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. [...]
Sichuan dry fried shredded beef ?????
Posted by yanti on Sunday, May 30, 2010
More about → Sichuan dry fried shredded beef ?????
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Stir fried seitan with mixed vegetables ?????
Posted by yanti on Monday, May 10, 2010
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 [...]
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???? Half catty eight taels
Posted by yanti on Sunday, May 9, 2010
''???? 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 [...]
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Stir fried courgette with glass noodles and prawns
Posted by yanti on Saturday, May 8, 2010
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 [...]
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Fried gluten puffs ????
Posted by yanti on Wednesday, May 5, 2010
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 [...]
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Homemade gluten or seitan ??
Posted by yanti on Tuesday, May 4, 2010
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 [...]
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Char siu bao using water roux
Posted by yanti on Sunday, May 2, 2010
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 [...]
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