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Zuhzuhzombie!! posted:No no, I did the gelatin + broth but didn't let it gel completely, just added the cool mixture to my filling. Came out... I dunno how to explain the texture but it was incredibly smooth and not very appetizing. My aunt said I should add shrimp bits, chestnuts, and maybe chopped cabbage to crunch up the texture. This sounds like you mixed liquid into your filling? That just adds moisture to your filling so it doesn't cook into a solid mass which makes it... gross... You have to let your stock gel completely, then run a fork through to break it up into tiny pieces. Then when you're making the bao, put in your filling, and nest in some soup jello. By the time the cubes melt into soup, your filling has gelled into a solid. Some people do mix the filling with the gel (but keep it cool! do it in a stainless steel bowl that you froze in the freezer for 30minutes), so it does work but you have to let things gel. quote:I used the biscuit dough after seeing a YT vid of a Chinese American family doing the same thing, but yeah, it just didn't work. May try again this weekend. Biscuit dough works. My family uses this shortcut all the time and it's delicious. You do need to use the cheap ones, my mom buys hers from Aldi's. They always come out perfectly plump and steamed, with a nice crispy layer on the bottom. Every time I've seen her do it it's just fried gently on low heat, but I'll ask her the exact way she makes them.
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Feb 20, 2015 17:26
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Rurutia posted:This sounds like you mixed liquid into your filling? That just adds moisture to your filling so it doesn't cook into a solid mass which makes it... gross... You have to let your stock gel completely, then run a fork through to break it up into tiny pieces. Then when you're making the bao, put in your filling, and nest in some soup jello. By the time the cubes melt into soup, your filling has gelled into a solid. Some people do mix the filling with the gel (but keep it cool! do it in a stainless steel bowl that you froze in the freezer for 30minutes), so it does work but you have to let things gel. I thought I could put in the gelatin infused liquid because both recipes for shenjian and xiolongbao I saw included adding water to the filling in small batches. Figured I'd kill two birds with one stone. I thought the biscuit dough tasted fine but even on medium low heat they burned way too quickly. Since I have your attention, maybe you can answer this. At what point should I add water? How much water? Should I add water like I would with jiaozi, cover, and just try and steam them as much as possible? I really want to make sure the pork is cooked. Literally almost died a few years back from severe food poisoning and will forever be paranoid. I had a Chinese cook with me who is from Fujian who gave me the impression that he's never had shenjianbao before. "Just fry all sides!"
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Feb 20, 2015 18:39
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Peven Stan posted:In 20 years lao gan ma will be like sriracha today. They might even have to open a factory of in california to keep up with american demand. Will residents also demand the factory be shutdown, and then have other cities say, COME TO US! WE WANT THE JOBS YOU BRING! Only to have the original city back down? I find lao gan ma to be delicious, but the sharpness is a bit different. I wouldn't eat it on its own, but I'd stir fry things in it. Does anyone have a Szechuan recipe book to recommend? There was this delicious Szechuan restaurant I ate at when visiting family in CA and I really want to eat fish in burning sauce again. And, I've been eying a cookbook by Eileen Yin-Fei Lo: The Chinese Kitchen. Has anyone tried stuff from the book or other books by her?
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Feb 20, 2015 22:12
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I have three or four bottles of Lao Gan Ma but no idea what the Crisp flavor is.
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Feb 20, 2015 22:35
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squigadoo posted:
Land of Plenty by Fuschia Dunlop is the usual tome recommended around here, and I have to say it is very excellent.
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Feb 20, 2015 23:34
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I've been craving some Xi'an style cold noodles (that I remember fondly from growing up there) - something like the "liang pi" noodles at Xi'an famous foods (I mean, just look at these). Any idea how to reproduce the sauce? I'mm guessing chili oil, sesame oil/paste, chinkiang, soy sauce...cumin? anything else? Would I need to fry the spices? Edit: Actually I just answered my own question by obsessive googling: http://ladyandpups.com/2014/10/13/xi-an-famous-hot-rice-ribbons/ YES. plasmoduck fucked around with this message at 06:21 on Feb 21, 2015 |
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Feb 21, 2015 05:36
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Made red braised pork last night according to mom's recipe for my managerial communications class today. It's loving good.
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Feb 22, 2015 00:12
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Thank you to everyone who extolled the virtues of angry granny chili crisp. It is fantastic and I do not know how I lived without it before now.
