Sichuan Chili Oil - How to Make Spicy, Authentic Red Oil (四川红油)
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- čas přidán 3. 09. 2017
- Sichuan Chili Oil's a basic recipe for a huge number of Sichuan dishes. An often misunderstood ingredient - while this oil's spicy, it's really all about the taste and fragrance of the chilis.
We'll be referring back to this video periodically. For example, a good chili oil forms the basis of the sauce in Dan Dan noodles, which we've linked to at the end of the video.
As always, here's the full detailed recipe on /r/cooking. If you're coming from the future just note that we did this together with the Dan Dan noodle recipe:
/ recipe_how_to_make_sic...
Lastly, a huge thank you to Trevor James, a.k.a. the Food Ranger. Because we live in Shenzhen, we didn't exactly have any Chengdu street food B-Roll handy. He was nice enough to give us permission to use some of his clips, so check out the whole video of his Chengdu street food tour: • SPICY Chinese Street F... In his videos they go to some of the tastiest restaurants/stalls in China, so give his channel a look if you like food/travel shows.
ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too! - Jak na to + styl
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Holy shit guys! I think I might've figured out what "Erjingtiao" are. I'm not certain, but their similarities to cayenne made me go down a bit of a rabbit hole.
I'm 90% sure that Erjingtiao are a variety of cayenne that you can find in the West as "Joe's Long Cayenne" - you won't find it in any supermarkets, but there's seeds online. That strain comes from Italy where's it's also used in Cambrian cuisine, though I can't seem to find any more information on that front. So - if you need a sub, cayenne pepper or certain varieties of peperoncino should be what we're looking for! God that's a relief off my shoulders lol
Chinese Cooking Demystified I can get that variety of seed easily, I also found celtuse seed. Trying to source erjingtiao seed was not successful.
Where you based out of? If it's in the USA maybe I could bring some back with me next Chinese New Year and mail it if ya remind me :)
I'm in Tulsa, OK. I just ordered some chili seeds called Chinese long peppers, which look identical to Joe's long cayenne. The root you used to color the oil red is available on eBay. I chose to use guajillo, because they're chilis as well so flavorwise it just made sense and a heck of a lot easier to get. The hongyou turned out intensely red. If you're interested in a nice very hot chili, a friend of mine brought me a wild one from Nicaragua. It points up, great producer, same size as 朝天椒 but a lot hotter. The first 1/2 second is sweet & fruity then you've licked a stun gun. Used sparingly great flavor with the heat. And yes it's still quite hot deseeded.
Chinese Cooking Demystified I am on long island, if you happen to be in the NY area.
Great!! Finally we may find the substitute for Erjingtiao here in the USA. Thank you!
I appreciate that you use proper Chinese terminology with good pronunciation. Makes it good for Chinese speakers so we can source stuff at the asian market. Keep up the good work!
Haha if I spoke Mandarin at length I dunno if you'd say the same thing about my pronunciation ;) But I do think it's important to keep things bilingual in order to source stuff - I remember back in the day when I was first learning how to look Chinese using some Fuschia Dunlop it'd be so damn annoying to have to figure out what ingredients she was actually referring to.
Sometimes we have to make a decision in the videos what exactly we decide to refer to a certain ingredient as (and sometimes that ends up being the English), but at the very least the written Chinese name for the ingredient are always in the reddit post!
I hear you on that. Wish her recipes had bilingual ingredient listings within the recipe.
Wish I feel the same as you, I'm a native speaker and I have absolutely no idea what he's saying - he butchers the pronunciation all the time.
Buy at mala market the Sichuan ingredients
@@ChineseCookingDemystifiedwhy not save the headache and just say both? It would be even more clear.
When you blend up the dried chilis, add a couple drops of oil before turning it into powder and you will have a better chance of surviving when you take off the lid.
Hot damn. The real tips really are in the comments.
