Ingredients:
500 grams (1.1 lb) outer leaves of tender Chinese cabbage
2 dried red chilies
10 gram (1/3 oz) ginger shredded
10 grams (1 2/3 tsp) salt
60 grams (4 2/3 tbsp) sugar
25 grams (1 2/3 tbsp) vinegar
20 grams (1 1/2 tbsp) oil
1,000 grams (2 cups) water
Directions:
1. Wash the cabbage clean and cut it along the grain into shreds 5 cm (2 inches) long and 0.5 cm (0.2 inch) wide. Put in a basin. Add 10 g (1 2/3 tsp) of salt and put on the cover to let cabbage marinate for 4 hours. Take out, remove the liquid and put the cabbage back in the basin. Cut the red chilies into thin shreds.
2. Heat the oil to 180-220:C (356-390:F) and stir-fry the red chilies. Add water, sugar and ginger. Stir well, and when it starts to boil, add the vinegar and turn off the fire. Pour this sauce into the basin with cabbage. Put on the cover and marinate another 4 hours before serving.
Features: Brightly colored, crispy and refreshing to the bite.
Taste: Sweet, sour and spicy.
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Vegetable Cabbage, Cold dish
Ingredients:
500 grams (1.1 lb) green pepeprs
300 grams (3/5 cup) salad oil (only 1/6 to be consumed)
15 grams (1 2/3 tsp) soy sauce
5 grams (1 tsp) sugar
1 gram (1/6 tsp)salt
1 gram (1/4 tsp) MSG
5 grams (1 tsp) sesame oil
50 grams (3 tbsp) water
Directions:
1. Remove the seeds from the green peppers but do not cut into pieces.
2. Heat the salad oil to 110-1735ºC (230-275ºF). Deep-fry the green pepeprs until bubbles appear on the skin and they turn to light green in color.
3. Keep 30 g (2 tbsp) oil in the wok, add the green peppers, soy sauce, cooking wine, sugar, water, and salt. Bring it to boil and then turn the fire to low to let simmer for 3 minutes. Change to strong fire to boil off some of the soup. Add the MSG, sprinkle the sesame oil and stir. Put on a plate to serve.
Features: Beautiful in color.
Taste: Tender.
Vegetable Pepper
Ingredients:
300 grams (0.66 lb) potatoes
100 grams (0.44 lb) carrots
2 eggs (use egg white only)
50 grams (0.11 lb) bamboo shoots
75 grams (0.16 lb) green beans
50 grams (0.11 lb) mushrooms
50 grams (0.11 lb) lily flowers
250 grams (1/2 cup) salad oil
1 1/2 grams (1/3 tsp) salt
10 grams (2 tsp) cooking wine
30 grams (1 1/2 tbsp) mixture of cornstarch and water
1 gram (1/4 tsp) MSG
1/2 gram (1/8 tsp) pepper powder
2 grams (1/15 oz) ginger
10 grains of Chinese prickly ash
Directions:
1. Wash the potatoes clean and steam them. Cool off and peel them. Mash the potatoes and put onto a plate.
2. Cut the carrots, green beans, bamboo shoots and lily flowers into shreds. Chop the ginger. Grind the Chinese prickly ash and add a pinch of salt.
3. Put the vegetable shreds into boiling water. Bring water to boil and take them out. Place the shreds on top of the mashed potatoes, add egg white, salt, mixture of cornstarch and water, MSG, cooking wine, ginger, and pepper powers. Mix well and shape the mixture into several colorful balls, each weighing about 20g (2/3 oz.).
4. Put the salad oil into the work and heat it to 180-200ºC (355-390 ºF). Deep-fry the vegetable balls until they are golden yellow. Place them on a plate. Put the mixture of ground Chinese prickly ash and salt onto the plate, and dip the balls in the mixture before eating.
Features: Beautiful colored balls.
Taste: Crispy outside and tender inside. Salty and delicious.
Vegetable Bamboo shoot, bean, Lily, Mushroom, Potato
Ingredients:
300 grams (0.66 lb) potatoes
150 grams (0.33 lb) sugar
10 grams (2 tsp) water
100 grams (0.22 lb) dry cornstarch
500 grams (1 cup) cooking oil (only 1/5 to be consumed)
Directions:
1. Peel the potatoes and cut them into cubes, 1 to 2 cm (0.4-0.8 inch) wide and 2 to 4 cm (0.8-1.6 inches) long. Mix in dry cornstarch to entirely coat the cubes.
2. Heat the oil to 180-200ºC (355-390ºF). Deep-fry the potatoes to a golden yellow color. Take them out and drain off the oil.
3. Put the water and sugar in a wok and cook on a low fire. When the sugar turns yellow and bubbles, quickly put in the deep-fried potato pieces and keep stirring and turning so that the syrup is evenly coated on the potatoes. Place in a pot which has been previously spread with some cooked oil. Now serve.
Note: Put along the dish next to a bowl of cold water. To eat, pick up a piece of potato and dip in the cold water to prevent scorching of the mouth.
Features: Golden yellow in color, crispy outside and soft inside, the potatoes display long golden threads as they are being picked up.
Taste: Sweet and crispy.
Vegetable Potato
Ingredients:
50 grams (0.11 lb) shelled pine nuts
350 grams (0.77 lb) sweet corn grains
50 grams (0.11 lb) carrots
150 grams (0.33 lb) cucumbers
1 gram (1/6 tsp) salt
1 gram (1/4 tsp) MSG
2 grams (1/2 tsp) sugar
10 grams (2 tsp) cooking wine
300 grams (3/5 cup) salad oil (only 1/5 to be consumed)
15 grams (1 tbsp) mixture of cornstarch and water
20 grams (1 1/2 tbsp) water
Directions:
1. Heat oil to 110-135ºC (230-275ºF) and put in the pine nuts to deep-fry until they are golden yellow. Take out and drain off the oil.
2. Wash clean hte carrots and cucumbers and cut into cubes 0.3 cm (0.12 in) each side.
3. Put 50 g (3 1/2 tbsp) of salad oil back in the wok, heat it and put in the carrot and cucumber cubes to stir-fry. Add the sweet corn, water, salt, MSG and cooking wine.Bring these ingredients to boil and then put in the pine nuts. Use mixture of cornstarch and water to thicken the soup and quickly put on a plate to serve.
Features: Beautifully combined colors of yellow and green.
Taste: Salty, refreshing and fragrant.
Vegetable carrot, Corn, Cucumber
