#sichuan chili flakes

[what-marsha-eats]

#brownie mix #gochugaru #sichuan chili flakes #aleppo pepper flakes #light brown sugar #chopped nuts #cream cheese #tahini #chili crisp #spicy sweet #sweet and spicy #brownies

[sneakyguacamole]

Sichuan Pork Ragu

Via Lucky Peach. 2 tbsp neutral oil 2 large yellow onions, halved and thinly sliced (about 5 cups) 1 lb ground pork 1 tbsp chopped garlic 2 tbsp doubanjiang or gochujang (spicy chili-bean paste) 1 tbsp sichuan peppercorns 1 tsp chili flakes (preferably gochugaru) 1 tbsp soy sauce 1 tbsp sugar 1/4 cup water kosher salt 2 cups coarseley chopped bok choy (I used what I had at home – snap…

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#bok choy #chili flakes #doubanjiang #gochugaru #gochujang #meals #onions #pork #sichuan pepper

[ayeforscotland]

would you drop the chili oil recipe? 🔥🌶️👀

1. Add:

Sichuan peppercorns (ground)

(?Ideally) Sichuan dried chilli (I had to use chilli flakes and I don’t think it was as good)

Salt

4 cloves of garlic (diced)

into a heat-proof bowl

2. Heat a neutral oil to 250 Fahrenheit - you don’t want it going too high

3. When the oil is ready add aromatics. I used:

Ginger

Star Anise

One chopped shallot

Bay leaves

5 Cloves

4. Simmer that for around 20-30 minutes

5. Scoop out all the aromatics

6. Carefully(!) pour the hot oil into the heatproof bowl with the chilli and garlic

7. Stir thoroughly, leave it to sit and cool down, transfer to a air-tight container and refrigerate.

Apparently it’ll keep well for around 2-3 months

[najia-cooks]

Black garlic chili noodles

These fried wheat noodles are coated with a sauce made with Chinese chili oil (made from Sichuan chili flakes simmered with spices such as fennel, star anise, bay leaf, and Chinese cinnamon) and black garlic (which has been heated over a period of weeks to eliminate sharp-tasting compounds and produce an earthy, date-like sweetness). The complex spiciness from the chili oil and subtle, anise-y sweetness from the black garlic combine to produce a delicious, addictive result!

Recipe under the cut.

Patreon | Tip jar

Serves 4.

INGREDIENTS:

For the dish:

7oz (200g) Chinese wheat noodles

3 Tbsp neutral oil

2 leaves cabbage, or other vegetables of your choice, cut into bite-sized pieces

1 yellow onion, chopped

2-3 green onions (scallions), for garnish

For the sauce:

2 bulbs black garlic

1-2 tsp Sichuan chili oil, to taste

1 Tbsp light soy sauce

1/2 tsp toasted sesame oil

1 Tbsp neutral oil

1 Tbsp vegetarian oyster sauce

pinch sugar (optional)

3 Tbsp water

Chinese or Sichuan chili oil can be found at any East Asian grocery store; you can also make it yourself with dried chilis or chili flakes, vegetable oil, and whole spices. Any kind of Chinese yellow wheat noodles will work; chow mein are best if crispiness is desired. I used lo mein. Even spaghetti will do in a pinch.

INSTRUCTIONS:

For the sauce:

1. Squeeze black garlic into a small bowl and discard the skin. Mash with a fork or whisk until a paste forms.

2. Add the rest of the ingredients for the sauce and set aside.

For the dish:

1. If your noodles need to be boiled, cook them according to package directions. Drain and toss with a little sesame oil to prevent sticking.

2. Heat 1 Tbsp of oil in a large pan on medium-high until shimmering. Add onion and a pinch of salt and sauté 3-5 minutes, until softened and translucent.

3. Add cabbage and cook for another several minutes, until onions are browned and cabbage is softened. Remove onions and cabbage from pan.

