Three More "Over Rice" Recipes (下饭菜)

From the creator

Xia fan cai, or "over rice" dishes! These don't necessarily have to be smothered over rice, per se - you can also eat them mixed in with the rice, or eaten alongside of rice. TEOCHEW FERMENTED OLIVE GREENS (橄榄菜) These are available on Amazon, but as is the case with this sort of thing... it's *way* overpriced. Support your local Chinese/Asian supermarket, they'll be much cheaper: https://www.amazon.com/PS-Olive-Vegetables-HK-%E9%A6%99%E6%B8%AF%E8%93%AC%E7%9B%9B%E6%A9%84%E6%AC%96%E8%8F%9C/dp/B0088LLRI2 Now, the way to eat this is to sort of mix it into the rice as you go. Having a big ol spoonful of them would be a bit too salty. If you're using this as your 'over rice' component, definitely steam an egg alongside your rice and *definitely* make yourself some greens. STEAMED EGG WITH PORK TOPPING (臊子蒸蛋) NOTE: We use pork belly, and mince it by hand. For this dish, you can also use ground pork or ground beef - same 100g quantity - something like 80/20 pack of it. When frying, it's not going to release as much oil as the pork belly is, so do add more oil to start your meat off with - at least a tablespoon, lard preferably. You'll need to break it up quite a bit, and patiently fry it til crisp and golden brown. * Eggs, 4 * Seasoning for the egg: 1/2 tsp salt, 1/4 tsp sugar, sprinkle (~1/16 tsp) white pepper powder (白胡椒粉), 1/8 tsp chicken bouillon powder (鸡粉). The chicken powder can also be replaced by MSG if you prefer, and if you're using stock you don't need either.

Published 2021-02-28 · Watch on YouTube ↗
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