Vegetables in Water.
Suguadou, i.e. veg gourds & beans! A classic dish from Guizhou, and a perfect side dish to go along with a bigger meal.
0:00 – How to Put Vegetables in Water
0:54 – Dipping Sauce Culture
1:45 – Toasted Chili Flake Dip
3:05 – Chili Oil Dip
3:50 – Roast Chili Dip
4:41 – Meal Prep Tip
And of course, the below recipe is also over on /r/CasualChina if you prefer:
https://www.reddit.com/r/CasualChina/comments/ntydr6/recipe_vegetables_in_water_from_guizhou_%E7%B4%A0%E7%93%9C%E8%B1%86_oc/
HOW TO PUT VEGETABLES IN WATER
Use any sort of hearty vegetable for this. Timing depends on desired doneness, obviously. Western zucchini will be done faster than ours in the video. Remember that the vegetable will continue to cook in the hot water.
Green beans: 3 minutes
Squash: 3 minutes
Zucchini: 30 seconds
Broccoli: 30 seconds
Bitter melon: 30 seconds
Remove the veg together with the hot water, allow it to cool down.
Drink the water as a sort of 'soup' alongside your meal. It has a nice mellow sweetness to it. And if you're one of those people wondering how to boil vegetables without losing nutrients, hey, there's an idea right there.
CLASSIC DEEP TOASTED CHILI FLAKE DIP (煳辣椒蘸水)
First, make a batch of deeply toasted chili flakes – we used 15g of a Guizhou cultivar called Guizhou longhorn, but you could use Arbols, Cayennes, Sichuan erjingtiao, etc etc. Any medium-spicy red dried C. Annum or Frutescens is fine. Snip into ~1 inch sections, then toast them over a medium-low flame for ~8 minutes, or until chestnut colored. Discard any leftover seeds in the bottom of the pan, then pound or blitz the toasted chilis into flakes.
We’ll use 2 tbsp’s worth for this dip, save the extra for other dishes.
* Deep toasted chili flakes, 2 tbsp
* Sichuan peppercorn powder (花椒粉), ¼ tsp
* 1/8 tsp salt
* 1/8 tsp sugar
* 1/8 tsp MSG (味精) https://www.amazon.com/Accent-Flavor-Enhancer-Shaker-Each/dp/B00S05TZOE
* 1 tsp soy sauce (生抽)
* 1 cube fermented tofu (腐乳) https://www.amazon.com/Kon-Fermented-Chlli-Beancurd-12-35/dp/B087QXB7WN/
* 1 clove garlic, minced
* ½ cm ginger, minced
* 15g scallion, chopped
* 15g cilantro, chopped
* 3 tbsp cool vegetable water
GUIZHOU CHILI OIL DIP (油辣椒蘸水)
This one can use one of two Lao Gan Ma products: the ever-popular chili crisp, or the fried chili in oil:
https://www.amazon.com/Spicy-Chili-Crisp-Family-Restaurant/dp/B06XYTSGDP/
https://www.amazon.com/Chinese-Pepper-25-75oz-FortuneHouse-Sunflower/dp/B08ZDSDGTJ/
* Lao Gan Ma Chili Crisp -or- Fried Chili in Oil, 2 tbsp
* Soy sauce (生抽), 1 tsp
* Dark Chinese vinegar (陈醋/香醋), ½ tsp -or- rice vinegar, -or- whatever vinegar. https://www.amazon.com/Soeos-Chinkiang-Vinegar-Chinese-Zhenjiang/dp/B07F7MXPWD/
* Salt, ¼ tsp
* MSG (味精), 1/8 tsp https://www.amazon.com/Accent-Flavor-Enhancer-Shaker-Each/dp/B00S05TZOE
* 1 clove garlic, minced
* 15g scallion, chopped
* 15g cilantro, chopped
* 1 tbsp toasted sesame seeds (熟芝麻), optional
* 3 tbsp cool vegetable water
If adding toasted sesame seeds, you’ll need to toast them yourself. Medium flame, 3-5 minutes, until they’re lightly golden brown.
ROASTED FRESH CHILI DIP (烧椒蘸水)
We used 250g of fresh mild chili (青辣椒) for this. Poblanos would be perfect. Jalapenos would work but I’d worry about seed quantity (you might want to use a bit more, and de-seed them). Anaheims would also work but it might be a little on the mild side.
Roast 30 minutes at 190C, flipping halfway through. Once roasted, remove the stems and chop the rest up into a paste.
