Questions tagged [chinese-cuisine]
180 questions
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How do I cook store-bought glutinous rice dumplings?
I bought some pork-filled glutinous rice dumplings from a Chinese supermarket, but I've no idea how to cook them!
Someone told me to drop them into a pan of water to steam for three hours, but that sounds like a very long time and I'd be concerned…
James
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What exactly is a boozy preserved egg and how are they made?
On page 431 of Fuchsia Dunlop's The Food Of Sichuan there is a sort of vague description of a boozy preserved egg (zaodon, 糟蛋) but I'm having trouble finding any more detail on how they are made.
This is the description of how the eggs are made in…
qfwfq
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Why are my stir fried pea sprouts too stiff, and turn into lumps?
I'm trying to make stir-fried pea sprouts as seen this photo), but without the mushrooms.
I used this kind of pea sprouts:
First I wash and soak them in salt water for 15 mins. I know that I mustn't overcook these pea shoots. 2nd I turn my…
user91594
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is Doubanjiang (Szechuan hot bean paste) an acceptable substitute in recipes calling for Doenjang (Korean fermented bean paste)?
I have a LOT of Doubanjiang taking up valuable space right now. I wanted to make some Ssamjang which calls for Doenjang.
Even the names are remarkably similar...
Doug
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What happens if I use fresh mushrooms to make vegetarian Chinese mushroom soup (冬菇湯)?
What changes if I use fresh mushrooms, rather than dried, to make Chinese mushroom soup (冬菇湯)? I'll be shunning meat. Note that unlike Western mushroom soups, mushrooms aren't blended in Chinese soups.
Top. Middle. Bottom.
user91594
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1 answer
What species is Chinese dried mushrooms (冬菇)?
I don't speak any Chinese, but I asked some Hong Kong vendors and they wrote down "冬菇" for me. Some websites call these Shiitake Mushrooms, but is this correct? I know they're dried, but they still don't look like Shiitake to me.
Are these really…
user91594
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2 answers
How 豉椒炒蜆 (stir fry clams in black bean sauce), without black beans?
I don't want buy any thing from China because of politics. Korea Japan are OK. But Toronto got just black bean and black bean sauce made in China.
Can I just skip black bean sauce for 豉椒炒蜆 ? If not, what substitute?
Stir-Fried Clams in Black Bean…
user24882
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3 answers
Can induction electric cook-top simulate wok hay?
Last updated Mar 25 2019, this Serious Eats article proffers the WokMon to approximate wok hei.
This is a type of wok ring or burner, right?
I know electric cooktops are measured in kW, not BTU. Can you TRY to achieve wok hei on them?
If my…
user91594
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4 answers
Why do HK chefs let water faucets run unceasingly, when the basin overflows?
Doesn't this waste water? I screen-shot 7:45 of Executive Chef Sze Man Sui at Yè Shanghai on Kowloon Hong Kong.
and 0:42 of Paul Lau at Tin Lung Heen, Ritz-Carlton HK.
user91594
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Why do HK restaurants' wok fried scallops stay big? My pan fried ones at home shrink!
In Toronto Canada, I've bought different BIG, raw scallop species like at Whole Foods Market. They are big like HK restaurants'. After I add oil to pan on cook top and stir fry them, they shrink. Why? See photos –
Now see HK restaurants' wok…
user24882
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1 answer
Chinese XO sauce substitute?
Can someone suggest a reasonable facsimile for Chinese XO sauce? I have Korean gojujang (red chili paste), red chili flakes, miso, dashi, fish sauce, anchovy paste and cooking wines along with a well-stocked pantry of fresh and dried aromatics,…
Brian K1LI
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All fried rice recipes seem to have the same toned down interpretation
I have been trying to recreate the fried rice from a restaurant that I loved before moving. They were a Japanese steak house (called the Iron Chef), the type that cooks in front of you, and they made this incredibly saucy fried rice. It had this…
J.Doe
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Rigging equipment for steaming large amounts at once
I am making steamed BBQ pork buns for a work potluck. I have some steamer equipment, but small scale. I'm looking at making 60+ buns, and would really like to cook them as quickly as possible the morning before I go to work.
How can I create a…
Ya Guy Godzilla
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How was Chinese Master Stock stored in olden days before refrigeration
I've heard that some Chinese Master stocks are 100 years old. If so, how did they store their master stock before the refrigerator was invented?
user3980196
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How to make less salty Fermented Black Bean Stir Fry
I recently tried a variant of chinese stir fry using Lee Kum Kee Black Bean Garlic Sauce. I liked the flavor, but the end result was significantly saltier than I prefer.
The rough recipe I used was:
2 Tbsp black bean garlic sauce
5 dried peppers
1…
Fritz Barnes
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