a touch of sugar—topped with sesame and coriander.
Fried squid in Bifengtang, a delicious and refreshing attack As the hot oil rolls, the squid is rolled into golden flowers, and every inch of its texture is filled with the warmth of garlic and chili. The crispy and fragrant Bifengtang wrapped with squid tentacles, first there is a crisp sound when you bite it, followed by the squid's juicy and tender taste bursting on the tip of your tongue. The garlic is burnt and not bitter, the chili is slightly spicy to enhance the freshness, and the salty and fragrant Bifengtang is perfectly integrated with the sweetness of the squid itself.
A bowl of fragrant oil noodles is scalding the world The moment the chopsticks are picked up, the amber oil noodles draw a crystal arc in the air. Before the mouth, the mixed aroma of onion, garlic and burnt aroma rushes into the nose, making the throat itchy. The first bite, the chewy noodles bounce between the teeth, the hot oil on the surface ignites the taste buds like a small flame, and the small numbness, spiciness, fragrance and freshness bloom layer by layer. The tip of the tongue is slightly spicy at first, and then it is swept by the heat, and fine beads of sweat ooze out of the forehead. People can't help but eat it up with the juice and noodles, and finally burp with a fragrant aroma, and feel indescribably refreshed all over the body😄