SESAME OIL IN CHINESE RECIPES

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COLD SESAME OIL FLAT TIP RECIPE - SIMPLE CHINESE FOOD



Cold sesame oil flat tip recipe - Simple Chinese Food image

Bianjian can be processed from more than 20 kinds of raw materials, including black-bone chicken shoots, white chicken shoots, red shell shoots, early shoots, stalagmites, water shoots, green shoots and broad shoots.
[Processing and Origin] Bianjian is a processed product of spring bamboo shoots, and there is no distinction between fresh and dried products. The best raw material for its processing is stalagmites. Generally, the collection starts in April of the lunar calendar, the peak season is in the middle of the month, and it ends within the month. Flat tip and spring bamboo shoots are very high-quality cooking ingredients. Spring bamboo shoots are limited by the season, but Bianjian is available on the market all year round, and has the characteristics of not being restricted by the season, easy to transport, and delicious.
Dry product processing: cut the collected fresh bamboo shoots slightly with a knife, peel off the shells, remove the old part, and cook in a pot. Generally, add salt to no more than 4 catties per 100 catties of bamboo shoots. After cooking for 60-80 minutes, take out the drained salt water and spread it out. Place it on a baking stove and slowly roast with charcoal fire, and roast it into a verdant yellow straight tip. The straight tip is then softened with boiling 10% salt water, the bamboo shoots are cut off, and the remaining bamboo shoots are twisted manually to form a spherical shape for drying, and then beaten with a wooden claw to form an oblate shape to make it firm. Only, serve as "flat tip". The flat tip is produced in Zhejiang, Jiangxi, Hunan, Fujian and other places, but the Tianmu Mountain produces the best quality in Jiangsu and Zhejiang.
Chinese bamboo shoots have a long history. There are a lot of records in ancient books such as Suiyuan Shidan, Tiaodingji, and Xianqing Ouji. However, there is no accurate textual research on when the flat tip began to be processed and eaten. According to the "Lin'an County Chronicles", during the Ming Zhengde and Jiajing reigns, the Tianmu Bianjian has been loved by the citizens of the south of the Yangtze River. It has a history of more than 400 years. In the reigns of Emperor Kangxi, Yongzheng and Qianlong of the Qing Dynasty, the Zenyuan Temple in Xitianmu flourished with incense and became a famous Buddhist temple in the south of the Yangtze River. Especially in summer, pilgrims and tourists came from Yuhang Ancient Road one after another, and Tianmu Bianjian became one of the main dishes of the temple’s hospitality. Good men and women are vying to buy them. They are as beautiful as the mountains and rivers, and they come home to taste. The deliciousness is far better than the vegetables. The reputation is widespread and famous. Until the Anti-Japanese War, the grand occasion lasted for more than two hundred years. It spread to Hong Kong, Macao and Southeast Asian countries in the late Qing Dynasty and the early Republic of China, and was deeply loved by the sons of China.

Provided by Shanghai Spiced Beans

Total Time 5 minutes

Yield 2

Number Of Ingredients 5

100 g Flat tip
2 pcs Cherry tomato
5ml sesame oil
2 grams shallot
5 grams Sugar

Steps:

  • Flat tip. Soak in clean water overnight to remove the salt.
  • Cooked in water. After cooling, tear it into strips by hand, add some sugar and mix.
  • Put it on a plate, place the chopped ones on the bottom, put the long strips on top, drizzle with sesame oil, and put small tomatoes and chopped green onions.
  • Finished product.

CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC ...



Chinese Smashed Cucumbers With Sesame Oil and Garlic ... image

In China, cucumbers are considered the ideal foil for hot weather and hot food. Versions of this salad, pai huang gua, are served all over the country, sometimes spiked with dried chiles and Sichuan peppercorns for more dimensions of flavor. In Beijing, people buy whole chilled cucumbers from street vendors and munch them on the go, much as Americans become attached to their cups of iced coffee in summer. The smashing process, a classic Chinese technique, cracks the skin, helps release the seeds and splits the flesh into appealing craggy pieces. Salting and chilling the cracked cucumbers give them the perfect cool, crunchy, watery mouth feel.

