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All of that looks amazing. Especially the di san xiang.
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# ? Feb 18, 2020 05:41 |
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# ? May 30, 2024 06:45 |
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TychoCelchuuu posted:All of that looks amazing. Especially the di san xiang. follow the same recipe i posted a couples (years???) ago, but just deep fry evertyhing instead of shallow frying. It uses way more oil and is way more unhealthy but it is much better. I deep fried them in batches (potatoes, then eggplants, then peppers) then just threw the aromatcs in, then the veggies and finally the sauce to finish. I deep fried the potats like 5-6 minutes to get em nice and crispy golden bown, eggplant similarish amount of time and the peppers only like 1 min or so. Once they started to blister i removed em. Also if you do deep fry method it's helpful to drench the eggplant in some vinegar (to top them from turning brown beforehand) and potato/corn starch so they fry a bit better and get crispier. I also parboiled the potatoes cuz I'm a crazy person who do that but you don't have to. Magna Kaser posted:I made disanxian 地三鲜 and it ruled a lot today. i know it's been posted a bunch of times but i've been slightly altering a few recipes and here's the one that's been best so far.
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# ? Feb 18, 2020 06:06 |
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# ? Feb 18, 2020 22:18 |
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Magna Kaser posted:this has been my quarantine journey. 1. What are those greens you cooked up next to the gong bao chicken and mapo tofu? And how? 2. I've never heard of avocado in mapo tofu, but it sounds so interesting that I'd like to try it. Was the mapo tofu with avocado recipe already posted? Unrelated to Magna's post: 3. I've been reading Chinese Village Cookbook by Rhoda Yee and within it she mentions something she just refers to as "brown sauce." Or sometimes it's "brown bean sauce." The book was printed in 1975, and I'm wondering if there's another name for "brown sauce" that might be more commonly known?
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# ? Feb 21, 2020 11:20 |
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it's hp sauce, op
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# ? Feb 21, 2020 11:42 |
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That Old Ganon posted:2. I've never heard of avocado in mapo tofu, but it sounds so interesting that I'd like to try it. Was the mapo tofu with avocado recipe already posted?
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# ? Feb 21, 2020 14:03 |
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I'm sure this has been covered here but long thread and all that...good mapo tofu recipe? I've never worked with szechuan peppercorns, so guidance there would be useful too. Thanks. edit: gently caress just saw the post above. is that a reliable one despite the avocado?
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# ? Feb 21, 2020 15:33 |
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Flash Gordon Ramsay posted:I'm sure this has been covered here but long thread and all that...good mapo tofu recipe? I've never worked with szechuan peppercorns, so guidance there would be useful too. Thanks. This chef Yu Bo is legit, this recipe looks great. He's good friends with Fuschia Dunlop, whose recipe is incidentally also good for mapo tofu, but she uses pork and leeks, and the cooking technique might be a bit simpler/faster. I'm glad the Yu Bo recipe got posted, I'm definitely gonna try it out. Sichuan peppercorns in the Yu Bo recipe are only used ground finely (less fine grinds might make the texture of the dish a bit gritty). Other recipes might include whole/crushed ones in the finished dish, but I prefer to infuse them in the cooking oil and strain them out so I don't bite into one while eating.
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# ? Feb 21, 2020 16:57 |
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That Old Ganon posted:Unrelated to Magna's post: My guesses would be hoisin or tianmianjiang. Can you post the context? That might help.
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# ? Feb 21, 2020 17:50 |
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Yeah I got the avo idea from yu bos recipe and I really do like it. The idea is you get the texture of pig brain (ingredient in high end mapo tofu in China) without having to eat pig brain. It’s not like a must have but if I have an avocado on hand I’ll toss it in. i also add more whole peppercorns than yu bo's recipe cuz I'm a huajiao fiend. The veg was just spinach with a lot of garlic and stuff called “Suan ni bo can /蒜泥菠菜” in Chinese. you can just copy the garlic one here but use spinach instead: https://www.youtube.com/watch?v=a-Yu8qOAEYQ Ailumao fucked around with this message at 21:00 on Feb 21, 2020 |
# ? Feb 21, 2020 20:50 |
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I’m sure this is not the correct thread to ask this but I’ll ask anyways. When I go to Thai places and some other asian places I love to put this spicy clear liquid with small tiny jalepenos on my food. What exactly is this condiment called? Normally it is served with other spicy sauces in clear little holders. To summarize it is clear liquid with tiny sliced jalepenos in it.
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# ? Feb 25, 2020 23:40 |
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sounds like prik namsom e: unless it's clear amber and fishy, then it's prik nam pla large hands fucked around with this message at 00:12 on Feb 26, 2020 |
# ? Feb 25, 2020 23:50 |
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large hands posted:sounds like prik namsom Thank you!!! I love the stuff!
