Cooking Club 5, December 1st, 2012
Class 6:
Zhang Linlan
Feng Xiaomin
He Lianhua
Yang Jiajia
Liu Fang
Liu Qiong
Xie Guofei
Cheng Xu
Hu Yangxiu
Yang Xue
Gong1 Bao4 Ji1 Ding1 – Kung Pao Chicken (finally!)
Ingredients: chicken chopped into small chunks (boneless or with bones, white or dark, as you prefer. We used boneless white meat.), one egg white, 1 tblsp starch, 1 tsp rice cooking wine, diced tomato, sliced garlic, handful of peanuts, 1 finely chopped small red bell pepper, large scoop of dou4 ban4 jiang4 (sticky chili and bean paste), coarsely chopped scallions, soy sauce, black rice vinegar, salt, finely chopped small scallions for garnish.
Mix the chopped chicken with the egg white. Heat oil, add 1 clove sliced garlic and the chicken. When cooked but not brown, remove from wok. Add more oil. When oil is hot, add 4 cloves sliced garlic, red bell pepper, doubanjiang, and cook for a couple of minutes. Return chicken to the wok. Add peanuts and coarsely chopped scallion (green part only). Mix equal amounts soy sauce and vinegar with some sale (1/2 cup all together). Add sauce to the wok and stir, cooking for a couple more minutes. Remove to platter and garnish with small scallions.
Zhu2 Suan1 Rou4 Si1 – Pickled Bamboo Shoots Fried with Pork
Ingredients: pickled bamboo shoots sliced in half, thinly sliced boneless pork, whole coarsely chopped dried red chilies, scallions, salt.
Heat oil, add pork until cooked, and remove. Add chlies then bamboo. Cook for a couple of minutes and then return the pork to the wok. Add the coarsely chopped scallions (green part) and some salt.
You2 Men Qie2zi – Eggplant Stewed in Hot Oil
Ingredients: Three medium peeled eggplants chopped into large cubes, sliced garlic, whole hua1 jiao1 (Sichuan numbing pepper), dried crushed red chilies, salt, MSG.
Add sliced garlic to the hot oil along with a small handful (about 10) whole hua jiao pepper kernels. Add the eggplant and fry until soft but not mushy. Add 1 tsp crushed red chili, and salt and MSG to taste.
Tang2 Cu4 Tou3dou4 – Sugar and Vinegar Fried Potato
Ingredients: two large potatoes julienned, soy sauce, black rice vinegar, MSG, salt, chopped dried red chilies, large scallions coarsely chopped, whole hua jiao (Sichuan numbing pepper).
Combing soy sauce, vinegar, MSG, and 4 tsp sugar into a sauce (about ½ cup). Add chilies to hot oil. Add potatoes and salt. Cook until softening. Then add the sauce, the scallions, and a palm-ful of whole hua jiao.
Fan1qie2 Chao3 Dan4 – Tomatoes Fried with Eggs
Ingredients: 3-4 beaten eggs, 3 diced tomatoes, salt, scallions.
Add eggs to (very) hot oil. Cook until fluffy. Add tomatoes and cook until drying. Add salt to taste and garnish with scallions. (This recipe is the same as from a previous post, but does not use sugar. The garnish is chopped scallion greens.)
Rou4 Wan2 Tang1 – Pork Meatball Soup
Ingredients: ground pork, garlic, MSG, ground hua jiao (Sichuan numbing pepper), ginger, doubanjiang (chili bean paste), flour, small scallions.
Boil a large pot of water. Combine pork, minced garlic, MSG, hua jiao, minced ginger, doubanjiang, and flour and form into small meatballs. Add meatballs to boiling water along with some sliced garlic and ginger. Boil for about 10 minutes. Add two sliced tomatoes and boil until they are soft. Garnish with minced small scallions.
Huang2 Gua1 Chao3 Rou4 – Cucumbers Fried with Pork
Ingredients: 2 large cucumbers peeled and chopped as you like (we used large chunks), thinly sliced boneless pork, salt, sliced garlic, chicken bouillon, starch.
Coat pork with a starch/water/salt mixture. Add pork to hot oil, cooking but not browning. Add a little more salt. Remove pork. Add cucumber and fry briefly along with some sliced garlic. Return pork along with some salt to taste and a little chicken bouillon. Note: the cucumber takes a very short time to cook.
Mu4’er3 Rou4 Si1 – Wood Ear Mushrooms Fried with Pork
Ingredients: Mu’er mushrooms (check your local Chinese market), thinly sliced pork, salt, sliced garlic, doubanjiang (chili bean paste), ground hua jiao (Sichuan numbing pepper).
Soak mu’er in hot water for a few minutes. Clean them and tear or cut into large bite size pieces. Add mu’er to a hot wok without oil. Add a little salt. Cook for 2-3 minutes until drying. Rinse the wok. Mix the pork with the doubanjiang. Add oil to wok, and when hot, add the garlic, pork, and hua jiao (1 tsp). When pork is cooked, return the mu’er to the wok.
Guo3 Juan3 (not sure on the Chinese here) – Stuffed Rice Pasta Parcels, typical of Ashun, Guizhou
Ingredients: mi3 pi2 (flat sheets of soft rice pasta) cut into large squares, roll of fresh seaweed sliced, chopped pickled white Chinese radish, 1 bunch of zhe2 er3 gen1 (long root typical of Guizhou) chopped into small pieces, thin round Chinese egg noodles cooked until al dente and then chilled in cold water, drained and mixed with some oil, 1 large bunch of bean sprouts boiled and cooled, red tofu (tofu preserved in red chili flakes) soaked in a little cold water and then mashed, da tou cai (pickled vegetable typical in Guizhou), chopped cooked peanuts, chopped red chilies preserved in oil.
Spread out a sheet of mipi. Spread on some red chili oil, then add a little of each of the other ingredients, and top with a little more of the chili oil. Fold in corners so that they stick together. Serve.
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