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Sjurygg posted:Fu qi fèi piàn (夫妻肺片 - "married couple offal sliced", don't know the etymology) can be made with tongue, tripe (stomach), sometimes liver or any other type of beef offal (fèi) or just meat. I wouldn't skimp on using offal, it's quite tasty in a dish like this. Beef liver might be a bit too much for most, but tripe and heart is certainly nothing to be afraid of. Heart and tongue are both like regular beef but firmer and more delicious. white meat : dark meat :: beef : heart/tongue. Just try not to think about where it's coming from if that bothers you. Also, tendon is freaking delicious but I can see how that might not be as universally appealing, it's like a very very firm gelatin.
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May 9, 2011 15:12
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I think the key to Chinese cooking is that you can pretty much do whatever you want with it. Especially stir fry. My family has never followed a strict recipe for anything, it's always just been eye-balling a fist full of this, a dash of that and replacing one ingredient for another if something isn't on hand.
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May 10, 2011 17:48
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I've usually had it pressure cookered til it's nice and tender. And yeah, there's that prickly layer of tastebuds or something on the tongue that needs to be scraped off.
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May 10, 2011 19:10
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Eggs and tomatoes is pretty kid friendly and a Chinese classic that you don't see in restaurants much.
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Sep 8, 2011 15:57
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Asian family friend chipped a tooth on steamed fish. True story.
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Feb 4, 2012 03:20
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The Chinese ham/bacon that I've had also usually isn't very sweet while Chinese sausage is made of sugar. Sichuan also has some fantastic jerky that's kind of vaguely related to ham but not really.
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Apr 2, 2012 01:26
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Any Lao Gan Ma + soy sauce/sugar/vinegar (use whichever combo you prefer) on spaghetti is delicious. Or with tofu.
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Apr 2, 2012 05:42
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Scott Bakula posted:From a family experience, toss them Toss em with soy and lao gan ma after you boil em. You can season em the same way you would Fu Qi Fei Pian from earlier in the thread.
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Apr 2, 2012 23:27
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You can fry up your peppercorns in oil and then run the oil through a strainer to retain all your numbing goodness without having stems and seeds in your food.
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Jul 9, 2012 14:39
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Mozi posted:What's the best recipe for that common braised 青菜 and mushroom dish? Every time I make it the 青菜 (not sure what the English is for that) is all soggy and the mushrooms are underdone. Isn't that just the Chinese word for vegetables?
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Sep 26, 2012 17:40
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Huh, my family has always called it qing cai though what you said works too. I assumed they were interchangeable. Bok choy was bai cai or you cai depending on the variety. We're from Beijing so I guess region might matter too.
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Sep 26, 2012 21:48
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Man that is weird. I have never heard qing cai before to specifically refer to that. Always bai cai or you cai. Anyways, I'm not sure how to keep it from not being soggy but I suspect you'd want to pre cook the mushrooms. Also, when cooking greens in general, you can add a bit of baking soda to keep them a nice green color instead of having them turn yellow from over cooking.
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Sep 27, 2012 03:58
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Stir fry with napa. Kai yang bai cai. http://www.whats4eats.com/vegetables/kai-yang-bai-cai-recipe Use the scallops instead of shrimp. At home we don't add sugar or soy and add a bit of milk.
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Feb 16, 2013 02:42
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Sha guo. Literally, sand pot. e: Oops that's the name of the little pots. The dishes all vary in name but a lot of them will have "sha guo" in the name. bamhand fucked around with this message at 19:28 on May 3, 2013 |
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May 3, 2013 19:26
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You're fine. As a Chinese person, I will tell you that most of our beliefs about food are stupid.
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Aug 18, 2013 06:11
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Schmeichy posted:Any suggestions for what to do with garlic chives? I have a huge bunch and was going to make pancakes with them, but there's enough for at least another dish. Dumplings or stir fry with scrambled eggs.
