BETTER THAN BOTTLED - Lao Gan Ma Chili Crisp
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- čas přidán 16. 01. 2024
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🛒 LINKED INGREDIENTS
Soy sauce - geni.us/light-soy-sauce
Cahinese cooking wine - geni.us/Shao-xing-ooking-wine
Star anise - geni.us/star-anise
Cinnamon stick - geni.us/cinamon-sticks-8oz
Sichuan peppercorns - geni.us/sichuan-peppercorns
Lithospermum root - curatedkitchenware.com/collec...
Raw sesame seed - geni.us/raw-sesame-seeds
Fermented black beans - geni.us/fermented-black-beans
Chili flake - geni.us/chili-flake - Jak na to + styl
I giggled at the Uncle Roger call out! I am so glad you did this - I can't wait to make my own!
Mandy making a reference to Uncle Roger made laugh so hard.. love it, totally unexpected
I made this! Really great oil. I had never heard of it until two to three weeks ago. I came across a recipe in NYT Cooking but I checked your video and thankfully, you had JUST released a video on this.
Thank you for the recipe! This year I've switched to making my own chili crisps at home, because I can basically adjust everything and it's so much cheaper. Ordering original Laoganma from Taobao is kind of expensive (it is not selling commonly where I live) and there is also ~50 day wait in shipment by sea. Ordering authentic chili flakes, black beans, and spices in bulk and making own chili crisps at home is way cheaper.
Also I was kind of disappointed by some original Laoganma flavors - "chicken" one having more bone pieces than actual meat was an unexpected and unpleasant surprise.
I love Chili Crisp! I can imagine what a flavor boost the beef adds. I think I'll dice it like you did because it seems like the bits of whole beef will add a better texture than ground beef. I sometimes add a spoon full of Chili Crisp to a quick stove top spaghetti sauce to give it a spicy Fra Diavolo kick.
Over easy eggs cooked in laoganma 🤤. Sooooo good!
I am absolutely going to try this recipe! We use the store bought one on just about everything. One of my favorite things to add it to is a fried egg sandwich 🤤
This is literally one my favorite things to put on chicken and rice. Can't wait to try to make my own.
Fuuyo! Uncle Roger would definitely love your chili crisp!
Thanks for the recipe! Your channel is amazing :)
I make my own chili oil crisp. Will do this one as soon as I get home. Amazing. Mandy continues to inspire great flavors in our kitchen. Also loved Uncle Roger reference.
🤤 This just made my January the best month ever!
Clear instructions amazing recipe ❤❤❤
Finally the waiting is over! Thank you Mandy, you are an Angel
I finally bought a jar of the one you have showing, and I just love it! I love this recipe even better because of the meat! Hoping to make it soon.🤤
This looks so good.
Thank you so much for your fantastic videos
Couple years ago laoganma was ban from us, very good to know this recipe so we can make some fresh and to know what is in the chili crisp.
why
@@yungzed it had something to do with the beef, lard or something so usa ban all laoganma chili oil. Its back in stock but my guess is because fda with the meat in oil
I love your recipes Mandy, you always have very precise and easy to understand instructions!
Thanks Mandy. I make so many quick soups with noodles and am always looking for flavorful additions. Can't wait to try this !
I just bought said jar of chili crisps, but I love how thoroughly everything is explained and the process. I always end up getting something 😁✌🏼
I truly had to laugh when you said "the canteen food sucked so bad"! I don't know why that sounds so funny coming from you!
I absolutely have to make this now!!!
Thank you so much for making this!
I have been looking for a reason to make my own chili crisps. Now I have a reason to diy. Thank you sharing this great recipe.
Merci pour votre recette délicieuse. Maintenant je vais le refaire maison.
I have never had this type of crunch before, but it looks delicious.
You are amazing! I really love the way you explain and present with such clarity. Your enthusiasm and warm smile motivate me. I am so hungry now too. I think I will have Chinese. Great channel and thank you very much!
I made it, it is delicious to put it on anything. Thank you.
Oh my gosh ! I just bought this exact chili oil last week
Thanks for the video 👍🏻
I have followed many of your recipes Mandy they are FABULOUS I will be giving this one a try I cannot wait 👍 greetings from Liverpool U.K. Kenny 👏
👍👍👍👍👍👍Hi Mandy. Great detailed explanations. So talented. Always look forward to see your presentations. So much to learn. Michigan
You just deep fried beef. You are my new favorite chef. Thanks!
