Chili-Fried Chili (辣椒炒辣椒)

[00:00] This is chili fried chili, lajiao chao lajiao, 

[00:06] to be one of the all-time greats when it comes to 

[00:14] Because this, this is village food – together with 

[00:19] like, you can find these ‘chili fried’ dishes 

[00:24] are a stir fry base of fresh chopped spicy chilis, 

[00:30] douchi… resulting in dishes like chili fried beef, 

[00:37] Now the reason that that flavor is so synonymous 

[00:43] people up in the mountain villages would 

[00:48] flavor wise at least, a shortage of 

[00:54] product monopolized by the various 

[00:57] a very important commodity… and so if you were a 

[01:03] often that salt supply chain wouldn’t exactly 

[01:09] your supplies, those spicy chili-fried flavor 

[01:15] But – that’s just flavor. Simultaneously, chili 

[01:22] are often used as a vegetable in a lot of rustic 

[01:27] healthy, lots of vitamin C, and importantly they 

[01:33] rocky soil. So throughout China’s mountainous 

[01:39] chili or ghost fire green – basically dishes 

[01:45] So now put A and B together. A chili-fried 

[01:53] of course, white rice as the base of it 

[02:04] So. To make it, for your ‘vegetable chili’, you 

[02:09] the mild to medium side – these ones are luosijiao 

[02:15] same thing as an Italian long hot? But either way 

[02:21] even bell peppers if you wanted… we’ve got 450 

[02:27] to chop them into sections for ease of consumption 

[02:32] Now, then, the technique that we’ll use 

[02:37] skin chili technique. To do the move, just 

[02:43] just enough to get a thin shmear, then toss in 

[02:48] maximum flame. Let one side char for about 60 

[02:54] move on the other side. Then we’ll sprinkle in 3 

[03:00] mix that super super well, then swap the flame 

[03:06] and let those fry for about 4-5 minutes soften 

[03:11] you’ll be looking for is for the chilis 

[03:16] to just start separating from the flesh. Then 

[03:22] But. For the flavor profile today, we’ll be 

[03:29] these guys are Chinese Heaven 

[03:32] and an inch worth of ginger. Slice your chilis, 

[03:38] mince those all together until you get something 

[03:44] our base. …but in addition I will also 

[03:50] Chinese fermented black soybeans, wetting them 

[03:55] water – but… definitely optional, definitely not 

[04:02] But… right. Back to the stir fry, we’ll first 

[04:09] you’re keeping veg, and let that melt over a 

[04:15] give that a quick mix, then toss in the wetted 

[04:20] until they’re fragrant, or about one minute. 

[04:25] go back in with the green chilis, stir 

[04:30] then pour a half tablespoon of soy sauce over your 

[04:36] seasoning in, up here on the screen, and then 

[04:41] mix and dissolve. Then out, and with that, 

[04:49] So. A lot of people may not associate 

[04:53] cheap? But – what we just got here is 

[04:59] rmb which is basically 6 mao us dollar. And it 

[05:06] now let’s go get some tofu and make 

[05:22] And now we got another three kuai of tofu, 

[05:31] one us dollar in total here and now let’s go home 

[06:16] So right! There you have it – chili fried 

[06:21] balanced, nutritious, cheap meal that’s just 

[06:28] recipe for both of these dishes are over on 

[06:33] supporting us on Patreon, and of course,