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Sep 10, 2013 18:29
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I just experienced a southern (maybe Fujian?) moon cake. It was the size of a dinner plate and was basically a block of dough, grease, solid bits of pig fat, sugar, nuts, and green onions. My god it was delicious. Excuse while I go die of a heart attack.
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Sep 20, 2013 02:20
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EVG posted:Bought some pre-packaged deep-fried tofu from the asian grocer. What should I do with this? Toss it in at the end of a stir fry? Toast up and eat as an app with some sweet chili sauce? The tofu is spongy right? they go really well in soup since they soak up all the broth.
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Oct 19, 2013 21:32
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hallo spacedog posted:There's a Northern Chinese place near my house and they have something crazy delicious on the menu called "shredded pancake stir-fried with (pork/beef/chicken/etc) and vegetables." They serve it and most everything with black/shanxi vinegar on the side. My mom makes that at home but I'm not sure if it has a specific name. It's just for when we have leftovers of cong you bing. http://en.wikipedia.org/wiki/Green_onion_pancake
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Oct 21, 2013 14:16
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fritz posted:When I lived in NJ the asian groceries had these packages of what looked to be advertised as sauce for noodles. They were a large bag containing maybe a dozen small baggies inside, each of the smaller bags had about an ounce/25g of some kind of sauce.I found an ebay seller here: http://www.ebay.com/itm/like/281191916448?lpid=82 The stuff you linked is dan dan mian, which has like a dozen completely different ways that it can be made. The stuff you linked looks like a variety with ground pork and a thin sauce. There's also a kind that has a thick peanut/sesame based sauce that often also has some spicy/numbing Sichuan flavor to it. Unfortunately all of the different flavors are called "dan dan mian" so it might take some trial and error to find the exact kind you want. I will say that they're all delicious though so have it doesn't hurt to try them all.
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Oct 23, 2013 14:45
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EVG posted:Thanks for the advice! Actually cooked the noodles separately and put them in. Not sure what noodles I used, just grabbed one of the packages of misc. chinese noodles I had in the cupboard. I think I do have thinner ones, will use those next time. Pork trotters are awesome. Chop em and boil them until soft, then stir fry with ginger, garlic, scallions, etc.
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Oct 23, 2013 18:16
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Chinese chicken is almost always bone-in and cut up and dark meat. But you can use whatever you prefer.
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Oct 30, 2013 00:33
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Dogwood Fleet posted:I've been using Pearl River since I was a baby, what is a better soy sauce to use? We've always used Kikkoman. I don't know how legit that is but my parents have been buying it by the gallon ever since they came to the US as poor college students in the 80s.
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Nov 2, 2013 18:28
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telugu murasu posted:Any tips for making a banging 炒白菜？ Is dried chili and Sichuan peppercorn the way to go? My family cuts the napa into slivers and then fries up some chilis in the oil, tosses in the cabbage, and then adds vinegar to taste. For a non spicy kind they leave the cabbage in bigger pieces and toss into the oil before adding cabbage.
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Nov 7, 2013 19:07
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My family boils dumplings for big gatherings and then makes pot stickers with the left overs the next day. My mom uses your exact method for pot stickers except she starts with boiled leftovers and adds less water. Also, try adding some shrimp in with the pork and chives. Did you dip with just soy? The traditional Beijing dip is straight black vinegar. Though I like a mix of vinegar and soy myself.
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Nov 25, 2013 17:23
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Heat up some oil and then toss in the pepper flakes. Now you have chili oil. Add peppercorns if you're feeling extra bold.
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Nov 26, 2013 15:07
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Chives, pork, scallions, napa cabbage, and ginger is pretty standard in the north. There are a ton of different varieties though, I don't think there's one that's the official filling of the north. Some other notable combos are beef with leak and lamb with carrots.