Finally a wonderful explanation and tutorial. Very throughout, I love your dictation and enunciation it helps me as I'm hard of hearing! ❤️
So delicious looking. I’ll have to try it with ground beef. I can’t wait to have it with some ramen. 😊
Very interesting. I must try making it. I know it is yummy even I haven’t tried Laoganma products. Store bought stuff is seldom fresh. Nothing beats homemade foods. Thank you for this video.
I must try out this , since i love anything chillies ❤
Hello 👋🏽, and thank you for the recipe will look for all ingredients, I love spicy foods.😊❤
Thanks for the video. Chili oil/crisp is by far my favorite condiment. Everything tastes better with it. I always say it needs more chili oil rather than salt.
Огромное спасибо. Мне очень нравится это.
i always love chicken and beef with chili crisps.❤
Omg, just the beef and garlic over rice would be delicious. I’ve always kept fermented black beans at home since a restaurant near me in Los Angeles added them to a spinach dish sautéed with a few whole chili. But I can’t handle your level of heat so can you suggest a mild chili flake? That way I can still have the body in the chili oil but adjust them differently so I can tolerate it? As always an amazing video!
Запах бомба. Вкус бомба.
*Thanks for sharing ❤️😍🤩❤️*
Thank you for this recipe. The lao gan ma with beef is not available in the US. A Chinese friend brought me some back with her and I have been looking for it everywhere since then.
If you’re anywhere near New England I’ll either check my fav Chinese market or give you the name so you can check!
Putting it on mantou looks hardcore delicious!
Hi!!! I have never heard of this. Maybe my Chinese Restaurant and Take-Out use this to make some meals I like. This sounds interesting to me.I will have to save your recipe...Great Video!!!...🦋
Mandy I would love to see a video on dark soy sauce and hoisin sauce. I love your videos and I know it would be the best recipe on dark soy sauce on CZcams. Thank you for your wonderful videos they truly make my day.
MSG for the win!! Great recipe! 🎉
Good morning, Mandy! What are some of your favorite YT channels? Not just cooking but anything? Thank you for posting and I hope you can enjoy the rest of your week! My gf and I just made your bell pepper and pork dish last night and it was amazing!
Love the new hair
I absolutely love Laoganma, and get 3 varieties... none of them have meat, though! I don't think they're available for sale in the US. Like you, I've eaten it over rice, sometimes with a little extra sesame oil; it's all I need!
I L*O*V*E your condiment how-to's !!!
❤❤❤
I love her story about having Lao Gan Ma on hand in school to make shitty cafeteria food taste better!
The Uncle Roger shoutout! :D
I love your new hairstyle Mandy... ❤❤❤❤
love you Mandy ❤
Awesome recipe, Mandy! How do the ingredients differ from the kind with peanuts in them?
2 saturated oils one can use over non-saturated oils as a substitute can be Coconut Oil and Avocado Oil as preferred over traditional Canola/Safflower, etc as these are different oxidative profiles within the body, once consumed. Coconut has a higher smoke point over Avocado, but it's recommended that either each or individually be used at medium to medium high heat, depending on your heat source. Achieving wok hey will be very present even at lower temperatures and will have less harmful effects because of oxidation from traditional harmful oils.
I like to put 老干妈; in most of my meals as I cook, but I usually put too much! 🔥🔥🔥🔥🔥
Thank you for this recipe, I will definitely try it!
来自加拿大的谢谢!!!
I love your recipes, can you share what oil you use for your recipes?
🎉thanks
Everything is better homemade
Looks more like to live for 🥢🍚🍜
Hello Mandy, this looks absolutely delicious! There was a version of Lao gan Ma that I tried that seemed to be full of crunchy soy beans and fried onion pieces. Is that version one I can make at home and what would I have to do to the soy pieces and onion to make them turn out that way? Thanks in advance, you are, along with Chinese cooking demystified, and Wang Gang my go to experts in Chinese cooking! Peas and Lovage from New Zealand!
You are too classy/fancy for Uncle Roger! I’d love to see the two of you cook together!
Premium chili oil! 😯✨✨🌶️
Love your hair! Great recipe!
Move to Australia 🇦🇺 😂 pwease !! We need you !!
I will make by chicken in same process,would be delicious
hello jiejie, can you make laohucai 老虎菜 for us please.
