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    [–] Authentic Sichuan Spicy Poached Beef Recipe [水煮牛肉] SoupedUpRecipes 1 points ago in Cooking

    Thank you. Glad you like my recipes. New videos come out every Mondy and Wednesday. Hope you keep enjoying them.

    [–] Authentic Sichuan Spicy Poached Beef Recipe [水煮牛肉] SoupedUpRecipes 1 points ago in Cooking

    It is a cast iron wok. I got it from China. I can't find this type of wok with the hammer mark anywhere outside of China. But, I get so many requests and I'm going to make this my first official product soon <3

    If you want, email me at [email protected] and I'll put you on a list of people to contact when I'm ready (there will be an exclusive first batch).

    [–] Authentic Sichuan Spicy Poached Beef Recipe [水煮牛肉] SoupedUpRecipes 6 points ago in asianeats

    Sichuan spicy poached beef - Shui Zhu Niu Rou, it includes a very unique method to cook beef which makes the meat extra tender and juicy. It is a classic Sichuan style food. I will order it every time I go to a Sichuan restaurant. This is a pretty complicated recipe. Let's break it down step by step.

    Ingredients for the beef marinade

    • 300 grams of beef slices
    • 3/4 tsp of salt
    • 1/4 tsp of baking soda
    • Ginger garlic scallion water (2 cloves of garlic +2 slices of ginger + 3 pieces of the white part of spring onion+ 1/4 cup of water)
    • 1 egg white
    • Corn starch water (1 tbsp of water +1 tbsp of cornstarch)

    Ingredients for the Dao Kou La Jiao [刀口辣椒]

    • 2/3 cups of dry hot chilies
    • 1 tbsp of Sichuan peppercorn
    • 2 tbsp oil to stir fry

    Ingredients for the vegetables to put on the bottom [底菜]

    • 2/3 cup of carrot
    • 2/3 cup of bean sprout
    • 2/3 cup of shredded cabbage
    • 2/3 cup of celery
    • 1/2 tsp of salt or to taste

    Ingredients for the spicy broth

    • 3 tbsp of oil
    • 4 slices of ginger
    • 4 cloves of garlic, roughly minced
    • 4 pieces of the white part of spring onion
    • 2 tsp of Sichuan peppercorn 花椒
    • 3 tbsp of Sichuan Dou Ban Jiang 豆瓣酱
    • Few pieces of Chinese pickled chili 泡椒, finely diced (optional)
    • 1.5 tsp of chili flake (adjust the heat level to your own preference)
    • 2.5 cups of water or beef stock

    Ingredients to add at the end

    • Dao Kou La Jiao [刀口辣椒]
    • 2 tsp of toasted sesame seeds
    • 3 tbsp of minced garlic
    • 3 tbsp of hot oil to pour on the top
    • Cilantro and scallion for garnish

    MARINATING THE BEEF

    • You will need 300 grams of beef. Sirloin, Fillet or Tenderloin work the best for this recipe. Blade or Topside will also work as well. Slice it into 3 mm thick pieces. 
    • Make aromatic water: blend 2 cloves of garlic, 2 slices of ginger, 3 pieces of the white part of spring onion, and 1/4 cup of water into a puree. Let it go through a sieve to get rid of the solid part. If you noticed, I have used this in my steamed pork bun filling, soup dumpling filling. This adds so much flavor and juiciness into the meat. 
    • Marinade the beef with 3/4 tsp of salt, 1/4 tsp of baking soda, the aromatic water, 1 egg white (Don’t throw the egg yolk. Use it for General Tso’s chicken. It is so delicious). Mix the beef within one direction until all the liquid is gone. Then pour in some cornstarch water (1 tbsp of water mixed with 1 tbsp of cornstarch). Stir the meat while adding it. Once everything is well mixed, you still want to keep messaging it for another 3 minutes until you can feel that the beef has a velvety texture. 
    • Cornstarch and egg white will give a lot of moisture to the beef and create a starchy layer to lock the juiciness inside the meat. This method is called velveting. 
    • Cover it. Let it sit for 20 minutes.

