Vegetables in Water.

From the creator

Suguadou, i.e. veg gourds & beans! A classic dish from Guizhou, and a perfect side dish to go along with a bigger meal. 0:00 – How to Put Vegetables in Water 0:54 – Dipping Sauce Culture 1:45 – Toasted Chili Flake Dip 3:05 – Chili Oil Dip 3:50 – Roast Chili Dip 4:41 – Meal Prep Tip And of course, the below recipe is also over on /r/CasualChina if you prefer: https://www.reddit.com/r/CasualChina/comments/ntydr6/recipe_vegetables_in_water_from_guizhou_%E7%B4%A0%E7%93%9C%E8%B1%86_oc/ HOW TO PUT VEGETABLES IN WATER Use any sort of hearty vegetable for this. Timing depends on desired doneness, obviously. Western zucchini will be done faster than ours in the video. Remember that the vegetable will continue to cook in the hot water. Green beans: 3 minutes Squash: 3 minutes Zucchini: 30 seconds Broccoli: 30 seconds Bitter melon: 30 seconds Remove the veg together with the hot water, allow it to cool down. Drink the water as a sort of 'soup' alongside your meal. It has a nice mellow sweetness to it. And if you're one of those people wondering how to boil vegetables without losing nutrients, hey, there's an idea right there. CLASSIC DEEP TOASTED CHILI FLAKE DIP (煳辣椒蘸水) First, make a batch of deeply toasted chili flakes – we used 15g of a Guizhou cultivar called Guizhou longhorn, but you could use Arbols, Cayennes, Sichuan erjingtiao, etc etc. Any medium-spicy red dried C. Annum or Frutescens is fine. Snip into ~1 inch sections, then toast them over a medium-low flame for ~8

Published 2021-06-06 · Watch on YouTube ↗
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