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Another very classic Szechuan dish is twice-cooked pork — first cook in mid-low water for 20-30min, second-cook in pan for stir fry. Traditional twice-cooked pork is cooked with garlic sprouts 蒜苗, but if unable to find this, bell pepper is usually used instead. Sweetness of bell peppers compensates the spicy, crispy pork belly very well!
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Happy Winter Solstice! On the arrival of winter in lunar calendar, northern chinese celebrate with dumplings, southern chinese celebrate with Tangyuan. Sweet tangyuans have classic fillings such as peanut sauce filling, sesame filling, red bean filling, etc. Staying at home during pandemic gave me chance to make my own Tangyuan, the CUTE ONES!
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Last time making lobster was a mess as we were too scared to clean the lobster when they waved their claws at us!! This time the lobsters were quieter when we cooked them, better cleaning, slicing enabled us to cook lobsters in three different ways this time: Cantonese style ginger scallion stir-fried lobsters 薑葱炒龍蝦, Steamed garlic lobster tail 蒜蓉蒸龍蝦尾, Steamed lobster claws 清蒸龍蝦爪
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I think first time I had this when I visited a friend in Shenzhen, China in 2019 summer, the thick, buttery coating, the invasion of salted egg yolk taste AND the sweetness of pumpkin spread on my tongue. I never forgot that unique taste and texture but was hesitate to replicate because I found out that the pumpkin slices are usually DEEP-FRIED… But now I have an PINK air fryer (cannot emphasize the color enough haha), I tried to adopt, slightly improvise on the deep-fried menu to air-fried. Hope you enjoy this simple, unique dish!
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Back home at restaurants, garlic spare ribs are ordered every now and then. Since they are usually DEEP FRIED, they can rarely appear MORE OFTEN! Now I have my PINK air fryer, I can make this delicacy much healthier! Usually, garlic spare ribs has a taste of sweetness from Chenpi 陳皮 and are sprinkled with zest, both of which I do not have. But if you have them, add them for marinating! If you don’t, I think fermented bean curd 腐乳 (and sugar 😉 )do the trick for giving it extra flavors closer to home!
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Really miss San Francisco House of Pancake’s beef pancake and decided to mimic and make our own! Secret of delicious beef pancake, I think lies in (1) crispy pancake resulting from dough resting long enough in oil, wrapping with oil mixture, (2) delicious and well-flavored braised beef. If you add some egg on pancake while cooking, it might taste like 煎餅果子 savory chinese crepe!
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Overall the recipe is straightforward and not complicated. Sauce can determine the overall taste. Chicken has a trade off between more crispy but potentially over-cooked or less crispy but tender. Slice green onions as thin as possible and let them curl up in cold water is a great tip! Do not pour too much sauce in rice otherwise Oyako Don will becomes Oyako Porridge 😉
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When I write this, it’s my second time making one of many Xi’an representative dish — hand-pulled Biang Biang Noodle 油潑扯麵. 2nd try is muccchhhh better than the 1st try (please refer to photos) and I think there are some important points that I shared here~
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QUICK TAKEAWAYS dough should be medium softness/hardness 軟硬適中 last proofing after bun forming without lid to let folds remain do not take away the lid after steaming, otherwise the bun might collapse as air cools down too fast RECIPE For 8 buns Dough Ingredients: 150g warm water at 30-40C 1.5g yeast 1-2g sugar (optional, to […]
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QUICK TAKEAWAYS soul of the dish is chicken oil rice, cut off the fat from chicken thigh for frying later chicken soup has multiple usage: sauce, cooking rice, side dish to moist rice and chicken chicken oil can also be used to make sauce chicken should be cooked at 60-80C for more than 40mins, dependent […]
