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This popular Yunnan lunch item is easy to cook but difficult to translate. It has no catchy English name. For several years I was sure 红三剁 meant "three red things that were chopped." This was always puzzling because it uses red tomatoes and pink lean pork, but combines those with very green peppers for color contrast. What happened to that third red ingredient? Regardless of the linguistic issues, I can show you how to whip it up at home. This is a quick and easy dish to make, doesn't require any fancy ingredients or techniques. Furthermore, it's difficult to mess it up; a good beginner 初级 project. A couple of nice ripe tomatoes 番茄，two or three long green peppers 尖椒, the white part of one large spring onion 大葱, a couple cloves of garlic 大蒜 and a small piece of fresh ginger 老姜。 Lean pork works best for this dish and I usually buy a piece of tenderloin 里脊。Marinate it 腌制 for 20 or 30 minutes with a couple teaspoons of cooking wine 料酒 and a teaspoon of corn starch 淀粉。Sometimes I also add a half teaspoon of sesame oil. Drop the tomatoes into boiling water briefly, score the skin with the tip of a knife and slip it off. Use a spoon to scoop out and discard the seeds and pulp in the center. Chop them fine. Mince the ginger and garlic. 剁碎 Slice the spring onion fine. Do the same with the long peppers, removing the white fibrous sections and some of the seeds. These long slender green peppers are not very hot; the lady from whom I bought them at the market described them as "mild and fruity." Still, if you don't like spicy things at all, you could substitute sweet bell peppers 甜辣椒 (also called 柿子椒）。 Gentle reminder: You already started the rice, didn't you? Don't even think about heating the wok until the rice is ready. My rice cooker just dinged, took about 30 minutes plus a 15 minute soak. I checked the rice visually to make sure the surface had those important small steam holes. (Those tell you it's done.) Fluffed it up with a couple of chopsticks. Unplugged the cooker (don't leave it on "keep warm" 保温 or you will wind up with overcooked rice.) Closed the rice cooker lid, and now we are ready to proceed with the stir fry. Double check to be sure everything is ready; once you start the process, it goes fast. Today I used 150 grams of finely chopped meat 碎末肉 with two tomatoes and two long green peppers. These ratios are not critical, and you can make this dish by eye if you just use roughly equal amounts of meat, tomatoes, and peppers. First quick-fry 翻炒 the lean ground pork 猪肉末 with the minced ginger 碎末姜。Take it out and set it aside when about three quarters done 七成熟。The meat does not need to be browned, but it does need to lose its pink color. Wipe out the wok and add a little more oil. (Most Chinese families use a stiff bamboo whisk for this.) Stir fry the green peppers and the minced garlic for half a minute or so over high heat, being careful to not burn the garlic. When you can smell the aroma, add the tomatoes and the spring onion. Cook a minutes or so, adding stock 高汤 or water as needed to keep it from becoming dry and taking on a scorched note 糊。 Add the cooked meat and stir well, adding more liquid as needed. The result needs to be slightly soupy, not dry. Add salt 食盐 to taste and MSG 味精 if you like it. I usually add about a fourth of a teaspoon unless my guests ask me not to. Stir fry for a minute or two on medium heat. (Don't walk away.) And voila, the finished product. Serve it in a bowl beside steamed rice. My friends and I usually spoon some out and combine it with fluffy white rice in our individual bowls. Sometimes I present it as a plated "covered rice" dish 盖饭 because that looks extra nice. Either way, it tastes top notch. Hope you will give it a try someday soon, especially if you are in the mood for something with no good English translation.
Fennel 茴香 (huixiang) here means the fragrant lacy fronds of the fennel plant; not the solid bulb that you are used to seeing in the west. If you've traveled much in China, you have probably met it paired with ground pork in dumplings 茴香猪肉饺子, but in Yunnan it's the prime ingredient of a very tasty soup. Yunnan takes pride in making main dishes out of several items that you are used to thinking of as seasoning or garnish. Mint is one such that we have looked at before. Link to that: Mint soup Today I'll show you how to make an honest, straight-forward soup from fennel and silky tofu. The process couldn't be more simple. My concern, however, is that you might not be able to get fresh fennel fronds overseas. Even though the plant has a long growing season, the fronds are delicate and surely don't travel well. Pretty sure they are usually just discarded, like carrot tops. Here's the kind of fennel we are talking about. Bought some this morning in the market. Three big handfuls at 1 Yuan each. (Fennel in the middle of the image.) Stopped a few minutes later on "tofu row" for 2.5 Yuan worth of Mrs. Zhang's best small-batch soft tofu (嫩豆腐)。