After blending the chillies, I HIGHLY recommend taking a deep breath when opening the blender lid. Life changing 🥰
evil...
lmao
>life ending
fix'd
☠️☠️☠️
Rude 😂
There is a simple way to deseed the chilli. Simply coarse crushed them with blender or manually a bit. (Just coarse crush, be carefull not to over dot it a smooth form. Place them on plastic bag or whatever bag you can find. Shake-shake them. The seed will go to the bottom. Carefully take the deseed parts out on a plate or something. The rest place on a bowl. Shake them a little bit, take the rest of the deseed parts out. Only the seed will be left on the bowl.
I just tried this and it works
I will do it like that the next time. I have deseeded them by hand and it was 1h of work, just to deseed, waste of time
@@guidow9616 same here. took about an hour. then forgot to wash my hands before going to pee 🔥😫
@@mkryu ouch
I just slice and scrape the seeds with a spoon
Waiting for the final cool down of the oil as I type this. I appreciate all the work you guys put into this channel. Well done.
I've been binge watching your channel, I am addicted. Awesome job and awesome looking recipes that I can't wait to try!
Steph and Chris, 谢谢 for sharing your knowledge and experiences with us!
One of the hardest parts of making foods with which you have little family or cultural experience with is knowing what a dish should taste like and having your ability to translate these dishes into more locally available ingredients makes Mandarin and Cantonese cooking so much more approachable.
Your Sichuan chili oil recipe warms my Hungarian heart
I made this the first time when I was still in Germany but now that I craved Sichuanese Food while studying in Korea I used local chillies from the market blended with heaven facing and even managed to source zicao hehe.
The only thing I couldn't source yet was Caiziyou so I went with half mustard seed and half soybean oil.
It looks just as dark as your oil.
Im really looking forward to making all sorts of dishes with this.
Thank you so much for doing all this research and sharing proper knowledge about Chinese cuisine with this whole world.
Big respect for you guys 👍👍❤️
Hey guys! I know this is kind of an older video, but I just made this recipe for the first time with some New World chilies and thought you might be interested in the results. I used a blend of arbol and puya, spiced with ginger/star anise/Sichuan peppercorn/bay leaf/cinnamon, base oil was caiziyou. The spice mix didn't really come through in the final product--I made a half batch for sourcing reasons and had trouble temping such a small amount of oil, so I suspect that might have something to do with it. Despite that the oil is absolutely delicious. It's rich, hot, a little nutty, a little fruity. The color turned out nice and deep without any additives. Thanks for all the great recipes! I look forward to your next video.
I’m definitely going to try this. I don’t have all the right things, but this process is really going to improve my chili oil! Thank you so much! My boyfriend is addicted to this stuff and he begs me to make it all the time. I think he’ll like this version better. I’m so excited!
Big thanks for this recipe! been looking for a nice recipe for red oil and this is perfect!
I made this oil tonight and it looks gorgeous! Can’t wait to use it! Thanks for sharing this recipe. Greetings from Minneapolis
Hello, where did you find the heaven peppers? For the life of me i can't find them, I know this has been a couple of years ago.
finally one who made the best condiment ever the best way to enjoy it when ur not in sichuan thank you!!
I finally made my own chile oil a few weeks ago. I got some erjingtiao chiles, heaven-facing chiles, caiziyou oil, and zicao online, and the final result was phenomenal. The zicao really makes a difference in the appearance of the oil; the only problem is, I now have enough to last the rest of my life.
I tried all your recipes. All terrific. Thank you so much and please post more and more i need it !
Cheers! We got a furongdan (a.k.a. Egg Foo Young) recipe that we just finished filming, then the week after as sort of a Thanksgiving thing we'll do a Sichuan pickled chili jiza (giblet) recipe. Any requests? After that we're still spitballing a few ideas.
Thank you.....
I have made this recipe a lot of times since ive loved it everytime and just seems to quickly disappear LOL.
Ive also found out that korean chili powder gives it a nice rich red color.
Same thing with indian kashmiri chili powder. Obviously the taste is very different but i still found it to be delicious either way.
