|
I generally just cover my century eggs with fresh chopped ginger and Chinese vinegar, though it's also great in porridge.
|
#
?
Jan 19, 2012 17:58
|
|
|
|
| # ? May 14, 2024 18:19 |
|
|
Hey Chinese fans... I've done my best to immortalize the thread on the wiki. Wok This Way if you wanted to share the recipes with non-SA types.
|
|
#
?
Jan 20, 2012 01:51
|
|
Generalissimo
|
That's a beautiful page man. I see you did the same thing with the Pood thread.
|
|
#
?
Jan 20, 2012 02:17
|
|
|
Kenning posted:That's a beautiful page man. I see you did the same thing with the Pood thread. Yeah  I figured the gallery thing would make it jump out since I was making it the front page feature. Up next... Vietnamese.
|
|
#
?
Jan 20, 2012 02:28
|
|
|
So these eggs taste like ammonia? Why the hell would I want to eat that? I tried Scandinavian licorice and couldn't stand those. I have a feeling if I buy or make century eggs I'll just be throwing them out. If I remove the yolk, does the white still taste of ammonia?
|
|
#
?
Jan 20, 2012 04:09
|
|
|
Should sichuan peppercorns be ground up like black pepper or toasted whole in the oil or what?
|
|
#
?
Jan 20, 2012 04:24
|
|
|
Grand Fromage posted:Should sichuan peppercorns be ground up like black pepper or toasted whole in the oil or what? I do both. I toast them in the oil first, fish them out, grind in my pestle with some raw ones, sprinkle on the dish after.
|
|
#
?
Jan 20, 2012 04:26
|
|
|
Our family toasts them dry over a low heat in a skillet like sesame. PorkFat, they taste delicious and has a slight ammonia taste, but shouldn't be too much unless they are turning bad. The whites do have the taste to but it isn't as strong as the yolk.
|
|
#
?
Jan 20, 2012 04:52
|
|
|
Be sure to remove any of the black seeds inside the shells before you grind them. They have a really unpleasant gritty texture to them when ground.
|
|
#
?
Jan 20, 2012 06:22
|
|
|
Thoht posted:Be sure to remove any of the black seeds inside the shells before you grind them. They have a really unpleasant gritty texture to them when ground. Is there a fast way to do this or do I have to go over a pile with some tweezers? PorkFat posted:So these eggs taste like ammonia? Why the hell would I want to eat that? I tried Scandinavian licorice and couldn't stand those. I have a feeling if I buy or make century eggs I'll just be throwing them out. If I remove the yolk, does the white still taste of ammonia? They taste more like lye, but its definitely an acquired taste. Like Norwegian lutefisk but not nearly as strong. Great in congee, as others have said.
|
|
#
?
Jan 20, 2012 08:05
|
|
|
Okay, one more. Is there any good rule of thumb on how much to use? I seem to either end up not being able to taste it or my entire mouth is numb, and not in the good way. And it's hard to taste and adjust in a stir fry given how fast it cooks.
|
|
#
?
Jan 20, 2012 08:09
|
|
|
Grand Fromage posted:Okay, one more. Is there any good rule of thumb on how much to use? I seem to either end up not being able to taste it or my entire mouth is numb, and not in the good way. And it's hard to taste and adjust in a stir fry given how fast it cooks. If you dry roast them before grinding the numbing effect is more subdued and the lemoniness is more apparent. Mach420 posted:Is there a fast way to do this or do I have to go over a pile with some tweezers? Lightly crush them with the back of a pan or in a mortar, this will crack the shell and then you can pick them out pretty easily.
|
|
#
?
Jan 20, 2012 08:13
|
|
|
Does anyone have a good recipe for the below. It may not look amazing but it's delicious. 
|
|
#
?
Jan 20, 2012 08:46
|
|
|
totalnewbie posted:I just used soumen because I have 10 lbs of it around but you can use whatever, I'm sure, as long as thin. Forgot to bring soumen to my buddy's when I made it there and we just used angel hair pasta. Worked out okay. Thin noodles are just a preference. Hearty beefy broth Chinese style noodles are great with wide flat noodles or even better with knife cut noodles. http://www.flickr.com/photos/plateoftheday/4094699929/lightbox/ Add in a dab of chili paste and it's like an orgasm in your mouth. Modus Operandi fucked around with this message at 13:45 on Jan 20, 2012 |
|
#
?
