Sichuan Chili Oil: How to make perfect authentic chinese chili oil at home
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- Опубліковано 15 бер 2023
- This Video will show you in 5 steps how to make authentic and savory Sichuan Chili Oil at home. You’ll learn one of the key factors for a great Chinese chili oil: the infusion of the oil with aromatics. While traveling through China for 3 months, I fall in love with the flavorful and authentic Chinese chili oil and its versatile use.
You can use Chinese chili oil to spice up noodles, soups, dumplings, or even your breakfast eggs and I’m sure you’ll love it as much as I do!
PRINTABLE RECIPE: flavorthoughts.com/sichuan-ch...
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// INGREDIENTS IN THIS RECIPE
Sichuan Chili Flakes: amzn.to/3YJf1Ye
Black Rice Vinegar: amzn.to/3LjXIdo
Sesame Seeds: amzn.to/3yEGDn4
Sesame Oil: amzn.to/3Fmkz4n
Black Cardamom: amzn.to/3FhOZ7C
Sichuan Pepper: amzn.to/3YJf1Ye
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#sichuanfood #chilioil #sichuancooking
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Outstanding!
Wow this looks spectacular!
thanks Anna 😉
Best recipe ever
Really awesome and noted the recipe for myself thanks 👍
Great 👏🏼 You made GOLD!
simple to follow . . .spot on
Much appreciated Danny! 😉
New subscriber sends Greetings from Tucson, Arizona USofA.
I've been looking at recipes and think yours is the one I'm gonna try.
Very professional presentation! I love this.
Oh thanks a lot Lars! 🙏
Awesome!
WOW what an awesome recipe. I love chilli oil. Will make it after getting all the ingredients. Thank you so much.
Awesome Theresa, happy you're going to try this recipe 😊 have fun!
Wonderful video, will try it out tomorrow. Love your video style, perfect for me. NO TALK, to the point, looks gorgeous, relaxing music, not too long. Very well done :)
Wow, thanks a lot mate for the lovely feedback and your opinion on the videos. Very happy to hear you like the style of them. Have a good one!
Nice step by step procedure - beautifully presented.
Thanks a lot for the nice feedback, happy you liked it! Wish you lots of fun trying the recipes 😋
wow this is really awesome! I will definitely try this at home soon!
Happy to hear buddy! Have fun trying the recipe 😊
I love that salt thing from Slovenia ❤️❤️❤️❤️❤️ now I will try recipes ❤️
wow delicious awesome
Incredible editing
This is awesome 🎉 best Lao Gan Ma I ever had 😁 Thank you for sharing 🙏🏻
Much appreciated Espen! Thanks for your opinion, glad you like it😊
Beautiful. So elegantly and clearly shown. Do make more Chinese food videos.
🙏THANK you 💖
Hmmmmm Aaaahhhaa mouthwatering, aroma comes here!! Out of mobile, magic know hmmmmmm😋😋😋😋.
Black rice vinegar is quite expensive here, but balsamic made for good substitute.
Great channel btw.
Made this following your exact steps yesterday and it's the best chili oil I've ever made and even tasted. Absolutely fantastic!!
magnificent! I couldn't have asked for more, so so happy to hear that you're happy with the result 😋
Loved this. I made it last night . I actually have the same jar you have. And, I have become addicted to this sauce
Lovely! These jars are great aren't they? They work especially well as presents, the only downside is that they are empty far too quickly 😅
@Flavor Thoughts you are absolutely right, it goes quick. I am planning to buy a bigger one. I eat with everything now. Love it. Thanks
Great video! I've subscribed so that I don't miss anything else you post! I would be making it today except for that I am missing a few of the ingredients... cardamom, star anise, and black rice vinegar, only have white. But I will remedy that the next time I do groceries. The video was excellent, very easy to follow and very clear steps. A home run on your first at bat! 👍
Oops... I do have black vinegar, I just never think of Chinkiang Vinegar being rice vinegar, which of course, it is. LOL
Thanks a lot for looking by and your lovely words. You could also go for a half-half mix of white rice vinegar and dark soy sauce I guess. But even better that you've found a bottle Chinkiang 😊 Wish you a great day and have fun trying the recipe
@@flavorthoughts Balsamic works too.
