Laoguo! An absolutely awesome way of eating, this could kind of be thought as the pan-frying equivalent of something like hotpot or Korean barbecue. Just a chill meal to have with friends or family.Written recipe is over here on /r/cooking:https://www.reddit.com/r/Cooking/comments/fr4ivl/recipe_grill_pot_%E7%83%99%E9%94%85/As promised, the list of stuff we used here:- Pork Belly- Spam- Guizhou-style dougan (pressed extra-firm tofu)- Potato slices (rinse and soak the potato in water before using)- Sweet potato slices- Lotus root slices- Guizhou rice cakes (these are quite sticky, the bog-standard mass produced rice cakes may be easier)- Guizhou fern cakes- Napa cabbage- Broccoli- Mild chilis (mostly for color, YouTube thumbnails and all)As for the tortilla recipe, recently I've been adapting this via King Arthur flour: https://www.kingarthurflour.com/recipes/simple-tortillas-recipeI use lard for the oil. And while I like this high hydration dough for this, I *do* find that their recipe is a little... too high hydration. Maybe if I used KAF it'd make a difference? In any event, I cut it to about 60% (~179g), then kind of go by feel from that point. I also make smaller tortillas - going for ~12 instead of their ~8.In any event, it's a nice recipe. It's a bit thicker than some tortillas I'm used to, but they're quite flaky and easy to roll. Feels almost like the midpoint between a tortilla and a roti, which I'm totally cool with.And oh! If you're China-based, definitely check out Alessandro's cheeses! His QR code's hidden in his product list:https://i.imgur.com/e70f66N.jpgAnd check out our Patreon if you'd like to support the project!http://www.patreon.com/ChineseCookingDemystifiedOutro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพFound via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRgABOUT US-----------------------------------------------------------------------------------------Learn how to cook real deal, authentic Chinese food! We post recipes every Friday (unless we happen to be travelling) :)We're Steph and Chris - a food-obsessed couple that lives in Shunde, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last eleven years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