    MAKING THE DAO KOU LA JIAO [刀口辣椒]

    • Add 2 tbsp of oil to the wok. Don’t need to wait for the oil to get hot. Just directly add in 1 tbsp of Sichuan peppercorn and 2/3 cup of dry hot chilies. Keep the flame on medium-low and we gonna stir this for a minute. You don’t want to burn it or else it will bring a bitter taste. 
    • This just to activate the fragrance and flavor out of them. Because they gonna go on top of the dish. And we will pour a splash of hot oil to it. If you don’t saute them now, they not gonna be as fragrant as it should be. Once you see some of the chilies have a slightly dark red color, that means it is close to getting burned. Turn off the heat and tilt the wok. 
    • Take the chilies and Sichuan peppercorns out. There will be some oil left in the wok. Just leave it there. We gonna use it to cook the vegetables later. 
    • Roughly chop the chilies and finely dice the Sichuan peppercorn. Set it aside. 

    PREPARE THE DI CAI [底菜].

    • In the same wok, this time, don’t need to add oil. Heat it up and add in the carrot, the bean sprout, the shredded cabbage and, the celery. Toss them on high heat for a minute. We don’t want to cook it all the way done. We want them to stay crunchy and fresh. Add some salt to taste, I used about 1/2 tsp. Mix it well. These vegetables are going to be put on the bottom of the bowl. It will balance out the flavor of this dish. Set that aside.

    MAKING THE SPICY BROTH TO POACH THE BEEF

    • Add more oil to the same wok. Add 4 slices of ginger, 4 pieces of white part of spring onion, 4 cloves of garlic, roughly minced, 2 tsp of Sichuan peppercorn, 3 tbsp of Sichuan Dou ban Jiang, 1.5 tsp of chili flake, some diced Chinese pickled chilies (I have shown you a full tutorial on how to make Chinese pickles which you can check this video to learn how to make it: https://youtu.be/lPFWvgr-R_w)..) This is an optional ingredient, but I think it gives some unique characters to the dish. It is quite salty though. If you decide to skip this ingredient, you will have to adjust the saltiness in this recipe. Stir everything on low heat for a minute or until everything is fragrant. Pour in 2.5 cups of beef stock. If you don’t have stock in hand, the same amount of water will work just fine. 
    • Bring it to a boil. You can taste and adjust the saltiness. Turn the heat to low and let it simmer for another 5 minutes so all the spices can release the flavor. I like to use a sieve to fish out the Sichuan peppercorns that are floating on the top. This is an optional step but it does make this dish much easier to eat. 
    • Add in the marinated beef. Stir it gently. Make sure they don’t stick to each other. Turn the heat to maximum. Bring this to a full boil to make sure all the meat is cooked through. Turn off the heat. Take the whole wok and pour this on top of the vegetable Di Cai that we made before. 
    • Sprinkle the Dao Kou la jiao on the top. Add 2 tsp of sesame seeds, some diced garlic. Heat up 3 tbsp of oil to smoking hot and pour it on the top. The splashing sound always satisfies me. Last but not least, some cilantro and green onion for garnish. And you are ready to serve. 

    Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!

    ...and if you've read this far, might as well subscribe. More recipes coming soon =)

    [–] I need some help with frozen homemade egg rolls! SoupedUpRecipes 2 points ago in Cooking

    How bad do they stick together?

    If just 2-3 pieces sticking together, don't need to defrost them. Put them in 350 F oil and as they fry for a few minutes, you should be able to separate them. Frozen egg rolls probably will take about 12 minutes to fry.

    If all the egg rolls are sticking together like 1 huge piece, I don't know what to do with that.

    [–] Crispy Sweet And Sour Pork Northern Chinese Style [锅包肉] SoupedUpRecipes 2 points ago in asianeats

    This is a main dish but all chinese dishes are shared. It's just the style we eat.

    [–] Crispy Sweet And Sour Pork Northern Chinese Style [锅包肉] SoupedUpRecipes 4 points ago in asianeats

    Hi everyone, welcome to souped up recipes. Today we are making 锅包肉 - There is an extra crispy sweet and sour pork. Northern Chinese style. The color is lighter compared to the south Chinese style that you are familiar with. Which I have made it a long time ago. For those of you who haven’t watch it, I will put the video link in the description so you check that recipe out. The first time I had this dish at my friend's college graduation party. He is from dong bei, a northern province. He made this dish and oh my god. It is gone as soon as he put it on the table. People went nut eating it. Let’s get started.

