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I was in the Hong Kong airport for a long layover and I ate at this place and got some pretty good tofu with mushrooms. That's not why I'm posting, though. I'm trying to clear out my pantry and use up a lot of my dried goods so I'm wondering if anyone has any good recipes for tofu bamboo/dried beancurd sticks/whatever. I only have a couple recipes I like to make so more variety would be nice.
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May 21, 2018 04:19
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Dried beancurd sticks are good for soaking up flavors. I personally like using them in red braised pork belly. Dried shiitake mushrooms, light soy sauce, and five spice (cinnamon, star anise etc.) turn them into flavor bombs.
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May 21, 2018 11:50
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Laocius posted:Does anyone have any tips for cooking with mianjin? Well, it's not a raw product, so you just need to warm it up...in a sauce or in a stir fry for example. If you want to google for some recipe ideas, googling for seitan probably gives you more (varied) hits.
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May 22, 2018 15:21
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Laocius posted:Does anyone have any tips for cooking with mianjin? I made my own gluten the other day, just deep fried it and put it into hot and sour soup. Very good! Make smallish balls to put into the oil and at a slightly lower heat than you might expect for a bit longer. I did it at slightly too high a heat and they had a lovely crust but still a bit uncooked in the center. Even slightly uncooked it was still great in the soup tho. edit: oh if it's pre-cooked just chuck it into anything saucy I guess NLJP fucked around with this message at 02:17 on Jun 4, 2018 |
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Jun 4, 2018 02:15
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I am trying to figure out what the spice mix is for shaokao. I can tell there's chili powder and cumin, and I presume salt and MSG. I think there's more going on though, and I can't decide what. I hope shaokao isn't too vague but every shaokao I've ever had used the same spices.
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Jul 3, 2018 13:48
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Grand Fromage posted:I am trying to figure out what the spice mix is for shaokao. I can tell there's chili powder and cumin, and I presume salt and MSG. I think there's more going on though, and I can't decide what. In Kunming it was normally a base of salt + white pepper, cumin, Sichuan peppercorns, chiles, cardamom, possibly a dash of MSG and then either 5 spice or 13 spice mixes (which sometimes include more Sichuan peppercorn). It was usually pretty similar to barbecue I had elsewhere in China except maybe heavier on the Sichuan peppercorn and chiles.
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Jul 3, 2018 17:37
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Grand Fromage posted:I am trying to figure out what the spice mix is for shaokao. I can tell there's chili powder and cumin, and I presume salt and MSG. I think there's more going on though, and I can't decide what. They actually sell it in stores as "shaokao seasoning". I've seen it's a mix of huajiao powder, salt, cumin, chili flakes, five spice, and pepper.
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Jul 4, 2018 01:40
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Can anyone recommend a good steamer to steam dumplings?
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Jul 10, 2018 02:37
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You can just get a rando bamboo one like this for cheap: https://www.amazon.com/dp/B01L9TJCHC/ref=twister_B01L9TJCDQ?_encoding=UTF8&psc=1 You just put them on top of a pot with boiling water and let it go.
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Jul 10, 2018 07:21
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Does anyone know what these things are in front of the bamboo shoots here? Linked because I'm on my phone. http://imgur.com/oa7aZbB
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Jul 17, 2018 15:19
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Human Tornada posted:Does anyone know what these things are in front of the bamboo shoots here? Looks like it might be snow fungus but I'm not sure why they'd have it soaking rather than dried. I guess convenience?
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Jul 17, 2018 16:20
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Going by Google image search, I don't think that's quite right, these are solid and triangle shaped, about the size of a small chicken breast.
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Jul 17, 2018 16:39
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It’s bamboo fungus, being long and rectangular, whereas snow fungus is more like a ball. Bamboo fungus is a little bit softer and savory, snow fungus is chewier
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Jul 17, 2018 16:51
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Cool, thanks.
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Jul 18, 2018 01:23
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When you guys are steaming in a multi-tier steamer, do you ever worry about the heat difference between the top and bottom tiers at all or do you just let it do? Just wondering because I noticed it seemed like my bottom tier of dumplings was getting done faster than the top one, but I dunno if that ever becomes a real issue depending on what you're steaming.
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Jul 19, 2018 17:35
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After three years living outside China I have a real hankering for my morning baozi. Has anyone made them at home and was it worth it?
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Jul 19, 2018 17:53
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Yes and yes. Here's a pretty good rundown and example: https://thewoksoflife.com/2014/06/carrot-ginger-pork-buns/ They are a fair bit of effort and take some practice to assemble right, but they save well so you can be snacking on them all week. You can use whatever filling you want of course. The char sui pork recipe that gets posted here a lot is pretty solid, and I just made some curried beef buns yesterday actually. I really need to track down a spicy beef & pork filling recipe still, though at this point I might as well just make one myself. You can also do whole wheat if you want to: https://thewoksoflife.com/2018/01/whole-wheat-mantou/
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Jul 19, 2018 18:02
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Gwyrgyn Blood posted:Yes and yes. Here's a pretty good rundown and example: https://thewoksoflife.com/2014/06/carrot-ginger-pork-buns/ I shouldn’t read this thread before lunchtime, because now I’m a) hungry as hell and b) craving bao zi
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Jul 19, 2018 18:35
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Jul 19, 2018 18:35
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Arglebargle III posted:After three years living outside China I have a real hankering for my morning baozi. Has anyone made them at home and was it worth it? I made a batch yesterday. They are worth it. I like that dough in the recipe that was linked above as well. The dough for the one on GWS wiki is not really my favorite as it's very sweet and fairly oily. I do like the egg in it, but I use at most 1/4 of the sugar and oil in that dough recipe. The freeze well if you do it prior to final cooking and they save well in the fridge for a couple days if you bake the whole batch too.
