Very Good Chili Crisp Recipe скачать в хорошем качестве

Very Good Chili Crisp Recipe

Made In is offering up to 30% off during their Holiday sale which is happening right now. Use my link and get the best deals of the year - https://madein.cc/1124-brian ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom VIDEOS YOU MIGHT LIKE: Weeknight Dan Dan Noodles:    • 25 Minute Spicy Noodle Stir Fry | Wee...   Handmade Shumai:    • Handmade Chinese Style Steamed Dumplings   🔪MY GEAR: NITRILE GLOVES: https://amzn.to/3V9xvlW CUT GLOVE: https://amzn.to/3CEqlj5 MANDOLINE: https://amzn.to/4g2Iq90 SPIDER STRAINER: https://amzn.to/3FYqcoc GOCHUGARU: https://amzn.to/3CV82Gp 3QT SAUCIER: https://amzn.to/414MOQB FINE MESH STRAINER: https://amzn.to/3Oq1Skb DIGITAL SCALE: https://amzn.to/30bNZO3 INSTANT READ THERMOMETER: https://alnk.to/h6DEEJA QUARTER SHEET PAN + RACK: https://amzn.to/3jqDGgx FAVORITE STAINLESS BOWL: https://amzn.to/3pTBCTo AMAZON STORE: https://www.amazon.com/shop/brianlage... *As an Amazon Associate I earn from qualifying purchases* Yield - 2 Pints or 4 Cups 700-750g (3.5 C.) Peanut Oil 200g Shallot, Sliced (2-3 large) 75g Garlic, Sliced (15 cloves) 100 g Ginger, Sliced (1 large knob) 6 Pods Star Anise 2-3 Cinnamon Sticks 60g (4 Tbsp) Gochugaru separated into 2 - 30g portions 30g 2 ( 2 Tbsp) Chili Flake 15g (1 Tbsp) Sesame Seeds 1-2g (1/2 tsp) Szechuan Peppercorn (ground) 75g (1/2 C.) Peanuts, chopped 40g (1/4C.) Honey 5g (1/2 tsp) Msg 35g (2 Tbsp) Salt 3g (1 tsp) Fish Sauce 25g (2 Tbsp) Soy Sauce Instructions: 1. Heat oil to 300F 2. Fry sliced garlic for 90 seconds until about 80% and remove it from the oil and place on a sheet tray lined with a paper towel. 3. Fry Shallot for 5-6 Minutes at 300F, move to paper towel with garlic 4. Heat oil back up to 325F and add star anise, cinnamon and ginger. Cook until ginger is golden brown, about 5-10 minutes and pour over 30g gochugaru and let sit for 5 minutes and strain oil back into the pot. 5. Reheat the oil, this time to 325F and pour over remaining gochugaru, chili flake, szechuan peppercorn and sesame seads. Infuse for 10 Minutes Once infused, stir in peanuts, salt, honey, msg, fried shallots, and fried garlic. Be sure to crush garlic and shallots in your hand before adding them to the mixture. 6. Let cool, Place in containers and refrigerate (keeps 4-5 weeks in fridge at least) CHAPTERS: 0:00 Prepping and frying the crispy part 4:02 The chilis 6:00 Cookware 7:07 Final infusion and combining everything 10:40 Final product, use ideas 🎧MUSIC: EPIDEMIC SOUND https://www.epidemicsound.com/referra...