Dumpling School #2 | Red Chilli Oil for Dumplings | 红油
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- Опубликовано: 2 окт 2024
- This red oil is great for serving with dumplings, but it is also an essential ingredient in Sichuanese food. It may look spicy, but the level of heat will depend entirely on the chillies you use.
Full recipe: adamliaw.com/re...
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Thank you for being such a great, descriptive teacher.
And the way his eye’s light up you can tell he has passionate and not just doing it for the views
i earned from you every menu i did is superb as per my clients, thank you for putting food on our table. God bless you more. I love you my dear Chef Adam, I usually wrote on my post in my Facebook, everytime I cooked menu from your You Tube, I would always write - Inspired by Chef Adam... keep safe and continue to be our inspiration...
Am a grandma but am still learning alot from your style of cooking. Thank you for sharing through this school.
You not a day over 21, baby girl. We appreciate you.
@@youlilgremlinkun damn bro you tryna fuck the gilf
so much technique and story behind one chili oil which look simple but yet complicated in a sense
The music in this just soothes my spirit. Makes my heart feel tender.
😌✨❤️
Thanks!
I made a batch a year ago and it’s almost time to make some more, may make 2 lots 1 normal and one Sichuan peppercorns
How do you store it (does it need to be kept in the fridge or not?)
My family's favorite dumpling sauce consists of minced garlic, shoyu, chinese black vinegar, sriracha sauce, sambal oelek and sesame oil ... it's more like to the bold spicy taste side 🤤
Ive just recently seen a similar recipe on Chinese Cooking Demystified. Really exciting to see how different Channels agree with each other. Gives me security on the quality of the content. They also highlight how important a chili oil is for chinese cuisine, for example for Mapo Tofu.
I made my own oil off of the recipe in this vid with small additions and the resulting chilli oil was insanely good! Utterly delicious. Keep in mind that the full flavour will come out a day after making it though. When I made it I tried it immediately and I got scared that I messed it up. Fear not, good things come slow.
Several people have asked if this should be refrigerated. Generally, you would never refrigerate an oil, but be aware that this is full of organic matter, which could rot. The oil will preserve the chilies for a LONG time, though, so long as they are completely submerged. Even in a sealed container, if you don't use this often, it can go bad on you. Tamp down the chilies after use, so there is a layer of oil over everything before you put it away, and use a rubber-seal or other tightly lidded jar to preserve the oil over periods longer than say, 3-4 weeks.
There is something very unique in you . Simple yet excellent !
Great video! I've been meaning to make my own chili oil. Thanks for the inspiration!
Thank you very much, you are the best recipe for Chilli oil of my collection, I love the infusion of the oil.
It's easier if you put your dry ingredients into the jar first and then pour the flavoured oil into the jar. Good recipe. Thank you.
I watched so many videos. However, have to say yours is the BEST !
Thanks heaps 🙏🏼
Just ordered the ingredients. Excited to try this.
0q000
Thanks adam. I added some galangal and korean chilli flakes, wonderful.
I love this recipe! Thank you SO much.
I love this recipe. Now I know why some restaurants have the most amazing flavored chili oil - they work at it! And use a bunch of ingredients.
That's wonderful, thanks Adam. I was always intimidated by the thought of making chilli oil/sauce at home, i thought it would be a very difficult process for some reason but now, with your brilliant simple recipe and method i have a difficult mindset - thanks so much for sharing.
hey Adam and team, i want to thank you because you were mi main inspiration to become a cook.
going back to school after being 30 again after hours has been a challenge but very rewarding now 3 years later making money being a freelance cook im am thankfull for the inspiration you guys have given me.
working towards a fulltime job sous chef, freelancing chef the partie now. tnx
Just found your channel and I’m very impressed with your content both in its recipes and its high production values
I put chilli oil on everything
I do see some problems with this statement ;)
@@marijnvanlingen8678 nah no problems
that’s how it should be........ chili oil on EVERYTHING
Put on me baby
wow... it's awesome & simple way to make red chilli oil... cool beans!!!
You are an excellent instructor...not only well informed, your ability to convey information is outstanding. Thank you and well done
Just came across your channel
👍🏻 yay!
Thanks for the recipe ✔👌
ground peanut, sesame and both is recommanded to mix up with chilli flaks. Trust me, it will bring another level of aroma to the final work.
You're brilliant at explaning things. Well done. I hope I can find these ingredients around the place - my location has a LOT of Asian stores around.. just found a Korean/Japanese store not far from me. Cheers
Hot oil on dumplings...THE condiment!
