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   Adrianna Tan (skinnylatte@hachyderm.io)'s status on Monday, 07-Apr-2025 02:35:09 JST Adrianna Tan

   When I make Chinese dishes like congee or soup of some kind, I sometimes don’t have the time to make a really full bodied broth.

   Western style bouillon doesn’t quite do it for me (doesn’t feel ‘intense’ enough and also has different flavor profiles). I have these stock cubes made with ginger and garlic, I use that and dashi, and then I brew a cup of any black tea I’ve got (oolong or regular black tea) and I put it into my soup.

   Tea- based cooking is super common and I use it for soup in this way, I also use it to smoke tofu and chicken and duck.

   #Food #ChineseFood #Cooking

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Monday, 07-Apr-2025 02:38:08 JST Adrianna Tan

     in reply to

     If you do it with green tea that’s also valid, and that’s more like the Japanese style ochazuke. I do that sometimes too. I just more often have black than green tea

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Monday, 07-Apr-2025 02:39:12 JST Adrianna Tan

     in reply to

     • Paul Lalonde

     @Flux oooh I want to try making a bbq sauce or something with it

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     Paul Lalonde (flux@wandering.shop)'s status on Monday, 07-Apr-2025 02:39:13 JST Paul Lalonde

     in reply to

     @skinnylatte my (very french Canadian) grandfather's tea-based cooking involves using it to thin down ketchup at the table! I like yours better!

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Monday, 07-Apr-2025 02:44:12 JST Adrianna Tan

     in reply to

     • John Mark :blobcatverified: ☑️

     @johnmark any good Asian market

     Chinese style: Lee Kum Kee chicken bouillon

     https://www.sayweee.com/en/product/weee/1380?referral_id=4972487&lang=en&utm_source=copyLink

     (The mushroom one is also very good)

     This Japanese ‘Chinese style chicken stock) has more fat in it, I like it too almost like having instant schmalz

     https://www.sayweee.com/en/product/weee/80163?referral_id=4972487&lang=en&utm_source=copyLink

     And if you’re ever in a Korean market look for ‘Dashida’ (picture of a cow on it) for really incredibly good beef broth powder that is pretty much the basis of a lot of Korean home cooking

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     John Mark :blobcatverified: ☑️ (johnmark@freeradical.zone)'s status on Monday, 07-Apr-2025 02:44:13 JST John Mark :blobcatverified: ☑️

     in reply to

     @skinnylatte Oh cool - where do you get the stock cubes?

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Tuesday, 08-Apr-2025 08:12:11 JST Adrianna Tan

     in reply to

     • Leaping Woman

     @leapingwoman can you see the links here? you can download the photo of the product and bring it to an asian store, or buy from this link

     https://hachyderm.io/@skinnylatte/114292257601021657

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     Leaping Woman (leapingwoman@spore.social)'s status on Tuesday, 08-Apr-2025 08:12:12 JST Leaping Woman

     in reply to

     @skinnylatte Where do you get the ginger-garlic stock cubes? Those sound yummy.