Uncle Roger has infiltrated every cooking channel on CZcams!!
I will never be able to try that and that’s a shame. It looks so delicious. I have such bad heartburn that flares up and becomes uncontrollable. I have it right now actually. I can only eat the most basic foods so many things I make from your channel are heavily redacted. Except for dishes I make for my daughter who loves authentic Chinese food and your recipes the most.
Lithosperm: In indian stores, that's called ratanjot. Beware: it only dies oil, not water. It's used in roganjosh.
What is the preservative that keeps the meat from rotting? It looks good and I trust your recipes but I always get thr eeks with leaving meat out.
You fry out all the moisture from the beef and all the other ingredients and you store it in oil aswell, it’ll have a long shelf life.
Me semble bon mais extremement piquant!!! 😮
Fuiyohhh! 😂 I want to see a Mandy and Uncle Roger collaboration!
I put laoganma on popcorn with butter.
Is there a way to make hoisin from the scratch?
Can we replace the beef with mushroom or tofu maybe?
Can your clay pot be used (in) an electric oven to bake a roast?
Uncle Roger approves!! Thank you for this recipe!
Mmmmm garlic 🦁🧄🧄🧄
Small question about black beans. I've tried two types so far: vacuum sealed ones like on 6:18 and the beans from those "Yangjiang red-yellow 400g boxes". I noticed that the beans from vacuum sealed packs are usually pressed into a single mass when unpacked. I pre-soaked them in warm water for about 5 minutes to separate the beans, but maybe that's an incorrect way?
If they are pressured into a single mass, you may not be able to separate each grain anymore, but you should still be able to crumble it into smaller bits. That would not affect the taste.
I would not soak it in water because it will dilute the flavor.
@@SoupedUpRecipes thank you for the answer! I'll try crumbling without soaking for the packs that I still have, but moving forward I'll probably just stick with bulk packs where beans are more separated and uniform.
Can u show us how to make Phad Tai (sorry if i pronounce it wrong)
great vid. really need to turn down the gain on the mic though
Thanks for the recipe. Now I can just make my own lao gan ma. And the beef for extra umami, yes.
Also, about the fermented black beans, how long can unopened packets be kept around. I've had one the I bought a while ago and still haven't used it. Do you think it's still ok or should I just buy another one?
Check the date on the packet and keep in a cool dry place like your pantry. If it's opened, then pour them into a clean, dried jar and place the lid on, turning tightly and leave that in your pantry too, which could last over a year. 💜
@@susieangelo6410 Thanks
I keep coming back to your channel again & again for exciting meals; you are a treasure. There's a can of Eagle Coin dace on my shelf now! ❤
You're so funny! "the canto food sucks so bad." hahaha
I believe she meant the "canteen" since she was attending Boarding School, but as we all know, institution food cooked in bulk does "sucks so bad." 🤣l
I wonder if you could use Beyond Beef crumbles instead of beef to make it vegan?
Are you sure it can store that long with the minced meat in there?
Fuuuiiyyyooooo! Uncle Roger would be so proud. You might earn a “niece Mandy” title. 😂
Caught me laughing at the gym calling out Uncle Roger
Do you still add the soy sauce, wine and other beef seaonings to the oil if you are making this recipe without meat?
If you want to make this vegan, you can use diced mushroom as a replacement. Then you don't have to add the wine, but you will need to soy sauce and all the rest of the seasonings.
@@SoupedUpRecipes Great, thanks - very helpful!
I thoroughly enjoy your recipes and I do my own chili crisp often. Will try this one without the meat (as I'm vegetarian) but I wonder if you have any advice on how to further boost the taste since I'd omit meat. I don't think the Lao Gan Ma original has any meat in their oil? Perhaps I could use mushroom as an umami boost.
Yes, you can add mushroom. Infact, Lao Gan Ma do have a product that contains mushrooms.
Hello, doesn't meat prevent it from being kept this long, even in the fridge ?
It has a high salt content, it is dried, and it is cured in the oil so it doesn't go bad easily. Of course, you can alwasy freeze it if you are not comfortable.
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She deserves +2000000 social credits!
Oh my god I shouldn't have watched this while hungry 😭😭
Edit: Mandy, I don't eat beef. Is it possible to use pork, or is it a food safety issue?
you can used pork and chicken
i just bought the bottle an hour ago and show me this video