Noodle Dim Sum
Authentic Homemade Taste Series
Tender Tofu Series
Szechuan spicy boiled is a Chinese dish which originated from the cuisine of Szechuan province and the name literally means "boiled meat slices". The preparation of this dish usually involves some sort of meat (usually it is beef or fish), chili pepper, and a large amount of vegetable oil. The meat is prepared with water, starch, and a slight amount of salt. Boiled vegetables are placed at the bottom of the serving bowl or dish. The prepared raw meat is poached in water that is heated to boiling point for 20-30 seconds, just enough to remove rawness yet preserving the meat's tenderness. Then it is drained and put in the serving dish with vegetables. Minced dried chili, szechuan pepper, minced garlic, and other seasoning are spread over the meat. Vegetable oil is heated in a pan nearly to smoking point, then poured over the prepared meat and vegetables. This dish maintains tenderness of the meat by poaching it instead of stir frying. It offers a good combination of tender meat, freshness of vegetable, hot spicy flavor of chili pepper, and numbing sensation of Szechuan pepper.
Also known as Szechuan Pickled Chili Pepper, is a small, sour, and spicy pickled pepper used in Szechuan cuisine. The flavor is less spicy than that of fresh chili pepper but spicier than that of bell pepper. It can be added into stir-fries, salads, and marinades for some extra flavor.
Hotpot Alternative - MaoCai
A type of pickle, usually made using cabbage, mustard stems, long beans, peppers, daikon, carrots, and ginger. Often found in Chinese and particularly Szechuan cuisine. It is most common to northern and western China.
Spicy DryPot - Mala Xiang Guo
Griddles Cooked Series
Rice crust is eaten as a snack, used as an ingredient in dishes with thick sauces, or served in soups and stews. Rice crust is a Chinese food ingredient consisting of scorched rice. Traditionally rice crust forms during the boiling of rice over direct heat from a flame. This results in the formation of a crust of scorched rice on the bottom of the wok or cooking vessel. This scorched rice has a firm and crunchy texture with a slight toasted flavor, and is sometimes eaten as a snack. Rice crust is also used as an ingredient in many Chinese dishes with thick sauces, since the bland taste of the scorched rice takes on the flavor of the sauce.
Tea Tree Mushrooms
Tea tree mushrooms are one of the star ingredients in the northern Chinese dish, braised chicken with mushrooms. When cooked, the mushrooms have a firm and meaty texture. Tea tree mushrooms are also known as willow mushrooms or velvet pioppini. The mushrooms have an intensely woody and earthy flavor, that gives big umami depth to stir fries and braised meat dishes.
Different cultures have different techniques of cooking food in clay pots. Some use pots that are fully finished by burnishing and therefore do not require the pot to be soaked each time before use. Some are unfinished and must be soaked in water for 30-45 minutes before each use to avoid cracking. The design and shape of the pot differ slightly from one culture to another to suit their style of cooking. Seasoning is important to prevent cracking of the vessel when exposed to high heat. Clay pots are initially seasoned with oil and hot water but may be fully seasoned only after the first several uses, during which food may take longer to cook. It is also essential to avoid sudden temperature changes, which may cause the pot to crack. Heat should be started low and increased gradually both on the stovetop and in the oven. The food inside the pot loses little to no moisture because it is surrounded by steam, creating a tender, flavorful dish. Water absorbed within the walls of the pot prevents burning so long as the pot is not allowed to dry completely. Because no oil needs to be added with this cooking technique, food cooked in clay is often lower in fat than food prepared by other methods.