Guizhou Grill Pot (贵州烙锅)

From the creator

Laoguo! An absolutely awesome way of eating, this could kind of be thought as the pan-frying equivalent of something like hotpot or Korean barbecue. Just a chill meal to have with friends or family. Written recipe is over here on /r/cooking: https://www.reddit.com/r/Cooking/comments/fr4ivl/recipe_grill_pot_%E7%83%99%E9%94%85/ As promised, the list of stuff we used here: - Pork Belly - Spam - Guizhou-style dougan (pressed extra-firm tofu) - Potato slices (rinse and soak the potato in water before using) - Sweet potato slices - Lotus root slices - Guizhou rice cakes (these are quite sticky, the bog-standard mass produced rice cakes may be easier) - Guizhou fern cakes - Napa cabbage - Broccoli - Mild chilis (mostly for color, YouTube thumbnails and all) As for the tortilla recipe, recently I've been adapting this via King Arthur flour: https://www.kingarthurflour.com/recipes/simple-tortillas-recipe I use lard for the oil. And while I like this high hydration dough for this, I *do* find that their recipe is a little... too high hydration. Maybe if I used KAF it'd make a difference? In any event, I cut it to about 60% (~179g), then kind of go by feel from that point. I also make smaller tortillas - going for ~12 instead of their ~8. In any event, it's a nice recipe. It's a bit thicker than some tortillas I'm used to, but they're quite flaky and easy to roll. Feels almost like the midpoint between a tortilla and a roti, which I'm totally cool with. And oh! If you're China-b

Published 2020-03-27 · Watch on YouTube ↗
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