    Ingredients for the pork marinade

    • 350 grams of pork loin
    • 1/2 tsp of salt
    • 1.5 tbsp of Chinese cooking wine
    • 1/4 tsp of white pepper
    • 1/4 tsp of baking soda

    Ingredients for the coating

    • 1/2 cup of cornstarch
    • 3/4 cup of corn starch +1/2 cup +1 tbsp of water

    Others

    • enough oil to deep fry
    • some carrot shreds
    • scallion shreds
    • ginger shreds
    • garlic slices

    Ingredients for the sauce

    • 2 tbsp of water
    • 1 tsp of cornstarch +2 tsp of water
    • 1/4 cup of sugar
    • 2 tbsp of vinegar
    • 3/8 tsp of salt

    INSTRUCTIONS

    • You will need some pork. The best cut for this is recipe is pork loin. Slice it against the finger. You want to cut it into 3 mm thick pieces. If you want to use pork shoulder or pork butt, those cuts will work fine too.
    • Simply marinade the meat with 1/2 tsp of salt, some white pepper to taste, you can also use black pepper, 1/4 tsp of baking soda to tenderize the meat, last but not least, 1.5 tbsp of Chinese cooking wine, and. Mix it well. The meat is thinly sliced so you really need to rub in between each piece so the marinade can be evenly distributed. And let it sit for 10 minutes.
    • Next, we gonna coat the meat with a thin layer of corn starch. Take a piece of meat. Unfold it. Pad it in the cornstarch. Then shake off the excess starch. Keep doing that until you finish all of them.
    • On the side here, mix 3/4 cup of cornstarch and 1/2 cup + 1 tbsp of water. Stir until it is well combined. It should be like whipping cream texture. Add the coated meat into the cornstarch water. Mix it well. You might ask me why do coat the meat with cornstarch twice? I can’t explain the science behind it but I have tried to coat the meat only once and it did not come out as good. So just stick with this method.
    • The meat is very sticky now. I suggest you separate them ahead of the time. Unfold it nicely. Because we gonna deep fry them. The meat is thinly sliced. You want to put them into oil fast. This will allow you to pick up the meat easily and you will not be in a rush.
    • Besides the meat, you will also need some aromatic and vegetables: 2 pieces of spring onion, 2 cloves of garlic, 1 small piece of carrot and a small piece of red bell pepper. Simply slice the garlic and cut the others into shreds.
    • Heat the frying oil to 380 F. I am using soybean oil. You can use any high smoke point oil. When you add the meat in, it will sink to the bottom but soon it floats to top. That means the temperature is correct. Don’t crowd the wok because they like to stick to each other. So you might need to fry it in batches. Use chopsticks to continually flipping them so they cook evenly. The meat is very thin and it is really easy to over-cooked them. I will only fry it for less than 2 minutes.
    • This is the first frying. It shouldn’t turn golden at all. Even if it is slightly golden, the meat will be overcooked during the second fry. Yes, we are double frying the meat. The second time, heat the oil a little bit higher to 390 F. Add in all the meat. It is ok if it is a little crowd. Just keep stirring and flipping them. The second fry should be less than 2 minutes as well. Take them out. Now the meat is slightly golden. Shake off any excess oil it is not too greasy. You can re-use the frying oil for up 4 times. Don’t need to waste it.
    • Now we gonna make a simple sweet and sour sauce. You will need 1/4 cup of sugar, 2 tbsp of water, 2 tbsp of vinegar, 3/8 tsp of salt, Some cornstarch water (1 tsp of cornstarch +2 tsp of water). Continue stirring it on medium heat until it becomes a thin syrup texture. Like that. Introduce the pork back to wok along with the vegetables that we prepared before. Stir to cook the vegetable. Then toss it nicely so the sauce coats everything. And you are done.

    [–] Easy Taiwanese Three-Cup Chicken [三杯鷄] SoupedUpRecipes 3 points ago in chinesefood

    Three-cup chicken (San Bei Ji 三杯鸡) is original from Jiangxi province (江西省). Now it is popular in Taiwan. The seasonings of this dish are very simple: sugar, soy sauce, rice wine, sesame oil. 3 of them are liquid seasoning, which is why they name it 3 cup chicken. This sweet, savory, chicken wings might not have the crispy skin because the way how we cooked it but it is extremely flavorful and melts in your mouth immediately. There are few tricks and secrets I will share in this post. It is so easy to make and you have to give it a try.