4. Add 2 Tbsp neutral oil to the same pan and heat until shimmering. Fry noodles for several minutes until a shade darker--depending on the size of your pan, you may need to do this in batches. I use a pair of chopsticks or the corner of a spatula to agitate the noodles occasionally and ensure that they cook evenly.

5. Return cabbage and onions to pan. Add sauce and cook until it has thickened and coats the noodles. Taste and adjust sauce.

6. Garnish with green onion and serve warm.

#vegan #vegan recipe #cooking #Chinese #noodles #wheat noodles #black garlic #chili oil

[possibly-pasta]

I guess it’s time to make myself some spicy noodle soup again. I really need to not be ill by the end of today. And I have Korean chili flakes, some fermented spicy black bean, ground Sichuan pepper, paprika, cayenne pepper, garlic, ginger, and kimchi. I think that and some noodle packet will make a good ass broth.

#I just need to be better already #but I’m so achy and dont wanna get up to do it #but I must do what I must do #it has spoken

[abramsbooks]

RECIPE: Lamb Wontons (from Win Son Presents A Taiwanese American Cookbook by Josh Ku, Trigg Brown and Cathy Erway)

One time Trigg’s friend Julia Sung was in the kitchen at Win Son and she shared this game her family plays every Lunar New Year. They make wontons and stash a whole peanut inside one wonton. The person who finds the wonton with the peanut gets an extra fat hongbao, or red envelope stuffed with money. The catch? If you accidentally eat the peanut, you get nothing.

We once held this contest in our restaurant where we put a peanut in one of our wontons and would buy the dinner for the winning customer. It’s tricky, though, since people have peanut allergies, so we had to warn everyone who ordered wontons and anyone with the allergy was obviously disqualified. We forget who won, but it was hilarious.

Though wontons are most commonly filled with pork, or a combo of pork and shrimp, these are made with an unconventional lamb filling, which is spiced up with cumin and coriander. It’s served on a bed of labneh and you can add chili oil at your own discretion. This makes for a fun twist on a familiar dish that never gets old.

INGREDIENTS

1 pound (455 g) ground lamb

1 tablespoon grated fresh ginger

1 tablespoon grated garlic

2 teaspoons red chile flakes, such as gochugaru or Sichuan chile flakes

½ teaspoon salt

1 teaspoon toasted white sesame seeds

1 teaspoon toasted sesame oil

1 tablespoon light soy sauce

2 teaspoons rice wine, preferably Taiwanese, or use Shaoxing rice wine as a substitute

1 heaping cup (45 g) packed flat chives or 4 large scallions, chopped

1 pack square yellow wonton wrappers (about 50)

2 teaspoons cumin seeds, for dusting (optional)

1 cup (240 ml) labneh

1 cup (240 ml) Sweet Soy Dipping Sauce (as featured in the book)

House Chili Oil (as featured in the book) or your favorite chili oil, such as Lao Gan Ma Spicy Chili Crisp (optional)

1 cup (16 g) chopped fresh cilantro leaves and tender stems (optional)

2 teaspoons “Lamb” Spice Mix (as featured in the book)

Fold together the lamb, ginger, garlic, chile flakes, salt, sesame seeds, sesame oil, soy sauce, rice wine, and chives (do not overmix). Marinate in the refrigerator overnight, or for up to 2 days.

To make a wonton, place a wrapper in a diamond shape on your palm. Place about 1 teaspoon of the filling horizontally along the lower half of a wrapper. Dip your finger in water and trace the sides of the wrapper to wet it; wet a line just above the center of the wrapper. Fold the bottom edge over the filling and seal along the sides, and at the top, leaving about ½ inch (12 mm) of the wrapper at the top edge. Be sure to seal the edges securely shut, and try to squeeze out any air pockets. Wet the corners of both bottom edges of the wrapper, and twist them backward to meet. Pinch where they meet to seal the wrapper there. Repeat with the rest of the filling and wrappers.

