Traditional Chinese Peanut Root Soup Recipe | Learn How to Cook Easy & Delicious Peanut Root Soup
Traditional Chinese Soup recipe using the roots of the peanut plant to help children grow taller during puberty.
INGREDIENTS
40g peanut roots
30g naigamo
360g pork soft bones
12 red dates
2 tablespoon goji berries
3 tablespoon Si Shen Powder (四神粉)
LEVEL: Easy
TIME: Preparation: 30min; Cooking: 2hr; Total: 2hr 30min
SERVES: 3 pax
The Most Popular Braised Beef Recipe in China
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Beef shank has lots of silver skin, which is usually very tough, but once braised properly, it becomes very delicious and interesting to eat. The flavor of the Chinese master brine is the soul, very complex and unique. In my hometown, we have a specialty store that sells all kinds of Luwei (卤味), which is a category word to describe all the foods that are braised in the Chinese master brine. Lu Niujianzi (卤牛腱子) is my number one craving dish in my childhood. My family doesn’t have the condition to develop our own Lushui because, without a freezer, the broth goes bad. The beef was very pricy back then, so we only buy it occasionally.
Today’s recipe is a follow-up to show you how to use this brine to braise any meat you want so you can understand how delicious the food will come out and how the flavor develops over time.
INGREDIENTS
To Braise the meat
2.5 lbs of beef
2 slices of sand ginger (Amazon Link -
1 star anise (Amazon Link -
1 small cinnamon stick (Amazon Link -
2 bay leaves (Amazon Link -
2 white cardamom (Amazon Link -
1 piece of gardenia pod (Amazon Link -
2 cloves (Amazon Link -
1/2 tsp of white peppercorns (Amazon Link -
1/2 tsp of fennel seeds (Amazon Link -
2 tbsp of Sichuan peppercorn (Amazon Link -
1/4 cup red dried chilies (Amazon Link -
2 inches of ginger, smashed
5 cloves of garlic
2 scallions
2 liters of Chinese Master Sauce (Lushui 卤水) (Recipe Link -
3 tbsp of soy sauce (Amazon Link -
1.5 tbsp of dark soy sauce for the color (Amazon Link -
2 tbsp of Chinese cooking wine (Amazon Link -
2 tbsp cup of rock sugar
1/2 tsp of salt
To make the dipping sauce
5 cloves of garlic
2 tbsp of the seasoned sweet soy sauce (四川复制酱油) (Recipe Link -
1/3 cup of braising liquid
3-5 tbsp of homemade Sichuan hot chili oil (Recipe Link -
Cilantro as garnish
WINTER WARMER - Five Minutes Tomato Tofu Soup
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Tomato tofu soup is always on our dinner table while growing up. It is simple, but it really warms your soul. The tofu becomes porous after searing, which can absorb lots of flavor - delicious.
INGREDIENTS
4 small size Tomatoes (about 400 grams)
400 grams (14 oz) of firm tofu, cut into cubes
2-3 tbsp of oil
2 tbsp of garlic, minced
2 tsp of ginger, minced
2 tbsp of tomato paste (Amazon Link -
2 tsp of salt (Amazon Link -
1/2 tbsp of sugar (Amazon Link -
White pepper to taste (Amazon Link -
2.5 cups of Chicken stock
Cornstarch water (2 tbsp of water + 1 tbsp of cornstarch)
Diced scallions as garnish
INSTRUCTIONS
Cut a cross on each tomato and soak them in boiling water for 30 seconds. Then transfer the tomatoes into cold water and peel off the skin. This is an optional step because the skin is editable.
Roughly dice the tomato and set it aside; cut the tofu into cubes.
Heat the wok until smoking hot. Add oil and swirl the oil around to create a nonstick layer. Sear the tofu for 2 minutes on each side until both sides are slightly golden. Remove the tofu from the wok.
There should be some oil left in the wok. Use that to saute the garlic, ginger, and tomato paste until fragrant. Add the diced tomato along with the salt and sugar. Keep cooking until you can see a lot of tomato juice coming out.
Add the tofu back and pour in 2.5 cups of chicken stock. Bring it to a boil. Then thicken the soup with some cornstarch water. If you want to keep this dish vegan, you can use vegetable stock.
Before serving, add some white pepper to taste and sprinkle some diced scallions as garnish.
BETTER THAN TAKEOUT - Singapore Noodles Recipe
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Despite being named after Singapore, this recipe was actually born in HK in the 1960s, the time when HK was a British colony. As HK became the transportation hub between Europe and Southeast Asia, lots of cuisines from all over the world started creating sparks in this little island. With influence from the Indian spices, this stir-fried curry rice noodle dish found its way and spread globally. Singapore noodle is a very interesting dish that shows how multicultural Cantonese cooking could be. The curry powder is pleasantly invasive because it works so well on these spindly rice noodles.
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Ingredients
For the noodles and protein
200 grams of dried rice stick noodle (Amazon Link -
8 cups of boiling water to soak the noodles
70 grams of char siu thinly sliced
150 grams (5.3 oz) of shrimp
A pinch of salt
Some black pepper to taste (Amazon Link -
2 eggs
Vegetables and aromatics
70 grams (2.5 oz) of multi-color bell pepper, cut into strips
42 grams (1.5 oz) of carrot, julienned
42 grams (1.5 oz) of onion, sliced thinly
42 grams (1.5 oz) of bean sprout
28 grams (1 oz) of garlic chive, cut into 1.5 inches long
2 cloves of garlic sliced thinly
For the seasonings
1 tbsp of soy sauce (Amazon Link -
1 tbsp of fish sauce (Amazon Link -
2 tsp of oyster sauce (Amazon Link -
1 tsp of sugar
1-2 tsp of curry powder depending on your taste (Amazon Link -
1 tsp of turmeric powder (Amazon Link -
Instructions
Bring 8 cups of water to a boil then turn off the heat. Soak the rice noodles for 2-8 minutes depending on the thickness. Mine was medium thick and it took about 5 minutes. Do not overcook the noodles, otherwise, they will turn mushy when you stir fry them. You can give it a bite to test it. The noodles should be a little bit chewy at the center.
