Comments for China Sichuan Food https://www.chinasichuanfood.com/ Chinese Recipes and Eating Culture Wed, 01 Nov 2023 00:11:24 +0000 hourly 1 https://wordpress.org/?v=6.2.3 Comment on Easy Sweet and Sour Ribs by Denny https://www.chinasichuanfood.com/simplified-sweet-and-sour-ribs/comment-page-1/#comment-1496409 Wed, 01 Nov 2023 00:11:24 +0000 https://www.chinasichuanfood.com/?p=16547#comment-1496409 5 stars
First time I made this recipe, I didn't let it cook down long enough and was dissatisfied with the results. This time, I let it bubble away at the highest stove setting and it was so delicious!! My kids gobbled it all up even though I more than doubled the recipe. It did take longer than 20 minutes to caramelize the sauce. Increasing the recipe added to the time. My plan for next time is to reduce the amount of water so it's only half way up the ribs. Should be fine with regular stirring and will speed things up.

]]>
Comment on About by Elaine https://www.chinasichuanfood.com/about/comment-page-28/#comment-1496349 Sun, 29 Oct 2023 23:41:52 +0000 http://fd5.b5b.myftpupload.com/?page_id=711#comment-1496349 In reply to Alia.

I will Email you Alia.

]]>
Comment on About by Alia https://www.chinasichuanfood.com/about/comment-page-28/#comment-1496339 Sun, 29 Oct 2023 18:55:50 +0000 http://fd5.b5b.myftpupload.com/?page_id=711#comment-1496339 Hi Elaine, Is there a way to email you? I'm writing a cookbook and would like to use one of your recipes. Please email me when you have time...

]]>
Comment on Chinese Sausages by Elaine https://www.chinasichuanfood.com/chinese-sausages/comment-page-4/#comment-1496124 Wed, 25 Oct 2023 03:58:08 +0000 http://fd5.b5b.myftpupload.com/?p=10157#comment-1496124 In reply to Tony.

Hi,Tony
it maybe 3 meters long and about 4cm in diameter.

]]>
Comment on Yu Xiang Pork-Shredded Pork in Hot Garlic Sauce by Elaine https://www.chinasichuanfood.com/yu-xiang-rou-si/comment-page-2/#comment-1496123 Wed, 25 Oct 2023 03:52:24 +0000 http://fd5.b5b.myftpupload.com/?p=491#comment-1496123 In reply to LeeAnn.

Hi, LeeAnn
1 tbsp. oil for marinating the pork, and 3 tbsp. oil for stir frying to be added to the wok.

]]>
Comment on Chinese Mango Pudding by Elaine https://www.chinasichuanfood.com/chinese-mango-pudding/comment-page-4/#comment-1496122 Wed, 25 Oct 2023 03:48:33 +0000 http://fd5.b5b.myftpupload.com/?p=6744#comment-1496122 In reply to Craig.

Hi,Craig
10g of gelatin powder would replace the 3 unflavoured sheets

]]>
Comment on Tofu with Minced Pork by Elaine https://www.chinasichuanfood.com/tofu-with-minced-pork/comment-page-1/#comment-1496121 Wed, 25 Oct 2023 03:42:55 +0000 http://fd5.b5b.myftpupload.com/?p=4686#comment-1496121 In reply to kat.

Hi, kat
Thanks for your point out. It should be "Green onion can be replaced by chive or leek".

]]>
Comment on Kung Pao Chicken by Elaine https://www.chinasichuanfood.com/kung-pao-chicken/comment-page-6/#comment-1496120 Wed, 25 Oct 2023 03:31:24 +0000 http://fd5.b5b.myftpupload.com/?p=2350#comment-1496120 In reply to Fred.

Hi, Fred
Yes, you are right, I make a mistake in writing recipe. The ginger and garlic are only used in stir-fry section.

]]>
Comment on Vegan Kung Pao Tofu by Elaine https://www.chinasichuanfood.com/vegan-kung-pao-tofu/comment-page-3/#comment-1496119 Wed, 25 Oct 2023 03:26:36 +0000 http://fd5.b5b.myftpupload.com/?p=3133#comment-1496119 In reply to Ven.

Hi, Ven
They are added to in both 😄

]]>