Chinese black vinegar - Yan Can Cook https://yancancook.com/home If Yan can cook, so can you! Wed, 22 Apr 2020 19:16:19 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.5 https://yancancook.com/home/wp-content/uploads/2017/03/favicon-150x150.png Chinese black vinegar - Yan Can Cook https://yancancook.com/home 32 32 Grilled Eggplant https://yancancook.com/home/recipe/grilled-eggplant/ Fri, 04 Oct 2019 23:59:57 +0000 https://yancancook.com/home/?post_type=recipe&p=1020 Grilled Eggplant Ingredients 1 Chinese eggplant Sauce: 2teaspoons cooking oil 2teaspoons minced ginger 2teaspoons minced garlic 1tablespoon chopped fresh green chili 1tablespoon chopped fresh red chili 1tablespoon Chinese black vinegar 1teaspoon sugar 1teaspoon soy sauce Instructions Grill eggplant until evenly charred all over. Cut eggplant…

The post Grilled Eggplant first appeared on Yan Can Cook.

]]>

Grilled Eggplant
Ingredients
Sauce:
Instructions
  1. Grill eggplant until evenly charred all over.
  2. Cut eggplant lengthwise and open from slit to flatten.
  3. To make sauce, heat oil in a saucepan. Add ginger, garlic, green and red chilies and cook until fragrant, about 1 minute. Add vinegar, sugar and soy sauce, stir to dissolve sugar.
  4. To serve, pour sauce over eggplant.

The post Grilled Eggplant first appeared on Yan Can Cook.

]]> Mung Bean Jelly with Sichuan Spicy Sauce https://yancancook.com/home/recipe/mung-bean-jelly-with-sichuan-spicy-sauce/ Thu, 15 Feb 2018 09:01:17 +0000 https://yancancook.com/home/?post_type=recipe&p=997 This economical noodle dish is served chilled or at room temperature. The fiery spicy sauce pairs perfectly with the refreshingly cool noodles – no wonder this snack is so ubiquitous all over Sichuan! Mung Bean Jelly with Sichuan Spicy Sauce Ingredients 1cup mung bean flour…

The post Mung Bean Jelly with Sichuan Spicy Sauce first appeared on Yan Can Cook.

]]> This economical noodle dish is served chilled or at room temperature. The fiery spicy sauce pairs perfectly with the refreshingly cool noodles – no wonder this snack is so ubiquitous all over Sichuan!


Mung Bean Jelly with Sichuan Spicy Sauce
Ingredients
Spicy Sauce:
Garnish:
Instructions
  1. Place mung bean flour in a medium bowl; add 1 cup of water and stir to mix well.
  2. Bring 1 cup of water to a boil, add mung bean slurry and cook, stirring, until translucent.
  3. Transfer mung bean paste into a bowl. Cover well and refrigerate overnight.
  4. To make sauce, heat cooking oil in a small saucepan. Add ginger, garlic and green onion and cook until fragrant, about 2 minutes.
  5. Add spicy bean paste, fermented black beans, soy sauce, black vinegar and sugar. Stir to combine and cook for 5 minutes.
  6. When mung bean jelly is set, remove from bowl and cut into ¼” x ¼” x 4” strips. Place on a serving plate and top with spicy sauce. Garnish with green onions and chili oil.

The post Mung Bean Jelly with Sichuan Spicy Sauce first appeared on Yan Can Cook.

]]> Sous Vide Duck Confit with Heirloom Tomato Salad https://yancancook.com/home/recipe/sous-vide-duck-confit-with-heirloom-tomato-salad/ Thu, 15 Feb 2018 08:58:29 +0000 https://yancancook.com/home/?post_type=recipe&p=1036 Sous Vide Duck Confit with Heirloom Tomato Salad Ingredients 2 duck legs 1tablespoon kosher salt 1teaspoon whole Sichuan peppercorns 2 bay leaves cup ¼ vegetable oil Salad Dressing: 1tablespoon finely minced shallots 1tablespoon Chinese black vinegar 1teaspoon Dijon mustard teaspoon ¼salt 3tablespoons extra-virgin olive oil…

The post Sous Vide Duck Confit with Heirloom Tomato Salad first appeared on Yan Can Cook.

]]>

Sous Vide Duck Confit with Heirloom Tomato Salad
Ingredients
Salad Dressing:
Salad:
Instructions
  1. Rub the duck legs all over with salt, place in a sealable plastic bag. Add Sichuan peppercorns, bay leaves and vegetable oil to the bag. Immerse in water to force out as much air as possible, seal bag.
  2. Preheat water with sous vide circulator to 158 degrees-F. Place bag in circulating water and set timer for 13 hours.
  3. When duck is done, remove from bag and scrape off spices. Preheat broiler. Place duck, skin side up, in an oven-safe pan. Broil for 7 – 10 minutes until skin is crispy and golden brown.
  4. To make dressing, combine all dressing ingredients in a large salad bowl and whisk to combine.
  5. To make salad, cut tomatoes into 2” chunks and place in salad bowl. Add greens and pickled chilies and toss to coat.
Recipe Notes

When the sous vide process is over, the duck may be kept refrigerated, sealed in the bag for up to 1 week. When ready to serve, simply remove the duck and continue with step 3.

The post Sous Vide Duck Confit with Heirloom Tomato Salad first appeared on Yan Can Cook.

]]>