Register a SA Forums Account here!
JOINING THE SA FORUMS WILL REMOVE THIS BIG AD, THE ANNOYING UNDERLINED ADS, AND STUPID INTERSTITIAL ADS!!!

You can: log in, read the tech support FAQ, or request your lost password. This dumb message (and those ads) will appear on every screen until you register! Get rid of this crap by registering your own SA Forums Account and joining roughly 150,000 Goons, for the one-time price of $9.95! We charge money because it costs us $3,400 per month for bandwidth bills alone, and since we don't believe in shoving popup ads to our registered users, we try to make the money back through forum registrations.
«89 »
  • Post
  • Reply
TychoCelchuuu
Jan 2, 2012

This space for Rent.

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.

Adbot
ADBOT LOVES YOU

huhwhat
Apr 22, 2010


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.

paraquat
Nov 25, 2006

Burp


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.

NLJP
Aug 26, 2004




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 Jun 4, 2018 around 01:17

Grand Fromage
Jan 30, 2006

L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?


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.

Amergin
Jan 29, 2013

THE SOUND A WET FART MAKES


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.

I hope shaokao isn't too vague but every shaokao I've ever had used the same spices.

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.

Magna Kaser
Nov 4, 2004



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.

I hope shaokao isn't too vague but every shaokao I've ever had used the same spices.

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.

Piggy Smalls
Jun 21, 2015

FRAGILE
WHITE
BABY


Can anyone recommend a good steamer to steam dumplings?

Magna Kaser
Nov 4, 2004



You can just get a rando bamboo one like this for cheap: https://www.amazon.com/dp/B01L9TJCH...ding=UTF8&psc=1

You just put them on top of a pot with boiling water and let it go.

Human Tornada
Mar 3, 2005

I been wantin to see a honkey dance.


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

Amergin
Jan 29, 2013

THE SOUND A WET FART MAKES


Human Tornada posted:

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

Looks like it might be snow fungus but I'm not sure why they'd have it soaking rather than dried. I guess convenience?

Human Tornada
Mar 3, 2005

I been wantin to see a honkey dance.


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.

caberham
Mar 18, 2009

FLAVORTOWN OSAKA


Grimey Drawer

Itís 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

Human Tornada
Mar 3, 2005

I been wantin to see a honkey dance.


Cool, thanks.

Gwyrgyn Blood
Dec 17, 2002



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.

Arglebargle III
Feb 21, 2006



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?

Gwyrgyn Blood
Dec 17, 2002



Yes and yes. Here's a pretty good rundown and example: https://thewoksoflife.com/2014/06/c...nger-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/

Hauki
May 11, 2010



Gwyrgyn Blood posted:

Yes and yes. Here's a pretty good rundown and example: https://thewoksoflife.com/2014/06/c...nger-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/

I shouldnít read this thread before lunchtime, because now Iím a) hungry as hell and b) craving bao zi

Arglebargle III
Feb 21, 2006



Adbot
ADBOT LOVES YOU

Jhet
Jun 3, 2013


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.

  • 1
  • 2
  • 3
  • 4
  • 5
  • Post
  • Reply
«89 »