Spiceology 101: Cooking with Chinese Spices | Dominik Toric | Skillshare

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Spiceology 101: Cooking with Chinese Spices

teacher avatar Dominik Toric

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

13 Lessons (34m)
    • 1. Intro

      2:43
    • 2. Spices

      3:25
    • 3. Szechuan Pepper

      1:54
    • 4. Firecracker Popcorn

      2:22
    • 5. Chili Oil

      2:10
    • 6. Noodles

      3:18
    • 7. Toppings

      1:05
    • 8. Ran Mian

      2:40
    • 9. Sweet Soy Sauce

      1:34
    • 10. Five Spice

      2:00
    • 11. Dumplings

      6:38
    • 12. Tofu

      4:11
    • 13. Mapo Dofu

      3:26
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About This Class

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. 

Meet Your Teacher

Hey there! My name is Dominik and I'm a Foodie from Germany. 

 I spend the most of my time cooking and when I'm not, I'm planning what to cook next. I've spent an enormous amount of time learning about food and cooking and I thought maybe I should give something back to the Community. So that's why I'm here, hope you enjoy the content! :)

 

Oh and little fact on the side: All of my courses are suitable for Vegetarians and Vegans. 

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Transcripts

1. Intro: So next time. Hello, ladies and gentlemen. My name is Dominic and welcome to my course. Now in this course, we will talk about Chinese cuisine, chinese spices. And China is very big, so we won't be able to cover everything. But when you think about one specific region of China and its extensive use of spices, and the province of Sichuan immediately comes to my mind, and that's where most of our recipes we come from. We will first learn what different spices there are and how we can use them. And we will learn about very interesting interactions between these spices, for example, the malloc spice flavor profile. Our very big goal in this course is to understand how we can really extract most out of our spices. So we will learn about dry spices, water extraction and oil extraction. And it's really important to get these basics together to get this phase flavor profile of Sichuan kitchen. Now, while I tried to maintain a very authentic approach to some of these recipes, sometimes it's kinda difficult to find the ingredients onset of China. So teach you how to easily replace them. And also, Chinese people really do tolerate a lot of heat, which at least I don't. So the recipes I will show will be rather mild for starting out with this kind of cuisine. I think that's exactly the right amount of feed. And the end, the class project where we will wrap up all of our knowledge and it's your turn to choose one of the extraction families, namely dry water in oil, to create a blend or neuron. 2. Spices: Now in the beginning, I will very briefly introduce our spices. I'm pretty sure, you know, at least some of them are many, most of them. But they will be our baseline. The first one. And I am very sure you noticed this cinnamon and an investor sentiment is very commonly used around Christmas, but a sentiment is very often a solid baseline for spice lens B to the Middle East, China, or even Africa. Cinnamon is widely used because it adds a nice warmth to the dish. Cloth is very similar to Cinnamon, at least considering its uses. It's a very warm spice, but cloth at least for me, sometimes it's very dominant and very overpowering addition. So when extracting the flavor, let's say an oil or so it's fine, but when using it in water, it can be very sweet. Combining pulse is already a very nice spice combination. Now, then there's cadmium. Cadmium is also very warming, but very medicinal. There are two kinds of cadmium, and I think it's important to distinguish them. For one, there is the green cardamom Mary medicinal, very fresh and smaller parts. And there is the black minimum, which is more commonly used in Chinese cuisine. It has lots of smoky roast denotes to it. And while we can cook with the green cardamom without a problem, I think the black one is better suited for Chinese cuisine because it has the more mellowed balanced flavor and it's smoky notes, which are really enjoyable. And Chinese cooking, there is like one winner, so to say, which is used in almost everything. We just start a nice stereo. Nice is very commonly edits to dishes because it has as well a very rounded and big flavors are the parts of very nice paste onto your dish. But it is more on the Medicinal Science. So it has this like licorice taste. N plus one more. On the medicinal side is phenol. And Germany, we'll spend a lot for making sausages, but phenol is also very nice when extracting into soups oriented oils. So I think we're being very medicinal federal empire, it's like very green freshness to your dish, which I personally like to counter all that warming components. Now another important component is bailiff. And before you ask, yes, bailiff makes a difference. When I was younger, I always wondered why that was Bailey floating around. And I've heard it from a lot of other people that everyone is wondering how bailiff tastes. You can bite one, but it's very bitter. I wouldn't advise you to do. But babies is commonly edit two stocks because it's flavors are very easily absorbed by water. And why we usually don't taste the individual notes of the bailiff. It certainly helps to make a more full bodied dish. Now so far we have very warming and medicinal blend. But there is one