hello, I want to ask why there is no salt in the manufacture of chili oil, how would you know it would taste if there was no salt? Please answer my question 🙏
Hey! I'm from Ukraine) My husband loves spicy food very much. He found this recipe for me to cook for him. It worked the first time !!! My husband is very happy)))) Thank you friend!
I did the same. It eneded up good. I like the concept of making fragrant oil first and add Chilli second. In other concepts, those are diffrent oils like green oil ..etc. this is one for all. easy. love it.
I have seen a few chilli oil recipes and I think this one is the best. I usually buy dumplings at a Chinese restaurant. And I am a fan of its chilli oil. I tried to reproduce it at home using the recipes of chilli oil I found online. And this recipe was exactly if not better than the chilli oil I usually have at the restaurant. Thank you for sharing the recipe. :)
Good, clear instructions and I'll note the comments with regard to the heat of the oil. Looks very flavoursome and I'll look forward to making. Thank you.
I've watched many videos on this subject and yours is by far the best. So much more flavourful. Your calm and gentle presentation makes me want to check out your other videos and subscribe.
Great recipe for sichuan chili oil, easy to follow. I have made chili oil before but from other recipes. Next time I will make it based on your recipe. I love sichuan food, keep the recipes coming, I love it. Greetings from the Netherlands
Looking forward to making this, last time I tried Mike Chen's recipe which was great, but very interested in this version. Most westerners don't have a grasp of chinese black vinegar so they'll add the wrong ingredient not realizing how different white vinegar is.... Tired of lao gan ma (tried several types) and this looks like what I'd prefer to eat. Thanks for the amazing recipe, I'll add it to almost everything lol.
@@YiSichuanKitchen the peanuts are awesome!!! Reminds me of the nutty flavour of seasame paste in dan dan mien. Thanks for tge awesome tip, like and subscribed
I decided to make this chili oil and I’m glad I did it’s delicious! There are so many versions of this recipe floating around but I liked the first step of frying the fresh ingredients. Makes a huge difference. I had a question about the Szechuan peppercorns, where ever I read about them in recipes they say to toast and grind or infuse them in the oil and discard. But you leave them whole in with the chili flakes. Is that traditionally how you use them?? Thanks!
Yes!!! We love Sichuan peppercorn and seeing it in the oil when using the chili oil just gives us joy!!😆 However if you aren't used to it, you can totally fuse it in the oil with the spices and take them out!
I recommend Sichuan Chili Powder however if you can’t find it, you can simply blend up some dried chilies and make your own chili powder! I used this process in the “chili crisp” video! Check it out if you are interested! 😊
Looks good. Never tried to boil the oil before i add it to the chili. Usually i just boil some fresh chillies before i put them in a blender with garlic, sugar, sundried tomatoes and a little tomato paste depends if you want it more tomato or chilli flavored. Then i just drown it in olive oil and put it in the cooler and it's ready for pizza or whatever the next day.
I got the sichuan pepper but not the chilli flakes. What do you think is a good substitute for Sichuan chilli flakes as I couldn't find it here in Qatar? Thank you for the recipe can't wait to try it!
Yes you can use avocado oil but since its smoking point is very high (520F), I would test out a little oil on the chili pepper first to see if it would burn them to get the right temperature 😊
Thanks for stopping by! And this recipe does not require salt or sugar! You could add some salt if you prefer that but typically I salt the food separately 😊
I made the oil today and used it on vegan tacos with quinoa, hummus and avocado, sublime vegan tacos that the oil and a bit of lime juice added a 5 star flavor, thanks.
Thank you for taking the time to show us this. There is a lot of variability in recipes for this oil. For me, I use peanut oil or I don't make it. There's just something about it that makes the oil more authentic. Just saying.
I love your channel, Yi! In this video you distributed into seperate jars...did you add 1/2 tbsp vinegar to each jar, or was that 1/2 tbsp further divided into three (so like 0.15 tbsp?) Also, what's the best way to store - room temp or in the fridge, and how long does it keep?
