Sichuan Dry Pot Recipe скачать в хорошем качестве

Sichuan Dry Pot Recipe

Sichuan dry pot is essentially hot pot without the soup and the time investment. Similarly, you use whatever vegetables you want, and whatever meats you want, so both are great for clearing out the fridge. With dry pot, everything is cooked up together at once, so that you get all the borrowed flavors from the menagerie of ingredients from the get-go. It’s also a social experience, everyone sits around and shares the spoils, and it’s served with rice or noodles and dipping sauces. Finally, make authentic recipes straight from China without the need to substitute any hard-to-find ingredients with our Authentic Sichuan Recipe Box. These legit ingredients, combined with our own family recipes, will bring a taste of Sichuan straight to your own kitchen. You buy the perishables and leave the rest to us – the box has enough ingredients to make each recipe multiple times. Get Your Sichuan Recipe Box: https://lostplate.com/product/sichuan... Full Recipe: https://lostplate.com/sichuan-dry-pot... The Story of Sichuan Dry Pot Ma la xiang guo is a type of dry pot that originated from Sichuan in recent years, and it has become a trendy dish almost everywhere in China. Think of a heap of your favorite veggies and meats in a Sichuan-style sauce that’s sweet, sour, spicy, savory, and a couple pounds heavy. It puts basic broccoli and beef to shame. Dry pot is a young off-shoot from its famous grand cousin, hot pot, which enjoys international popularity and a millennia-old history. Hot pot is a social experience; a pot on a burner is filled with soup, and raw ingredients are cooked communally by those sitting around it. Over time, the soup reaches new complexities from the ingredients cooked in it and creates a flavor that can never quite be replicated again because every session is unique. Every region of China claims to be hot pot’s hometown, and archeological evidence of old pots claimed as the earliest found hot pot is conjecture at best. Written records demonstrate it’s popularity across all classes and regions. Even the oldest written records of hot pot already describe it as a foregone conclusion within the heart of China’s culinary and social traditions. Dry pot springs from this very tradition, but it’s the next evolutionary hack; if you don’t have time to make a soup base, or you wanna skip ahead to where the flavors are amazing; it’s dry pot.