Extra Crunchy Chili Crisp With Oats Food

HOMEMADE SPICY CHILI CRISP RECIPE

Steps:

• Put on disposable latex gloves.

EXTRA CRUNCHY CHILI CRISP RECIPE

Steps:

• If you have cooking gloves, wear them while preparing the chiles. Discard any stems. For a very spicy sauce, crush the whole chiles into tiny flakes with your fingers. For less spice, crack each in half and shake out the seeds before crushing. The more seeds you keep, the hotter the sauce. Reserve the crushed chiles.
• Using the flat side of a knife's blade, crush the soybeans into tiny bits and transfer them, along with the flaky soybean skins, to a medium heatproof bowl. Repeat the process with the peppercorns to achieve coarsely ground pepper with cracked husks. Add to the bowl, along with 1 teaspoon sugar and 1 teaspoon salt. Set a fine-mesh sieve over the bowl.
• Combine the oil, onion, remaining ¼ teaspoon sugar and ½ teaspoon salt in a small saucepan. Stir well, then turn the heat to medium. When the oil begins to simmer, reduce the heat to medium-low. Cook, stirring occasionally, until the onion becomes evenly dark golden brown, about 15 minutes.
• Add the chile flakes and sizzle for 10 seconds, then immediately and carefully pour over the sieve into the bowl. Gently shake the sieve to drip all the oil into the bowl, then spread the onion and chile in a single layer on a paper towel. Let stand until completely cool and crisp, then stir into the rest of the ingredients in the bowl. Use immediately or transfer to a jar.

CHILI CRISP WITH OATS

Steps:

• To make the chili crisp, place the shallots, garlic, ginger, cinnamon stick, oats, coconut flakes, sesame seeds, chile flakes and oils in a saucepan over medium heat. Bring to a gentle simmer, swirling the pan every now and then, then reduce the heat to medium-low and cook for 20-25 minutes until everything is crispy.
• Strain the oil through a sieve over a bowl and leave the oat mixture to cool in the sieve-this will allow it to crisp up further. Set the oil aside. Once the crispy oat mixture is completely cool, stir it back into the oil and season with the sea salt. Leave the cinnamon stick in the oil, as it will continue to flavor it. Store the chili crisp in a sterilized jar. It will keep well for several months.

CHILE CRISP

Steps:

• Combine the oil, onion, 1/2 teaspoon sugar and 1/2 teaspoon salt in a small saucepan. Cook over medium heat, stirring occasionally, until the onion becomes evenly golden brown, 3 to 5 minutes.
• Add the chiles, sesame seeds and Sichuan peppercorns, if using, and sizzle, stirring, for 1 minute, then stir in the remaining 1/2 teaspoon sugar and 1 teaspoon salt. Use immediately or refrigerate in an airtight container for up to 2 weeks. Spoon over everything. It adds big flavor to milder bases, such as eggs, tofu, noodles, rice, vegetables, white fish, lean pork and chicken breast.