Even more stuff to eat with rice
Three more "over rice" dishes (麻油蒸腐乳/腌菜炒洋芋/辣椒炒蛋)
So… xiafancai, over rice dishes. Previously we made two videos on this kind of dishes that go really well with rice, and this week, we're back with our xiafancai series, showing you three more simple dishes that would be a guaranteed rice killer.
Fermented Bean Curd with Sesame Oil
First up, as usual, one super-simple-college-dorm-style, stuff in a jar.
And something super classic within a Cantonese context is… furu (腐乳), fermented tofu. For a Cantonese like me - Steph - growing up, the favorite way to enjoy it is steaming it.
In the spirit of simple home cooking, in the video we steamed inside of a rice cooker - though nuking it also gets you there. To do so, first cook some rice in a rice cooker, then grab a cube of furu onto a small plate, sprinkle on about ¼ tsp granulated sugar, plus a nice drizzle of toasted sesame oil.
Then wait till the rice is bubbling and steam is coming out, put your furu onto the rice, and maybe together with an egg too. And when your rice is done, your furu and the hard boil egg would also be ready.
Yunnan-ish Spicy Pickle Fried Potatoes
Potatoes, 300g after peeling (~350g before peeling).
Lao Gan Ma's Spicy Salted 'Cabbage' (香辣菜), one pack, 60g.
Garlic, ~2 cloves. Minced.
Baijiu liquor (白酒) or Liaojiu a.k.a. Shaoxing wine (料酒/绍酒) or your liquor of choice (bourbon might be nice), 1 tbsp.
Soy sauce (生抽), 1 tsp.
Seasoning:
Salt, ¼ tsp.
Sugar, ¼ tsp.
MSG (味精), pinch (~1/16 tsp).
Dark Chinese vinegar (陈醋/香醋), 1 tsp.
Process:
Cut 300g of potatoes into ½ inch cubes, then give the cubes a good rinse to get off that surface starch. Let them soak in the cool water until you're ready to fry, at least 10-15 minutes, then drain and pat dry.
Mince two cloves of garlic.
To stir fry, first longyau with about 2 tbsp of oil and fry the potatoes over a medium low flame. Frying the potatoes will take a bit, about 6-10 minutes - you're looking for them to become soft and a touch translucent. Scooch the potatoes up the side of the wok, then add the garlic and fry for ~15 seconds til fragrant. Then add in 60g of Lao Gan Ma's Spicy Salted 'Cabbage', fry for 30-60 seconds until fragrant, mix it all together.
Up the flame to high. Swirl in 1 tbsp of baijiu liquor (or Shaoxing wine, or your liquor of choice), quick mix. Swirl in 1 tsp soy sauce, quick mix. Add in the seasoning - ¼ tsp salt, ¼ tsp sugar, pinch of MSG - quick mix. Swirl in 1 tsp dark Chinese vinegar, quick mix, out.
Chili Fried Eggs
Fresh mild chilis, 300g. If I was in the west, I'd probably choose poblanos.
Eggs, 5.
Seasoning for the eggs:
Salt, ½ tsp.
Sugar, ¼ tsp.
White pepper powder (白胡椒粉), ¼ tsp.
Liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 1 tsp. Optional.
Toasted sesame oil (麻油). A drizzle.
Soy sauce (生抽), 1 tsp.
MSG (味精), ~⅛ tsp.
Process:
First remove the stem, ribs, and seeds from 300g of fresh mild chilis and julienne into 2 inch strips. Toast them in a hot wok, dry - no oil - for about three minutes until blistered, then shut off the heat and continue to stir them for another minute to cool down a touch. Lay them in one even-ish layer on a plate - you do not want the chilis to steam and over-soften.
Crack five eggs, season them - ½ tsp salt, ¼ tsp sugar, ¼ tsp white pepper powder, optional 1 tsp Shaoxing wine, drizzle of toasted sesame oil - and beat them thoroughly until no stray strands of white remain.
Longyau with about 1.5 tbsp of oil, then over a high flame add in the eggs - the edges should puff up a bit. Swap the flame down to medium-low. Swirl the egg around to cook - once only about a third of the egg remains as liquid, sprinkle over the chilis. Once there's no liquid, cut them into ~4 pieces and flip.
Up the flame to high, add in 1 tsp soy sauce and ⅛ tsp MSG. Quick 30 second fry, out.