Fuchsia Dunlop & Sichuan Flavors: Ginger Juice Flavor | Green Beans | Serious Eats
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- Опубликовано: 26 фев 2020
- Full Story: www.seriouseats.com/2020/02/g...
Known in Chinese as "ginger juice," this classic Sichuan flavor profile doesn't involve juicing ginger at all-instead, it's a bright and fresh dressing for cold vegetables that features very finely minced ginger.
Used on cold dishes, particularly vegetable ones like blanched green beans or spinach, this sauce has a light, bright quality that Fuchsia compares to a vinaigrette. The balanced combination of Chinkiang vinegar, finely minced ginger, and sesame oil enhances the clean and fresh flavor of the vegetables without weighing them down. Fuchsia Dunlop, author of The Food of Sichuan, and Daniel Gritzer discuss the flavor in this video.
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Thank you for bringing Fuchsia on and demonstrating Szechuan cooking.
I sure hope this series continues, Fuchsia is absolutely amazing, and the food is stunning.
Fuchsia is a legend, I'm amazed you guys have got her for 4 whole vids
Simple and delicious!
It looks delicious! 😋
Thse videos are great! Thanks. Don't know if it has something to do with the reddit survey a few (months?) ago, but I find the content distinct from 'others', informative and quite concise. Also, I've been lately into chinese cooking so this is topical for me : )
As Chinese I believe a western chef who can use this chopper and speak a bit mandarin
A bit? She’s fluent… and studied there for most of her adult life.
The Marcella Hazan of Sichuan cooking.
Great show, but is Daniel wearing cover-alls? He looks like he was doing an oil change when Fuchsia called him in to record a video.
Visit this series to enjoy her elegant pronunciation hahaha
Ooooo baby
yass omg this looks good. I literally just got back from the grocery store but next week I'm making this
How do you pick a quality Sichuan pepper? What should I look for.
Look for erjingtiao peppers and zidantou. The zidantou being more spicy, while erjingtiao is more for fragrance and fruitiness. (Though make no mistake it's still spicy)
And normal dried habaneros really do do the trick most of the time, unless you have a very specific palate for peppers, no need to throw money on trying to get the originals.
@@durpdur2477 Sichuan Pepper, not Chillies.
@@JBugz777Um, yes. 二荆条 （erjingtiao) and 子弹头（zidantou) are Chinese peppers.
@@durpdur2477 Sichuan peppercorns aren't actually a chilli pepper. They're the dried berries that look like split black peppercorns. And I don't think it matters; the dried ones are all the same afaik.
@@magical11 Good Sichuan peppers are hard to find outside China. And definitely not all the same. There are green and red Sichuan peppers. The fragrance of both are quite different. You are generally looking for a strong fragrance, strong numbing sensation when you bite into it, as well as a lack of black seeds. Some red sichuan peppers can also be quite a vibrant red, which you will not find with older sichuan peppers that have been sitting around for a while. The ones you find in small packages in Asian stores in the states are old, musty, and lacking in fragrance and not at all numbing. Best bet is to get them in Sichuan honestly. Some speciality places might import them and sell them in the states as well.
nice chop skill, like a pro chinese chief
1:07 what is this body language
i get that she wants to sell her book so they dont reveal the recipe. itd be a lot nicer to reveal 1 or a few recipes, rather than none at all. clickbaity.
We did reveal the recipe for the eggplant dish!
www.seriouseats.com/recipes/2020/01/fish-fragrant-eggplants-sichuan-braised-eggplant-with-garlic-ginger-and-chilies.html
She just made the whole dish right in front of you. what more do you want?
@@cpa314 how much vinegar did she used?
@hieuluu2 looked to me like a tablespoon, judging by what she was holding while talking about it and the color of the bowl in the following shot.
... You all know that recipes are more like guidelines, right?