    INGREDIENTS

    • 2 pounds of chicken wings
    • 4 slices of ginger
    • 3/4 cup of rice wine
    • 1.5 tbsp of vegetable oil
    • 1 tbsp of sesame oil
    • 5 tbsp of soy sauce
    • 3 tbsp of sugar
    • 15 cloves of garlic
    • a bunch of basil
    • 4 pieces of scallion
    • 6 pieces of hot dried chilies
    • some bamboo shoot or dried mushroom (optional)

    INSTRUCTION

    • First, let’s talk about the chicken. Traditional, this dish is done with a whole chicken and chop it into 1.5 inches size because we like to cook chicken with the bones for more flavor. I am a bit lazy today. I don’t want to deal with a whole chicken so I just use chicken wings. It is the perfect size and has the perfect ratio between the meat and the bone. Simply dry the chicken wings with a paper towel and set it aside.
    • Heat up your frying pan. Add 1.5 tbsp of oil. Toss it around so the oil coats the bottom. Throw in 4 slices of ginger, 6-8 pieces of dried red chilies, 4 pieces of the white part of spring onion, 15 cloves of garlic that I sliced each of them in half. You can use more but don’t decrease the garlic amount because it is the key ingredient in this recipe. After the cooking, all the garlic will be melted into that glossy sauce. This is the secret of this recipe. The seasonings might look simple, but it is extremely savory.
    • Stir all the aromatics on medium-low heat for about 3 minutes. You want the garlic to be nice and sizzling. Cook the garlic until it is soft and slightly golden.
    • Push all the aromatics to the side so you have room for the chicken. Adjust each piece to let the wings touch the bottom.
    • While the chicken is sizzling, you want to move all the aromatics to the top so they don’t get burned. Fry the chicken on one side for 5-6 minutes. Give it a check, if is it beautifully golden, you can flip them over and fry the other side.
    • We want to brown as many surfaces as possible. Once you are satisfied with the browning, turn the heat to low. Empty a center space of the frying pan. That is for the sugar - 3 tbsp. Slowly stir it. In about 2 minutes, it should be nicely caramelized. Toss all the ingredients in the pan so the sugar coats the chicken.
    • Transfer everything to a clay pot. keep adding the seasonings: 3/4 cup of rice wine, Shao Xing wine works perfectly; 5 tbsp of light soy sauce, and 1 tbsp of sesame oil. The original recipe call for 1/4 cup of sesame oil. I think that is way too much so I twisted it with 1.5 tbsp of regular cooking oil which I add it to the frying pan at the beginning and 1 tbsp of sesame oil for flavor.
    • I like to add an optional ingredient - dried bamboo shoot. Cut into bite size. Soaked it in warm water for 1 hour in advance until there are soft. Add that to the clay pot as well. This is totally optional, I just like to have something else to eat beside the chicken. If you are 100% meat eater, you can skip this or use dried shitake mushroom.
    • Mix everything in the clay pot. Turn the heat to the low. Let it cook for about 40 minutes. During this time, you want to come back every 10 minutes to give it a stir. The sauce is at a low level, the top part of the chicken is not getting any love. Flipping them will ensure the flavor to infuse evenly.
    • If you don’t have a clay pot, a heavy duty dutch oven, or slow cooker will work as well. If you use a regular pot, it is better to be non-stick because the sauce is going to be thick and it will likely stick to the bottom.
    • 40 minutes later, the sauce is very glossy and thick now. If you still got lots of sauce in there, you can turn the heat to high and reduce it.
    • Now it is the time to add a bunch of basil. In Jian Xi province, this dish doesn’t have basil but in Taiwanese version, basil is the must-have ingredients. Turn off the heat and you can serve.

    Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!

    ...and if you've read this far, might as well subscribe. More recipes coming soon =)

    [–] Chinese Pan-Fried Soup Dumplings [生煎包] SoupedUpRecipes 5 points ago in asianeats

    INSTRUCTION FOR MAKING THE JELLY

    The jelly broth is the key ingredient for this recipe. It can set in the fridge and you can wrap it into the dumpling. When you cook it, it melts into a delicious broth. You want to make this one day early because it is the time-consuming part. 

