Sichuan dry fried shredded beef ?????

Dry fried shredded beef or 'gun ban niu rou si' ????? is a delicious Sichuan dish.'Gun ban' ?? is a twice cooked method whereby meat or vegetable is shallow fried with oil till dry and brown, this frying gives a lot of flavour to the meat or vegetables. The fried meat or vegetable is then stir fried with a spicy and savoury flavour. Famous 'gun ban' dishes are dry fried shredded beef or 'gun ban

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Stir fried seitan with mixed vegetables ?????

I made seitan few days ago, I shallow fried and braised half the quantity, the remaining (about 300g) I boiled for about 30 minutes till cooked through. After cooling, I pat dry it and left in the fridge to use later. Raw seitan can also be steamed for about the same time till cooked through.Yesterday I stir fry the boiled seitan with mixed vegetables. It was a yummy.For the recipe of the stir

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???? Half catty eight taels

''???? Half catty eight taels'' In Mandarin reads as 'bun jin ba liang' or in Cantonese is 'boon gunn bak liong'If you are familiar with Chinese have you heard of this expression before?There is a very old hilarious Cantonese movie by the same name ???? (English title 'The Private Eyes') by the Hui brothers. Remember that? Here is the link to the movie if you like to watch it in Chinese, it's

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Stir fried courgette with glass noodles and prawns

I love courgettes (zucchini) a lot, my favourite summer vegetable. When freshly picked they have a lovely sweetness. Courgette can be bitter too, not very nice, I reckon may be due to the way they are grown or when they have been stored for over 4 - 5 days in the fridge. Always eat them as soon as you buy them or pick them. When buying and choosing courgettes look at the cut stem check if it is

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Fried gluten puffs ????

If you have read the last post you may be wondering what I like to do with the gluten.My favourite way to use gluten or seitan is to fry them in oil till they puff up and golden. Then they can be stuffed and/or braised. Fried gluten has a lovely nutty flavour, chewy and spongy. If you have eaten fried tofu puff, fried gluten is similar to fried tofu puff in texture and taste.Here is how to fry

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Homemade gluten or seitan ??

Chinese has been using hydrated gluten or seitan (?? 'mien jin' in Mandarin) as a meat substitute ingredient for hundreds of years. Gluten is very versatile can be used in hundreds of ways and recipes. Not only as vegetarian it can also cook with meat or seafood. Fried gluten balls can be stuffed with minced fish or prawn or veggie filling. I love gluten especially fried then braised.Gluten

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Char siu bao using water roux

I made these char siu bao (bbq meat steamed buns) with a simple yeast dough. This is not the traditional smiling (cracked top) bao recipe which takes about 2 days to prepare. Traditional smiling bao also needs super white bleached fine milled flour (Hong Kong flour) which is not easy to find even from Chinese supermarkets in London. I used standard non bleached plain flour, the buns are not

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