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 This is my favorite Sichuan restaurant here in Amsterdam. Always a treat. Love this place. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-3xap68t6CEo.html
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?
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
@@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!! :)
@@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!
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
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.
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 😁👨🍳
