I used the red chilis from the Indian store - I toasted them first, then cut them in pieces so the seeds would fall out. Ground up in a blender. Then I combine with fresh Thai birdseye chili, gochugaru and 1 Mexican chipotle.
I am polishing 4 bottles of chilli crisps a month with a subscription on amazon. Its expensive to maintain this addiction Now that i know it can be made at home, imma try. Thank you. And subbed.
I actually made 3 big glasses and also gifted all my friend a tiny portion. Everyone loves it :) Thank you again and Happy New Year soon @@YiSichuanKitchen
@@YiSichuanKitchen I've been to Chengdu before and look forward to going back there. Sichuan food is the best. Only thing is I'm vegan, but there's still options for me.
@@eDTHOnDENe that's amazing!!! So glad to hear that you've been to my hometown! Such a beautiful place with lots of good food and I miss there all the time!! There are lots of vegan dishes available (such as DouHua haha:) and I will make more recipes too!! :)
Thank you for this! Making it from your recipe for the 2nd time today. You did not mention how long to fry the ingredients after the peanuts are added, which seems important. How long? Until the soft peanuts are crunchy?
@@YiSichuanKitchen thanks, I am really looking forward to making my own chili crisp, and developing a variety using different peppers, aromatics, etc... its going to be fun!
For storing your chili crisp oil are you just putting it in jars with lids or are you going through with a canning process like water bath or pressure canning? Thank you.
I am Insane right now on chili crisp, I put it on everything now, I will try your version when my current batch is near empty. I don't know if it matters but I roasted my szechuan peppercorns slightly before filling my pepper grinder
Hello, my dear, wonderful how you showed us this great and beautiful dish with a lot of love and devotion! I am fascinated by the result, it looks so appetizing and inviting, I want to bite into it immediately 😋👏👍 I wish you a nice weekend and kind regards from Germany and me, Da Wolfe 😁👨🍳
Great question! I personally like to not add too much salt in the sauce and the fermented soybeans are salty enough for me! It’s honestly a personal preference 😄
@Yi's Sichuan Kitchen : Thanks for the clarification. I intend to avoid onions...in any form... altogether. I think I like my chilli oil without any smell of taste of onions in any form...but I definitely would like lots of garlic in my chilli oil and just a touch of ginger🙂
Two questions, could the Sichuan Peppercorns be ground or at least cracked into pieces? Not sure I'd like to bite into a hole corn. Also, what did you do with all the leftover garlic?
(Not the poster) you can grind the peppercorns. Though not necessarily traditional. Most Sichuan people just eat around the peppercorns and don't actually ingest them
This looks delicious! I can't wait to make this!
I used the red chilis from the Indian store - I toasted them first, then cut them in pieces so the seeds would fall out. Ground up in a blender. Then I combine with fresh Thai birdseye chili, gochugaru and 1 Mexican chipotle.
I am polishing 4 bottles of chilli crisps a month with a subscription on amazon. Its expensive to maintain this addiction Now that i know it can be made at home, imma try. Thank you. And subbed.
You are going to absolutely love it homemade! It’s much healthier and you can customize to your like! ☺️
Thé tea device tip is amazing !! Thank you !
I liked the last chili oil recipe alot! definitely need to try this!
Thanks a lot for the info! Just finished, can't wait to taste!!!
It is my second effort, the first with your guidance.
Looking forward for more info
So glad you tried it!!! It is a lot of fun to make 😊 hope you like it!! 😋
lovely thank you
So glad you loved it 😊
I actually made 3 big glasses and also gifted all my friend a tiny portion. Everyone loves it :) Thank you again and Happy New Year soon @@YiSichuanKitchen
@@polygonekoma that’s so awesome!! Hot chili crisp is such a great gift! Happy new year to you!!! 🥳
This looks wonderful ! Totally trying this !
You’ll love it!! 😋🔥
@@YiSichuanKitchen This is my favorite Sichuan restaurant here in Amsterdam. Always a treat. Love this place.
ua-cam.com/video/3xap68t6CEo/v-deo.html
Oh hell yes. I gotta make this!
Thanks for sharing. This paste is very useful for any dishes.👍👍
Yes! It’s the best!! 🙌
Yess
😋
Looks very delicious 😋
The best 😋
@@YiSichuanKitchen I've been to Chengdu before and look forward to going back there. Sichuan food is the best. Only thing is I'm vegan, but there's still options for me.
@@eDTHOnDENe that's amazing!!! So glad to hear that you've been to my hometown! Such a beautiful place with lots of good food and I miss there all the time!! There are lots of vegan dishes available (such as DouHua haha:) and I will make more recipes too!! :)
Thank you
😋
Thank you for this! Making it from your recipe for the 2nd time today. You did not mention how long to fry the ingredients after the peanuts are added, which seems important. How long? Until the soft peanuts are crunchy?
