hello, I want to ask why there is no salt in the manufacture of chili oil, how would you know it would taste if there was no salt? Please answer my question 🙏
Hey! I'm from Ukraine) My husband loves spicy food very much. He found this recipe for me to cook for him. It worked the first time !!! My husband is very happy)))) Thank you friend!
I have seen a few chilli oil recipes and I think this one is the best. I usually buy dumplings at a Chinese restaurant. And I am a fan of its chilli oil. I tried to reproduce it at home using the recipes of chilli oil I found online. And this recipe was exactly if not better than the chilli oil I usually have at the restaurant. Thank you for sharing the recipe. :)
Good, clear instructions and I'll note the comments with regard to the heat of the oil. Looks very flavoursome and I'll look forward to making. Thank you.
Great recipe for sichuan chili oil, easy to follow. I have made chili oil before but from other recipes. Next time I will make it based on your recipe. I love sichuan food, keep the recipes coming, I love it. Greetings from the Netherlands
I did the same. It eneded up good. I like the concept of making fragrant oil first and add Chilli second. In other concepts, those are diffrent oils like green oil ..etc. this is one for all. easy. love it.
I've watched many videos on this subject and yours is by far the best. So much more flavourful. Your calm and gentle presentation makes me want to check out your other videos and subscribe.
I decided to make this chili oil and I’m glad I did it’s delicious! There are so many versions of this recipe floating around but I liked the first step of frying the fresh ingredients. Makes a huge difference. I had a question about the Szechuan peppercorns, where ever I read about them in recipes they say to toast and grind or infuse them in the oil and discard. But you leave them whole in with the chili flakes. Is that traditionally how you use them?? Thanks!
Yes!!! We love Sichuan peppercorn and seeing it in the oil when using the chili oil just gives us joy!!😆 However if you aren't used to it, you can totally fuse it in the oil with the spices and take them out!
Looking forward to making this, last time I tried Mike Chen's recipe which was great, but very interested in this version. Most westerners don't have a grasp of chinese black vinegar so they'll add the wrong ingredient not realizing how different white vinegar is.... Tired of lao gan ma (tried several types) and this looks like what I'd prefer to eat. Thanks for the amazing recipe, I'll add it to almost everything lol.
@@YiSichuanKitchen the peanuts are awesome!!! Reminds me of the nutty flavour of seasame paste in dan dan mien. Thanks for tge awesome tip, like and subscribed
Yes you can use avocado oil but since its smoking point is very high (520F), I would test out a little oil on the chili pepper first to see if it would burn them to get the right temperature 😊
Thank you for taking the time to show us this. There is a lot of variability in recipes for this oil. For me, I use peanut oil or I don't make it. There's just something about it that makes the oil more authentic. Just saying.
Looks good. Never tried to boil the oil before i add it to the chili. Usually i just boil some fresh chillies before i put them in a blender with garlic, sugar, sundried tomatoes and a little tomato paste depends if you want it more tomato or chilli flavored. Then i just drown it in olive oil and put it in the cooler and it's ready for pizza or whatever the next day.
This recipe looks delicious👌👌 and so tampting, nicely❤️ prepared & well presented thoroughly enjoyed❤️ the whole process and absolutely love the end result, looks absolutely perfect & tasty👌👌, Big thanks for share.👍👍
I recommend Sichuan Chili Powder however if you can’t find it, you can simply blend up some dried chilies and make your own chili powder! I used this process in the “chili crisp” video! Check it out if you are interested! 😊
Thanks for stopping by! And this recipe does not require salt or sugar! You could add some salt if you prefer that but typically I salt the food separately 😊
Thank you for sharing the recipe! I only have one small question though, because my sibling is allergic to cinnamon, is there a way to omit or substitute it from the recipe? I want to make sure she can also eat as well.🙂
You can totally leave it out. Sichuan chili oil is an extremely variable recipe. Sort've like garam masala in India, it's one of those things that has a basic profile, but if you go to any house in Chengdu every family will probably makes their's slightly different. There's actually one school of thought that says adding any spices other than chili flakes actually takes away from the pure nature of the chili oil.
