Beef Ho Fun Noodle Recipe
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This classic Cantonese beef noodle is dedicated to the clean broth and purest beef flavor. The broth got a light sweet aftertaste from the daikon radish and the Gan Cao slices. The daikon radish also has a mildly peppery taste, making the beef flavor stand out even more. Even though it looks like Vietnamese pho, they are different. The Vietnamese pho broth is much sweeter; the sweetness comes from the onion and maybe some sugar. It usually serves with lime, basil, chilies, and bean sprouts, while Chinese ho fun is only topped with diced scallions, garlic oil, and maybe some pickles.
INGREDIENTS
Braised the Beef
2 lbs of beef Brisket
1.5 lbs of beef bones
1/2 of a cinnamon stick (Amazon Link -
1 star anise (Amazon Link -
2 bay leaves (Amazon Link -
2 cloves (Amazon Link -
1/2 a black cardamom (Amazon Link -
1 piece of tangerine peel (Product Link -
2 pieces of Gancao, optional (Amazon Link -
4 cloves of garlic cloves peeled
5 slices of ginger
2 scallions
2.5 liters of water
Make the Garlic Oil
1/4 cup of minced garlic
1/4 cup of oil
Others
2.5 lbs of daikon radish
5 Tbsps fish sauce (Amazon Link -
3-4 servings of ho fun noodles (Amazon Link -
Diced scallions as garnish
How to Make Perfect Steamed Bao Buns (Chicken Baozi Recipe)
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A perfect steamed bun should be fluffy and airy like cotton; The filling should be flavorful and juicy. This video will give you 5 simple tips to making the best chicken steamed buns.
INGREDIENTS FOR THE WRAPPER (makes 16 wrappers)
600 grams of all-purpose flour (Amazon Link -
300 grams of lukewarm water
2.5 tsp of active dry yeast (Amazon Link -
1 tsp of sugar
2 tbsp of butter
Ingredients for the filling (Makes about 16 fillings)
400 grams of ground chicken
1 tsp of five spice powder (Amazon Link -
Black pepper to taste (Amazon Link -
1 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tbsp of fish sauce (Amazon Link -
2.5 tsp of dark soy sauce (Amazon Link -
1/4 cup of chicken stock
1.5 medium size onion, diced
10 cloves of garlic, diced
4 scallions, diced
3-4 tbsp of vegetable oil (Amazon Link -
INSTRUCTIONS
Make The Wrapper
Combine 300 grams of lukewarm water with 2.5 tsp of yeast and 1 tsp of sugar. Than wait for 5 minutes for the yeast to activate.
Mix the yeast order with the all-purpose flour until a rough dough forms. Then add 2 tbsp of room temperature butter and continue to knead until the dough becomes smooth.
Cover the dough and let it proof for 1.5 hours or until it is doubled in size.
Make the Filling
Saute the diced onion with a few tablespoons of oil over medium low heat until slightly golden. Then add diced garlic and diced scallions. Continue to stir until all the aromatics are golden brown. Remove everything, including the oil, to the side and allow it to cool.
Season the ground chicken with 1 tsp of five spice powder, some freshly ground black pepper to taste, 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tbsp of fish sauce, and 2.5 tsp of dark soy sauce.
Pour 1/4 cup of chicken stock in batches and stir the filling until all the liquid is absorbed. Add the caramelized aromatics to the chicken and mix well.
Wrap the Steamed Buns
The dough has doubled in size. Punch the dough to eliminate the air bubbles. Then, knead it on the working surface for 6-8 minutes until smooth.
Roll the dough into a long even log. Divide the dough into 16 pieces. Cover them, so they don’t dry out.
Take one piece of dough. Flatten it first, then use a rolling pin to roll the edge back and forth. The left hand rotates the dough. Repeat that, and you will get a round wrapper with a thick middle and a thinner edge.
Put some filling in the middle. Pinch the corner to create the first pleat. Use your left hand to help to stretch, fold, and pinch the wrapper all the way around the edge until the bun is closed.
Put parchment paper under. Rotate the bun and shape it a little bit taller so it doesn’t become too flat.
Once you finish wrapping all the buns, put them in the steamer and let them raise for another 20 minutes or until they are 1.5 times the size.
Steam the buns over medium heat for 20 minutes (start counting the time after the water has come to a boil).
Turn off the heat. Do not open the lid immediately. Instead, let the buns sit in the steamer for 10 minutes to avoid shrinking. Enjoy!
The Most Popular Braised Beef Recipe in China
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Beef shank has lots of silver skin, which is usually very tough, but once braised properly, it becomes very delicious and interesting to eat. The flavor of the Chinese master brine is the soul, very complex and unique. In my hometown, we have a specialty store that sells all kinds of Luwei (卤味), which is a category word to describe all the foods that are braised in the Chinese master brine. Lu Niujianzi (卤牛腱子) is my number one craving dish in my childhood. My family doesn’t have the condition to develop our own Lushui because, without a freezer, the broth goes bad. The beef was very pricy back then, so we only buy it occasionally.
Today’s recipe is a follow-up to show you how to use this brine to braise any meat you want so you can understand how delicious the food will come out and how the flavor develops over time.