As you fold the wontons, place them on a lightly floured surface such as a sheet pan. Freeze if not using immediately; the wontons can be boiled from frozen without thawing.

Bring a large pot of water to a boil. Drop in the wontons in batches (according to however many you’re serving) so as not to overcrowd the pot. Cook for about 6 minutes, until they float and the skins are translucent. Carefully remove the wontons with a slotted spoon or spider and transfer to a bowl.

Using the back of a spoon, spread the labneh on a platter to serve family-style. Arrange the boiled wontons on top. Sprinkle with the cumin seeds, Sweet Soy Dipping Sauce, and the chili oil, if using, and finish with the chopped cilantro and “Lamb” Spice Mix.

A modern, brashly flavorful guide to cooking Taiwanese-American food, from Brooklyn’s lauded Win Son, Win Son Bakery, and Cathy Erway, celebrated writer and expert on the cuisine

Josh Ku, born in Queens to parents from southern Taiwan, and Trigg Brown, a native Virginian whose mentor was a Taiwanese-American chef, forged a friendship over food—specifically, excellent tsang ying tou, or "flies’ head," a dish of chopped budding chives kissed with pork fat. Their obsession with Taiwanese food and culture propelled them to open Win Son together in 2016. The East Williamsburg restaurant quickly established itself as a destination and often incurs long waits for their vibrant and flavorful Taiwanese-American cuisine.

Ku and Brown have teamed up with Cathy Erway, Taiwanese food expert and celebrated writer, to create this book which explores and celebrates the cuisine of Taiwan and its ever-simmering pot of creative influences. Told through the eyes, taste buds, travels, and busy lives of Ku, Brown, and Erway, this book brings the cuisine of this misunderstood island nation into the spotlight. With 100 creative, yet accessible recipes, this book will unravel the history of this diaspora cuisine. While featuring classic dishes and well-known favorites, this cookbook also stretches this cuisine's definition, introducing new dishes with brazen twists that are fun, flavorful, and decidedly American-born in style.

For more information, click here.

#abramsbooks #abrams books #win son #win son bakery #win son cookbook #win son presents a taiwanese american cookbook #taiwanese american #taiwanese american cookbook #recipe #free recipe #lunar new year #lunar new year recipe #chinese new year

[blastburnt]

I kinda wanna give a go at making my own chili oil sometime. Got a good recipe to start with, or that's your fave?

okay so i don't think i've actually followed a recipe before, just loosely took guidance from various ones, this recipe being one of them. i'm always just praying that my ancestors are looking out for me, which works out for the most part. there's a specific balance i keep chasing so i'm always tweaking it, but what i roughly work with is:

rapeseed oil, enough to cover everything and then some

4-7 cloves of garlic, roughly chopped

2-3 star anise

1-2 bay leaves

1 cinnamon stick

really small knob of ginger

1/2 onion, sliced

1 tsp sugar

2-3 tsp MSG <- you can replace with salt instead

1 tbsp gochugaru / korean chili powder

1 tbsp sichuan peppercorns

1 tbsp black peppercorns

some chili flakes

20-40g whole dried chilis <- you can cut them into smaller pieces, but i tend to leave them as they are

throw everything together* into a small pot of oil and let it heat up gradually, then simmer on a medium low for at least 30 minutes, stirring occasionally. watch the chilies especially, that they don't get too dark - fish them out first if you need to. discard the cinnamon, bay leaves and star anise. people usually say to store it in an airtight container, but i'm lazy and just keep it in a bowl. tastes better after a day.

sometimes i add roasted peanuts and toasted sesame. i think i've tried adding five-spice? basically, it's fun to play around with ratios and whatnot - i've got all those peppercorns and extra chili flakes because i like having more kick to it, so reduce/increase whatever yknow?

*most recipes will have you keep the dried chilis separate for you to pour the hot oil over it, which i believe is to reduce the risk of burning them? but i prefer to let them cook with everything else - just have to keep an eye on it! somehow, i haven't had to worry about the other aromatics burning as much as the chilies...

