TANG GU RECIPES
SWEET AND SOUR RIBS–TANG CU PAI GU | CHINA SICHUAN FOOD
Chinese Sweet and Sour Ribs have an excellent taste. This version is an simplied one that can be made at home easily.
Provided by Elaine
Categories Main Course
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 3
Number Of Ingredients 13
Steps:
- Cut ribs into 1 inch to 1.5 inch sections. Place in a pot with cold water. Bring to boil and continue cooking for 2-3 minutes. Transfer out and rinse under running warm water. Set aside to drain.
- Add cooking oil and smashed rock sugar in wok, heat over slow fire. Keep stirring until the sugar melts and turns into dark red.
- Add ribs to coat the sugar color, place light soy sauce, cooking wine and black vinegar. Continue stir fry for 2 minutes and pour enough hot water to cover and add ginger, green onion and star anise.
- Cover the lid and simmer for 25 minutes over slowest fire. Stir once or twice in the process. Pick the ginger, green onion and star anise out in the later stage.
- Turn up the fire and thicken the fire. Keep stirring and stop when the sauce is almost adhered to the ribs. Be carefully in the last minutes, do not get your ribs overcooked.
- Add extra 1 teaspoon of black vinegar and sesame seeds. Combine well.
- Garnish chopped spring onions before serving.
Nutrition Facts : Calories 457 kcal, CarbohydrateContent 15 g, ProteinContent 18 g, FatContent 34 g, SaturatedFatContent 8 g, CholesterolContent 84 mg, SodiumContent 759 mg, SugarContent 12 g, ServingSize 1 serving
CHINESE STEAMED RICE CAKE—BAI TANG GAO | CHINA SICHUAN FOOD
Fluffy and chewy Chinese rice cake--Bai Tang Gao
Provided by Elaine
Categories Dessert
Total Time 155 minutes
Prep Time 130 minutes
Cook Time 25 minutes
Yield 2
Number Of Ingredients 5
Steps:
- In a large mixing bowl, mix 150ml to 160ml water with rice flour. Combine well.
- In a small pot, melt sugar with the left water (350ml). Bring to boil over medium fire.
- Pour the hot sugar liquid directly to the rice mixture. Combine well and set aside to cool down until less than 40 degree C or room temperature.
- Mix yeast with 20ml and set aside for 5 minutes.
- Combine yeast water and rice mixture well, cover with plastic wrapper for proofing.
- Drop several drops of oil in the batter and combine well. Continue proofing until there is a thick layer of small bubbles on the surface.
- Prepare a plate (steel plate is highly recommended as they are usually quite thin) and brush some oil on surface (this can help the de-molding process).
- Bring the water to boil firstly and then pour the rice batter to hot steel plate around 80% full.
- Cover with lid and steam for 15 minutes over high fire. Wait for around 10 minutes after turning off the fire. Transfer the cake out, wait for minutes and move it from the plate. Set aside to cool down completely. Either cut into large wedges or small cubes. Serve cold with tea or as breakfast.
Nutrition Facts : Calories 681 kcal, CarbohydrateContent 156 g, ProteinContent 8 g, FatContent 2 g, SodiumContent 14 mg, FiberContent 3 g, SugarContent 55 g, ServingSize 1 serving
SWEET AND SOUR RIBS (????) - OMNIVORE'S COOKBOOK
Jan 07, 2015 · Add peanut oil and sugar to a wok and cook over medium heat. Stir constantly with a spatula to dissolve the sugar slowly. When the sugar is fully dissolved, use spatula to scoop some liquid mixture to observe its color. When the sugar turns pale yellow, immediately and carefully add the ribs to the wok.
From omnivorescookbook.com
From omnivorescookbook.com
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From koreanbapsang.com
From koreanbapsang.com
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Sep 14, 2014 · Heat 1 tablespoon oil in a flat bottomed pan over medium heat and brown the ribs on all sides. Set aside on a plate. Heat another tablespoon of oil in a clean wok over medium heat, and cook the ginger and scallions until fragrant, about 3 minutes. Take them out of the wok and set aside.
From thewoksoflife.com
From thewoksoflife.com
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From cookinshanghai.com
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From saveur.com
From saveur.com
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From cnn.com
From cnn.com
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RECIPE OF TANG CU PAI GU., 26/10/05, PEGGI'S BLOG
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From blogs.warwick.ac.uk
From blogs.warwick.ac.uk
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From chinesefoodwiki.org
From chinesefoodwiki.org
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From theburningkitchen.com
From theburningkitchen.com
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MUSHROOM NOODLE SOUP (MO GU MIANTIAO TANG)
Feb 04, 2014 · Make the soup: Return saucepan to medium-high heat; add bacon and cook, stirring, until crisp, 14-16 minutes. Add scallions, garlic, and ginger, and cook, stirring, until soft, about 8 minutes ...
From saveur.com
From saveur.com
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From koreanbapsang.com
From koreanbapsang.com
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Feb 15, 2020 · Pour the pork bone stock along with the bones into a medium saucepan and close the lid. Turn the heat to medium-high. While waiting for the stock and bones to heat up, wash the daikon and use a peeler to peel off the daikon’s skin. Chop the daikon into 1-inch cubes. Wash the green onion and chop the green part into small pieces.
From asiancookingmom.com
From asiancookingmom.com
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Feb 19, 2021 · Tang Yuan Recipe Instructions. In a food processor or blender, finely grind the roasted black sesame seeds.Add the caster sugar (AKA superfine sugar) and use a spatula to mix together in the food processor a bit. Then add the butter and pulse for 10 seconds at a time to combine. Scoop everything out into a bowl and put in the refrigerator for about 30 minutes.
From thewoksoflife.com
From thewoksoflife.com
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It was good, then, to discover that there where a lot of Bing Tanghulu Candied Hawthorn Stick food stalls this year at the Chinese New Year Flower Market!This annual market is held during the week leading up to the Chinese New Year and is crammed with stalls selling everything you never thought you needed for celebrating the new year.
From thehongkongcookery.com
From thehongkongcookery.com
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From chinasichuanfood.com
From chinasichuanfood.com
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From americandragon.com
From americandragon.com
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From plumdragonherbs.com
From plumdragonherbs.com
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