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Nov 26, 2013 18:53
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Locally available lobster has been stupid cheap the last couple years due to global warming causing an over population. Prices are high outside of the New England area due to transportation costs/price fixing by restaurants. If you're in Maine lobster is 2 dollars a pound and lobstermen are struggling to make a living because the low price for lobster means they can barely recoup their expenses. tl;dr Go to New England and get cheap lobster.
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Feb 26, 2014 17:10
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My mom is a northerner that has to vinegar with her dumplings, and garlic. She will just eat cloves of raw garlic on the side. My dad is from the south and likes hot sauce and soysauce for dipping. After trying all the different options growing up I've determined that dumplings are best eaten plain with no sauce. Just enjoy the delicate flavors of the filling without those overpowering soy/vinegar/chili flavors.
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Jun 6, 2014 20:26
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squigadoo posted:The only way to enjoy dumplings is if you get a plate to yourself so you can eat them plain and also dip them in every sauce combination possible. Soy, some chili sauce, some vinegar, all of it mixed together... mmm. This is also acceptable. My family does pork, chives, and shrimp so they're bursting with flavor already. Dipping in sauce usually overpowers the shrimp.
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Jun 9, 2014 23:09
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Grizzled Patriarch posted:So this might be a dumb question, but is sesame oil a really strong flavor or did I just buy a weird bottle of it? Even a little splash of it is definitely noticeable, and that was in a dish with dark soy sauce and a bunch of other strong flavors. A lot of recipes are calling for 1-2 tablespoons of it, which seems like it would be pretty overpowering. I just wanted to make sure I wasn't doing anything wrong before I add it into any dishes that call for more of it. Yup that's sesame oil. It's super strong. Also burns easily.
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Aug 28, 2014 20:10
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Emushka posted:any good general recipes for those meat skewers that you see everywhere in the street food grilles in China? The lamb ones? Just rub cumin, chili powder, and salt on lamb and grill to your preferred doneness.
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Oct 14, 2014 14:17
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It's called fish flavored because they use that sauce to mask the fishy taste of seafood.
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Nov 3, 2014 15:08
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To be honest, I haven't much either but it's what I've been told growing up. Vinegar and ginger goes with seafood. There are some internet sites that agree though wikipedia doesn't say anything about it. I will say the traditional dip for crab in China is minced ginger and vinegar. That's basically the taste I think of when I think crabs.
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Nov 3, 2014 15:19
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ascendance posted:I just bought like 4 packets of zha cai today. Is it crazy to stir fry zha cai with other vegetables? Stir fry with pork and chili peppers then dump on rice. You may need to wash it first before cooking if if it's really salty.
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Dec 31, 2014 07:33
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I imagine you can just slice it up and stir fry with any combination of onions, chili peppers, ginger, garlic, and scallions. Works well with shrimp or squid so I assume it works with octopus as well.
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Jan 19, 2015 23:51
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gret posted:Maybe you're cooking them for too long? The green leafy part should be wilted but the stem should be nice and crunchy. For a quick and easy way to cook them I usually will just stir fry them with some rough chopped garlic and a few dashes of oyster sauce. It shouldn't cook for more than 2-3 minutes. You can also toss in some mushrooms if you want. I've heard some people add canned sardines but I've never tried that personally.
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Jan 31, 2015 01:46
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Adult Sword Owner posted:I need this kitchen thanks One downside to stir frying that I don't see mentioned often in this thread is it will leave your entire house smelling for days. I'm Chinese and all our family friends either get a ridiculous powerful range hood when they get their own place or cut down on stir frying a lot.
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Feb 5, 2015 18:22
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It just smells like you sprayed vegetable oil and smoke all over your house. My family often takes off our jackets before going into a restaurant so the smell doesn't permeate our clothes too.
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Feb 5, 2015 18:52
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Jeoh posted:I accidentally bought pork intestines. What the hell do I do with this, besides stuffing them? Large or small? Deep fry if large.
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Feb 17, 2015 15:51
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