Mantou (traditional Chinese: 饅頭; simplified Chinese: 馒头), often referred to as Chinese steamed bun, is a white and soft type of steamed bread or bun popular in northern China. Folk etymology connects the name mantou to a tale about Zhuge Liang.

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Mantou are typically eaten as a staple food in northern parts of China where wheat, rather than rice, is grown. They are made with milled wheat flour, water and leavening agents. In size and texture, they range from 4 centimeters (1.6 in), soft and fluffy in the most elegant restaurants, to over 15 centimeters (5.9 in), firm and dense for the working man’s lunch. As white flour, being more heavily processed, was once more expensive, white mantou were something of a luxury in preindustrial China.

Traditionally, mantou, bing, and wheat noodles were the staple carbohydrates of the northern Chinese diet, analogous to rice, which forms the mainstay of the southern Chinese diet. They are also known in the south but are often served as street food or in restaurants, rather than as a staple or home cooking. Restaurant mantou are often smaller and more delicate and can be further manipulated, for example, by deep frying and dipping in sweetened condensed milk. Colors and/or flavors may be added with other ingredients from brown sugar to food coloring in mantou making. For special occasions, mantou are sometimes kneaded into various shapes in Shanxi, Shaanxi, and Shandong.

Precooked mantou are commonly sold in the frozen section of Asian supermarkets, ready for preparation by steaming or heating in the microwave oven.

A similar food, but with a savory or sweet filling inside, is baozi.[2] Mantou is the older word, and in some regions—such as the Jiangnan region of China, and Korea—mantou (or the equivalent local reading of the word) can describe both the filled and unfilled buns. In Japan, the equivalent local reading of the Chinese word (manjū) refers only to filled buns.

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Cabbage stew is a stew prepared using cabbage as a primary ingredient. Basic preparations of the dish use cabbage, various vegetables such as onion, carrot and celery, and vegetable stock. Additional ingredients can include meats such as pork, sausage and beef, potatoes, noodles, diced apples, apple juice, chicken broth, herbs and spices, salt and pepper.

In Taiwan, the cabbage stew we ate was filled with umami flavor and tasted amazing. Tofu skin, shiitake and wood ear mushroom and carrots just to get things started.

This recipe requires Chinese Cabbage (napa cabbage).

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Char siu (Chinese: 叉燒; pinyin: chāshāo; Cantonese Yale: chāsīu) is a Cantonese style of barbecued pork. It is eaten with rice, used as an ingredient for noodle dishes or stir fries, and as a filling for chasiu baau or pineapple buns. Five-spice powder is the primary spice, honey or other sweeteners are used as a glaze, and the characteristic red color comes from the red yeast rice when made traditionally.

Char siu literally means “fork roasted” (siu being burn/roast and cha being fork, both noun and verb) after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire.

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In ancient times, wild boar and other available meats were used to make char siu. However, in modern times, the meat is typically a shoulder cut of domestic pork, seasoned with a mixture of honey, five-spice powder, red fermented bean curd, dark soy sauce, hoisin sauce, red food coloring (not a traditional ingredient but very common in today’s preparations and is optional), and sherry or rice wine (optional). These seasonings turn the exterior layer of the meat dark red, similar to the “smoke ring” of American barbecues. Maltose may be used to give char siu its characteristic shiny glaze.

Char siu is typically consumed with a starch, whether inside a bun (chasiu baau, 叉燒包), with noodles (chasiu min, 叉燒麵), or with rice (chasiu faan, 叉燒飯) in fast food establishments, or served alone as a centerpiece or main dish in traditional family dining establishments. If it is purchased outside of a restaurant, it is usually taken home and used as one ingredient in various complex main courses consumed at family meals.

Hong Kong cuisine
The ovens used to roast char siu are usually large gas rotisseries. Since ovens are not standard in Hong Kong households, char siu is usually purchased from a siu mei establishment, which specializes in meat dishes such as char siu, soy sauce chicken, white cut chicken, roasted goose, and roasted pork. These shops usually display the merchandise by hanging them in the window.

It is classified as a type of siu mei (燒味), Cantonese roasted meat.

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There is nothing like a side of garlic naan bread when eating Indian food. The problem is that they charge so much for so little. Today, I want to show you how to make your own restaurant quality garlic naan at home.

Naan bread is a type of bread made with flour. It is a flatbread that is baked in a tandoor. Naan bread often looks like a tear drop. It is often covered in herbs and spices such as garlic to change the taste.

Naan bread is made from basic bread ingredients like wheat flour, a leavening agent (either yeast, yogurt, baking powder, or all), salt, and butter or ghee. It also is made with yogurt and milk. The yogurt is what makes naan bread taste so much different than other kinds of bread.