Thank you so much for this wonderful recipe.
Can you please show us how to make "Chilli in oil with black beans"? Thank you again and God bless.
I make myself chilli oil..and I try your recipe it turn mild spicy not like my recipe it too way spicy .. thanks from your recipe chef👍👍
I appreciate the method you are using. As you have mentioned there are many variations of chili oil. I have found that some oils have a burnt aftertaste, which may be due to dowsing the chili flakes with SCREAMING hot oil. The addition of "hard" aromatics and fresh aromatics at the beginning looks as though it works well. The steeping of the chili flakes from a lower, milder temp must draw out the maximum amount of colours and flavours from them. I cannot wait to try this procedure.
hmmm, no peanuts? I have seen many recipes that include them. Interesting
I've wanted to know how to make this for such a long time!! Thank you 😊
Hi Adam! At about 3:52 you mentioned that canola oil would be similar to the "rapeseed oil" used in traditional Chinese cooking. I always thought "canola" was kind of just a euphemism for rapeseed! Is there a difference between the two, and what kind of oil would be used for chili oil recipes in traditional Chinese cooking?
Canola oil is much more milder. In China and India, their "rapeseed" oil is very strong in flavor and scent. Also slightly tangy and mustardy.
Canola oil was developed by Canada - so its patriotic, they modified rapeseed to make it easier to farm in their climate and very neutral flavoured so it can be used in any cooking style, and can be sold everywhere
Great recipe. How long will this store for without going bad?
I can't tell if he said "grapeseed oil" or "rapeseed oil", but if he said rapeseed- Canola literally IS rapeseed. It's the same thing (but a hybrid of two species). The word Canola was the name that the Canadian Ministry of agriculture created for rapeseed in the 1960s, when they found out that they had the perfect climate to grow metric fucktons of an economical replacement for corn oil (which was at its peak popularity because of cholesterol being blamed for heart disease), but were worried about how English speakers would react to "rape" as a product. It was a huge success and is now Canada's #2 cash crop, after wheat.
Yes, Canola *is* rapeseed oil, but not every rapeseed oil is the same as Canadian Canola. Canola is usually industrially refined, has a mild to neutral flavor and a high smoke point, making it a good general usage oil. Apparently Chinese rapeseed oils are often pressed from roasted rapeseeds, also have a high smoke point but have a distinct flavor. So they give a different taste to dishes - which makes them not easily replaceable with Canola if authenticity is the goal. In Europe, there are rapeseed oils similar to Canola, but there are also "native" or "virgin" cold pressed rapeseed oils, that have a distinct, sometimes intense flavor, but a much lower smoke point that makes it unsuitable for deep frying.
I found your channel not long ago and I've been dying to try this out. I boughtball the ingredients today and im making it right now
@somekindaokayguy it was completely delicious. I made 100 dumplings from his dumpling video but what I determined is, this oil recipe makes far too much oil for my household, only using it occasionally. But the oil was great with a variety of foods and cooking and the house smelled delicious after. If you're going to do this I recommend you get some small jars and gift them to friends or family and keep a jar for yourself. This made me 3 pasta sauce jars, I gave one away, finished one and never finished the second. Great recipe though
How long will this keep for? And keep it in the pantry or fridge?
I’d like to know as well?
When put in a clean jar, stored in the fridge, it stays well up to 6 month's! (make sure everytime you take oil, you use a clean spoon so it doesn't get contaminated!)
@Prastha Winadi Hey there! Just wanted to point out that chili oil (especially when I make it with garlic) is a excellent growth medium for the clostridium botulinum bacteria when left at room temperature, a no go for food safety! But as you said, you consume it fast so no worries;) Cheers!
been wanting to learn how to make this!!! thaaanks!!!
@Adam Liaw - I have been told in culinary school and kitchens around the world never ever to add garlic to oil due to botulism. Studies have been done that have shown it can be an issue. Please make sure people know this. Deaths have happened due to this!
It shouldn't be much of a concern with these chili oil recipes. Typically the garlic is added in at the same type as the aromatics and it's actually cooked and browned down to flavor the oil similar to the green onions, ginger, etc. I recall heating/acid will neutralize the botulism spores.
Another amazing video. Keep up the
The good work.
How long does the oil last?