Jan 20, 2012 13:43
|
|
|
stop, or my mom will post posted:Does anyone have a good recipe for the below. It may not look amazing but it's delicious. Sweet and sour sauce with honey, hoisin sauce, and ginger, pork spare ribs chopped up with a Chinese cleaver. Are they fried?
|
|
#
?
Jan 20, 2012 14:50
|
|
|
Does anyone have a recipe for those green beans that they serve in almost every greasy Chinese buffets? Also, if anyone has an analogous (real) Chinese version of some kind of a green bean dish, I would appreciate it.
|
|
#
?
Jan 20, 2012 18:11
|
|
|
bolo yeung posted:Does anyone have a recipe for those green beans that they serve in almost every greasy Chinese buffets? Deep fry, toss with sesame oil, some dark soy sauce, and maybe a shallot.
|
|
#
?
Jan 20, 2012 18:23
|
|
|
Does anyone know of a good recipe for 辣子鸡丁 (La zi ji ding)? My local authentic Sichuan restaurant cooks it very dry, with no sauce, and it's basically little fried chunks of chicken in a very spicy breading, with diced dry chile peppers, garlic, and ginger. Additionally, the chili peppers, despite being dried, have a texture that you can just eat them whole and they have a little crunch to them, but they're delicious and not dry as a bone. The recipes I've found all involve making a kung-pao-like sauce to go with it, which I assume I should just not make when I make it. Does anyone know a good recipe (or for that matter, is what I'm talking about a different thing?) Update: It may be 干扁鸡 ? The restaurant has "Diced Chicken with Hot Peppers" for la zi ji ding, and it has 干扁鸡 as "Fried Chicken with Dry Chili Peppers" SgtScruffy fucked around with this message at 20:34 on Jan 20, 2012 |
|
#
?
Jan 20, 2012 20:29
|
|
|
PorkFat posted:So these eggs taste like ammonia? Why the hell would I want to eat that? I tried Scandinavian licorice and couldn't stand those. I have a feeling if I buy or make century eggs I'll just be throwing them out. If I remove the yolk, does the white still taste of ammonia? They are an acquired taste. As a kid, I would pout and eat around it in my porridge. 20 years later, I'm trying to get all the egg in the pot. I had to eat a little at a time for years before I could stomach them, let alone like them. On the other hand, my sister has always liked them, and my brother hates them still. The egg white doesn't taste like anything, and the texture is like a hard jello. It can crunch a bit, not like an egg shell, but perhaps like a jellied meat. The yolk is great because of the texture and the way the taste combines with other things, in my opinion. I want to say it tastes a bit like a smudge? It's dark and smokey tasting, and the feel of it on the tongue is a bit velvety. If you chop it up and put it in porridge, it's like a surprise! Spoons of porridge porridge meat porridge aww yeah egg yolk!
|
|
#
?
Jan 20, 2012 21:28
|
|
|
totalnewbie posted:loving beautiful. I'm going to do this but with Udon.
|
|
#
?
Jan 20, 2012 22:12
|
|
|
Sjurygg posted:Century eggs will last about a month.  I've eaten pi dan that was nearly a year old...
|
|
#
?
Jan 21, 2012 04:53
|
|
|
bolo yeung posted:Does anyone have a recipe for those green beans that they serve in almost every greasy Chinese buffets? Google 'dry fried string beans' - i prefer the sichaun style with minced pork, preserved sichaun vegetables & a few black beans.
|
|
#
?
Jan 21, 2012 04:55
|
|
|
Mach420 posted:Sweet and sour sauce with honey, hoisin sauce, and ginger, pork spare ribs chopped up with a Chinese cleaver. Are they fried? Definitely not deep fried. And had the taste of Chinese vinegar.
|
|
#
?
Jan 21, 2012 08:07
|
|
|
Sweet and Sour sauce is usually a mixture of ketchup, sugar, vinegar, and water. The kind we make at the restaurant I work at also has us adding whole bruised ginger roots to it and letting it sit for 2-4 hours.quote:Does anyone have a recipe for those green beans that they serve in almost every greasy Chinese buffets? We lightly fry green beans in a traditional fryer before an order and then when it's ready to go out they're rinsed quickly and thrown into a wok with an oil necklace and garlic, ginger, chili paste, diced preserved szechuan vegetables, stir fried briefly and then we add a small amount of dark soy sauce and toss until it dries and absorbs. Once the dish is mostly dry, we add a little bit of sesame oil and plate it.
|
|
#
?
