I Put This Chili Oil on EVERYTHING
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- Опубліковано 22 тра 2020
- Within the family of chili oil, Chili Crisp is a hallmark of Sichuan Food - and it's not the same as Lao Gan Ma. "Fly By Jing" Founder and chili oil expert Jing Gao guides me through an authentic Sichuan Chili Crisp recipe that packs a spicy kick AND an amazing taste.
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► 🇨🇳 Sichuan Chili Crisp Recipe 🌶️💥
500g canola oil
or 菜籽油 / Chinese Extra Virgin Rapeseed Oil
200g dried chilies - on the mild side
use Chinese 二荆条 Er Jing Tiao if available
toasted, deseeded, processed into a coarse powder / small flakes
...or storebought chili flakes :)
2 bay leaves
3 pieces star anis
2 pieces of cinnamon (cassia bark if you're a PRO)
3 pieces black cardamom
1/2 Tbsp dried fennel seeds
1 Tbsp Sichuan peppercorns
5 slices of ginger
5 garlic cloves, abused and destroyed
1/2 large onion, diced
1/2 cup crushed peanuts
1/4 cup minced Sichuanese preserved mustard greens, 榨菜
1/4 cup fermented black beans, soaked in baijiu for 1-4 hours
(roughly mince black beans if you don't fancy large pieces)
1/4 cup diced dried squid (optional)
1/4 cup sesame seeds
► 🇩🇪 German Sichuan Fusion Chili Crisp Recipe 🌶️💥
2 bay leaves
5-10 juniper berries
2 Tbsp mustard seeds
2 Tbsp caraway
1 Tbsp Sichuan peppercorns
5 slices of ginger
5 garlic cloves, abused and destroyed
1/2 large onion, diced
1/4 cup Sauerkraut, minced
2 Tbsp cup dried porcini mushrooms, rehydrated then squeezed dry, minced
2 Tbsp finely diced cured ham
1/2 cup crushed walnuts
1/4 cup flax seeds
2 Tbsp white wine vinegar
► Spicy Affair Baijiu Cocktail 🍸
30ml Ming River Baijiu
20ml Passion Fruit Juice
20ml red Vermouth (Martini Rosso, Belsazar red)
20ml Cherry Heering or a liqueur of your choice
3 drops of Sichuan Chili Oil
serve over ice
optional: squeeze of orange zest oil
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I love the German adaptations. They're both entertaining and easier to recreate ingredients wise.
Andong, I literally went to the store and bought all the stuff for this. I bought 5kg of chilies, i found seedless chilies and they worked great, I made hand pulled noodles from serious eats because you said it in the live stream and it works. You’re chili oil is the BEST Ive ever tasted!!
it is Your, friendly reminder :)
hey monkey i’m trying to find an asian store in berlin which has seedless chilies or chili flakes in large quantities. where did you buy yours?
@@alexandervossberg6537 I live in America
The roles are reversed on this skype call, where Andong is the ever-smiling old Chinese grandpa and Jing is the serious, explaining German.
1. What a great branded tie in. Very cool that they let you be so free with your plug there, although I *still* think that the best way to enjoy baijiu is straight from a small bottle next to some street bbq of unknown providence at 3am
2. I had the same problem deseeding before (i.e. our hongyou vid). We've since found the answer to be to slice your chilis on a chopping board, which'll make most of the seeds fall out. Then grab the chili pieces, leaving the seeds on board. You'll still have, like... 20% of the seeds remaining? But that quantity is totally fine.
1. Agree 100%, but that will be very hard to recreate outside of china due to lack of tiny stools and 2. Awesome - will try next time!! What a pain :)
@@mynameisandong But why remove the seeds, though? I haven't seen it done in other recipes.
@@altersami9660 so far as I can tell, people think that the seeds are too hot. I know, ridiculous, right?
@@miguelEguzman That's not why. It's for the texture
@@miguelEguzman its more the seed has less flavor than chili itself. and sometimes seeds just taste bad
Andong, Rice and chili oil combo used to be poor student food. Now, where I lived, food stall often let you serve your own rice, a friend ended up taking a massive bowl of rice, a single block of tofu (literally, the cheapest option on the menu) add tons of chili oil, and went to town. When he finished his tofu, he just add in more chili oil (it's considered condiment, so it's free). Such practice is sadly, rapidly going extinct. Now someone will serve you the rice.
