Topic: FAO: Syntax
WSD !m2cp3rR5zw started this discussion 9 years ago #59,029
Tell us more about Chinese food, sewers, and men in dresses!!!
Syntax joined in and replied with this 9 years ago, 42 minutes later[^] [v] #752,678
Reminds me. I bought bags of tangerines just to strip off the peel so it can dry and I can have quanity of dried peel that is just for my version of Tangerine Beef
Ingredients
5 (about 1-inch-square) pieces dried tangerine peel
1 orange
1 teaspoon cornstarch
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
2 tablespoons Shaoxing rice wine or dry sherry
1 tablespoon minced fresh ginger
1 pound beef flank steak, thinly sliced against the grain into 2-inch-long strips
3 tablespoons vegetable oil
1/2 teaspoon Sichuan peppercorns
1 dried red chile, seeded and chopped er NO NO I use LARGE HANDFULL Of Dried Chile's and 1st toast in dry wok for smoky flavour
3 green onions, green and white parts kept separate, chopped into 1/2-inch segments
2 teaspoons hoisin sauce
1 teaspoon chili bean sauce
1 teaspoon sugar
Preparation
Soak the tangerine peel in warm water for 1 hour to rehydrate, then drain.
erI soak per instructions but also add strips of the dried Peel for the texture
Peel the orange and use a spoon to scrape away as much of the white pith as possible. Reserve the fruit for another use. Bring a small pot of water to a boil. Blanch the orange peel in the water for 6 minutes to get rid of any bitterness,- I FIND THAT STEP NOT SO MUCH SO NECESSARY
and then slice into slivers. Dissolve the cornstarch in a large bowl with the light soy sauce, dark soy sauce, 1 tablespoon of the rice wine, and ginger. Add the beef and toss so that all the strips are coated, then marinate, covered, in the fridge for 20 minutes.
Heat 2 tablespoons of the oil in a wok over high heat. Tip the contents of the beef bowl into the wok and stir-fry for about 1 minute, or until the beef is browned but still slightly pink inside. Take care not to overcook the beef or it will get tough. Remove the beef and any liquid from the wok.
Add the remaining 1 tablespoon of oil to the wok and when it is hot, add the Sichuan peppercorns, chile, the white parts of the green onions, the tangerine peel, and orange peel, and stir-fry for 45 seconds. Add the remaining 1 tablespoon of rice wine, the hoisin sauce, chili bean sauce, and sugar and stir for a few seconds. Toss in the beef and the green parts of the green onions and stir until the onions start to wilt. Serve hot.
5 (about 1-inch-square) pieces dried tangerine peel
1 orange
1 teaspoon cornstarch
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
2 tablespoons Shaoxing rice wine or dry sherry
1 tablespoon minced fresh ginger
1 pound beef flank steak, thinly sliced against the grain into 2-inch-long strips
3 tablespoons vegetable oil
1/2 teaspoon Sichuan peppercorns
1 dried red chile, seeded and chopped er NO NO I use LARGE HANDFULL Of Dried Chile's and 1st toast in dry wok for smoky flavour
3 green onions, green and white parts kept separate, chopped into 1/2-inch segments
2 teaspoons hoisin sauce
1 teaspoon chili bean sauce
1 teaspoon sugar
Preparation
Soak the tangerine peel in warm water for 1 hour to rehydrate, then drain.
erI soak per instructions but also add strips of the dried Peel for the texture
Peel the orange and use a spoon to scrape away as much of the white pith as possible. Reserve the fruit for another use. Bring a small pot of water to a boil. Blanch the orange peel in the water for 6 minutes to get rid of any bitterness,- I FIND THAT STEP NOT SO MUCH SO NECESSARY
and then slice into slivers. Dissolve the cornstarch in a large bowl with the light soy sauce, dark soy sauce, 1 tablespoon of the rice wine, and ginger. Add the beef and toss so that all the strips are coated, then marinate, covered, in the fridge for 20 minutes.
Heat 2 tablespoons of the oil in a wok over high heat. Tip the contents of the beef bowl into the wok and stir-fry for about 1 minute, or until the beef is browned but still slightly pink inside. Take care not to overcook the beef or it will get tough. Remove the beef and any liquid from the wok.
Add the remaining 1 tablespoon of oil to the wok and when it is hot, add the Sichuan peppercorns, chile, the white parts of the green onions, the tangerine peel, and orange peel, and stir-fry for 45 seconds. Add the remaining 1 tablespoon of rice wine, the hoisin sauce, chili bean sauce, and sugar and stir for a few seconds. Toss in the beef and the green parts of the green onions and stir until the onions start to wilt. Serve hot.