This video should have over a million views its the definitive video
Cool recipe for a fragrant, clear hongyou. Thanks!
i like your channel. keep up the good work
I've made this and though I was missing some spices, it turned out fantastic! Definitely a staple in my kitchen now!
Is your oil still good after two months?
@@matheusbatista603 Sorry just noticed your comment as I was watching this vid to make my next batch of oil! Yes it was good. I've kept it in the fridge though.
I love watching your videos! Warm greetings from Holland :)
This guy is the best chinese cuisine recipes vlogger, all these are legit, you deserve more subscribers.
You do know steph has a huge role as well, right, like being the brains of it all
Okay!!! Xie xie for the receipe. I'll make it now
Demsified, I enjoy your channel. very educational. detail and reasons added how and why to use your method. difficult to find such channel as they do not explain much. Just recipe and cook. Is fennel also known as caraway seeds? tqvm.
菜籽油 is impossible to source in Sweden, but I found a very expensive cold pressed Swedish rapeseed oil (Kung Markatta) and I swapped the Chinese chillies for basic large Thai chilli and a bunch of bird eye chillies. Now I can't tell if it tastes like the real deal because I've never tasted pure Sichuan oil, but I've had Sichuan food in China and the 宫保鸡丁 I made after your recipe turned out amazing, better than the ones I've had outside China. Color-wise, the oil looks exactly like yours.
Funny enough, the day after I made the oil I found some dried facing heavens in an Asian market I hadn't been in before.
Caiziyou is made from roasted rape seed, the european oil won't have the same flavor. Try Inidan mustard oil.
Subbed! Great vid ! Lot of work . Think I might buy the chili oil from my local Chinese . . I love Chinese cooking , it's fascinating to watch.
If you got a good source for chili oil, totally buy it outside! At our local market we got some Sichuan shops that make their own chili oil. The one thing is that the bottled stuff really doesn't taste too great, so stay away from that stuff if possible :) It's one of those ingredients like, say, Hollandaise, that seems to really lose quality when manufactured
Chris has a great radio voice. Reminds me of Alton Brown - which gives your videos more feel of authority. It's like Chinese focused The Good Eats but better. Love it!
Haha cheers thanks! That sort of Alton Brown/SeriousEats vibe's always been kinda the target we're aiming for... I'll have to respectfully disagree on my voice being good for narration though ;)
This is beautiful
My son can't handle peanuts so I used almonds. I thought mine didn;t look right at first then it's getting better as it cools. wow it's great
Great vid!
Hello, just question. What is recommended fennel or caraway? Ir you use both?
Korean chili powder is great for this. The fragrant kind used for Kimchi work best. Can't wait to try the extra aromatics
Yeah, I think it's best to make your own chili powder, but deseeding chilis can undeniably be a nightmare. I haven't tried using it for Sichuan chili oil, but the Korean chili powder has a real nice color to it and I think should sub in nicely :)
韩国的难吃
Hi had a couple of Questions. First, what an easily found type of chili I can use for this recip? I live in California. And can't get to a good Asian market. Second, what if anything can you make with the strained chili pulp, and how long will the oil last? Thanks Love your channel.
I tried making this, but the end product tastes very much like oil that has been used for deep-frying. Naturally, I changed some things (what did you expect in a CZcams comment), could any of these be the cause?
- Use sunflower oil (same smoke point as peanut oil)
- Used the recommended ginger, I also put it in the oil to "steep" at 130
- Couldn't find the tea egg, so we toasted the spices freestyle and fished them out with a skimmer. Did a good job but still some flecks left.
- "Pouring" was a bit slow because I used a ladle, though I had help so there was immediate stirring
My guess is that either little spice remnants or the pouring are the culprit, but would love to hear your opinion! Amazing channel :)
Wow. This was a gamechanger for me. I've used similar recepies before, but they were not using cinnamon nor cloves. Immediately when adding the spice mix to the oil it really started to smell "the right way" - the smell I had been missing. I am now waiting for it to cool down but I am SO EXCITED TO TASTE IT :O
How did it taste? :)
It is amazing! :D
I've only used it properly once now (some Dan Dan Noodles), but I am really looking forward to making some mapo tofu next week xD
The only thing I will change is to add some more sichuan pepper next time - probably a quality thing with my sichuan pepper.
Hello, just made it, thanks for the recipe! Any thoughts on how to use the sediment after straining? it seems too good to throw.
I appreciate your videos. They are well done and pleasant to watch. I would love to see the english translations for the rare ingredients you listed; rare outside of China. Specifically the "coloring herb" and the "extra virgin canola oil". I didn't have luck searching on google. Thanks again; very informative.
Right, so we usually go into (probably too much lol) detail on that front in the written reddit posts... so most of that info's there if you're curious.
For that coloring herb Zicao, I didn't bother translating it (even for the reddit post), as I assumed that it'd be next to impossible to find outside of China. The formal name is Radix Arnebiae and is sometimes called Gromwell Root... but if you google "Zi Cao" you'll get more results than either of those names :)
For the oil, the Chinese name is Caiziyou and it's more-or-less an extra virgin canola (rapeseed) oil. The Canadian producer I was talking about in the video's here: xvcanolaoil.com/ but I haven't used their stuff personally so it'd be a bit of an experiment. Reading about their process, it should be basically the same as Sichuan Caiziyou, with the one exception that the Canola seeds are toasted first in the Sichuan variety. If you want those super-authentic bonus points, try to source that stuff... if not, a pure Peanut or Sunflower'll do the job.
You guys are great. Thanks so much for the response. I wish you success with your channel.
leafnflower.com/eng/gromwell-root-lithospermum-root.html Looks like they might ship it in varying quantities in the US. I found an Amazon link as well, but it was significantly more expensive.
Okay, I was able to get some dried Er Jing Tiao over here. Cost me an arm and a leg, but hey, it's food. Thay are longer and darker though, but the label clearly reads: 二荆条. Also got some grade A red and also green sichuan peppercorns. I'm happy as it gets.
Now I'm a bit confused about the Facing Heaven Chili. The first batch I ordered looked like the ones shown on wikipedia and apprently like those Fuchsia Dunlop uses - short, thick and rather plump. Some Sichuanese chefs I watched also seem use these for Gong Bao, calling them Facing Heaven. However I also saw them being refered to as "bullet head" or sometimes even "lanterns".
The second batch I ordered online looks like the ones you and also Chef Wang uses. Are there different varieties with the same name? Which ones are the right ones for Gong Bao? Is Wikipedia wrong? HELP!!!
Amazing recipe like all your other recipes. Is there a commercial alternative for this chilli oil that you would recommend ? For the purpose of making mouth watering chicken.
Very good !.... The quantity of all the spices for a liter of oil would be ?....If I was to do a 4 liters batch, can I do a concentrrate and add the rest of my oil ( 3 liters )to the one I prepared ?
Would this be used as the base for the Sichuan pig ear cold dish/涼拌豬耳?
Holy smokes, you said "muffed up!" That was a popular word when I was in High School! I wonder if we are roughly the same age? Graduated in '96 😄
Are there any store bought versions that would be passable?
I found a new Dutch/Chinese fusion cuisine use for the red oil. Mix some of the oil in Frietsaus (fritessaus). Patatje me rooie olie saus. Geweldig lekker. (So good)
Kewpie mayo met deze olie en je bent in de hemel
Made this recently and loved the results-definitely an improvement over my previous efforts!
This is a pretty labour intensive version though, to be fair. I'm going to try to cut a few corners next time and see how big the differences are. Two thoughts, one a question for you:
1. What do you think the effect would be of adding all the spices during the ‘pouring stage’ rather than in the tea-ball when you’re bringing the oil up to temperature? Are you worried that some of them might burn at 190C? If so, why not add them during the second pour, once the temp is down to 130?
