Caught this invasive goldfish on Lake Ontario. Caught 33 so I gave half to the neighbours and froze the rest. If you can deal with the bones the meat is really nice and mild similar to a walleye or perch. Would recommend again
This is maybe my second time ever buying preserved duck eggs for rice porridge so thought I'd check: do all preserved duck eggs (thousand year old eggs) have these weird patterns on them? They remind me of bacterial cultures back in microbiology lab and 3/3 eggs have it to some extent
Tried torching the glaze afterwards but kind of failed. Hard time getting more burnt ends too without getting too dry.
Hi! I am trying to make my own sauteed water spinach instead of spending $$$ on takeout. When I looked it up on Weee, I found these two different results. Can someone please tell me the difference, if one is better than the other, or possibly recommend how each is prepared?
Thank you!
Anyone else given up & accepted they will always make steamed stir fry? Seems like a hassle trying to make the vegetables crisp.
My first Mapo Tofu! So tasty and... spicy!
I have had this for a little while, but finally getting some good photos shot with it. Burner is from OutdoorStirFry. Also some photos of my last batch of mala sichuan peanuts, oil roasted in my 24" wok.
Awhile back someone posted a request for sauces that tasted of hot peppers without much heat as his family member was no longer able to do fiery stuff. That conversation was so helpful to me as I’m another person who used to adore hot and spicy but have a condition that makes heat almost impossible now… I’m sure missing it!
Can someone do this with Asian style sauces now?
Tasty sauces with little to no 🔥 ?
I watched a few Facebook reels with the recipe, basically they were all like "1:1,5 ratio of egg to water, whisk until smooth, put in a pot, steam". I kept those eggs in the pot for over 20 minutes, even tried turning up the heat way higher. The eggs only set on the bottom, the top was completely runny and barely lukewarm. I had to pour the top part away and eat the bottom, it was alright I guess. How are people getting the mixture to set in 6 minutes 😭 Could it be that the pot I used was too big?
I was skeptical. Kung Pao chicken is supposed to be wok-cooked — high heat, fast, smoky from the wok. The slow cooker is literally the opposite of that. Low heat, long time, no char. I tried it anyway because I had chicken thighs to use and couldn't be bothered standing over a pan.
It doesn't replicate the wok char — let's be honest about that. What it does instead is build a deep, sticky, sweet-spicy-savory sauce that clings to every piece of chicken in a way the quick wok version sometimes doesn't. The slow cook gives the sauce time to reduce and concentrate into something that tastes genuinely restaurant-quality.
What I figured out that matters:
Chicken thighs only — not breasts. Thighs stay tender and almost silky after hours in the sauce. Breasts go dry and stringy somewhere around hour 4. I learned this the hard way on the first batch.
Add the peanuts at the end, not the start. Six hours in sauce turns crunchy peanuts into soft, flavorless pellets. Stir them in during the last 15 minutes and they stay exactly right.
The dried chilies are not optional if you want it to taste like Kung Pao. They're the backbone of the flavor. You can control the heat by removing them before serving — they flavor the sauce without making it nuclear unless you break them open.
Cornstarch slurry in the last 30 minutes. Same principle as my Salisbury steak meatballs — add it at the end, not the beginning. It thickens the sauce beautifully without the grainy texture you get when starch cooks too long.
Served over jasmine rice with sliced green onions. My partner said it was better than our usual order from the takeout place down the street. I'm not saying it's identical — but it might actually be better for a Tuesday night dinner with zero delivery wait.
What's everyone's go-to slow cooker takeout fakeout? I'm building a list. Kung Pao is on it now. Recipe in the comments!
Requested by my sister—made by yours truly 💁🏻♀️ Fresh lapu-lapu steamed the Chinese way with ginger, scallions, and a rich soy-based sauce. Served straight from foil so all the juices stay in 🤤 Who else loves this kind of home-style seafood?
When i was young my mother used to give uncooked luncheon meat slices from the can- in bread with butter.
Im pretty sure that its ingredients and make up are different from 20 years ago - it used to be only ma-ling white and green label when now there's a dozen brands that even imitate the design.
So, do you eat it "raw" (its apparently cooked before canning) or do you fry it or cook it some other way? Any health risks from eating straight from the can?
If you enjoy spicy and numbing flavors, this tossed noodle dish is definitely worth a try. You can easily make it at home; all you need are crayfish, garlic, and Sichuan peppercorns. Alternatively, you can simply use a ready-made spicy hot pot base to prepare it. It’s very simple!
Hello everyone!
So in the city my boyfriend spent his childhood there's a Chinese take-out place that serves a few dishes and two of them I particularly adore.
Problem is I get to eat there only a few times a year when we go visit since that city is 180 km away from where we live.
As described in the shop, the dishes are "spicy pork" and "caramelised chicken" (see picture). I tried to find the repices online but none seemed to be what I was looking for.
The spicy pork dish has thinly sliced meat, carrots, onions, bell pepper and chilli, all bathed in some soy sauce mix. The caramelised chicken dish is not just chicken in sauce, rather the pieces of meat are fried in a doughnut-like batter and then coated in the caramel.
I would love to find the recipes that would result in dishes similar to what I get at that Chinese place, just to soothe my cravings when we can't go get the real deal.
Thank you in advance everyone!
I am sorry for asking such a non-specific question, but all the information I have is set out below.
Right after law school, I joined a firm in Chicago. One of the senior guys had a friend who owned Chinese restaurants. The friend had a friend who was opening a new restaurant, and the senior guy assigned myself and a not-so-senior guy to handle the legal work in setting up the new restaurant. This was pro bono work.
The two of us went to the new restaurant on a Saturday afternoon, to examine pending contracts, and so on. The owners said "Are you hungry." "YES !" They served us a fabulous dish, which we had never seen before. We made pigs of ourselves and each had at least one extra serving.
We asked "What is this called ?" The answer: "We call it Jo." (Or maybe it's "Cho.")
Today, I made spring rolls, according to the Internet video by Father Lau.
https://www.madewithlau.com/recipes/egg-rolls
It occurred to me that, if pasta were added to the the veggies, and proper spices were added, this could be close to the new restaurant's "Jo."
I attempted to contact the restaurant itself, which was called "The Eight Immortals," and located in the northwest suburbs of Chicago. But Mr. Google has no record of such a restaurant.
I tried searching for "Jo" and "Cho" as Chinese recipes, but with no success.
I am motivated on this (non-specific, and possibly insane) quest by the fact that the dish was apparently very simple, but far tastier than the simplicity would suggest.
Thank you.
ADDITIONAL INFORMATION - THANK YOU FOR YOUR REPLIES
I'm sorry for the ambiguity. When I referred to "the veggies," I intended to refer to the veggies in the wok, prior to being wrapped in a spring roll wrapper.
So, to summarize, here is what I know (and it's not much). I had a dish called "Jo" or "Cho" at The Eight Immortals outside Chicago. The attitude of the owners was that the dish is trivially simple to prepare, yet I found it surprisingly good.
Thanks again.
I’ve been wanting to try making Chinese style bread at home because it always looks so soft and fluffy compared to regular bread. I watched a few videos and now I’m confused because some recipes use ingredients I’ve never even heard of
Do you actually need special ingredients to make it taste right, or can you make a good version with normal grocery store stuff? I keep seeing things like milk powder, bread improver, tangzhong, special flour, etc.
I’m mainly trying to make the super soft bakery style buns you get at Chinese bakeries.
What ingredients make the biggest difference?
And is there a beginner friendly recipe that actually works?