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Jul 19, 2018 20:35
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I did some experimental steamed buns tonight. They got really big. Like, huge big. It looks like I forgot the baking powder but I'm not sure that leaving baking powder out of things makes them bigger.
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Jul 22, 2018 02:52
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I make a pretty good fried noodle in every respect except the noodle. I haven't been too pleased with any of the noodles I've tried off the shelf. Anyone know the right noodle for your authentic "hole in the wall with a rolling metal door and three electric bikes outside at all times" chao mian?
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Jul 22, 2018 05:02
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Need a quick answer - is Tolly Boy rice decent (or at least, not disastrously poo poo)? It's the only long grain my local Asian supermarket does. Need to do some fried rice later.
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Jul 22, 2018 11:42
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Post a picture? I grew up eating golden Elephant Thai long grain
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Jul 22, 2018 11:52
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Baozi status update. Still practicing trying to form them nicely, they tend to come out more like this most of the time: They look derpy but they taste amazing at least! Just need to keep practicing I guess, I'm not having luck getting the tops to be "tight" like in the video and I'm guessing it's probably just down to very fine control of how you do the folds and pinches. Speaking of, I worked out a spicy pork and beef recipe for myself (based on the carrot/ginger one from woks of life) and it turned out super good. Here's the recipe if anyone wants to try it or maybe offer some suggestions: 1 lbs ground pork 1 lbs ground beef 4 teaspoons sesame oil 2 tablespoons soy sauce 3 tablespoons peanut oil 1 teaspoon white pepper 1 teaspoon salt 1/2 teaspoon cayanne 1 teaspoon chili oil 1 cup grated carrots 1 tablespoon vegetable oil 4-6 Thai chilies 1 cup scallions, chopped 2 teaspoons grated ginger 1 teaspoon shaoxing wine It's the same gameplan to make as the ones from the Woks of Life recipe, just with adjusted ingredients. Something to note: This made like, way god drat too much filling. I filled 36 mini dumplings and only used about half the filling, so tomorrow I will make another batch of large sized ones to use the rest up. And have frozen baozi for the next So here's the one issue I had: The Thai chilies are tiny and very spicy, so you sometimes get little bites that are super spicy, and not a very even distribution. I would like to replace them with some larger and less spicy chilies that I could have a larger volume of. Any suggestion on what kind I should use? Question 2: These are great as is, but I know there are a variety of good dipping sauces out there, can anyone recommend one I can buy or make to try with these? Gwyrgyn Blood fucked around with this message at 03:01 on Jul 23, 2018 |
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Jul 23, 2018 01:09
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Now this looks like fun. 2 ginger what
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Jul 23, 2018 01:57
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2 teaspoons of grated ginger, thanks for the catch.
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Jul 23, 2018 02:00
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Now do guan tang bao where they pour soup in it before steaming.
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Jul 23, 2018 02:45
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I've definitely thought about doing some xiao long bao at some point way in the future once I get decent at assembling them. I've never had guan tang bao so I don't know how exactly they differ other than apparently being larger.
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Jul 23, 2018 03:01
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The guantangbao I've had is more like a jiaozi skin but closed like baozi full of soup with a ball of filling. The way the guys running the restaurant explained it they pour soup in the top before closing.
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Jul 23, 2018 03:45
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caberham posted:Post a picture? Trip report: it's decent stuff.
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Jul 23, 2018 13:42
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Arglebargle III posted:The guantangbao I've had is more like a jiaozi skin but closed like baozi full of soup with a ball of filling. The way the guys running the restaurant explained it they pour soup in the top before closing. The way my MIL does it (sort of a cheat): add water to the meat filling and mix it in until it's just before "saturated"/"not too wet". Makes it pretty easy to get pretty soupy dumplings.
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Jul 23, 2018 16:59
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El Grillo posted:https://westmill.co.uk/products/tolly-boy/ I just got into London so let me scout out some rice
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Jul 23, 2018 18:04
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^^please do, I'd be interested. This was just me going to the little Asian supermarket in Stratford Centre.
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Jul 23, 2018 21:10
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Just went to china town London. The rice selections seems pretty ok. And get this stuff  
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Jul 25, 2018 08:52
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Green Little Sheep hotpot base, or bust.
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Jul 25, 2018 09:12
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Jeoh posted:Green Little Sheep hotpot base, or bust. That’s like 10 years ago man
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Jul 25, 2018 09:49
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Haha what haidilao exports their stuff? It's not even good hot pot!!!
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Jul 25, 2018 11:43
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Arglebargle III posted:After three years living outside China I have a real hankering for my morning baozi. Has anyone made them at home and was it worth it? I miss school because of how close I was to Chinatown. Breakfast was frequently lovely coffee and char siu bao and I find myself craving it from time to time.
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Jul 25, 2018 13:02
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caberham posted:Just went to china town London. The rice selections seems pretty ok. I've never done hot pot! But I'd loving love to. Goddamn I need to go explore some new sichuan restaurants when I next get paid. Cravings.
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Jul 25, 2018 13:42
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