Photo is with Chicken which is more than OK but I usually do mine with Tri-Tip steak
(Edited 2 minutes later.)
Anonymous C joined in and replied with this 9 years ago, 29 minutes later, 1 hour after the original post[^] [v] #752,687
Anonymous D joined in and replied with this 9 years ago, 2 hours later, 3 hours after the original post[^] [v] #752,698
dw !vJwW0tsPXQ joined in and replied with this 9 years ago, 2 minutes later, 3 hours after the original post[^] [v] #752,700
brie !kGoudaMCFA joined in and replied with this 9 years ago, 3 minutes later, 3 hours after the original post[^] [v] #752,701
Anonymous A (OP) replied with this 9 years ago, 1 minute later, 3 hours after the original post[^] [v] #752,702
@752,678 (Syntax)
> Reminds me. I bought bags of tangerines just to strip off the peel so it can dry and I can have quanity of dried peel that is just for my version of
>
>
>
>
>
> Photo is with Chicken which is more than OK but I usually do mine with Tri-Tip steak
Wow
> Reminds me. I bought bags of tangerines just to strip off the peel so it can dry and I can have quanity of dried peel that is just for my version of
>
>
Tangerine Beef
>
>
Ingredients
>
> 5 (about 1-inch-square) pieces dried tangerine peel
> 1 orange
> 1 teaspoon cornstarch
> 1 tablespoon light soy sauce
> 1 tablespoon dark soy sauce
> 2 tablespoons Shaoxing rice wine or dry sherry
> 1 tablespoon minced fresh ginger
> 1 pound beef flank steak, thinly sliced against the grain into 2-inch-long strips
> 3 tablespoons vegetable oil
> 1/2 teaspoon Sichuan peppercorns
> 1 dried red chile, seeded and chopped er NO NO I use LARGE HANDFULL Of Dried Chile's and 1st toast in dry wok for smoky flavour
> 3 green onions, green and white parts kept separate, chopped into 1/2-inch segments
> 2 teaspoons hoisin sauce
> 1 teaspoon chili bean sauce
> 1 teaspoon sugar
>
> Preparation
>
> Soak the tangerine peel in warm water for 1 hour to rehydrate, then drain.
>
> erI soak per instructions but also add strips of the dried Peel for the texture
>
> Peel the orange and use a spoon to scrape away as much of the white pith as possible. Reserve the fruit for another use. Bring a small pot of water to a boil. Blanch the orange peel in the water for 6 minutes to get rid of any bitterness,- I FIND THAT STEP NOT SO MUCH SO NECESSARY
>
> and then slice into slivers. Dissolve the cornstarch in a large bowl with the light soy sauce, dark soy sauce, 1 tablespoon of the rice wine, and ginger. Add the beef and toss so that all the strips are coated, then marinate, covered, in the fridge for 20 minutes.
> Heat 2 tablespoons of the oil in a wok over high heat. Tip the contents of the beef bowl into the wok and stir-fry for about 1 minute, or until the beef is browned but still slightly pink inside. Take care not to overcook the beef or it will get tough. Remove the beef and any liquid from the wok.
> Add the remaining 1 tablespoon of oil to the wok and when it is hot, add the Sichuan peppercorns, chile, the white parts of the green onions, the tangerine peel, and orange peel, and stir-fry for 45 seconds. Add the remaining 1 tablespoon of rice wine, the hoisin sauce, chili bean sauce, and sugar and stir for a few seconds. Toss in the beef and the green parts of the green onions and stir until the onions start to wilt. Serve hot.
>
> 5 (about 1-inch-square) pieces dried tangerine peel
> 1 orange
> 1 teaspoon cornstarch
> 1 tablespoon light soy sauce
> 1 tablespoon dark soy sauce
> 2 tablespoons Shaoxing rice wine or dry sherry
> 1 tablespoon minced fresh ginger
> 1 pound beef flank steak, thinly sliced against the grain into 2-inch-long strips
> 3 tablespoons vegetable oil
> 1/2 teaspoon Sichuan peppercorns
> 1 dried red chile, seeded and chopped er NO NO I use LARGE HANDFULL Of Dried Chile's and 1st toast in dry wok for smoky flavour
> 3 green onions, green and white parts kept separate, chopped into 1/2-inch segments
> 2 teaspoons hoisin sauce
> 1 teaspoon chili bean sauce
> 1 teaspoon sugar
>
> Preparation
>
> Soak the tangerine peel in warm water for 1 hour to rehydrate, then drain.