2. Deseeding those chillies is a massive pain. Previously, I’ve used Korean gochugaru powder and had very similar results. I’m interested in seeing how that works combined with the spices you use here.
Finally, folks in the UK might be interested in knowing that Tesco now carries Cold Pressed Rapeseed Oil under the Tesco’s Finest brand. Probably the closest we’ll find to the oil referenced here!
Thanks, CCD; love the channel.
1. Sure, there's no reason you could do that after the second pour. Feels like it wouldn't save too much time though? I would worry about the spices at 190C+
2. So if you're looking for somewhere to cut, it'd be deseeding. I was very *very* paranoid about the color of my hongyou for this video. In hindsight, too paranoid. You can just give the chilis a rough chop at first, let most/many of the seeds fall and stay on the chopping board, and go from there.
Adding some gochugaru powder in place of the zicao is a very smart idea, I think.
Lastly, one thing that many people in Sichuan do that I didn't find in my research the first time around (was basing things mostly off of a recipe from a friend of mine) is get half of the chilis into a powder and keep half into flakes. Still haven't tried it that way myself, but it's a legit technique.
is there any use for the stuff you strain out of it at the end?
For anybody in northern europe you should be able to buy unrefined rapeseed oil which is quite similar. It is quite common in Denmark
you can also just mix all your chilies and filter your powder afterward. Seeds have a tendency to stay intact if you don't put on too high speed and wont go through a fine lid
The herb he added for color could be alkanet or "Ratanjot". Not sure if it is the same stuff but looks similar. It is widely used in Kashmir region in India as food color, esp in Mutton Rogan Josh. You can source it from india or amazon.
In the store and in your last picture the final product has sesame seeds. Where do they come in? Are they important? Is it for visual appeal? When do you add them? Do they go in when the oil's hot or when it's fridge cold?
Could you use Korean red pepper flakes (gochugaru) instead of dried peppers? How comparable would the flavours be?
Sorry if this has already been asked, but do you throw out the chili paste? Or can you use it for something else?
i live in china and half the people that make this just leave it in. it makes it more spicy but lessens the subtlety of the oil. they will just spoon a little bit of the paste out with the oil when adding
Are the remains that are left in the strainer useful as a chili paste?
wonderful
Can virgin mustard oil be used to replace that canola oil? The mustard oil that's used in South Asian cooking.
My eyes are burning just looking at that blender with the chilies
Heya Chris and Steph! Great video, as always!
Can you give me a couple of options on what oil to use for this?
We are still in Shenzhen so I should be able to buy something authentic for it.
I have used Knife brand peanut oil (this is what we use to cook with) but would like a more Sichuan or Hangzhong taste to it.
Thanks
Sichuan people usually use Rapeseed oil.
Your presentation has gotten so much better over the years.
Would it possible to double the quantities whilst keeping the same chilies to oil ratio without impacting taste?
So i tried this. But ran into a few things.
Firstly i used no heaven facing chillies so its a tad on the mild side. I also maybe went a bit to nuts deseeding.
Second i used mustardseed oil which you sugested in another video to be close to the Sichuan rapeseed oil. But the smell and taste of mustard remained quite strong now of cource i have no caizio to compare but it seemed off to me. Maybe i didnt heat my oil hot enough or long enough.
For colour i added some cashmiri chillies this worked perfect its an even brighter red than yours. But my powder was a bit to fine i supose a some went trough my seeve and the oil is not as clear
Hello, the Heaven Facing Peppers cannot be found unless corrected. Can you please suggest a substitute? Thank you
Hey guys, great recipe! I do wonder though, every time I try to do this the chili oil came out burnt. It is unappetizingly bitter. My oil is at smoking temperature just as you did. Or maybe I made it too hot? Idk.
After the first pour of oil, do you put it back on the pot?
Can you do anything with the leftover chilli paste?
Thanks, guys! Does anyone know if i can use peanut oil? And do i need to use refined one or NOT refined?
1) would a decent mustard oil work, here?
2) would the chili mash that's left over be usable for things like stir fries?
