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Does anyone have a good recipe for gan guo ji za or gan guo shou si ji? I can't seem to find any.
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Jan 11, 2014 04:59
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Magna Kaser posted:a delicious-sounding recipe Thanks! I'm definitely going to make this as soon as I get a chance.
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Jan 12, 2014 08:22
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Does anyone know a good dumpling sauce recipe? I can never seem to get the ratio of ingredients quite right.
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Jun 6, 2014 16:07
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Is there any way to keep rice from sticking to the wok? It happens every time I make fried rice. Am I just not using enough oil?
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Dec 23, 2014 04:57
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hallo spacedog posted:I mix some beaten egg into my rice before frying it so it's just coated a little and that helps the grains be nicely seperate and not sticky. Magna Kaser posted:Another thing is the wok needs to be super-duper hot. Thanks! I'll definitely try both of these tips next time I fry rice.
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Dec 30, 2014 00:35
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I've been wanting to try and make a vegetarian approximation of beef noodle soup. Has anyone else ever tried this? I was thinking tofu skin might make a decent replacement for the beef, but I'm very open to suggestions.
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Apr 20, 2017 16:11
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Anyone have any good recipes for mock dock? I had some in a spring roll recently and loved it, and now I'm wondering what else I can use it in.
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Jul 7, 2017 00:14
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Laocius posted:mock dock Dammit, I meant "duck."
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Jul 7, 2017 02:59
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I picked up some of these the other day because they were really cheap, but I'm not quite sure how to cook them. Any ideas?
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Apr 22, 2018 21:58
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That's what I was thinking too. I was planning on using them to make kung-pao chicken for my vegetarian girlfriend.
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Apr 22, 2018 23:29
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I made them into a vegetarian Chongqing chicken, which turned out pretty well, but I think next time I'll cut them into smaller pieces before stir-frying, as a couple of you have already suggested.
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Apr 23, 2018 03:38
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Does anyone have any tips for cooking with mianjin?
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May 19, 2018 23:43
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If your rice is hard to eat with chopsticks, it's because of how you cook it, not whether you rinse it. Try pre-soaking it and then steaming it with an equal amount of water.
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Mar 24, 2019 00:36
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DJ Dizzy posted:Soaking and steaming for how long? Soak for 15-20 minutes (or longer, it doesn't hurt anything), then steam for 10 or so.
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Mar 26, 2019 03:14
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I was in Taiwan for a while during the summer, and there's a particular kind of tofu I ate a lot of while I was over there. I've been trying to find it in the US but I don't know what it's called. It's very firm, sliced thin, and served as a side dish or at buffets. Can anyone tell me what this is called or how to make it? You can see it in this picture between the rice and the bowl of kimchi: And in this one at the front of the plate, next to the greens: 
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Nov 28, 2019 07:14
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Thanks! I'll keep an eye out for dougan next time I'm at the local Asian market.
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Nov 28, 2019 19:13
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I once made fried rice with wild ramps and salt pork because I had them, and it was predictably delicious.
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Jun 25, 2021 18:24
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Can anyone recommend any uses for Chinese bacon besides cooking it with rice?
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Feb 3, 2022 22:26
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Maybe too obvious, but I’ve found beyond meat crumbles to work really well myself
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May 29, 2023 04:59
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I accidentally bought a huge bottle of black soy sauce instead of dark soy sauce and I have no idea what to do with it. Does anyone have any suggestions for how to use it? I cook a fair bit of Chinese food, but I have never seen this ingredient in a recipe.
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Apr 17, 2024 01:34
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Human Tornada posted:Is it Thai black soy sauce? I believe so, it’s the “healthy boy” brand: https://www.amazon.com/Healthy-Boy-Ounces-Product-Thailand/dp/B089RQQD2Z Didn’t realize it was a different product until I opened it. It’s more like a salty caramel syrup than any soy sauce I’ve ever had. The first two ingredients are sugar, and it’s barely even a liquid. I imagine you could use it in a braise or something in place of dark soy and sugar?
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Apr 18, 2024 09:51
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Mr. Wiggles posted:Like what? I don’t know about additives, but I know most shelf stable lard is hydrogenated, which is pretty well-known to be extra hard on your arteries (even more so than regular lard)
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Apr 22, 2024 18:03
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