Sichuan Food is famous for its Mala (spicy and numbing) taste, which goes with many different dishes and food materials. Among them, mala beef jerky is a very popular snack exemplifying the strong spicy and numbing flavors.
Here is our recipe for Sichuan Mala Beef Jerky and step-by-step instructions.
Food Materials: Beef, all lean beef, we choose top round.
Major ingredients: Sugar, Salt, Onion, Dried Chili Pepper, Sichuan Peppercorn, Dried Chili Pepper Powder, Sichuan Peppercorn Powder, Cinamon, Bay Leaf, Star Anise
Step 4 Add flavors
Mix Chili Powder, Sichuan Peppercorn Powder, Sugar, Sesame Seeds together with Beef Strips.
Vine Peppercorn Chicken, sometimes called Vine Pepper Chicken, is a dish featuring fresh vine peppercorns. The dish is very fragrant and tasty thanks to the fresh vine peppercorns.
1. Put Drumsticks in a pot with ginger slices (10g), Sichuan Peppercorns (5g), salt(about 5g) and boiled for about 15 minutes after the water is boiling;
2. Get the drumsticks out in a plate and de-bone it;
3. Cut the drumstick meat into small strips and put into a paper bowl;
4. Add the pork bone soup (1 cup, about 150g) , soy sauce (5g), MSG(2g), Sichuan Peppercorn Oil (5g) into the bowl;
5. Put about 20g vegetable oil into a wok with high heat;
6. Add Vine Peppercorn, Bird Eye Chili pieces into the wok before the oil temperature reach 150 C and stir-fry it till the strong fragrance comes out;
7. Then pour the mix from the wok to the bowl.
For those interested, our partner at www.spicyelement.com has frozen fresh vine peppercorns on sale - for only $59.99 you can have 400g (14.1oz) vine peppercorn sent to your home (for lower 48 states in US shipping included). Please click the button below to purchase.
Chef Liu Houston proudly present the Vine Pepper Chicken, featuring organic Chicken drumstick meat and Vine Peppercorn from Sichuan China.
Vine Pepper, also called Vine Peppercorns, Teng (藤) Jiao(椒) in Chinese, is one type of peppercorns commonly used in Sichuan Cuisine as a replacement and upgrade for Sichuan Peppcorns. Vine Peppercorns can give the same tingly kick and numbing impact as the regular Sichuan Peppercorns. The difference is the strong fragrance it has compared to Sichuan Peppercorns. Based on its characteristics, many Sichuan dishes have been developed to exemplify its uniquely combination of fragrance and taste. Vine Peppercorns has much stronger fragrance when it's fresh. The reason is the drying process will eliminate much fragrance.
At Chef Liu Houston, we use fresh Vine Pepper to create series of dishes including Chicken, Fish and other food materials. For Vine Pepper Chicken, we use a special paper bowl on a small stove on the table. You can enjoy the dish while the paper bowl is heated.
For the food materials, the dish uses the meat from Chicken drumsticks because of its rich texture. We use organic Chicken to provide a healthier option for our customers. Underneath the chicken, onion slices are used which provides a different texture after you take a bite at chicken.
For the ingredients, Vine Peppercorns are poured on top of chicken with hot vegetable oil while bird eye chili pepper pieces are peppered over the top. Other ingredients include scallions, Sichuan peppercorns, salt and sugar.
Chef Liu Restaurant will launch its lunch specials next week. These lunch specials are tailored to the needs of working class - it's fast, convenient and delicious. Besides, it provides one of the best value lunch choices.
Here is the lunch menu for the week of Mar 5 - Mar 10
Lunch Menu for 3/5 - 3/10 2018
As Feb 14 is approaching, are you still wondering how to impress your significant others on the once-in—a-year celebration of love and romance.
How about a hot dinner ? By hot, I mean spicy. Not ordinary spicy food you normally get from Siriracha sauce or Tabasco sauce, but the Sichuan mala taste featuring the combination of spicy, numbing and tingly taste with strong fragrance from Chili Peppers and Sichuan Peppercorns.
Chef Liu Restaurant at 9398 Bellaire Blvd has this special dinner set for two with authentic Sichuan cuisine dishes. The appetizer is the Crispy Tofu. The breaded Tofu is crispy outside while its softness is intact inside. Served with tomato sauce, it creates unforgettable bites you will enjoy.
