Chinese rice cooking wine - Cooking lobster at home
Chinese Rice Cooking Wine
- Rice is a cooking term meaning to pass food through a food mill or "ricer", which comes in several forms.
- Of or relating to China or its language, culture, or people
- any of the Sino-Tibetan languages spoken in China; regarded as dialects of a single language (even though they are mutually unintelligible) because they share an ideographic writing system
- Taiwanese: of or relating to or characteristic of the island republic on Taiwan or its residents or their language; "the Taiwanese capital is Taipeh"
- Belonging to or relating to the people forming the dominant ethnic group of China and widely dispersed elsewhere
- of or pertaining to China or its peoples or cultures; "Chinese food"
- An alcoholic drink made from fermented grape juice
- An alcoholic drink made from the fermented juice of specified other fruits or plants
- fermented juice (of grapes especially)
- drink wine
- a red as dark as red wine
I wrote a big long description of this, but Flickr lost it, so this might not be as detailed as it could be.
This is last Sunday's dinner. I was really proud of it.
Parboil 700g of beef and then cut it into 5cm chunks.
Add 1 teaspoon of peanut oil to a hot wok and fry the beef until brown. Add 2 tablespoons each of light soy, dark soy and Chinese rice wine. Add 1 tablespoon of brown sugar and cook for two minutes.
Boil 1 litre of beef stock in a large pot and add the beef mixture when ready. Then I grated an orange peel into the pot and liberally sprinkled in some cinnamon. Bring to a simmer and cover for as long as you can bear it. (I lasted about 40 minutes... it smells *so* good!)
I cut a couple of carrots in half lengthways and then sliced them into 2cm wide chunks. I was supposed to leave it for another hour, but I put on some brown rice and just dished when it was ready.
It was incredibly thick and lovely, but needed the rice to balance that richness.
Hot and sour cabbage (simply fry with rice vinegar, sugar and chilli), black rice (soak overnight, then best steamed while barely covered with water) and 'moulded pork'. The latter is essentially pork red-cooked and then steamed. The cooking liquor is not suitable for gravy, as sested in the recipe. I used a better-quality soy sauce and some cooking wine for the final steaming, which was nice.
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