Note how the firm tofu (老豆腐) in the foreground stands up straighter. The soft tofu towards the rear is bulging and leaning over. Please click the photos to enlarge them. At home I washed the fennel and chopped it into pieces a couple inches long. Three slices of fresh ginger 生姜 and a piece of aged dry tangerine peel 橙皮, just to kick it up a notch. Don't fret if you don't have aged tangerine peel; it's not essential; just leave it out. In fact it's worth pointing out that this is an extremely flexible recipe: if you want more fennel or less fennel, that's OK; if you want more tofu or less tofu, that's OK too. Make it the way you like it. Give the ginger a sharp whack with the side of your caidao 菜刀 cleaver knife to partly crush it and then put it plus the tangerine peel into about 750 ml of chicken stock. One can make this soup more dilute or more concentrated according to taste. If you're vegetarian, it's fine to use plain water instead of stock. Let these seasoning ingredients simmer about 10 minutes to extract more flavor. (Maybe next time I'll simmer them even longer.) Rinse the block of tofu and cut it into irregular pieces, suitable in size to be picked up easily with chopsticks. Gently add the tofu to the stock and simmer it a couple minutes with minimal stirring. This makes the tofu more likely to stay intact instead of falling apart. Then lift the tofu out with a strainer so it won't get too fractured and beat up while you cook the fennel. The fennel only takes two minutes or so. You want it to retain some crunch and not be completely soft. When it has reached that point, add back the tofu. Season with a scant teaspoon of salt 食盐, a dash of white pepper 白胡椒粉, and a half teaspoon of chicken essence 鸡精 ji jing. This latter seasoning, popular in China, is like granulated chicken bouillon plus a small amount of MSG. Let it come back to a simmer, and you're almost done. Taste and adjust the seasoning if needed (might need a little more salt, depending on your chicken stock.) Serve it up. As an afterthought, I garnished the dish with a couple of thinly-sliced cherry tomatoes. I'm sure they caught your eye in the market picture up top. Obviously, I had to buy a few. Big tomatoes are not great right now, but these little ones have lots of flavor with a pleasantly tart finish. Served it with a bowl of left-over chicken rice. It probably would make a nice lunch alongside a grilled pannini sandwich.
If you thought of loofah 丝瓜 as only being a luxurious exfoliating bath scrubber, well…stick around and prepare to have your horizons broadened. The young ones cook up into a very tasty vegetable that is popular in China, especially in the summer. Traditional Chinese Medicine ascribes it cooling properties 清凉, which is why your favorite Chinese grandmother 外婆 made it for you when growing up. She saw it as her sacred duty to keep your humors in balance. This is the kind of loofah you might be used to seeing. These are great for scrubbing away dead skin and are also good for scouring pots and pans in the kitchen. Loofah is a gourd that grows on a climbing vine, gaining maturity really fast. If picked young, it makes good food, and I'll show you how I cooked it up tonight. (Click the pictures to enlarge them.) Here they are at the market, each one adorned with a bright yellow flower. The flowers are edible and I'll show you how to cook those another time. Smaller loofah gourds are available as well, some only 6 or 8 inches long. This plant is related to cucumbers 黄瓜 and zucchini 小瓜。 Here, as all throughout the market, they are vying for table space with kugua 苦瓜 bitter melon, which are at their peak right now and selling like hotcakes. In selecting sigua 丝瓜, look for ones that are of uniform diameter, from stem to flower, end instead of ones that have a thick part and a thin part like a baseball bat or bowling pin. I bought two nice ones, firm and evenly colored, each about the length of my forearm. Together they cost 2.5 Yuan, equivalent to 30 odd cents US. Most of the ones on sale here are the "ribbed" variety, (shown below) because they have a better flavor. The smooth ones are slightly cheaper, but the better-tasting ribbed ones ones are really not going to bust your budget. Mine are laid out here with a couple fresh, sweet carrots 胡萝卜 and some garlic 大蒜 plus a small piece of ginger 老姜。 I bought a few mushrooms 香菇 and a couple large spring onions 大葱。