Cheap balsamic is a decent substitute, though sweeter and a touch less tart , or you can just leave it out. I've made a number of different versions of sichuan chili oil and this is the first and only time I've seen black vinegar added. Not saying it's wrong (there are countless different recipes for Sichuan chili oil) but worth pointing out that there is nothing wrong with leaving it out. If you want to order some, you can go to Mala Market and order from there.
Thank you for sharing the recipe! I only have one small question though, because my sibling is allergic to cinnamon, is there a way to omit or substitute it from the recipe? I want to make sure she can also eat as well.🙂
You can totally leave it out. Sichuan chili oil is an extremely variable recipe. Sort've like garam masala in India, it's one of those things that has a basic profile, but if you go to any house in Chengdu every family will probably makes their's slightly different. There's actually one school of thought that says adding any spices other than chili flakes actually takes away from the pure nature of the chili oil.
Make sure to like, comment, and subscribe if you want more traditional Sichuan recipes! Also feel free to let me know what I should make next!😊
More tofu dishes, no meat, low oil please.
hello, I want to ask why there is no salt in the manufacture of chili oil, how would you know it would taste if there was no salt? Please answer my question 🙏
@@maulidasalsabila2451 Hi! So salt is optional and you can add salt to the dishes separately and the chili oil just adds to the spiciness! :)
I can use coconut oil instead
What kind of vinegar did you use in this recipe?
Hey! I'm from Ukraine) My husband loves spicy food very much. He found this recipe for me to cook for him. It worked the first time !!! My husband is very happy)))) Thank you friend!
So glad it worked for you! Thanks for following along☺️
This is the best recipe I have seen.
Very clear instructions and filming, thanks so much for sharing the genuine recipe.
Thank you so much for stopping by 😊
I did the same. It eneded up good. I like the concept of making fragrant oil first and add Chilli second. In other concepts, those are diffrent oils like green oil ..etc. this is one for all. easy. love it.
So glad you liked it 😊
This recipe is the best and least complicated to make. I have just made a batch and the fragrance is so good. Thank you for sharing. God bless.
I have seen a few chilli oil recipes and I think this one is the best. I usually buy dumplings at a Chinese restaurant. And I am a fan of its chilli oil. I tried to reproduce it at home using the recipes of chilli oil I found online. And this recipe was exactly if not better than the chilli oil I usually have at the restaurant. Thank you for sharing the recipe. :)
Thank you!!! So glad you liked it ☺️
I made this recipe today, the layers of flavor are incredible. Thank you for sharing. P.S. I did not have the plum vinegar.
Made this recipe three times in the last couple of months. My family lives it and it’s my go to recipe now for hot sichuan chili oil.
It’s the best ☺️
Good, clear instructions and I'll note the comments with regard to the heat of the oil. Looks very flavoursome and I'll look forward to making. Thank you.
Tried your way and the oil came out perfectly. It is an easy recipe. Thank you. 👍
Of course!!! Thanks for the comment! ☺️
I've watched many videos on this subject and yours is by far the best. So much more flavourful. Your calm and gentle presentation makes me want to check out your other videos and subscribe.
Interesting. I never thought there is something like chili oil. I will definitely make this. Love the way you explain the method. Thank you so much.
Great recipe. I’ve seen lots of recipes on how to make chilli oil 🌶 and this is one of my favourites
Thank you!!! And yes!! It's my favorite too! ☺️
Great recipe for sichuan chili oil, easy to follow. I have made chili oil before but from other recipes. Next time I will make it based on your recipe. I love sichuan food, keep the recipes coming, I love it. Greetings from the Netherlands
Thank you for following along!!!! Will definitely share more fun and simple Sichaun recipes!!😊
I look forward to trying this. I appreciate the direction and the camera angles, entertaining and enjoyable.
So glad you enjoyed it 😊
Tried and truly the best chilli oil on youtube!! Thank you so much❤❤❤❤
So glad you liked it!
This looks delish!! Love how you infused the vegetables in the oil.
