Cooking

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[QUESTION] What are your favorite spices to use in soups?

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Someone didn't like me posting such "awful" fried rice last week. So I'm reflecting on what they said and... (lemmy.blahaj.zone)

submitted 2 months ago by stardreamer@lemmy.blahaj.zone to c/cooking@lemmy.world

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Posting another "fried rice" as is again!

Shanghai Veggie Rice 上海菜饭, only salt and white pepper as seasoning. Not even scallions this time! (This is the traditional way of doing it. Look it up, I dare you)

This time, it's even a little mushy!

So enjoy this on your feed! I'll be prepping another one next week!

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[–] 4am@lemmy.zip 3 points 2 months ago (1 child)

Is that Blue Seal Polish kielbasa mixed in? The pinkish chunks?

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[–] stardreamer@lemmy.blahaj.zone [S] 4 points 2 months ago

Nice eye! I'm not sure how you managed to guess the exact type of sausage but you're right.

Back home, we used this Harbin sausage (哈尔滨红肠) that was garlicky and supposedly introduced from Russia back in the day. Since the US doesn't allow meat imports, this was the closest thing in terms of taste and texture I can find. I'm assuming the Chinese version might have descended from Polish cuisine from a land route as well.

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