The earliest appearance of “naan” in English is from 1803 in a travelogue of William Tooke.

The Persian word nān ‘bread’ is attested in Middle Persian as n’n ‘bread, food’, which is of Iranian origin, and is a cognate with Parthian ngn, Kurdish nan, Balochi nagan, Sogdian nγn-, and Pashto nəγan ‘bread’. Naan may have derived from bread baked on hot pebbles in ancient Persia.

The form naan has a widespread distribution, having been borrowed in a range of languages spoken in Central Asia and the Indian subcontinent, where it usually refers to a kind of flatbread (tandyr nan). The spelling naan has been recorded as being first attested in 1979, but dates back at least to 1975, and has since become the normal English spelling.

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Mochi donuts, also known as poi mochi, are a fusion pastry crossing traditional American doughnuts and Japanese mochi. The mochi donuts’ “hybrid batter makes for a doughnut that is fluffy and moist, with a satisfying chew”. An early iteration can be traced to Hawaii in the early 1990s, however, the mochi donut was popularized by Mister Donut’s “Pon de Ring” iteration in the early 2000s. Mochi donuts are now most commonly shaped into eight small balls connected into a circular shape that is easy to pull apart and are made out of glutinous rice flour or tapioca flour.

One of the earliest iterations of mochi donuts can be traced to the development of “poi mochi” by Charmaine Ocasek in Hawaii in 1992. This iteration is a fusion of American donuts and Japanese mochi and “consisted of deep-fried balls of mashed taro and mochiko, a Japanese short-grain sweet rice flour”.

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In 2003, the Japanese donut chain Mister Donut launched the “pon de ring” (ポン・デ・リング, Pon De Ringu), named after the Brazilian pão de queijo bread. This iteration of the hybrid confection was popularized in Japan before spreading to the United States via Hawaii. Hawaii “tends to catch on to Japanese food trends before the rest of the [United States], thanks to its larger population of Japanese-Americans and closer proximity to Japan”. The “pon de ring” style is shaped into a ring of eight connected small balls. On calling the “pon de ring” style a mochi donut, Epicurious stated: “oddly enough, neither pon de ring or pão de queijo are made with glutinous rice flour. Both typically use tapioca flour, and while pão de queijo is gluten-free, most recipes for pon de ring also include wheat flour. Some folks suggest the name has less to do with the glutinous rice flour that we often associate with foods called mochi and more to do with the phrase mochi-mochi, which describes a uniquely soft but elastic or even bouncy texture”

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Bulgur (from Turkish: bulgur, itself from Persian: بلغور, romanized: bolġur (bolghur)/balġur (balghur), lit. ’groats’ ), also riffoth (from biblical Hebrew: ריפות, romanized: riffoth) and burghul (from Arabic: برغل, romanized: burġul ), is a cereal food made from the cracked parboiled groats (whole grains) of several different wheat species, most often from durum wheat. It originates in West Asian cuisine.

Bulgur is sometimes confused with cracked wheat, which is crushed wheat grain that, unlike bulgur, has not been parboiled. Bulgur is a common ingredient in cuisines of many countries of the West Asian cuisine and Mediterranean Basin. It has a light, nutty flavor.

Bulgur is available in a range of grinds, typically fine, medium, coarse and extra coarse. The recipes of different dishes call for specific grinds, and high-quality bulgur has a uniform particle size.

Bulgur is recognized as a whole grain by the United States Department of Agriculture.

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(Chicken) Biryani (/bɜːrˈjɑːni/) is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, either with meat (chicken, beef, goat, lamb, prawn, fish), or eggs or vegetables such as potatoes.

(Chicken) Biryani is one of the most popular dishes in South Asia, as well as among the diaspora from the region. It has gained popularity in Pakistan and South India, and is also prepared in other parts of the world such as Iraq. Biryani is the single most-ordered dish on Indian online food ordering and delivery services.

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Origin
The exact origin of the dish is uncertain. In North India, different varieties of biryani developed in the Muslim centres of Delhi (Mughlai cuisine), Rampur, Lucknow (Awadhi cuisine) and other small principalities. In South India, where rice is more widely used as a staple food, several distinct varieties of biryani emerged from Hyderabad Deccan (where some believe the dish originated) as well as Tamil Nadu (Ambur, Thanjavur, Chettinad, Salem, Dindigal), Kerala (Malabar), Telangana, and Karnataka (Bhatkal) where Muslim communities were present.

