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Does anyone have a good recipe for Chinese tea eggs?
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Jul 31, 2012 21:39
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| # ? Apr 26, 2024 22:59 |
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GrAviTy84, you're in the LA area, right? Know a place that does good authentic stir fry? I need a reference point.
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Aug 1, 2012 01:09
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Okay, it took a new page for me to get to this one (I work a bunch) First I skinned, scored and rendered the pork belly, then marinated in a mixture of dark soy, mirin, vinegar and pickled birds-eye chilis:  Next I bought a fancy knife, because I've been eyeing a Chinese knife forever. It came just in time to chop veggies for saozi:  Then I made my own five-spice powder from the stuff I already had. I used star anise, cinnamon (not much), szechuan peppercorns (much), cloves, fennel and a tiny bit of coriander because five just isn't enough:  Here's what the pork belly came out of the bag like (almost cured because of the soy):  These are the noodles I ended up using (they are thin, wheat noodles but they looked eggier than what I saw in pictures online). Also they are at the vanilla grocery store:  Woodears and shiitakes soaking!  Here's an action shot of my wok setup. Not fires of hell, but still goldurn hot:  I browned off the pork belly first with scallions, garlic bean paste, chilis and the soy/mirin/vinegar combo I used for all pieces here. This was a mistake because I ate a lot of it before the soup got on:  I wok-ed the quartered eggplant and some chopped onion then dumped. Then shiitake/woodear and more chilis. Then baby bok choy and shimeji mushrooms last (to keep 'em fresh). I didn't take pictures of these to keep photodump to a minimum. Here's the finished product minus noodles:  That's a 14" wok. I made waaaay too much but it is delicious. Next time I'd drop the eggplant, cut the woodears less thinly and use homemade duck stock instead of store-bought chicken stock because it was too thin flavor-wise. BONUS ROUND: TEA EGGS  I was pleased as punch with the five-spice I created, so I featured it with some lapsang souchong tea eggs that I used to tamp down saozi mian into my belly. All the recipes I saw online involved boiling the living poo poo out of eggs, which always gives the grey center. Since I'm a newbie and I was worried about flavorizing them more, I too boiled the poo poo out of them. If I were to do them again, however, I've got a pretty good way: Create broth enough to cover your eggs with this ratio: 1 cup soy sauce 3 T black tea (lapsang souchong was GREAT) 1 T five-spice powder 1 T water (it just seemed right) Place the whole eggs in the pot with the broth and put over high heat. When the eggs come up to a boil, set a timer for 6 minutes. This will set the whites and leave the yolk soft (just cooked enough to work with). Turn the heat down to the lowest setting and take the eggs out with a spoon. With that spoon, crack them thoroughly all over. If they're hot, use a towel. DON'T CHILL THEM YET. As soon as they are cracked, place them back in the broth (which should be steaming but not quite simmering). Let them go this way for 10 minutes then put the whole shebang in the fridge (transferring, obviously, if necessary) Let them sit for 48 hours and they should be perfectly yellow-yolked and darkly marbled.
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Aug 1, 2012 03:36
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OK, I have another Chinese tea egg question. Everything I am seeing says boiling too long gives them the sulfur flavor. If I were to sous vide the eggs at the 140-145f range (I love the runny yolk) for a few hours in the tea/spice mixture, then let sit for the 24-48 hours would they come out decent?
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Aug 3, 2012 19:03
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If you're lucky enough to have a circulator, then it'd be even easier. Just pop them in at 145 for 20 minutes to set the white, crackle them and vacuum seal them in with the broth for for another hour. Let it sit overnight and they should be good. I want a puddle machine just for eggs
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Aug 3, 2012 21:02
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Soul Dentist posted:If you're lucky enough to have a circulator, then it'd be even easier. Just pop them in at 145 for 20 minutes to set the white, crackle them and vacuum seal them in with the broth for for another hour. Let it sit overnight and they should be good. No circulatory unfortunately, but I have really underpowered burners that I can hold water at the right temperature with fairly well. My idea is either the 145for 20 like you said, or just a rolling boil for 2 or 3 min to set the outside, then crack, transfer to a vacuum bag with the broth, and let cook at 145 for a few hours. Of course then let it set in the fridge a day or 2.
