CHINESE FOOD

INGREDIENTS

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

(2) 1/2C spinach juice. 1t salt. 1C flour

(3) 2/3lb. ground pork, 1/3lb. water chestnuts, and 1/ 3lb. yellow chives

SEASONINGS

1T cooking wine. 1t salt, 2T scall ion and ginger water, 1T sesame oil

METHODS

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

2. Knead ingredient (2) into a green dough, divide dough into small balls, roll out each into a circle.

3. Stuffing; Mince ground pork more finely, add all seasonings, siir. add chopped water chestnuts, diced chives mix well.

4. Place a little stuffing in the center of each dough circle, fold over, press edges tightly to seal, put two different color dumplings together, press into one.

5. Bring water to boil, remove to steamer, and steam on high for 10 minutes.

REMARKS:

1. Use two different colors dough lo make these dumplings, or use carrot to makered dough.

2. Use hot water dough to make dumplings chewier. For spinach dough, use half amount of boiling water to knead dough first, than add spinach juice. Or knead dough a little drier, to prevent skin from breaking up while steaming.

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Steamed Dumpling Chestnut, Dumpling, How to make dumpling, pork, Yellow chive

Ingredients:

400g grape juice

4T granulated sugar

2T Jilly-T

200g red wine

Methods:

1. Cook grape juice until boiling (fig.1), add mixed granulated sugar and Jilly-T, cook until melt (fig.2), remove from heat.

2. Add wine to stir well (fig.3), pour into molds, let cool, refrigerate and serve.

Tips:

1. The fragrance of wine will evaporate if wine is cooked, but when it is mixed with hot liquid, fragrance and alcohol will be released.

2. 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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Cool Dessert Cool Dessert, Jelly

Ingredients

1 Taro, 1/2 duck,3 iceberg lettuce leaves,a pinch of chopped scallion

Seasonings

(1) 1/2C corn flour,2T lard (or cooking oil),It salt.a pinch of pepper

(2) 3T oyster sauce,IT sugar,sesame oil as needed, 1/21 cornstarch

Methods

1. Remove skin from taro and cut into slices, then steam until done in a steamer. Remove and mash when it is still steaming,then add seasoning (1) and knead until smooth and soft.

2. Cook duck until done,remove and discard bones.Slice the duck meat and sprinkle a little dry cornstarch over the meat.Spread the mashed taro evenly over the meat.Pat a layer of dry cornstarch over surface and deep-fry in smoking oil until crispy. Remove.

3. Rinse lettuce leaves and shred,then line on bottom of serving plate.Cut the crispy taro duck into serving-sized pieces and arrange on top of lettuce leaves.

4. Heat IT of oil in wok to stir-fry seasoning (2) and 3T water until even. Re move and sprinkle with some chopped scallions to make dipping sauce.Serve the sauce on the side of the taro duck.

Remarks:

1. The deep-frying oil has to be smoking hot to prevent the mashed taro from absorbing too much oil and falling apart.

2. Use half a dock with bones,so that the duck meat will not shrink after cooking and become tough.

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Taro Duck, Taro

INGREDIENTS

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

(2) 2/3lb. ground pork. 1 slice winter melon (about 1/ 3lb.). 2T—minced ham. and 1t—minced ginger

SEASONINGS

1T cooking wine, 1/2t salt , 1/2T soy sauce .3T water . 2T sesame oil

METHODS

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

2. Stuffing: Mince pork even more finely, combine with ham and all seasonings, stir evenly; peel melon, dice, add to pork mixture, 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 . Winter melon releases water easily. Stuffing should be chilled in refrigerator for 30 minutes before use.

2. The center of the winter melon is very soft discard it. Shred winter melon with a grater, marinate with a little salt, squeezed out excess water, then added to pork mixture. The melon will taste stronger.

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, Water melon

Ingredients

(1) 400 g fresh milk, black, dale as needed, granulated sugar and water as needed, cinnamon as needed

(2) 55 g granulated sugar, 35 g corn flour, vanilla extract and salt as needed

Methods

1 Steam black dates, sugar and water in a steamer until well cooked (fig.l), remove and let cool.

2 Heat fresh milk to 50-60°c.

3 Mix ingredients (2) well, add heated milk (fig.2), stir well quickly, heat and stir constantly (fig.3), switch off heat until boiling, pour into molds, let cool, refrigerate.

4 Arrange black dates onto milk jelly, sprinkle a few cinnamons and serve.

Tips

1. Black dates must be covered by water when steaming.

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Cool Dessert Cool Dessert, Jelly, Milk