Sichuan Cold Dish-ify [Anything]
Cold dishes! In this 101 video, we'll focus on the Sichuan province, and teach you three flavor profiles to toss your 'any ingredient of choice' in with.
0:00 - Cold dish as a framework
0:58 - Toasted Chili flavor
4:32 - Sweet and sour flavor
5:44 - Fish fragrant flavor
7:55 - China is a big place
FULL, WRITTEN RECIPES
Are, as always, over on Substack! Completely free, if it had to be said:
https://chinesecookingdemystified.sub...
That said, might as well copy over the three sauces over here just in case that's helpful for you:
SHAOBAN SAUCE
Sichuan Chili Oil (红油), 30g, ~2 tbsp
Toasted Chili Powder (煳辣椒末), 3g, ~1 tbsp
Soy sauce (生抽), 10g, ~2 tsp
Toasted sesame oil (麻油), 10g, ~2 tsp
Salt, 1/8 tsp
MSG (味精), 1/8 tsp
SIMPLE SWEET SOUR SAUCE
Rice Vinegar (米醋) or White Rice Vinegar (白醋), 20g, ~4 tsp
Granulated Sugar, 15g, ~3.5 tsp
Scallion whites, 15g, ~2 sprigs. Cut lengthwise into slivers.
Toasted Sesame Oil (麻油), 10g, ~2 tsp
Salt, 1/8 tsp
MSG (味精), 1/4 tsp
FISH FRAGRANT SAUCE
Lao Gan Ma Pickled Chili (老干妈风味糟辣剁椒) or Hunan Chopped Chilis (剁椒), 25g, ~1.5 tbsp. Minced.
Dark Chinese Vinegar (香醋/陈醋), preferably Baoning vinegar (保宁醋), 15g, ~1 tbsp.
Soy sauce (生抽), 10g, ~2 tsp
Granulated sugar, 20g, ~4 tsp
Scallion, 20g, ~2 sprigs. Sliced.
Garlic, 25g, ~5 cloves. Finely minced.
Ginger, 5g, ~1/2 inch. Finely minced.
Salt, 1/4 tsp
MSG (味精), 1/8 tsp
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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): • Live Stream: Favourite B-Side Tracks
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