Sichuan Cold Dish-ify [Anything]

From the creator

Cold dishes! In this 101 video, we'll focus on the Sichuan province, and teach you three flavor profiles to toss your 'any ingredient of choice' in with. 0:00 - Cold dish as a framework 0:58 - Toasted Chili flavor 4:32 - Sweet and sour flavor 5:44 - Fish fragrant flavor 7:55 - China is a big place FULL, WRITTEN RECIPES Are, as always, over on Substack! Completely free, if it had to be said: https://chinesecookingdemystified.substack.com/p/how-to-chinese-cold-dish-ify-anything That said, might as well copy over the three sauces over here just in case that's helpful for you: SHAOBAN SAUCE * Sichuan Chili Oil (红油), 30g, ~2 tbsp * Toasted Chili Powder (煳辣椒末), 3g, ~1 tbsp * Soy sauce (生抽), 10g, ~2 tsp * Toasted sesame oil (麻油), 10g, ~2 tsp * Salt, 1/8 tsp * MSG (味精), 1/8 tsp SIMPLE SWEET SOUR SAUCE * Rice Vinegar (米醋) -or- White Rice Vinegar (白醋), 20g, ~4 tsp * Granulated Sugar, 15g, ~3.5 tsp * Scallion whites, 15g, ~2 sprigs. Cut lengthwise into slivers. * Toasted Sesame Oil (麻油), 10g, ~2 tsp * Salt, 1/8 tsp * MSG (味精), 1/4 tsp FISH FRAGRANT SAUCE * Lao Gan Ma Pickled Chili (老干妈风味糟辣剁椒) -or- Hunan Chopped Chilis (剁椒), 25g, ~1.5 tbsp. Minced. * Dark Chinese Vinegar (香醋/陈醋), preferably Baoning vinegar (保宁醋), 15g, ~1 tbsp. * Soy sauce (生抽), 10g, ~2 tsp * Granulated sugar, 20g, ~4 tsp * Scallion, 20g, ~2 sprigs. Sliced. * Garlic, 25g, ~5 cloves. Finely minced. * Ginger, 5g, ~1/2 inch. Finely minced. * Salt, 1/4 tsp * MSG (味精), 1/8 tsp ______ And check out our Patreon if

Published 2024-02-13 · Watch on YouTube ↗
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