We always have this in our fridge thanks to my brother. We use it literally for everything. Grilled cheese? Pizza? Hotdog? Arrabiatta? ANYTHING
In pizza should be interesting, in Italy we put nduja into some styles of pizza. Should be fairly similar. Fish I want to try it.
ESPECIALLY great in pizza!!!
chili oil goes pretty good on anything tbh
Update I had Lao Ga Ma on a Margherita...it was delicious! Go for it. As an Italian I approve.
@@usafan96soren20 no daii dalle mie parti lo usiamo parecchio l'olio piccante nella pizza 😯
You know your hardcore when you happen to have all the ingredients for this laying around at home LOL. Great recipe! It turned out amazing.
I made both this weekend. These chili crisps are my new religion. I have put them on everything. The German one is incredible. We need an episode with Chili Crisps from around the world!!!
Another stellar episode Andong. You have an amazing tolerance for heat; it’s like the ketchup of gourmet Chinese cuisine. You are the only chef I know who can take a simple bowl of steamed rice to a whole new level. BRAVO!!!!
In Mexico there is a similar chile de arbol oil with garlic, its fantastic
In fact, the chili in China was brought by merchants from the Americas hundreds of years ago. So all types of chilis will be fine to make delicious chili oil.
I just found your channel and I absolutely adore it! I love all the research and enthusiasm you put into the dishes you are making! It's really interesting to see a little bit of the history of the dishes and your overall personality is just so likeable really!!
That was such a fun episode! I bought some Lao kan ma recently but I’m definitely making my own when it’s done 😋
I love how professional your channel has become. Keep up the amazing work, Andong!
sponsored by Booze, Wow, Youre living the dream... my dream :D
Good food, Globetrotter, gread videos... you do you man, keep it up :D
Aaaand.... morning cocktails !! 🍸
That's a fantastic idea! Looks and sounds amazing! Well done, must try it!
This comment will get lost in the sea of comments, but holy DAMN MY DUDE! Your pronunciation of the Chinese words are ON POINT AF MY DUDE.
Amazing video again Andong!! Btw: every marketing student should see this as an example of how to make proper advertisement.... honest, authentic, super convinceable of the product, I wanna buy this bootle, haha... shame I can't yet find in my country
I had to pause the video when you said, 一香，二红，三辣 . Your pronunciation is literally PERFECT! Great chili oil recipes and video! Kudos to you! I'm so glad I subscribed!
This channel is going to blow up. Really really good material! Keep it up Andong.
The Production Quality is just out of the roof in these videos, i love it
Wow!! This video was really cool a lot of work
But yummy recipe
Thank you 💖
First episode ever, I loved it! Subscribed
Your German adaptations inspired me to try something with my dry Mexican chilis, it's probably not going to be anything close to Sichuan Chili Crisp, but it's going to be chili, oil and crisp lol
It will honestly be fine. In fact will be perfect
it will be fine. Pasilla and guajillo have a nice flavor. In CA, there's a lot of mixing of flavor like Roy Choy's Gogi Tacos.You could totally make a oaxacan style chili oil and it would probably be awesome on tacos.
There's been a few places online that have rough matches between Mexican and Chinese chillis. Have a look at Chinese cooking demystified's Lao gan ma for a deep dive on chilli varieties.
Those really smokey ones would probably make something amazing.
I just made one with my hot brazilian peppers. Its amazing and really really hot. I gave some to my friends from the pub and they are addicted. Too bad I could not take it to the pub because it`s closed. I miss that place. Use whatever dried pepper you have.
that on rice looks so satisfying. yum
hell of a recipe! super unique. love the take.
As usual - top notch! Andong, you're a real foodie.
wow this is insightful and inspriing. well done video and a real homage to sichuan cuisine and chili oils. greetings from a chef in Taipei just wanted to says keep up the great work!
Great video! Going to try this!
I'm always surprised and excited when I learn of a new condiment. It looks so different to the Guizhou style chilli crisp or the ( I think it's Sichuan) red chilli oil.
Made a fresh batch of Chili Oil this Friday and the recipe was pretty similar to your version #1. Love this stuff - it even works great on Pizza...!
Ah man. You’re videos are great! I haven’t much experience in cooking but this makes me want to make chili crisp and explore home cooking 😂. Thanks bro!