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# ? Feb 26, 2020 01:06 |
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Crossposting from the Cook or Die thread. While certainly not Chinese in technique, I went with very Chinese flavors in the sausage and the cured yolks. Málà Spicy Scotchuan Egg, served with Korean Chili Lime Aioli, Cured Numbing Quail Egg and Roasted Sesame Broccolini with Fried Shallots
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# ? Feb 26, 2020 04:02 |
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loving incredible
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# ? Feb 26, 2020 16:30 |
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Grand Fromage posted:My guesses would be hoisin or tianmianjiang. Can you post the context? That might help. Rhoda Yee posted:Dow Fu and Pork in Bean Sauce (Dow Fu Yuke)
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# ? Feb 27, 2020 02:09 |
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is dow fu just some bizarre freakish way to spell 'tofu' / doufu? you might be looking for this: https://www.amazon.com/Koon-Chun-Ground-Bean-Sauce/dp/B00012OI1O/ref=pd_sbs_325_t_0/137-4231145-2498257 koon chun also makes one that isnt 'ground' and has chunks of bean in it Its not sweet-ish like hoisin sauce is and has a different flavor https://www.amazon.com/Koon-Chun-Sauce-Chinese-13-Ounce/dp/B07Z284SYB hakimashou fucked around with this message at 02:22 on Feb 27, 2020 |
# ? Feb 27, 2020 02:16 |
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hakimashou posted:is dow fu just some bizarre freakish way to spell 'tofu' / doufu?
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# ? Feb 27, 2020 02:37 |
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Remember that book is from before people outside the PRC started using pinyin, spelling was all over the place. I got no clue about the bean sauce, hakimashou's might be it. My instinct in that recipe would be doubanjiang but that's my Sichuan experience and I don't think that's it, douban isn't really brown anyway. But I bet it'd taste good.
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# ? Feb 27, 2020 02:41 |
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E: im a dumb idiot and was exposed to too much putonghua hakimashou fucked around with this message at 02:58 on Feb 27, 2020 |
# ? Feb 27, 2020 02:53 |
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Grand Fromage posted:Remember that book is from before people outside the PRC started using pinyin, spelling was all over the place. Yuke (yuk) is cantonese for 肉 so its cantonese doufu rou and prob not doubanjiang which would also explain 'dow fu' now that i think about it being dumb like i am!!!! hakimashou fucked around with this message at 03:27 on Feb 27, 2020 |
# ? Feb 27, 2020 02:58 |
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Mein see is 面豉 fermented bean sauce/yellow bean sauce/bean sauce, probably in the same vein as that koon chun stuff which might also help with the elusive 'noodle sauce' of this post? toiletbrush posted:I've got a question. To the OP there's also Lee Kum Kee "soybean sauce" avail. online and both it and Koon Chun are cantonese producers so either would probably fit that recipe since its cantonese. https://www.walmart.com/ip/Lee-Kum-Kee-Sauce-Soybean-Sauce-1-Bottle-One-NineChef-Spoon/165811494 One or the other should be available at any decent chinese/asian grocery store. hakimashou fucked around with this message at 03:32 on Feb 27, 2020 |
# ? Feb 27, 2020 03:19 |
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hakimashou posted:Mein see is 面豉
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# ? Feb 27, 2020 07:47 |
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So this is a dumb question but can someone show me what the most common doubanjiang i might find/want to get looks like? I couldn't find any when I went to my Asian market last time and asking for help can be very hit or miss due to the language barrier.
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# ? Feb 27, 2020 15:36 |
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Olive! posted:Anyone have advice or any recommended recipe for 香酥牛肉饼? I've just learned about it and it's very interesting to me. I haven't ever heard of laminating dough with what is basically a roux. Excuse the poor photography.
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# ? Feb 27, 2020 16:31 |
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Flash Gordon Ramsay posted:So this is a dumb question but can someone show me what the most common doubanjiang i might find/want to get looks like? I couldn't find any when I went to my Asian market last time and asking for help can be very hit or miss due to the language barrier. lee kum lee has their version of it, but one suggestion if you're at the store is to use google shopping or images and you'll see a bunch of different brands
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# ? Feb 27, 2020 17:14 |
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BraveUlysses posted:lee kum lee has their version of it, but one suggestion if you're at the store is to use google shopping or images and you'll see a bunch of different brands Ok so dumb followup. I googled lee kum lee doubanjiang and I get toban djan. Is that the same thing?
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# ? Feb 27, 2020 17:23 |
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Flash Gordon Ramsay posted:So this is a dumb question but can someone show me what the most common doubanjiang i might find/want to get looks like? I couldn't find any when I went to my Asian market last time and asking for help can be very hit or miss due to the language barrier. You want this one: https://www.amazon.com/Sichuan-Pixian-Xian-Broad-Paste/dp/B00A9OF6NS/ Most Asian markets also sell it for a good deal less than Amazon, but one bag will last you a good long while so it's not a crazy expenditure.
