How to eat papaya seeds. Uses of papaya seeds | papain คือ

How to eat papaya seeds. Uses of papaya seeds


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To eat papaya seeds? Do you know, papaya seeds can be eaten? Do you know what taste has papaya seeds? Are edible papaya seeds? Uses of papaya seeds. To Eat papaya seeds or use papaya seeds are many ways. Seeds of papaya are very useful and can be eaten in various dishes. Papaya seeds can be eaten whole, but for the first week is best to chew only one or two seeds of papaya daily.
Choose small papaya, because small seeds tend to have a milder taste, while large papaya seeds tend to be more bitter.
Remove gently with one spoon, a leftover fruit pulp put the seeds, and rinse.
Put Carica Papaya seeds to dry in the sun, for several days.
Pawpaw seed (papaya seeds) may be ground.
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How to eat papaya seeds. Uses of papaya seeds

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Cantonese Black Pepper Beef (黑椒牛肉)


Black pepper sauce! A delicious Cantonese ingredient with murky origins and while you do see it elsewhere from time to time, there’s no more classic pairing than with beef.
In this video, we learned the broad strokes of how to make this from our local Dai Pai Dong, who was nice enough to let us back into the kitchen. This recipe is adapted from their approach.
Recipe is also over here on /r/CasualChina if you prefer things in Reddit format:
https://www.reddit.com/r/CasualChina/comments/mepvwb/recipe_cantonese_black_pepper_beef_%E9%BB%91%E6%A4%92%E7%89%9B%E8%82%89_oc/
First, you’ll need a black pepper sauce. If you can find Heinz, awesome, use it straight up as is. However, what you probably be able to find is Lee Kum Kee:
https://www.amazon.com/LKKBlackPepperSauce81/dp/B004XCKNX0
INGREDIENTS, LEE KUM KEE ‘FIX’
Lee Kum Kee Black Pepper Sauce (黑椒汁), 2.5 tbsp
Whole black peppercorns, 1.5 tbsp
Douchi, Chinese Fermented Black Soybeans (豆豉), 0.5 tbsp. A.k.a. Chinese black beans, Yangjiang preserved beans (https://www.amazon.com/PearlRiverBridgeFlavorPreserved/dp/B004E55SDG/ )
Light soy sauce (生抽), 0.5 tbsp
Seasoning: garlic powder, 1/16 tsp; onion powder, 1/16 tsp; MSG (味精), 1/8 tsp
If you can’t find those fermented black soybeans beans, feel free to skip it.
PROCESS, LEE KUM KEE ‘FIX’
Grind or pound the black peppercorns. Pound the Fermented Black Soybeans. Mix everything together.
INGREDIENTS, HOMEMADE BLACK PEPPER SAUCE
Whole black peppercorns, 50g.
Douchi, Chinese Fermented Black Soybeans (豆豉), 15g. A.k.a. Chinese black beans, Yangjiang preserved beans (https://www.amazon.com/PearlRiverBridgeFlavorPreserved/dp/B004E55SDG/ )
Aromatics: 1/8 white onion, 1/2 shallot (干葱), 4 cloves garlic, 1/2 fresh mild chili. For the chili, something like an anaheim or a poblano would would great.
Light soy sauce (生抽), 1 tbsp
Oyster sauce (耗油), 1 tbsp
Water, 150 mL
Seasoning: 1/2 tbsp sugar, 1/2 tsp salt, 1 tsp MSG (味精)
PROCESS, HOMEMADE BLACK PEPPER SAUCE
1. Pound the black peppercorns in a mortar. Ditto with the fermented black soybeans. Finely mince the aromatics.
2. Medium flame, fry the onion til transluscent; then the shallot and garlic, and finally the pounded douchi and the chili. Add the sauces and the pounded black peppercorn, swap the flame to low.
3. Fry for a minute or two until it’s starting to clump together, then add the water. Cook until reduced down to a pasty consistency, ~5 minutes.
4. Season, mix well, heat off, jar up.
INGREDIENTS, CANTONESE BLACK PEPPER BEEF
Beef loin (外脊肉), 140g. Or flank, or round.
Marinade for the beef: 1/4 tsp papain (嫩肉粉), 2 tbsp water, 1/2 tsp salt, 1 tsp sugar, 1 tsp cornstarch (生粉), 1 tsp liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 1/2 tsp dark soy sauce (老抽), ~1 tsp oil. The wine here can be subbed with the mijiu/sake we use later if you need. The dark soy sauce can be subbed with regular soy sauce. Papain can be found here: https://www.amazon.com/StarwestBotanicalsPapainPowder000/dp/B002DXZIUE
Aromatics: 1/4 onion, chunks; 4 cloves garlic, smashed; 1 inch ginger, sliced; 4 scallion whites, cut into 2 inch sections; 1/2 green mild chili, cut into diamonds; 1/2 red mild chili, cut into diamonds. Can use solely red or green if the combo is too obnoxious. Green can be something like an anaheim, poblano, or even a green bell. Red can be swapped for red bell.
Sauce: the above LKK fix or 3 tbsp Heinz or homemade black pepper sauce, 3 tbsp water.
Cantonese Mijiu Rice Wine (米酒) or Japanese sake, 2 tbsp. Mijiu is basically higher ABV sake
Dark soy sauce (老抽), 1 tsp. Optional
Slurry of 1/2 tbsp cornstarch \u0026 1/2 tbsp water
Peanut oil, 3 tbsp; 1.5 tbsp added in the beginning, 1.5 tbsp at the end.
PROCESS, BLACK PEPPER BEEF:
1. Thinly slice the beef (~2mm), marinate.
2a. IF PASSING THROUGH OIL: Heat ~23 cups of oil up to ~150C, max flame, add the beef \u0026 fry for ~20 seconds, then dip out and drain.
2b. IF OILY PREFRY: Longyau with ~4 tbsp of oil, heat oil until it can rapidly bubble around a pair of chopsticks (max flame, ~15 seconds). Stir fry for 30 seconds, or until the beef is at least 90% done.
3. Heat up a large cast iron skillet or hotplate.
4. In a wok, longyau w/ ~1.5 tbsp peanut oil. Add the beef together with the aromatics. Then swap the flame to high, quick mix. Add the mijiu/sake over the spatula and around the sides of the wok. Add in the pepper sauce/water mixture. ~15 second fry. Add in the dark soy \u0026 slurry. Quick mix. Add in the oil. Another brief mix, heat off.
5. Transfer over to aluminum foil, wrap it up. Place on the hotplate, transfer over to serving table.
And check out our Patreon if you’d like to support the project!
http://www.patreon.com/ChineseCookingDemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): https://youtu.be/GHaL5HVYRg

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Cantonese Black Pepper Beef (黑椒牛肉)

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