Jan 21, 2012 20:36
|
|
|
I was chastised by a friend for using spaghetti when I made zha jiang mian. I'd like to buy the proper noodles and try them as well, but I'm not really sure what I should be looking for. Is there a specific name for them? The zha jiang mian did turn out delicious though - thanks a lot for this thread.
|
|
#
?
Feb 3, 2012 15:58
|
|
|
Good spaghetti or linguine is way better than dried Chinese noodles  Really good fresh wheat noodles can't be beat, of course. If you really want dried Chinese, get wide wheat noodles without egg.
|
|
#
?
Feb 3, 2012 16:16
|
|
|
Sjurygg posted:Good spaghetti or linguine is way better than dried Chinese noodles There are good dried Chinese noodles, but Sjurygg is right, most are awful. Texture is spongy and soggy instead of toothsome and springy. There are a few good ones though, but they're actually Japanese  They'll be labeled as "chuka soba" (Chinese soba), will be straight noodles all lined up with each other in the package (like regular soba, zaru udon, or somen), and will be considerably pricier than the standard Chinese egg noodles. The jumbled dried noodle packages named "chuka soba" also suck, so don't be tempted by these.
|
|
#
?
Feb 3, 2012 16:27
|
|
|
Sjurygg posted:Good spaghetti or linguine is way better than dried Chinese noodles I dunno... western pasta just tastes weird in Chinese noodle dishes. Maybe it's because I'm used to cooking them al dente, which makes for a weird texture in a Chinese dish.
|
|
#
?
Feb 3, 2012 17:50
|
|
|
gret posted:I dunno... western pasta just tastes weird in Chinese noodle dishes. Maybe it's because I'm used to cooking them al dente, which makes for a weird texture in a Chinese dish. It's a difference of taste. All of the older people from China in my life that I've served proper al dente Italian pasta to have mentioned that they felt it was undercooked and too hard. They mostly seem to like super soft noodles vs al dente. There's definitely a different texture preference between the east and west. VVV I can attest to that. The closer to super soft, almost like Wonder bread, the better for them. A nice sourdough with chewy crispy crust? Not gonna fly. Mach420 fucked around with this message at 03:36 on Feb 4, 2012 |
|
#
?
Feb 4, 2012 01:16
|
|
|
Asians also don't take well to the dry, crunchy hard breads of Europe. This is because Asians have teeth made of styrofoam.
|
|
#
?
Feb 4, 2012 02:01
|
|
|
Asian family friend chipped a tooth on steamed fish. True story.
|
|
#
?
Feb 4, 2012 03:20
|
|
|
squigadoo posted:Question about the yolks though. I'm used to the yolks being solid, almost with the consistency of a hard boiled egg. If I cut it into 8ths, everything would hold into a slice form. However, every single pack I've bought recently has had runny yolks. Is this a bad thing, weird thing, okay thing? I find the runny yolk really off-putting and want the consistency of the solid one. I was always told the runny yolks were the high quality ones from my cantonese friends.
|
|
#
?
Feb 8, 2012 05:06
|
|
|
炒合菜 （chao3he2cai4） This dish literally means “Fried Together Food” and there are many different ways to cook it. It is a popular dish in Beijing. I’ve prepared it my favorite way. With a side of white rice, feeds 2. Requires: 2 Large Eggs 200g Pork Loin 300g Bean Sprouts 150g cup Garlic Chives (Chinese Leeks) 2 Garlic cloves Welsh Onion (葱） Chinese vermicelli 2g Salt Pinch MSG 4g White Sugar 2g Fivespice 8g Soy Sauce 8g Brown Vinegar  Start by boiling the bean sprouts to pre cook them. If you do not boil them first, they will not sir fry well. Once they are done, I cook them in cold water and set aside. Cut the garlic chives into 2 inch pieces. Cut the spring onion into thin diagonal slices (cut 45 degrees across the stem). Cut garlic into thin slices. Cut the pork loin into very thin strips. This is best done by putting the meat in the freezer for up to one hour to get it very firm (but not frozen). I made all my strips across the grain of the meat.  Beat two eggs in a bowl and set aside. In a saucepan bring water to a boil. Ensure you have everything ready to go before starting the cooking.. Add oil and heat your wok up to high temperature. Add the garlic. Let the garlic brown slightly and add the green onion and then the meat. Keeps the meat moving so it will not stick to your pan. Add the Fivespice to the meat.  Put your vermicelli in the boiling water. Add the beansprouts and garlic chives to the wok. Start tossing with the meat. Toss in a pinch of msg, salt, soy sauce, and vinegar. To balance out the sour of the vinegar, add sugar. Plate the vermicelli first, then pour the contents of the wok ontop of it. Quickly rinse out your wok and dry with a paper towel. Heat it up to ensure there is no water remaining and add oil. (Really really make sure you don’t have any water on your wok or else you’ll either start a grease fire or get yourself covered in hot oil!) Add the egg to the pan and start to swirl it around so the egg coats the sides of the wok to make a large flat omelet. Plate the omelet on top of the dish.  **Also, I have no idea what type of onion or plant this is. People all give me different translations and it is often called by different names in the markets. Aero737 fucked around with this message at 13:35 on Feb 10, 2012 |
|
#
?
