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Yeah, there probably won't be many pits in there (even when I was buying absurdly cheap ones from random street people in Chengdu they were pretty well cleaned), and if you miss a few it's not a huge deal. Any little round black balls are what you want to toss. You can pick off any little bits of twig too if you're real fancy, but nobody bothers in Sichuan. They're mostly used whole, not ground. Mapo tofu is the only thing I can think of offhand that involves grinding them but I'm sure there are some others. Typically you just add them with your dried chilis to the hot oil and cook them for whatever the appropriate time is given the level of heat you're working with. You can't really tell any difference with the Sichuan pepper, but you want your chilis to redden but not get dark before you add the next step (usually your ginger/garlic).
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Mar 1, 2020 22:47
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Thanks. I saw one recipe that called for straining them out after cooking them in the oil (and presumably flavoring the oil). I guess that’s not really necessary?
Flash Gordon Ramsay fucked around with this message at 00:28 on Mar 2, 2020 |
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Mar 2, 2020 00:22
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Flash Gordon Ramsay posted:Thanks. I saw one recipe that called for straining them out after cooking them in the oil (and presumably flavoring the oil). I guess that’s not really necessary? That's for massive wimps and babies and people from Shanghai. If you're trying to replicate real Sichuan you want mountains of the things and you eat them all.  But seriously you do build up a tolerance. My mouth would buzz all the time when I first moved there, now I have to literally just shovel handfuls directly into my mouth to get the numbness. The numb is part of the deal so you want to eat them.
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Mar 2, 2020 00:32
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^^^hell yeah the numbing is the best bit. It's food cocaine I have a bunch of numbing peppercorns that I want to use soon. What is the simplest recipe that focuses on Sichuan peppercorns? I have no issue with chilli and also have shitloads of dried red chillis. thinking something like Lasiji, if anyone has a good recipe Edit: just saw I've stumbled into Sichuan peppercorns chat. Still I am chasing a simple recipe, I have no cooking chops lilbeefer fucked around with this message at 11:41 on Mar 2, 2020 |
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Mar 2, 2020 11:35
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Mapo Tofu is good for a novice because you don't really need a wok or to do any high heat cooking or frying. The Serious Eats recipe is good.
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Mar 2, 2020 12:52
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lilbeefer posted:^^^hell yeah the numbing is the best bit. It's food cocaine They don't numb me anymore. 
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Mar 2, 2020 13:34
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lilbeefer posted:I have a bunch of numbing peppercorns that I want to use soon. What is the simplest recipe that focuses on Sichuan peppercorns?
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Mar 2, 2020 14:56
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Mr. Wiggles posted:They don't numb me anymore. It actually saddens me to learn this happens. It should be another flavour, like sweet, sour or spicy, but is clearly too good for this world Human Tornada posted:Mapo Tofu is good for a novice because you don't really need a wok or to do any high heat cooking or frying. The Serious Eats recipe is good. Will try it, but with pork maybe? I was also thinking of mapo tofu but it requires buying a quite a bit of ingredients TychoCelchuuu posted:Make this. Very simple, shows off peppercorns pretty well. This is what I'm chasing, thanks!
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Mar 2, 2020 15:48
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lilbeefer posted:
Yes, it will be good with pork.
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Mar 3, 2020 03:28
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Human Tornada posted:Yes, it will be good with pork. Rename thread.
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Mar 3, 2020 03:39
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Mr. Wiggles posted:They don't numb me anymore. Flash Gordon Ramsay posted: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 3, 2020 04:17
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SubG posted:Get a Sichuan peppercorn tree, use them fresh. Green Sichuan peppercorns are a lot more numbing than dried. This is like saying "not getting the same old buzz? Try freebasing!"
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Mar 3, 2020 06:09
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Magna Kaser posted:You want this one: https://www.amazon.com/Sichuan-Pixian-Xian-Broad-Paste/dp/B00A9OF6NS/ Absolutely not the case in my house, I go through pounds of the stuff!
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Mar 3, 2020 13:20
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I have this on my list to try since I am also looking for anything with szechuan peppercorns and pickled mustard greens https://www.instagram.com/p/B9L9-QIHZY3/
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Mar 5, 2020 00:29
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THE MACHO MAN posted:I have this on my list to try since I am also looking for anything with szechuan peppercorns and pickled mustard greens suancaiyu rules a lot and is not that hard to make.
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Mar 7, 2020 15:20
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I made my own chili oil and holy poo poo this stuff slaps. my spicy food tolerance is pretty good and I don't think I've actually truly felt the numbing from any Chinese food before this.
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Mar 15, 2020 03:31
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I have some sliced pork belly and some jarred char siu sauce. How can I make a tasty thing? Should I braise the belly then stir fry with the sauce to glaze it?
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Mar 27, 2020 19:15
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  I made really good hong shao rou with pork belly the other day. https://thewoksoflife.com/shanghai-style-braised-pork-belly/ used this recipe as a base but i added a stick of cinnamon, some green sichuan peppercorns, a couple star anise and a few big slices of ginger to the pot while it braised cuz every other recipe i found called for them. most also called for a bay leaf or two but i didn't have any. came out super duper good. highly recommend!
