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    How to Make Authentic Sichuan Spicy Chili Oil Recipe

    How to make authentic Sichuan spicy chili oil recipe? Today I’m going to reveal Sichuan Chef’s secret recipes!

     

     

    1/4 of a cup of red pepper flakes
    A pinch of salt
    1/2 of a cup of vegetable oil
    1 raw cinnamon
    1 tablespoon of star anise
    1 tablespoon of Sichuan pepper corns
    3 bay leaves

     

    In a bowl, add

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    Shockingly Delicious Stir Fry Vegetable

    I remember when I attended an after school program when I was pretty young. There was an auntie in the cafeteria. She would serve this super simple vegetable stir fry almost every day. Although it doesn’t seem very impressive, but when you eat it, it’s always so shockingly delicious. What’s her secret?

     

     

    3 tablespoons of oil
    1 teaspoon of sichuan pepper corns
    1 ounce of carrot strips
    3 cloves of garlic
    1 ounce of red cabbage strips
    5 ounces of snow peas
    1 king oyster mushroom
    1 ounce of boiled lotus root slices
    A dash of soy sauce
    A pinch of salt
    A pinch of sugar

     

    In a pan, let’s add 3 tablespoons of oil and 1 teaspoon of sichuan pepper corns and cook in low heat until the spicy aroma comes out. Take out the pepper corns from the pan. (Yep, the sichuan pepper corn oil was her secret.)

     

    In the same pan, 1 ounce of carrot strips in high heat and wait until soften. (When we do stir fry. We must use high heat. If we use low heat, then the water of the vegetable will come out and make the stir fry watery.) Then add 3 cloves of garlic, 1 ounce of red cabbage, 5 ounces of snow peas, 1 sliced king oyster mushrooms, 1 ounce of lotus root, and stir fry until soften. Season with a dash of soy sauce, a pinch of salt, and a pinch of sugar. Mix well. Serve!

     

     

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    How to Make Cantonese Clams in Black Bean Sauce

    We are going to make a homey Cantonese dish, stir fry clams in black beans sauce. My Shifu taught me this recipe before, and it looked like this. Then I tried it a couple more times at home, and it looked like this. Can you tell what’s different? Ok, let’s take a look at our ingredients now and I’ll explain why later.

     

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    How to Cook Chinese Fish & Eggplant Clay Pot Recipe

    Sometimes last month, I shared a video blog with you about my journey to become a chef. In the video, my shifu was teaching me on how to make fish & eggplant in clay pot. Many of you asked me to share this recipe. So today we are going to make this super delicious recipe!

     

     

    1 eggplant, cut into 2 inches long and 1/2 inch wide strips
    8 ounces of tilapia
    3 tablespoons of oil
    2 pieces of green bell pepper, cut into 1 inch cubes
    2 pieces of red bell pepper, cut into 1 inch cubes
    3 slices of ginger
    3 cloves of garlic
    1/2 of a cup of chicken stock
    1 tablespoon of oyster sauce
    1 tablespoon of soy sauce a pinch of pepper a pinch of sugar
    1 teaspoon of corn starch and 1 tablespoon of water
    1 teaspoon of dark soy sauce
    2 tablespoons of minced scallion

     

    Fish Marinade
    1/2 of egg white
    a pinch of salt
    a pinch of pepper
    a pinch of sugar
    1 teaspoon of cornstarch and 1 tablespoon of water
    1 tablespoon of oil

     

    First let’s slice up the fish into big slices. (When I first tried this recipe at home, I used cod and it didn’t turn out well, because the texture of cod is too delicate for pan frying. So today we are going to use tilapia because it has a tougher texture.)

     

    Then let’s marinade our fish slices. In a big bowl, add 1/2 of egg white, a pinch of salt, a pinch of pepper, a pinch of sugar, 1 teaspoon of cornstarch and 1 tablespoon of water, 1 tablespoon of oil, and mix. Then add 8 ounces of fish slices in the bowl and combine well. Set aside for 10 minutes.

     

    We are going to cut the eggplant into 2 inches long and 1/2 inch wide strips.

     

    Then let’s have some fun! Let’s splash some water on 1 sliced eggplant. (Didn’t your parents tell you never to play with food? Haha. Ok, but this is a serious task!) My shifu, chef Luo taught me this trick. He told me, “Eggplant absorbs lots of oil while cooking, so we are using this technique to prevent extra oil from going in.”

     

    Now we are going to pan fry the eggplant until brown. (He also added, “pan fry is better than deep frying eggplant because otherwise the eggplants will just simply absorb all the oil.” However, a lot of restaurants nowadays, they just deep frying it since it’s faster.) Take the eggplant strips out and put on a paper towel to drain any excess of oil.

     

    Next up, add the marinated fish into the same pan, and cook both sides, until well done. Take the fish slices out and put on a paper towel to drain any excess of oil.

     

    In this same lovely pan, add 3 tablespoons of oil, 2 pieces of green bell peppers, 2 pieces of red bell peppers and stir fry for a bit. Then add 3 slices of ginger, 3 cloves of garlic, 1 tablespoon of minced scallions, and wait until the aroma comes out. Pour 1/2 of a cup of chicken stock, 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, a pinch of pepper, and a pinch of sugar. Transfer back the eggplant and the fish. Cover the lid. (The second time, I made this recipe I didn’t cover the lid and the eggplant turned out to be too hard.) Add teaspoon of corn starch and 1 tablespoon of water, 1 teaspoon of dark soy sauce.

