Ginger fried with onions, and then chicken. Generally for Asian food(that you'd get here in America) you would just at least put salt and white pepper on the meat prior to stir frying, but I went with chicken powder because it's in my genes to season chicken with more chicken. If not going full velveting and adding liaojiu(rice wine), and corn starch to the meat for texture. Maybe dark soy sauce for color, and baking soda is good at tenderizing meat. Then raw green onions at the end after you turn off the heat is amazing
I season and brown meat or fish and set aside. Fry chopped fresh garlic, ginger and chilli in a little sesame oil with a teaspoon of soft brown sugar. Add meat back to pan, fish sauce, lime juice and lime zest. Toss in chopped spring onions at the end for crunch. Serve with rice on the side and lettuce leaves to act as a wrap. How can I pimp my basic up?
The most important thing flavor wise is to get MSG into the dish, if you don't have it this is why your food is not as good as a restaurant. This is the Umami taste that you can go to a normal grocery store like Walmart and get Accent flavor enhancer(red and white) or Aji No Moto at in Indian market, this is the most direct route. The thing about MSG is the negative side effects are mostly made up and Chinese restaurants will advertise no MSG added knowing that the sauces they add in already have it in them. If you like Thai food, fish oil and golden mountain are the top sauces typically used which have MSG, if you like sushi Kewpie mayonnaise has MSG added. If you like Chinese style I recommend going to get the Mushroom dark soy sauce and you use both types in 1 dish, this made me realize I really don't like soy sauce alone and that's why mine didn't taste as good without it. You can add chicken powder like I said that shit is good af and has msg, or mushrooms also have msg.
I never cared that much, but most people insist for texture that it be day old rice. You can just spread the fresh rice out on a plate and put a fan over it to dry it very fast and this is better(kenji lopez tested this). But even some high tier chefs use fresh rice. Been drying it out the past few days and seems like there is browning on the rice itself and the grains are separated which is good but I probably wouldn't notice much of a difference
Sesame oil takes far less heat than most other oils before it breaks down, frying anything in sesame oil as far as Asian food(I don't know what else it's used in) is definitely bad and destroys the flavor. If you want sesame sesame seed oil flavor use a little at the end when it's already cooked, it's pretty strong and it's good
As far as oil you can use a flavor neutral cheap vegetable bulk oil like most average Chinese restaurants use, or recently I've been trying lard and that shit is good and adds a pork flavor if you like that taste. Lard has a bad reputation(old school cooking oil industry propaganda) but it's literally just refined pig fat which becomes magically worse.
Alternatively you can use butter which is popular in the Japanese style restaurants like Hibachi and gets toasted and adds a nice nutty flavor. The only thing is butter(the solids) burns at a low temperature, if you watch the Japanese style video I just linked you'll notice he puts his butter in at the end. So typically you can use a little vegetable oil to get it frying, and then add the butter later because it will burn. Or, you can make or buy clarified butter/ghee(Indian market) which is butter with the solids removed so it can withstand much more heat.
Also some things you can try, it takes me a long time to do it because of a shitty low heat house stove but I like to caramelize onions which means frying them + boiling them in water until they turn brown, they turn completely sweet and you don't notice they're in the food, I like normal onions too or even raw. Also people like golden fried rice, which is white rice covered in egg yolks then fried. I have a bad sense of smell and taste so I didn't notice any difference, but my cousin liked it and people generally seem to like it more than normal rice.
I wonder if these people are aware that the only public opinion shift that comes from them appearing anywhere at all is a slight increase in favorability towards eugenics.
19 comments
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8 rsrfy 2019-11-28
I JUST WANT TO GRILL FOR GOD'S SAKE
5 mhmohisthatso 2019-11-28
how to like a picture
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4 SerbianWarCriminal_ 2019-11-28
i had some fried rice i made with some fermented fish sauce and korean red pepper paste because fuck amerigay
2 MzCherryBlossom 2019-11-28
Any meat or veg added?