    • You will need 300 grams of pork skin. If you don’t want to cook with pork, you can use beef tendon, or even gelatin powder will work. The ratio is different. l included that in the video. 
    • Put the skin in a big pot. Add enough water to cover it. Bring this to a boil. You will see some impurities floating on the top. That is what makes pork skin smells awful. We gonna get rid of that by washing it under running water. 
    • Give the pork skin a check to see if there is any attached hair. My pork skin came pretty clean. If yours has it, you can scratch it or burn it. You also want to trim off any excess fat because we don’t want our broth to be too oily. 
    • Cut the skin into smaller pieces which will help the gelatin dissolve into the liquid faster. Add it to a clean pot, along with some Chinese cooking wine, spring onion, ginger, and garlic. Pour in 6 cups of water. Bing this to a boil. Turn the heat to low. Let it simmer for 2 hours. 
    • 2 hours later, the skin should be completely soft that you can easily break it apart with chopsticks. The broth should have a milky and creamy texture. It is very thick and velvety. Even though I show how the broth should look like, it is still quite hard to know if it is good enough to be set in the fridge. Here is a great way to test. Dip a spoon into the broth and put it in room temperature for 5-8 minutes. You should see that the thin layer of broth attached to the spoon is already started setting. That is the gelatin being forming up, which means your broth is good to go. My room temperature was 14 C / 57 F. If you live in a hot place, you can put it in the fridge to test. 
    • Let the broth go through a sieve and get rid of the solid part. You should have about 2 cups of broth left. If you don’t have enough, you can add some water to it. If you have too much liquid, you can always put it back on the stove and reduce it. 
    • Pour the broth into a container. A plastic wrap will help you take out the jelly easily. Let it sit in the fridge for at least 6 hours so it has enough time to form up. 

    MAKING THE FILLING

    • I like to make aromatic water for the filling. Just simply blend 4 cloves of garlic, 4 slices of ginger, 1/2 tbsp of Sichuan peppercorn, and 1/4 cup of water together. Let it go through a sieve and get rid of the soli part. 
    • In a big container, add 350 grams of pork, the aromatic water, 1 tbsp of soy sauce, 1 + 1/4 tsp of salt, 1 tsp of sugar, 1/4 tsp of black pepper, and a drizzle of sesame oil for some nutty taste. 
    • Mix the filling until all the liquid is gone. Then stir the meat within one direction for 5-6 minutes. Also, you can bring the filling to a high position and through it back to the bowl. This will create a better texture for the dumplings. Set that aside. 
    • If you made the jelly one day ahead, by now, they should be ready. Take it out and roughly cut it first. Then mice it. You want to do it as fine as you can so you will have an even mixed filling. Also, you want to do this fast because if your room temperature is too hot, it will start melting. Feel free to put it back in the fridge if it starts getting soft. 
    • Add the minced jelly into the meat filling. Do your best to combine them together. The meat is quite sticky and the jelly is very loose. So it will take a while to mix them well. Cover it. This need to go into the fridge because we don’t want it to melt in the room temperature. 
    • Now let make the other part of the filling - shrimp. For this recipe, I like to use small shrimp because they are cheaper compared to the bigger ones. And if you do get the big shrimp, you still need to cut them into smaller size anyway. Just simply season it with 1/4 tsp of salt, 1/4 tsp of black pepper, a drizzle of olive oil, and 1/8 tsp of baking soda. Mix it everything and set it in the fridge as well. 

    MAKING THE SHENG JIAN BUN SKIN

    • In a large bowl, combine 400 g of all-purpose flour and 1/2 tsp of salt. Mix 1/2 tsp of dry yeast with 220 grams of water in a cup and pour it to the flour in batches. Use chopsticks to stir it at the same time. Knead it into a dough. It might be very rough and ugly in the beginning. That is ok. Just cover it and let it sit for 10 minutes. 
    • 10 minutes later, the dough will be much softer and playable. You can easily knead it smooth within 5 minutes. Transfer it on to a working surface. Keep kneading it. You want to get a smooth, shiny, elastic dough. 
    • Cover it. Let it proof. Most recipe out there will tell you to proof for 30 minutes. That is correct but I wouldn’t recommend it. Shengjian bun skin requires half proof dough. Overproof will cause soup leaking or other problems. I suggest you let it sit for only 10 minutes unless you are professional. Most people work slowly at rolling dumpling skins. The dough will keep raising while you are working with it so don’t worry about it too much. If your room temperature is too hot or you feel like that the dough is getting soggy. Feel free to put it in the fridge to slow down the proofing process. 
    • Stretch and roll the dough into a long even strip. The recipe is enough for making 24 buns, so we are going to divide it into 24 even pieces. 
    • Dust some flour on them so they don’t stick to each other. Flatten them one by one with your palm. As I mentioned before if you feel like you gonna work slowly, save some of the dough pieces and set them in the fridge so it won’t be over raised. 
    • Now, you can take out the filling. Before we wrap the buns, add 1/2 cup of diced spring onion to the filling. I also reserved some spring onion to add at the end. I like to add the veggies ingredients to the filling the last so I can maximize the fragrance and freshness. Mix it well and we can make the Sheng Jian buns. 
    • Get a piece of small dough and a rolling pin. Flatten it a little more. Right-hand rolls it. Left-hand holds and turns the dough. Repeat this again and again until you get an around wrapper with a thin edge and thick middle. The size should be 10-11 cm across. Put some filling in the middle of the wrapper. Pack it tight because you don’t want to wrap too much air inside or else it might explode during cooking. Put a piece of shrimp on the top and you can start closing it. Lift and pinch the edge to make pleats. Use your left hand to help continue all the way around. In the end, twist the bun a little bit and pinch it to close the bun. It does need some practices to make it perfect. But it will be fine as long you can completely secure the filling inside.  