important component, which is, what do we do if we need more raw stimulus? There are two main spices. For one, it says a mean, but in Chinese cuisine, you will more often encounters sesame oil instead of Sesame as a spice. And we will be cooking with Dennis when later on when extracting something, especially when we were making chili oil revenues, a healthy amount of this, It's coriander seeds. Coriander seeds have a very mild flavor on their own. You can very easily add this to a lot of dishes without messing up the flavor components. Its main usage, at least for us at the time, is for making things for Ostia. Now there's only one space left we will use, but I think it is our lesson on its own. 3. Szechuan Pepper: Sichuan pepper is really something on its own. And when you open a fresh pack or your spice bottle, it will smell more like a citrus fruit than a pebble. And I find that this citrus flavors very enjoyable, but cetera and pepper is more commonly used for something else. And everyone of if you've ever tried something with Sichuan pepper, you noticed if you eat it, you will get this like Turkish burning sensation in your mouth. It almost feels like there's a little bit of current flowing through your mouth. And that's because sexual and pepper has a lot of alphas and soul. I think it's pronounced in it, which causes this tickling sensation. If you want to cook sexual and his food, you really need. So you won't get around them, find a little bit of Sichuan pepper, but a real thing you won't regret it. So I think it's very funny experience and also it's very delicious. And Spice is not only found in the prevalence of sexual and it's very commonly used in other parts of China as well. And it's a very integral part of Chinese five spice, which we'll later talk about, which is kind of like a pen Chinese spice blend, which everyone has its own version of. Now very important interaction between spices is in Sichuan is kitchen called the malloced by his family, which is very easy. So we take such one paper for this tickling sensation and we take normal Chile for the burning sensation. And if we combine those two spices, we get what's called the mala flavor profile. And a lot of dishes are centered around this combination of a burning sensation and that tickling sensation. And it certainly doesn't sound enjoyable. It's very delicious. And I came up with a very easy recipe to try this on your own, to maybe understand it a little bit. And because a key component to Sichuan is cuisine and Chinese cuisine is understanding what malloc feels like and what makes it enjoyable, and how we can create a dish that conveys this sensation the best. 4. Firecracker Popcorn: Now to get things started very easily, we will make something which takes ten minutes and only three ingredients. And we will make a kind of a Mozilla Popcorn, I like to call it firecracker popcorn. And if you've made it there, you will understand why. It's basically just the popcorn, which we will call it in a mixture of chili pepper and a little bit of salt. So technically it's four ingredients, but who cares, I guess? And if you have people over a month to serve them, something that makes them a very curious and have that tight like explorative dish. You can search this as a startup, which I did then the people enjoyed it, even though take care of some people don't like it's two spaces. So I'll read or dial back on the Chilean edit later on, just as a tip on site. So for our firecracker popcorn, we first need to make some regular popcorn. And it's really up to you which way you use. But I would advise you to maybe do this in a pot or a pen. Or in general, it's something which you can add oil into because our spice coating will stick easier to the popcorn if it's a little bit or image. So simply add one tablespoon of oil and all kernels to a pen, put a lid on it. And as soon as you hear the first pops, we can dial it back to heat because we don't want to burn them. So not much magic involved in making popcorn, but we will make our spice blend, which will give it this characteristic. And we will start out by taking one teaspoon of Sichuan pepper, one whole chile. And I like to edit a little bit of salt because of a its flavor and it makes grinding a little bit easier. If you want to experiment with the depth of flavor, you can add some black pepper to this and add another dimension to it. After that, we simply have to code it. So we combine or popcorn spice blend, give it a mixing mix. And that's about it. And if you've met us and if you're comfortable about the amount of heat and the amount of Sichuan pepper, you can simply put a little bit more into this. 5. Chili Oil: Now to make the Chilean, the first need a couple of spices. We will use black cardamom, cinnamon star, a nice phenol, Korean, and Sichuan pepper. For this endless little addition, I like to enter clove of garlic. So we start out by adding 200 mil or about a cup of oil into a pen. Hello, We simply add spices to it and simulate on a very, very low heat. And you know, it's the right temperature when it's light be bubbling, but you really don't want to fry and spices. So all we're after is just extracting all of the flavors. Now, in the meantime, we can prepare on chili flakes. I recommended the beginning, maybe don't use the hottest chili peppers. So regular mild chili flakes from the grocery store loop definitely be enough to get us to a container. And I like to use this mason jars made out of glass. Just make sure it's heat proof. And after our oil has assembled for at least 20 minutes, we simply strain. It's because we don't need despises anymore. M over poor are hot oil directly on top of chili flakes. The optimal temperature for this will be around 80 degrees Celsius or 180 degrees Fahrenheit. And the two main reasons we do this is first, we extract the chili flavor into the oil, which makes it a deep breath, depending on how much you use, mine will be more of an orange. The second, it will roast our chili flakes, which adds a ladder dimensional flavor to it. And after we've ported, we just let it sit for at least half an hour because this is insanely hot and very easy to burn yourself. 