The best chili oil recipe 👍🥰🎉🥳💐🍾🥂❤
Thank you so much for stopping by! 😊
Thank you for sharing! Can literally taste the sizzling flavours. Will try this recipe for sure.
Looking forward to making this, last time I tried Mike Chen's recipe which was great, but very interested in this version. Most westerners don't have a grasp of chinese black vinegar so they'll add the wrong ingredient not realizing how different white vinegar is.... Tired of lao gan ma (tried several types) and this looks like what I'd prefer to eat. Thanks for the amazing recipe, I'll add it to almost everything lol.
Let me know what you think when you try it 😊
I'm not familiar with the black vinegar. Does it have a closer taste profile to balsamic vinegar that can be used as a substitute?
Thanks for sharing. This is my favorite chili oil whenever I visit Chinese restaurants ..
So glad you liked it!!! 😋🔥
This is great! Takes me back to my time spent in Chengdu and Liangshang Prefecture.
Amazing!! Thanks for stopping by 😊
Can you read me the directions for everything I need for the rest of my life? Your voice is so soothing and your accent makes it that much better.
The food looks so delicious to go with my sister
Thank you, Yi; I like the peanut addition👌
So glad you like it!!
I tried the same recepie with a twist added minced garlic(fried until brown) before pouring on chilli, it taste really awesome.
That’s a great addition 👍😋
Thank you Yi, this recipe is perfect! You've got yourself a new subscriber
Hi, thanks so much for video sharing us the tips. Could I use white vinegar instead of black vinegar as in video? Thank you
This was wonderful. Making it again today.
Great recipe-very tasty,thanks!
Thank you for stopping by ☺️
Never thought of using peanuts... What an amazing idea! I can only imagine how good that would be until I make it tomorrow. 🙂
Yes!!! Let me know what you think ☺️
@@YiSichuanKitchen the peanuts are awesome!!! Reminds me of the nutty flavour of seasame paste in dan dan mien. Thanks for tge awesome tip, like and subscribed
@@yook4303 That's awesome! I love Dandan Mian!! :)
San Francisco California loves your chili 🌶️ oil recipes! ❤
Thank you! Hope you enjoy 😊
Oh, my favourite chili oil😍
Thanks for sharing this recipe.
Thank you for stopping by 😊
Great video and recipe thanks
looks amazing! am going to try make this.
So glad you like it!! 😋
THANKS DEAR YOU SHOWN VERY SIMPLE METHOD AND VERY EASY TO DO, I MADE IT IT WAS VERY TASTY
Thank you for stopping by 😊 so glad you liked it!!!
i put that stuff in EVERYTHING , this version seems better than mine ,i'll try it.
Awesome!!! Let me know if you try it ☺️
Looks really good. How long does it stay good and, does it have to stay refrigerated?
I decided to make this chili oil and I’m glad I did it’s delicious! There are so many versions of this recipe floating around but I liked the first step of frying the fresh ingredients. Makes a huge difference. I had a question about the Szechuan peppercorns, where ever I read about them in recipes they say to toast and grind or infuse them in the oil and discard. But you leave them whole in with the chili flakes. Is that traditionally how you use them?? Thanks!
Yes!!! We love Sichuan peppercorn and seeing it in the oil when using the chili oil just gives us joy!!😆 However if you aren't used to it, you can totally fuse it in the oil with the spices and take them out!
@@YiSichuanKitchen I’ve used the chili oil on almost everything I’ve made recently! Haha! Slightly obsessed with it 🤪
great video. thank you for sharing this. I have never seen peanuts added but i bet it is very good. I will try this soon. :)
Definitely try it with peanuts!! It’s really good 😊
Just made my first batch! Thank you so much!
Amazing!!! So glad you enjoyed it ☺️
Do you recommend grinding the sichuan pepper corns before adding it to the mixture to produce more numbing feel?
That looks really good! How should I store (refrigerate, room temperature)? And how long will it keep?
Room temperature is totally ok!! 😊
Very lovely, thanks for your great way of making chilli oil😘💚🙏
Thank you for stopping by! :)
I can't wait to try this. Been wanting to make some tasty chilli oil! Thank you!