Where is Mickey Chan when we need him
For how long will this oil stay good for? Thank you and stay safe and healthy!
thank you
Thank you for sharing another great recipe! Looking forward to more sumptuous video
im so confused, i picked up two different types of cardamoms, you say this one is a black cardamom but everyone i talk to says its not that its a brown cardamom and i picked up smaller ones that are called brown cardamom on the packet but people say they are actually black/brown......both have a different smell and taste.....whats more confusing is that i was told there was only 3 types which is green brown/black and white but it seems that theres 4 because these two i have are massively different in size smell and taste, the little ones are smokey and the big ones king of smell like mushrooms or dust
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In all my years I had never thought of actually making my own chili oil, even though I could everything from scratch. I substituted the black cardamom with the little green cardamom but oh my goodness -- what a difference it is to make chili oil at home! I even made a special trip to the city to find the asian chili flakes.
For someone who sparing uses chili oil. How to store it and how long before it starts going bad.
I love this and have made so many different types I have roasted the red and green onion and toasted the aromatics. I have added peanuts and garlic. Also added fresh chilies and some different dried. Cooking is about experimenting taste is individual. But damn any way you make this it’s amazing and goes fast!
Thank you for your excellent work! Question-is this an oil that should be refrigerated?
yes
No need. It will keep for a long time without refrigeration.
Great breakdown, thanks!
Your videos are awesome. I had some chili type powder in china, we would dip bbq'd meats in it and also put it on Rui Jia Mo, are these special local blends or something I can find or make?
Ok you made it differently than my Chinese friends, I actually prefer your method.
MY question is: my Chinese friends say that you have to pour the oil over the chillies, not the other way around. I think is doesn't really make a difference and dumping the chilly flakes into the oil is much safer.
My guess is that dumping the flakes on top of the oil will cause them to float on top of the oil rather than being submerged. But you can just push the flakes down into the oil with a wooden spoon.
We need a shot of them being poured over some dumplings! 😍
Check out Joshua Weissman’s channel. He did just that with chili oil.
Always amazing video! Thank you Adam!
I'm using both chilli flakes and fresh chillis hope that don't ruin it.
Hi Adam. Are you making anymore episodes? I am getting right into this. Recipes are excellent.
I love to watch your video very educate and agood teacher and good cheft and good lawyer and good person and so on
Yes!!! So happy this is included. I keep trying to find this at asian grocery stores and they DONT HAVE IT! Didn't realise all those restaurants made their own (thought they'd have some secret supplier). Is that 200 degrees fahrenheit or celcius?? Cos I'd go aussie but you did use 'all purpose flour' which Im guessing is for an american audience??? Please make a blended chilli one too one day!!! Need all the chilli oils! And like below with the shelf life. How long can you keep this?? Refridgerated y/n? Also saw in some other vids (entirely chinese didn't understand a thing) where they pour the oil into the chillis instead of the other way around. Which sounds to me like maybe better because less popping in your face (total phobia of mine)
Adam your dumpling series is wonderful. Your descriptiveness and attention to detail really make these videos unlike any “foodie” videos I’ve seen before. Keep them coming. Thank you!
Better watch out for Marion’s Kitchen. She makes a mean dumpling as well.
tmbacz she’s awesome I’ve made her chilli oil it’s amazing both of them from Masterchef Australia.
Why the fuck are you in my recommended all the time. Because of you I already made chilli oil yesterday and today I made oversized dumplings. It's so fucking tasty OMG I want to eat that all the time and my fridge is full of dumplings now! My wifes parents wants me to open a restaurants! All I did is watch one of your videos while hungry! I threw a subscribe at you!
Hot oil!
Oh yes, that's what we need.
Hmm this is quite worthwhile especially if one uses a lot
Can we use 5-spice? It's quite similar to your hard aromatics.
While I love 红油, it is NOT commonly used with dumplings. In places yes, but a minority.
Sichuan would not normally use canola oil. But canola oil IS rape seed oul! Duh!
It might be an idea to say what temperature scale you are using. 120℉ and 120℃, which we use in China, are very diffrent.
can you make a series of how to make noodle by handle?
What pot are you using? I like it.
It's so strange....I was just thinking if I could make my own chili oil instead of buying it at the store.....and here comes Adam Liaw to save the day!
Can I use organic peanut oil ??? because canola oil is full of GMO'S 😝😝😝😝😝😝
Everything else I use is organic.
All your recipes look "AMAZING "!!!
~ Blessings ~
i use cottonseed oil or beans oil for that. also there is italian version with olive oil. cottonseed oil gives a very nice smell.
Love me some wontons in chili oil
Thank you ☺️
There's no salt needed?