**i tend to add the gochugaru + chili flakes in the last 10 mins so they're less likely to burn

#oopsies this was a bit longer than i expected. though i guess it's just the ingredients really #no specific measurement for the oil bc i never check 💔 i'll probably do that next time #can you tell i really like garlic.. i'd put in a whole bulb if i could. like. excuse me but you've got some chili in your garlic oil #i made a REALLY good batch once and i've been chasing it ever since. trying so hard to recreate it but AUGHH.... might try again today #btext #staghunters #chili oil tag #maybe i'll share chili oil adventure sometimes. maybe that'll help me keep track of it

[zaobitouguang]

Sauces in Chinese

To follow up on my last post about spices, here are some of the most common sauces used in Chinese cooking! This is an even broader category than spices, so forgive me if I've left out your favorite, but these basics should do the trick to help you understand recipe videos and even fill out your own Chinese pantry.

醬油 (jiàngyóu): soy sauce

生抽 (shēngchōu): light soy sauce - This is the basic soy sauce that is used to season dishes all across China.

老抽 (lǎochōu): dark soy sauce - This darker, more deeply-flavored soy sauce is used in small quantities to add color to dishes.

醋 (cù): vinegar

白醋 (báicù): white vinegar - The same distilled vinegar you'll see in American supermarkets.

米醋 (mǐcù): rice vinegar - This can refer to the basic clear rice vinegar that you'll also see in Japanese cuisine, and also be used as a catch-all term for the other rice-based vinegars listed below.

香醋 (xiāngcù): black vinegar - A dark-colored vinegar made from fermented sticky rice. 鎮江香醋 is a famous variety.

老醋 (lǎocù)/陳醋 (chéncù): mature vinegar - These words can refer to various types of aged vinegars.

料酒 (liàojiǔ): cooking wine

米酒 (mǐjiǔ): rice wine - All of the wines in this list can be drank as well as cooked with, but be warned that if you're in the U.S. most of what you'll find will not be high enough quality to drink (or to use in recipes where wine is the main focus).

黃酒 (huángjiǔ): yellow rice/millet wine - Similarly to other types of wine, there are many varieties of yellow wine and different ways to describe the taste.

紹興酒 (shàoxīngjiǔ): Shaoxing wine - The most common wine called for in Chinese recipes (in the US), this is a type of 黃酒.

白酒 (báijiǔ): baijiu - China's most famous hard liquor can also be used for curing and preserving foods.

玫瑰露酒 (méiguilùjiǔ): rose wine - Another hard liquor that is flavored with rose and used in Cantonese cooking.

油 (yóu): oil

香油 (xiāngyóu): sesame oil - The most popular seasoning oil in Chinese cooking.

菜子油 (càizǐyóu): rapeseed oil - A cooking oil used in Sichuan cuisine with a pungent, mustardy flavor. It's very hard to import into the U.S. but god am I waiting for my Asian grocery store to get some.

花椒油 (huājiàoyóu): Sichuan peppercorn oil - An neutral oil infused with Sichuan peppercorn used to finish certain Sichuan dishes.

辣椒油 (làjiāoyóu): chili oil - A delicious and spicy condiment made by pouring hot oil, potentially seasoned with spices and aromatics, over chili flakes.

紅油 (hóngyóu): red oil, chili oil - Often, but not always, connotates the oil itself without the "sediment" (chili flakes that gather at the bottom).

油潑辣子 (yóupōlàzi): chili oil - Another term for chili oil, this one faring from Shaanxi.

油辣椒 (yóulàjiāo): chili crisp - This is a Guizhou style chili oil made iconic by 老乾媽. It can be a more straightforward chili oil or have add-ins like peanuts, fried tofu or fermented vegetables (get the 三丁 flavor!).

蠔油 (háoyóu): oyster sauce - Pretty common in the U.S. because of the long history of Cantonese immigration here.

