When making chili oil, remember not to pour hot oil directly, do 2 more steps, it is fragrant
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- Опубликовано: 20 сен 2024
- When making chili oil, remember not to pour hot oil directly, do 2 more steps, it is fragrant and spicy, and it is fragrant when you mix it with everything.
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I never thought of that. Adding water makes so much sense! I like how he fried up veggie first to add more flavor and fragrance to the oil. Then he pours it onto the chili. Just sounds amazingly delicious!
the water there is more about just making sure the chilis dont burn when you add the oil i believe. because you don't really want any water to stick around in the final mix. you want everything submerged in oil, as a method of preservation. i'd imagine we can do the same thing if we just be sure to let the oil cool to under 200F before pouring it on any dry things for the final step.
or maybe just under 250F is fine and wont have a burned taste.
You can do the same thing with black vinegar.
How come there is no actual recipe, and especially he doesn't tell you how much oil to use
@@igiveupfine You do still want water in the mixture, just very little so the peppers aren't cardboard in oil or mush. If you ever bought store sealed bottles of chili oil, once opened and left in the fridge for a while, you will see that the water evaporates slowly and thickens the oil over time.
You could reduce the temp then pour, but then you wouldn't have hot enough oil to release the flavor and capsaicin from the peppers. This is another fact in why adding water helps, as it revitalizes its natural flavors and is left behind when when hot oil removes some of the water when added.
I have used lower temp oil before, and it tastes more oily and muddy. You would have to use a lot more pepper leading into heavy chunks or process the pepper and spices into a paste to get the same depth of flavor.
@@igiveupfineif you let oil sit for little bit without water, make sure you don’t pour oil all at once. Add ladle at a time allowing first ladle pour to cool little bit by mixing it then second ladle, etc. as the process continues, flakes are crispier but not burned as previously added oil has cooked the flakes and cooled down bit which in turn it will cool down next pour without burning
One of the best made videos on authentic chilli oil. I didn’t understand one word of what he was saying but the sequencing was sufficient. The creator has taken time to show every detail. Kudos and Love from India!!!
Thank you for watching!!! plz like and subscribe my channel
The English subtitles, along with logical sequence, helped me understand. Thank you I will try!
Today I learned "chili" oil is actually "garlic onion ginger parsley bay leaf star anise cinnamon peanut salt pepper sugar chili and liquor" oil
You can tell they taste much more complex than just chilies
Well it’s not lying. There’s a huge bowl of chili pepper…
You forgot sesame
And sichuan, can't forget the sichuan...
@@alicealysia wdm? Sichuan is a province
You are a Master at work. Thank you, Yi Hua, for sharing precious tips. I had no idea about wetting the chilli first. Your chilli oil is the real thing. THANK YOU!
This doesn't look like "2 more steps" to me XD. But i guess the steps make sense to enhance the flavor:
1. Adding water so the chili doesn't get burnt
2. Adding "flavoring" on the oil so it taste better
3. Adding a bit more stuff into the chili before being splashed by the hot oil
Thanks for the tip!
Lol seriously "2 steps" more like "200 steps"!! But it looks so good I'd follow this anyway
In Chinese, "two" means a few lol
@@ayszhang Maybe it's like 2 steps, but with several points per step XD.
Step 1a, 1b, 1c, 2a, 2b, 2c, ...., 2z tip no.1, 2z tip no. 2, pre-step 3 what to do... Etc
@@renseiryuu He said 2 step because " Adding a bit more stuff into the chili before" is kinda well known in china. Actually you can even customize what you want to add, like more garlic, or more pepper. His two steps is basically "flavored oil" + "adding water before"
@@karast4746 I see, so it's really only two steps overall, but the video is as long as it is because they're explaining what you can do on each step?
I tried making chili oil for the first time and loved it! I thought my house was going to catch fire, but the chili sauce is good! I marked this so I remember to add water to the chilis and will attempt to follow his recipe.
FREE HONG KONG. FREE UIGHUR. SAVE MYANMAR ..
@@user-00dog I'm for this
@@user-00dog this ain't appropriate. Do you think every cooking channel owner approves of their government's actions?
@@user-00dogthis is a cooking channel, what the hell are you doing?
Also hurts his channel
So beautiful, love chillies.