Thank you for stopping by ☺️ let me know how you like it!
Love ur recipe. Will make my chilli oil as per ur recipe. Thanks
Omg, that looks so delicious. Great video and recipe. I subscribed. .👍
Thank you! So glad you enjoyed it 😊
My mouth is watering! Now I know why my friend’s noodles always taste so much better than mine.
It is the best with noodles!!! 😋😊
great video! Thank you for posting
love your vids,i lived in chengdu for 8 years ,totally addicted to the food...well done
So glad you liked it! I miss Chengdu's food everyday!
Very well made video
Thank you 😊
I’m a fan of chili oil! Thanks for sharing
Thank you for stopping by 😊
This looks yummy ❤
Thank you 😋
Very helpful video. Thank you for the recipe! :)
I'm going to need this in the pantry
This looks delicious can you tell me what kind of chilli flakes I could substitute for the Korea ones as there is non available where I live
I recommend Sichuan Chili Powder however if you can’t find it, you can simply blend up some dried chilies and make your own chili powder! I used this process in the “chili crisp” video! Check it out if you are interested! 😊
I really enjoy your recipe ☺️ It always tastes great, thank you so much ♡
Thank you! So glad you are liking it! :)
Thanks, I'll definitely gonna try this recipe for sure.👍👍👍
Let me know what you think 😊
great teacher!!!
Thank you! I was just looking for this kind of recepi👏
Thanks so much, I subscribed, you explain well. I appreciate it. I did it, and is amazing 👏✨
Thank you so much for stopping by! :)
Very well explained in easy steps and in great details. Waiting to make the chilly oil soon. Hope I can add this oil to prepare Dapanji?!
Thanks so much for stopping by! It will definitely make your Dapanji more flavorful! :)
nice video very helpful, anyway no need to put salt or sugar for flavour?
You can add salt if you prefer but it is totally optional ☺️
Thank you for sharing this delicious and yummy recipe of chilli oil we loved it new friend here in Canada stay safe and Godbless
Thank you for stopping by ☺️
Great it's simple but yummy!!! but I wanna know how long for the shelf life in room temperature or at freezer?
It should last at least 3-4 months in room temperature! :)
Looks good. Never tried to boil the oil before i add it to the chili. Usually i just boil some fresh chillies before i put them in a blender with garlic, sugar, sundried tomatoes and a little tomato paste depends if you want it more tomato or chilli flavored. Then i just drown it in olive oil and put it in the cooler and it's ready for pizza or whatever the next day.
Wow! I'd love to try that ☺️
Trying to make wontons with this. Lol easiest to follow video I've found.
This looks delicious. Gonna give it a go
Hope you enjoy it ☺️
@@YiSichuanKitchen I know I will. It looks absolutely delicious
Hello ! Very nice video I love it. Should I keep the chili oil in the fridge ?
You don't have to!! It should be good for 3-4 months in room temperature! 😊
This is the best recipe 👍
Thank you! So glad you liked it! :)
I like this recipe, Thank you!
Thank you for stopping by 😊
Great recipe!
I got the sichuan pepper but not the chilli flakes. What do you think is a good substitute for Sichuan chilli flakes as I couldn't find it here in Qatar? Thank you for the recipe can't wait to try it!
Other kinds of chili flakes would work too!! You can pick the spice level you like! 😊
I might consider using a coffee grinder to get a finer blend of the dry spices to make a thicker hot oil maybe the consistency of a runny catsup
Looks great, how do you store it? Can I refrigerate to extend the life of the oil?
You can store it in room temperature and yes if you want longer shelf life just store it in the fridge 😊
Nice will test it
Let me know what you think 😉
Fantastic 🙏❤️
What is Dried sand ginger?
Can I use normal dried ginger?
Dried sand ginger is a Chinese spice, it is different from dried ginger! If you don’t have it, it is optional too ☺️
@@YiSichuanKitchen Thanks
This is my favorite oil to use! You make it look so easy to make, thanks for a great video!