Had some premium Yunnan slow-cured ham/huotui 云南宣威火腿 in the fridge and I pressed it into service. Had I not had any ham, could have used a couple pieces of bacon. One can also make this dish meatless or with tofu. Sliced thin pieces of ham then cut them into slivers. Washed the mushrooms and cut away the stems. Instead of slicing them, cut them into thick sections so they would cook a bit slower and retain more texture. Cut the carrot and the spring onion. Finely chopped the garlic and the ginger. Kept them separate from eachother so I could give the ginger a few seconds head start. (It cooks a little slower than garlic.) Got out several dried red peppers 干辣椒。After all, this is Yunnan. Once everything else was ready, it was time to prep the sigua 丝瓜。Do it last since if it stands too long after being cut, it turns brown. Peel it about half way, strips of skin removed but also leaving some. If you buy smaller sigua, no need to peel it at all. Cut it in rolling wedges, rotating the gourd about 90 degrees between cuts. This looks nice plus it exposes more cut surface area to the spices and lets it absorb more flavor while still cooking fast. The flesh should look white and homogeneous, without prominent cavities or seeds. All set. Ready to fire up the wok. At this point I like to pause and mentally go through the order in which I'll put ingredients on the flame. Items that require more cooking time go in first. I also set out all the spices I'll need right beside the stove top so as to avoid last minute fumbling. In this case, I set out some salt 食用盐, sugar 白砂糖, MSG 味精。A bottle of soy sauce 生抽 and another of aged vinegar 老陈醋。Put a teaspoon of corn starch 淀粉 into a small bowl with enough water to dissolve it into a slurry 水淀粉。 Wok goes onto high flame, when it's plenty hot but not smoking, add the oil. Add the main aromatics (蒜姜.) When they become fragrant 爆香, add the carrots. Once they begin to soften, add the ham, then the mushrooms. All this takes maybe 90 seconds. Stir constantly. Mushrooms release some of their moisture as they cook and following that, they reduce in volume. That's your cue to add the spring onions; don't wait for the mushrooms to brown. You've set the stage for the entry of the star, the tender and juicy loofah gourd/sigua 丝瓜。Put them in the middle, just like you've done with each new ingredient. That's the beauty of a wok for making quick-fried Chinese dishes like this: add new things to the hottest part in the center as you push other ingredients up the sides. Don't walk away. Keep stirring and flipping things 翻炒 as they cook. Turn the heat down to medium. If it looks dry, add a splash of water; don't let it burn. This is the point at which I add dry and wet spices, blending well. 1/2 teaspoon of salt, 1/4 teaspoon of sugar, 1/4 teaspoon of MSG (optional), 1 tablespoon of vinegar, 1 tablespoon of soy sauce. Nothing overwhelming. The sigua gourd 丝瓜 itself has a gentle taste; don't want to hide it or cover it up. Poke a piece of gourd with your chopsticks to gauge resistance; indents easily when the vegetable is done; you can also stick it with a fork. The goal is to have it cooked through without becoming soft. Doesn't take long. Total cooking time is only 4 or 5 minutes. Just as everything is done, add the corn starch slurry. This thickens the sauce and binds the flavors. Serve it up. Goes well with steamed rice. And there you have it: a fresh, tasty supper from the lowly loofah gourd.
The idea behind pulling this information together into one place is to make it more useful to people who are looking for recipe ideas or wondering about dishes they have seen on Chinese menus. Some of these articles have more information than others and not all were done with the same degree of care. My hope is that they still might serve as a starting point for someone who, for example, wants to know what to do with all that fine eggplant they are suddenly seeing in the market at a very low seasonal price or all those great looking wild mushrooms that became available after the summer rains started. Additions are more than welcome: This is not intended to necessarily be a one-person show. If you see something here which is incomplete and that sparks your interest, please fill in the gaps. For example, "Oh, he talked about tomatoes, but didn't even mention the way we always ate them in Chengdu. They were so yummy that way." Please share those tips and secrets with the rest of us by starting a new thread. I'll be glad to index it here and credit you with its creation. It seems that lots of the people who have posted here about food since about 2010 have just visited once or twice as a way to drive traffic to their personal blog sites or to stimulate attention for their YouTube videos. Nothing wrong with that of course, but it has kept the food and drink forum from growing as robust as it otherwise could have. This is a work in progress, so if you see problems with it or have ideas on making it easier to use, please don't hesitate to speak up. I will update the thread as more articles are written over the coming months. Bamboo shoots -- http://www.chinese-forums.com/index.php?