And the art of it explained so well
“加入少量胡椒粉” - proceeds to splatter more pepper powder 😅😅
two shots of vodka
第一次看到辣椒 + 胡椒 🙈🙈
把胡椒粉换成小茴香粉👍🏻😏
糖不用加
ช้วยแปลเป็นภาษาไทยขึ้นหน้าจอโทรศัพษ์ไห้ด้วยคะขอบคุณมากค่ะ❤😊
It looks so beautiful and yummy. I had made chili oil before but this recipe is so much better. I will try this one . thank you .
Wetting the chili makes so much sense. I was always wondering how they did it since I know it can burn at frying temperatures.
I love chili oil, I could almost smell it, yummy. I’ll give this a try. Many thanks
I don't understand Chinese but I still listened because his voice is soothing. =D
it has English subtitles
Ikr, Chinese language, although very difficult. It’s very intricate (I think)
@@doggodoggo3000 very bad english.
@@canadianbutt275 its good enough to follow and understand most of it with no problem.
My chinese is bad but he’s very easy to understand
In India, the preparation of pickles is similar to what is shown. Instead of chilli flakes, chilli powder is used. The vegetables or raw mangoes are cut into bite size pieces and mixed with salt and left for few hours to remove excess water from them. Later the spice mixture with chilli powder is mixed with them. Later hot oil with some ginger garlic and some other spices are added slowly and mixed. It's later left to fermentation for few months. This is a great way preserving veggies. It's very old traditional recipe but good to see similar recipe.
Is this recipe new invention or been there for a long time?
It’s been a long time, and many chefs in China do the same.
Wow thats crazy in Mexico they do something similar minus the fermentation, it’s called Tajin its a spicy/sour seasoning that they put on fruits, mainly mango. Its pretty big here in Miami there’s even little shops that sell them in most malls.
@@erikvaldes4293 Wow it's good to see so many cultures have similar recipes. I also heard Mexicans like very spicy food just like Indians. I would love to visit Mexico some day and taste the food.
@@neethuraju Spices from India would have been brought to Spain and Portugal hundreds of years ago, so probably the techniques came too.
Chilies are not native to Asia, but to the Americas. Mexican tajin is just chilli powder, dehydrated lime, and salt mixed together...so it has nothing to do with the Indian pickles. The Chinese technique of pouring oil onto things is to bring out the fragrance from the ingredients, not to ferment. Chili oil is just used as a sauce. Chinese fermented chilies do not used oil because oil actually spoils fermentation.
Thank you for a very precise chili oil recipe! I could smell the first fry of veggies 😃
It looks spicy but it absolutely delicious! Thank you for sharing the great recipe!
FREE HONG KONG. FREE UIGHUR. SAVE MYANMAR ..
@@user-00dog 逆天，孩子
So loved your recipe. Thankyou so much for this beautiful recipe 🙏🙏🙏🙏🙏🙏😍😍😍👍🏻
Oh my goodness
Everything i saw here is soooooo good. I have learned alot from u. Thanks soooooo much
Thank you so much chef...infact I have been searah ING for this recipe and I am so glad that I found your channel👍🏼👍🏼👍🏼Now I know how to make this chilli oil😉
This video is professional. Other video's I have watch on Chile Oil were not as informative. Thank you for this information. Great job.
色香味，好，喜欢！先收藏，下次 边看边做, 谢谢你！
你好，我是印度人。我真喜欢了您的video! 解释得非常容易了解还有趣的。多谢! 加油啊!
India💕
I can literally smell the beautiful fragrance of the chili oil out of my laptop screen.
Also, a very loud dad sneeze.
很有啓發！👍👍👍
I made this oil two 2yrs ago. About to make another one. My luck was that I shared this video cos all I have seen do not come close. This is the most authentic. Even my kids enjoy it a lot
I've always wondered why I see people pour this on their rice as I could only see chilis now I know why! I'm always a sucker for nuts and I've been into chilis lately. I will do this in coming days! ❤
check out a channel called Chinese Cooking Demystified and their video "Over Rice Dishes" if you want more of those quick rice toppings
"I'm always a sucker for nuts" I have a proposition.
I have tried this, but I added dried shrimps and dried scallops because I like strong fishy taste. Thank you teacher!