Used the oil in mayonnaise today and I can very much recommend
How do you control or time the temperature if you don't have a laser thermometer?
Can you suggest a good oil substitute or how I can source the oil here in Toronto, Canada.
This video makes my eyes burn just looking at it, lol.
well I didn't expect the hungarian paprika, cheers from Hungary :D
Hungarian sweet paprika is absolutely awesome. We get some off Taobao, it was such a game-changer first time I used it. I feel almost snobbish for saying this, but the McCormick's mass produced paprika isn't really the same category of 'thing' IMO. Btw, I love Hungarian food, any resources you'd recommend?
that sounds hungry.....
@@ChineseCookingDemystified I am so happy to hear that you are interested in Hungarian cuisine! I am a big fan of your channel! Unfortunately most sources that are in English tend to tweak the recipes just a bit too much, and the more authentic sources are mostly in Hungarian. I'd recommend "Szoky Konyhaja" - he covers all the basics and some of his videos have English subtitles ( czcams.com/channels/0vkwOj-1WbO1TbkyevYO3g.html ). Another way is to get a Hungarian friend - yes, this is me volunteering :)
@ops26jn1 Perfect, just the sort of content I love. Even if I can't make stuff exactly, I adore this kind of resource for inspiration :)
hungarian paprika is used in many cuisines around the world, it's very useful!!
Is there any use for the chili Parts that you strain off
To the person who tried annatto and got a yellow tint on their chili oil: did you use paste or powder? Powder is more red, paste is more yellow.
I made this a bit over a month ago and stored two bottles in the fridge - one of them is slightly thicker, and both are not as clear as i remember it , but I'm not quite sure. Could it be that they have gone bad? Or is that normal? I was going to give it as a christmas gift but now I'm a little scared that they might not be good anymore :'( any suggestions/ideas? I'm desperate, please help?
which oil do you use? Thanks :)
I've now been convinced to seek out caiziyou, but there's info in English online. Do you know if there are any safety precautions about this oil like with mustard? (ie, needing to apply high heat before consumption). Also, I wanted to pass on a tip for seeding dried chillies. Use a chopstick! Tear off the head, and thread the chile from the tapered end of the chopstick until it rips open and spills out the seeds. I use this technique all the time.
Hmm... so we're not aware of any safety precautions, but caiziyou is unequivocally never used uncooked so... maybe? It's generally used for Chili oil, chili pastes, and stir-frying so you'd be getting the oil up past at least 180 in each of those applications anyhow
oooo I'm impressed with your command of that cleaver. reminds me of watching my folks use a cleaver
Can anything nice be made with the strained chilli powder or with the seeds ?
Would Lombok chillis be good for this recipe?
These ingredients are extremely hard to source here (checked online too!) :(....any recommendations on a good substitute for the oil base?
Peanut oil should do the trick!
I’m sad the link for this and the noodle dish that went with aren’t working anymore 😩
I had a go at some chili oil today to eat with some tofu. I didn't know just how fast they toast and I borderline burnt a portion of the chillies. Nonetheless, I used them anyway and the final oil was still tasty; it was just toaster than usual with a very faint undertone of bitterness from time to time.
Not a total loss in other words if you burn the chillies slightly.
I have burnt my chili oil before. I will just follow this in my next tries
I have just made this, is it necessary to drain next day? I am so used to seeing chilli in bottom of chilli oil
Great video! I was wondering why you strain the mixture after combining oil and dry chili powder? Most other recipes leave the chili pieces in. Is this a personal or regional preference?
I talked about this a bit in the reddit post. Confusingly, there are two things that are often translated as 'chili oil' - (1) 'lajiaoyou', which uses flakes and keeps them in, is found all over China, and is sort of a 'condiment' that goes with soups, dumplings, and so forth and (2) 'hongyou', which is used predominantly in Sichuan and other SW Chinese cuisine as more of an ingredient.
