J. Kenji Lopez-Alt’s Cantonese Pepper and Salty Shrimp.
Brent Lineberry
Web and app developer. Coffee, beer, and running, in any order.
Web and app developer. Coffee, beer, and running, in any order.
J. Kenji Lopez-Alt’s Cantonese Pepper and Salty Shrimp.
Last week I made the Dry-Roasted Salt and Pepper Blend recipe from J. Kenji Lopez-Alt’s The Wok cookbook in preparation for the Cantonese Pepper and Salty Shrimp recipe.
On its own the blend is exactly as described: salty and peppery. I think it will be good on popcorn.
J. Kenji Lopez-Alt’s Dry-Roasted Salt and Pepper Blend, toasted but not yet ground.
Wednesday I made J. Kenji Lopez-ALt’s Agedashi Tofu (Fried Tofu with Soy-Dashi) recipe from his The Wok cookbook.
It tasted good, but I had issues with the tofu popping while frying. Two stars because I have another recipe that was also good and didn’t pop and splatter ★★☆☆☆
Agedashi Tofu from J. Kenji Lopez-Alt’s The Wok cookbook