6. Noodles: So to make our handmade noodles, the first thing we need is sodium carbonate, which can very easily be made on your own. So you will need baking powder and you simply have to bake it for about an hour on 150 degrees Celsius or 300 degrees Fahrenheit. So we start out by dissolving about one teaspoon of it into 100 milliliters of water. And for Chinese noodles is very easy to remember the recipe for the dog because we take two parts, flower essences, regular white flour, and one part water. So 200 grams, a white flower, and 100 mil of our alkaline water. Then I like to add one teaspoon of salt for flavor. And this next step we'll take a little bit of patients because we will now need it by hand. Assemble city though is very dry. It may take some time until we get there. So if you are not eager to need for about five or 10 minutes and you can totally skip this step and buy fresh noodles from your local Chinese grocery store. For router, we have to need, need beta. As time goes on, you will see that the adult comes together. But it will need a break or two. So as we need, especially since the dose so dry and so full of flour with will develop a lot of gluten which will make it very hard to need. So for every 20 of freeway itself, needing will have to rest the door for the bugs 20 minutes and tend to relax a little bit. Usually after needing for the third time, I like to give it a quick rest and ran it through a pasta machine into thin sheets. I like to run mine through the sixth setting on my pasta machine. But after that, everything we have to do it is to boil them for about a minute and liberally salted water. 7. Toppings: So for our topics are roughing, we have to do is combine peanuts, sesame, and walnuts and give him a quick crush. And if you want to experiment a little bit, you can swap this out for other nuts and seeds, but I really like this combination and give them a quick Ralston a pen. This will help our very easy and very simple little dish to gain some texture and some robustness to it. 8. Ran Mian: Now for the fresh topics, we will chop up some spring onions, which co-vary beautifully with almost every noodle dish. And traditionally, we would now need preserved mustard stems. Which if you happen to come across them, definitely give them a try. Or you would typically give them a quick stir-fry and let them too. But at least from my experience, they're insanely hard to find. So it's really good to have another option at hand in case you don't run into them. I find that works really well preserved, reddish, especially preserved daikon radish. And while it doesn't necessarily have a similar taste to the air preserved mastered Stems. I think it just goes beautifully with these rules. So this should be easier to find and it doesn't have to be DICOM notice you could basically use any pickle. I think this nice soundness and a little crunch, incident and texture and body to your dish and lightens it up from all the oil. Now to assemble her dish, we need about 20 seconds. It's really, really fast once you get ingredients, I usually take one tablespoon of soy sauce, one tablespoon of sesame oil, and one tablespoon of chili oil. But this really depends on how you met your Twilio. So if it's very mild, you could easily go for two and add little bit of crisp. If it's insanely hot, you should definitely dial down and use a little bit more. So just play around with the proportions. Laughter that we had. Or noodles gave him a quick Tacitus and finish it up with our topics. So once you've made your chili oil, this is really fast. So you could assemble this dish in as little as 10 minutes, which is definitely easier and tastier than ordering food. 9. Sweet Soy Sauce: To make this Uber tasty enrich soy sauce will first take about two cups or free 100 mil of soy sauce, and we will add some brown sugar to it. So for our spices, we will use cinnamon. Started nice clove and bay leaf. And this is strike ginger, but you can definitely add like a thump sized piece of fresh ginger to it. And with this one, we're following a water-based extract method, which is definitely possible. But it's not as easy as extracting into oil. And we need to take that into consideration when extracting. So they are things that will be very easily extracted by water, like Bailey for example. And we will use this to our advantage, to adjust our spices a little bit to make this work, decisis, we'll need about half an hour and our goal is not to boil it, but too steep or spices in it. So as soon as you see bubbles forming, it might be a little bit too hot. And I'll prefer the temperature range is it should steam, but it should bubble. 