The KaiKai Book

Known in Chinese as "ginger juice," this classic Sichuan flavor profile doesn't involve juicing ginger at all—instead, it's a bright and fresh dressing for cold vegetables that features very finely minced ginger. Used on cold dishes, particularly vegetable ones like blanched green beans or spinach, this sauce has a light, bright quality that Fuchsia compares to a vinaigrette. The balanced combination of Chinkiang vinegar, finely minced ginger, and sesame oil enhances the clean and fresh flavor of the vegetables without weighing them down. Fuchsia Dunlop, author of The Food of Sichuan, and Daniel Gritzer discuss the flavor in this video. See recipe @ https://www.seriouseats.com/2020/02/ginger-juice-flavor-sichuan-cooking.html

In this video, Kenji López-Alt teaches you how to roast the best potatoes of your life. These roast potatoes maximize the crisp-to-creamy contrast in each chunk of potato. We've tested and retested every variable, from cut size to potato type to boiling and roasting methods. The result is this recipe, which we firmly and un-humbly believe will deliver the greatest roast potatoes you've ever tasted: incredibly crisp and crunchy on the outside, with centers that are creamy and packed with potato flavor. See recipe @ https://www.seriouseats.com/recipes/2016/12/the-best-roast-potatoes-ever-recipe.html

Jamie Geller shows you how to make her recipe for Potato Kugel in individual cups. The best part about them is that every piece is a crusty corner piece, so nobody has to fight over that coveted crunch. INGREDIENTS: 1½ cups extra virgin olive oil, 3 eggs, 2 teaspoons kosher salt, ½ teaspoon freshly ground black pepper, 6 large Idaho potatoes, 1 large onion, quartered. See recipe @ https://jamiegeller.com/recipes/potato-kugel-cups/

Veggies are good for health so eat more okay. Here are two simple ways you can cook Chinese broccoli which is also known as Kai Lan or Gai Lan in Chinese. In this video Spice N' Pans teaches you two Easy ways to Stir Fry Vegetables in Chinese Style. INGREDIENTS: 1st way === 2 tablespoons of premium oyster sauce, 1/2 teaspoon of sugar, 1/2 teaspoon of sesame oil, 1/2 cup of hot water, 180g of kai lan / Chinese broccoli, Some cooking oil, 4 cloves of chopped garlic,