INGREDIENTS
To Braise the meat
2.5 lbs of beef
2 slices of sand ginger (Amazon Link -
1 star anise (Amazon Link -
1 small cinnamon stick (Amazon Link -
2 bay leaves (Amazon Link -
2 white cardamom (Amazon Link -
1 piece of gardenia pod (Amazon Link -
2 cloves (Amazon Link -
1/2 tsp of white peppercorns (Amazon Link -
1/2 tsp of fennel seeds (Amazon Link -
2 tbsp of Sichuan peppercorn (Amazon Link -
1/4 cup red dried chilies (Amazon Link -
2 inches of ginger, smashed
5 cloves of garlic
2 scallions
2 liters of Chinese Master Sauce (Lushui 卤水) (Recipe Link -
3 tbsp of soy sauce (Amazon Link -
1.5 tbsp of dark soy sauce for the color (Amazon Link -
2 tbsp of Chinese cooking wine (Amazon Link -
2 tbsp cup of rock sugar
1/2 tsp of salt
To make the dipping sauce
5 cloves of garlic
2 tbsp of the seasoned sweet soy sauce (四川复制酱油) (Recipe Link -
1/3 cup of braising liquid
3-5 tbsp of homemade Sichuan hot chili oil (Recipe Link -
Cilantro as garnish
Special Meatball Soup Recipe (Fuzhou Style)
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Today we are making a special meatball soup - 福鼎肉片汤. Although we call it meatball but is actually more like meatball slices. The taste, the shape, the texture are different than any meatball you ever had before. It is very interesting.
INGREDIENTS
To Make the Meatball
1 lb. of lean pork shoulder
1.5 tsp of salt (Amazon Link -
1 tbsp of soy sauce (Amazon Link -
2 tsp of sugar (Amazon Link -
1/2 tsp of baking soda (Amazon Link -
1.5 tsp of garlic powder (Amazon Link -
1/2 tsp of finely ground white pepper or to taste (Amazon Link -
30 grams of crushed ice
4 cloves of garlic
3 slices of ginger
1 scallion
150 grams of cold water
150g of sweet potato starch (Amazon Link -
2 liters of stock (Chicken, beef, vegetable stock all works)
To Assemble and Season the Soup (I only made one serving in the video but the ingredients listed below is for the whole pot of soup)
2.5 tbsp of ginger, thinly julienned
4 tbsp of finely minced garlic
6 tbsp of fish sauce (Amazon Link -
6 tbsp of Chinese black vinegar, can be replaced by balsamic vinegar (Amazon Link -
2.5 tbsp of sugar (Amazon Link -
1/2 cup of diced cilantro
1.5 tbsp of diced hot chili
3-4 tbsp of dried baby shrimp, optional
a handful of seaweed, optional
2 tbsp of pork lard
Some freshly ground white pepper to taste (Amazon Link -
INSTRUCTIONS
Trim off the fat and silver skin from the pork shoulder. Cut the meat into bite-size then blend with a food processor until smooth. Get the freshest meat possible and don't use pre-ground pork because the texture does not come out the same.
Season the ground pork with salt, soy sauce, sugar, baking soda, garlic powder, and freshly ground white pepper
Add crushed ice and stir the ground pork within one direction for 8 minutes. You can do this by hand or by using a standard machine. Stirring the meat will create a lot of heat, adding ice will make sure your meat stays fresh and cold.
In a blender, add garlic, ginger, scallion, and cold water. Blend this into a puree and let it go through a sieve. Mix the aromatic liquid with 150 grams of sweet potato starch thoroughly.
Add the sweet potato starch puree mixture into the meat in 3 batches and stir within one direction for 5 minutes or until the meat becomes sticky. You can do it by hand or using a stand mixer.
Add the stock to a pot and bring to a simmer. Spread the meat mixture onto a flat plate. Use a chopstick to scrape the meat into the stock little by little. Between every scrape, dip the chopstick into the stock to prevent sticking.
Bring the pot to a boil then continue to cook for 3-5 minutes.
Meanwhile, put all the ingredients to assemble the soup in a big serving bowl then pour in all the meatball soup. Taste to adjust the flavor.
Glutinous Rice Balls in Sweet Ginger Soup – a Warm Cantonese Dessert for Winter|姜汁汤圆,一个简单暖心的广东家乡味
Glutinous Rice Balls in Sweet Ginger Soup – a Warm Cantonese Dessert for Winter|姜汁汤圆,一个简单暖心的广东家乡味♡
♡For more detailed recipes, please click on the down below♡
Welcome to Asian D’lite Kitchen! Winter solstice is a very important festival for most Asian countries, especially China. On this day, families would get together to enjoy traditional food and get ready for the arrival of winter. Today I am going to share an easy recipe for glutinous rice balls in sweet ginger soup with you. This is a common dessert in many Cantonese families.The sweetness from the brown candy, the ginger flavor and the thewy tender rice balls are so perfect together.
I hope you like it and try it at home. Please like, subscribe, and share this video to support my channel. Thank you! See you next time.