I mean, you used it while you're eating the dumplings as a sauce, or is it used as a seasoning to cook the dumplings?
you deserve so many more subs my man
hi, playlist might be outa order
What a fantastic recipe, I made this and it is spectacular!!!
Can you use regular cardamom, or does it have to be black?
Just for your information, Canola oil is indeed rapeseed oil but one that contains less erucic acid which is bad for the heart in high doses.
Canola stands for: "Can" from Canada, where this oil was developed and "ola" - Oil, Low Acid. It was a trademark.
That's actually very interesting, thanks
You are the best cooking youtuber hands down
You should tell us aswell how loong this can stand before you cant use it anymore. Especially when you do ramen stock and stuff aswell.
My question exactly!
What's the shelf life??
I come back here every time I make my next batch. 5 years and counting. Thanks Adam. The only thing we add to this recipe is Sichuan Peppercorns for a hot minty flavour.
Nice recipe, gotta try it. If you are correct in saying rape seed oil was the original, it makes me wonder: who was growing it? You see there is this big story about rape seeds being poisonous & having a very bad taste. So the new rape seeds are grown in Canada, Can, & are Oil, low acid: ola. Put those together to form the name Canola....so it’s the ginormous Canadian Oil Company or Association. However, these seeds are genetically modified to be resistant to Roundup, or glyphosate. This means you can be 100% positive they have been sprayed with this herbicide & therefore you are taking the chance of causing you body to develop cancer by eating it. Not the same thing grandma had, right.
All you have time o search it Canola oil wiki, it’s ALL THERE!
So, I will not be using the poisoned rapeseed, Canola oil, but something organic. The spices sound great & I know just where to buy them. Thank you SO MUCH. Also thanks for the wrapper dough recipe & instructions how to make those, great technique! Please do more authentic Chinese food vids.
Can you make the eggplant with the spicy dark sauce please?!!!!
Came to your channel thanks to your collaboration with Uncle Roger about 楊州炒飯, I like how you are so chilled about things.
Then I saw this video... something I needed to learn for a long time, thank goodness, SUBCRIBED! :D
Loving this but also worried about food safety. How long is this safe to use after infusing? Storage? It's low PH so worried about c. Botulinum...
Fae Sirois botulism is rarely a problem as the cases in America are so rare you are more likely to win the lottery but as long as you clean and follow the proper steps you’re fine. Infused oils last months in the fridge don’t leave them out the fridge as some of the items that were infused were not dehydrated so they have some water in them. But as long as you keep in fridge it should last a long while.
@@TheMssassyangel The wet ingredients (onions, ginger, scallions) were fried until crisp, so there was no longer any water in them. You can keep chili oil indefinitely in theory and there's no need to keep it in the fridge.
MT Yankin that’s true. As long as you cook it long enough to fry off any water content in the vegetables then it should be no problem.
Isn't canola oil just the more palatable name for rape seed oil (or at least one version of it)?
Bryan Paton ‘rape’ seed oil? 😂
Wait why would you leave garlic out of chili oil? I’m genuinely curious
please teach uss how to make sesame oil. here in italy is so expensive
That is not something most people should try. You need a press and other equipment. Just use it sparingly to flavour food or salads. Do not cook with sesame oil as it has a low burning point and if you put it on high heat it will smoke and tastes awful.
What is the expected shelf life of a batch of Chili oil prepared like this?
Why don’t you let the oil heat up with the aromatics in the oil? Garlic from what I know which isn’t very much becomes more aromatic when it’s heating up with the oil rather putting it in the oil already heated. Good video I’m trying it your way next time.
Add a bit of salt to your chili sauce, the difference it will make is a game changer
and a sprinkle of msg
Actually in east europe, the chilli oil is unheard of. Here we eat our dumplings with sour cream and that's it. But of course our dumplings are trash compared to the Asian ones.
The hard spices are used extensively in Pakistani and Indian cuisines as well as other South East Asian cuisine. Its the first time i used black cardamom in a non Pakistani sauce.
What a great recipe. Please, research canola oil. It is one of the worst, unhealthy things. Just saying.
Hi mr. Liaw, maybe i've missed it but for how long is this safe to consume and is there a preferred way to store this?
Just found your channel and loving your videos! The cheer, the food, the way you film - all so beautiful! Keep up the great work and God bless!
That's brown cardamom, i have black cardamom also and it's the same but very smoky
Are the chili flakes soft after the recipe is completed? Every time I try to make chili oil at home the flakes end up hard or chewy, which I hate.