    COOK THE SHENG JIAN BUN 

    • You want to use a heavy duty frying pan. I use a cast iron skillet. Heat it up and add a generous amount of oil to cover the bottom. Don’t need to wait for oil to get hot. Place the Sheng Jian bun in. Make sure to leave some space between them because they will enlarge the size while cooking. When you see the edge of the buns starts sizzling, add some water, about 3-4 tbsp. There will be a lot of steam coming out immediately. Cover the lid and let it cook for 8-10 minutes on medium heat or until all the liquid is gone. 
    • Open the lid. Sprinkle some spring onion and some sesame seeds for the nutty taste. By now, the bottom should be nicely crusty. You can check the bottom but don’t flip the buns over because the soup might leak while flipping and you will lose the best part of the buns. You can just serve it with the cast iron skillet. Because it is heavy duty, it will keep producing heat even it is off the stove, which will keep the bottom of the buns crispy for a while. 
    • Even though the buns taste amazing by itself, I want to introduce you a simple vinegar ginger sauce: 1 part of soy sauce, 2 parts of vinegar, and some ginger strips. It goes so good with this sheng Jian bun. 

    Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!

    [–] Chinese Pan-Fried Soup Dumplings [生煎包] SoupedUpRecipes 4 points ago in asianeats

    Sheng JiaSheng Jian Bao (生煎包), is a type of pan-fried soup dumplings, my all time favorite Chinese street food. The top is like a steamed bun, soft, fluffy. The bottom is nicely crunchy. There is rich savory soup wrapped inside. I will say that Sheng Jian Buns combined all the good characters of all kinds dumpling together. 

    Ingredients for the jelly

    • 300 grams of pork skin
    • Enough water to blanch the pork skin 
    • 1.5 tbsp of Chinese cooking wine
    • 5 slices of ginger
    • 3 pieces of spring onion
    • 8 cloves of garlic
    • 6 cups of water or more if needed

    Ingredients For The filling

    • 350 grams of ground pork
    • 1 + 1/4 tsp of salt
    • 1 tbsp of soy sauce
    • 1 tsp of sugar
    • 1/4 black pepper
    • A drizzle of sesame oil
    • ginger and garlic water (4 slices of ginger + 4 cloves of garlic + 1/2 tbsp of Sichuan peppercorn + 1/4 cup water)
    • 150grams of small peeled shrimp (seasoned with 1/4 tsp of salt and 1/4 tsp of black pepper, 1 tsp of olive oil, 1/8 tsp of baking soda.) 
    • 1/2 cups of diced spring onion (add right before making the buns)
    • The pork skin jelly we made before

    Ingredients for the skin 

    • 400 grams of all-purpose flour
    • 1/2 tsp of yeast
    • 220 grams of warm water
    • 1/2 tsp of salt

    Ingredients for the dipping sauce

    • 1 part of light soy sauce
    • 2 parts of white vinegar
    • some thin ginger strips

    Ingredients for garnish

    • spring onion
    • toasted sesame seed

    [–] Pan Fried Soup Dumplings 生煎包 SoupedUpRecipes 2 points ago in chinesefood

    I just love to cook. Not a trained chef.