Yes until the peanuts are crunchy! Maybe 5 minutes or so ☺️
@@YiSichuanKitchen And, yeah- Lao Gan Ma isn’t supposed to be super spicy, only moderately spicy.🙄🤦♂️🤡🤷♂️👎
@@spanqueluv9er Thai chili isn't spicy at all.
I got some Szechuan pepper powder and I'm going to use some Caralina Reaper powder 😋
It will be super spicy 😋🌶️🔥
Can i buy that at Asian Store…and what do you called that hot chili oil,
cause, there’s a lot of chili oil at asian stores.
Great to see a new upload! I love chili oil :P
Thank you for following along!! I plan on uploading more frequently! ☺️
Solid chili crisp recipe!
Can one ferment their own soybeans that way, or is this best to purchase a grocery store or Asian market?
The easiest way is to purchase it from grocery store! They are readily available 😊
@@YiSichuanKitchen thanks, I am really looking forward to making my own chili crisp, and developing a variety using different peppers, aromatics, etc... its going to be fun!
@@martinhousemuse sounds really fun!!! Enjoy 😊
For storing your chili crisp oil are you just putting it in jars with lids or are you going through with a canning process like water bath or pressure canning? Thank you.
It’s just put in jars 😊 chili crisp preserve pretty well without canning process!
Do you have to put peanuts in it? And what is the best kind of oil to use? Is there a substitute if I can't find Chinese celery?
Peanuts are optional :) And canola oil/olive oil are both great. Use cilantro instead of celery if you want!
Lao Gan Ma was my favorite in China. Hard to find here in the US. Now I can make it myself, thanks. Can it be thickened like the original?
Yeah you can add more chili flakes and fermented soybean to make it thick! 👌
Hi this looks so delicious!! I want to try😊 What do we do with the spices you put in the tea thing??
We fry the spices in the oil and then toss them ☺️
@@YiSichuanKitchen thank you so much🙏 im excited to try this now lol
I am Insane right now on chili crisp, I put it on everything now, I will try your version when my current batch is near empty. I don't know if it matters but I roasted my szechuan peppercorns slightly before filling my pepper grinder
Roasted Sichuan peppercorn is the best!! I hope you enjoy it ☺️
Hi can we use chilli flakes bought
Yes you totally can ☺️
Hello, my dear,
wonderful how you showed us this great and beautiful dish with a lot of love and devotion! I am fascinated by the result, it looks so appetizing and inviting, I want to bite into it immediately 😋👏👍
I wish you a nice weekend and kind regards from Germany and me, Da Wolfe 😁👨🍳
Thank you so much for stopping by!!! It’s one of my favorite sauces to make ☺️
about how much ml of oil? thanks 😊
Does one add any salt? Or is the saltiness of the fermented soybean enough?
Great question! I personally like to not add too much salt in the sauce and the fermented soybeans are salty enough for me! It’s honestly a personal preference 😄
Can this recipe be made avoiding onions, including spring onions altogether?
Yes of course! You don’t have to use spring onion!! Just use onion or no onion at all it is ok! 😊
@Yi's Sichuan Kitchen : Thanks for the clarification. I intend to avoid onions...in any form... altogether. I think I like my chilli oil without any smell of taste of onions in any form...but I definitely would like lots of garlic in my chilli oil and just a touch of ginger🙂
@@sunny6915 yes we all have our own preferences! Good thing is that when you make it at home you can make it your way! 😊
Two questions, could the Sichuan Peppercorns be ground or at least cracked into pieces? Not sure I'd like to bite into a hole corn.
Also, what did you do with all the leftover garlic?
(Not the poster) you can grind the peppercorns. Though not necessarily traditional. Most Sichuan people just eat around the peppercorns and don't actually ingest them
Yes the Sichuan Peppercorns can be ground! If you don't like, it is totally optional too! :) I just threw away the leftover garlic :P
Hi. Does your oil get cloudy or hard in the fridge?
Hi it doesn’t get cloudy!! 😊
Long hots, cherry, or jalapeno or a bit of all 3
Very spicy combination 😆😋
Cool shirt
Thank you 😁
Hun haochi. Xie xie.
Thank you for stopping by 😊
Hi can you please help me
♥️✨🌸😋
Thanks for stopping by 😊
no msg?
Thank you for the follow on insta and for sharing all these recipes! ❤️ I love sichuan food and miss Chengdu a lot🍲
Thanks for following along! Can't wait to share more Sichuan recipes!! ☺️🌶️
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10 months ...? pffffff finished in a fortnite.
Very nice video subscribe korbe 👌👍🤝🙏🌹❤️🎁🔔