Amazing, will have to try. I'll need to find the sichuan pepper though
Hi Jean-François, sounds like great plan😊 You'll find them in most Asian stores by now and you also find a Link in my video description as well.
I buy this at the Chinese grocery store in Islamabad, Pakistan. Its delicious
Subscribed by just seeing the name of your channel..
Loved the recipe too...want to use it for ladies finger steamed and stir fried.😊🎉
Thanks mate 😉I'm sure these will taste awesome together!
Super
can we put it under direct sunlight for longivity?
請問調味料可以打出來嗎？
Very Very cool
Glad you like it 😉
No msg, the best chilli oil ever!
Thanks for your thoughts mate!
Wow! You got so many views on your first video any secret? Love your style
Very cool 😎... Fun editing style and cool spices. I intend to use gojugaru instead of paprika and red chilli flakes. I like how you broke down the steps ....made it easy to organize
Hi Ansu, happy to hear and thanks for the comment! Oh yeah, gojugaru sounds interesting aswell, I also think that its flavors would fit very well to a chili oil. Actually have some in my fridge, need to try that aswell on the next badge 😊 have a good one!
Thanks you so much for your recipes🙏👌👍
Delicious thank you, I made it this afternoon!
Thank you Jean. Great to hear you tried the recipe, hope you like it 👍
So you also made the music? Sounds very cool! Really like it 👌
Hey Rebecca. No no the music is not mine 😊 All tracks I use are from Artlist.io
@@flavorthoughts good taste anyway🖖
I used the same amounts but ended up having a fluid oil instead of that thick oil that you have. In the video, the amount of paprika, etc. differ look different between 1:10 and 1:21.
Nice video bro, well explained , thanks, will try receipe 😊
thanks to you for watching! And happy cooking 😎👍
The chilli flakes look a lot more powdery than normal.
Did you ground them beforehand or did you buy them that way?
Substituted the paprika with kashmiri chili, everything else like in the recipe. Wonderful !
That sounds like a great addition Markus!😋 Happy you like the chili oil
Hmm.. Could you basically use five spice instead of the first batch of aromatics? Nice tutorial!
Keep it in the fridge and use a clean dry spoon every time and it'll last longer
Appreciate the temps in Celsius. 👍
I'm gonna try smoked paprika powder instead.....see how that works out 😋
Looking forward to hearing how you liked the Sichuan Chili Oil and for which kind of dishes you’re using it?
Check my authentic Sichuan Mapo Tofu Recipe here: ua-cam.com/video/OBHVRb82rY4/v-deo.html
This is also my first ever video recipe on this channel: Let me know what you liked about the Video and any tips to improve.
Love to hear from you and thanks in advance!
I made a chili once it become bitter. Never touched again. it still in two bottles for 2 year. Need to throw out
I eat it direct on flat bread lol . I am addicted to it😅🤣
.
Looks fabulous, I would put it on everything, well almost! :) I'm not sure though, why you only put the Sichuan peppers in with the aromatics and not in the actual oil. Guess that's what I'll do. Put them in the oil as well. :D
Great comment, thanks Jody. Thats what I do too, or at least I couldn't imagine without together with eggs, rice or for dumplings 😋 Regarding the Sichuan Peppers I was actually thinking about the same once too. Maybe grind them coarsely first and then mix into the chili flakes. Or of course the whole corns after the infusion. 👍
I'd like to try this recipe - what oil can be used instead of rapeseed oil? Thanks
Hi! Thanks for the question. You can also use another neutral oil like vegetable oil. You'll find further details to the topic in my blog post here: flavorthoughts.com/homemade-chili-oil/
Good, thanks, I'll check it out!@@flavorthoughts
With the thermometer made in Germany and the sesame oil that we can buy here at EDEKA, are you based here in Germany?
Greetings from Tangstedt bei Pinneberg!
Hi Peter, you paid close attention, well done 😉 I'm from Bern, Switzerland but I actually bought the sesame oil used in the video at Marktkauf in Germany 😀👍 Liebe Grüsse nach Tangstedt und weiterhin viel Spass beim Kochen
😋
Looks really good one question Y not msg in chili oil?