That second type - hongyou - is what we're making here. In English, sometimes it's called 'chili oil', or 'sichuan chili oil' or 'red oil'. Figured no one would know what I'm talking about if I went with the direct translation of 'red oil', so instead went with 'sichuan chili oil' :)
Did not now that, thank you for the quick response
Cheers, just woke up and procrastinating a little bit before starting the editing of the next video lol
I'm curious about your decision to toss the sediment. I've been reading Fuscia Dunlop's Sichuan cookbook and I'd say that more often than not, when chili oil is used, it is some mix of oil and sediment that is called for.
There're many types of rec chili oil mix in Chinese cooking, the one shown in this video is a pure oil that's not supposed have any sediments.
@Chinese Cooking Demystified ,what is the difference in using red vs green sichuan pepper
I didn't see a reply here, despite this comment being 5 years old, so I figured I'd chime in. Green Sichuan peppercorns have a stronger numbing taste than the red ones.
Hi, is 190C important for any specific reason? I had such oil to Szechuan pepper corns and now the batch smells burnt. Thanks!
2:53 That looks like Ratan Jot (Alkanet Root). It can also be found in south Asian stores
Looks to be different - Zicao is Lithospermum erythrorhizon. However, after looking up a bit about Jalan Rot I think that would actually be an EXCELLENT sub. Seems to have a more vibrant red color than Zicao, I'd use it in a heartbeat :)
@@ChineseCookingDemystified I'll probably end up using it as a substitute since its easier for me to find. The recipe looks great though! Can't wait to try it out
Great video, I'm from Sichuan and I really appreciate your video! BTW Are you Trevor James from the food ranger? Because your voice is similar! Lol
Awesome, thanks! We got a lot of help with the chili oil from our Sichuanese buddy's Dad, who's an awesome cook.
And nah, totally not Food Ranger... I think that dude would be way too busy to do any sort of spinoff channel and you can tell his video editing skills are like miles ahead of ours. Really nice guy though
This is the first time watching any of his videos and I immediately heard the Trevor James similarity too 😂😂
I found Japonés and California Chili's.... wonder how they would do for this oil?
Could the chili powder sediment optionally be kept in the oil? I really like a bit of sediment in my oils but I want to try this recipe without deviating too much
probably, other youtubers leave it in.
Hey quick question! If I want it to be more numbing, it should be ok for me to throw in a few more Sichuan peppercorns right? or would it mess with the flavor too much?
You can totally put in more Sichuan peppercorns to make it more numbing, for sure.
In the US what type of chili's would yu recommend?
If possible, I think a mix of Arbols and dried Thai birds eye would sub in nicely. Maybe a touch of guajillo for color? Ultimately you're just looking for a chili oil that has a nice fragrance, color, and heat levels, so feel free to play around with it! Lots of nice chilis in the new world.
Question: what is the best use of the leftover Chili powder stuff when it's done ?
Question 2: is it good or bad to think about adding a pinch of smoked sweet Paprika to the Spice Mix ?
The cooking police won't be joining at your door if you try the smoked sweet paprika. Try it and see if you like it.
It's a good idea if you want your chili oil to taste like BBQ sauce.
Are you using a digital instant read thermometer or something else? At 130C on that thermometer, I had to take the pot off my stove and nothing seemed to be happening. Should I see the ingredients sizzle?
For the first pour at ~190 the chilis will sizzle. The latter pours not so much.
It took me weeks to find the chilies, the Chinese words names must be separated when writing otherwise it won’t show up in the searching engine, I found that Anthony Bourdain used to buy his Sichuan ingredients at www.themalamarket.com and separate the name of the chilies to be able to find them in this page, thanks for the recipe! Once my ingredientes arrive I will prepare it, I live in a large Asian community but I can not find the name of the chilies written on the bags
Say we want a hot, hot chilli oil would you recommend keeping the seeds before blending?
Maybe use some hotter peppers in there, like one or two dried ghostpeppers (bhut jolokia)?
Up the ratio of the hotter peppers. Use lots of Thai dried birds eye chilis if you’re brave lol