Cantonese Savory Tangyuan (咸丸)

From the creator

Savory Tangyuan! A classic for Winter Solstice in pockets all around the Pearl River Delta, in this video Steph wanted to share a version from her Grandmother's ancestral hometown, Dongguan. 0:00 - The culture of Savory Tangyuan 1:20 - Soup Component 1, Dried Stuff 2:47 - Soup Component 2, Fresh Meat 4:15 - Soup Component 3, Vegetable 5:10 - Making the Rice Balls 7:45 - Making the Soup 10:17 - Other Cantonese Solstice Traditions? FULL WRITTEN RECIPE ... is over on Substack! Free as always, if it had to be said :) https://chinesecookingdemystified.substack.com/p/cantonese-salty-rice-balls But ingredient lists are here, for reference: INGREDIENT LIST, TANGYUAN * Sticky Rice Flour (糯米粉), 400g * Salt, 1/4 tsp * Hot, boiled water, 280g * Room temperature water, ~160g INGREDIENT LIST, DONGGUAN-STYLE SOUP * Dried Shrimp (虾米), 20g * Dried Scallop (干贝), 15g * Dried Shiitake Mushrooms (冬菇), 5 pcs * Dried Squid (鱿鱼干), 30g * Lap Cheong Sausage (腊肠/广式腊肠), 1/2 stick * Chicken, bone-in, ~500-600g. * Marinade for the Chicken: Salt, 1/8 tsp White pepper powder (白胡椒粉), 1/8 tsp Liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 1 tsp * Pork shoulder, a.k.a. Boston Butt, 160g. We're calling for the shoulder for the purpose of international replicability, as it’s the most flavorful cut when it comes to mass-produced pork. If in China or somewhere with higher quality pork, use the loin (里脊肉/瘦肉). * Marinade for the Pork: Salt, 1/8 tsp White pepper powder (白胡椒粉), 1/8 tsp

Published 2023-12-20 · Watch on YouTube ↗
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