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Mar 31, 2020 11:16
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My attempt to make tea eggs, take 2. Xander77 posted:Does the second method here work? Poking a tiny hole at the bottom of the egg does make it easier to peel (and allows the marinade to form pockets under the shell). However- I took the eggs out of the water a bit too early, and thought I might give them a few more minutes to boil in the simmering marinade. The result was extremely poor - about a third of the yolk had that tea egg quality, while the rest was just... hard boiled. Question about boiling the eggs for several hours, as recommended here: totalnewbie posted:In the marinade. Don't know what you consider rubbery. I'm used to eggs boiled for so long. Would boiling the eggs entirely in marinade (instead of boiling them in water, taking them out to cool off and form cracks in the shell with a spoon before dumping them in the marinade) make a difference?
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Apr 1, 2020 23:10
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Xander77 posted:Anyone else try this? Oh, I soft boiled them and cracked the shells first before the marinade. But then I boiled in the marinade for hours and hours.
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Apr 2, 2020 00:47
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That didn't work at all. Like... at all. The marinade completely failed to penetrate the yolk, even after hours of boiling in marinade and an overnight stay in the fridge (even in those eggs I thought were cracked too much). Just hard boiled eggs with lightly marinated whites. Not recommended in the least.
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Apr 3, 2020 13:53
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totalnewbie posted:Oh, I soft boiled them and cracked the shells first before the marinade. But then I boiled in the marinade for hours and hours. Wouldn't that cook the yolk to a really unpleasant state?
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Apr 3, 2020 14:12
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first attempt at hong you chao shou from fuschia dunlop  i’m real slow at this probably make 80-90 by the end
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Apr 3, 2020 21:32
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final product:
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Apr 4, 2020 03:56
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Xander77 posted:That didn't work at all. Like... at all. The marinade completely failed to penetrate the yolk, even after hours of boiling in marinade and an overnight stay in the fridge (even in those eggs I thought were cracked too much). Just hard boiled eggs with lightly marinated whites. Not recommended in the least.  That's what I usually get. This picture is what I got a few years ago but I've repeated it several times. ...wait, yolk? No, it's not going to get to the yolk. The egg whites are what get flavored. But it's not a very strong flavor like you would get like if you actually dipped it in soy sauce, for example, but it's definitely there of tea, etc.
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Apr 4, 2020 04:12
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Flash Gordon Ramsay posted:Wouldn't that cook the yolk to a really unpleasant state?
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Apr 4, 2020 10:07
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So I made mapo dofu the other day Threw some avocado in because I didn't have enough 'fu and it was mentioned earlier. Anyway, that's not what this post is for, it's for what I did with some of the leftovers just now  (That's buttered brown bread. Sorry for the terrible picture, and for what I have done)
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Apr 5, 2020 23:32
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Wild new moves in avocado toast.
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Apr 5, 2020 23:45
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This seems like a good place to ask: I have a friend who's very fond of fish (white, ocean fish particularly). Unfortunately, my knowledge of Chinese cooking skews heavily Sichuan. Any recommendations?
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Apr 6, 2020 23:54
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This one's a simple classic, but the Sichuan fish dishes work fine with ocean fish too. https://thewoksoflife.com/cantonese-steamed-fish/
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Apr 7, 2020 00:01
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suancai yu will prob be good with any fish.
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Apr 7, 2020 06:07
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Could always just do a simple steamed fish with scallions, ginger, soy sauce.
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Apr 7, 2020 07:55
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https://thewoksoflife.com/sichuan-boiled-fish-shui-zhu-yu/ shui Zhu yu aka "a big bucket of mala and chili oil"?
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Apr 7, 2020 13:24
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Naw, it's just fish boiled in water 
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Apr 7, 2020 16:45
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The cantonese dish linked above is some variation of 清蒸鱼.
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Apr 7, 2020 19:05
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Dzhay posted:This seems like a good place to ask: I have a friend who's very fond of fish (white, ocean fish particularly). Unfortunately, my knowledge of Chinese cooking skews heavily Sichuan. https://www.youtube.com/watch?v=b-eSvtY9KMI This seems easy and nice. I like this method of cooking the fish separately because it comes out very crispy without a deep fryer. Since you're cooking the fish separately from the sauce it's easy to pan fry fillets if you don't want to deal with a whole fish or a lot of oil. just for fun https://www.youtube.com/watch?v=LW41chCdtBs I love the videos with his uncle because the old dude hanging out chillin under a tree just watching with his hands in his pockets makes you feel like you're really in China. Arglebargle III fucked around with this message at 22:52 on Apr 7, 2020 |
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Apr 7, 2020 22:44
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Sometimes I just watch his videos to see his uncle. Dude is absolutely great.
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Apr 7, 2020 23:31
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Can anyone tell where they're from?
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Apr 8, 2020 03:59
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Zigong, Sichuan.
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Apr 8, 2020 04:18
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Zigong is cool despite being a small city cuz it has: 1. a really good dinosaur museum cuz it's near some salt flat where a bunch of really well preserved dinos were 2. an inexplicably interesting museum about the salt industry cuz again, salt flats 3. probably the spiciest noodles in sichuan. people elsewhere in sichuan are afraid of these noods and speak of them in whispers (they're not that spicy and v. good) anyway this is my zigong minute.
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Apr 8, 2020 04:31
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