魚露 (yúlù): fish sauce - Fish sauce is more famous for its use in Southeast Asian cooking, but is also popular in Fujian cuisine.

蝦醬 (xiājiàng): salted shrimp paste - This is a Cantonese ingredient made of ground-up fermented shrimp.

甜麵醬 (tiánmiànjiàng): sweet bean/wheat sauce - This sauce is often translated as "sweat bean sauce", but it's really made from fermented wheat flour! It's used in many recipes for Beijing's famous zhajiang noodles, though its inclusion is controversial.

豆瓣醬 (dòubànjiàng): fermented soybean paste - This sweetish paste is similar to 甜麵醬, but is actually made out of beans!

辣豆瓣醬 (làdòubànjiàng): spicy fermented bean paste - This iconic Sichuan condiment is confusingly often referred to as 豆瓣醬. Unlike that smooth paste, 辣豆瓣醬 is a spicy, chunky paste made of chilis and beans.

海鮮醬 (hǎixiānjiàng): hoisin sauce - Despite literally translating to "seafood sauce", this sauce has no seafood in it, nor is it served with seafood. It's based on fermented bean sauce with other seasonings and is a popular dipping sauce in Cantonese and American Chinese cuisine.

柱侯醬 (zhùhóujiàng): chee hou sauce - Another Cantonese fermented bean-based sauce, this one has different seasonings from hoisin and is used in braises and stews.

XO醬 (XO jiàng): XO sauce - XO sauce is a luxurious sauce invented in Hong Kong in the '80s containing aromatics, dried seafood, ham and other pricy ingredients.

沙茶醬 (shāchájiàng): shacha sauce/Chinese satay sauce - This sauce is distantly related to but very different from Southeast Asian satay sauce. It's made with dried seafood, aromatics and chilies and popular in Fujian, Teochow and Taiwanese cuisine (and makes an excellent hot pot dipping sauce!).

芝麻醬 (zhīmajiàng): sesame paste - This thick paste is similar to tahini but made with roasted sesame seeds, and is the base for sesame noodle sauce.

豆豉醬 (dòuchǐjiàng): black bean sauce - This sauce is made of fermented black soybeans and garlic and is popular with clams and beef.

蘇梅醬 (sūméijiàng): plum sauce - This sauce is made with salted plums and is similar to duck sauce. It can be used for dipping sauces and glazed meats.

叉燒醬 (chāshāojiàng): char siu sauce -This is the sauce used to flavor Cantonese char siu barbecue pork.

#chinese #mandarin chinese #langblr #studyblr #food #vocab lists #zbtg posts #this one was fun as well! definitely skews cantonese lol #but it seems like that's the stuff that's most familiar/available outside of china #and also they have a LOT of sauces down there lol #when i make a list for fermented foods i think it will touch more on some regions that got relatively neglected #and that's where furu and douchi and duojiao will be

[ourbastardofsorrows]

me at 3 years old: had to be stopped from eating pure cayenne pepper as a delicious snack

me at 31 years old: has to be stopped from eating pure sichuan chili flakes as a delicious snack

#tia text #in my defense for the first one i was a toddler & for the second one i was initially trying them out to see if they'd go in my soup (they d #and then i was like ''these are actually delicious. a little more won't hurt!'' until sister caught me #and Told On Me to mother!!! >:(

[asparkofmadness0]

Truffle Chili Crisp Sauce: All You Need To Know

Truffle Chili Crisp sauce has taken the culinary world by storm, captivating food enthusiasts with its rich, umami-packed flavor profile and irresistible crunch. This delectable condiment combines the earthy essence of truffles with the fiery kick of chili peppers, creating a harmonious blend that elevates any dish it graces. In this article, we delve into the origins, ingredients, and creative uses of Truffle Chili Crisp sauce, inviting readers on a journey to discover the gastronomic wonders it brings to the table.

