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Mon Feb 10, 2020, 03:11 AM

6 Must Have Chinese Ingredients - Chinese Cooking 101



Note: The low sodium sauce was well over 300mg... For this reason I won't use low sodium soy sauce, but while visiting Nigiya Market found a Soy Sauce that has no salt and no Sodium. So they do exist.

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Response to yuiyoshida (Original post)

Mon Feb 10, 2020, 03:17 AM

1. why is that free coupon ad popping up on DU? its not on the real youtube version of this

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Response to yuiyoshida (Original post)

Mon Feb 10, 2020, 03:24 AM

2. I do have 4/6 of those on hand ... but looks like she's missing a key ingredient ...

Looking at the stove ... A big ol' gas flame

I do have some good Mirin from the Japanese/Korean market ... the kind with no English writing on it other than ingredients ... but looks like I need some proper Chinese cooking wine and black vinegar!

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Response to mr_lebowski (Reply #2)

Mon Feb 10, 2020, 03:36 PM

5. The black vinegar is wonderful stuff and she's right, there is no substitute.

Soy sauce and black vinegar, half and half, a little hot chili oil and chopped scallion, that's my favorite dipping sauce.

The only one I don't have is the oyster sauce, because I'm not fond of it. I do have fish sauce and hoisin sauce.

My chili paste is chili paste with garlic, it gives a double kick. It has to be used sparingly or it'll blow the top of your head off.

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Response to Warpy (Reply #5)

Mon Feb 10, 2020, 11:29 PM

6. Considering my go-to mix to put on pot stickers is white vinegar, soy sauce

hot oil (has the be the sesame based one, not the soya) and chopped scallions ... I am definitely gonna pick up the black stuff on (both) your advice.

Fish sauce is key ... just had thai fried rice for lunch in fact, sprinkled with some prik nam pla.

And yeah I have a jar of absolutely brutal thai chili paste as well ... it's nam prik pao style with the onion and garlic and shrimp and such ... consistency of thick jam ... it's pretty bomb stuff.

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Response to mr_lebowski (Reply #6)

Tue Feb 11, 2020, 02:21 AM

7. Black vinegar is considerably less astringent

and has a great flavor you can't get elsewhere.

You might find that your potstickers are fine with black vinegar, alone.

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Response to mr_lebowski (Reply #6)

Tue Feb 11, 2020, 10:47 AM

8. Soy sauce and lemon for pot stickers

Soy and lemon juice makes a sort of, but not really, ponzu sauce. I find the acid from lemon works really well with pot stickers. I don't do fish sauce with anything—can't abide the stuff—and usually substitute liquid aminos.

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Response to spinbaby (Reply #8)

Tue Feb 11, 2020, 01:33 PM

9. I can't do 'em without the hot oil ... the dark orange, sesame-oil stuff

It's too key of a flavor for me. I have like 4 different brands of it in my pantry from various countries. Hot Oil is definitely my jam ...

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Response to yuiyoshida (Original post)

Mon Feb 10, 2020, 08:57 AM

3. i make do w/ soy sauce.

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Response to yuiyoshida (Original post)

Mon Feb 10, 2020, 11:58 AM

4. She has some great videos

Good reference when you want to make a chinese dinner.

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