Monday, December 16, 2019
how to make braised beef with bamboo shoots (Chengdu-Sichuan) and boiled dumplings (Jiaozi).
Boiled Dumplings (Jiaozi)
ingredients
4 1/2 cups (500 g) flour, sifted
10 1/2 oz (300 g) lean boneless pork or mutton, minced
1 tsp salt, or to taste
6 1/2 tbsp (100 g) scallions, chopped
2 tsp ginger, chopped
1/8 tsp five-spice powder
1/2 tsp MSG (optional)
directions
1. Mix the flour with 3 1/2 oz (100 ml) of water to make a dough. knead until smooth and let stand for 30 minutes.
2. To prepare the filling, mix the pork or mutton with 7 oz (200 ml) of water and the salt. Stir in one direction until it becomes a paste. Add the scallions and blend well. divide filling into 100 portions.
3. Divide the dough into 4 portions and roll into long rolls. Cut each into 25 pieces. Flatten each piece and roll into 2 inches (5 cm) circles. Place 1 portion of filling in the center of each wrapper and fold the dough over it, making a bonnet-shaped pouch. Pinch the edges together to seal the dumpling. Repeat until all the dough and filling are used.
4. Bring 8 cups (2 litres) of water to a boil over high heat, Add half the dumplings. Stir them around gently with a ladel, and let the water return to a boil. Add enough cold water to stop the boiling, then bring back to a boil. When the water boils again, add more cold water and bring to a boil a third time. The dumplings will be done when they float to the surface. Remove, drain well, and serve.
Braised Beef with Bamboo Shoots (Chengdu-Sichuan)
ingredients
3 1/2 oz (100g) young bamboo shoots, fresh or canned
1/2 oz (15g) rock sugar (or substitute)
2 1/4 lb. (1 kg ) lean boneless beef
4 tbsp (60 ml) vegetable oil
2 tsp. ginger, sliced
2 tbsp. salted fermented soybean
2 tsp. scallions, chopped
2 tsp. salt
10 whole Sichuan peppercorns
3 1/2 tbsp rice wine
1 star anise
directions
1. Soak the bamboo shoots in cold water and cut into small pieces. Blanch quickly in boiling water, drain, and rinse in cold water. Set aside.
2. Cut the beef into 1 inch (3 cm ) chunks and place in a pot with cold water to cover. Bring to a boil and skim off the foam. Then add the ginger, scallion, peppercorns, and star anise. Bring back to a boil and add the sugar. Stir until it dissolves. Turn the heat to low and simmer.
3. While the beef is cooking heat the oil until the surface ripples. Add the soybean paste and stir-fry until it turns slightly red. Add to the beef. When the beef has cooked for about one hour, add the salt, rice wine and the bamboo shoots. Stew the beef another hour until it is very tender, and serve.
2. Cut the beef into 1 inch (3 cm ) chunks and place in a pot with cold water to cover. Bring to a boil and skim off the foam. Then add the ginger, scallion, peppercorns, and star anise. Bring back to a boil and add the sugar. Stir until it dissolves. Turn the heat to low and simmer.
3. While the beef is cooking heat the oil until the surface ripples. Add the soybean paste and stir-fry until it turns slightly red. Add to the beef. When the beef has cooked for about one hour, add the salt, rice wine and the bamboo shoots. Stew the beef another hour until it is very tender, and serve.
by : jamal bintang