Stir-fry the radishes in rendered lard, then add dried shrimp and braise them until completely done. When one is about to plate the dish, add chopped green onions. The radishes should be translucent and red like amber.
1The descriptions in this dish reminds me of the daikon radish in the oden they serve at Old Taipei’s Tien Tsia Restaurant (添財日本料理, the konyaku they serve is also mind-blowing). There, they cook these enormously large tender chunks of radish until they take on a translucent ochre red lustre, becoming juicy and permeated with flavour. This is likely my favourite way of cooking/eating radish. Truth is, when radish is well-braised in this manner, you can pretty much toss everything else in the pot of oden since all the great fusion of flavours have melded into the soup and penetrated every pore in the chunk of radish. It redefines what great daikon radish can be and should be. It is magnificent.
*This is the last section of the Vegetable Dishes chapter! Onto the next chapter!
For the first method, fry the gluten with oil in a wok until toasted and dry, then braise them plain with chicken broth and mushrooms. For the next method do not toast them but rather soak them in water. Cut into slices and stir-fry with concentrated chicken extract, then add winter bamboo shoots and green onions. The household of examiner Zhang Huaishu prepares this extremely well. When plating, it is more suitable to roughly tear the gluten than slicing them. Stir-fry them with the soaking liquid of dried shrimp and sweet soy-sauce1 for an exceptionally good dish.
1Tianjiang (甜醬), is basically a sweet fermented sauce. The question though, is what is it. Is it sweet flour sauce (tianmian sauce)? Or is it sweet soy-sauce like in Taiwanese thick soysauce? Or is it a soy sauce with sugar added? I defer the interpretation to the rtrieader.
2Mianjin (麵筋), literally translated is “dough tendon”, which may sound odd but is arguably exactly what gluten does for a ball of dough.
How to make gluten for cuisine:
Making wheat gluten for dishes is easy. First, make a ball of dough that’s not too firm nor soft. Knead it until the gluten in the dough is well-formed then allow to rest. Next, take the ball of dough and soak it in a large bucket of water with a colander, while lightly rubbing, squeezing, and recollecting the ball of dough. The wheat starch will start washing out and the water will turn cloudy. Change the water and repeat. After a while, work the ball of dough harder and squeeze and fold it in the water. The dough will start feel more “gummy” than “doughy” and the rinsing liquid will become clearer as most of the starch has already been washed out. That ball by then would consist of almost all gluten.
Use an aged shrimp-sauce to substitute for the light soy-sauce when stir-frying tofu. Both sides of the tofu should be pan-fried until golden brown. The wok must be hot. Cook with rendered lard, green onions, and Szechuan pepper.
1Xiayou 蝦油 (translated literally as “shrimp oil”), or shrimp-sauce, is a soy sauce that has been boiled and aged with shrimp, and probably much more umami and rich in taste than plain soy sauce. See the later section on Shrimp-sauce. In some Chinese communities, xiayou is sometimes used to describe an oil flavoured by frying shrimp heads and shells in vegetable oil. However, this is not the case here since Yuan Mei defines it in a later chapter and indicates it here that it substitutes regular light soy-sauce.
Remove the skin on both sides of each piece of tofu. Cut each piece into sixteen slices and sun dry them slightly. Sear the tofu in hot rendered lard but only add them when whiffs of smoke appear over the lard. Sprinkle a large pinch of salt on the tofu, flip them, then add a tea cup full of good sweet wine and one hundred and twenty large dried shrimp. If one does not have large dried shrimp, use three hundred small dried shrimp instead.1 The dried shrimp must be first boiled and then soaked for two hours.
Next add a small cup of autumn sauce, let the tofu boil,2 then add a large pinch of sugar, and let it keep boiling. Finally, add one hundred and twenty segments of thin green onions,3 each half an inch long, and plate at a leisurely pace.
1By going with the amount of dried shrimp, this is either a rather large dish of tofu or this dish uses as much dried shrimp as tofu.
2Terms like gunyihui (滾一回) mean something like “simmer/boil for one round”. I’ve opted to translate this as something like “let it boil”.
3This recipe is quite detailed, even prescribing the number of pieces of green onion to add to the dish. Weird thing is despite the clear instructions in this recipe, modern chefs that “recreate” the dish often do something completely different than what is presented in the recipe. The only person I could find that attempts an actual recreation is this lady who also read the Suiyuan Shidan.
Boil the rice eel1 until it is half done, then slice it into thin shreds and remove its bones. Braise in wine and autumn sauce. Add a small amount of starch powder along with day-lily flowers,2 winter melon and long green onions to finish the geng3. The cooks in Nanjing like to grill rice eels until they are charred, which leaves one completely incredulous.
1Monopterus albus, also known by the less than savoury name, the swamp eel.
2Hemerocallis fulva, the Orange Day-Lily, is often sold dried and reconstituted before cooking. The fresh version, if it can be found should be preferred for this dish.
3Geng (羹) is a clear soup thickened with starch. Thick Chinese soups are technically all geng.
Boil a soft-shelled turtle in water, remove its bones, and tear the meat into pieces. Braise it in chicken broth, autumn sauce, and wine, reducing the liquid from two bowls until there is one bowl. Serve the soup, blending it with green onions, Szechuan pepper, and ground ginger. The household of Wu Zhuyu prepares this dish extremely well. Use a small amount of starch such that the prepared soup is sufficiently thick.
*Happy Canadian Thanksgiving all!
Chop a soft-shelled turtle into four pieces and stir-fry thoroughly in a hot wok. For every jin of the turtle, braise it with four liang of wine, three qian of star anise, and one and a half qian of salt until half done. Add two liang of rendered lard and chop the turtle into small dice before braising, adding garlic and bamboo shoot tips. Before plating add green onion and Szechuan pepper. One can add autumn sauce before plating, but never add salt. This is a recipe from the household of Tang Jinghan of Suzhou. Large soft-shelled turtle are tough and small ones smell fishy. Its best to buy one that is medium in size.
* This can be also called Ragoût de Tortue au sel de Guérande. Sounds more “refined”, for whatever reason.