Author: voice_cd

iCook: Your special recipe 亮亮我的私房菜   [Copy link] 中文

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Post time 2012-3-13 09:56:38 |Display all floors
Give or take the amount of heat needed to boil the water - it can take about 15 to 30 minutes to boil off the water until the rice is fluffy.  During that time, I am stirring the vat with a large wooden spoon.
China's Eccentric 'Uncle Laowai' from Chicago, IL

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Post time 2012-3-13 10:39:13 |Display all floors
This post was edited by Lono_Sainoa at 2012-3-13 10:39
tradervic Post time: 2012-3-13 09:56
Give or take the amount of heat needed to boil the water - it can take about 15 to 30 minutes to boi ...
sounds great! thanks


i suggest you add the onion, garlic, peppers, and seasonings in with the meat to let the flavors of the seasonings bloom and melt in with the meat and veggies

saute the rice with the rest briefly as well to open up its aroma

boil your liquid stock in another pot

and add your liquid into the sauteed confit

stir, cover, and enjoy

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Post time 2012-3-13 20:56:15 |Display all floors
This post was edited by Lono_Sainoa at 2012-3-14 12:53

I happened to have my camera in my pocket as I was making dinner tonight, so I snapped a photo, and here's my version of Mapo Tofu

Mapo DouFu



Ingredients:

Cooking Oil

Minced 1/4 Green Bell Pepper

Minced Ginger

Minced 1/8 Green / White / or Red Onion

Broad-Bean Paste (Best if bought out of the Bulk Containers)

Sichuan Pepper Powder / or Sichuan Pepper Corns

Sesame Seeds

Chinese Cooking Wine

Filtered Water

Shanshui Doufu / Mountain Water Tofu

Soy Sauce

Sesame Oil

Sugar

Salt


Procedure:

Heat Cooking Oil

Saute Ginger, Onion, Bell Pepper, Sichuan Pepper & Sesame Seeds

Add Broad-Bean Paste and continue stir frying

Deglaze Pan with the Wine

Add Filtered Water and Simmer

Add Cubed Tofu and slowly cook, turning carefully

Add a bit of Sesame Oil, a Bit of Soy Sauce, Sugar, and Salt to taste

IMG_7676small.JPG







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Post time 2012-3-13 21:02:01 |Display all floors
oh, and thicken with cornstarch & filtered cold water slurry at the end

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Post time 2012-3-13 22:30:44 |Display all floors
I'm going to ask jinseng to post his classic recipes for chinese BBQ pork here

hope you are not too tired to post these for us, old fella
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Post time 2012-3-13 23:55:53 |Display all floors
pizza with chicken is just as great, and more healthy


pizza with chicken is not pizza

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Post time 2012-3-14 11:23:38 |Display all floors
actually, Mapo Tofu should have some ground pork in it. i have grown accustomed to not making it that way

but i sometimes by a large package of ground pork, then roll it into about 1rmb coin-sized balls, or smaller than a ping-pong ball, then wrap them individually and freeze all the pork balls or patties, and use one of them for Mapo DouFu or YuXiang Qiezi

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