Made this today and I'm hopelessly addicted. Seriously. Thank you so much. I made it with chili de arbol tostado, japonais, and guajillo only because my local store didn't have the kashmiri. So good. Making some Rou Jia Mo tomorrow and serving this with it. Putting it on my pizza tonight. I'm gonna go get another spoonful right now.
Made my first large jar of chili crisp after buying my daughters friend chili crisp he sells. I will never buy store chili anymore. You can make quadruple what you pay for one jar. It came out really tasty. I added few different ingredients such as fried dried orange peel and corn syrup instead of granulated sugar. Thanks for the video!
I watched this video about a year ago and thought to myself “This gal is awesome. I totally want to be friends with her! Then watched of BA videos during quarantine and thought “Love Sohla! I totally want to be friends with her!” Now I’ve finally put two and two together! She’s such a rad chef and amazing person!
Late to the party but the sheet tray/rack is brilliant !! This video was probably #15 in my ‘how to make chili crisp’ RU-vid binge and you’re the ONLY one to use a rack to separate the seeds out. Thanks for the rack hack ;)
Used a mix of arbol and pasilla chilies, turned out amazing. Love the floral wash of the peppercorn and thought the peanuts added a distinct flavor and different crunch than the garlic/shallots. Love it Sohla!
Msg is awesome. I literally out it in everything I cook. And I probably use way more than suggested. Never had a reaction, me or anyone I've fed my cooking to.
Sohla is great and I'm extremely down with your renewed effort to do video. The production has been so solid and clearly takes a ton of work, hoping it'll pay off and start blowing up soon!
While this video is fine, what Sohla is showing here is not the Chili crisp from Lao gan ma. The chili crisp shown here is the sichuanese technique of pouring hot oil over the flakes and letting them bloom that way. It's a perfectly good way to make chili oil but it's not the technique used for Lao gan ma. Lao gan ma is made in Guizhou province and the crisp actually refers to the chilis being fried for a longer time over low heat. For those interested in the more authentic/closer to the original variant, I recommend checking out chinese cooking demystified. They're a great channel of reference, bringing chinese cooking techniques and dishes from various provinces to western audiences with a lot of research involved. :)
Basically she just needed to fry the Chili's in the oil, the same way she did with the garlic and shallots. There, made your post a lot simpler :D On side note, there is a version more popular version of Lao Gan Ma in China that uses beef tallow instead of oil. Its banned in the US. But if your making your own, try that!
Best Serious Eats Video todate Making me laugh, want a jar of my own & AND make a long list of ingredients order from Amazon... Great view of the process of DIY this... and a 5-star level of humor to go with it. Thank you!
Omg I've found someone that has the same addiction🙌🙌🙌🙌You havent lived if you haven't had this..I eat this with everything..I mean toast,eggs,rice all my main hot meals..Yummo
im wondering, dont the ground up spices like the peppercorns burn instantly from they hot oil? And also, if you dont store it in the fridge is there any fear of botulism from the fresh ginger?
Not toasting the chilis...pouring the oil over the flakes...this technique is really more like a Sichuan hongyou than the Guizhou chili crisp (or youlajiao). For that, you actually *do* cook the chili flake in the oil over heat; that is what makes the chili flakes actually crisp. I'm sure this version is delicious; no denying that. But the technique does not seem very typical to Guizhou to my eyes.
Hello...these are not just chilis. These are made with Guizho province in the Sichuan province/region of China. The guizhou food is beyond par excellence. The main chili is called Guizho Longhorn chilis.. You cannot buy them in the US. I order them from the Uk and have come close to replicating the Lao Gan Ma Chili crisp in oil, and the Lao Gan Ma chili oil. The recipe is a traditional secret. So , we can never replicate in entirety I have made 22 different times, trying to modify it and the different chili oil I had when in Sendong in the Sichuan province. Alas, no such luck ! You can also use the Heaven facing or Two Vixen chili variety, The other popular is the Thunder Mountain Longhorm type.
if you don't want to create aerated chili dust to torture your lungs, use a burr hand grinder (like for coffee). gives a more consistent grind size too
I thought the chillis where fried low for about 5 minutes, like the shallots not made using the schezwan hot oil pour method? Thank you for the video, when i next make a batch i'll split it and try oth oil methods and see if there is a diifferents.
She fried the garlic and shallot slices so they become crispy (kind of like deep frying) which gives the final product more crunch. The by-product is that you also get a garlic and shallot infused chili oil which some chinese chili oil recipes also include. This is not part of the pour method because the pour method won't allow you to control the level of crispiness of the garlic/shallot slices. Hope that helps.
peanuts are optional and when used with a base chili oil, is more akin to a Cantonese style chili oil. She used peanuts to add crunch and IMO, just the crispy shallots and garlic is enough crunch to satisfy crunchers like me out there. Peanuts is not an essential ingredient nor will it affect flavor profile much. Good luck.
