Making lard sealed pork ( Chinese way )
- Thread starter livingston
- Start date
livingston
20×102mm Vulcan
My father told about how they would do this with pork chops when he was a boy.
put then in a crock and seal it with lard .... keep stored in the cellar This was done in the early winter and would keep into the next summer .
put then in a crock and seal it with lard .... keep stored in the cellar This was done in the early winter and would keep into the next summer .
ArmedCorgi
.475 A&M Magnum
I think I'm in love. Not only is she pretty, she can cook. You can tell she is strong and could kick some ass. I'll bet she could toss you around in bed too. Wrecked.
repete
.338 Win Mag
Amish folks still do that with sausage and other meats, just lay the meat in the crock and pour the melted lard over it.
Robin
.577 Tyrannosaur.
Not putting my meat in lard. Hate fat chicks!
Robin
Robin
Acer-m14
20×102mm Vulcan
love this .. i watch Liziqi on you tube .. now added this one to follow ..
Liziqi is getting better at adding subs in her vids ..
Published on Aug 11, 2019 and already has 11,676,960 views ..
"(Liuzhou "Luosifen" is also known as Liuzhou rice noodles with river snails.) Summer is the on-season for processing sweet bamboo shoots. I made some pickled bamboo shoots. River snails and pork bones are stewed for hours to make a delicious stock. A handful of rice noodles, a few slices of vegetables, pickled bamboo shoots and green beans, chunks of "wood ear" fungus and dried daikon radish. Just before serving, sprinkle it up with pan-fried peanuts and tofu skin, and add a spoonful of chili oil. Sour, pungent, savory, mouthwatering, and steaming - this is how a bowl of Liuzhou "Luosifen", the legendary cuisine that has been listed as one of the intangible cultural heritages of China, is made."
Liziqi is getting better at adding subs in her vids ..
Published on Aug 11, 2019 and already has 11,676,960 views ..
"(Liuzhou "Luosifen" is also known as Liuzhou rice noodles with river snails.) Summer is the on-season for processing sweet bamboo shoots. I made some pickled bamboo shoots. River snails and pork bones are stewed for hours to make a delicious stock. A handful of rice noodles, a few slices of vegetables, pickled bamboo shoots and green beans, chunks of "wood ear" fungus and dried daikon radish. Just before serving, sprinkle it up with pan-fried peanuts and tofu skin, and add a spoonful of chili oil. Sour, pungent, savory, mouthwatering, and steaming - this is how a bowl of Liuzhou "Luosifen", the legendary cuisine that has been listed as one of the intangible cultural heritages of China, is made."
livingston
20×102mm Vulcan
My ex wife was from her province .... I do have a cook book that has authentic Sichuan recipes The author is a western woman who went to school in Chengdu to learn how to cook in their style of cooking. Everything is in English for the most part. ....
https://www.amazon.com/Land-Plenty-Treasury-Authentic-Sichuan/dp/0393051773
From the comments section
<img src="https://images-na.ssl-images-amazon.com/images/I/510+uUas1sL._CR140,0,360,360_SX48_.jpg"/>
dee doo
5.0 out of 5 starsthis is the food of my childhood
April 22, 2014
Format: HardcoverVerified Purchase
I am a native of Chengdu, the capital of Sichuan province where Fuchsia Dunlop received the culinary training that inspired this cookbook. The dishes in this book are familiar classic examples of the cuisine I grew up with.
My family immigrated to the United States when I was young, but my parents, both having lived in Chengdu their whole lives until immigrating, were nostalgic for our native cuisine. My family used to drive many hours to buy ingredients or to try new Sichuan restaurants (which are few and far between in the Midwest), and my mother cooked traditional Sichuan dinners every night. She eventually opened her own restaurant, and she and my father are currently owners of another popular Sichuan restaurant. The food is unlike the Cantonese-inspired dishes served in your run of the mill American-Chinese restaurant.
