All speaking, no cooking, no worries. The most relaxed Cooking Club to date! This might have something to do with the fact several guys planned and attended. Chop vegetables and meat, boil the hot pot, cook the rice, and spend most of the time eating and talking. They didn’t teach me any new cooking in English, but we had some great conversation.
Hot Pot is central to both home cooking and restaurant cooking in Sichuan, Guizhou, and Chongqing. There are many varieties, from super spicy, to sour, to clear and salty. I'll do another post on this cooking technique another time--it needs some attention.
Hot Pot is central to both home cooking and restaurant cooking in Sichuan, Guizhou, and Chongqing. There are many varieties, from super spicy, to sour, to clear and salty. I'll do another post on this cooking technique another time--it needs some attention.
Cooking Club 9, 30 March 2013
Xu Jie
Yu Xiangyang
Maixi (Murphy)
Lian Tingting
Hu Longjing
Chen Lingyi
Zeng Lingting
Zhou Zhenyan
Kou Jiani
Chen Jing
Huo3 Guo4—Hot Pot
Ingredients: Liquid: hot pot seasoning pouch (store purchased), garlic leaves (suan miao) cut into large pieces, thinly sliced tomato, bean sprouts. To cook in the hot pot: spinach, other green leaf vegetables, green noodles (parboiled); a variety of mushrooms, cabbage, tofu all cut into bite size pieces; potatoes thinly sliced, pork thinly sliced, a variety of meatballs, anything else you want to eat. Dipping sauce: dry red chili flakes, salt, MSG, powdered Sichuan pepper, vinegar.
Bring a wok half-filled with water to a boil. Add the seasoning pouch and some oil (lard is better) and garlic leaves. Bring to a boil and simmer for several minutes. Move heating elements and wok to dining table and bring liquid to simmer again. Add vegetables and meat as you like and cook until done. Dip in sauce and eat.
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