And number 7. Right at the beginning, CC appears in the upper right corner, but it should be CCD, for Chinese Cooking Demystified. You're welcome :D

Why do you use garlic water instead of just minced or sliced garlic?

@@KL005 Probably so you can mix it more evenly with the noodles and don't have big chunks in there.

Have you got a link to the uncute video, please? Can't seem to find it.

Meals with animal forskin?

So yeah! A spice water is definitely another classic approach (perhaps we should've had an aside in the video, as IIRC that might be the sort that Xian FF serves in NYC?) - Steph just absolutely adores sesame paste liangpi. For the sauce itself, she was actually specifically mimicking a Shaanxi vendor that used to sell freshly made Liangpi outside of her university, their mix was based around a fragrant chili oil + sesame paste + garlic water.

@@ChineseCookingDemystified Xi'an FF has been....less than stellar the past few times I've visited (last time I went was in 2019), but I do believe they used premixed spice water like you say. I do like sesame paste but I find that in liang pi, it makes an otherwise refreshing dish a bit too cloying for me.

I'd love to give this a try, do you have any amounts/estimated amounts for all of this??

@@tracer.s 1 cup boiling water, 1 cup black vinegar. 10-15 sichuan peppercorns, 2 bay leaves, 3 star anise. Salt and sugar to taste, 1 tsp msg/chicken powder. 2 tbsp soy sauce

@@Koenigg99 thank you for your prompt response. I'm literally walking up to my stovetop as I type this! I already tried just eyeballing it and the sodium wasn't quite right (I also just finished my batch of homemade chili oil, darn 🙃) I'm excited to try it out!

Wow that sounds great! I'm having trouble finding videos/articles on wine making using leftover wheat starch, do you have any recommendations? Also, could you elaborate on the starch cooking method? Should you boil it thoroughly? Do you have any advice for a beginner saccharifier (cheap and/or small quantity)?

@@laurentd.3001 I have not seen any video showing this with wheat starch. Jeff Rubidge has done a lot of videos on mold based grain wines like makgeolli but he usually uses the traditional glutinous rice as the starch source. Different starch types are saccharified differently by the enzymes. Jasmine rice seems to have a higher % of it that doesn't get turned liquid by the enzymes than glutinous rice. Wheat starch appears to be closer to jasmine rice than to glutinous rice in that aspect, a pretty big % of it remains at the end. Right now I'm on my third time doing a wheat starch wine. The main difference I have found with rice based wines is that when using wheat starch, it's not in grains, so it's not as easy to separate at the end. It clogs the bags. What I have found to work for the separation is to first use a nut milk bag to remove the bulk, and then a cloth bag with a weight on top to filter the fine stuff For the saccharifier, I have tried koji twice, it works well but it's kind of a lot of work. It requires you to cook the concentrated starch water in a dry-ish way (on a skillet by example), then cut it up into cubes (scissors is fastest), then sprinkle with Koji spores, incubate 2 days in a 25-30°C humid environment for the koji to grow, and only after that you add the starch, wine yeast, and water to a carboy for the alcohol fermentation stage. This way is very cheap, since you use so little spore. My koji spores have cost me about 15€ and have lasted years in a cupboard without any issue, allowing me to do lots of different projects. The less labor intensive option that I'm currently trying out is angel rice leaven packets that I found on amazon (9€ for 8 packets). It skips the first stage of fermentation of growing the koji, so you add it to the cooked starch at the same time as the wine yeast. It's still bubbling so I don't have results to share on it, but it seems to be fermenting just fine so far. I used one packet for the starch from washing 1kg of flour, that's quite a bit less starting material than the directions say (one packet for 10kg of rice). I have not tried nuruk and red yeast rice, but it should work. Jeff Rubidge has videos with both (using rice) if you want to see them used. Regarding the cooking, it's a bit of an open question. Hoping to make the filtration easy at the end, l have so far cooked the starch in a skillet, trying to recreate "artificial rice grains" by pulsing the cooked starch in a food processor. I can't say that the goal of making the filtration easy has been achieved though. Maybe it would be better to just boil it until it seems cooked. If you want to see some photos of one of my attempts here are some (in the "The Seitan Appreciation Society" Facebook group): m.facebook.com/groups/MakingSeitan/permalink/6833057986714737/

@@PancakeInvaders thank you so much for that mine of knowledge you just gave me! Ill try with Koji!

We actually do have a pair of cat tongs, so this made me laugh.

Yes, but maybe Chris should do the outro and feed the cat!😹

Given the proximity of Xian to the trade routes to the highlands, and the city was under Tibetan control at one point, it is inevitable that gastronomic exchanges would happen.

Was is the one by 曼食慢语 Amanda Tastes? She puts the batter in a dish and microwaves on high for 80-90 seconds for each sheet

Liangpi and laphing are the same thing. Tibetan learnt it from Han Chinese.

What are they called?

What's the name of the noodle you're referring to out of curiousity? :)

@@ChineseCookingDemystified banh cuon / pho cuon would also work maybe. Variations abound!

All starch noodles are made in the same way. There's no gluten to hold everything together so they have to be steamed and cut into strips.

From my experience, it's basically the same. Recently, I've even mix yeast in too and let it autolyse in the freezer, lol. Works, but slight less ideal.

Dog tongs will work in a pinch. Actual cats are not advised - generally speaking, you shouldn't use cats when working with temperatures in excess of 50C, and here we need to pull the tray out of the boiling (~100C) water

Yes, but wheat starch is what you want (potato starch noodles are an entirely different thing) and it's readily available at Asian markets.

I don't know about the noodles themselves, but you won't get seitan without the gluten in wheat flour.

Also you’d need to guess the water:starch ratio. Not that’s not possible. Just a lot of trial and error

@@NyahstyPlot You can also just buy seitan at the Asian market.

@@rendermaterial Or you look up a recipe on the Chinese internet. There are people who have already done it.

Hmm... I want to say "probably not". But maybe... vacuum seal, resteam, then slice? It'd be entirely experimental Lasts 2-3 days in the fridge but you need to re-steam to heat up

Yeah, it would be interesting to see the difference to using some starch (wheat, corn, potato, rice and/or tapioka) directly instead of making it from flour yourself this way.

Indeed.

In che senso indeed? A rigor di logica l'amido è amido sia che lo compri in polvere sia che fai tutto questo processo

I was just wondering if that could save time. Is that blasphemous of me? I wonder what ratios of wheat starch to water equals Steph's 3-4 hour washing water rest...

@@monicagranucci5081 It looks like a thin crepe batter consistency.

I’d be curious to see what the ratio starch to water is

In the video, it’s stated that the starch water should rest 3-4 hours maximum before removing the separated water (the liquor). Sounds like yours was over fermented.

You should let the batter rest and separate in the fridge if you don't want natural yeast fermentation to happen in your batter.

As a chinese that doesn't like raw garlic, i just ask the seller to skip garlic water whenever I order liangpi, not a big deal at all.

nah, the water does the cooking and unless you are at high altitude (like denver or mexico city) water boils at 100c and will not get any hotter until the water is gone. so a roiling boil on electric is the same as gas