/topic/48192-adventure-eating-early-season-bamboo-shoots/ Bamboo shoots and ham -- http://www.chinese-forums.com/index.php?/topic/41586-yunnan-bamboo-shoots-%E4%BA%91%E5%8D%97%E7%AB%B9%E7%AC%8B/ Beans -- http://www.chinese-forums.com/index.php?/topic/52065-cheap-eats-for-the-end-of-the-month-beans-and-rice-tofu-and-sprouts/ Beef -- Mint-beef rice noodle soup -- https://www.chinese-forums.com/forums/topic/57044-mint-beef-rice-noodle-soup-薄荷牛肉米线/ Beef stew -- https://www.chinese-forums.com/forums/topic/57290-yunnan-top-shelf-beef-stew-牛肉炖山药/?tab=comments#comment-444476 Beefsteak -- Discussion of how to order it cooked in a restaurant -- http://www.chinese-forums.com/index.php?/topic/32348-eating-steak-in-china/ Bitter melon -- https://www.chinese-forums.com/forums/topic/56911-taming-bitter-melon-苦瓜炒牛肉/ Stuffed bitter melon -- https://www.chinese-forums.com/forums/topic/57137-stuffed-bitter-melon-酿苦瓜/ Broccoli -- http://www.chinese-forums.com/index.php?/topic/46802-broccoli-and-yunnan-goat-cheese-%E8%A5%BF%E5%85%B0%E8%8A%B1%E7%82%92%E4%B9%B3%E9%A5%BC/ Cashews -- http://www.chinese-forums.com/index.php?/topic/50226-chinatown-supper-at-home-cashew-chicken-%E8%85%B0%E6%9E%9C%E7%82%92%E9%B8%A1%E4%B8%81/ Cauliflower -- Dry fried organic cauliflower -- 干煸有机花菜 -- https://www.chinese-forums.com/forums/topic/57449-dry-fried-cauliflower-干煸花菜/?tab=comments#comment-445668 Century eggs -- Century egg rice porridge -- https://www.chinese-forums.com/forums/topic/53530-century-egg-rice-porridge-皮蛋瘦肉粥/ Celery -- http://www.chinese-forums.com/index.php?/topic/48872-summer-veggie-feast-yunnan-style/ Cheese -- Yunnan goat cheese -- http://www.chinese-forums.com/index.php?/topic/46802-broccoli-and-yunnan-goat-cheese-%E8%A5%BF%E5%85%B0%E8%8A%B1%E7%82%92%E4%B9%B3%E9%A5%BC/ Chicken -- Yellow Braised Chicken 黄焖鸡 -- https://www.chinese-forums.com/forums/topic/57780-yellow-braised-chicken-with-rice-黃燜雞米飯/ Chicken thigh (dark meat)– http://www.chinese-forums.com/index.php?/topic/50226-chinatown-supper-at-home-cashew-chicken-%E8%85%B0%E6%9E%9C%E7%82%92%E9%B8%A1%E4%B8%81/ Chicken breast (white meat) -- http://www.chinese-forums.com/index.php?/topic/52008-using-a-chinese-recipe-corn-and-chicken-stir-fry-%E7%8E%89%E7%B1%B3%E7%82%92%E9%B8%A1%E8%82%89/ Chicken wings -- https://www.chinese-forums.com/forums/topic/57186-chinese-cola-chicken-wings-可乐鸡翅/ Salt baked chicken thighs in a rice cooker -- https://www.chinese-forums.com/forums/topic/57244-salt-baked-hakka-chicken-in-a-rice-cooker-电饭煲焗鸡/ Chicken curry -- Chinese chicken curry -- https://www.chinese-forums.com/forums/topic/57573-chinese-chicken-curry-咖喱鸡肉/ Condiments -- 卤腐 and 腐乳 -- (second part of this post) https://www.chinese-forums.com/forums/topic/56777-crazy-for-pickles-泡黄瓜/?tab=comments#comment-439918 Cucumber salad -- https://www.chinese-forums.com/forums/topic/53783-another-simple-classic-smashed-cucumber-拍黄瓜/?tab=comments#comment-412400 Curry -- Chinese chicken curry -- https://www.chinese-forums.com/forums/topic/57573-chinese-chicken-curry-咖喱鸡肉/ Dim Sum -- Cantonese dim sum -- https://www.chinese-forums.com/forums/topic/54982-enjoying-dim-sum/ Dao, Caidao 菜刀 -- selecting a kitchen knife -- https://www.chinese-forums.com/forums/topic/53912-chinese-cleaver-cai-dao-桑刀-or-菜刀-–-carbon-or-stainless-steel/ (And more knife talk here) -- https://www.chinese-forums.com/forums/topic/54134-show-your-cai-dao-wok-and-other-kitchen-equipment/#comment-415832 Dao, Caidao, Hong Kong cooking knife -- https://www.chinese-forums.com/forums/topic/54306-my-new-hong-kong-knife-菜刀/?tab=comments#comment-416849 Dormitory cooking -- Minimalist Chinese food -- https://www.chinese-forums.com/forums/topic/53539-survivor-china-minimalist-dormitory-cooking/ Duck -- Roast duck mango salad -- https://www.chinese-forums.com/forums/topic/56489-roast-duck-mango-salad/ Edamame Chinese style -- https://www.chinese-forums.com/forums/topic/54585-spicy-chinese-edamame-毛豆/ Eggplant – Cold food -- Steamed eggplant and tomato salad -- http://www.chinese-forums.com/index.php?/topic/44902-summer-food-%E5%87%89%E6%8B%8C/ Eggplant –Steamed eggplant with lufu -- http://www.chinese-forums.com/index.php?/topic/41554-eggplant-%E8%8C%84%E5%AD%90/ Eggplant -- Red cooked eggplant -- http://www.chinese-forums.com/index.php?/topic/48252-hongshao-qiezi-%E2%80%93-an-eggplant-mistake-set-right/ Eggplant -- Fish flavored eggplant -- http://www.chinese-forums.com/index.php?