The Origins: Truffle Chili Crisp sauce draws inspiration from traditional Chinese chili oil, known for its vibrant red hue and bold flavors. The addition of truffle essence adds a luxurious twist, transforming a humble condiment into a gourmet sensation. The fusion of these two distinct elements results in a versatile sauce that can be used in a variety of cuisines, making it a favorite among home cooks and professional chefs alike.

Ingredients:

Chili Peppers: The heart of any chili crisp sauce, the choice of chili peppers determines the level of heat. Common varieties include red pepper flakes, bird's eye chilies, or a combination for a well-balanced spiciness.

Truffle Oil or Truffle Salt: To infuse the sauce with the distinctive aroma and flavor of truffles. The use of real truffle oil or truffle salt enhances the authenticity of the sauce.

Garlic: Freshly minced garlic adds a pungent and aromatic element, complementing the truffle and chili flavors.

Soy Sauce: Adds depth and a savory, salty component to the sauce.

Sesame Seeds: For a subtle nutty flavor and added texture.

Neutral Oil: Often vegetable or peanut oil, which acts as a carrier for the flavors and helps distribute them evenly.

Other Spices: Optional additions may include ginger, Sichuan peppercorns, or shallots for an extra layer of complexity.

Creative Uses:

Pasta and Noodles: Toss Truffle Chili Crisp sauce with cooked pasta or noodles for a quick and flavorful meal. The oil-based nature of the sauce coats the noodles beautifully.

Dipping Sauce: Serve as a dipping sauce for dumplings, spring rolls, or any appetizer that benefits from a spicy and aromatic kick.

Pizza Topping: Drizzle over pizza for a gourmet touch, enhancing the cheesy goodness with truffle undertones.

Stir-Fries: Add a spoonful during the final stages of stir-frying for an instant burst of flavor and crunch.

Marinades: Use Truffle Chili Crisp as a base for meat or tofu marinades, infusing your proteins with its unique blend of flavors.

Conclusion: Truffle Chili Crisp sauce stands as a testament to the endless possibilities of culinary innovation. Whether you're a seasoned chef or a home cook looking to elevate your dishes, this versatile condiment is a must-have in your kitchen. Experiment with different recipes, explore new ways to incorporate its bold flavors, and savor the culinary adventure that Truffle Chili Crisp sauce brings to your dining experience.

#Truffle Chili Crisp sauce

[the-faramir]

Niji-iro Tōgarashi

Niji-iro Tetsu and Hanami Sakura were married in Kasai, Minkai Empire, in the year 4698. Together, they had eleven children. To honor her children, Sakura developed a family recipe for a zesty spice blend that she dubbed "Niji-iro tōgarashi" (literally "rainbow chili pepper"), made up of an ingredient corresponding to each child. This spice blend is the secret ingredient in Sakura's famous kitsune udon and is versatile enough to use on beef, chicken, seafood, onigiri, and a variety of other dishes.

3 Tbsp red chili flakes (Akane)

2 Tbsp dried orange peel (Orenji)

2 Tbsp nori (Haiiro)

2 tsp white sesame seeds (Shiro)

2 tsp black sesame seeds (Kuro)

2 tsp red Sichuan/sansho peppercorns (Pinku)

1 tsp green Sichuan/sansho peppercorns (Midori)

1 tsp ginger powder (Kiiro)

1 tsp poppy seeds (Mizuiro)

1 tsp hemp seeds or flax seeds (Chairo)

1 tsp shiso powder (Murasaki)

Toast the peppercorns and seeds until fragrant. Add the rest of the ingredients and toast quickly. Cool, then coarsely grind together with a mortar and pestle (or in one of those new-fangled spice grinders).

Keep in an airtight container. The flavors will degrade over time, so plan to use it all within the month.