     

    Transfer everything to a clay pot and 1 tablespoon of scallions on top. Cover the lid. Add 1 tablespoon of shaoxing wine around the lid. Serve!

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    How to Cook Amazing Seafood Soup?

    Today we are going to make this very beautiful orange color seafood soup. Can you guest where the orange color is coming? I’ll tell you in just a bit. First let’s take a look at the list of ingredients.

     

     

    1 medium carrot
    3 cups of chicken stock
    3 slices of ginger
    3 pieces of asparagus, chopped into ½ inch pieces
    6 pieces of clams
    12 pieces of shrimp
    A pinch of salt
    A pinch of pepper
    2 tablespoons of cornstarch with 2 tablespoons of water
    2 tablespoons of minced scallion

     

    Chop 1 medium carrots. (Do you know what women have to give up in order to become a chef? A lot of things… like when other women are looking at their cute medicure, I’m looking at my nails, which has been colored by carrots. When other women smell like floral perfume. I smell like garlicky stir-fry. But you know, doesn’t matter how much I have to give up. This is my passion and it’s worth it.)

     

    In a pot, boil the carrots for 10 minutes. (We boil the carrots first and then puree it then the carrot juice will have a more consistent texture. If we puree it directly without boiling it first then the carrots juice will still taste good but just not as good.)

     

    In a juicer, add 1 chopped carrot, and 1/2 of a cup of water. Puree it.

     

    In a pot, boil 3 cups of chicken stock and the carrot puree. Then add 3 slices of ginger, a pinch of salt, a pinch of pepper in it. Taste the soup. Follow up 6 pieces of clams and wait until the clams open up. Add in 3 pieces of chopped asparagus, and 12 pieces of shrimp and cook until they turn red. Then thicken the soup with 2 tablespoons of cornstarch with 2 tablespoons of water, 2 tablespoons of minced scallion. Taste the soup, and if the flavor is perfect, then turn off the heat. Enjoy!

     

    Talking about carrots, I still have a complicated feeling toward it. Because when I first learned to cook, I was just julienning carrots into needle like shapes every day. My nails and my hands were always in this orange color. Share with me if you have faced similar situation where you have to give up many things for your passion and you think it’s totally worth it.

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    The Hottest Chilies Steamed Fish Recipe

    Duojiao chilies steamed fish is a traditional Hunan dish. The freshness of the fish and the spiciness of the duojiao chillies are united as one body. Let’s take a look at this recipe now!

     

     
    1 whole fish
    1 tablespoon of minced ginger
    3 tablespoons of chopped chilies paste
    1 tablespoon of minced scallions
    1 tablespoon of minced garlic
    4 tablespoons of oil
    A dash of sesame oil

     

    Sauce
    6 tablespoons of soy sauce
    1 stalk of chopped scallions
    3 slices of ginger
    3 cloves of sliced garlic

     

    Then boil water in a pot and put a steamer in it. Put the fish in the middle of a plate; add 1 tablespoon of minced ginger, 3 tablespoons of duojiao chilies, (Ok, let’s back up a bit. Before I filmed this episode, I tried two different versions — adding duojiao chillies before steaming vs adding duojiao chillies after steaming. So if I add duojiao chillies afterward, then the fish won’t absorb the taste of chillies into itself. So we are going to add the duojiao chillies before steaming in our recipe.) Then add 1 tablespoon of oil on top. Place the plate in the pot and then steam it for 10 minutes.

     

    To make the sauce, in a bowl, add 6 tablespoons of soy sauce, 1 stalk of chopped scallions, 3 slices of ginger, 3 cloves of sliced garlic. Carefully remove the plate from the pot. Discard the liquid. Then add 1 tablespoon of minced scallions, 1 tablespoon of minced garlic, and a dash of sesame oil on top of the fish.

     

    In a small pan, heat up the 3 tablespoons of vegetable oil until hot. Carefully pour over the fish. Lastly, pour the sauce mixture on the side of the fish.

     

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    How to Make Zongzi 粽子 & Happy Dragon Boat Festival!

    How to make zongzi? And today let’s celebrate Dragon Boat Festival with Felicia, Mia, and Jimmy from Off the Great Wall; Chris from China Uncencored; and Ben from Learn Chinese Now! Woohoo~ It’s a feast!

     

    36 bamboo leaves
    6 cups of sticky rice
    36 red dates

     

    Soak sticky rice in water over night. Soak bamboo leaves in water over night. Clean and cut the tips.

     

    Take 2 bamboo leaves. Have the stems toward the left and the tip on the right. Fold it into a cone, having the stem on the bottom, and 1 inch beyond the tip. Add sticky rice, a couple of red dates, and more sticky rice. Then fold it up. And fold the sides, to form an edge, and with a pointy angle. Fold up the top part too, also form an edge and a pointy angle. Wrap it up with a string.

     

    Boil them for 3 hours. Turn off the heat and soak in the water for another 1 hour.

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