Firewood, rice, oil, salt, soy sauce, vinegar, and tea 柴米油盐酱醋茶.
Apollo (YT) : The main focus of this video is salt. It is perhaps the most essential of the seven items important to Chinese culinary life: firewood, rice, oil, salt, soy sauce, vinegar, and tea. LiZiQi shows how salt is refined traditionally in SiChuan, an inland province of China : salt water is extracted from a well, concentrated by boiling in a big pot with firewood, purified by adding soybean milk to remove colored impurities (which float to the top and are skimmed off), and further concentrated to give salt crystals. She then used the salt to prepare/cook a variety of food, including PiDan (a kind of preserved duck egg with a very unique flavor), hand-beaten beef ball (so elastic that it could bounce like a Ping-Pong ball), potato, stewed beef, and more ...
"I never get tired of saying it: real food heals. Food has the power to prevent and reverse disease, and the more we know about it, the more power we have to curate a targeted diet to help us reach our health goals. The catch is that we have to choose the right foods, the ones that elevate us, and simultaneously ditch the poor-quality ones that harm us. There are powerful compounds in foods— like curcumin, genistein, catechins, lycopene, resveratrol, quercetin — that have medicinal impacts on the body. That’s why I call the grocery store the drug store; we can literally eat our medicine at every meal.
My guest this week on The Doctor’s Farmacy, Dr. William Li, is here to tell us all about eating to beat disease and making the idea that food is medicine second nature. You may also be surprised to find out that angiogenesis, or how the body forms blood vessels, is a common denominator in creating optimal health. William Li, MD, is a world-renowned physician, scientist, speaker, and author of Eat to Beat Disease: The New Science of How Your Body Can Heal Itself. He is best known for leading the Angiogenesis Foundation."
[video v=UUSWWI2qVt4]
Bonus film - Can we eat to starve cancer? (Angiogenesis) - Dr. William Li ...
Thousands of years ago, a magic leaf traveled worldwide from China. And this year, around Grain Rain, I went tea picking before the best season is gone. Then I roasted green tea and scented some with flowers! For me, drinking tea is as much of high art as everyday life-- that's the essence of inclusiveness. 【李子柒 LiZiQi】
A mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, napiform root. It is similar in appearance to fresh horseradish but packs a lighter peppery punch similar to watercress. Unlike other radishes, it is as good cooked as it is raw.
A very beautiful film and culinary masterclass with LiZiQi 李子柒.
Dishes include SiChuan pickles, NorthEast sauerkraut and several types of XianCai, salty side-dish, and SuanCai, sour cabbage, with spice and without. Similar to Korean kimchi - Korean is one of the 56 ethnic groups in China.
Don't miss it ...
[video v=B6bJ_vTslyo]
Rimo Z :
0:23 Rapeseed flowers
2:50 White Radish
3:37 Carrot
4:31 Chinese Cabbage
6:03 Mustard, then dehydrate the vegetables
7:58 Smear chilli sauce
8:28 Sealed for 1 month
8:51 Pine leaves for smoking the meat (Bacon)
9:03 Orange or clementine
9:10 Pomelo on the tree
9:22 Start smoking the sausage and meat
9:30 Add the pomelo and orange peel to enrich the flavor
10:16 Add salt and chilli powder, start pickling the dehydrated radish and carrots
10:36 Dried fish
11:58 put the dried fish, sausage and meat (or bacon) for boiling before eating or further cooking, this step helps to clean the food and reduce the salt
12:47 stir fry with ginger and then start stewing with green onion and orange peel
13:34 Fermented pickle cabbage (non-spicy)
13:49 Fermented pickle cabbage (spicy)
14:06 Minced meat with oil, spice powder, green onions, soy sauce, ginger and 14:14 hot oil to increase the aroma
14:26 Chop the pickle Chinese cabbage
14:38 Mix the minced meat and pickled cabbage, start making dumplings
15:53 Cut the salted meat, stir fry with green onion and stew with the dried vegetables
15:52 Add spicy pickled cabbages
16:16 Add some hot oil on top of the pickle dishes to excite the fragrance
16:42 Cut the boiled sausage, salted meat etc.
17:49 Looks like rose tea
17:55 Just white congee
米老鼠 : Kimchi first appeared in the book of songs. It was interpreted as sauerkraut in China. Korean kimchi originated in the Tang Dynasty. Tang Dynasty general Xue Rengui was assigned to Korea (today's Korea) by the government to settle down in Korea. Many of his entourage were from Jiangbei County, Chongqing, who could make kimchi in his hometown. Since then, Chongqing kimchi has entered Korea. Several wars in Korea have brought this kind of dish into Korean civilian families. Kimchi went through several stages before it became the real Korean kimchi. The first stage is the Three Kingdoms period, when the pickled dishes or radish, cucumber, etc., introduced to South Korea after adding leeks and other fresh vegetables. In the second stage, in the Korean period, the production methods began to be enriched, and the raw materials were added to the base. The third stage is that cabbage has become the main raw material, which is what we eat now.