Hi! You can use msg if you like, but in my opinion there is no msg needed as the chili oil offers a lot of complex umamy flavors already.☺
@@flavorthoughts ooh ok thanks for clearing that up
Can you add alil more oil so it is a little more runny?
Hi Bernel, thanks for the question! Thats a good point, I also adjusted the amount of oil to 200ml on the Blog as it might be a little thick sometimes. If you like it even more on the runny side, you can easily go up to 250ml or even 300ml.☺
any reason not to toast the sesame seeds or? They are so much more fragrant and flavorful when toasted
Hi friend! You're absolutely right 👍 I used pre-toasted ones but forgot to write it in the video. In the recipe on my blog flavorthoughts.com/sichuan-chili-oil/ it's the right way.
@@flavorthoughts Ahh makes sense. Might make this sometime it reminds me of Sambal we eat in the netherlands
Hi, in the video, when boiling the aromatics, the oil is well above 60° degrees, if not well above a 100° --- why is that?
Is regular rice vinegar a good substitute for black rice vinegar?
Yes, you can absolutely use normal rice vinegar or even a half half mix of rice vinegar and soy sauce.
@flavorthoughts so I love this! I was telling a friend about it. They expressed interest, so I offered to make one for them.
I forgot one ingredient. But they told me it is "a culinary master piece."
And I wanted to say thank you for helping me elevate the hot chili oil. It's all you and a few other youtubers.
Wow that's awesome mate. Happy you ended up with a lovely chili oil you enjoy. Thanks for trying the recipe 😊
Do you have Chinnese Plum sauce recipe, please
Sadly not, or not yet, but there is another famous chinese dish coming next week 😋
@@flavorthoughts 😊O.k! Thank you
I I ate in the Far East, I tried to make it myself and it didn't work. I didn't know his name either. It's pretty complicated. It was a very good recipe.
is it possible to ferment it?
There's sugar in it, so the answer is yes. After the hot oil all good little critters will be dead, however. So you'd have to induce something that will kickstart it for you.
Maybe create a fermented hot sauce on the side and use some of the juices?
Tbh I think it wouldn't induce much funk still, because there's only the actual sugar that can be used by the yeasts.
On top of that: Do be aware that oil is an anaerobe environment, so there's always that chance of butolism. This is highly toxic.
Maybe just skip fermenting this. Best thing you could do is make fermented chilies, dry them, turn them into flakes and use that instead?
Is that a mix of Sichuan pepper and chilli flakes, or all Sichuan peppers. Thanks.
Hi mate, it's only chili flakes, I only added Sichuan Pepper for the infusion later.
@@flavorthoughts I watched the video again, and yes, noticed that you had used the Sichuan pepper corns to infuse the oil. Thanks for the reply. I shall certainly try this out.
60°C? Isn't that warm water temperature?
Mexicans have something similar called “salsa de aceite” 🔥🤤
Not gonna lie, when I made the intro music on this vid for artlist, I could have never imagined a better video to go with it. I was just looking for a chili oil recipe lol
Thats awesome mate! Fun to hear😊 I love your music, already used another track of yours for a new video. Thanks and keep up the great music 💪
YUM
I suggest oil temperature should heat up at least 140-190°C. Sesame mix with chilli powder first. In this way, chili oil will be more flavorful. Higher oil temperature may cause chilli overcook, so we can add viniger and sesame oil to cold down when the chilli oil is red and flavorful enough.
Hi there! That's a good point regarding the oil temperature! I did several batches around these temperatures too but had problems burning the aromatics. That's why I had better experiences working with lower temperatures (especially with fresh aromatics like garlic and ginger) but therefore infusing for 30min or longer. This is what worked best for me, but I also covered this on my Blog in more detail 😊
@@flavorthoughts maybe take out the aromatics, then heat up high before putting into oil
I would think the same. I have difficulty believing that the dry chili would cook like in this video at a temperature at around 60 degrees Celsius.
I will do as described here, remove the aromatics and turn up the heat at bit and then pour...
Delicious But like it .thanks
Cheers Mala 👍
How long can this sauce be saved ?