Cheap balsamic is a decent substitute, though sweeter and a touch less tart , or you can just leave it out. I've made a number of different versions of sichuan chili oil and this is the first and only time I've seen black vinegar added. Not saying it's wrong (there are countless different recipes for Sichuan chili oil) but worth pointing out that there is nothing wrong with leaving it out. If you want to order some, you can go to Mala Market and order from there.
Make sure to like, comment, and subscribe if you want more traditional Sichuan recipes! Also feel free to let me know what I should make next!😊
More tofu dishes, no meat, low oil please.
hello, I want to ask why there is no salt in the manufacture of chili oil, how would you know it would taste if there was no salt? Please answer my question 🙏
@@maulidasalsabila2451 Hi! So salt is optional and you can add salt to the dishes separately and the chili oil just adds to the spiciness! :)
I can use coconut oil instead
What kind of vinegar did you use in this recipe?
Hey! I'm from Ukraine) My husband loves spicy food very much. He found this recipe for me to cook for him. It worked the first time !!! My husband is very happy)))) Thank you friend!
So glad it worked for you! Thanks for following along☺️
Very clear instructions and filming, thanks so much for sharing the genuine recipe.
Thank you so much for stopping by 😊
I have seen a few chilli oil recipes and I think this one is the best. I usually buy dumplings at a Chinese restaurant. And I am a fan of its chilli oil. I tried to reproduce it at home using the recipes of chilli oil I found online. And this recipe was exactly if not better than the chilli oil I usually have at the restaurant. Thank you for sharing the recipe. :)
Thank you!!! So glad you liked it ☺️
This recipe is the best and least complicated to make. I have just made a batch and the fragrance is so good. Thank you for sharing. God bless.
Good, clear instructions and I'll note the comments with regard to the heat of the oil. Looks very flavoursome and I'll look forward to making. Thank you.
Great recipe for sichuan chili oil, easy to follow. I have made chili oil before but from other recipes. Next time I will make it based on your recipe. I love sichuan food, keep the recipes coming, I love it. Greetings from the Netherlands
Thank you for following along!!!! Will definitely share more fun and simple Sichaun recipes!!😊
This is the best recipe I have seen.
Tried your way and the oil came out perfectly. It is an easy recipe. Thank you. 👍
Of course!!! Thanks for the comment! ☺️
I made this recipe today, the layers of flavor are incredible. Thank you for sharing. P.S. I did not have the plum vinegar.
I did the same. It eneded up good. I like the concept of making fragrant oil first and add Chilli second. In other concepts, those are diffrent oils like green oil ..etc. this is one for all. easy. love it.
So glad you liked it 😊
Great recipe. I’ve seen lots of recipes on how to make chilli oil 🌶 and this is one of my favourites
Thank you!!! And yes!! It's my favorite too! ☺️
I've watched many videos on this subject and yours is by far the best. So much more flavourful. Your calm and gentle presentation makes me want to check out your other videos and subscribe.
Interesting. I never thought there is something like chili oil. I will definitely make this. Love the way you explain the method. Thank you so much.
Made this recipe three times in the last couple of months. My family lives it and it’s my go to recipe now for hot sichuan chili oil.
It’s the best ☺️
I look forward to trying this. I appreciate the direction and the camera angles, entertaining and enjoyable.
So glad you enjoyed it 😊
Can you read me the directions for everything I need for the rest of my life? Your voice is so soothing and your accent makes it that much better.
I decided to make this chili oil and I’m glad I did it’s delicious! There are so many versions of this recipe floating around but I liked the first step of frying the fresh ingredients. Makes a huge difference. I had a question about the Szechuan peppercorns, where ever I read about them in recipes they say to toast and grind or infuse them in the oil and discard. But you leave them whole in with the chili flakes. Is that traditionally how you use them?? Thanks!
