Don’t be intimidated by the bright red color — this chili oil is very mild. I often mix it into a dipping sauce for dumplings or spoon some on top of noodles. I turn to it more for the savoriness, texture, and aroma of dried chili it adds, since the heat level is pretty negligible. LGM is a beloved classic and the recipes absolutely stand the test of time, although I question the need to include MSG and preservatives like sulfur dioxide and sodium sulfite.
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