>
> erI soak per instructions but also add strips of the dried Peel for the texture
>
> Peel the orange and use a spoon to scrape away as much of the white pith as possible. Reserve the fruit for another use. Bring a small pot of water to a boil. Blanch the orange peel in the water for 6 minutes to get rid of any bitterness,- I FIND THAT STEP NOT SO MUCH SO NECESSARY
>
> and then slice into slivers. Dissolve the cornstarch in a large bowl with the light soy sauce, dark soy sauce, 1 tablespoon of the rice wine, and ginger. Add the beef and toss so that all the strips are coated, then marinate, covered, in the fridge for 20 minutes.
> Heat 2 tablespoons of the oil in a wok over high heat. Tip the contents of the beef bowl into the wok and stir-fry for about 1 minute, or until the beef is browned but still slightly pink inside. Take care not to overcook the beef or it will get tough. Remove the beef and any liquid from the wok.
> Add the remaining 1 tablespoon of oil to the wok and when it is hot, add the Sichuan peppercorns, chile, the white parts of the green onions, the tangerine peel, and orange peel, and stir-fry for 45 seconds. Add the remaining 1 tablespoon of rice wine, the hoisin sauce, chili bean sauce, and sugar and stir for a few seconds. Toss in the beef and the green parts of the green onions and stir until the onions start to wilt. Serve hot.
>
> Photo is with Chicken which is more than OK but I usually do mine with Tri-Tip steak
Wow
ken griffey sr joined in and replied with this 9 years ago, 47 minutes later, 4 hours after the original post[^] [v] #752,717
@752,700 (dw !vJwW0tsPXQ)
> Why not just buy dried tangerine peel
you have to dry it and then rehydrate it and then continue to disk it. then dry it again
> Why not just buy dried tangerine peel
you have to dry it and then rehydrate it and then continue to disk it. then dry it again
Anonymous C replied with this 9 years ago, 1 hour later, 5 hours after the original post[^] [v] #752,732
ken griffey sr replied with this 9 years ago, 2 minutes later, 5 hours after the original post[^] [v] #752,733
@752,717 (ken griffey sr)
> > Why not just buy dried tangerine peel
>
> you have to dry it and then rehydrate it and then continue to disk it. then dry it again
disk. soak
> > Why not just buy dried tangerine peel
>
> you have to dry it and then rehydrate it and then continue to disk it. then dry it again
disk. soak
Syntax replied with this 9 years ago, 3 minutes later, 5 hours after the original post[^] [v] #752,734
@752,698 (D)
> That is not even an authentic Chinese dish.
I pulled a random recipe from web for beef with orange or in my case it's going to be Tangerine 2nite
Whole lota dry chili's and beef and Tangerine as a combo in some Chinese way with white rice to act as a buffer - Does it matter that Chinese paired beef chilies and Tangerine?
BET NOT
As to Authentic? What Chinese dish with beef or domestic chicken IS Authentic as the Domestic Cow is not Authentic for Chinese food nor the Chicken.
More like Water Buffalo and some bird instead of chicken.
@752,717 (ken griffey sr)
> >Why not just buy dried tangerine peel
Good question. In my 15 mile zone such does not exist however give me one hour to spare and yes I have several market choices to buy that
> That is not even an authentic Chinese dish.
I pulled a random recipe from web for beef with orange or in my case it's going to be Tangerine 2nite
Whole lota dry chili's and beef and Tangerine as a combo in some Chinese way with white rice to act as a buffer - Does it matter that Chinese paired beef chilies and Tangerine?
BET NOT
As to Authentic? What Chinese dish with beef or domestic chicken IS Authentic as the Domestic Cow is not Authentic for Chinese food nor the Chicken.
More like Water Buffalo and some bird instead of chicken.
@752,717 (ken griffey sr)
> >Why not just buy dried tangerine peel
Good question. In my 15 mile zone such does not exist however give me one hour to spare and yes I have several market choices to buy that
Anonymous D replied with this 9 years ago, 55 minutes later, 6 hours after the original post[^] [v] #752,749
Anonymous D double-posted this 9 years ago, 10 minutes later, 6 hours after the original post[^] [v] #752,752
lol dried chili peppers are not even spicy. Impress me by adding a "handful" of fresh ones.
Syntax replied with this 9 years ago, 2 months later, 2 months after the original post[^] [v] #774,592
@previous (D)
> lol dried chili peppers are not even spicy. Impress me by adding a "handful" of fresh ones.
> lol dried chili peppers are not even spicy. Impress me by adding a "handful" of fresh ones.
"Are dried chillies hotter than fresh chillies?
it can often be the case that the drying process increases the heat of a chilli"
it can often be the case that the drying process increases the heat of a chilli"