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# ? Feb 27, 2020 17:23 |
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Magna Kaser posted:You want this one: https://www.amazon.com/Sichuan-Pixian-Xian-Broad-Paste/dp/B00A9OF6NS/ Seconded. Sometimes there's an Asian lady on it. I don't know if it's a different brand, special marketing/promotion, or what. Also good.
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# ? Feb 27, 2020 17:47 |
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I just got a can of bullhead sha cha sauce because all the descriptions sounded amazing. Are there any recipes that really show it off? I was planning to add a dab to some black bean laoganma beef stir fry because why the heck not.
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# ? Feb 27, 2020 17:49 |
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Magna Kaser posted:You want this one: https://www.amazon.com/Sichuan-Pixian-Xian-Broad-Paste/dp/B00A9OF6NS/ Excellent thank you. I assume refrigerate after opening?
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# ? Feb 27, 2020 18:22 |
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Flash Gordon Ramsay posted:Excellent thank you. I assume refrigerate after opening? I put it in a mason jar and into the fridge. I don't know how everyone else takes so long to get through it. I use one every month or two easily. Right now, it gets used more because my child really likes it too. Some people might think I'm using too much, but I only get 4-6 dinners out of one pouch.
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# ? Feb 27, 2020 18:34 |
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totalnewbie posted:Seconded. Sometimes there's an Asian lady on it. I don't know if it's a different brand, special marketing/promotion, or what. Also good. are you thinking of lao gan ma? I don't know any doubanjiang with a lady on it, but a lot of douchi (which laoganma and copycats make) do. you need both for a lot of good sichuan food, though. Jhet posted:I put it in a mason jar and into the fridge. lol 4-6 dinners feels like not many at all. I'm pretty generous and add like 1-2 tablespoons as a base for sauce and it lasts me a bit more than that. I am generally cooking for less people tho. I didn't realize the price on Amazon was for 1 little bag, though. I'd check our your local asian grocer if you have one cuz I've seen it for much less there.
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# ? Feb 27, 2020 21:53 |
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Flash Gordon Ramsay posted:Ok so dumb followup. I googled lee kum lee doubanjiang and I get toban djan. Is that the same thing? When I get Lee Kum Kee doubanjiang it usually has a weird spelling like that yeah, its the same stuff. "Chili bean sauce" it will usually say on it somewhere too. LKK doubanjiang tastes different from real sichuan pixian doubanjiang, but it isnt a bad thing for me, since the LKK style was what I was more accustomed to from living in guangdong instead of sichuan. LKK doubanjiang isnt nearly as complexly flavored, it isnt fruity or funky i guess, its just salty and spicy and savory. Its also more of a bright red than a dark red. To me its not worse, I really like it a lot, but it is different. If you want fully authentic sichuan flavor it might not work though, I dunno. My main exposure to Lazi Ji (spicy chicken) was lat si gai, spicy chicken in cantonese, which I later figured out was pretty much just chicken stir fried in lee kum kee-style doubanjiang. Asian grocery stores here will usually have LKK doubanjiang along with all the other LKK jars, and then real sichuan doubanjiang somewhere else, lot of times this brand. I keep both in the house
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# ? Feb 27, 2020 22:18 |
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From what I was told the lady on the Pixian Dou Ban bag is a Chinese actress. I was told this by an older Chinese lady that works in a 99 Ranch Market. This was after she scolded me for trying to use jarred minced garlic instead of fresh garlic.
That Old Ganon fucked around with this message at 08:42 on Feb 28, 2020 |
# ? Feb 28, 2020 08:39 |
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She was right to scold you.
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# ? Feb 28, 2020 17:02 |
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Magna Kaser posted:are you thinking of lao gan ma? I don't know any doubanjiang with a lady on it, but a lot of douchi (which laoganma and copycats make) do. No, it's this https://images.app.goo.gl/VXmAykm7rkXR8MXp8
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# ? Feb 28, 2020 23:39 |
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That Old Ganon posted:trying to use jarred minced garlic instead of fresh garlic. You monster. Look up a video on how to mince garlic. It's dead easy with the right technique.
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# ? Feb 28, 2020 23:40 |
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Ok I got a big bag of Szechuan peppercorns. I know you throw away the insides right? Although these look opened and maybe sifted for that already? Mortar and pestle for grinding works best?
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# ? Mar 1, 2020 22:35 |
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# ? May 30, 2024 06:45 |
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What I like to do instead of pouring them into a bowl or mortar I pour them into my hand and kinda roll them about with my thumb looking for the black fruit inside the rinds before I dump that handful in the bowl. If I see one with the fruit still inside I pick it out and throw it away. It's not worth it to try to pry it out. The fruit is gritty and bitter. The rind is the part you eat.
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# ? Mar 1, 2020 22:42 |