CHINESE FOOD

Prep Time: 10 minutes

Cook Time: 1 hour, 35 minutes

Ingredients:

• 4 turnips (about 1 1/2 pounds)
• 3 large carrots
• 3 slices ginger
• 2 green onions
• 2 tablespoons oil, or as needed
• 2 pounds boneless stewing beef, cut into chunks
• 3 cups beef broth
• 1 cup water
• 2 tablespoons Chinese rice wine or dry sherry
• 3 tablespoons dark soy sauce
• 1 tablespoon light soy sauce
• 1 tablespoon brown sugar

Preparation:

Beef

Try to vary the meat and vegetables in a dish, so that there is an interesting variety of flavors, textures, and colors. Prepare everything before you start cooking: meat, vegetables, and sauces.

Wash green, leafy vegetables ahead of time. This gives them more time to drain so they will not be too wet when you stir-fry.

While it’s nice to own one, you don’t need a cleaver to cook Chinese food.

Place all the cut vegetables on a tray or cooking sheet. That way, you won’t forget anything. Just be careful not to mix them up, as cooking times will vary among vegetables.

Drain tofu before using, as this allows it to absorb the other flavors in the dish.

Marinate fresh meat.

Always cut beef across the grain.

Cut the meat into uniform pieces so that it will cook more evenly. If you’re not using a recipe, a general rule is to cut everything into bite-sized pieces.

When adding oil for stir-frying, drizzle the oil down the sides of the wok.

When deep-frying, to tell if the oil is hot enough, simply stick a chopstick in the wok. When the oil sizzles all around it, you can begin adding the food.

Don’t use dark soy sauce unless the recipe specifically calls for it. When a recipe simply says to add soy or soya sauce, use light soy sauce or one of the Japanese brands such as Kikkoman.

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Cooking Tips

INGREDIENTS BDV-525998-BDV

(1) 1 portion hot water dough (about 2C flour)

(2) 1 /3lb. ham, 2/3lb. ground pork, 1 bamboo shoot. 2 scallions

SEASONINGS

1T cooking wine, ground peppercorn as needed, 2T water. 4T sesame oil

METHODS

1. Divide dough into small balls, roll each ball into a circle.

2. Stuffing; Steam ham until done. dice; mince pork even more finely, add all seasonings, stir well, dice bamboo shoot; dice scallions, add to prok together with ham. mix well.

3. Place a little stuffing in the center of each dough circle, fold over, press edges tightly to seal, remove to steamer, steam on high for 8 minutes, remove and serve.

Remarks:

1. Steam ham with water covered to remove its saltiness, do not add salt to dish.

2. Only Chinese ham can be used in this recipe.

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Steamed Dumpling Bamboo shoot, Dumpling, Ham, How to make dumpling, pork

Ingredients

1 taro (about 1.3 lbs.), 1.3 lbs. yam flour, 1/2C cornstarch

Seasonings

2/3 lb. brown sugar

Methods

1. Peel taro,rinse,slice,steam,and mash into a thick paste.

2. Let the taro paste cool,Gradually stir in yam flour,knead into a ball.then roll out into a long strip. Divide the dough strip into small balls,coat with a little cornstarch.

3. Bring half a pot of water to a boil,put in taro balls.cook until they float to the surface. remove.

4. Cook sugar and water.Place taro balls in the sugar water.

Serve.

Remarks:

1. The yam flour must be sifted.If there are pellets, grind and then stir well.

2. The purpose of the cornstarch is to prevent the taro balls from sticking to each other.Be sure not to stir it with yam flour.

3. The sugar water may be made in advance and set aside.When customers come/the taro balls may be placed in the sugar water and served.If left in the sugar water too long the taro balls will become soft and unpalatable.

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Taro Chinese Yam, Taro

Ingredients:

150g shelled shrimp, 50g green peas,2 eggs

Seasonings:

(1) 2T egg white, 1/4t salt, 1/2t cornstarch

(2) 5 bowls broth, 1/2t salt, 3T cornstarch water, a pinch of white pepper,sesame oil as needed

Methods:

1. Rinse shrimp,pat dry,marinate in seasoning (1) for 10 minutes.

2. Blanch peas to get rid of any unpleasant smell, remove and rinse immediately under cold water until cold.drain.

3. Bring seasoning (2) to a boil,add pea, bring to a boil again.then reduce heat to low.add shrimp and cook until done.

4. Break eggs directly into the soup,poke a hole in each yofk to allow the yolk to flow out,remove from heat as soon as it boils.

Remarks:

• Shrimp cooks easily.so do not overcook or it will become tough.

• Do not stir after adding egg.Allow it to float to the top and cook by itself.

Q&A OF FESTIVALS DIET:

Q: What fruits are forbidden to eat with seafood?

A : Fruits contain gallic acid as grape, megranate, haw, persimmon etc. should not be eaten with seafood. Otherwise, proteinic nutrition will be reduced and more serious, it will result in omitting, swirling, nausea, and bellyache, etc.

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Dish of Family Banquet Chinese New Year, Eggs, Pea, shrimp