CoCoLc's private dish recipe - red basil, pepper, garlic olive oil
Overview
CoCoLc's private dish recipe - red basil, pepper, garlic olive oil. Among the home-grown basils that are resistant to cooking and water immersion, red basil is more suitable. Whenever you grow red basil, you must pick it and soak it in olive oil during summer and autumn. Red basil olive oil is suitable for various cooking preparations. It is a very convenient red basil, pepper, and garlic olive oil. Here, my dear Meitian, my gourmet friends, slowly share CoCoLc’s private dish recipe – red basil, chili, garlic and olive oil!
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Ingredients
Steps
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Place the oil bottle and bottle cap in the spare cooking container, then fill the glass bottle with hot water of about 80 degrees Celsius, cap the bottle, and let it sit for 10 minutes.
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After step (1), pour away the water, let it cool and dry.
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After step (2), use the spare paper towel to dry the bottle and bottle cap, and let them dry for later use.
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Reserve red basil.
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Put the red basil into the spare dehydrator and wash it. (Reference)
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After step (5), pour away the water, then cover the lid to remove as much water as possible from the red basil.
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After step (6), put basil on the spare paper towel (or dry it directly). (Reference)
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After step (7), put a piece of paper towel on it, and then use your hands to gently press it to let the water absorb. (Reference)
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After step (8), if there is still moisture, wipe it with paper towels (or let it dry).
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Reserve raw chili peppers, garlic, and extra virgin olive oil. (The picture is a bit flashy, I can’t see the garlic, please forgive me.)
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Put the spare bottles into the first bottle of red basil; the second bottle of red basil, garlic; and the third bottle of red basil, garlic, and pepper. (From left to right.)
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Pour in olive oil, cover the ingredients, and place in a cool place to absorb the flavor. (Red basil olive oil can be used quickly in a week or two, while others are more time-consuming.)