The set has 2 entree, Chili Fish Nuggets and Chicken in Sweet Garlic Sauce.
Chili Fish Nuggets feature stir-fried breaded SWAI fish nugget with dried chili peppers and Sichuan Peppercorns.
Chicken in Sweet Garlic Sauce is fragrant, sweet and very slightly spicy. It is very popular among young generation.
Besides the entree, Dan Dan Noodles is also included in the package.
The set with these 4 dishes are only $29.99 between Feb 4 - Feb 14. One last thing worthy of mentioning is we have a BYOB policy with no service fee. After a romantic dinner often comes with wine.
Do you like Tofu? If so, you have to try out the new dish from Chef Liu Restaurant at the heart of Chinatown ( 9398 Bellaire Blvd, Houston 77036 ). It is called Crispy Tofu.
The dish has the inviting color combination of Red and Yellow. Once you start, you hardly can stop. The first bite gives you the crunchy feeling similar to egg roll. The outside skin of Tofu has a unique crispiness. With the tomato sauce, it somewhat tastes like French Fries. Then the softness of Tofu follows, making a wonderful supplement. Besides tomato sauce, Sweet Garlic sauce is also an excellent choice to dip the Tofu strips in.
Vine Pepper Chicken is a special dish of Chef Liu Houston. which is named after the amazingly fragrant and numbing Vine Peppers. The dish applies the chicken soup with Vine Peppers, fresh Chili Peppers as well as Chili Oil dotted with White Sesame. It is a classical Sichuan Cuisine dish.
To make the dish stand out, we use fresh free-range chicken with fragrant chicken soup. Given some may not like the numbing effect of Vine Peppers, we also have the chili oil taste for customers to choose.
. Among all the chili peppers commonly used in Sichuan Cuisine, Facing-Heaven Chili Peppers is probably the most famous one. In Chinese, it is called Chao Tian Jiao (朝天椒). It contains a relatively high level of heat and at the same time is quite aromatic. When cooked properly, it can bring a vivid red color to your dishes. Withe superior combination of flavor, color and aroma, Facing-Heaven Chili Peppers are one of the most favorite chili peppers for many Sichuan cusine chefs.
At Chef Liu Houston, we use a lot of Facing-Heaven Chili Peppers to achieve and maintain the authencity of our Sichuan dishes. Our Facing-heaven Chili Peppers are imported directly from Sichuan China by our partner SNS Food LLC. You can purchase it from www.spicyelement.com.
You can also find many recipes from www.spicyelement.com with Facing-Heaven Chili Peppers.
Red Braised Mutton (Skin-on), 红烧带皮羊肉 in Chinese, is considered a delicacy in Sichuan Cuisine. In Chinese cuisine, the key to a successful mutton dish is to get rid of the unpleasant smell while keeping the unique taste and rich texture of mutton intact.
Traditional Sichuan Cuisine takes advantage of chili peppers and spices such as Sichuan Peppercorns and Star Anise to get rid of the unpleasant smell from the mutton.
Some may wonder why keep the mutton skin. A couple of reasons why Chinese like the muttion with skin. First, the muttion skin adds a layer of soft and flavorful tissue to chew on, which compliments the lean mutton muscles. Second, the skin, when cooked properly, has a rich flavor which is different from the muscle tissue. Last but not least, the skin is said to have plenty of protein. In China protein would not be easily disposed and wasted.
If you want to try this dish, please pay us a visit at 9398 Bellaire Blvd, Houston, Texas, 77036. Phone: 281-501-1840.
Red Braised Venison (红烧鹿肉）features venison stew from Texas using traditional Chinese cooking technique. The slightly spicy dish has strong aroma from the spices such as star anise, Sichuan peppercorns and cinnamon. The cauliflower and fresh Japaleno peppers create a balanced taste of vegetable and meat.
The vension is soft and quite soft and full of flavors. The venison texture is quite clear when your teetch cut through it. But at the same you are still able to appreciate the softness resulted from the 8-plus minute of pressure cooking. All in all, this dish just showcase how the traditional Chinse cooking technique could totally transform the food material into something you feel familiar and fresh at the same time.
Many dishes at Chef Liu Houston such as this exemplifies our capability to apply traditional Chinese cooking technique to the local food materials.