½salt - Yan Can Cook https://yancancook.com/home If Yan can cook, so can you! Wed, 22 Apr 2020 19:15:22 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.5 https://yancancook.com/home/wp-content/uploads/2017/03/favicon-150x150.png ½salt - Yan Can Cook https://yancancook.com/home 32 32 Tea-Infused Steamed Custard https://yancancook.com/home/recipe/tea-infused-steamed-custard/ Sat, 15 Feb 2020 01:36:10 +0000 https://yancancook.com/home/?post_type=recipe&p=1039 Tea-Infused Steamed Custard Servings4 Ingredients 6oz chicken broth 2oz water 1teaspoon green tea leaves 2 eggs teaspoon ½salt 4 medium sized shrimp Sauce: cup ¼chicken broth 1teaspoon green tea leaves 1teaspoon cornstarch slurry Instructions Place broth and water in a small saucepan, add tea leaves…

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Tea-Infused Steamed Custard
Servings4
Ingredients
Sauce:
Instructions
  1. Place broth and water in a small saucepan, add tea leaves and bring to almost a simmer. Let tea cool completely. Strain and discard leaves.
  2. Blend eggs and broth in a blender or with immersion blender for 1 minute. Strain egg mixture through fine mesh strainer. Season with salt.
  3. Place one shrimp each in 4 small, heatproof ramekins or cups, fill with egg mixture. Steam over very low heat until custard just sets, about 7 minutes.
  4. To make sauce, bring broth to a simmer, add tea leaves and turn off heat. Let leaves steep for 3 minutes, strain and reserve leaves. Thicken with cornstarch slurry and pour over shrimp custard.
  5. Garnish with steeped tea leaves.

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]]> Water-Cooked Fish https://yancancook.com/home/recipe/water-cooked-fish/ Mon, 04 Jun 2018 23:44:33 +0000 https://yancancook.com/home/?post_type=recipe&p=1048 Water-Cooked Fish Ingredients 1lb fish filletcut into thin slices teaspoon ½salt 1teaspoon Chinese rice wine 1teaspoon cornstarch 1cup fresh mushroomssliced 1cup Chinese celerycut into 2” lengths 5tablespoons Vegetable oilseparated 1 star anise 1 1 ” stick cinnamon 5cloves garliccrushed 2 green onionswhite parts cut into…

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Water-Cooked Fish
Ingredients
Instructions
  1. Marinate fish slices in salt, rice wine and cornstarch. Set aside.
  2. Bring a pot of water to a boil, add mushrooms and celery and blanch until done, about 1 minute. Remove with a slotted spoon and place in a large serving bowl.
  3. Heat 2 tablespoons of oil in a wok over medium-high heat. Add star anise and cinnamon and cook until fragrant, about 1 minute. Remove and discard star anise and cinnamon.
  4. Add garlic, white parts of green onions and ginger. Stir-fry until fragrant, about 30 seconds. Add spicy bean paste and stir-fry for 30 seconds, add water and bring to a boil.
  5. Add garlic, white parts of green onions and ginger. Stir-fry until fragrant, about 30 seconds. Add spicy bean paste and stir-fry for 30 seconds, add water and bring to a boil.
  6. Carefully add fish slices, cover and lower heat to medium-low. Simmer until fish just turns opaque. Pour the boiling fish mixture over vegetables in serving bowl. Sprinkle chopped green onions on top.
  7. Wipe the wok dry and heat remaining 3 tablespoons of oil over medium-high heat. When oil is hot, add Sichuan peppercorns and dried red chilies. Cook until oil turns red.
  8. Pour hot chilies and oil over fish, garnish with cilantro and sesame seeds.
Recipe Notes
  1. Use white-fleshed fish such as flounder.
  2. The fish is sliced thin to keep cooking time to a minimum, ensuring a tender, silky texture.
  3. The vegetables added to the bottom of this dish vary according to personal taste. Mung bean sprouts and soy bean sprouts are both popular choices.

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