Provided by Julia Moskin

Total Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

About 2 pounds thin-skinned cucumbers like English or Persian (8 to 10 mini cucumbers, 4 medium-size or 2 large greenhouse)
1 teaspoon kosher salt, plus more for cucumbers
2 teaspoons granulated sugar, plus more for cucumbers
1 1/2 tablespoons rice vinegar
2 teaspoons sesame oil
2 teaspoons soy sauce
1 tablespoon grapeseed or extra-virgin olive oil
2 large garlic cloves, minced or put through a press
Red pepper flakes, to taste
Small handful whole cilantro leaves, for garnish
2 teaspoons toasted white sesame seeds, for garnish (optional)

Steps:

  • Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
  • On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
  • Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
  • Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
  • When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.

More about "sesame oil in chinese recipes"

COLD SESAME OIL FLAT TIP RECIPE - SIMPLE CHINESE FOOD
Bianjian can be processed from more than 20 kinds of raw materials, including black-bone chicken shoots, white chicken shoots, red shell shoots, early shoots, stalagmites, water shoots, green shoots and broad shoots.
[Processing and Origin] Bianjian is a processed product of spring bamboo shoots, and there is no distinction between fresh and dried products. The best raw material for its processing is stalagmites. Generally, the collection starts in April of the lunar calendar, the peak season is in the middle of the month, and it ends within the month. Flat tip and spring bamboo shoots are very high-quality cooking ingredients. Spring bamboo shoots are limited by the season, but Bianjian is available on the market all year round, and has the characteristics of not being restricted by the season, easy to transport, and delicious.
Dry product processing: cut the collected fresh bamboo shoots slightly with a knife, peel off the shells, remove the old part, and cook in a pot. Generally, add salt to no more than 4 catties per 100 catties of bamboo shoots. After cooking for 60-80 minutes, take out the drained salt water and spread it out. Place it on a baking stove and slowly roast with charcoal fire, and roast it into a verdant yellow straight tip. The straight tip is then softened with boiling 10% salt water, the bamboo shoots are cut off, and the remaining bamboo shoots are twisted manually to form a spherical shape for drying, and then beaten with a wooden claw to form an oblate shape to make it firm. Only, serve as "flat tip". The flat tip is produced in Zhejiang, Jiangxi, Hunan, Fujian and other places, but the Tianmu Mountain produces the best quality in Jiangsu and Zhejiang.
Chinese bamboo shoots have a long history. There are a lot of records in ancient books such as Suiyuan Shidan, Tiaodingji, and Xianqing Ouji. However, there is no accurate textual research on when the flat tip began to be processed and eaten. According to the "Lin'an County Chronicles", during the Ming Zhengde and Jiajing reigns, the Tianmu Bianjian has been loved by the citizens of the south of the Yangtze River. It has a history of more than 400 years. In the reigns of Emperor Kangxi, Yongzheng and Qianlong of the Qing Dynasty, the Zenyuan Temple in Xitianmu flourished with incense and became a famous Buddhist temple in the south of the Yangtze River. Especially in summer, pilgrims and tourists came from Yuhang Ancient Road one after another, and Tianmu Bianjian became one of the main dishes of the temple’s hospitality. Good men and women are vying to buy them. They are as beautiful as the mountains and rivers, and they come home to taste. The deliciousness is far better than the vegetables. The reputation is widespread and famous. Until the Anti-Japanese War, the grand occasion lasted for more than two hundred years. It spread to Hong Kong, Macao and Southeast Asian countries in the late Qing Dynasty and the early Republic of China, and was deeply loved by the sons of China.

From simplechinesefood.com
Reviews 5.0
Total Time 5 minutes
Cuisine Chinese
  • Finished product.
See details


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