According to historian Lizzie Collingham, the modern biryani developed in the royal kitchens of the Mughal Empire (1526–1857) and is a mix of the native spicy rice dishes of India and the Persian pilaf.[13] Indian restaurateur Kris Dhillon believes that the dish originated in Persia, and was brought to India by the Mughals.

Another theory claims that the dish was prepared in India before the first Mughal emperor Babur conquered India. The 16th-century Mughal text Ain-i-Akbari makes no distinction between biryanis and pilaf (or pulao): it states that the word “biryani” is of older usage in India.[16] A similar theory, that biryani came to India with Timur’s invasion, appears to be incorrect, because there is no record of biryani having existed in his native land during that period.

According to Pratibha Karan, who wrote the book Biryani, biryani is of South Indian origin, derived from pilaf varieties brought to the Indian subcontinent by Arab traders. She speculates that the pulao was an army dish in medieval India. Armies would prepare a one-pot dish of rice with whichever meat was available. Over time, the dish became biryani due to different methods of cooking, with the distinction between “pulao” and “biryani” being arbitrary.

According to Vishwanath Shenoy, the owner of a biryani restaurant chain in India, one branch of biryani comes from the Mughals, while another was brought by the Arab traders to Malabar in South India.

There are various apocryphal stories dating the invention to Shah Jahan’s time but Rana Safvi, the distinguished historian, says she could only find a recipe from the later Mughal period, from Bahadur Shah Zafar’s time. It is not her claim that there was no biryani before that; just that she has not found a recipe. Other historians who have gone through texts say that the first references to biryani only appear around the 18th century.

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Zha jiang mian (simplified Chinese: 炸酱面; traditional Chinese: 炸醬麵; pinyin: Zhá jiàng miàn), literally “fried sauce noodles”, commonly translated as “noodles served with fried bean sauce”, is a Chinese dish consisting of thick wheat noodles topped with zha jiang sauce. Zha jiang sauce is normally made by simmering stir-fried meat dices or ground pork or beef with salty fermented soybean paste. Zha jiang also means “fried sauce” in Chinese. Even though the sauce itself is made by stir-frying, this homonym does not carry over into the Classical Chinese term.

The topping of the noodles usually are sliced fresh or/and pickled vegetables, including cucumber, radish, and pickles edamame, depending on regions. Chopped omelette or in lieu of extra firm tofu can also be alongside. Low-fat dieters often use minced skinless chicken for the meat portion.

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Zha jiang mian originates from Shandong province and is an iconic Northern Chinese dish. It is unknown how the dish came to be and only a few folktales are available.

In Beijing cuisine, yellow soybean paste and Tianmian sauce are combined to make the sauce. During the process of frying the sauce, a large amount of white scallion is added, and diced pork is used instead of ground meat. Typically the dish is served with a variety of crunchy vegetables, such as cucumber, radish, rose heart radish, bean sprouts, celery, and soybeans. Thick handmade noodles are preferred. In China, Beijing-style Zha jiang mian is the most well-known version, even over the original Shandong Zha jiang mian.

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Baechu-kimchi (배추김치), translated as cabbage kimchi or simply kimchi is a quintessential banchan (side dish) in Korean cuisine, made with salted, seasoned, and fermented napa cabbages.

Kimchi (/ˈkɪmtʃiː/; Korean: 김치, romanized: gimchi, IPA: [kim.tɕʰi]), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood), etc. Kimchi is also used in a variety of soups and stews. As a staple food in Korean cuisine, it is eaten as a side dish with almost every Korean meal.

There are hundreds of different types of kimchi made with different vegetables as the main ingredients. Traditionally, winter kimchi, called kimjang, was stored in large earthenware fermentation vessels, called onggi, in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months. The vessels are also kept outdoors in special terraces called jangdokdae. In contemporary times, household kimchi refrigerators are more commonly used.

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AFFILIATE DISCLOSURE: This video and description may contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. I won’t put anything here that I haven’t verified and/or personally used myself.

Mushroom, Broccoli, Dougan (tofu), and Chinese Sausage stir fry (香菇西蘭花豆干香腸炒) is a recipe I invented for my wife. When I say that she loves mushrooms, it’s not an understatement. She LOVES them!

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So I thought I would share with you one of my stir fry recipes. This one uses rehydrated shitake and wood ear mushrooms, broccoli and some amazing flavored Chinese Sausage.

As you all know, I love stir fry. Using my Souped Up Recipe Wok and knowledge I picked up while living in Taiwan have really shaped the way I cook. I hope that you take the time to try this recipe. I know you will enjoy it!

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UB

#mushroom #woodearmushroom #shitakemushroom #mushroomstirfry #vegetablestirfry #Unclebillskitchen