My God......it looks yummy....watering my mouth. Wish to prepare for my children's family when I travel to Australia.. thank you for sharing this beautiful recipe with us.🤗👌
Research has found that that infusion works best if oil does not exceed 60C/140F. The process will take longer but will yield a better product.
The translation is a little messy, but i can still kind of understand the subtitles.
The food looks really amazing.
The translation is horror! I'd rather eatch without. Glad could understand somehow
@@mubaraksenju7521 It helps that i have friends from China.
One of the best looking chili oil recipes I've seen! I want to try it with the water in first. Never seen that before!
Look delicious... thanks for sharing ur recepi...
Thank you Chef, I have being searching for something like that. So happy that I saw your channel. Thank you.
WOW that looks so good I can't wait to follow this recipe!!! Thanks for the clear instructions I can almost smell the fragrance through my screen!!! Yum
FREE HONG KONG. FREE UIGHUR. SAVE MYANMAR ..
Heu... vous avez de la chance de comprendre... je sais même pas ce que c est....
@@catherinex7581 subtitles work for the video
Suuuper
Gracias por enseñar y compartir🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏💖💖💖💖💖💖💖💖💖💖💖💖💖
So this is how its made, I always see my aunt eat this with just rice and cabbage. I also tried it and its tasty.
Finally, a chili oil recipe worth making. This looks truly flavourful.
Thank you for sharing Chef... this looks so delicious...😍🇬🇧
I love this . Thank for your sharing recipe
I always like your recipe. Always learned something new.
加水那一步如果用噴淋的更均勻哦
還有辣椒的選擇 我記得某川大廚好像用了三種辣椒
菜籽油的煙點我印象裡怎麼是比較低啊 花生油棕櫚油的煙點好像比較高
What an artistic culinary twist in making mundane chilli oil ! I can just imagine the flavors !! Thanks for sharing.
Thanks Chinese brother🤙🏼 me fist going to asian shop then making this chili oil 😁
Beautifully explained thank you so much cheff
This is an awesome video!!...AMAZING RECIPE!!...👍😋😋
I will definitely cook this sauce...
Thanks so much for sharing....💝🌻
It's VERY important to add only a small amount of water. Otherwise, it will scald you and boil over when the hot oil is added.
Very essential warning for amateur cook.
谢谢分享。一个字。 香
菜籽油的冒煙點是107度,米糠油與酪梨油都254.與271度,你會鼓吹大家選擇菜籽油沒知識也要有姿勢 殘害大眾不可取!
Oh yum I'm going to try this thank you so much for sharing ☺️
Made this today but I used Korean red peppers, Chipotle and instead of peanuts I added sesame oil ... I might add tahini too ... very tasty thank you for sharing your knowledge 😊
The closed captions are a ride and a half but this seems really easy and I've been wanting to make some.
I can smell all fragrance 🤤🤤 thank you for this recipe!
Coughing intensifies.
My friend uses Sichuan hot pepper flakes from his home town (Chengdu) to make his chili oil which gives it a nice rounded smokey flavor. This recipe and method is definitely worth trying...sounds delicious. Thanks.
Excellent presentation. I cannot wait to try this. Thank you.
I love Chinese food with chili oil. Yummy 😋 🥵
Very good sharing how to make chili that is pungent and fragrant thanks a much😊
The syntax of the English subtitles was very poor, however the visual presentation was excellent and told me what I wanted to know, thank-you.
They were directly translated, Chinese and English have different grammar and idiomatic references (please look up difficulty translating idiom), so producing proper English sentences with the same exact meaning is not usually possible. Proper syntax is not even expected from naive speakers these days, it's always nice but it's a very high bar.
In my opinion the creator of this video very clearly conveyed not only their process, but their enjoyment of the process and left me wanting for nothing in regards to communication. Contrarily, idiomatic Chinese seems traditionally very poetically expressive and rich with natural imagery.
@@richardduncan9740 You are correct about the difficulty that humans and computer translators have with many languages; differences in idiom, metaphor, syntax, etc. the computers are often worse at it than people although A.I. will probably change that. I enjoyed the video for the same reasons you did, I was merely making an observation.