Thank you so much for stopping by 😊
Can you use avocado oil? Trying to use a more healthy oil. Wonderful video!
Yes you can use avocado oil but since its smoking point is very high (520F), I would test out a little oil on the chili pepper first to see if it would burn them to get the right temperature 😊
Thank you for sharing. Really motivate me to try this recipe on my kitchen. But one question, no sugar or salt added on your recipes?
Thanks for stopping by! And this recipe does not require salt or sugar! You could add some salt if you prefer that but typically I salt the food separately 😊
This is why I buy it
Interesting. I will have to make this.
Definitely try it out!!! Let me know what you think ☺️
Thanks for sharing so nice fully support stay safe God bless
Thank you 😊
Made it twice now! So good. Is chinkiang vinegar ok to use?
Yes! Chin Kiang vinegar totally works 😊
@@YiSichuanKitchen great! Because that's what I used!! Great video!!
Beautiful, can I use regular black peppercorns?
Yes or you don't have to use any! It is optional ☺️
I made the oil today and used it on vegan tacos with quinoa, hummus and avocado, sublime vegan tacos that the oil and a bit of lime juice added a 5 star flavor, thanks.
@@Bodhisattva7137 wow that sounds amazing! :)
Thank you for taking the time to show us this. There is a lot of variability in recipes for this oil. For me, I use peanut oil or I don't make it. There's just something about it that makes the oil more authentic. Just saying.
Peanut oil is a great idea! I'd love to try it out! ☺️
This looks great. How do you store the chili oil? Do I have to refrigerate it? I do not want to if I don't have to.
You don't have to! Just store at room temperature and it lasts 3-5 months ☺️
Thanks for the recipe!
Thank you for stopping by 😊
Excellent.
Thank you
I love your channel, Yi! In this video you distributed into seperate jars...did you add 1/2 tbsp vinegar to each jar, or was that 1/2 tbsp further divided into three (so like 0.15 tbsp?) Also, what's the best way to store - room temp or in the fridge, and how long does it keep?
1/2 tbsp each jar! And room temperature is good ☺️
Thank you for this video!🙏✌💖
Thank you for the wonderful recipe☺️ What can I use instead of black vinegar? It's hard to get it here
You don't have to use it if you can't find it! :)
Cheap balsamic is a decent substitute, though sweeter and a touch less tart , or you can just leave it out. I've made a number of different versions of sichuan chili oil and this is the first and only time I've seen black vinegar added. Not saying it's wrong (there are countless different recipes for Sichuan chili oil) but worth pointing out that there is nothing wrong with leaving it out. If you want to order some, you can go to Mala Market and order from there.
Thank you so much. I can't wait to try it!
So excited 😆 let me know what you think!
@@YiSichuanKitchen I definitely will. I'll probably be making it this week or so. Thank you.
Good recipe.
Thank you for stopping by 😊
lots of love from Tawang, Arunachal Pradesh, India 🤗🙏💜
Thanks so much for stopping by! I love Indian food! :)
@@YiSichuanKitchen Yes, me too. But North East Indian food is very similar to yours and that's why you inspire me (•‿•)
Thank you! How long does it keep?
It can last 3-4 months in room temperature! :)
@@YiSichuanKitchen Wonderful, thank you 😊👍
Hii. I love how you explain your recipe. Anw, if i skip the black cardamom, is it going to be weird? Because it’s hard to find it here
It should be totally ok if you skip black cardamon! ☺️
Can I top up with plain cooked oil if the quantity of oil gets low.
Thank you for sharing the recipe! I only have one small question though, because my sibling is allergic to cinnamon, is there a way to omit or substitute it from the recipe? I want to make sure she can also eat as well.🙂
You can totally remove any of the spices you don't like!! 😊
You can totally leave it out. Sichuan chili oil is an extremely variable recipe. Sort've like garam masala in India, it's one of those things that has a basic profile, but if you go to any house in Chengdu every family will probably makes their's slightly different. There's actually one school of thought that says adding any spices other than chili flakes actually takes away from the pure nature of the chili oil.