Feb 10, 2012 06:29
|
|
|
It's 葱 (cong1). It's thinner and more slender than spring onions but has the bulb in place unlike chives.
|
|
#
?
Feb 10, 2012 09:57
|
|
|
Well, it's still confusing because they all have interchangable common names, but from what I've gathered from my dictionary and baidu。。 葱 are - Welsh Onion 小葱 are - Scallion 韭葱 are - Leeks 韭菜 are - Garlic Chives With the exception of 韭菜, they all are called as 葱 in the markets.. I never thought figuring out what type of onion I have could be so confusing.
|
|
#
?
Feb 10, 2012 12:20
|
|
|
So I went ahead and bought a wok, but it didn't work out so well. I bought this wok since it was pretty inexpensive. Figured I'd give it a try and then buy a proper carbon steel wok once I figured out what I was doing. So I get my recipe all ready and I get the ingredients set aside and I heat up the wok and then I add the oil and the wok totally bursts into flames! Freaked me the gently caress out, but no permanent damage was done. I decided this must be a really lovely wok and ended up cooking the meal in my cast-iron skillet. It turned out really tasty, but I think I need to buy a decent carbon steel wok now. 
|
|
#
?
Feb 17, 2012 04:46
|
|
|
Your wok was just too hot. The same thing can happen in a carbon steel one.
|
|
#
?
Feb 17, 2012 05:21
|
|
|
smashthedean posted:I bought this wok since it was pretty inexpensive. Figured I'd give it a try and then buy a proper carbon steel wok once I figured out what I was doing. But, that stainless model is more expensive than many of the carbon models sold by Amazon, like this one: http://www.amazon.com/Joyce-Chen-Pro-Chef-14-Inch-Handles/dp/B00004RBTH/ref=sr_1_10?s=home-garden&ie=UTF8&qid=1329452303&sr=1-10 And being stainless is the antithesis of what cooking with a wok is. Building up carbon seasoning can't be done on a stainless. And cleaning it must be a bitch if you're using a good, high wok-cooking temperature, no? I'd be afraid of warping or damaging stainless steel on my wok burner. I wouldn't think it could handle it. I think you would have been better off starting with a carbon wok from the get go. I have this setup here: http://www.amazon.com/18-Carbon-Steel-Wok-Kit/dp/B000NCVD6U/ref=sr_1_17?s=home-garden&ie=UTF8&qid=1329452545&sr=1-17 But the wok is big enough to make food for a wedding banquet. Far too large and cumbersome for a quick meal for two so I bought a smaller 14" one. At least now I have something to up-armor my car in case of world war III. ForkPat fucked around with this message at 05:25 on Feb 17, 2012 |
|
#
?
Feb 17, 2012 05:22
|
|
|
Yeah I don't know what I'm doing. I just have a regular electric range so I didn't think it would get too hot. How do I know how hot it should be?
|
|
#
?
Feb 17, 2012 05:50
|
|
|
|
| # ? May 14, 2024 18:19 |
|
|
Well those steel coils are glowing red hot. People say electric stoves don't make enough heat, but I find they make more than enough. Maybe not as much as a wok burner or turkey fryer, but they put out more heat that a standard gas range.
|
|
#
?
Feb 17, 2012 07:58
|
|