Yes!!! We love Sichuan peppercorn and seeing it in the oil when using the chili oil just gives us joy!!😆 However if you aren't used to it, you can totally fuse it in the oil with the spices and take them out!
@@YiSichuanKitchen I’ve used the chili oil on almost everything I’ve made recently! Haha! Slightly obsessed with it 🤪
i put that stuff in EVERYTHING , this version seems better than mine ,i'll try it.
Awesome!!! Let me know if you try it ☺️
The food looks so delicious to go with my sister
Looking forward to making this, last time I tried Mike Chen's recipe which was great, but very interested in this version. Most westerners don't have a grasp of chinese black vinegar so they'll add the wrong ingredient not realizing how different white vinegar is.... Tired of lao gan ma (tried several types) and this looks like what I'd prefer to eat. Thanks for the amazing recipe, I'll add it to almost everything lol.
Let me know what you think when you try it 😊
I'm not familiar with the black vinegar. Does it have a closer taste profile to balsamic vinegar that can be used as a substitute?
This is great! Takes me back to my time spent in Chengdu and Liangshang Prefecture.
Amazing!! Thanks for stopping by 😊
This looks delish!! Love how you infused the vegetables in the oil.
Thanks for sharing. This is my favorite chili oil whenever I visit Chinese restaurants ..
So glad you liked it!!! 😋🔥
Never thought of using peanuts... What an amazing idea! I can only imagine how good that would be until I make it tomorrow. 🙂
Yes!!! Let me know what you think ☺️
@@YiSichuanKitchen the peanuts are awesome!!! Reminds me of the nutty flavour of seasame paste in dan dan mien. Thanks for tge awesome tip, like and subscribed
@@yook4303 That's awesome! I love Dandan Mian!! :)
That looks really good! How should I store (refrigerate, room temperature)? And how long will it keep?
Room temperature is totally ok!! 😊
The best chili oil recipe 👍🥰🎉🥳💐🍾🥂❤
Thank you so much for stopping by! 😊
This was wonderful. Making it again today.
Thank you for sharing! Can literally taste the sizzling flavours. Will try this recipe for sure.
My mouth is watering! Now I know why my friend’s noodles always taste so much better than mine.
It is the best with noodles!!! 😋😊
Thank you Yi, this recipe is perfect! You've got yourself a new subscriber
Oh, my favourite chili oil😍
Thanks for sharing this recipe.
Thank you for stopping by 😊
love your vids,i lived in chengdu for 8 years ,totally addicted to the food...well done
So glad you liked it! I miss Chengdu's food everyday!
I tried the same recepie with a twist added minced garlic(fried until brown) before pouring on chilli, it taste really awesome.
That’s a great addition 👍😋
Just made my first batch! Thank you so much!
Amazing!!! So glad you enjoyed it ☺️
THANKS DEAR YOU SHOWN VERY SIMPLE METHOD AND VERY EASY TO DO, I MADE IT IT WAS VERY TASTY
Thank you for stopping by 😊 so glad you liked it!!!
Tried and truly the best chilli oil on youtube!! Thank you so much❤❤❤❤
So glad you liked it!
Trying to make wontons with this. Lol easiest to follow video I've found.
Looks really good. How long does it stay good and, does it have to stay refrigerated?
Do you recommend grinding the sichuan pepper corns before adding it to the mixture to produce more numbing feel?
San Francisco California loves your chili 🌶️ oil recipes! ❤
Thank you! Hope you enjoy 😊
great video. thank you for sharing this. I have never seen peanuts added but i bet it is very good. I will try this soon. :)
Definitely try it with peanuts!! It’s really good 😊
Great video and recipe thanks
Thank you, Yi; I like the peanut addition👌
So glad you like it!!
Great recipe-very tasty,thanks!
