If it’s your first time to cook with them, try to add a few into a savory stew, like braised chicken (something like this: https://omnivorescookbook.com/recipes/moms-best-braised-chicken-with-mushrooms). Hey Maggie was looking through your comments and saw Kevin in 2016 mention the ginger paste.i know it’s a few year later I make my own ginger paste and garlic paste for my italian Asian and middle Eastern cooking the cost can be high throughout the year, I grow my own garlic and ginger At my apartment in large tubs by the window when it’s ready to harvest I blend all the garlic in normal blender with cooking oil(rapeseed and little peanut oil) and do the same with the ginger and I then put the pastes in large chip shop pickle jars usually fill one with the ginger paste the garlic is around half to three quarters and both are very strong in flavour they last whole year in fridge the oil preserves them and doesn’t affect the flavour if I have a busy cooking year I top up with some store bought if I don’t have any ready for picking so it never runs out and very rarely have to buy any to top up maybe once or twice the past few years I recommend everyone do this takes no effort not much space just soak and plant some ginger root plant a few sections of garlic wait couple month harvest repeat always have a fresh batch every couple month depending on your indoor growing skills and indoor climate control. Light soy sauce, or Sheng Chou (生抽), is a must-have Chinese ingredient. I love Chinese dishes but I have stopped eating/cooking them because I now have to be Gluten Free. What would you suggest when considering mujiangzi oil? If I cannot use it fast enough, I’ll just freeze it. I highly recommend All Under Heaven: Recipes from the 35 Cuisines of China by Carolyn Phillips . Purchase your Shaoxing wine from an Asian liquor store or Asian grocery store, where it is usually displayed in the liquor section (not the pantry section). One of the ingredients in five spice powder, whole star anise pods (大料, da liao) are commonly used in braised dishes to add a warm licorice-like aroma. i bought a brand readily available at my asian market and i think it’s the one you recommend (red envelope with green rectangle). I’ve also listed 3 must-have fresh ingredients, which you can often get at a grocery store. When I saw you had a Fu Qi Fei Pian recipe, I knew I had found the right place. Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. White pepper powder (白胡椒粉, Bai Hu Jiao Fen) is widely used in Chinese cooking. appropriate. The rest of the post contains 5 sauces and 5 spices that are commonly used in many of my recipes. Your email address will not be published. Note, it usually has a golden color, which is darker than that of the pale-colored regular peanut oil you see in regular grocery stores.

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