That being said, I know my Sichuan food. Having never learned to cook while growing up, when I left home and moved many hours away, I was constantly nostalgic for the dishes I grew up on. I purchased this book almost 7 years ago, and it was my first step in learning to cook properly. Since I am unable to read Chinese, this book is the closest thing I've found to an authentic Sichuan cookbook.
The recipes are fairly accurate, and the book includes sections describing the more exotic ingredients, as well as suggestions for easier-to-find substitutes. Additionally, the recipes are formatted well and logically grouped into sections. The writing is enjoyable to read, peppered with bits of trivia about the dishes and anecdotal accounts from the authors time in Chengdu. The binding and the thick glossy paper are of high quality, with richly saturated images. It has held up very well over time.
I cannot recommend this book enough. This was one of the few things I brought with me when I moved across the country 5 years ago, and it still sits on my shelf today. While I don't use it often (I've since become very adept at cooking Sichuan food intuitively without recipes, since I cook these things every day), I do sometimes reference it when looking for ingredient substitutions. Most of the Sichuan dishes I know how to make have evolved from the recipes in this book.
Another note: authentic versions of classic Sichuan recipes are difficult to find on the internet. More often than not, googling a well-know Sichuan dish turns up some Americanized, Taiwanese, or other interpretation of these famous dishes, and they *do not* taste like the real thing. The versions in this book are pretty much spot on for what I've eaten growing up and on visits to Chengdu.
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74 people found this helpful
Helpful
https://www.amazon.com/Land-Plenty-Treasury-Authentic-Sichuan/dp/0393051773
From the comments section
dee doo
5.0 out of 5 starsthis is the food of my childhood
April 22, 2014
Format: HardcoverVerified Purchase
I am a native of Chengdu, the capital of Sichuan province where Fuchsia Dunlop received the culinary training that inspired this cookbook. The dishes in this book are familiar classic examples of the cuisine I grew up with.
My family immigrated to the United States when I was young, but my parents, both having lived in Chengdu their whole lives until immigrating, were nostalgic for our native cuisine. My family used to drive many hours to buy ingredients or to try new Sichuan restaurants (which are few and far between in the Midwest), and my mother cooked traditional Sichuan dinners every night. She eventually opened her own restaurant, and she and my father are currently owners of another popular Sichuan restaurant. The food is unlike the Cantonese-inspired dishes served in your run of the mill American-Chinese restaurant.
That being said, I know my Sichuan food. Having never learned to cook while growing up, when I left home and moved many hours away, I was constantly nostalgic for the dishes I grew up on. I purchased this book almost 7 years ago, and it was my first step in learning to cook properly. Since I am unable to read Chinese, this book is the closest thing I've found to an authentic Sichuan cookbook.
The recipes are fairly accurate, and the book includes sections describing the more exotic ingredients, as well as suggestions for easier-to-find substitutes. Additionally, the recipes are formatted well and logically grouped into sections. The writing is enjoyable to read, peppered with bits of trivia about the dishes and anecdotal accounts from the authors time in Chengdu. The binding and the thick glossy paper are of high quality, with richly saturated images. It has held up very well over time.
I cannot recommend this book enough. This was one of the few things I brought with me when I moved across the country 5 years ago, and it still sits on my shelf today. While I don't use it often (I've since become very adept at cooking Sichuan food intuitively without recipes, since I cook these things every day), I do sometimes reference it when looking for ingredient substitutions. Most of the Sichuan dishes I know how to make have evolved from the recipes in this book.
Another note: authentic versions of classic Sichuan recipes are difficult to find on the internet. More often than not, googling a well-know Sichuan dish turns up some Americanized, Taiwanese, or other interpretation of these famous dishes, and they *do not* taste like the real thing. The versions in this book are pretty much spot on for what I've eaten growing up and on visits to Chengdu.
Read less
74 people found this helpful
Helpful
livingston
20×102mm Vulcan
Another interesting way of cooking a meal....
technicalgadget
.223 Rem
Both videos rather cool. I can almost feel the briskness of fall and my toes getting cold in the last video.