Videos about recipe, China

A taste of China at home : HoiSin sauce

Introduction:

Hoisin sauce is a thick, flavorful condiment commonly used in Chinese cuisine as a dipping sauce, marinade, or glaze for meat dishes. While store-bought hoisin sauce is readily available, making it at home allows you to control the ingredients and customize the flavor to your taste preferences. This DIY hoisin sauce recipe is simple to prepare and uses easily sourced ingredients.

Ingredients:

  • 1/4 cup soy sauce
  • 2 tablespoons peanut butter (smooth)
  • 1 tablespoon honey or molasses
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 clove garlic, minced
  • 1 teaspoon sesame oil
  • 1/2 teaspoon Chinese five-spice powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon chili oil or paste, or sriracha or other chili sauce (optional, for heat)

Method:

  1. Combine Ingredients: In a small bowl, whisk together the soy sauce, peanut butter, honey or molasses, rice vinegar, minced garlic, sesame oil, Chinese five-spice powder, black pepper, and chili paste (if using). Mix until smooth and well combined.
  2. Adjust Consistency: If the hoisin sauce is too thick, you can thin it out with a little water or additional soy sauce. If it's too thin, you can add more peanut butter or honey to thicken it to your desired consistency.
  3. Taste and Adjust: Taste the hoisin sauce and adjust the seasoning as needed. You can add more soy sauce for saltiness, honey for sweetness, vinegar for acidity, or chili paste for heat, according to your taste preferences.
  4. Store: Transfer the homemade hoisin sauce to a clean, airtight container and store it in the refrigerator for up to 2 weeks. Allow the flavors to meld together for at least an hour before using the sauce.

Usage Tips:

  • Use homemade hoisin sauce as a dipping sauce for spring rolls, dumplings, or roasted meats.
  • Brush it on grilled chicken, pork, or tofu as a flavorful marinade or glaze.
  • Stir it into stir-fries or noodle dishes for added depth of flavor.
  • Adjust the sweetness, saltiness, and spiciness of the hoisin sauce to suit your taste preferences.

Enjoy your homemade hoisin sauce in your favorite Chinese dishes!

Hoisin sauce is commonly used as a condiment for Peking Duck. Peking Duck is a famous dish from Beijing (formerly known as Peking), where roasted duck is served with thin pancakes, along with condiments such as hoisin sauce, sliced scallions, and cucumber.

When enjoying Peking Duck, diners typically spread hoisin sauce onto a pancake, then add slices of roasted duck, along with some sliced scallions and cucumber. The pancake is then rolled up and eaten as a delicious and flavorful wrap.

Hoisin sauce complements the rich, savory flavor of the roasted duck with its sweet, salty, and umami notes. It adds depth and complexity to each bite and enhances the overall dining experience.

While hoisin sauce is a key component of Peking Duck, you can also use it as a condiment for other dishes, such as stir-fries, grilled meats, spring rolls, and more. Its versatility makes it a popular choice in Chinese cuisine.

A taste of China at home : Chilli Oil

Introduction:

Chili oil is a versatile and flavorful condiment widely used in Chinese cuisine, particularly in SiChuan and HuNan dishes. It adds heat, depth and aroma to a variety of dishes, from noodles and stir-fries to dumplings and marinades. Making chili oil at home allows you to customize the flavors and heat level to your preference, and it's surprisingly simple to prepare, with just a few key ingredients.

Ingredients:

  1. A neutral Oil: Choose a neutral oil with a high smoke point, such as canola oil, grape-seed oil, or peanut oil. This will serve as the base for the chili oil and carry the flavors of the aromatics and spices.
  2. Dried Chilies: Use dried chili peppers of your choice, such as Chinese facing-heaven chilies, Thai bird's eye chilies, or arbol chilies; but any will be fine. Adjust the quantity based on your preferred level of heat. If whole dried chilies, crumble into flakes. Some sliced fresh chilis can also be included.
  3. Sichuan Peppercorns: Optional but highly recommended for authentic Sichuan flavor. Sichuan peppercorns add a citrusy, floral aroma and a distinctive numbing sensation to the chili oil. Can be bought at a Chinese grocery store or online.
  4. Aromatics: Garlic, ginger, and scallions are common aromatics used in chili oil. They add depth and complexity to the flavor profile.
  5. Spices: Optional spices such as star anise and cloves can be added for additional flavor and complexity.
  6. Salt: A pinch of salt enhances the overall flavor of the chili oil.

Method:

  1. Prepare the Ingredients: If using whole dried chilies, remove the stems and cut or tear them into smaller pieces. Peel and slice the garlic and ginger. Cut the scallions into small pieces.
  2. Infuse the oil: In a saucepan or skillet, heat the neutral oil over low to medium heat. Add the dried chilies, Sichuan peppercorns (if using), garlic, ginger, plus any optional spices. Cook gently, stirring occasionally, until the aromatics are fragrant and slightly golden, about 10-15 minutes.
  3. Cool the oil: Remove the pan from the heat and let the oil cool. This allows the flavors to infuse into the oil.
  4. Strain the oil: Once the oil has cooled, strain it through a fine-mesh sieve or cheesecloth into a clean container.
  5. Storage: In an airtight container, store the chili oil in a cool, dark place or in the refrigerator for longer shelf life.

Tips:

  • Adjust the quantity of dried chilies and SiChuan peppercorns to your preferred level of heat and numbing sensation.
  • Experiment with different aromatics and spices to customize the flavor of your chili oil.
  • A little sesame oil can be added at the end to further enhance the flavor and aroma of the chili oil. Toasted sesame oil, in particular, adds a rich, nutty flavor that complements the spices and aromatics.
  • Be careful not to overheat the oil, as this can cause the aromatics and spices to burn and develop off-flavors.

Enjoy your homemade chili oil drizzled over noodles, stir-fries, dumplings, or any dish that could use a spicy kick and aromatic depth! Give some to your friends and relatives : )

DIY wood mold for mooncakes and a special ‘five nut’ recipe

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。

[video v=aPonC3lmVGI]

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