    [–] I bought a lot of bone-in skin-on chicken thighs on sale and I need some ideas for what to do with them! SoupedUpRecipes 8 points ago in Cooking

    You can make Ecuadorian chicken stew seco de pollo. I recently moved to Ecuador and I am amazed by how tasty this is. Bone-in chicken thighs are great for this recipe. If you want to wacth the video, here is the link: https://youtu.be/Ong9e2p_TTU

    Ingredients for the Dry Rub

    • 4 Chicken thighs (About 2 pounds)
    • 2 tsp of salt
    • 2 tsp of paprika
    • 1.5 tsp of black pepper
    • 1 tsp of ground cumin

    Ingredients For Stir Fry

    • 3 tbsp of achiote oil (Can be switched with chili oil or just regular cooking oil)
    • 1/2 of onion, minced
    • 1/2 of green bell pepper, minced
    • 4 cloves of garlic, minced
    • 1/4 cup of cilantro stem
    • 2 tsp of Aji pepper seco, It is a hot chili powder. You can replace it with cayenne
    • salt to taste

    Ingredients for vegetable mix

    • 2 medium-size tomatoes, quartered
    • 1/2 of a medium size onion, cut into chunks
    • 1 bunch of cilantro, reserve some to add at the end
    • 1 bunch of parsley, leaves only, reserve some to add at the end
    • 4 cloves of garlic
    • 2 cups of beer, don’t use black beer, I think it will turn out bitter.
    • 1/2 cup of orange juice

    Other ingredients and Sides

    • Salt and pepper to taste at the end
    • 1 big potato, cut into chunks
    • Yellow achiote rice
    • Fried ripe plantains
    • Avocado slices
    • Small side salad if you have it

    Instructions

    • Rub the chicken thighs with 2 tsp of salt, 2 tsp of paprika, 1.5 tsp of pepper and 1 tsp of cumin seed. Let it sit for 30 minutes. I don’t recommend chicken breast because I think chicken breast will become tough and fibery after long time stewing.
    • While waiting, let’s quickly make a vegetable mixture. Add 2 medium size tomatoes, 1/2 of a medium size onion, a bunch of parsley, a bunch of cilantro, 4 cloves of garlic in the blender. Pour in 2 cups of beer, 1/2 cup of orange juice.
    • Blend everything together until you get a smooth sauce or puree. Set it aside, we will use that later.
    • Also, reserve some cilantro and parsley to add at the end.
    • Get a pot. Add about 3 tbsp of achiote oil. (I think it is achiote seeds simmered in vegetable oil so the oil is infused with that red color. I am not sure if this is special in Ecuador. If you can’t find this, I think you can try with chili oil. Because achiote has a sort of peppery aroma and It tastes a little bit earthy. Chili oil won’t be exactly the same but it should work fine. )
    • Now back to cooking. I am adding 4 cloves of minced garlic, 1/2 of minced bell pepper, 1/2 of minced onion. Give them a few stir. Add some diced cilantro stem. You can also use cilantro leaves or parsley leaves here.
    • Use medium heat; stir this until the onion becomes transparent.
    • Push everything to the side so the chicken will directly touch the bottom. Add the chicken one by one. Let it fry for few minutes on medium heat. When you see the chicken gets that brown color. That is what we are looking for. Flip all the chicken over and fry the other side.
    • Pour the beer & vegetable mixture. Give it a few stir to make sure there is nothing sticking to the bottom.
    • Cover it and bring this to a boil. Add 2 tsp of Aji seco powder and some salt. If you cannot find aji seco powder, you can try to mix some paprika with onion and rice powder. The color won’t be exactly the same but I have tried it, it tastes good too.
    • Stir the pot and make sure the Aji seco powder is evenly dissolved. Give it a taste to see if it needs more salt. Mine does so I add a little more. Totally, I add about 2.5 tsp of salt here not including the salt that I rub the chicken with.
    • Cover it and use the lowest heat to simmer it for 1 hour and 30 minutes.
    • Add some potato chunks and let it simmer for 20 minutes more or until the potato is cooked through.
    • The last step, add some diced cilantro and parsley. Mix it well and you are done.

    Serve with yellow rice, fried plantains, and avocado. Spoon the sauce over the plate. You are ready to eat.

    Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!