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Aug 3, 2012 22:32
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I'd say it would work out the same either way. The infusion colors the egg better at a higher temperature, so up to an hour of slow-cooking would be ideal (after that the egg starts to get weird, in my experience).
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Aug 5, 2012 17:42
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How authentic or integral is tea seed oil (as at least a high burning point fry oil) to the more traditional dishes? Is this something used in Chinese-American restaurant kitchens or is the difference between it and say, canola, nearly imperceptible?
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Aug 5, 2012 22:48
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Sharks Dont Sleep posted:How authentic or integral is tea seed oil (as at least a high burning point fry oil) to the more traditional dishes? Depends on the region of food they specialize in. Hunan? maybe. It's also expensive to source and taste wise contributes minimally. I would say most places substitute for something cheaper and easier to source. Steve Yun posted:GrAviTy84, you're in the LA area, right? Know a place that does good authentic stir fry? I need a reference point. Um, I like a few places in Rowland Heights, Monterey Park. I only frequent New Golden City Dumpling House and Golden China (next door to it) in the 99 Ranch Market shopping center on Nogales. The Q noodle across the street is pretty good, too. As is Class 302 and Capital Seafood in that shopping center are good, too. And New Capital Seafood up the highway on Fullerton is ok for dim sum. Not the best but it's good for the area.
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Aug 5, 2012 23:08
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Well, poo poo I've been to every one of those. Guess I'll just order more stir fry
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Aug 6, 2012 01:17
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I usually eat rice, chicken/beef, and sweet peas for lunch at work. I stopped buying frozen chicken and started marinating my own. What are some vegetables that I could use to mix things up? I'm tired of eating 6 cans of sweet peas a week.
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Aug 6, 2012 08:02
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There's an amazing Sichuan dry fried long bean/string bean dish that I became pretty much addicted to in China, called 干煸四季豆 (gan bian si ji dou). It's pretty similar to this recipe http://yireservation.com/recipes/dry-fried-string-beans/ but with no meat. It's quick, doesn't require many ingredients, and it's really good.
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Aug 6, 2012 11:47
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Crown Face posted:There's an amazing Sichuan dry fried long bean/string bean dish that I became pretty much addicted to in China, called 干煸四季豆 (gan bian si ji dou). I'll give that a try this weekend. I can buy some fresh green beans from the farmers market.
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Aug 6, 2012 12:57
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Fried celery and chicken breast is good as well.
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Aug 6, 2012 14:30
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Crown Face posted:There's an amazing Sichuan dry fried long bean/string bean dish that I became pretty much addicted to in China, called 干煸四季豆 (gan bian si ji dou). I don't even like green beans and I love dry-fried green beans. That is how good this dish is. Thanks for sharing the recipe, my life is complete now.
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Aug 7, 2012 00:18
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I asked my dad to teach me how to make Chinese dumplings! Well, it actually turns out that he didn't really know how to make the dumplings and had just planned to Google it a few days before to put together his "lesson plan." I adore my dad. =) Okay, so I should probably mention that he didn't Google anything and decided to go in blind, just winging it. But my dad is the kind of guy who doesn't half-rear end anything. Below our journey. 
