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Two Summer Dispositions of Spaghetti without Cheese
In summer, have something juicy, not creamy.
NO. 1 The Laid-back Hottie
Spicy food is always associated with red and oily, but NO, not for the summer.
This quick summer dish has a pure look and a REAL hot taste. This will be the perfect recipe if you have a spicy craving but want something light and fresh.
It was one of those craving but not hungry quarantine nights when I was stuck with an almost empty fridge and improvised this dish: simple ingredigents, quickly done, and rich flavor.
white cane sugar
Five layers of flavor:
sour, salty, spicy, sweet, fresh
And what makes up the five major flavors?
Sour: tomatoes, lemon juice, rice vinegar
Sweet: tomatoes, white cane sugar
Fresh: olive oil, parsley, lemon juice, jalapeno, green beans
Now, I'll break down how to practice less is more.
NO. 2 The Refreshing Freak
Two most confusing things Asians eat :
Hot water and cold noodles.
aren't you tired of raw leaves and guilty of ice cream?
Piquant and refreshing,
cold noodles and a cold drink might be your best lunch pair.
How to get it cold? Easy.
Cook spaghetti, done, cool it in the fridge.
But to make cold noodles, the noodles are the least important part.
3 essentials for almost any cold noodles:
Smashed garlic is presumable —
anyone cooks likes garlic.
Just like onions in many western cuisines, Chinese food is mostly about garlic.
Plain and simple: Asians barely eat raw veges except for cucumbers.
And, you know, we need some green to dress every dish up,
aka the food fashion.
Now, the secret of this dish: peppercorn oil.
Not black pepper, not green pepper,
Szechuan pepper, the little ones with a pinkish brown color.
Once you master this hustle, you can officially claim that you've tasted the REAL Chinese food, and it'd be hard for me to imagine you screwing up this dish.
The proper way to add the peppercorn oil into your noodles looks like this:
In your giant soup spoon, wisps of smoke rise from the scalding peppercorn oil
Pour it on the toppings to activate the dish
the tantalizing smell exudes as the toppings keep sizzling ...
Ingredients of the will-be-sizzling toppings:
baked white sesame
minced green onions
ground dry red chili
white cane sugar
Are you a carnivore? Top with shredded chicken breast.
Vegetarian? Add an egg.
Vegan? You're pretty much done now.
Why shredded chicken breast? Why shredded cucumber? Why do I have to shred it?
Well, that's the Chinese's obsession with uniformity in a dish.
The sides should be in the shape of the leading food.
And here, that means the shape of noodles.
Now I'll show you how to deal with the deal-breaker in this dish: peppercorn oil.