Persimmons taste like no other fruit. They have a silky, slippery texture and taste kind of like the fabulous fruity love child of a mango and a roasted sweet pepper, with some cinnamon in the background. They are rich and tangy and sweet, all at the same time. --- TreeHugger
May the red, red persimmons bring you a happy, prosperous New Year !
The pomelo (Citrus maxima or Citrus grandis) is the largest citrus fruit from the family Rutaceae and the principal ancestor of the grapefruit. It is a natural, i.e., non-hybrid, citrus fruit, native to southeast Asia.
Or Tofu, as they say in HK / West.
With chick peas, Shiitake mushrooms, chili oil and SiChuan peppercorns ...
Chili oil ...
Wil Yeung :
Ingredients:
4 dried shiitake mushrooms
2 1/2 cups water
3 sticks green onion
1 cup canned chickpeas
1lb soft or medium firm tofu
2 pieces garlic
1 small piece ginger
1-2 tsp Sichuan peppercorns (or black peppercorns)
3 tbsp chili oil (https://youtu.be/DUDKIcYltZA)
1 tsp chili powder
2 tbsp doubanjiang (Chinese broad bean chili paste)
1 tsp cane sugar
1 tbsp soy sauce
splash of rice vinegar
1 tbsp potato starch + 1 tbsp water
Directions:
1. Place the dried shiitake mushrooms in a small saucepan and add in the water. Cover and bring to a boil
2. Chop the green onion. Roughly crush the chickpeas with a fork
3. When the water comes to a boil, simmer on medium for 10min
4. Drain out the tofu and carefully slice into cubes
5. Pour out and reserve the mushroom water. Cool down the mushrooms with cold water and squeeze out the liquid. Then, remove the stalks from the mushrooms and finely dice
6. Finely chop the garlic and ginger
7. Heat up a sauté pan to medium heat. Toast the peppercorns for 1min. Then, grind down the peppercorn in a pestle and mortar
8. Place the pan back onto medium heat. Add the chili oil
9. Sauté the chickpeas and mushrooms for 1-2min. Add the garlic and ginger and sauté for another minute
10. Add in the chili powder, crushed peppercorn, and the doubanjiang. Give the pan a good stir, then add in the reserved mushroom water
11. Add in the cane sugar, soy sauce, and rice vinegar. Give the pan a stir
12. Make a slurry by combining the potato starch with 1 tbsp water
13. Slowly pour in the slurry while stirring
14. Add in the tofu and gently stir around them
15. Plate and garnish with the chopped green onion
Bonus film - vegan Dan Dan Mian (noodles) ...
Ingredients:
4 broccolini
1 large piece garlic
small piece ginger
2 sticks green onion
1/2 cup canned chickpeas
small bunch canned bamboo
2 tbsp white sesame paste (or tahini)
3 tbsp soy sauce
3 tbsp chili oil (https://youtu.be/DUDKIcYltZA)
1 portion Chinese wheat noodles or udon
1/2 tbsp Sichuan peppercorn
drizzle of grapeseed oil
1 tsp liquid smoke
2-3 tbsp crushed roasted peanuts
1 tbsp white sesame seeds
Directions:
1. Chop the broccolini into bit sized pieces. Finely chop the garlic and ginger. Chop the green onion separating the white part from the green
2. Roughly mash the chickpeas in a small bowl with a fork. Slice the canned bamboo
3. Bring a small pot of water to boil for the noodles
4. Make the sauce by combining the sesame paste, 2 tbsp soy sauce, chili oil, and the green part of the green onions
5. Boil the noodles to package instructions
6. Heat up a sauté pan on medium heat and toast the peppercorns for 45sec
7. Crush the peppercorns in a pestle and mortar. Place the pan back on the heat and drizzle some grapeseed oil
8. Add the garlic, ginger, and green onion
9. Add the broccolini and sauté for 3-4min
10. Add the chickpeas, bamboo, and liquid smoke. Sauté for 4min
11. Add the crushed peppercorns and 1 tbsp soy sauce. Give it a good stir, then turn off the heat. When the noodles are cooked, strain out the water
12. Pour the prepped sauce into the serving bowl
13. Add the noodles into the sauce and top with the sautéed veggies
14. Top with the crushed peanuts and sesame seeds
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE:
https://www.yeungmancooking.com
In the West, mung beans are known from being the source of bean sprouts; yet they are more versatile than just that. Follow the whole life of the mung bean and how to make mung bean pastries.
From seeds to beans takes about 4 months if planted in the spring. To get bean sprouts from the beans can take little more than a week ...
The shiitake mushroom is native to east Asia (especially China and Japan), and is cultivated and consumed in many Asian countries. It is considered a medicinal mushroom in traditional Asian medicine, and tastes great.
In the West you can find these in dried form at many Asian stores, and even large supermarkets, possibly in the 'ethnic' section. Soak in warm water before use. A must try.
Bonus film - Matsutake mushrooms 松茸 ...
春暖花开，来上一锅享誉巴蜀的盐排骨可好？
ZiQi wrote the following when she released this video on Chinese social media on father's day 2016 :
I don't have a signature dish. I just heard from grandma that you liked it.
I don't remember your face, but there's always a silhouette in my head, and I know that it's you.
It hasn't been easy without you by my side.
It's been twenty two years. I really miss you.
Her father passed away when she was a young child. The background song is by an artist named 薛之谦 and is called 我好像在哪见过你 - I think I have met you somewhere ...
Mostly food ; )
The Forbidden City (Palace Museum) and more in this China travel and culture vlog.
A masterclass of video editing and use of music. A vlog that is 'show, don't tell'.
A trip around the sights and tastes of BeiJing, China.
With Dear Nessie (and Hannah) ...
Bonus film look-book ...
"There's a century-old walnut tree growing in JiuFang, YunNan province, which can yield more than 1,500 kilograms of walnuts a year. Each year during the harvest season, I would go and get some walnuts for later use. Compared to newly grown trees, its walnuts are more fragrant and tasty. They are the perfect ingredients for making porridge or cold salad dish."
"Under the red pine trees above 3,000 meters sea level, there is a fairy ingredient - 松茸 (Matsutake; the French call it Champignon de pint). It's an edible fungus with extremely high nutritional value and a very special aroma. It still can not be artificially cultivated. From "Charcoal Roasted Matsutake" to "Matsutake Chicken Soup" to "Matsutake Wine" ... I made these dishes with the utmost devout ritual using this most precious ingredient!"
自制模具做月饼
"On Mid-Autumn Festival, I made a wooden mold to make five-nuts mooncake from my childhood memory.
When I was young, I love to eat melon seeds, peanuts, crystal sugar in five-nuts mooncake, and occasionally I could eat a bit of sour pericarpium citri reticulatae.
When l eat such a five-nuts mooncake again, all the memories come back."
中秋团圆佳节，自己做个月饼模尝试制作儿时的五仁月饼，
小时候最喜欢吃里边的瓜子、花生、冰糖，偶尔还能吃到一丝酸涩的陈皮
当再一次吃到这样的五仁月饼，所有回忆都变得清晰起来。
From green Mung Beans ...
Sprouted beans add a nice soft crunch to stir-fries, and also make the nutrition they contain more easily absorbed. There are many other herbs, seeds, garlic shoots and more to explore, without a farm, or even a garden.
Two films; sweet rice dumplings further down.
Chicken and cilantro, pan fried ...
Chicken and cilantro dumplings（makes 60 dumplings）
ingredients：
dough：
all purpose flour or dumpling flour 400g a little bit more than 2.5 cups
salt：1g 1/4 teaspoon
room temperature water ： 240g a little bit less than a cup
fillings：
cilantro：150g
chicken thigh：500g
regular soy sauce：16g 1 tablespoon
ginger paste：3g 1/2 teaspoon
egg white ：1
white pepper powder ：1g 1/4 teaspoon
five-spice powder：1g 1/4 teaspoon
2 green onions chopped
salt：4g 1/2 teaspoon
sesame oil ：4g 1 teaspoon
for frying ：
oil 12g 1 tablespoon
water 60g 1/4 cup杯
cook for 5-6 minutes
Sweet rice dumplings
fillings：
roasted black sesame seeds： 80g
pecans or other nuts 30g
sugar：80g 1/4 cup and 1 tablespoon
melted unsalted butter: 60g 1/4 cup
water：30g 2 tablespoons
wrap:
glutinous rice flour：250g 2 cups
boiling water：140 g 1/2 cup and 1 tablespoon
room temperature water：70g 1/4 cup and 2 teaspoons
to boil the sweet dumplings：
boiling water 800g 3 cups and 1/4 cup
arrowroot starch or lotus root starch or corn starch 22 g 2 tablespoons
water 125g 1/2 cup
fermented sweet rice：1/3 cup
sweetened osmanthus sauce ：2 tablespoons
Bonus film : soup dumplings ...
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