OMG hab Dich gerade entdeckt. Das Video ist der Hammer! Ich muss unbedingt beide Varianten ausprobieren. Tolle Inspiration! Liebe Grüße Franka
How exciting! I love chiu chow, which I make with your recipe:)
This video is amazing 😍
I made a Indian version of chilli crisp using a variety of Indian chillies, they have so many, and OMG it was ridiculously good!!!
nice one, I will definitely check it out as soon as I get back home.. thanks Andong and stay healthy! :-)
great videos!!! keep going!!!😎🤘🏻
Just found your channel and I'm going back through your videos and this one has me excited, might try for a Tex-Mex chili mix (and the original) as we have a ton of great asian markets here.
Your German twisted versions have always been amazing. Too many people just want to mimic the form but lost the spirit.
Yea i made it so often now its soo good, especially the walnuts are a really good fit
This is one of my favorite condiments 🔥🔥🔥
I made this today for the very first time. Once it was ready I made half a cup of rice and mixed in 1 tablespoon of this chili crisp. Ate all of it and I am in heaven. And I love how my house smells like right now. "fragrant" just got a new definition!
The best thing about making your own chili oil or chili crisp is that is sooo much fun!
I experiment quite a bit - my favourite tweak is a splash of black vinegar... but now I will definitely try kimchi and saurkraut!
Hey Andong! First time I made chili oil I prepared the chilis the same way and had the same problem. I have found that roughly chopping a bunch of them on a cutting board, then tossing them on the board is the best way to go. The seeds fall out onto the board and you have the beautiful, not bitter chili flesh you were looking for!
Love this great approach to Chili Crisp and making it your own!! I had a few questions/notes on the recipe :
1. FYI: Your written recipe does not include the (SALT, SUGAR, MSG), that had me quickly replaying the video in the middle of making the chili crisp to find the amounts.
2. Is the weight of the Chili's (200g) PRE, or POST de-seeding?
3. Do you pour the Baijiu into the oil along with the fermented beans (like Chinese Cooking Demystified did in theirs) or did you just scoop out the beans into the oil?
Thanks for all the awesome food explorations! Looking forward to seeing where you continue to go :)
Ahaha, I remember that when we met we discussed baijiu and you were talking about the Ming River guys! Good on you for this partnership!! And damn, both versions of your chilli crisp look amazing... Maybe I should try a Frenchified version too?!
I‘d love to see your frenchified version!
Amazing vid!
Danke, ich liebe deine Videos :))
been waiting for this
Awesome, I just started to add chili oil to a lot of my food, really need to try this out. More fire!
looking at you eating with the rice.... make my saliva drools like waterfall! LOL
Richtig gut man... vor allem freut es mich, dass du immer die Brücke zu deutschen Zutaten / Gerichten schlägst. Wir haben eigentlich eine wunderbare Essenskultur, Gerichte und Rohstoffe - im Gegensatz zu anderen Nationen leben wir es nur nicht. Danke für deine Pionierarbeit!
oh this looks great, I was looking for a recipe to make my own one! you should have a million subscribers :)
Thank you for the video. I like your wok. Can I ask, what is it made of? Did you buy it ready seasoned or did you season it? Thanks!
I just found your channel after wanting to make hand pulled ramen noddles, and damn, I love your channel. Hope you grow really really big man. Right now I'm trying biang biang mian recipe, hope I can hand pull noddles some day :D Cheers man.
Biang biang is definitely the right place to start ;) Good luck on your noodle journey!!
@@mynameisandong They turned out freaking amazing. I was just blowen away at how well they turned out. Thanks a lot for the videos, I'll probably watch every single one of them.
I'm getting so hungry watching your video and I just ate... Dude it looks so delicious!
The best all around purpose seasoning to date...what's not to love...it's almost the only seasoning you need...it's for all seasons for sure!
Looks awesome again Andong. When i try to make the oil. How can I best keep it and for how long. Thanks again for the videos and nice ideas to try :D.
It will keep in the fridge for many weeks, easily for months. I recommend getting a small batch out and having it around at room temp. The aroma is stronger when it's warmer. But that can also be fixed by putting it on something hot... :)
@Lambert Simnel wat
4:45 I wish she had explained the difference she was talking about between rapeseed oil and canola oil. Canola oil is the oil of rapeseed, so I'm not sure what difference to look for when buying an "authentic" rapeseed oil. Any suggestions are most welcome! Thanks for the great video (as always) Andong!
