Cooking Class- Double Crispy Beef

At the usual monthly cooking class, we had a demonstration for two dishes, but no hands on. This was a bit of a relief, since in the last class, there were so many students, that it was difficult to compete for space around the table.

The first dish was a repeat from last year apparently. At the lunch that follows this demonstration, this dish usually makes a regular appearance. It is loved for its crispy texture, the tender beef, but most of all for the peppers that are stuffed with sesame seeds. Turns out that those peppers come in a jar (with peanuts too!),and so I bought a couple. If I don't end up making the dish, they will be a tasty snack with beer- just enough heat from the peppers to make you reach for a drink, and lots of salt and nutty taste. Here is the recipe, in case you are interested.

Double Crispy Beef

200 grams of beef (preferably shoulder piece with some marbling)
50 grams green bell pepper
1 bottle of the crispy chiles (mentioned above- but you could add whole dried chile peppers, some peanuts and some sesame seeds)
200 grams bread crumbs
500 grams oil
1/2 tablespoon of chicken granules
2 tbsp sugar
1 tbsp cornstarch
1 tbsp dark soy sauce
1 tbsp oyster sauce
1/2 tbsp salt
2 tbsp water
1 tbsp of Sichuan pepper salt
2 tbsp cumin

1.Slice beef and marinate for two to 3 hours. Marinade is: chicken granules, oyster sauce, dark soy sauce, sugar. After marinating, coat in egg yolk and cornstarch.
2. Heat oil in fry pan and fry beef until golden brown (about 4 minutes)
3. Add remaining ingredients (bell pepper, jar of chiles, water), then sichuan salt and cumin.

Eat.


Since it was also shortly after the tomb sweeping holiday here in China, the pastry chef demonstrated the sweet that is made for the occasion. It is a steamed bun that is made with glutinous rice flour, mixed with water and dyed green (with spinach juice), and stuffed with red bean paste. The buns are steamed for 10 minutes and served cold.

Yum.