/topic/50126-yuxiang-qiezi-%E9%B1%BC%E9%A6%99%E8%8C%84%E5%AD%90-a-cultural-bridge/ Eggplant and tomatoes stirfry -- http://www.chinese-forums.com/index.php?/topic/48872-summer-veggie-feast-yunnan-style/ Steamed eggplant with garlic -- https://www.chinese-forums.com/forums/topic/56568-steamed-eggplant-with-garlic-vinaigrette-蒜蓉蒸茄子/ Scrambled eggs and tomatoes -- 番茄炒鸡蛋 -- https://www.chinese-forums.com/forums/topic/53734-the-basics-tomatoes-and-eggs-番茄炒鸡蛋/?tab=comments#comment-412117 Ersi -- http://www.chinese-forums.com/index.php?/topic/48526-yunnan-simple-%E7%82%92%E9%A5%B5%E4%B8%9D-stir-fried-ersi/ Lu Ersi -- https://www.chinese-forums.com/forums/topic/55635-yunnan-special-卤饵丝-a-rice-noodle-dish/ Fennel -- Fennel mashed potatoes -- https://www.chinese-forums.com/forums/topic/53803-grandmas-fennel-potatoes-茴香老奶洋芋/?tab=comments#comment-412551 Fennel and tofu soup -- https://www.chinese-forums.com/forums/topic/57547-fennel-tofu-soup-茴香豆腐汤/?tab=comments#comment-446386 Fensi glass noodles -- https://www.chinese-forums.com/forums/topic/54529-chinese-glass-noodles-红薯粉条/ Fish -- http://www.chinese-forums.com/index.php?/topic/51433-yunnan-spicy-fish-%E9%85%B8%E8%8F%9C%E9%B1%BC%E7%89%87/ Garlic -- Single-clove garlic -- http://www.chinese-forums.com/index.php?/topic/44552-kunming-tomato-season/ Goose -- http://www.chinese-forums.com/index.php?/topic/52376-using-prime-local-ingredients-yunnan-huotui-%E8%8A%B9%E8%8F%9C%E7%82%92%E7%81%AB%E8%85%BF/ Green beans -- https://www.chinese-forums.com/forums/topic/57072-liang-ban-凉拌-the-chinese-equivalent-of-salad-四季豆杏鲍菇凉拌/?tab=comments#comment-442671 Green beans 水煮四季豆 -- https://www.chinese-forums.com/forums/topic/57216-too-much-feasting-水煮四季豆，小瓜，茄子/?tab=comments#comment-443779 Ham -- Yunnan Huotui -- http://www.chinese-forums.com/index.php?/topic/52376-using-prime-local-ingredients-yunnan-huotui-%E8%8A%B9%E8%8F%9C%E7%82%92%E7%81%AB%E8%85%BF/ Hongshao Rou (red-cooked pork belly) -- https://www.chinese-forums.com/forums/topic/44461-your-favorite-version-of-红烧肉/?page=2 Huotui -- Yunnan ham -- https://www.chinese-forums.com/forums/topic/56709-improving-a-classic-火腿蒸乳饼-steamed-yunnan-ham-and-mountain-cheese/ Jiucai 韭菜 -- https://www.chinese-forums.com/forums/topic/56328-chinese-chives-韭菜-two-or-three-ways/ Jiucai 韭菜 -- https://www.chinese-forums.com/forums/topic/56335-chinese-chives-griddle-cakes-韭菜煎饼/?tab=comments#comment-435506 Kimchi fried rice Yunnan style -- 酸菜炒饭 -- https://www.chinese-forums.com/forums/topic/56195-a-yunnan-take-on-kimchi-fried-rice-泡菜炒饭/?tab=comments#comment-433973 Kucai 苦菜 -- https://www.chinese-forums.com/forums/topic/54191-stir-fry-chinese-greens-with-ham-苦菜火腿炒饭/?tab=comments#comment-415700 Limoncello -- https://www.chinese-forums.com/forums/topic/55547-middle-kingdom-limoncello/ Loofa gourd -- https://www.chinese-forums.com/forums/topic/57103-loofah-gourd-for-supper-丝瓜炒火腿/ Lotus root – lotus root and shrimp -- http://www.chinese-forums.com/index.php?/topic/51357-spring-flavors-of-china-lotus-root-and-shrimp-%E8%99%BE%E4%BB%81%E7%82%92%E8%8E%B2%E8%97%95/ Lotus root salad -- http://www.chinese-forums.com/index.php?/topic/49345-hot-weather-eats-lotus-root-salad-%E8%97%95%E7%89%87%E5%87%89%E6%8B%8C/ Lotus seeds -- http://www.chinese-forums.com/index.php?/topic/49425-lotus-seeds-%E8%8E%B2%E5%AD%90/ Mangoes -- http://www.chinese-forums.com/index.php?/topic/52008-using-a-chinese-recipe-corn-and-chicken-stir-fry-%E7%8E%89%E7%B1%B3%E7%82%92%E9%B8%A1%E8%82%89/ Mango -- Roast duck mango salad -- https://www.chinese-forums.com/forums/topic/56489-roast-duck-mango-salad/ Market in early summer -- https://www.chinese-forums.com/forums/topic/56632-heres-the-backstory-in-photos-market-early-summer/?tab=comments#comment-438195 Mint -- Mint-beef rice noodle soup -- https://www.chinese-forums.com/forums/topic/57044-mint-beef-rice-noodle-soup-薄荷牛肉米线/ Mint -- http://www.chinese-forums.com/index.php?/topic/51575-early-kunming-summer-mint-soup-and-mangoes/ Mushroom hotpot -- http://www.chinese-forums.com/index.php?/topic/41836-mushroom-hotpot/ Mushrooms -- Wild mushrooms -- http://www.chinese-forums.com/index.php?/topic/41537-wild-mushroom-time-again/ Mushrooms -- Wild pine mushrooms -- http://www.chinese-forums.com/index.php?/topic/49597-%E6%9D%BE%E8%8C%B8%E8%8F%8C-the-worlds-most-expensive-mushrooms/ Mushrooms, cultivated 香菇 -- https://www.chinese-forums.com/forums/topic/56622-spicy-green-peppers-and-mushrooms-香菇炒青椒/ Navigating the local wet market -- http://www.chinese-forums.com/index.php?