They are different oil from similar or same plants. Thinking it as the regular olive oil and extra virgin olive oil. Canola oil is the newborn kid of rapeseed oil, nurtural, and clear in color good for everyday use. Canadians made them back in the 1950s. The name “canola” comes from “Canada” and “ola,” denoting oil. The southern Chinese rapeseed oil is the old school oil, much browner(green-ish), a bit on the thicker side, and of course more expensive to make. It has a much stronger punch of fragrant, which is not necessarily good or bad. Even Sichuan chefs would use both canola and Chinese rapeseed oil for different purposes.
@@zihaoding4864 thanks, I wonder what about the process is different because I am pretty sure the plant is the same. But perhaps it's (as you mentioned) like extra virgin vs. regular olive oil
I need to get me some of Jing’s sauces and spices.
@5:44 your guest stole my thoughts exactly. I was watching your video and I was thinking about how I just recently made my own batch of XO sauce, and it was the best thing ever. I had a general idea of what the ingredients should be based on some internet recipes. As noted in your video, the ingredients of your chili oil should really reflect your preferences. It will turn out excellent no matter what you put in.
Adding to my original comment, the chili that I've used from making this in the past was the Thunder Mountain Longhorn chili. You could buy seats online from certain places. It does take the whole year to grow but it is very mild and delicious.
I don't know why people get so nervous about MSG either. By using anything that's fermented, like the black beans, it already has naturally occurring MSG.
An article published a long time ago in the New England Journal of Medicine about the Chinese restaurant syndrome was later retracted. There's no scientific evidence for MSG causing headaches or any other symptoms. It can probably make your blood pressure go up because of the sodium.
I love this recipe!!!! About how long would you say this chilli oil would last in the fridge?
super cool keep it going all the best from munich germany
What a fantastic idea the German chili oil is! Especially with the mashed potatoes. I have to give this a try. Thanks again for the inspiration! Lets see if I find the baijiu.
This is legit THE sauce to put on everything
Also, you seemed enthusiastic about caraway in rye bread. I've got a cupboard full of rye bread and a taste for caraway. Can you teach us a German recipe? Especially if sourdough ; )
Hey so does anyone know, do I need to refrigerate this if I make it? And how long should it last? Thanks!
Caraway+chili is very north African! Love it
I love this! What is the song you use towards the end of the video?! It's so cool!
You gotta love chinese Baijiu and especially Ming River.
Randomly found this video while watching food videos, and have to say I love the channel! Just about to watch the 'German Ramen' episode.
I'm gonna recreate the local one soon, looks great. Grüße gehen raus
EPIC!!!! Why you have to de-seed your chillis?? I realy like the seeds of chilli so can i just leave them in?
You had me at chili crisp and mashed potatoes! :D That looks incredible!
Whaat im early I was looking for a chili oil recipe
I can not find here on youtube on how to cook with hot chili infused oil? what do I eat it with it?
I really want to try the German style chili crisp. It would combine the best flavours of both my mother's and my father's cuisine!
i use lao gan ma all the time and i love the taste it gives to my asian food
New Mexico Hatch chilis are in season now. Maybe I'll try to make a version with those.
Must try this... insane
Does anyone have suggestions what to do with the chilli seeds instead of throwing them away?
I thought mikey chen was gonna be on the other side of that phone call. Lol.
I tried to make Lao gan ma after watching it on CCD channel and also had the same problems in getting the right chilli. Still, I made a big batch, gave a smaller batch as a birthday gift to a friend (which he ate on the same day and afterwards ate the rest of my other batch..), so I guess after that, I will do it again and do a variation of it (no caraway though :D).
A pro tip for the first timers: !!!Be very careful when you are toasting your chillis, the Capsaicin (the "heat") is getting everywhere, so please, do it in a well ventilated room!!!
how long can you keep these oils for?
I was wondering what carb you were going to use for the German chili crisp. I had my money on spätzle.
You really should get a metal wide mouth funnel. Used in canning. It's very handy. I also use it if filling a ziplock bag.
I would try the German crisp with spaetzle, tossed in some butter with nutmeg and black pepper.
hello, my wife is from Henan... and after almost 2 years of trying and errors, I feel I'm pretty close to their chili oil taste. I tried asking their recipe when I visit but... omg... I felt like I was trying to buy their children... They are adamant about the secrecy of their recipe over there! (but they will share the techniques, not the proportion and minute details).
