Homemade Chili Crisp Food

CHILI CRISP RECIPE - HOW TO MAKE CHILI CRISP

Steps:

• Add the oil to a small pot along with the serrano peppers, shallot, garlic, peppercorns. Add the cinnamon stick and star anise pods, if using.
• Heat the oil to medium-low and simmer for 20-30 minutes, or until the ingredients in the pot brown. It could take longer for the bits to brown and crisp depending on the size of your chopped peppers and oil temperature.
• Remove from heat and allow to cool for 2-3 minutes. The flavors will infuse the oil even further.
• In a separate heat-proof bowl, mix together the chili flakes, paprika (or Gochugaru), soy sauce, sugar and msg.
• Strain the oil into the chili flake mixture. Reserve the crispy serrano-shallot-garlic bits in the strainer and set them aside for now to cool, which will allow them to fully crisp up.
• Pick out the cinnamon stick and star anise pods (if using), then swirl the crispy bits back into the oil.
• Cover and refrigerate overnight to let the flavors develop even more. Stir before serving.

CHILE CRISP

Steps:

• Heat the oil, black beans, Szechuan peppercorns, cardamom pods, 4 star anise, 3 cinnamon sticks and all but 1 slice of ginger in a large saucepan over medium-low heat until the oil reaches 250 degrees F, about 10 minutes. Remove from the heat and let sit for 5 minutes to infuse.
• Meanwhile, whisk together the gochugaru, red pepper flakes, Kashmiri red chile powder, sugar, MSG, garlic, onion remaining star anise, cinnamon sticks, ginger slice and 1 teaspoon salt in a medium heat-proof bowl.
• Strain the spiced oil through a fine mesh sieve into the dry chile mixture and stir to combine. (Discard the oil-soaked whole spices.) Let sit at room temperature for at least 1 hour and up to 24 hours. The flavor will develop and intensify as it sits. Serve when completely cool.
• Refrigerate in an airtight container for up to 1 month.

HOMEMADE SPICY CHILI CRISP RECIPE

Steps:

• Put on disposable latex gloves.

HOMEMADE CHILI CRISP

Steps:

• Bring oil, shallots, garlic, star anise, and cinnamon to a simmer in a medium saucepan over medium saucepan. Continue simmering, swishing oil around occasionally, until garlic and shallots are browned, about 20 minutes.
• Mix red pepper flakes, ginger, soy sauce, sugar, mushroom powder, and salt together in a medium bowl.
• Strain shallot mixture through a fine mesh sieve over the ginger-pepper flake mixture. Let garlic and shallot pieces cool in sieve before stirring back into the infused oil. Pour into a glass container with a top and chill until ready to use.

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.