CHINESE FOOD

INGREDIENTS

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

(2) 2/3lb. ground pork. 1/2 pumpkin (about 2/3lb). and 2 scallions

SEASONINGS

1T cooking wine, 1t salt, black pepper as needed, 2T sesame oil

METHODS

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

2. Peel pumpkin, remove center part with seeds, shred with grater,
marinate in 1T salt for a short while, rub with hands until soft,
squeeze out excess water.

3. Stuffing: Mince pork even more finely, stir in all seasonings, then add pumpkin and chopped scallions. mix well.

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

REMARKS:

1. Select pumpkin with dark yellow skin. Lighter ones are old and delicious because they contain more starch and taste puffy and soft.

2. Pumpkin can be steamed until done, mashed, kneaded into dough with flour, and then stuffed.

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

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Steamed Dumpling Dumpling, How to make dumpling, pork, Pumpkin

INGREDIENTS:

1 chicken leg, 2/3 lb.upper shoulder pork, 1 water-soaked squid, 10 quail eggs, 1 winter bamboo shoot, 1/2 carrot,4 dried shiitake mush­rooms , 1 head broccoli

SEASONINGS:

1T cooking wine, 2T soy sauce, 1/2t salt, 1t sugar, pepper as needed, cornstarch water as needed

METHODS:

1. Cut chicken into small pieces; cut pork into square cubes,blanch chicken and pork in boiling water to remove blood, remove and rinse well.

2. Cut squid lengthwise into 3 equal portions.then score on surface and cut into small pieces, blanch until curled up,remove, remove shell from bamboo shoot, cook until done and cut into strips, peel carrot and cut into thick slices,soak mushroom until soft and remove stems, halve. cut broccoli into small florets, blanch, remove and rinse under cold water to cool.

3. Place chicken. pork,bamboo shoot.carrot and mushroom in pan, add all seasonings, 2C water and bring to boil,then reduce heat to low.

4. Cook for 15 minutes, add quail eggs and squid, cook until flavor is absorbed,add broccoli, continue to cook until all ingredients are soft. thicken liquid with cornstarch water. Remove and serve.

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Dish of Family Banquet Bamboo shoot, Broccoli, carrot, Chicken, Chinese New Year, Eggs, Mushroom, pork, Squid

Origin
Common Fennel Fruit is the ripe fruit of Foeniculum vulgare Mill.The plant is collected in autumn when fruit nearly ripe and dried in the sun,then the drug is tapped off or removed from foreign matter.

Description and Identification
Cremocarp, sylindrical, some slightly curved,4 ~ 8mm long, 1.5 ~ 2.5mm in diameter. Externally yellowish-green or pale yellow,tapering slightly towards hoth ends,apex bearing remains of yellowish-brown projecting stylopodium, sometimes having a small fruit stalk at the base. Mericarp elongated-ellipitical, with each dorsal surface bearing five ribs and commissural surface flattened and broad. Transversely cut surface showing a pentagonal outling,the four sides of dorsal surface nearly equal in length. Odour, characteristically aromatic; taste, slightly sweet and pungent.

Chemical ingredients
Anisole, a -fenchone methylchavicol, anisaldehyde, etc.

Property and Channel Tropism
Property: acrid in taste; warm in nature. Channel tropism: liver, kidney, spleen, stomach.

Action and Indications
To dispel cold and relieve pain,to regulate the stomach funcion.
Scrotal hernia with pain and cold extremities; dysmenorrhea with lower abdominal pain and cold sensation; distending pain in the epigastrium with anorexia, vomiting and diarrhea; hydrocele of tunica vaginalis.

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Warming Interior Drugs and Recipes beef, dietetic therapy, Dou kou, seasoning, Warming Interior Drugs and Recipes, Xiao hui xiang

Ingredients:

(1) 100 g glutinous rice flour, 50 g water

(2) 1 ball ice cream, watermelon and Honeydew melon (scooped into balls) as needed, diced Chinese goosebeery as needed, honey beans as needed

(3) Dark brown Sugar Liquid: 70 g dark brown sugar, 40 g hot water, 1 T malt sugar. 1/4 t brandy

Methods:

1. Mix ingredients (1) well (fig.1), divide into ten and knead to make doughs, put into boiling water until cooked (fig.2), remove into cold water until cool (fig. 3), remove and drain.

2. Cook ingredients (3) (except brandy) until boiling, remove from heat, add brandy and let cool.

3. Arrange watermelon balls, honeydew melon balls, diced Chinese goosebeery, honey beans and rice balls in container, add ice cream. Top with dark brown sugar liquid, ready to serve.

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Cool Dessert Cool Dessert, Ice cream

Ingredients

1 taro(about 5/6 lb.), 1/3 lb. sago

Seasonings

1C white granulated sugar, 1 can coconut milk

Methods

1. Remove skin from taro and rinse well,then cut into slices.Remove to steamer and steam until done,then mash when it is still steaming.

2. Cook sago in 5C of boiling water for 10 minutes until half transparent and remove.Rinse under cold water for a minute or two and drain.

3. Bring 3C of water to boil and add sugar.cook until sugar dissolves.Add mashed taro first,then add sago and coconut milk.Bring to boil and remove from heat.Serve.

Remarks:

1. Taro does not need to be mashed finelyjeave in a few lumps to make it chewier.This dish can be served either hot or coid.

2.Bring water to boil first before adding sago.Stir constantly when cooking to prevent it from sticking together.Do not cook sago until fuliy transparent or the texture will be undesirable.

3. Rinse cooked sago under cold water to increase chewiness and to prevent it from absorbing too much liquid and swelling.

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

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Taro Sago, Taro