Weeknight Chinese Dinner 4【家常便飯】

Simply Flavorful【好滋味】

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เผยแพร่เมื่อ 4 เม.ย. 2021
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INGREDIENTS:
【Daikon Soup 白蘿蔔湯】
1 pound Daikon (1磅白蘿蔔)
1 Tbsp dried wakame (1湯匙海帶芽干) bit.ly/3dw51w8
2 slices ginger (2片薑)
6 slices carrot (6片胡蘿蔔)
2 ½ cups chicken broth (2杯半雞湯)
1 Tbsp Mirin (1湯匙味淋)
1 Tbsp Dashi granules (1湯匙鰹魚粉) bit.ly/3egpo2n
1/8 tsp white pepper, optional (1/8茶匙白胡椒粉隨意)
Rice water (淘米水留用)
【Soy Sauce Braised Tofu 紅燒豆腐】
1 pack of firmed tofu (1盒北豆腐) bit.ly/3ugeRZJ
2 slices bacon (2片培根)
1 bunch of scallions (1把青蔥)
2 cups chicken broth (2杯雞湯)
1 Tbsp vegetable oil (1湯匙菜油)
¼ cup Chinese cooking wine (1/4 杯紹興料酒)
1 Tbsp soy sauce (1湯匙生抽)
1 Tbsp premium oyster sauce (1湯匙鮮味蠔油) bit.ly/3uiIuK4
1 tsp sugar (1茶匙砂糖)
【Stir-fried Shrimps and Asparagus 蘆筍蝦仁】
8 oz medium shrimps (8安士中蝦仁)
(How to Deep Clean Shrimp Quick: • How to Deep Clean Shri... )
6 oz asparagus (6安士蘆筍)
1 minced garlic clove (1顆蒜瓣切末)
1 tsp grated ginger (1茶匙薑泥)
¼ lemon, juiced (1/4 顆檸檬)
¼ tsp salt, bp, onion pepper (1/4茶匙鹽，黑胡椒，洋蔥粉)
1 Tbsp water (1 湯匙清水)
2 tsp soy sauce (2茶匙生抽)
½ tsp sugar (1/2 茶匙砂糖)
½ tsp cornstarch (1/2 茶匙玉米澱粉)
2 Tbsp vegetable oil, divided (2湯匙菜油)
INSTRUCTIONS:
【Daikon Soup】
Add tap water to the wakame to rehydrate. Wakame is a type of sea vegetable, sometimes informally referred to as “seaweed”.
Next wash the rice and save the rice water to parboil the daikon to remove any bitterness and its distinct smell that is unpleasant to some people.
Divide the daikon into 1 and half inch thick slices, then make shallow cross cuts on both sides. It helps the radish to absorb flavors.
Add the daikon to the rice-water, bring it to a boil, then let it boil on medium heat for 15 minutes uncovered. Drain and rinse the daikon in cold water until the water runs clear.
Place the parboiled daikon in a soup pot, add ginger, chicken broth, Mirin, Dashi granules, and white pepper. Cover and let it simmer on low heat for 45 minutes.
Right before serving, remove the ginger slices, add the carrots and the rehydrated wakame. The soup is done when it re-boils.
【Soy Sauce Braised Tofu】
First remove the roots of the scallions. Separate the white part from the green part and set them aside. Slice the bacon and set aside. Slice the tofu in to 1/2-inch-thick pieces, then use paper towel to dab away any surface moisture.
Add the bacon to a cold pan, spread them out and let them cook on medium heat for 3-5 minutes on its first side, when it starts to release some of its fat and curl up, flip and turn the bacon so it browns evenly. Cook the bacon until its done, remove them and set aside.
Add one tablespoon oil to that flavorful bacon drippings, don’t throw it away, it’s pure gold. Place the tofu pieces in one layer at the bottom of the pan, let them fry on medium high heat for 5-6 minutes or until they are golden brown, give it a shake here and there in between to prevent sticking. Turn them over, add the white part of the scallions and continue browning the second side.
When both sides of the tofu are golden brown and delicious, turn the heat to high, splash ¼ cup Chinese cooking wine, and cover immediately, let the flavor of the wine permeate throughout the tofu.
Add the chicken broth, soy sauce, oyster sauce and sugar. Cover and cook on medium high heat for 6-8 minutes.
When the sauce thickens, remove the scallions and add the fresh green part. Cover and simmer on low heat for one more minute. It’s done when the greens are softened. Add the bacon pieces over the top before serving.
【Stir-fried Shrimps and Asparagus】
Add salt, pepper, onion powder and oil to the shrimps. Massage and let it marinade for 10 minutes. Meanwhile, cut the asparagus into 2” long sticks and set aside. To make the sauce slurry, add water, soy sauce, sugar and cornstarch, mix well and set aside.
Heat up the pan on medium high, add the shrimps, let them cook for 1 minute on the first side, then turn them over and cook for 30 more seconds on the other side. When they turn opaque, pull them out and set aside.
Add one tablespoon oil to the pan, add the asparagus, minced garlic, grated ginger, stir fry on high heat. Splash 2 tablespoon Chinese cooking wine and cover immediately to steam the asparagus for 30 seconds. Add the sauce slurry, let it cook and thicken, add the shrimps, stir and mix well, it is done.