You can keep it for weeks or even several months. Just be sure the jar was sterilized before and/or you are using clean spoons when using the chili sauce. 😉
@@flavorthoughts Thanks and much appreciated!
would avocado oil suffice?
yes because its neutral too
Ohne die Musik wäre das Video sehr viel angenehmer….. Aber trotzdem danke, das Rezept klingt super.
1 Cup is not 150ml but 250ml 😉
Can we store them for a months ?
Sure, when the jar or the glass is sterilized before, you can keep it easily multiple months in the fridge and I normally have it at room temperature for several weeks and never had a problem.
@@flavorthoughts It works also without sterilisation. Done it multiple times, never went bad.
Fuck yeah Boi ❤👍🏽😎
looks interesting, think the pace could be faster though. Thanks for the recipe :)
Thanks mate! That's a good point, I'll keep that in mind for the next edit 👍
@@flavorthoughts no not at all, it's perfect👌 If anything go a tad slower as well on some parts
Why put the jar in the hot water? Did I miss it
Thanks for the question! This is to sterilize the jar first, you can skip that if you're sure you've a clean jar.
2days a go my first home made chili oil failed overheated burnt, 🤧
Hi there! Sad to hear your first chili oil overheated. Did you try this recipe or another one? Normally, some other recipes suggest a higher infusion temperature around 140°, but cause I had several problems with burning the aromatics myself, I lowered the tempersture down to around 60°C on my recipe. If you stick to these temperstures you shouldn't have any problems with burnt aromatics anymore. You can also take out the garlic and ginger out od the oil earlier if you see rhem getring too dark. 😊
@@flavorthoughts No it wasn't your recipe another it was even my own mistake didn't focused enough with hot oil, you explained clear even with vinegar I will definitely try your recipe to thanks for the reply 🙏🏼
Is it actually about 150ml? I swear 1 cup is > 150ml
Hi friend! Thanks for the note. You're totally right, that was a mistake in this video as I was not used to measure in cups, I probably meant a small cup full of oil but measured in "US cups". I actually used 150ml, so then it shoud be around 0.64 cups then 😊
what if there's no cardamom
Awesome my next batch will use what I learned here.
Your words were way too fast.
Hey there! Fantastic, have fun trying the recipe 😋
No MSG? Uncle Roger disappointed....
Probably yes 😅👍 or disappointed cause it's not a fried rice recipe.
Haiyaaa
I lived in China for two years and developed a raging MSG allergy. I was 42 at the time, and had never been allergic to anything. Now I go into anafylactic shock if I accidentally ingest it (E621)
@@mariawerner8447 That must be terrible, since MSG is in so many foods, naturally occurring and added!
MSG need not be always present. I m fine with or without it. 味精 = MSG
I did a similar recipe but probably used a bad chilli flakes that had a lot of seeds and it made the oil unbearably hot/spicy.
Maybe you used "normal" crushed red peppers? They have much more seeds and also hotter as you said. Sichuan or Korean chili flakes have a richer & sweeter aroma and mostly less seeds. Here you'll find the sichuan chili flakes: amzn.to/3MABmou
1 cup does not equal 150ml
Naja das mit dem schnippsen hättest dir sparen können.. sonst sehr lecker
🤷🏼♂ but you forgot the "Gutter Oil" to make it "authentic" street food
Which garage we find that oil..I asked around at all motor mechanics they dont have that oil
I was about to start rapping
100 ingredienses that nobody have :-( Again...
。。。。不太对
Quite easy to make this. It comes in a bottle for $5.
What a huge waste of time
Just not hot enough for my numbed taste buds.
Canola oil ruined it for me.
Hi Allan, thats sad to hear. Did you have a bad batch of oil or do you know what went wrong? Otherwise you could also try another neutral oil like mentioned on my Blog: flavorthoughts.com/homemade-chili-oil/
All batches are BAD.. No one should eat canola oil. What I meant was that you lost me as a viewer. Avacado is best but I will use olive oil. I want all my food to be beneficial to my health
Too thick
Looking at your fingers…smoke too much? 😢
No I don't smoke.
Szechuan … not sichuan
He is correct. This chilli paste came from Sichuan, China. Szechuan is anglised.
Ever heard of talking?
I don't need to make it, go to the store and get a jar for $4.00.