Made some Chili Crisp today. Thanks for everyone’s input and help with the recipe I came up with.
The following ingredients were used
3 cups vegetable oil
1 1/2 cups thinly sliced shallots
1 cup thinly sliced garlic
1 cup crushed soy nuts
1 cup chili flake
1 small knob ginger
1 tablespoon sugar
1 tablespoon coarse ground Sichuan peppercorns
1 teaspoon MSG
1 tablespoon soy sauce
3 star anise
1 cinnamon stick
1 cardamom pod
I first put the oil in a saucepan and turned it onto medium low and put the ginger to flavor the oil while I sliced the shallots.
After about 15 minutes the shallots were sliced.
I removed the ginger from the pan and added in the shallots. I kept the temperature of the oil between 250° and 275° for the cooking of the shallots and garlic.
While the shallots were cooking I pealed and sliced the garlic
Oh Sh*t, the shallots cooked a minute too long.
One minute before the above picture was taken they were still very light tan. I went to the garage to get a soda and I returned to this. Since they were not burnt on with the show.
I then strained out the shallots and put them on a couple of paper plates to cool and then I added my garlic to the oil.
I kept an eye on the garlic and removed it from the oil before it looked done and it turned out great. It also went on a couple of paper plates.
Next I added the cinnamon stick, star anise, cardamom pod I split in half and ginger back to the oil. I let these cook in there for about 10 minutes while I crushed the soy nuts and smashed the Sichuan peppercorns.
I put the chili flakes, Sichuan peppercorns, sugar and MSG into my stainless steel bowl and then dumped the oil in while straining out the aromatics that were in it.
This smell was incredible!
I decided to then put the cinnamon stick, star anise, cardamom and ginger in some cheesecloth and put it back into the oil.
I next waited until the oil came down to 200° and then I added in my soy nuts and soy sauce.
I then waited until the oil came down to 100° and then added in my fried shallots and garlic.
Once everything was in the bowl I gave it a good mix and removed the cheesecloth wrapped spices.
The smell of this oil is next level. It has a good zing to it. The Sichuan peppercorns do their thing and give you a little numbing sensation. I might add some more sweetness to it but I’m going to let it chill out in the fridge overnight and taste it again tomorrow. If I think it still needs some sweetness I’ll add in a couple tablespoons of simple syrup I have.
The following ingredients were used
3 cups vegetable oil
1 1/2 cups thinly sliced shallots
1 cup thinly sliced garlic
1 cup crushed soy nuts
1 cup chili flake
1 small knob ginger
1 tablespoon sugar
1 tablespoon coarse ground Sichuan peppercorns
1 teaspoon MSG
1 tablespoon soy sauce
3 star anise
1 cinnamon stick
1 cardamom pod
I first put the oil in a saucepan and turned it onto medium low and put the ginger to flavor the oil while I sliced the shallots.
After about 15 minutes the shallots were sliced.
I removed the ginger from the pan and added in the shallots. I kept the temperature of the oil between 250° and 275° for the cooking of the shallots and garlic.
While the shallots were cooking I pealed and sliced the garlic
Oh Sh*t, the shallots cooked a minute too long.
One minute before the above picture was taken they were still very light tan. I went to the garage to get a soda and I returned to this. Since they were not burnt on with the show.
I then strained out the shallots and put them on a couple of paper plates to cool and then I added my garlic to the oil.
I kept an eye on the garlic and removed it from the oil before it looked done and it turned out great. It also went on a couple of paper plates.
Next I added the cinnamon stick, star anise, cardamom pod I split in half and ginger back to the oil. I let these cook in there for about 10 minutes while I crushed the soy nuts and smashed the Sichuan peppercorns.
I put the chili flakes, Sichuan peppercorns, sugar and MSG into my stainless steel bowl and then dumped the oil in while straining out the aromatics that were in it.
This smell was incredible!
I decided to then put the cinnamon stick, star anise, cardamom and ginger in some cheesecloth and put it back into the oil.
I next waited until the oil came down to 200° and then I added in my soy nuts and soy sauce.
I then waited until the oil came down to 100° and then added in my fried shallots and garlic.
Once everything was in the bowl I gave it a good mix and removed the cheesecloth wrapped spices.
The smell of this oil is next level. It has a good zing to it. The Sichuan peppercorns do their thing and give you a little numbing sensation. I might add some more sweetness to it but I’m going to let it chill out in the fridge overnight and taste it again tomorrow. If I think it still needs some sweetness I’ll add in a couple tablespoons of simple syrup I have.
Comment