10. Five Spice: 45 spice, we will need a teaspoon of phenol. And roughly half of studies, one stick of silicon, one teaspoon of sexual and peppercorns, and about half a teaspoon of clove. And that's it. So we simply have to grind it into a fine powder. And that's our five spice with only five spaces. If you'd like your spice blend to be very fine. And sometimes you have this problem of hard spices like silicon and ceremonies. Just pass it through a C-F. 11. Dumplings: The sulfur our dumplings is essentially the same as for our noodles. So very quick reminder, toolpaths flower one part water and we had a teaspoon of sodium carbonate at a teaspoon of salt to it and give it a couple of minutes of needing before taking a break. And after that's done, we can prepare our filling. So we'll start by roughly topping and onion and some mushrooms. And our goal here is not to get them as fine as possible, but to make them small enough for our food processor to handle the work. And after that, we do exactly the same with a little bit of cabbage, some carrots, and two or three twelfths of garlic. And when our filling is small enough, we simply give it a good deep roast in a pen. Okay? And to that, we add R5 spice powder. And it's a good idea to adjust along the way. Usually for this amount of filling, you would need three teaspoons of five spice powder. And when that's done, I think it should take about 15 or 20 minutes. We have to chill it so you won't be able to fill our dumplings with the hot filling. It definitely needs to be cold. Now to prepare the rappers, we run our door for the pasta machine, sorry. And use a cookie cutter to cut out these little circles, which will make it much easier to fill it. Especially when you've never done this. This is the easiest shape and it's pretty straightforward. We take a teaspoon of filling, drop it in the middle of all rapper, and simply close the edges. Now for actually putting our dumplings, we will use a combination of frying, steaming and we'll list I learnt by adding a tablespoon of oil to Japan and get the grieving nice and hot. And after Let simply at your raw dump links to that and the frightened for about a minute or so before you add the water and put a lid on. And what we do, we would get a crispy bottoms side. But the steam and a pad will be enough to actually cook our dumplings through. 12. Tofu: Now making your own tofu might seem daunting at first, but once you get a neck of it, It's not only easy, but it's such a difference. You won't even recognize this as TOEFL because it's so much better than the store bought stuff. So simply have to start with one cup of dried soybeans and about five cups of water and just let them soak overnight and then blend them to a pulp. So we are working with soy milk. And since raw soybeans or even Ross soy milk and not really edible strain is through receive. Let it cook for 15 minutes. But be very cautious because psi contains a contract called lecithin and it's commercially used to produce foams. So as soon as it starts boiling, it will boil over, pretty sure. So slide summaries find for this. And after you've done it, let it cool for about 10 minutes. And in the meantime, we will prepare our coagulant because the way TOEFL works is we take the proteins from the milk and we clump them together. So it's very similar to making cheese. And four let, you could even use lemon juice. But I like a more neutral flavor for mapo tofu. So I'm using what's called niggly. It's just a coagulant for TOEFL. So add one teaspoon of this and a little bit of water, mix it up. And then we will slowly at this tall tofu and we'll work in third year. Because the TOEFL needs time to calculate. Give it a nice stir and let this sit for about three minutes before we can continue. And you will do this three times. And after first time, you will notice that there are clumps for me. So be very careful when you're staring it. We don't want these clumps to break apart because this is our tofu ITER. After about 10 minutes of continuously adding our niggly and stirring. Our tofu is basically ready. We just have to freed from all this water. And the way we do is by pressing it. So I have a tofu press for it and we'll make a nice shape. But you could even just take a cheese cloth and wring it out. So this process is really straightforward. Just make sure don't break up the clumps too much. We really just want to press them and compact them nicely into one block. Hi. I usually don't eat raw tofu and especially all the people I know don't. But this fresh tofu, you can either draw and it will be so good. And imagine what it can do if we take this a step further. 13. Mapo Dofu: To make our output of them, we will need one teaspoon of Chinese black bean paste, one tablespoon, or maybe even 1.5 depending on how spicy we wanted off. Chinese brought bean paste to a free cloves of garlic. One block of means, I'm using a plant-based mints here and it works just as fine. And we will need about 750 mil or three cups of stock. First we start by preheating our walk and then frying or mins. Now after we removed them, we start Frank or bean paste and our garlic just take into account the bean paste and the garlic. They can both Byrne quite easily. So I would read a dial the heat a little bit begging, just give this a gentle bubble for about three minutes. After that, we add back on stock two lists and then we will let us cook for about five minutes. After that, you can turn off the heat and add our tofu to it and it doesn't need to be cooked. We just wanted to absorb some of the salts. The end we will finish it off with some white pepper mixed with some Sichuan peppercorns. Let's see, garnish. You can keep things simple and scallions to it.