How to Cook Any Fried Rice BETTER THAN TAKEOUT
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Today's video is not a recipe but better. I will show you how to make any fried rice with whatever ingredients you have, and it will taste better than takeout.
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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
Teochew Five Spice Roll Recipe(潮州五香卷)
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Teochew Five Spices Meat Roll is popular in the Southeast coastal cities in China and some Southeast Asian countries. These rolls look like sausages. You can also think of them as egg rolls but gluten-free because the wrapper is made with tofu skin - super crispy. With the juicy and flavorful filling, these rolls are beyond delicious.
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INGREDIENTS
2-3 sheets of tofu skin, cut into 6*9 inches size
1 lb (450 grams) of pork shoulder
1/2 lb (226 grams) of Jicama, peeled and diced
4 scallions, use the white part, diced
1 Egg
2 tbsp of minced garlic
1 tbsp of minced ginger
1/2 tbsp of fish powder
1 tsp of 5 spice powder (Amazon Link -
1 tbsp of soy sauce (Amazon Link -
1 tbsp of fish sauce (Amazon Link -
1 tsp of salt (Amazon Link -
1/4 cup of sweet potato starch, can be replaced by tapioca starch (Amazon Link -
2 cups of frying oil (Amazon Link -
Your favorite chili sauce for dipping
INSTRUCTIONS
Cut the big tofu skin into 6*9 inches sheets and set it aside.
Cut the pork into bite-size pieces, then roughly blend in a food processor. Five-spice roll is traditionally made with pork belly, but I think that is too fatty, and I recommend using pork shoulder. If you don’t have a food processor, you can use store-bought ground pork; the texture will slightly differ, but the taste will still be delicious.
Transfer the pork into a big mixing bowl. Then add egg, minced garlic, ginger, soy sauce, fish sauce, salt, five-spice powder, fish powder, and sweet potato starch. Stir within one direction for a few minutes until the meat becomes sticky.
Combine the meat with the diced Jicama and white parts of the scallion thoroughly.
Put some filling on the tofu skin and shape the filling into a long log. Next, roll up the tofu skin to wrap the meat. Slightly dap some water on the rest of the sheet to seal the five-spice roll. Do this to all the five-spice rolls.
Let the rolls rest for 10 minutes or until the tofu skin becomes soft. Then, pinch both ends of the roll so the filling is not exposed.
Heat the oil to 320 F. deep fry the five-spice roll over low heat for 8-10 minutes. You can pan-fry or shallow fry them if you want to use less oil. Do not fry them on high heat because the tofu skin burns quickly.
Serve it as an appetizer or a side dish. You can also top it on noodle soup and congee.
BETTER THAN TAKEOUT - Braised Pork Belly Recipe (Taiwanese Lu Rou Fan)
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Lu Rou Fan (卤肉饭) is known for its melt-in-your-mouth tenderness and lushes sauce that goes amazing with the rice. I upgraded this recipe by deep fry the shallots with the pork fat that is rendered out from the pork belly so your final dish is not as oily. This is one of those recipes that you can make a big batch and portion it out. It stays good in the freezer for a few months and it reheats really well in the microwave.
INGREDIENTS
To braise the pork belly
2.5 lbs. 1130 grams of skin-on pork belly
8 slices of ginger
8 cloves of garlic
1 Star anise (Amazon Link -
1 Cinnamon stick (Amazon Link -
3 Bay leaves (Amazon Link -
1/3 cup of rock sugar or 4.5 tbsp of white sugar (Amazon Link -
7 tbsp of light soy sauce, preferbably Taiwan Kim Lan brand (Amazon Link -
1 cup of Shao Xing wine (Amazon Link -
1 tbsp of dark soy sauce (Amazon Link -
1 tsp of white pepper (Amazon Link -
1 tsp of five-spice powder (Amazon Link -
2-4 cups of water
1/2 cup of fried shallots (Amazon Link -
To make the fried shallot
6 shallots sliced thinly
1/3 cup of pork fat that is rendered from the pork belly
1/2 oz 15 grams of dried shrimps, soaked in hot water for 30 minutes.
Sides (optional) (Amazon Link -
Soft or hard-boiled eggs
Blanch bok choy
INSTRUCTIONS
Cut the skin-on pork belly into 1/3 of an inch thick slaps then dice into 1/3 of an inch thick pieces. Pork skin contains a lot of gelatin, which makes the sauce thick, shiny and flavorful.
Pre-heat heavy-duty cookware (clay pot, dutch over, cast iron pot, or any other cookware that has thick walls) until nice and hot.