TIPS: When I make some I make a lot for all my (Canadian) family since they are on the sensitive sides. I may or may not, use 1/2 chili / 1/2 paprika... because if you just use less chili, it just doesn't work. Smoked paprika is even better! ( BTW: Since I use this proportion, half/half chili /paprika, I don't need to de-seed the chilies.
Maybe I'll also do a video to share it when I feel I'm close enough!
Do you use fresh paprika? I don't see why one cannot go for prepared chilli flakes or chilli powder?
@@stilly8973 I use a good quality paprika powder and an higher quallity chili powder. I think there are less seeds in it. I use lower grade spiced before and the chili just taste hot... you don't really taste the chili itself.
@@MrFiredragon1976 Thank you. I assume one needs a lot of paprika powder and higher quality chili powder? I have here still 500g or so called red pepper powder from Korea. Maybe I could use it for this?
Made this with Guajillo Chile garlic shallots and chicken bouillon cube. Delish.
lol Jing Gao is suuuuper salty about losing the chili game to Laoganma... "...actually from Guizhou." :D
It is indeed not easy to come by some good produce.
When I go for instance to a local turkish shop in order to get chili powders
and dried chilies, those are just the "mild filler" for the sauce.
They are good to dilute the real spicy Haberos, like the Carolina Reaper,
the different Scorpion Hybrids, or at least yielding amounts of Scotch Bonnet etc.
For me, the nicest effects do come form a good, rich mixture.
There are some ingredients, that can be carefully cooked in oil etc,
but later I also add rather fresh ingredients, lightly fermented garlic,
and freshly sliced Thai and Habareo Peppers, with seeds and everything.
A good mixed sauce can have so much curcuma etc, that it looks rather orange.
The good thing about a dried Carolina Reaper Habanero is, after I take it apart
and cut it small using my bare hands, for the next meal its enough to
sometimes dip the fingers of the left hand into to food or in the mouth.. ;o)
And for the next meal it's the same, now with the fingers of the right hand..
And until the rest of the week, no matter how often you wash your hands,
the good stuff is very very present.
My own fresh produce of Habaneros is most often unfortunately not nearly as hot,
but some good fruits can maybe reach about 1mill scoville, that's pretty nice.
One does not need many of them to make a 720ml jar or sauce really, really hot.
I always cut my fresh Habaneros etc using the same board and bare hands,
so almost nothing is lost. The next time I cut for instance fruits on that board,
they taste nice and spicy right away.
That is why I always know the spice level of what I am slicing right now, and get a feeling
about how much to add, depending how mild the resulting sauce should be.
Of course, when one also has some wet or even fresh ingredients in the sauce,
one must keep it in the fridge. And I use an upper layer of sriracha sauce to seal it off.
Sriracha is just like a sweet, like a totally harmless ketchup, but in the mixture it
contributes to the taste and shelf life in the fridge etc extremely well.
Now they started selling Sriracha in Supermarkets here, which is very nice.
If I have leftover chilli/aromatic bits from a store-bought chilli oil, can I pour in some hot oil to reactive it?
Hey Andong, where can I find good rice wine in Berlin and which brands do you recommend? Do I have to go to the Dong Xuan Center?
Last year for Thanksgiving I put Loaganma in my mashed potatoes and it was a hit, so this year I might have to make your 下土豆 German chili crisp
would the moisture in the garlic and onions cause botulism? would you have to sanitize the jar before adding chili oil?
Dude your pronunciation and the tone is so on point. Be saluted mein freund
Try the Malaysian chili crisp aka sambal tumis. This is the main xia fan for nasi lemak (coconut milk flavoured rice).
In Mexico, We call the chili oil,
Salsa macha, and
I prepare it with chile de arbol
A lot of westerners know about Sichuanese cuisine now, but the the one to know is Hunanese which is actually spicier and better IMO. I lived in Chengdu btw so I know what I'm talking about.
Was ist der Unterschied zwischen mirin und Reisweinessig? Kann man das eine mit dem anderen ersetzen? Und zwischen dunkle miso paste und soya paste? :) Wie wichtig ist sake und ist es ersetzbar?
can i use palm oil instead of canola? it's the only oil i have right now.