DRIED SICHUAN CHILI RECIPES

Name: Dried Mushroom Chili Crisp
Prep time: 20 min
Cook time: 45 min
Yield: 20
Cuisine: Chinese
Ingredients: 5 whole (15 g dried guajillo chilies, or a blend of dried chilis you like.); 2 teaspoons crushed red pepper flakes (recently purchased—make sure they’re hot!); 1 cup 240 ml flavorless cooking oil such as grapeseed, soybean, et cetera; 1 tablespoon dried prickly ash / Szechuan peppercorns; 3 tablespoons (~10 g) ground mushroom powder-the bigger variety the better.; 2 large cloves garlic, (8 g) ends trimmed; ½- inch piece (3 g) fresh ginger, coarsely chopped; 1 small shallot (18 g) coarsely chopped; 2 teaspoons soy sauce; 2½ tablespoons fermented black beans (Douchi)

DRIED MUSHROOM CHILI CRISP - FORAGERCHEF.COM

Dried Mushroom Chili Crisp - foragerchef.com image

A spicy, umami-packed sauce made from dried mushrooms, chilies, wild Sichuan peppercorns, garlic, ginger, shallots, fermented black beans and oil.

Provided by Alan Bergo

Categories Condiment

Prep Time 20 minutes

Cook Time 45 minutes

Yield 20

Number Of Ingredients 10

Ingredients

5 whole (15 g dried guajillo chilies, or a blend of dried chilis you like.)
2 teaspoons crushed red pepper flakes (recently purchased—make sure they’re hot!)
1 cup 240 ml flavorless cooking oil such as grapeseed, soybean, et cetera
1 tablespoon dried prickly ash / Szechuan peppercorns
3 tablespoons (~10 g) ground mushroom powder-the bigger variety the better.
2 large cloves garlic, (8 g) ends trimmed
½- inch piece (3 g) fresh ginger, coarsely chopped
1 small shallot (18 g) coarsely chopped
2 teaspoons soy sauce
2½ tablespoons fermented black beans (Douchi)

Steps:

Toast the guajillos in a 300°F (150°C) oven for 10 minutes, then cool. Break the stem off each chili and shake out the seeds. Discard the stems and seeds.
Crush the chilies in a mortar and pestle so that they're coarsely crushed (you don't want a powder here) then mix with the crushed red pepper and reserve. Combine all ingredients except the dried chilies and black beans in a blender and puree until smooth, about 30 seconds.
Pour the mixture into a small 2- to 3- cup (490–720 ml) capacity saucepan, add the guajillo or other chilis and crushed red pepper flakes, bring to a simmer, and cook on low heat until the liquid has evaporated, about 30-45 minutes.
Watch the mixture carefully, as you don’t want to burn it.
When in doubt, undercook it a bit as; you can always gently simmer it for a bit longer.
When the mixture is starting to separate, stir in the beans, cook for a few minutes more, then set aside the pan to cool off the heat, and marvel at how great the kitchen smells.
The sauce will last for a month in the fridge—longer if you make sure the solids are always covered by a layer of oil in the jar. Stir it before using.

HOW TO MAKE CHINESE RED OIL FROM SCRATCH | CHINA SICHUAN FOOD

How to Make Chinese Red Oil from Scratch | China Sichuan Food image

Homemade Chinese spicy red oil. This is a Composited Sichusn style chilli oil.

Provided by Elaine

Categories sauce

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 32

Number Of Ingredients 11

Ingredients

100 g dried chili peppers ( ,cut into small pieces)
1 tbsp. Sichuan peppercorn
1 tbsp. white sesame seeds
2 cups oil ( ,recommend colleseed oil)
2 green onion ( ,white parts only)
1 thumb ginger ( ,sliced)
2 star anises
2 bay leaves
1 small piece of Chinese cinnamon
1 tsaoko ( ,optional)
1 small fructus amomi ( ,?? (optional))

Steps:

Make the pepper flakes
Prepare the oil
Mix oil with pepper

Nutrition Facts : Calories 27 kcal, CarbohydrateContent 3 g, ProteinContent 1 g, FatContent 2 g, SaturatedFatContent 1 g, SodiumContent 3 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving

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