CHINESE FOOD

Ingredients
2/3 lb. pumpkin,  1.3 lbs. sticky rice flour,  1/3 lb. bean paste, 2C white sesame seeds

Seasonings
3T white granulated sugar

Methods
1. Remove skin from pumpkin and cut into slices.Steam in steamer until done and mash while still hot.Place sticky rice in a mixing bowl, add 1/2C of water and stir until a piece of dough is formed.Remove the dough to boiling water and cook until it floats on the surface.Return to mixing bowl along with mashed pumpkin.stir until well-mixed,then knead into a smooth.soft dough.

2. Divide the dough into 15 equal portions.Press the protions out flat and place a little bean paste in center.wrap up and roll into a ball first.then press gently to form a small pancake.

3. Coat both sides of the cakes with a layer of white sesame seeds,then fry in frying pan with a little oil until golden on both sides.Remove and serve.

Remarks:

1. Mash pumpkin while still hot to prevent lumping. Pour away excess water from pumpkin if it has just been removed from the steamer to prevent it from getting soggy.

2. Do not add the steaming mashed pumpkin to the sticky rice flour or it will be too hot to knead.

3. Fry pumpkin pancakes over low heat or they will get burnt.Do not add too much oil or the cakes will absorb too much oil and taste greasy.

4. 1C (cup)=150ml; 1T (Table Spoon)=15ml; 1t(tea spoon)=5ml, 1/2t(tea spoon)=2.5ml, 1/4t(tea spoon)=1.2ml

Pumpkin Characteristics Snacks, Pumpkin

Ingredients

1 pumpkin (about 2.6 lbs.),  1/6 lb. dried Chinese radish, 3 shiitake mushrooms,  2/31b. ground pork, 1.3 lbs. sticky rice flour.  black sesame seeds

Seasonings

(1) 1T cooking wine, 1T soy sauce, l/2t salt, IT cornstarch water
(2) 2T sugar

Methods

1. Remove skin and seeds from pumpkin. cut into pieces and steam in rice cooker with 2C of water added at bottom, steam until switch pops up. remove immediately, then mash while still steaming hot.

2 . Rinse dried Chinese radish well and chop finely; soak mushrooms until soft ,remove stems and chop finely. Heat 3T of oil in wok, add dried Chinese radish and mushrooms until well mixed, then add ground pork, stir until evenly-combined, add seasoning(l)to taste, stir to mix to make filling. Remove and cool.

3. Combine mashed pumpkin and sticky rice flour in mixing bowl, knead gently into dough, add seasoning (2),knead until smooth and let rest for some time.

4. Roll dough into long strip, then divide it into small portions. press each portion flat. place a little filling in center and wrap up, seal with thumb and pointer and roll into ball.

5. Score each pumpkin ball with a pumpkin pattern using the dull edge of the knife, garnish top with black sesame seeds to make stem, arrange on greased steaming plate, steam in steamer over medium heat for 10 minutes and remove. Serve.

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Pumpkin pork, Pumokin

Ingredients

1/2 pumpkin (about 1.3 lbs.), 1/4 onion

Seasonings

1/2C milk, 1t salt, whipping cream as needed

Methods

1. Remove skin from pumpkin and cut into slices. Steam in steamer until done and remove, then mash well while still hot. Dice onion for later use.

2. Heat 2T of oil in wok and stir-fry diced onion until fragrant. Add mashed pumpkin and stir until well-mixed. Remove and let cool, then blend in blender until well-mashed. Return to wok along with milk and cook until thickened. Sea-son with salt to taste and remove. Serve.

3. Drizzle a little whipping cream over soup before serving.

Remarks:

1. If the mashed pumpkin is insufficient, to increase the thickness of the soup, stir-fry flour until fragrant and cook with the soup broth.

2. This soup can be served as a sweet dessert. Just skip the onion, cook the mashed pumpkin with milk and season with sugar. It can be served either hot or cold.

3. 1C (cup)=150ml; 1T (Table Spoon)=15ml; 1t(tea spoon)=5ml, 1/2t(tea spoon)=2.5ml, 1/4t(tea spoon)=1.2ml

Pumpkin Pumpkin, soup

Ingredients
5/6 lb. belly pork, 1/2 pumpkin (about 1.3 lbs.), 2 packs pork steaming powder, 1 scallion

Seasonings
IT cooking wine, 1T soy sauce, 1T sweet bean paste, 1/2T chili bean paste, 1/2T sugar 1t minced garlic

Methods
1. Rinse belly pork well and remove skin, then cut into thick slices. Combine all seasonings and 2T water well and marinate pork slices in seasonings for 30 minutes.

2. Rinse pumpkin well and remove skin, then scrape out the seeds and flesh. Cut pumpkin skin into thick slices and line on bottom of steaming bowl.

3. Fold pork steaming powder into pork and mix well until each pork slice is coated evenly with a layer of pork steaming powder. Spread pork evenly over pumpkin and steam over high heat in steamer for 30 minutes. Remove.

4. Dice scallion and sprinkle over pork ,then drizzle one tablespoonful of smoking oil over scallions until fragrant. Serve.

Remarks:
1.There are two kinds of pork steaming powders, coarse and fine. Coarse powder will not stick to the pork well, while the fine version lacks flavor. Balance by using half of each.

2.The pork steaming powder must be combined with seasonings first, or it will only be a layer of bland powder, and will fall off easily.

3. 1C (cup)=150ml; 1T (Table Spoon)=15ml; 1t(tea spoon)=5ml, 1/2t(tea spoon)=2.5ml, 1/4t(tea spoon)=1.2ml

Pumpkin pork, Pumpkin

Pumpkin with Meat Ball

Ingredients
2/3 lb. ground beef, 1/2 pumpkin (about 1.3 lbs.),2 scallions

Seasonings
(1) 1T cooking wine,l/2T ginger juice, l/2t salt, a pinch of pepper, 1/2T cornstarch water

(2) 1/2T cooking wine,l/2t salt

Methods
1. Chop ground beef even more finely and add seasoning (1) to mix.Stir clockwise until evenly-mixed,then squeeze into small meatballs.Remove to smoking oil and deep-fry until done, cut scallions into sections.for later use.

2. Remove skin from pumpkin and cut into cubes.then stir-fry with 2T of oil in wok for a minute.Season with seasoning (2) to taste and 1C water.bring to a boil.Return meatballs and then reduce heat to low,cook for 10 minutes.

3. Wait until pumpkin and meatballs are soft and done and the flavor is well-absorbed.Add scallion sections and stir until evenly combined. Remove and serve.

Remarks:

1. Use ground pork instead of ground beef.Deep-frying produces a more aromatic dishes.The meatballs may be steamed until done,then cooked in a wok.

2. lf the texture of the pumpkin is very puffy,the liquid should already be thickened when the dish is done.If the liquid is too thin,thicken with a little cornstarch water.

Pumpkin beef, Chinese Recipes, Pumpkin