Add the pork without any oil and stir over medium-high heat until you get about 1/3 cup of pork fat. Tilt the pot to let the oil run to the side and transfer the fat into a saucepot. Reserve for later use.
Add garlic, ginger, star anise, cinnamon stick, bay leaves, and rock sugar to the pork. Continue to stir until the aromatics are fragrant.
Add the rest of the seasonings: light soy sauce, dark soy sauce, Chinese cooking wine, white pepper, and five-spice powder. Stir well and make sure you scrape the bottom to deglaze all that brown bits.
Pour in 2 - 4 cups of hot water and simmer on low heat for 1.5 hours. The amount of water needed may vary depending on your stove and cookware. Keep an eye on it during the simmering to make sure it is not evaporated too much. If you do end up needing to add more water, please add hot water, don’t add cold water.
Fry the shallot slices in the pork fat over medium-low heat until lightly golden. Meanwhile, mince the rehydrated dry shrimp and add to the pork fat. Continue to fry for a few more minutes or until the shallots are golden brown. Dried shrimp is an optional ingredient, but it adds a third dimension to the dish, the fragrance becomes more complex and pungent.
Drain the oil by using a sieve. We only need the shallot for this recipe. You can save the oil for other uses.
Add the fried shallots to the braising pork and give it a stir. Let it keep simmering for the rest of the time.
Once done, pick out the spices. Skim off any excess fat. The final dish should be thick, sticky, and saucy. If yours is too thin, you can reduce it. If it is too thick, you can add a little more water. Taste to adjust the flavor.
Scope the meat over some white rice. Serve with soft/hard-boiled eggs and blanched leafy vegetables.
Cooking a Chinese New Year Reunion Dinner: From Prep to Plating (10 dishes included)
Get ready for an amazing Chinese New Year celebration with this special episode of Souped Up Recipes! Join me, Mandy, as I show you how to prepare the perfect reunion dinner, complete with 10 delicious dishes to serve a crowd. From printable recipes to cultural heritage and auspicious meanings, this is a comprehensive guide to an unforgettable feast!
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Below are the products that I have used in this video:
????9 Piece Stainless Steel Cookware Set -
????3 Piece Damascus Kitchen Knife Set -
????Carbon Steel Wok -
????Clay Pot 4.8 quarters -
????Ceramic Chopsticks (10 pairs/box)-
????Ceramic Grater -
???? PRINTABLE RECIPES
HK Bubble Milk Tea (港式珍珠奶茶) -
Sweet and Sour Pork Ribs (糖醋排骨) -
Tilapia Dumplings (罗非鱼饺子) -
Jade Chow Sum (翡翠菜心) -
Cucumber and Bean Curd Stick Salad (凉拌腐竹青瓜) -
Lamb Soup with Daikon Radish (萝卜羊肉汤) -
Sesame Roasted Chicken (芝麻烤鸡) -
Stuff Bitter Melon (猪肉酿苦瓜) -
Shrimp and Tofu Soup In Golden Broth (金汤虾仁豆腐羹) -
Oyster Sauce Beef (蚝油牛肉) -
Beef Ho Fun Noodle Recipe
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This classic Cantonese beef noodle is dedicated to the clean broth and purest beef flavor. The broth got a light sweet aftertaste from the daikon radish and the Gan Cao slices. The daikon radish also has a mildly peppery taste, making the beef flavor stand out even more. Even though it looks like Vietnamese pho, they are different. The Vietnamese pho broth is much sweeter; the sweetness comes from the onion and maybe some sugar. It usually serves with lime, basil, chilies, and bean sprouts, while Chinese ho fun is only topped with diced scallions, garlic oil, and maybe some pickles.
INGREDIENTS
Braised the Beef
2 lbs of beef Brisket
1.5 lbs of beef bones
1/2 of a cinnamon stick (Amazon Link -
1 star anise (Amazon Link -
2 bay leaves (Amazon Link -
2 cloves (Amazon Link -
1/2 a black cardamom (Amazon Link -
1 piece of tangerine peel (Product Link -
2 pieces of Gancao, optional (Amazon Link -
4 cloves of garlic cloves peeled
5 slices of ginger
2 scallions
2.5 liters of water
Make the Garlic Oil
1/4 cup of minced garlic
1/4 cup of oil
Others
2.5 lbs of daikon radish
5 Tbsps fish sauce (Amazon Link -
3-4 servings of ho fun noodles (Amazon Link -
Diced scallions as garnish