/topic/51465-a-trip-to-the-local-wet-market-%E8%8F%9C%E5%B8%82%E5%9C%BA/ Nangua squash -- Nangua zhou -- 南瓜粥 -- https://www.chinese-forums.com/forums/topic/55430-chinese-comfort-food-南瓜粥-pumpkin-porridge/?tab=comments#comment-427201 Pea shoots and tofu soup -- https://www.chinese-forums.com/forums/topic/47614-wandoujian-toufu-soup-豌豆尖豆腐汤/ Pickled vegetables -- http://www.chinese-forums.com/index.php?/topic/52065-cheap-eats-for-the-end-of-the-month-beans-and-rice-tofu-and-sprouts/ Pears -- steamed pear with rock sugar -- http://www.chinese-forums.com/index.php?/topic/51906-chinese-medicine-that-tastes-good-%E5%86%B0%E7%B3%96%E7%82%96%E9%9B%AA%E6%A2%A8/ Pear porridge -- Snow pears 雪梨 -- https://www.chinese-forums.com/forums/topic/57682-pear-porridge-for-winter-cough-雪梨粥/?tab=comments#comment-447385 Peppers -- long green peppers 尖椒 -- https://www.chinese-forums.com/forums/topic/55164-triple-cut-red-云南红三剁/ Pickled pears 泡梨 -- https://www.chinese-forums.com/forums/topic/57682-pear-porridge-for-winter-cough-雪梨粥/?tab=comments#comment-447528 Peppers, long spicy green peppers 青辣尖椒 -- https://www.chinese-forums.com/forums/topic/56622-spicy-green-peppers-and-mushrooms-香菇炒青椒/ Steamed pork ribs -- 粉蒸排骨 (+土豆) very simple dish (By DavyJonesLocker) -- https://www.chinese-forums.com/forums/topic/57260-粉蒸排骨-土豆-very-simple-dish/ Potatoes -- mashed potato pancakes -- 头豆泥煎饼 -- https://www.chinese-forums.com/forums/topic/54917-too-many-potatoes-土豆泥煎饼-mashed-potato-pancakes/?tab=comments#comment-423551 Yunnan potato pancakes -- 云南洋芋丝干 -- https://www.chinese-forums.com/forums/topic/54060-yunnan-potato-pancake-云南洋芋丝干/?tab=comments#comment-414600 Potatoes and fennel -- 老奶洋芋 -- https://www.chinese-forums.com/forums/topic/53803-grandmas-fennel-potatoes-茴香老奶洋芋/?tab=comments#comment-412551 Pork loin -- http://www.chinese-forums.com/index.php?/topic/41497-adding-meat/ Pickles -- https://www.chinese-forums.com/forums/topic/56777-crazy-for-pickles-泡黄瓜/ Pork tenderloin -- http://www.chinese-forums.com/index.php?/topic/47975-suancai-chao-rou-%E9%85%B8%E8%8F%9C%E7%82%92%E8%82%89/ Quail tea eggs -- https://www.chinese-forums.com/forums/topic/54342-quail-tea-eggs-鹌鹑茶叶蛋/#comment-417368 Quick food outside (快餐) -- http://www.chinese-forums.com/index.php?/topic/41498-best-kept-dining-secret-%E5%BF%AB%E9%A4%90%E5%BA%97/ Recipe, written in Chinese -- How to use a Chinese recipe -- http://www.chinese-forums.com/index.php?/topic/52008-using-a-chinese-recipe-corn-and-chicken-stir-fry-%E7%8E%89%E7%B1%B3%E7%82%92%E9%B8%A1%E8%82%89/ Red chili sauce, home-made -- 红油 -- https://www.chinese-forums.com/forums/topic/55120-making-your-own-chili-sauce-自制红油/ Rice noodles -- Mint-beef rice noodle soup -- https://www.chinese-forums.com/forums/topic/57044-mint-beef-rice-noodle-soup-薄荷牛肉米线/ Shanyao and beef stew -- https://www.chinese-forums.com/forums/topic/57290-yunnan-top-shelf-beef-stew-牛肉炖山药/?tab=comments#comment-444476 Seasonal vegetables -- https://www.chinese-forums.com/forums/topic/56355-kunming-spring-bounty-seasonal-eats/?tab=comments#comment-435691 Shrimp -- http://www.chinese-forums.com/index.php?/topic/51357-spring-flavors-of-china-lotus-root-and-shrimp-%E8%99%BE%E4%BB%81%E7%82%92%E8%8E%B2%E8%97%95/ Sigua 丝瓜 -- https://www.chinese-forums.com/forums/topic/57103-loofah-gourd-for-supper-丝瓜炒火腿/ Smoked pork -- https://www.chinese-forums.com/forums/topic/55235-hani-twice-smoked-meat-烟熏肉/ Smoked tofu - https://www.chinese-forums.com/forums/topic/56990-addictive-smoked-tofu-青椒豆腐干/?tab=comments#comment-441718 Snow peas -- http://www.chinese-forums.com/index.php?/topic/41474-chinese-vegetarian-cooking/ (post #7) Sprouts -- http://www.chinese-forums.com/index.php?/topic/52065-cheap-eats-for-the-end-of-the-month-beans-and-rice-tofu-and-sprouts/ Strawberries -- http://www.chinese-forums.com/index.php?/topic/51173-strawberry-season-kunming-%E8%8D%89%E8%8E%93/ Suancai with meat -- http://www.chinese-forums.com/index.php?/topic/47975-suancai-chao-rou-%E9%85%B8%E8%8F%9C%E7%82%92%E8%82%89/ Suancai with fish -- http://www.chinese-forums.com/index.php?/topic/51433-yunnan-spicy-fish-%E9%85%B8%E8%8F%9C%E9%B1%BC%E7%89%87/ Stir-fry -- making a stir-fry -- https://www.chinese-forums.com/forums/topic/54191-stir-fry-chinese-greens-with-ham-苦菜火腿炒饭/?tab=comments#comment-415700 Sweet potato/hongshu 红薯 -- https://www.chinese-forums.com/forums/topic/57307-honey-steamed-sweet-potato-蒸蜂蜜红薯/ Taiwan night market snacks -- https://www.chinese-forums.com/forums/topic/54703-taiwan-night-market-snacks-台湾夜市小吃/#comment-421567 The Three Fresh Treasures 地三鲜 -- Eggplant, potato, green pepper -- https://www.chinese-forums.com/forums/topic/57487-the-three-fresh-treasures-地三鲜/ Tofu -- Sichuan Mapo Doufu -- https://www.chinese-forums.com/forums/topic/55081-sichuan-fire-mapo-tofu-麻婆豆腐/ Tofu -- Tofu and ham -- Shiping tofu and Xuanwei ham sauteed with spring onion -- https://www.chinese-forums.com/forums/topic/55009-tofu-and-ham-火腿香煎豆腐/?tab=comments#comment-424232 Tofu from Shiping Town -- https://www.chinese-forums.com/forums/topic/54450-getting-the-most-from-shiping-tofu-香煎石屏豆腐/#comment-418192 Tofu and eggs -- https://www.chinese-forums.com/forums/topic/56975-sunday-brunch-tofu-and-eggs-豆腐炒鸡蛋/ Tofu in Kunming -- https://www.chinese-forums.com/forums/topic/57002-neighborhood-tofu-a-short-practical-tour/ Tomatoes and eggs -- 番茄炒鸡蛋 -- https://www.chinese-forums.com/forums/topic/53734-the-basics-tomatoes-and-eggs-番茄炒鸡蛋/?tab=comments#comment-412117 Tomatoes and green beans -- http://www.chinese-forums.com/index.php?