Thank you for stopping by ☺️
great video! Thank you for posting
I can't wait to try this. Been wanting to make some tasty chilli oil! Thank you!
Thank you for stopping by ☺️ let me know how you like it!
Thank you for sharing this delicious and yummy recipe of chilli oil we loved it new friend here in Canada stay safe and Godbless
Thank you for stopping by ☺️
Hi, thanks so much for video sharing us the tips. Could I use white vinegar instead of black vinegar as in video? Thank you
Love ur recipe. Will make my chilli oil as per ur recipe. Thanks
I'm going to need this in the pantry
Thanks for sharing so nice fully support stay safe God bless
Thank you 😊
looks amazing! am going to try make this.
So glad you like it!! 😋
Very well explained in easy steps and in great details. Waiting to make the chilly oil soon. Hope I can add this oil to prepare Dapanji?!
Thanks so much for stopping by! It will definitely make your Dapanji more flavorful! :)
I’m a fan of chili oil! Thanks for sharing
Thank you for stopping by 😊
I might consider using a coffee grinder to get a finer blend of the dry spices to make a thicker hot oil maybe the consistency of a runny catsup
Very lovely, thanks for your great way of making chilli oil😘💚🙏
Thank you for stopping by! :)
Very helpful video. Thank you for the recipe! :)
Very well made video
Thank you 😊
lots of love from Tawang, Arunachal Pradesh, India 🤗🙏💜
Thanks so much for stopping by! I love Indian food! :)
@@YiSichuanKitchen Yes, me too. But North East Indian food is very similar to yours and that's why you inspire me (•‿•)
Interesting. I will have to make this.
Definitely try it out!!! Let me know what you think ☺️
Omg, that looks so delicious. Great video and recipe. I subscribed. .👍
Thank you! So glad you enjoyed it 😊
Ohhh I really wanna make this and step up my chili garlic butter (oil) noodles up to a new level
Yes!!!! Let me know what you think when you try it!!! ☺️
Thanks, I'll definitely gonna try this recipe for sure.👍👍👍
Let me know what you think 😊
Good, proper recipe. There are many out there but it seems most shorten the recipe and not produce the quality that Yi’s recipes makes.
So glad you liked it ☺️
Can you use avocado oil? Trying to use a more healthy oil. Wonderful video!
Yes you can use avocado oil but since its smoking point is very high (520F), I would test out a little oil on the chili pepper first to see if it would burn them to get the right temperature 😊
Great it's simple but yummy!!! but I wanna know how long for the shelf life in room temperature or at freezer?
It should last at least 3-4 months in room temperature! :)
Thank you for sharing this!
Glad you enjoyed it 😊
Thank you for taking the time to show us this. There is a lot of variability in recipes for this oil. For me, I use peanut oil or I don't make it. There's just something about it that makes the oil more authentic. Just saying.
Peanut oil is a great idea! I'd love to try it out! ☺️
Looks good. Never tried to boil the oil before i add it to the chili. Usually i just boil some fresh chillies before i put them in a blender with garlic, sugar, sundried tomatoes and a little tomato paste depends if you want it more tomato or chilli flavored. Then i just drown it in olive oil and put it in the cooler and it's ready for pizza or whatever the next day.
Wow! I'd love to try that ☺️
This is the best recipe 👍
Thank you! So glad you liked it! :)
Hello ! Very nice video I love it. Should I keep the chili oil in the fridge ?
You don't have to!! It should be good for 3-4 months in room temperature! 😊
great teacher!!!
Thank you! I was just looking for this kind of recepi👏
I really enjoy your recipe ☺️ It always tastes great, thank you so much ♡
Thank you! So glad you are liking it! :)
Fantastic 🙏❤️
What is Dried sand ginger?
Can I use normal dried ginger?
