CHINESE FOOD

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 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

INGREDIENTS:

1/2 soaked squid, 1/3lb. pork, 1/4 pork stomach, 5 egg dumplings, 4 shiitake mushrooms, 15 pea shell, 1 small bamboo shoot, 1 scallion, 1/2 carrot

SEASONINGS:

2T oyster oil, 1T cooking wine, 1t sugar, pepper as needed, 1/2T cornstarch water

METHODS:

1. Score squid, blanch in boiling water, turn inside out. Slice pork and pork stomach. Soak shiitake mushroom in water until soft, rid of stems, cut into halve. Rip away string from pea shell. Cook bamboo shoots until done, slice. Cut scallion into sections. Slice carrot.

2. Stir-fry scallion sections in 3T of oil first, then add into shiitake mushroom, bamboo shoot slices, carrot slices, and other ingredients.

3. Add all seasonings and 4T of water to cook until thoroughly flavored. Remove when the liquid is almost absorbed and become thick.

REMARKS:

• No fixed ingredients for this dish, and whatever the families like is OK. Assorted ingredients and flavors is the most important.

• Before cooking this dish, fresh pork must be stir-fried or cooked, seafood must be blanched to remove the unpleasant odor, and those such as pork stomach, whose texture is too hard must be cooked until softened and then slice.

• Some ingredients, such as squid and pork stomach, which cannot be bought in half, can be divided into several portions for later use.

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Dish of Family Banquet Bamboo shoot, Chinese New Year, Mushroom, pork, Squid

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

INGREDIENT:
16 sheets tofu skin
6 shiitake mushrooms
1 green bamboo shoot

SEASONINGS:
(1) 1T soy sauce, 1t sugar
(2) 1/2T soy sauce, 1/2t salt, 1C shiitake mushroom water, sesame oil as needed

METHODS:
1. Halve the 16 sheets tofu skin. Every 8 sheets can make one Vegetarian duck.

2. Soak mushrooms to soft, rid of the stem, shred. Cook bamboo shoot until done and then shred. Stir-fry the shredded mushrooms with 2T of oil first, then add the shredded bamboo shoot and seasoning (1) to mix well. Remove.

3. Select 2 better-shaped sheets among the 8 ones to put on the bottom, then soak another 3 sheets in the heated seasoning (2) and drain, spread to strips. Add 1/2 the stir-fried minces to them. Soak the left 3 sheets in the heated seasoning (2) and drain as well, spread on the top. Wrap them to strips with the 2 sheets on the bottom.

4. Act the same to make another one vegetarian duck with the other 8 sheets. Steam them together in steamer or electric rice cooker for 5 minutes.

5. Draw out and cool for a few minutes. Fry in pan with a little oil until two sides golden brown. Cut into strips with knife. Serve.

REMARKS:
• The dish is a vegetarian dish and cool dish as well. Instant serving without heating.

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Dish with Wine Bamboo shoot, Chinese New Year, Chinese Recipes, Mushroom, Tofu