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Feb 22, 2015 23:37
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Peven Stan posted:Made red braised pork last night according to mom's recipe for my managerial communications class today. It's loving good. That looks great! Hm I haven't had red braised pork for a while... Chili oil is amazing! I need to make it more often and put it on everything (like my parents do at home). My tummy does not like it too much but drat it's addicting.   (basically the same thing, the second one is leftover chicken on rice noodles)
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Feb 23, 2015 11:24
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squigadoo posted:Does anyone have a Szechuan recipe book to recommend? There was this delicious Szechuan restaurant I ate at when visiting family in CA and I really want to eat fish in burning sauce again. Not Szechuan specific, but someone earlier in the thread posted about Grace Young's Stir-Frying to the Sky's Edge, and it's a fantastic beginner's guide to the art of stir frying. Great recipes, both classic Chinese and internationally localised, and a lot of great introductory text and stories. Cheers to whoever it was who posted it. Also, would be great to have a little books section in the OP here!
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Feb 23, 2015 16:08
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subpar anachronism posted:Thank you to everyone who extolled the virtues of angry granny chili crisp. It is fantastic and I do not know how I lived without it before now. Don't forget to use it as a drop-in replacement for oil whenever you want a bit of spice. I recommend roasting vegetables and frying eggs in it.
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Feb 24, 2015 04:35
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Karia posted:Don't forget to use it as a drop-in replacement for oil whenever you want a bit of spice. I recommend roasting vegetables and frying eggs in it. Well, time to fry everything in chilis forever
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Feb 25, 2015 06:52
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Anyone have a recipe for Chinese chicken wings? I bought 3 pounds of wings and want to do them sweet and spicy.
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Feb 25, 2015 10:31
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shankerz posted:Anyone have a recipe for Chinese chicken wings? I bought 3 pounds of wings and want to do them sweet and spicy. There's a chicken wing thread you might want to browse through http://forums.somethingawful.com/showthread.php?threadid=3676499 also, you may want to google Korean chicken wings that's all
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Feb 25, 2015 13:22
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In Chinese cooking videos I see a lot of people who use ladle type instruments instead of spatula type. Is this just preference or does it just work better for some dishes?
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Mar 2, 2015 01:28
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Ladle gets used when there is a lot of oil or juice to continually ladle the hot liquid over the cooking food.
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Mar 2, 2015 04:19
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Aero737 posted:Ladle gets used when there is a lot of oil or juice to continually ladle the hot liquid over the cooking food. I see. The video of fried rice has him using one, as well as the shredded beef video in the OP. Wasn't sure because it looks effective! Also another question, can anyone recommend a good wok site/company to look for? My wok was fine as a single person but now that I am cooking for two people it's a bit small.
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Mar 2, 2015 20:33
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Shenjianbao was a failure. Jianbing was a massive loving success. 
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Mar 2, 2015 22:07
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Adult Sword Owner posted:
I bought my Wok off Amazon about 10 years ago from a store called "The Wok Shop" which is generally a pretty reputable store. They have a storefront in San Fran if you are close by there.
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Mar 3, 2015 02:02
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shaitan posted:I bought my Wok off Amazon about 10 years ago from a store called "The Wok Shop" which is generally a pretty reputable store. They have a storefront in San Fran if you are close by there. Thanks, I'm eyeing a 16 inch. Not super into hand hammered though. One more unrelated question. This stuff  Besides recipes and the general "ON EVERYTHING," what is this stuff good on? Last night I had some pasta and spinach that didn't come out anything like how I wanted so I tossed a tablespoon on a bowl. It was delightfully hot and good. Now I want to find other things it's good with.
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Mar 4, 2015 06:32
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Bit of a niche thing, but a tablespoon in the marinade makes really good beef jerky.
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Mar 4, 2015 06:57
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Well, anything where you want a bit of spice. Here's an example: http://imgur.com/a/p3VE7 Or you can use it with black vinegar for wontons/gyoza. I made this last night (I may have used the Instagram to cheat and give it a little more color): 
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Mar 4, 2015 06:58
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^^ that looks so good! Re: Chili garlic sauce - I add a dab of that to fried rice or chicken-veggie stir fries. If I'm too lazy to make chili oil, I'll use this as a substitute for in my usual Gyoza dipping sauce (vinegar, soy sauce, sesame oil, pinch of sugar and cilantro). The bf will use it with any kind of chicken (roasted, deep fried etc)... we usually go through a jar pretty quickly!