Ingredients:
2-4 servings
(My recipe makes around 32 small glutinous rice balls with 4 cups of water. We like to drink the sweet soup too. If you prefer more rice balls, double your ingredients.)
1 cup (125 grams) of glutinous rice flour
40 grams of ginger (small piece or slices)
1 piece of brown candy
1-1¼ cups of warm water (using warm water to make the dough will give a better texture to the rice balls)
4 cups of water for sweet soup
配方:
2-4人份
1杯(125克)糯米粉
40 克姜
一块冰片糖
1 到1 ¼ 杯的暖水(和面用)
4 杯水(甜汤用)
Check out my other videos:
Asian Pineapple Street Food and Cutting Skills
Homemade Strawberry Yogurt Smoothie Recipe
Strawberry Banana Yogurt Parfait
Cantonese Dessert -Mango Pomelo Sago
Lotus Root Soup with Pork Bone and Fish Maw
Authentic Chinese Sausage Fried Rice
Authentic Easy Chicken & Egg Fried Rice Recipe
Cantonese Roasted Pork Belly
Roasted duck|烤鸭
Follow me on Social Media:
YouTube channel @ Asian D’lite Kitchen
Asian D'lite Kitchen - YouTube
Instagram @ asiandlitekitchen
FaceBook page @ Asian D'lite Kitchen 冬厨坊
Twitter @Dongchufang
Bilibili@ 冬厨坊
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Music
Theme for a one handed piano concerto by Sir Cubworth
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#glutinousriceballs#dessert#asiandlitekitchen
Cantonese Braised Beef with Daikon Recipe
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Braised beef with Daikon Radish (萝卜炆牛腩) is a classic and popular dish in Cantonese cuisine. You can find it everywhere. In high-end restaurants, they served it as a centerpiece on the table. In fast food places, it is a popular take-out dish. It is so delicious that street food vendors even serve it as a snack. They give it to you in a paper cup. Oh, I used to get those all the time, miss it so much.
INGREDIENTS
To blanch the beef
2.5 lb (1.13 kg) of boneless beef stew meat
2-3 liters of water
1/4 cup of chinese cooking wine (Amazon link -
2 scallions
2 inches of ginger, sliced thinly
1/2 tbsp of sichuan peppercorn (Amazon Link -
To make the sauce
2 tbsp of Zhu hou paste (Amazon Link -
2 tbsp of hoisin sauce (Amazon Link - )
1.5 tbsp of peanut butter (Amazon Link -
1 tbsp of sichuan dou ban jiang (Amazon Link -
2 pieces of Fu ru AKA fermented bean curd (Amazon Link -
3 tbsp of sugar
To braise the beef
2 tbsp of cooking oil
6 cloves of garlic
2 inches of ginger, sliced thinly
1 pieces of star anise (Amazon Link -
2 pieces of bay leaves (Amazon Link -
1 of cinnamon stick (Amazon Link -
1 piece of aged tangerine peel (Product Link -
4 pieces of gan cao (甘草) (Amazon Link -
A small piece of dried galanga (Amazon Link -
A couple pieces of red dried chilies (Amazon Link -
4 tbsp of soy sauce (Amazon Link -
2 tsp of dark soy sauce (Amazon Link -
4-5 cups (1-1.25 liters) of water
1/2 tsp of salt or to taste
2 lbs (900 grams) of Chinese Daikon radish
Diced scallion as garnish
INSTRUCTIONS
Cut the beef into 1 inch cubed. You can use boneless beef rib, bone-in short ribs, shank, bottom Sirloin Flap, fatty brisket, oxtail, even beef tendon for this recipe.
Fill a big pot with water. Add the beef along with the Chinese cooking wine, scallions, ginger slices, and Sichuan peppercorns. Bring it to a boil then skim off all the scrum. Remove the beef from the pot and set it aside.
Combine all the sauce ingredients thoroughly and set it aside.
Add oil, garlic, ginger slices, star anise, bay leaves, cinnamon stick, orange peel, Gan Cao, dried Galangal, and red dried chilies to a heavy duty pot (preferably a clay pot, dutch oven, or cast iron pot). Stir over medium heat for a couple of minutes or until fragrant.
Add the sauce and sauteed for a few minutes to activate the flavor. Add the beef and continue to mix until every piece is well covered.
Add 4-5 cups of hot water and bring it to a boil. The amount of liquid should be able to cover the beef completely.
Add soy sauce to taste. Drizzle in some dark soy sauce for the color. Turn the heat to the lowest and let it simmer for 2 hours or until tender.
40 minutes before the beef is ready, double-peel the Daikon radish skin then cut it into big chunks. I found that the daikon radish in the USA is not as sweet as the ones that I had in China. It is more on the bitter side and it gives the soup an unbearable bitter after taste. The skin contains more bitter elements, so it is very important to double peel the skin.
Add the radish into a pot of boiling water and blanch for about 5 minutes to reduce the bitter taste. Transfer the radish into the clay pot. Give it a taste to adjust the flavor again because you want to be accurate after you added the daikon radish.
Continue to simmer for about 20 minutes. Serve with white rice or noodle.