Remove the noodles from the water and spread them on a cooling rack. Let the rest of the heat helps to evaporate the excess moisture. This is the key to avoid clumpy and sticky noodles. Do not rinse the noodles with cold water as it will bring in too much moisture and make the noodles stick to the wok badly.
SLice the Char sui thinly; Seasoned the shrimp with a pinch of salt and some black pepper to taste; Crack 2 eggs and beat them well until you don’t see any obvious egg white; Julienne the bell pepper, carrot, onion and cut the garlic chives into 1.5 inches long.
Before we cooking, thoroughly mix all the sauce ingredients in a bowl.
Turn the heat to high and heat your wok until smoking hot. Add a few tbsp of oil and swirl it around to create a nonstick layer. Pour in the egg and wait for it to set. Then break the egg into big pieces. Push the egg to the side so you have room to sear the shrimp. The wok is super hot, it only takes 20 seconds for the shrimp to turn pink. Push the shrimp to the side and toss the char siu for 10-15 seconds over high heat to reactivate the flavor. Take all the proteins out and set them aside.
Add 1 more tbsp of oil to the same wok, along with the garlic, and carrot. Give them a quick stir then add the noodles. Fluff the noodles over high heat for a few minutes.
Add the sauce, along with all the vegetables except for the garlic chives. Introduce the protein back into the wok. Quickly stir to make sure the flavor is well combined. Once you don’t see any white rice noodles, add the garlic chives and give it a final toss.
Before serving, always give it a taste to adjust the flavor. As I mentioned before, different brands of curry powder, curry paste, even soy sauce may vary in sodium level.
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Cantonese Ribs with Black Bean Sauce Recipe (Dim Sum Style)
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Steam Ribs in Black Bean Sauce (豉汁蒸排骨) is the most popular rib recipe in Cantonese cuisines. By sauteing part of the garlic and the fermented black soybean, the flavor really stands out. The citrus aroma from the orange peel is like a nice little spark that refreshes everything. These ribs are incredibly tender, juicy, and full of umami flavor.
INGREDIENTS (Served 2)
500 of pork short ribs
2 tsp of salt to rub the ribs (Amazon Link -
1/4 cup of cornstarch to rub the ribs (Amazon Link -
1/4 cup of crushed ice to rub the ribs
3 tbsp of Chinese cooking wine to rub the ribs (Amazon Link -
1.5 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1/2 tbsp of Chinese cooking wine (Amazon Link -
1/4 tsp of salt (Amazon Link -
1/3 tsp of baking soda (Amazon Link -
1/2 tsp of sugar (Amazon Link -
1/3 tsp of white pepper (Amazon Link -
1/3 tsp of aged tangerine peel, optional (if you don’t have it, use 1 tsp of orange zest.) (Product Link -
3 tbsp of garlic
3 tsp of ginger
2 tbsp of cornstarch (Amazon Link -
2 tsp of fermented black bean, roughly diced (Amazon Link -
2 tbsp of vegetable oil (Amazon Link -
INGREDIENTS
Slice the ribs in between the bones into bite-size pieces. Then rub with salt, corn starch, crushed ice and Chinese cooking wine for 8 minutes. This 8 minutes of rubbing is going to loosen up the grains and fibers, which tenderize the ribs physically - very important.
Rinse the ribs under cold running water for a few minutes or until all the starch is gone Then drain completely. This cleaning process will remove any unpleasant smell and wash off some of the Myoglobin, which is the redness that appears on the meat. If you don’t wash it, you will get a meaty, gamy taste and your ribs will be brown after cooking. This is completely optional and up to you but I as a Cantonese, we prefer our meat to have a light color and a clean taste especially when making steamed recipes.
In a mixing bowl, combine the marinading ingredients for the ribs: soy sauce, oyster sauce, chinese cooking wine, salt, baking soda, sugar, white pepper, granulated orange peel, 2 tbsp of minced garlic (reserve 1 tbsp for later), and 2 tsp of the minced ginger (reserve 1 tsp for later).
Even though the ribs are well-drained, it is still wet. Use paper towels to absorb as much water as possible then mix the ribs with the marinade.
Once all the flavor is well combined, add 2 tbsp of cornstarch and mix thoroughly. This will get you that classic dim sum rib texture. Set the ribs aside for now.
In a sauce pot, add the black soybean, the reserved garlic and ginger, and 2 tbsp of oil. Saute for a couple of minutes or until the aromatics are slightly golden on the edge. Turn off the heat. Let it cool.
Pour the aromatics and oil into the ribs and stir thoroughly. Let is sit in the fridge for at least 1 hour (over night will be even better).
Place the ribs in the plate and steam on high heat for 30 minutes. Make sure you have enough water in the pot so it doesn’t boil to dry.
Sprinkle some diced scallion as garnish. Enjoy
Easy Recipe for White Chili : Wonderful Dishes
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