    ...and if you've read this far, might as well subscribe. More recipes coming soon =)

    [–] Shrimp Fried Rice help SoupedUpRecipes 3 points ago in Cooking

    This shrimp fried rice has the perfect combination of taste and nutrition. It is flavorful but not too strong to cover the nature seafood taste. Everything combines together, it is so magnificent. I hope you give this a try.

    If you want to watch the video, here is the link: https://youtu.be/49WIeq4NP_E

    Ingredient list (serves 2)

    • 6 ounces of peeled shrimp
    • 6 ounces of vegetable -mix (I used carrot, green peas, onion)
    • Few cloves of minced garlic
    • 2.5 cups of cooked rice
    • 1 egg
    • oil to stir-fry

    Ingredients for the seasoning

    • 1 tbsp of soy sauce
    • 1/2 tbsp of oyster sauce
    • 1 tsp of dark soy sauce
    • 1 tsp of sugar (optional, depends on your taste)
    • 1/4 tsp of salt or to taste
    • 1/4 tsp of black pepper
    • Juice from 1/4 of a small lime (Add at the end)

    INSTRUCTIONS

    • Combine 1 tbsp of soy sauce, 1/2 tbsp of oyster sauce and some dark soy sauce together. These 3 ingredients can be the base of most Chinese fried rice. They make great flavors.
    • You want to use a big wok to make fried rice because there should be enough room to stir fry. If you don’t have a wok, you can use a large sauté pan or fry everything in batches.
    • Add 1 tbsp of oil to the wok. Give it a toss and wait until the wok gets hot. Then add some vegetables (carrot, green peas, diced onion, few cloves of minced garlic). Stir them until you think it is ready. It will likely take about 4 or 5 minutes on medium-high heat. I usually just try a piece of carrot and see if it is ok because it takes longer to cook then other vegetables. Then you push everything to the side
    • Add in a beaten egg. Wait until it is formed. Use your spatula to break it into small pieces. Mix the veggies and the egg together. Then push everything to the side as well so we have room for the shrimp.
    • Add a little more oil to the wok because the egg normally will absorb all the oil. Before the heat was medium-high, now you want to turn the heat to maximum. Fry each side of the shrimp for less than a minute. It should just turn to pink. You don’t want to cook the shrimp through because we will take it out and mix it with the rice later. Mix everything together. Add some salt to taste because if you add the salt later, the rice tends to absorb most of the sodium and the vegetable will taste a bit plain. Take it out and set it aside.
    • In the same wok, add about 1.5 tbsp of oil. The key to perfect fried rice is the rice. Day old rice will be good for this recipe. As you can see, every piece of grain is individual. It is so fluffy. By the way, I always cook the rice and other ingredients separately because we like to stir the rice for quite a long time to let the rice gets enough wok heat and will be fluffier. Normally I will stir the rice for about 6 minutes, but it depends on the heat. So when you see the rice is jumping and dancing in the wok. Also, you should be able to smell the rice fragrance that means it is the time to add the shrimp and the vegetable back to the wok. Add the seasoning as well. Keep mixing until all the rice changes the color. Give it a try to adjust the flavor. You might need some sugar or salt. It is up to your taste. Add some diced scallion, some black pepper to taste. Mix everything together. I like to squeeze some line juice in it. It will bring some freshness to the fried rice and it goes perfectly with the shrimp. Toss everything together and you are done.

    Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!

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    [–] Explain this to me like I'm an idiot (because I probably am). How to boil wontons? SoupedUpRecipes 5 points ago in Cooking

    There is an old method that Chinese people use to cook wontons, dumplings.

    For fresh wontons or dumplings: Put them in BOILING water. They will drop down the temperature a little bit. Wait until the water comes back to a boil then you add in 1/2 cup of cold water to drop down the temp again. By adding cold water, you can make sure the filling is fully cooked and the skins will be perfect. As it comes back to a boil, the wontons should float to the top. That means it is fully cooked and you can take it out. Season it with anything you like.

    For frozen wontons or dumplings: Put your wontons in COLD water. Turn the heat to high and bring it to a boil. Once it comes to a boil then you add in 1/2 cup of cold water to drop down the temp. Wait for it to come to a boil. Add 1/2 cup of cold water again. As it comes back to a boil, the wontons should be fully cooked. The difference is that for frozen wontons, you add cold water to the pot twice.

    This method is called "点冷水" in Chinese and it works perfect every single time no matter what pot, stove you are using or what size of the wontons you are cooking. Try it! If you have any questions, let me know.