  I mixed the meat, garlic, and ginger, sesame oil, soy sauce, white rice wine, salt, sugar, and white pepper together while he chopped chives (it took a surprisingly long time). I have no idea on the amounts of salt, sugar, sesame oil etc because my dad added it all to the meat as I mixed it in. Though I will say we probably should have used more soy sauce and salt because the umami flavor didn't come through enough after cooking. After we let the meat rest for 2 hours we got to wrapping. My dad's first dumplings.  Here my dad told me that he used fold dumplings with his roommates when he was a poor college student. me "I thought you didn't know how to make dumplings!!!" Dad "I meant just the dumpling meat. All Chinese know how to fold dumplings. It is natural." Now I think sitting around on a Saturday afternoon with friends and beers to fold some dumplings would be a pretty awesome prelude to a dinner party. My first attempts at his dumpling pleat method weren't too bad.  My mom jumped into to show off her pleat method too.  I learned both styles of pleats. My dad pleated both sides of the wrapper together. My mom's involved only folding one side of the wrapper and the other side remained flat.  We tried both cooking methods, boiling and pan frying. Pan-frying these guys is way different than cooking frozen ones! I need to practice getting the bottoms crisp without sticking and the rest cooked through. Maybe I'll try steaming them from a few minutes then pan-frying?  \
freudianquips fucked around with this message at 01:44 on Aug 20, 2012 |
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Aug 20, 2012 01:41
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My pleating is so bad. Luckily they are delicious regardless of how pretty your pleats are. And I really do want to do a dumpling dinner party some time, because it'd loving rule to sit around, drink some beers, bullshit with friends, and fold your dinner. That looks almost exactly like my "poo poo I've gotta use up this meat" jiaozi recipe, too. They are uniformly delicious. I usually serve mine with a mix of light soy and black vinegar (maybe with a bit of chili oil), or a sweetened soy sauce (make it by simmering cinnamon, some aromatics like star anise, sugar, and soy sauce...I don't have the proportions) and chili oil. EDIT: because I'm now really wanting to do the dumpling dinner, what's a good vegetarian filling? Lots of vegetarian friends... Ghost of Reagan Past fucked around with this message at 03:51 on Aug 20, 2012 |
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Aug 20, 2012 03:31
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Ghost of Reagan Past posted:EDIT: because I'm now really wanting to do the dumpling dinner, what's a good vegetarian filling? Lots of vegetarian friends...
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Aug 20, 2012 04:02
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Been working on my cooking skills, mostly learned off my parents just watching them. They're from Guangzhou so it's pretty much Cantonese style cooking. Not that I need to cook much since I'm a first year uni student living in an apartment style hall, but I reckon when I get home I could surprise my parents and it's a great learning experience. I usually make fried rice; Sugar, salt, soya sauce, peas and spring onion and eggs. Pretty simple but I try building off that. I've been trying to separate the flavors of the rice from the meat, so that involves some sort of marination of the meat before. And from my experiences with doing that with noodles I learned to cook the meat separately. So yeah what I made was this, or well what's left of it. I should really take more photos in each step but oh well.  I cooked like 2 cups of rice for it, and my flatmates ate most of it. They reckon it's been the best I've made. The way I made the pork was to cut it up into rectangles, I forgot what part cut it was but it's like half fat and half meat. Chucked that into a bowl and added premium dark soya sauce, Korean BBQ beef sauce and sesame oil. Dunno what it would have been like if I left it longer but I left it til I finished frying the rice. Then left that in a pan until the pork fat was soft, added some water occasionally to keep it from burning.
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Aug 23, 2012 15:14
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I'm curious if anyone has a really good recipe for Tofu with Brown Sauce? I has some of this dynamite stuff at my college Chinese lunch-counter thing and I haven't figured out how to make it yet! Tried a few recipes a few years back but no dice, didn't seem like the real thing. Thanks!
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Aug 24, 2012 15:45
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Ghost of Reagan Past posted:EDIT: because I'm now really wanting to do the dumpling dinner, what's a good vegetarian filling? Lots of vegetarian friends... Can you eat egg? The standard 素包子 or 饺子 in Beijing is 韭菜鸡蛋 (Garlic chives and egg). Just diced garlic chives, salt, a little black vinegar and scrambled eggs cooked in plenty of oil. If you can eat shrimp, you can make 三鲜 which consists of small little dehydrated shrimps, diced shiitake mushroom, and egg. Sometimes nappa cabbage inside too. I loving love dumplings. Cooked up a big batch tonight. I normally cook pork and garlic chives and another pot of egg and garlic chives. Tonight I tried making 西红柿鸡蛋 （tomato and egg) but they didnt turn out well. They were lacking flavour and really hard to fold the wrappers, they were too wet. One of my student's grandfathers told me that they make pumpkin jiaozi. Ive never seen or eaten them, this this autumn I want to try them. Anyone had them or know more ahout them?