#pathfinder #pf2e #extinction curse #kitsune #original character #niji iro togarashi #niji-iro togarashi #character backstory #niji-iro #niji iro #recipe #no the secret ingredient is not love

[food4olsson-lekic]

Chili Oil

2 tbsp chili flakes

2 cloves garlic

1 scallion

4 tsp Sichuan pepper

2 star anise

1/2 tsp salt

100 ml oil

#asian

[eazy-group]

Dan Dan "Noodles"

New Post has been published on https://eazywellness.net/dan-dan-noodles/

Dan Dan "Noodles"

Cook one package of low carb "noodles" per package description

Make chili oil – 1 cinnamon stick, 2 star of anise pods, 2 TB Sichuan pepper corns added to 1 cup veg oil. Bring to simmer and let steep for 6 minutes. Strain and add quarter cup of red chili flake.

Brown protein (pork or beef, 1/2 c to 1 c) and then add 2 tsp black Chinese wine, 2 tsp Hoison, 1/4 tsp Chinese Five Spice, 1/2 tsp of more Sichuan pepper corns until fragrant. Remove from heat.

Cut up 1/3 cup of pickled mustard greens. Pan Seared until heated through then add to meat.

Sauce – 2 TB tahini paste, 2 TB Sichuan pepper corns, 3 TB soy sauce, 1/2 cup prepared chili oil.

Combine sauce with meat and low carb noodles.

submitted by /u/Krissy_loo [comments]

Source link

[ghostlyfaceflower]

Mapo Tofu

Here is a recipe for Mapo Tofu that I found on [China Sichuan Food](https://www.chinasichuanfood.com/mapo-tofu-recipe/):

Ingredients:

- 450 g soft tofu (I am using Szechuan tender lushui tofu)

- 100 g minced meat-beef or pork

- ½ tbsp. sesame oil

- ½ tsp. salt

- 3 tbsp. cooking oil, divided

- 1.5 tbsp. Doubanjiang, roughly chopped

- ½ tbsp. fermented black beans, also known as dou-chi and fermented soya beans, roughly chopped

- 1 tbsp. chili powder or pepper flakes (optional)

- Broth or water for braising (I use 400ml this time)

- 1 tbsp. light soy sauce

- 1 tsp. sugar (optional for reducing the spiciness)

- 2 scallion whites, finely chopped

- 4 scallion greens or garlic greens, finely chopped

- 2 garlic cloves, finely chopped

- 5 ginger slices, finely minced (around 1 teaspoon)

- ½ tbsp. Sichuan pepper for making fresh ground powder k9

- Water

- Cornstarch

Instructions:

1. Cut the tofu into small cubes and set aside.

2. Heat up a wok with cooking oil and fry the minced meat until it turns brown.

3. Add Doubanjiang and fry until fragrant.

4. Add garlic, ginger and Sichuan pepper powder and fry until fragrant.

5. Add fermented black beans and chili powder or pepper flakes (optional) and fry until fragrant.

6. Pour in broth or water and add salt, sugar and light soy sauce.

7. Bring the mixture to a boil and add the tofu cubes.

8. Cook over medium heat for around 5 minutes.

9. Mix cornstarch with water and pour into the wok.

10. Stir gently until the sauce thickens.

11. Add sesame oil and scallions.

12. Serve hot with steamed rice.

Enjoy your meal!😋

#bing ai #angelbeats! #chinese food #tenshi #kanade tachibana

[deanyorkiewinchester]

Just inhaled Sichuan chili flakes up my nose while trying to make chili oil. this is not fine

[rahulsrao]

Dan Dan Mian

FOR THE PORK

1/2 lb ground pork, beef, chicken or crumbled tofu

1 tbsp chopped garlic (approximately 3 cloves garlic)

1 tsp chopped ginger

1 tbsp soy sauce

1 tbsp shaoxing wine

pinch of black pepper

1 tbsp cooking oil

Chili oil sauce

1/8 cup vegetable oil

1 tbsp sesame oil

1 tsp chili flakes

2 tsp ground Sichuan peppercorns

2 tbsp soy sauce

1 tsp Chinese black vinegar

2 tsp hoisin sauce

1.5 tbsp tahini

1/2 tbsp sugar