I didn't grow up in the world of blatant imagery that contemporary people seem to think holds the totality of all information, I enjoy the internal and subjective subtlety of the written word and would like to get better translations so as to grasp their ideas and techniques
and maybe better insight into their lives and culture.
Rất tuyệt vời .cảm ơn bạn đã chia sẻ.
Beautifully demonstrated. The chilli oil looks wonderful!! Thank you 一画美食
我是俄罗斯人。 十分感谢你! 我一定试试这个!
Wow, delicious. Thanks for sharing this way
Thanks for your excellent work and sharing authentic chili paste have a great time ahead from Malaysia with love ❤️❤️❤️
The “parsley” is cilantro. Looks delicious 😊
Dude are you sure? I can’t tell the difference?! Lol
Some flat leaf parsley looks like cilantro.
@@SpicyTamale what's interesting is that i actually to test this out went to google translate and typed both in and it turns out both "parsley" and "cilantro" translate to the same thing in chinese. it could very well have been a translation error.
@@janicegame2372 it’s cilantro. I promise.
@@tonylikesphysics ohh. Welp. I used parsley.
Whoops.
But I used coriander seed last time I made it too, so hopefully it’s fine
I'm growing sever types of hot peppers in my garden and I will dry a large portion of them and make this. It's going to take a lot of patience!
Hello. Thank you for posting this chilli recipe. I hope you consider adding an accurate list of ingredients and measurements in the description. Again, thank you **tC** hf
I threw this together for you real quick. Didn't get all the measurements, but I think you can make an educated guess from what you see in the video.
500g crushed red pepper (Chinese or Korean brands)
2 tbsp salt
1 tbsp sugar
white pepper powder
water
rapeseed oil (ideally) if not that then peanut or canola oil
raw peanuts
ginger
5 cloves garlic
1 scallion / green onion
1 red onion
5 bay leaves
5 star anise
1 small handful Sichuan peppercorns (sometimes labelled prickly ash)
2 pc cassia bark (or cinnamon)
1 bunch of cilantro
30g white sesame seeds
Shi San Xiang seasoning mix (star anise, pepper, black pepper, galangal, clove, nutmeg, white peony, Amomum villosum, orange peel, licorice) or just Chinese 5 spice powder
a splash of Chinese baijiu liquor to better preserve it.
Hope it helps!
@@treees420 thank you so much for this!
@@joianese glad I could help!
@@treees420 What can I substitute the baijiu with?
@@treees420 many thanks dear... now i must try in my kitchen..
谢谢分享，这不得不试一试！
Thank you for the tips! I followed other recipes and they always taste burnt. Now I know why!
Nice one,👍 look good will give it a try
Very clearly explain easy to understand well done keep it up 💝
感谢！俄罗斯人很喜欢中国菜，也好吃的也芬芳!
你好，我喜欢做辣油，我必须做你的食谱。 来自美国俄克拉荷马州的问候🇺🇸。 有时间请传真给我一些臭豆腐…😀
需要辣椒油吗？你其实只需要像视频里面那样把油煮沸然后和磨碎的干辣椒混合，不需要添加臭豆腐。如果需要更多信息，可以在视频右上方选择开启英文字幕。
@@カサロスソウナ no u
@@カサロスソウナ how does this affect lebron's legacy
@@dominicvalentin8643 ？
@@theheavy4813 抱歉我不理解这句话 sorry, I don't understand this
太棒了，鼓掌！
Finally I found this recipe, I looking for recipe how to make chili oil. Thank you, you share it very detile.
But i have difficulty in measuring, can you name the items in grams or milliliter? Thankful. ❤️
A masterful preparation and presentation of a great food enhancer.
Yummy I must try it. 👌👌👌👍👍👍😘
Wow all those veggies and herbs! That looked super fragrant.
It's good to write Korean titles, but the translations are not good. Please translate it more accurately :(
哇塞~~ 好香啊 !