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Mar 4, 2015 11:54
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I felt inspired to make chinese food last night. I loved the Hakka food i had when i lived in Guangdong, and one of my favorite simple dishes was the stuffed/fried/braised tofu. it wasn't quite as good as restaurants and people used to make it there, but it was good, and a dish I hadn't eaten in years, I'm glad I've figured out how to make it now and can experiment!  Also i made some napa cabbage/ginger/pork shui jiao. the smell of black vinegar and ginger really took me back. Also, does anyone know an online resource to get big, good dried scallops (conpoy, gan bei, what have you) from Hong Kong? I used to just go to Des Vouex Rd and buy them from the source! My favorite street in the whole world.
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Mar 4, 2015 13:52
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totalnewbie posted:Well, anything where you want a bit of spice. Here's an example: http://imgur.com/a/p3VE7 Thanks for the recipe, I actually have a tenderloin I need to use and I just did comment that I don't make enough things with eggplant. I'll have to half the heat but otherwise looks awesome plasmoduck posted:^^ that looks so good! Last time I had potstickers I did mix a spoonful with some soy sauce and it was great. Thanks for the help guys
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Mar 4, 2015 16:27
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hakimashou posted:I felt inspired to make chinese food last night.
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Mar 4, 2015 16:30
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Adult Sword Owner posted:Thanks, I'm eyeing a 16 inch. Not super into hand hammered though. Scrambled eggs with some green onions and a splash of soy sauce.
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Mar 4, 2015 16:38
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tonberrytoby posted:How do you make this?
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Mar 4, 2015 16:43
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I went to the store to get the stuff for that pork and eggplant stirfry and totally blew it and forgot green onions. How can I fake it?
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Mar 5, 2015 00:05
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Omit it and use your imagination! And your bitter tears.
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Mar 5, 2015 00:07
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Here are some gifs of how to fold a standard jiaozi and a chao shou/huntun my company made. I thought they'd be appreciated here: Jiaozi  In Sichuan we call these Chao Shou 抄手, and they're normally bigger than wontons and not in soup, but coated in a chili and oil sauce. Square wonton wrappers will work all the same, though. 
Ailumao fucked around with this message at 04:25 on Mar 5, 2015 |
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Mar 5, 2015 04:15
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tonberrytoby posted:How do you make this? https://books.google.com/books?id=L...%20pork&f=false is the recipe I used more or less. after you cut the tofu into suitably sized pieces, put it on a rack and dump boiling water over it, or else dunk it in boiling water for a few seconds, it helps to remove the moisture.
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Mar 5, 2015 07:10
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Magna Kaser posted:Jiaozi Hey, we use the same IKEA bowl for jiaozi filling!   My bf and I are both terrible with wrapping up though, so thanks for those gifs, we'll practice those next =)
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Mar 5, 2015 11:05
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Don't buy Thai chilli crisp thinking it will be the same as Angry Lady chilli crisp. It has slices of fried crunchy garlic and sesame seeds. Its still ok though
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Mar 5, 2015 22:29
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ForkPat posted:For extra flavor, you can marinade 12 ounces of thinly sliced (par-freezing helps when slicing) beef for one hour in: I just made this for dinner tonight. Holy loving poo poo it was amazing. I used saki since it's pretty much the same thing and it was delicious. This recipe is a definite keeper, thanks for sharing it.
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Mar 8, 2015 04:29
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Just had some veggies at a restaurant last night.  It looks plain but the garlic fried choi sum is amazing. The technique, presentation, the amount of oil, the unburned garlic, the length, the fibers/pips removed. The attention to detail is insane for just some fried veggies. You can also tell that they only used the center bits of each vegetable batch.
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Mar 8, 2015 05:44
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OP that looks beautiful. Now Im hungry!
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Mar 8, 2015 12:03
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Can you guys recommend a brand of sesame oil and vinegar?
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Mar 8, 2015 12:12
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caberham posted:Just had some veggies at a restaurant last night. The simple greens, done just like you describe, at every meal, is one of the biggest things I miss about China. Looks wonderful! Jealous!
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Mar 8, 2015 15:13
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Here's a pic of the broccoli beef right before I took it off the heat. The finished meal was served with white rice as well. I should also mention that it smells amazing as it cooks. Plus it has a great ginger taste.
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Mar 8, 2015 18:58
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