* Roasted chili paste from above
* Salt, ¼ tsp
* MSG (味精), 1/8 tsp
* Soy sauce (生抽), 2 tsp
* Dark Chinese vinegar (陈醋/香醋), ½ tsp -or- rice vinegar, -or- whatever vinegar. https://www.amazon.com/Soeos-Chinkiang-Vinegar-Chinese-Zhenjiang/dp/B07F7MXPWD/
* 1 clove garlic, minced
* Toasted sesame oil (麻油)
* 10g scallion, chopped
* 3 tbsp cool vegetable water
And check out our Patreon if you'd like to support the project!
http://www.patreon.com/ChineseCookingDemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRg
0:00 – How to Put Vegetables in Water
0:54 – Dipping Sauce Culture
1:45 – Toasted Chili Flake Dip
3:05 – Chili Oil Dip
3:50 – Roast Chili Dip
4:41 – Meal Prep Tip
And of course, the below recipe is also over on /r/CasualChina if you prefer:
https://www.reddit.com/r/CasualChina/comments/ntydr6/recipe_vegetables_in_water_from_guizhou_%E7%B4%A0%E7%93%9C%E8%B1%86_oc/
HOW TO PUT VEGETABLES IN WATER
Use any sort of hearty vegetable for this. Timing depends on desired doneness, obviously. Western zucchini will be done faster than ours in the video. Remember that the vegetable will continue to cook in the hot water.
Green beans: 3 minutes
Squash: 3 minutes
Zucchini: 30 seconds
Broccoli: 30 seconds
Bitter melon: 30 seconds
Remove the veg together with the hot water, allow it to cool down.
Drink the water as a sort of 'soup' alongside your meal. It has a nice mellow sweetness to it. And if you're one of those people wondering how to boil vegetables without losing nutrients, hey, there's an idea right there.
CLASSIC DEEP TOASTED CHILI FLAKE DIP (煳辣椒蘸水)
First, make a batch of deeply toasted chili flakes – we used 15g of a Guizhou cultivar called Guizhou longhorn, but you could use Arbols, Cayennes, Sichuan erjingtiao, etc etc. Any medium-spicy red dried C. Annum or Frutescens is fine. Snip into ~1 inch sections, then toast them over a medium-low flame for ~8 minutes, or until chestnut colored. Discard any leftover seeds in the bottom of the pan, then pound or blitz the toasted chilis into flakes.
We’ll use 2 tbsp’s worth for this dip, save the extra for other dishes.
* Deep toasted chili flakes, 2 tbsp
* Sichuan peppercorn powder (花椒粉), ¼ tsp
* 1/8 tsp salt
* 1/8 tsp sugar
* 1/8 tsp MSG (味精) https://www.amazon.com/Accent-Flavor-Enhancer-Shaker-Each/dp/B00S05TZOE
* 1 tsp soy sauce (生抽)
* 1 cube fermented tofu (腐乳) https://www.amazon.com/Kon-Fermented-Chlli-Beancurd-12-35/dp/B087QXB7WN/
* 1 clove garlic, minced
* ½ cm ginger, minced
* 15g scallion, chopped
* 15g cilantro, chopped
* 3 tbsp cool vegetable water
GUIZHOU CHILI OIL DIP (油辣椒蘸水)
This one can use one of two Lao Gan Ma products: the ever-popular chili crisp, or the fried chili in oil:
https://www.amazon.com/Spicy-Chili-Crisp-Family-Restaurant/dp/B06XYTSGDP/
https://www.amazon.com/Chinese-Pepper-25-75oz-FortuneHouse-Sunflower/dp/B08ZDSDGTJ/
* Lao Gan Ma Chili Crisp -or- Fried Chili in Oil, 2 tbsp
* Soy sauce (生抽), 1 tsp
* Dark Chinese vinegar (陈醋/香醋), ½ tsp -or- rice vinegar, -or- whatever vinegar. https://www.amazon.com/Soeos-Chinkiang-Vinegar-Chinese-Zhenjiang/dp/B07F7MXPWD/
* Salt, ¼ tsp
* MSG (味精), 1/8 tsp https://www.amazon.com/Accent-Flavor-Enhancer-Shaker-Each/dp/B00S05TZOE
* 1 clove garlic, minced
* 15g scallion, chopped
* 15g cilantro, chopped
* 1 tbsp toasted sesame seeds (熟芝麻), optional
* 3 tbsp cool vegetable water
If adding toasted sesame seeds, you’ll need to toast them yourself. Medium flame, 3-5 minutes, until they’re lightly golden brown.
ROASTED FRESH CHILI DIP (烧椒蘸水)
We used 250g of fresh mild chili (青辣椒) for this. Poblanos would be perfect. Jalapenos would work but I’d worry about seed quantity (you might want to use a bit more, and de-seed them). Anaheims would also work but it might be a little on the mild side.
Roast 30 minutes at 190C, flipping halfway through. Once roasted, remove the stems and chop the rest up into a paste.
* Roasted chili paste from above
* Salt, ¼ tsp
* MSG (味精), 1/8 tsp
* Soy sauce (生抽), 2 tsp
* Dark Chinese vinegar (陈醋/香醋), ½ tsp -or- rice vinegar, -or- whatever vinegar. https://www.amazon.com/Soeos-Chinkiang-Vinegar-Chinese-Zhenjiang/dp/B07F7MXPWD/
* 1 clove garlic, minced
* Toasted sesame oil (麻油)
* 10g scallion, chopped
* 3 tbsp cool vegetable water
And check out our Patreon if you'd like to support the project!
http://www.patreon.com/ChineseCookingDemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRg
