Spiceology 101: Chinese Spices
Learn about the main spices used in Chinese cuisine and the three extraction methods for maximum flavor. This course offers recipes and approaches to classic Chinese dishes, as well as guidance on formulating your own fragrant oils, stocks, and sauces. Perfect for home cooks and Asian food enthusiasts looking to expand their knowledge and skills in Chinese cooking.
What you’ll learn
- Identify the main spices of chinese cuisine
- Learn about the three extraction methods for spices
- The recipes and approaches to classic chinese recipes
- Formulate your own fragrant oils, stocks and sauces
This class is an introduction to the world of chinese spices. After this course, you’ll be able to identify a broad range of typical chinese spices, as well as the extraction methods to get the most out of your spices.
We’ll go through the basic spices of chinese cuisine and I’ll introduce you to different ideas about how we can extract maximum flavour. The recipes shown are my own take on classic chinese dishes and as you’ll see, I tweaked them here and there to make it easier for you to follow along.
First we’ll take a look at the general theory and spices we’ll use. For a general understanding of the mala flavour profile, we’ll first prepare a fiery version of popcorn.
Then you’ll learn how to prepare a delicious, fragrant chili oil, which we’ll use to make ran mian, a street food noodle dish.
After that we’ll combine the knowledge about dry spices and water extraction to make dumplings in fragrant soy sauce.
In the end, I’ll show you how to make the worlds most delicious tofu, which we’ll use to make a dish called mapo dofu.
Along the way I’ll supply you with a whole repertoire of useful tips and tricks, as well as anecdotes about food 🙂
Who this course is for:
- Home cooks and asian food enthusiasts
