VALLE VENADO FOODS

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Recipes

PREPARING DOUBANJIANG

Chile bean paste has a very chunky texture. You can use as is, or you can finely chop the paste before adding to your recipe (preferred). It is never required to pick out the large pieces of chile, they are meant to be used.


Preparation

1. In a wok, stock pot or dutch oven add beef and bring to a boil until all scum is released.

2. Remove beef from boiling water and rinse under a tap. Cut beef into 1" - 2" cubes.

3. Dump the boiled water with scum and return wok or pot to the stovetop.

4. Prep ingredients. Add beef, cut scallions, beef stock, Shaoxing rice wine, and dark soy sauce into a     large bowl. In a medium sized bowl, add cut up daikon or kolhrabi.

5. Tie up crushed ginger, Sichuan peppercorns, star anise and licorice root in cheesecloth tied up with     twine.

6. Measure out oil and doubanjiang in 2 small bowls.

7. Add oil to wok or pot and heat to medium.

8. Add doubanjiang and stir fry about 30 seconds.

9. Add the contents of large bowl and the spices in cheesecloth.

10. At a low simmer, simmer for about 2 hours. Adjust heat to maintain a low simmer.

11. Add the daikon or kohlrabi and simmer for another 15 minutes.

12. Remove the wok or pot from the heat, remove the spice packet and ladle the stew into individual         serving bowls.

13. Garnish each serving bowl with fresh cilantro sprigs.


Serves 2-3 with one other dish, or 4 with 2-3 other dishes. Serve with rice.



Ingredients

1 16-oz block of tofu

4 baby leeks, cut diagonally into thin 1.5"        slices OR 2 leeks OR scallions cut to            same length

1.5 cups peanut oil

6 oz ground beef (vegetarians can omit this       ingredient)

2.5 tbls chile bean paste

1 tbls fermented black beans, chopped or         not

2 tsp ground red chile (optional)

1 cup chicken stock

1 tsp white sugar

2 tsp light soy sauce

4 tbls cornstarch mixed with 6 tbls cold             water

.5 tsp roasted, ground Sichuan pepper



Tools Needed

stock pot - to boil pork for first cook

tongs - to remove pork from stock pot

plate - to place pork onto when placing into frig

wok or skillet - to stir fry ingredients

wok scoop or spatula - to mix and toss ingredients

measuring spoons - to measure out ingredients

1 medium bowl - to hold leeks

1 small bowl - to hold doubanjiang

1 small bowl - to hold sweet bean paste and fermented black beans

1 small bowl - to hold dark soy sauce and sugar

cutting board - to first cut  leeks and then pork

knife (cleaver or chef's) - to first cut leeks and then pork

serving platter or bowl - to serve at the table

Tools Needed

chef knife or cleaver - to prep ingredients

cutting board - to cut tofu and leeks

medium sized pot - to gently simmer tofu

medium sized pot - to warm chicken stock (or heat       up in a microwave in a bowl)

wok or skillet - to cook the ingredients

wok scoop or spatula - to mix and toss ingredients

measuring spoons - to measure out ingredients

1 cup measuring cup - to measure chicken stock

1 medium bowl - to hold leeks

1 small bowl - to hold doubanjiang

1 small bowl - to hold fermented black beans and        ground chile (if using)

1 small bowl - to hold light soy sauce and sugar

1 small bowl - to hold cornstarch and water

1 small bowl - to hold Sichuan pepper

colander - to drain simmering tofu

spice grinder or mortar and pestle - to grind the             Sichuan pepper

serving platter or bowl - to serve at the table

Recipes adapted from Fuschia Dunlop's fantastic Sichuan cookbook 'Land of Plenty'


Preparing Doubanjiang

Twice-Cooked Pork

Mapo Dofu (pock-marked mother's bean curd)

Braised Beef with Radish

MAPO DOFU (MAPO TOFU)

ma po dou fu, 麻婆豆腐, literally 'pock-marked woman's bean curd'




Another Mapo Dofu (Mapo Tufo) example

Preparation

1. Bring a large stock pot of water to boil, enough water to cover pork.

2. Add pork to stock pot, let water return to boil.

3. After it returns to a boil, reduce heat to a gentle simmer, and simmer for 20-25 minutes.

4. Remove pork, place on a plate, and allow to cool down.

5. Place pork in refrigerator for 2 hours. Pork will slice easier when cooled.

6. Prep balance of ingredients. Slice leeks into horse ear slices, finely chop doubanjiang, dish out       the balance of ingredients in their bowls.