3 SerbianWarCriminal_ 2019-11-28
Ginger fried with onions, and then chicken. Generally for Asian food(that you'd get here in America) you would just at least put salt and white pepper on the meat prior to stir frying, but I went with chicken powder because it's in my genes to season chicken with more chicken. If not going full velveting and adding liaojiu(rice wine), and corn starch to the meat for texture. Maybe dark soy sauce for color, and baking soda is good at tenderizing meat. Then raw green onions at the end after you turn off the heat is amazing
good chinese style fried rice: https://www.youtube.com/watch?v=7AxydboW8v8
good thai fried rice i made this one with modifications: https://www.food.com/recipe/thai-spicy-basil-fried-rice-473225
1 MzCherryBlossom 2019-11-28
I season and brown meat or fish and set aside. Fry chopped fresh garlic, ginger and chilli in a little sesame oil with a teaspoon of soft brown sugar. Add meat back to pan, fish sauce, lime juice and lime zest. Toss in chopped spring onions at the end for crunch. Serve with rice on the side and lettuce leaves to act as a wrap. How can I pimp my basic up?
1 SerbianWarCriminal_ 2019-11-28
The most important thing flavor wise is to get MSG into the dish, if you don't have it this is why your food is not as good as a restaurant. This is the Umami taste that you can go to a normal grocery store like Walmart and get Accent flavor enhancer(red and white) or Aji No Moto at in Indian market, this is the most direct route. The thing about MSG is the negative side effects are mostly made up and Chinese restaurants will advertise no MSG added knowing that the sauces they add in already have it in them. If you like Thai food, fish oil and golden mountain are the top sauces typically used which have MSG, if you like sushi Kewpie mayonnaise has MSG added. If you like Chinese style I recommend going to get the Mushroom dark soy sauce and you use both types in 1 dish, this made me realize I really don't like soy sauce alone and that's why mine didn't taste as good without it. You can add chicken powder like I said that shit is good af and has msg, or mushrooms also have msg.
I never cared that much, but most people insist for texture that it be day old rice. You can just spread the fresh rice out on a plate and put a fan over it to dry it very fast and this is better(kenji lopez tested this). But even some high tier chefs use fresh rice. Been drying it out the past few days and seems like there is browning on the rice itself and the grains are separated which is good but I probably wouldn't notice much of a difference
Sesame oil takes far less heat than most other oils before it breaks down, frying anything in sesame oil as far as Asian food(I don't know what else it's used in) is definitely bad and destroys the flavor. If you want sesame sesame seed oil flavor use a little at the end when it's already cooked, it's pretty strong and it's good
As far as oil you can use a flavor neutral cheap vegetable bulk oil like most average Chinese restaurants use, or recently I've been trying lard and that shit is good and adds a pork flavor if you like that taste. Lard has a bad reputation(old school cooking oil industry propaganda) but it's literally just refined pig fat which becomes magically worse.
Alternatively you can use butter which is popular in the Japanese style restaurants like Hibachi and gets toasted and adds a nice nutty flavor. The only thing is butter(the solids) burns at a low temperature, if you watch the Japanese style video I just linked you'll notice he puts his butter in at the end. So typically you can use a little vegetable oil to get it frying, and then add the butter later because it will burn. Or, you can make or buy clarified butter/ghee(Indian market) which is butter with the solids removed so it can withstand much more heat.
Also some things you can try, it takes me a long time to do it because of a shitty low heat house stove but I like to caramelize onions which means frying them + boiling them in water until they turn brown, they turn completely sweet and you don't notice they're in the food, I like normal onions too or even raw. Also people like golden fried rice, which is white rice covered in egg yolks then fried. I have a bad sense of smell and taste so I didn't notice any difference, but my cousin liked it and people generally seem to like it more than normal rice.
1 LongPostBot 2019-11-28
Wow, you must be a JP fan
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3 Dramatictuna 2019-11-28
I'm thankful for seal meat.
2 SnapshillBot 2019-11-28
I wonder if these people are aware that the only public opinion shift that comes from them appearing anywhere at all is a slight increase in favorability towards eugenics.
Snapshots:
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2 MrBufkin 2019-11-28
🙌 AMEN 🙌
2 jank_king20 2019-11-28
Thank you for posting you are the lone force of good in this decaying sub.
Besides me I mean
1 rsrfy 2019-11-28
i cry every time i see the mongs downvoting the jank king 😢
2 MzCherryBlossom 2019-11-28
If you do traditional turkey on thanksgiving what do you have at Christmas dinner?
1 rsrfy 2019-11-28
i wait until the last minute to decide because there's nothing baby jesus loves more than an american exercising his freedom to choose his meats.
1 MzCherryBlossom 2019-11-28
Let me guess... you end up with a whole hog and celebrate afterwards.
1 rsrfy 2019-11-28
😏
1 MasterLawlzFan 2019-11-28
I hope Lawlz has a good one 🙏