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Aug 24, 2012 17:01
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Logiwonk posted:I'm curious if anyone has a really good recipe for Tofu with Brown Sauce? I has some of this dynamite stuff at my college Chinese lunch-counter thing and I haven't figured out how to make it yet! Tried a few recipes a few years back but no dice, didn't seem like the real thing. I too have been trying to master Tofu with Brown Sauce, and I have had the best results with this recipe: http://vegalchemist.blogspot.com/2009/03/broccoli-and-tofu-with-brown-sauce.html It's vegan, but most places add oyster sauce and/or replace the water with chicken broth. While the consistency is the same, I can never get the taste quite perfect. Maybe it depends on if you use a wok or not? If anyone has a better recipe, I would love to see it as well.
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Aug 24, 2012 17:14
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Tig Ol Bitties posted:I too have been trying to master Tofu with Brown Sauce, and I have had the best results with this recipe: I will try this recipe this weekend. Thanks! I will probably use oyster sauce and veg broth for my first attempt, I'll take some pictures of how it goes and post them up.
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Aug 24, 2012 19:00
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Logiwonk posted:I will try this recipe this weekend. Thanks! I will probably use oyster sauce and veg broth for my first attempt, I'll take some pictures of how it goes and post them up. Please do! Also, please let me know if the oyster sauce really makes a huge difference.
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Aug 24, 2012 20:36
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If you're into vegan/vegetarian, you can buy vegetarian oyster sauce that is made with mushrooms. I've heard good things about it in general but don't have any specific brand recommendations.
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Aug 28, 2012 01:14
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God I fucking love Diablo 3 gold, it even paid for this shitty title
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pogothemonkey0 posted:If you're into vegan/vegetarian, you can buy vegetarian oyster sauce that is made with mushrooms. I've heard good things about it in general but don't have any specific brand recommendations. I use Healthy Boy Brand Mushroom Vegetarian Sauce when cooking for vegetarian friends.  The taste is similar to oyster sauce, a bit sweeter and less salty, but it's close enough. It has some thickener in it, so be aware of that, it changes how your dish comes out. It doesn't bother me, just cut down on cornstarch or other thickeners.
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Aug 28, 2012 10:27
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How long can I expect the cheap rice wine I bought for cooking to stay good after I opened it? I'm storing it in the cupboard.
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Aug 29, 2012 18:17
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The Belgian posted:How long can I expect the cheap rice wine I bought for cooking to stay good after I opened it? I'm storing it in the cupboard. EDIT: Aero737 posted:Can you eat egg? The standard 素包子 or 饺子 in Beijing is 韭菜鸡蛋 (Garlic chives and egg). Just diced garlic chives, salt, a little black vinegar and scrambled eggs cooked in plenty of oil. Wait, I think I know the first two  . Baozi and jiaozi. That's it, though.dino. posted:You should have good luck with mixed mushrooms, like those straw mushrooms, wood ear, shiitake, trumpet mushrooms, oyster mushrooms, and maybe a few button mushrooms to bulk that stuff out. Give them a quick stir-fry to cook them through with a bit of oil, garlic, and julienned ginger. Then just chop them up really fine, mix with usual suspects (garlic chives, scallions, a bit of sugar, soy sauce, some sesame oil), and stuff as usual. They taste quite lovely. Ghost of Reagan Past fucked around with this message at 05:14 on Aug 30, 2012 |
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Aug 30, 2012 04:51
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This may belong in the canning thread but thought I would ask here - I have poo poo all of an idea when it comes to asian cooking but see quite a lot of recipes that require or recommend adding sichuan pickled vegetables. Does anyone have any experience in making their own sichuan pickled vegetables that could share their general technique/base recipe? vvvv Legend, thanks heaps aejix fucked around with this message at 06:28 on Aug 31, 2012 |
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Aug 31, 2012 05:52
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aejix posted:This may belong in the canning thread but thought I would ask here - I have poo poo all of an idea when it comes to asian cooking but see quite a lot of recipes that require or recommend adding sichuan pickled vegetables. Does anyone have any experience in making their own sichuan pickled vegetables that could share their general technique/base recipe? Repost from another request in another thread. GrAviTy84 posted:Here you go, I've added my personal opinions on the recipe and how I do it differently in parentheses.