7. Slice the pork into 2" segments (for example, if your pork is 12" long and 6" wide, you will           have 6 2" segments).

8. Slice each segment of pork about 1/8" (3mm) slices.

9. Heat a seasoned wok or skillet to medium high heat.

10. Add pork to wok and cook until fat is rendered. Should be toasty and edges slightly curved.

11. Move pork to side of wok or skillet.

12. Add doubanjiang, stir fry about 30 seconds until oil is bright red.

13. Add bowl containing sweet bean paste and fermented black beans and stir fry 10 seconds.

14. Mix pork with the added ingredients.

15. Add bowl of dark soy sauce and sugar and toss to combine all ingredients.

16. Add leeks and stir fry until the leeks are just cooked through.

17. Place on a serving platter and serve immediately.


Serves 2 with another dish, or 4 with 2-3 other dishes. Serve with rice.

You may substitute baby leeks with scallions, green chiles (you determine mild or hot chiles, your choice), garlic shoots, napa cabbage, bell pepper, or you can do a combination. Some cooks add ginger to the oil before adding the pork.

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Braised Beef with Radish

hong shao miu rou, 




Tools Needed

chef knife or cleaver - to prep ingredients

cutting board - to crush ginger, cut beef, scallion          and either daikon radish or kohlrabi

wok, stock pot or dutch oven - to cook the stew

tongs - to remove beef from stock pot

colander - to drain beef under a water tap

wok scoop or spatula - to mix and toss ingredients

measuring spoons - to measure out ingredients

1 cup measuring cup - to measure beef stock

1 small bowl - to hold doubanjiang

1 small bowl - to hold oil

1 large bowl - to hold cut beef, scallions, beef stock,    Shaoxing rice wine, dark soy sauce, Sichuan            peppercorn

1 med bowl - to hold daikon or kohlrabi

cheesechloth and twine - to hold crushed ginger, star    anise, licorice root

All authentic


The best foods available


Preparation

1. In wok or skillet, roast Sichuan pepper with at low-medium flame for about 5 minutes and then grind up in a spice grinder or with a mortar and pestle.

2. Gently simmer water in a pot large enough to hold the tofu.

3. Prep ingredients. Measure out and place into small bowls chicken stock, doubanjiang, fermented black beans (chopped or not) with ground chile (if using), light soy sauce with sugar, and constarch mixed with water.

4. Cut tofu into 1" cubes and gently add to the simmering water.

5. Slice leaks in diagonal 'horse ear' slices, about 1 1/2" long and place into a bowl.

6. Add oil to wok or skillet and heat over a high flame.

7. Add beef and stir fry until beef is crispy, but not completely dried out.

8. Turn heat down to medium and add doubanjiang to wok and stir fry about 30 seconds.

9. Add fermented black beans with ground chile and stir fry about 30 seconds.

10. Add chicken stock and stir well.

11. Drain tofu and very gently add the tofu. Be very gentle with the tofu so it doesn't break up. Mix to incorporate into the sauce.

12. Add the sugar and light soy sauce and simmer for about 5 minutes.

12. Add the leeks and gently stir in. and when they are just cooked, add the cornstarch mixture a little at a time until sauce thickens.

13. Pour into a deep bowl and sprinkle the Sichuan pepper over the top and serve.


Serves 2-3 with one other dish, or 4 with 2-3 other dishes. Serve with rice.


TWICE-COOKED PORK

Huí Guō Ròu, 回锅肉, literally 'return pot meat'





Ingredients

2.5 - 3 lbs beef short ribs

2" pc of ginger, unpeeled, slightly crushed

2 - 3 scallions, white and green parts, cut        into 3 sections

3 tbls oil, peanut or canola

6 tbls doubanjiang (chile bean paste)

1 qt beef stock

4 tbls Shaoxing rice wine

2 tbls dark soy sauce

1 tsp Sichuan peppercorns, whole

1 star anise

1 pc licorice root (cao guo) (see note)

1 - 1.5 lbs daikon radish or kohlrabi

salt, to taste

cilantro, fresh, to garnish, to your taste




Ingredients

.75 lbs pork belly, fresh, with or without          skin

2 tbsp peanut oil, lard, or canola oil

6 baby leeks, cut diagonally into thin, 1/5"       horse ear slices (see possible substitues)

1.5 tbsp doubanjiang (chile bean paste),          finely chopped

1.5 tsp sweet wheaton paste or sweet bean       paste

2 tsp fermented black beans, chopped or not

1 tsp dark soy sauce

1 tsp granulated sugar

salt (if necessary, your preference)