/topic/44552-kunming-tomato-season/ Toon, Chinese Toon -- Xiang Chun -- https://www.chinese-forums.com/forums/topic/53919-wild-china-spring-香椿煎蛋饼/?tab=comments#comment-413601 Wo Sun 莴笋 -- https://www.chinese-forums.com/forums/topic/54904-chinese-stem-lettuce-莴笋炒豆腐/ Wok -- Selecting and seasoning a wok -- http://www.chinese-forums.com/index.php?/topic/51217-wok-and-chopsticks/ Yangmei -- Seasonal fruit -- https://www.chinese-forums.com/forums/topic/54402-yang-mei-season-杨梅-the-chinese-bayberry/ Zhou -- Chinese pumpkin porridge -- https://www.chinese-forums.com/forums/topic/55430-chinese-comfort-food-南瓜粥-pumpkin-porridge/?tab=comments#comment-427201 Zhou -- Chinese rice porridge -- https://www.chinese-forums.com/forums/topic/53530-century-egg-rice-porridge-皮蛋瘦肉粥/ Zhou/Pear Porridge -- https://www.chinese-forums.com/forums/topic/57682-pear-porridge-for-winter-cough-雪梨粥/?tab=comments#comment-447385 Zucchini -- https://www.chinese-forums.com/forums/topic/54552-when-its-too-hot-to-cook-小瓜蒸红椒/
It's been a cold and rainy October; perfect weather for beef stew. Sometimes I make this dish with shortcuts, but today I had time for the "top shelf" version. It took several hours, but came out delicious. Let me show you how to do it. Buy a good looking piece of beef; I most often go for brisket 牛胸肉 or a rib cut 肋排肉。You can use shoulder or rump, but they are tougher and take a little longer to get done. I ask my butcher to include a couple of marrow bones 筒骨; sometimes she is in a good mood and tosses them in free because I am a regular customer 老顾客。Sometimes I have to pay, but even then it's usually only ￥5 extra. Don't need to trim it, just rinse well under tap water 洗净 and cut it into more or less equal sized pieces 切块。This piece of beef weighted 600 grams and cost 38 Yuan. (BTW, you can click the photos to enlarge them.) Put these in a pan with cold water and let them soak 30 minutes. Don't add anything. Some blood will come out and slightly color the water. Here are before and after shots. I use that 30 minutes to prepare dry seasonings for the next step. Boil some water in your wok (no need to get another pot dirty.) Add a splash of yellow cooking wine 黄酒 and a few slices of ginger (don't need to peel it.) Simmer it for two minutes and scoop off the foam 去掉浮沫。Lift out the meat and discard that water. Don't worry about losing flavor; a couple minutes of boiling here just cleans the meat; the long, slow stewing yet to come will develop plenty more good tastes. Let the meat drain and then blot it dry with paper towels so it won't splatter too much when you brown it in oil. Here are the dry spices: a few dry red chilies 干辣椒 at 12 noon, two pods of cardamom 草果 at 2 o'clock. Smash them open with the heavy blunt handle of your knife so they will release their flavor more readily. Cassia bark is next at 6 o'clock. (It's a relative of cinnamon.) At 9 o'clock are two pods of star anise 八角，and in the middle are two or three bay leaves 香叶。Not shown in this photo is a tablespoon of rock sugar 冰糖。 Crush some garlic, two or three cloves, and slice it coarsely. Several large slices of ginger; no need to peel it; cut them big so you can pick them out later before serving. Lay out a heaping tablespoon of rock sugar 冰糖。(This will help give the meat a pleasant golden color. I've included a closer look at the magic ingredient that some people call "The Soul of Sichuan Cuisine." It's Pixian Douban Jiang 郫县豆瓣酱, a fiery paste, concocted of fermented soybeans, broad beans, rice and crushed chilies. It's beloved in Yunnan too, and I buy it in bulk from the spice lady at my nearby wet market so I can always have some in the fridge when needed. It's a staple in my house. A thoroughly worthwhile condiment. It's available in jars from your Asian market or from Amazon. Now you want to brown the meat. Put a couple tablespoons of oil into your wok (which you have dried well after using it to boil the beef) and stir the meat cubes around until it develops some color. One at a time, add the rock sugar 冰糖, ginger, garlic, and the Pixian doubanjiang. You probably recognize this way of starting the meat as typical of recipes for making red cooked beef 红烧牛肉。 