太棒啦
微辣+盐+白糖+胡椒粉+清水搅拌+清水再搅拌+芝麻粉+花生+泼油
感謝提示
好多外國留言
好人一生平安👍
Thank you so much. I'm gonna be thinking about this all night until I experiment with it tomorrow
I could just smell how good it is just looking at the video!😍
香料捞出来后，油热了后是辣椒放在油里面。不要泼热油在辣椒上。我在五星级酒店厨房工作时，老师傅教的。
Dầu ớt nhìn rất đẹp, và nhìn thấy nó tui lại liên tưởng đến món bún ốc liễu châu. Và cũng mong bạn chỉ cho tui công thức về món bún ốc liễu châu đó, cảm ơn 🥰🥰
Bạn có thể cho mình biết phần xào hành tỏi gừng và gia vị cho vào ớt cách nào và lúc nào không? Cám ơn.
I can SMELL this through my screen! The aroma must be intoxicating.
看起来香而已，不要鼓吹菜籽油了，它也是反式脂肪最不健康了！
又不是要你天天吃大少勺的辣椒油，適量吃就無所謂。你也沒必要鼓吹小細節弊病。
天然的反式脂肪主要在牛羊脂肪中，和菜籽油没有半毛钱关系。不懂就不要乱讲。
😊
麻婆豆腐をたまに食べますが、四川風を食べてからは、辛い麻婆豆腐もたまに食べるようになりました。
ラー油の作り方、とても面白いです。
四川料理は、私にとっては辛すぎますが、おいしい笑
Pergunta de um brasileiro: por causa desse nível de pimenta, vocês conseguem sentir o sabor dos alimentos? Se a comida não for muito apimentado eu acho a culinária chinesa a melhor do mundo por causa de alguns pratos e por causa de um youtuber canadense que fala muito bem da comida chinesa.
一個巴西人的問題：因為這個級別的胡椒，你能嚐到食物嗎？ 如果食物不太辣，我認為中國菜是世界上最好的，因為有一些菜，而且因為一位加拿大 youtuber 對中國菜的評價很高。
Quando você acostuma com esse nível de picancia tu n sente tanto eu acredito, o pessoal lá come comida assim desde bebê então imagina o nível
It depends on the type of chinese food. China is a giant country with many sub cultures (much like South America). I think the spiciness, for some dishes, are meant to just be spicy - or an addition of flagrance to dishes (because this one has onions and garlic)
@@JoJoFlowers566 Eu assistir um brasileiro comendo os pratos mais apimentados da China, ele é casado com uma portuguesa e foi visitar a China, ele diz que é tão apimentado que não dá pra sentir o sabor!! Tem um canadense que vejo muitos vídeos dele, pois ele fala chinês fluente e o pessoal fica encantado... ele tem um canal no ytb onde ele vai atrás de pratos de todos os lugares da Ásia, ele fala sobre o prato e no fim come e dá a nota, lembrando que o canadense nunca dá um 9.0 no prato, se ele dê a comida é muito boa, aí eu fico só imaginando o sabor!! Eu gostaria de postar o link dele, mas o youtube apaga comentários com lliinnkkss! O canal do canadense é esse: The Food Ranger.
FREE HONG KONG. FREE UIGHUR. SAVE MYANMAR ..
@@user-00dog save moon jae-in
I'm sure that I will love this recipe thank you so much
thanks！
我想多看几个频道，总结一下优缺点，结果竟然完全一模一样，一句话都不差，也不知道是谁抄谁的作业？
Utt
不太知道谁是原创 但是这个po主刀工还不如我😂
領導說：知識共享！......
🤣
鲜辣椒去蒂打碎，一斤植物油半斤辣椒，冷油下锅中小火，炸辣椒微变色放点芝麻关火。漏勺滤出红油。辣椒和红油都好吃的想咬下舌头👅。
Thank you, beautiful recipe, and authentic.
没有白酒怎么办。可以用别的酒吗？
高梁屬白酒
Ugh.. My acid reflux is going up just by watching this. Yummmm
좋은레시피감사함니다^^
Traducir al español por favor.
Saludos desde México.
Thanks for this , now I can make it myself
我覺得超過兩步了
很棒 !!
謝謝你，我會每天更新菜譜，記得訂閱🙏❤️
I would leave out the peanuts and sesame seeds....i dont like either one...IT LOOK AMAZING
😋yum👍
i never knew it had peanuts in it....i sure hope all the people who are allergic to peanuts are aware it contains them....
just his ver. add that.
Look up "Chili Crisp" it's a common type of chili oil
This seems a lot better than what I'm used to! Thanks for ideas.
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謝謝，我試試看，真的很好吃。
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