food

Jantar Com a Minha Avó Chinesa

A chef Shirley compartilha as tradições de sua avó ao criar um jantar tradicional de Pequim com pratos incríveis: sopa de espinafre, tofu e ovo e um pargo inteiro cozido no vapor acompanhado de arroz jasmim.

food

Jantar Com a Minha Avó Chinesa

A chef Shirley compartilha as tradições de sua avó ao criar um jantar tradicional de Pequim com pratos incríveis: sopa de espinafre, tofu e ovo e um pargo inteiro cozido no vapor acompanhado de arroz jasmim.

Supplies

  • 2 cups (370 g) jasmine rice
  • 2 ¼ cups (540 ml) water
  • 1 tsp canola oil

Passo a passo

  1. Using a fine strainer, rinse the rice under running water. While rinsing, massage and rub the rice between your hands. You will see the water draining from it is opaque white. Repeat this for 2 minutes until you see the water becoming more clear. This means you have successfully removed the extra starch from the rice which will produce fluffier steamed rice.
  2. Put the cleaned rice into a 4-quart pot and make sure you have drained all the water out.
  3. Fill the pot with 2¼ cups (540 ml) water and add the oil. Cook the rice over high heat, and when it comes to a boil, turn down the heat to low.
  4. Stir the rice and cover the pot with a lid. Allow it to simmer for 20 minutes
  5. Turn off the heat and rest for 5 more minutes.
  6. Open the lid and use a fork to fluff the rice.
  7. Pro tip: Just like cooking any grains and beans, by soaking them before cooking, you will have better, more evenly cooked results. After you add the rice and water in the pot, let it soak for 30 minutes before you start cooking.

Supplies

  • 2 quarts chicken stock
  • 1 tablespoon canola oil
  • 1 tablespoon chopped ginger
  • 1 tablespoon chopped green onion
  • 1 cup soft tofu, diced
  • 4 cups baby spinach leaves
  • ½ ounce dried seaweed (nori)
  • 1 tablespoon light soy sauce
  • 2 large eggs
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Passo a passo

  1. Heat up oil in a 4-quart soup pot over medium heat, add ginger and green onion, sweat them for 30 seconds, and add chicken stock.
  2. When the soup base is simmering, add tofu, seaweed, light soy sauce, stir well.
  3. Combine cornstarch and water in a small bowl, mix well and add to the soup.
  4. When the soup thickens from the slurry, add spinach.
  5. Crack eggs into the small bowl, break the yolks and mix with egg white with a fork, do not whisk air into the eggs.
  6. Float egg mixture on top of the soup and gently stir and fold, create ribbons of eggs in the soup.
  7. Remove soup off the heat as soon as the egg ribbons are formed.
  8. Finish with sesame oil.

Supplies

  • 1 ½ pound whole red snapper, cleaned, scaled and gutted
  • 1 ounce (28g) bean sprouts
  • 1 tablespoon ginger, thinly sliced
  • 2 green onions, thinly sliced
  • 1 red fresno chili, deseeded and thinly sliced
  • 1 tablespoon Shaoxing cooking wine
  • 1 teaspoon Doubanjiang paste
  • 1 teaspoon sesame oil
  • 4 tablespoons aged soy sauce (Wan Ja Shan brand), heated
  • 4 tablespoons cooking oil, heated
  • Salt and pepper, to taste

Passo a passo

  1. Fill the bottom of the steamer with water and start boiling the water.
  2. Score the fish 3 times on each side for even cooking.
  3. Rub the inside and the outside of snapper with salt and pepper. Set aside.
  4. In a small mixing bowl, toss the bean sprouts with Doubanjiang, Shaoxing cooking wine, 1 pinch of sliced green onion, and sesame oil and season with salt.
  5. Stuff the snapper with the seasoned bean sprouts.
  6. Place a few slices of ginger on the flesh of the fish.
  7. Steam the stuffed whole snapper over high heat in the steamer for 8 minutes.
  8. Toss the sliced Fresno chili pepper and the rest of the green onion together.
  9. Heat up the soy sauce in a small saucepan, bring it to a simmer, and turn off the heat. This cooked soy sauce is part of the sauce for steamed fish. When the fish is finished steaming, take it out of the steamer.
  10. Drizzle the soy sauce all over the fish and place an even layer of green onion and Fresno chili on the steamed fish.
  11. In a small sauté pan, heat up the cooking oil until smoking hot and then pour the hot oil over the green onion on the fish. You can smell the caramelized soy sauce and onion aroma.