Now scoop this out into your pressure cooker 压力锅 with enough water or stock to cover generously .Remember, your vegetables will be added later and the liquid level should be enough to cover them as well. I prefer to use stock, and usually have some in the freezer which I thaw and use for things like this in place of plain water. Add any remaining dry condiments. Deglaze the wok with cooking wine 黄酒 and pour that flavorful juice into the the pressure cooker as well. Put the big marrow bone in with the meat. Add two tablespoons of soy sauce 生抽, a teaspoon of dark soy sauce 老抽。 Close the top and cook it using the "beef/lamb" cycle 牛羊肉。On my pressure cooker that is 25 minutes. When it turns off, don't immediately open the lid with a "quick release" method; give it time to come down to zero pressure on its own. On mine, that means waiting another 25 minutes or so. I use that time to wash up any dishes that have accumulated during the meat prep. Clean and put away my wok. If you don't have a pressure cooker, this stew can be made in a big clay pot set over a burner of your stove, using a very low flame. That requires periodic stirring attention so that it doesn't run dry or scorch on the bottom. A better alternative is an electric clay pot slow cooker 紫砂电锅。These are common in China and usually cost about the same as a pressure cooker (￥350 to ￥450 or so.) Need to allow 4 or 5 hours of slow cooking time. Start it on high and reduce the heat to low after it reaches a boil. I used one of these for years and loved it; only this year did I buy a pressure cooker. When the cooking cycle completes, let the pressure come down on it's own as before. Open it and lift out any pieces of meat that offend you with too much fat or heavy gristle. It's better to trim it now than when it was raw; you lose less flavor. Here's what I discarded, shown below. The immensely-practical Chinese way is to leave it all intact, and let each person just spit out what they don't want later at the table. The remaining beef is now almost tender enough, but not quite. I washed the mint, lovely and fresh. It's an essential part of Yunnan cuisine and even the supermarkets stock it, a large bouquet of it for only a few Yuan. Furthermore, it goes extremely well with beef; the flavors are complimentary. Now add a generous handful of mint and give the meat another cycle, just like the one you did a few minutes ago. This is a good time to get the vegetables ready, except for the shanyao 山药 because it discolors if it stands exposed to air. (You can put it in cold water after cleaning it to retard that process.) I used half an onion. Slipped off the tomato skin by dunking it in boiling water for a minute or so, scoring it with a knife after cooling it enough to handle (using cold running water.) Next I got the shanyao ready. Wash it well with running water; scrub it a little 擦干净。 Since it grows in the earth, sand and soil remain when it is harvested. Shanyao 山药, the name literally means "mountain medicine," is a rhizome, it grows underground in sections up to about three feet long. The best of it is harvested in winter. Chinese Traditional Medicine calls it a "restorative" and "anti-aging" vegetable. Said to "nourish your Qi." It's a highly-recommended cold weather food: suitable for fall and winter. Then peel it and cut it into "rolling sections" 切棍块 -- rotate the stick of shanyao half a turn with each cut to wind up with wedge-shaped sections. It is mucilagenous and slippery; hard to handle. (That feature disappears when cooked.) I used 300 grams today (about half the amount of meat.) My carrot weighed 250 grams. When the second cooking cycle completes and the temperature comes down to a safe level, open the pressure cooker, remove the bone and lift out the mint. Also fish out big pieces of ginger, star anise, bay leaves, and cassia bark. Anything that you would not like as an alien surprise when you are wolfing down your stew. Add the vegetables and cook it on a short cycle of 8 or 10 minutes. On my cooker the fish program does a fine job of cooking the vegetables and blending the flavors. Be careful with adding salt; the doubanjiang is salty, as is the soy sauce. A pinch is OK, but don't overdo it. When it comes down to a safe temperature, open and serve. The beef is tender enough to tear it with your chopsticks. The meat has acquired a flavor profile similar to that of 红烧牛肉 (red cooked beef.) I garnish the serving bowl and each individual bowl with a few pieces of mint, not just for looks but so we can eat it as we enjoy the stew. That's common practice in Yunnan, land of mint and peppers. It's not quick and easy, but it's bold and balanced: worth the effort. Try it once and you will never look back.