The Kashmiri chili is very mild, not very spicy. It is used primarily for coloring dishes that could benefit from a little heat kick. If you really like Kashmiri chilies, do what I do: carefully remove the stems, seeds, and ribs, tear the two halves apart, and then dehydrate them in an electric dehydrator for a few hours until they break when you try to bend them a little. I know they are already dried, but you need to dry them this extra amount. Then use a 36,000 RPM industrial spice grinder (your Magic Bullet will not do) to reduce them to fine dust, being careful to not heat the powder very much. Finally, sift the results through a superfine spice sieve, discarding the leavings. The bright, almost magenta red is glorious! And the flavor cannot be beat. The Kashmiri chili powder you buy in Indian groceries, you never know what's really in there. Grinding things small enables unscrupulous vendors to hide all manner of sins. You can buy a serious grinder on Amazon. This is the one I have: www.amazon.com/gp/product/B00PIGNUCG
This looks awesome. I was dreading the moment you'd put fish sauce in it, since it seems like Kenji adds fish sauce to everything. Glad it never happened. Now I can try this.
I recently bought the Godmother's chili crisps and I didn't like it as much as I thought I would. Everyone online suggests that brand, but for me it was not hot enough and tasted almost burnt. Compared to ones I've tried at some asian restaurants, this wasn't great, not bad but could be better. I have no interest in making my own, so could anyone suggest another brand they like? Thanks!
I don't know if you're still interested 2 years later but there are many different versions of Lao Gan Ma with different ingredients in each one. It is generally made with less spicy variants of chili though. If you are interested in more spice, I would recommend making it yourself using spicy Chili's like in this video. Though I will point out, that this video is not actually Guizhou style chili crisp of frying the flakes over low heat and is therefore not really Lao Gan Ma. It is instead a chili crisp made using the Szechuan technique of pouring over hot oil. Either way, both techniques are perfectly fine, albeit different ones, and can be adjusted to your wishes. The variant Sohla makes here is likely more spicy than most Lao Gan Ma would be. If there's a bit of variety where you live, you could try buying a different one though. If you absolutely can't find any, you can try making a very quick chili crisp yourself first before deciding whether you want to go through the hassle of a more involved one. In ratio, take 1 Tbsp of chili flake (pre-ground is fine) from your favorite spice/taste level to 4 Tbsp of oil. Heat the oil (preferably one with a high smoke point like peanut or other vegetable oils) up to near it's smoke point ~ 190-215°C and let it cool to around 150°C. The first step is to cook out the raw oil flavour and 150°C is where the flakes won't burn and give it their most vibrant color. Pour the oil into the flake and stir constantly. You have just made a quick Szechuan style chili oil. If you find that you enjoy this one, you can go ahead and either make a more varied version using the Szechuan technique or try out the somewhat different Guizhou style used to make Lao Gan Ma. For more info on that I would recommend checking out the channel Chinese Cooking demystified, they're a great source on authentic regional chinese cuisine and they have a video about Guizhou style chilli crisp.
I tried the three of LaoGanMa's chili sauces and the one I love is the one with black beans. The other two was not for me (one with peanut and the other had something that felt tough to chew in it).
I forgot to add salt to mine, and now the salt I added when cold isn't dissolving. Haaaaalp, anyone have any ideas on how to get the salt to mix up in this hot mess?
I made this and while I much prefer this to the actual Laoganma, there’s too much Sichuan pepper in this recipe & it totally overpowered everything. Left out peanuts, as I don’t like them in everything.
Laoganma is 3 Chinese words. Lao means old, ganma is like God mother of sort. She use 3 major types of chili with traditional Szechuan way to produce the laoganma chili paste.
@@andychen7390 that statement is part true, part false. Lao gan ma is from Guizhou province and uses a different technique from the video shown here. That being said, chili crisp is a general term for the style of condiment while Lao Gan Ma is just a brand name. Szechuan has it's own version of making chili crisp which is pouring hot oil over chili flakes to bloom them as seen in this video. So while Sohla is not making Lao Gan Ma in the Guizhou style, she is making chili crisp using the Szechuan technique.
@@Salted_Fysh There is no such thing as Sichuan chili crisp. The process you described of pouring hot oil over chili flakes, that's how Sichuan chili oil, not crisp, is made. The Sichuanese do not make chili crisp, as it is not native to that province; they make chili oil. Chili crisp comes from Guizhou. The defining characteristic of chili crisp is the actual frying of the chili flakes themselves, that's what makes them crispy, something you do not get with merely steeping chili flakes in oil. Also, the recipe in the video included a range of different spices, something you see in Sichuan chili oil, but never Guizhou chili crisp.
@@andychen7390 Eh, I won't fight you on that one. I guess it kinda comes down to how you translate/what you refer to as chili crisp and chili oil in English. I would generally agree with you that in the case of Lao Gan Ma/Guizhou, the crisp refers to the chilis and not the other ingredients. Ps:. Thanks for expanding on the difference between Sichuan chili oil and Guizhou chili crisp. I do believe it is necessary for the comment section of this video to differentiate a bit.
The crisps are all the chili flakes that had been scorched when pouring hot oil over. The 'sediment' is what the crisp is. The girl in this video (I think her name is Sohla) added fried shallots and fried garlic as additional 'crisps' to her recipe here. also flavoring the oil with those ingredients She also mentions this somewhere in the beginning of the video.