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Aug 31, 2012 06:19
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Ghost of Reagan Past posted:Awesome. I'm out of wrappers or I'd make some of these right the gently caress now. And do you happen to have transliterations? I can read precisely zero Chinese, and one of the folks who may come to any hypothetical dumpling dinner speaks Chinese. I'd like to have some words to butcher. 素包子 Jiaozi (boiled dumplings) 饺子 Baozi (steamed dumplings) 韭菜鸡蛋 JiuCaiJiDan (JiuCai means Garlic chives, JiDan is egg) 三鲜 SanXian (San means Three, Xian means Delicious/Fresh) 西红柿鸡蛋 XiHongShiJiDan（XiHongShi is tomato, Ji Dan is egg)
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Aug 31, 2012 06:37
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I'm in China and just bought a small rice cooker, and was wondering what some good rice plus something else dishes were. It came with a little steamer tray so I'm sure I could put some veggies or something in there but there has to be a bunch of good simple things I can do.
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Aug 31, 2012 09:14
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You can put lachang sausage on top of the rice when the water is starting to be absorbed and leave it to steam with the rice for another 20 minutes or so. Bleeds all the lovely pork fat into the rice 
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Aug 31, 2012 10:36
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Ghost of Reagan Past posted:
If you are out of wrappers you can make little 'omelette' dumplings ... I had some in china that were chicken and goji berry and some with minced pork and garlic chives. add a enough beaten duck egg to be about 4cm across to a hot pan, tsp of filling, fold, let it seal, flip the a splash of water or stock and lid on so it's a little steamed.
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Aug 31, 2012 13:22
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aejix posted:This may belong in the canning thread but thought I would ask here - I have poo poo all of an idea when it comes to asian cooking but see quite a lot of recipes that require or recommend adding sichuan pickled vegetables. Does anyone have any experience in making their own sichuan pickled vegetables that could share their general technique/base recipe? In recipes when they refer to Sichuan pickled vegetables they're usually referring to zha cai.
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Sep 1, 2012 05:12
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I crave egg drop soup with all my soup. Please someone, give me a good recipe. Edit: Aero 737, you reversed jiaozi (餃子) and baozi (包子). Brennanite fucked around with this message at 03:40 on Sep 2, 2012 |
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Sep 2, 2012 03:35
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Brennanite posted:I crave egg drop soup with all my soup. Please someone, give me a good recipe. It's pretty much just a Chinese chicken broth with egg whisked in and cornstarch to thicken. Make the broth with onion, ginger, and scallions. You can supplement the soup with some veg, silken tofu, or shrooms if you want.
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Sep 2, 2012 04:05
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Is it possible to wok with a halogen cooktop? I am unable to get a gas top in my current flat.
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Sep 2, 2012 14:49
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Sjurygg posted:You can put lachang sausage on top of the rice when the water is starting to be absorbed and leave it to steam with the rice for another 20 minutes or so. Bleeds all the lovely pork fat into the rice I had this tonight and it was delicious, thanks for the tip 
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Sep 2, 2012 17:11
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| # ? Apr 26, 2024 22:59 |
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Sjurygg posted:You can put lachang sausage on top of the rice when the water is starting to be absorbed and leave it to steam with the rice for another 20 minutes or so. Bleeds all the lovely pork fat into the rice I picked up a packet of these at the asian grocer on a whim and have been a little confused on how to consume them. Any advice other than the above? The writing is all in crazy moon language so I'm not sure if they are cooked (but I believe they are).
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Sep 2, 2012 23:10
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