Dried sand ginger is a Chinese spice, it is different from dried ginger! If you don’t have it, it is optional too ☺️
@@YiSichuanKitchen Thanks
This recipe looks delicious👌👌 and so tampting, nicely❤️ prepared & well presented thoroughly enjoyed❤️ the whole process and absolutely love the end result, looks absolutely perfect & tasty👌👌, Big thanks for share.👍👍
Thank you so much! So glad you enjoyed the video ☺️
@@YiSichuanKitchen U'r most welcome 👍👍
Thank you for this video!🙏✌💖
Looks great, how do you store it? Can I refrigerate to extend the life of the oil?
You can store it in room temperature and yes if you want longer shelf life just store it in the fridge 😊
Excellent.
Thank you
This is why I buy it
I like this recipe, Thank you!
Thank you for stopping by 😊
This looks delicious can you tell me what kind of chilli flakes I could substitute for the Korea ones as there is non available where I live
I recommend Sichuan Chili Powder however if you can’t find it, you can simply blend up some dried chilies and make your own chili powder! I used this process in the “chili crisp” video! Check it out if you are interested! 😊
Thank you for sharing. Really motivate me to try this recipe on my kitchen. But one question, no sugar or salt added on your recipes?
Thanks for stopping by! And this recipe does not require salt or sugar! You could add some salt if you prefer that but typically I salt the food separately 😊
Thank you for sharing the recipe! I only have one small question though, because my sibling is allergic to cinnamon, is there a way to omit or substitute it from the recipe? I want to make sure she can also eat as well.🙂
You can totally remove any of the spices you don't like!! 😊
You can totally leave it out. Sichuan chili oil is an extremely variable recipe. Sort've like garam masala in India, it's one of those things that has a basic profile, but if you go to any house in Chengdu every family will probably makes their's slightly different. There's actually one school of thought that says adding any spices other than chili flakes actually takes away from the pure nature of the chili oil.
This looks delicious. Gonna give it a go
Hope you enjoy it ☺️
@@YiSichuanKitchen I know I will. It looks absolutely delicious
Nice will test it
Let me know what you think 😉
This looks great. How do you store the chili oil? Do I have to refrigerate it? I do not want to if I don't have to.
You don't have to! Just store at room temperature and it lasts 3-5 months ☺️
Great recipe!
Made it twice now! So good. Is chinkiang vinegar ok to use?
Yes! Chin Kiang vinegar totally works 😊
@@YiSichuanKitchen great! Because that's what I used!! Great video!!
nice video very helpful, anyway no need to put salt or sugar for flavour?
You can add salt if you prefer but it is totally optional ☺️
This is my favorite oil to use! You make it look so easy to make, thanks for a great video!
Thank you so much for stopping by 😊
This looks yummy ❤
Thank you 😋
Thanks for the recipe!
Thank you for stopping by 😊
Thanks so much, I subscribed, you explain well. I appreciate it. I did it, and is amazing 👏✨
Thank you so much for stopping by! :)
Amazing will try shld we skip peanuts,as usually wen i buy garlic sauce there is no peanuts in that
It's totally optional yes ☺️
I’m glad I found your channel. I love Sichuan food! Thank you for this video. Is there a brand specific brand of ground chili that you like to use?
Check out Mala Market online - they actually sell packs of ground sichuan chilis specifically for making chili oil.
Thank you so much. I can't wait to try it!
So excited 😆 let me know what you think!
@@YiSichuanKitchen I definitely will. I'll probably be making it this week or so. Thank you.
Thank you for the wonderful recipe☺️ What can I use instead of black vinegar? It's hard to get it here
You don't have to use it if you can't find it! :)
Cheap balsamic is a decent substitute, though sweeter and a touch less tart , or you can just leave it out. I've made a number of different versions of sichuan chili oil and this is the first and only time I've seen black vinegar added. Not saying it's wrong (there are countless different recipes for Sichuan chili oil) but worth pointing out that there is nothing wrong with leaving it out. If you want to order some, you can go to Mala Market and order from there.
Good recipe.
Thank you for stopping by 😊