CHINESE FOOD

Ingredients

(1) 80 g granulated sugar, 1 T agar, 1 T malt sugar, 1 T coffee powder, 460 g water

(2) 80 g granulated sugar, 1.5 T agar, 1.5 T malt sugar, 690 g water

(3) Sweet red bean as needed

Methods

1 Mix coffee powder with water from ingredient (1) well, cook until boiling, mix agar with sugar well then put into boiling water until melt (fig.l), add malt sugar to mix well, remove from heat and pour 1/2 into mold, let cool and set.

2 Cook water from ingredients (2) until boiling, add mixed malt sugar and granulated sugar to cook until it dissolves, add malt sugar to stir well. Remove from heat.

3 Pour some of method 2 onto method 1 (fig-2), sprinkle red beans (fig.3), repeat above process until the surface set.

4 Add another 1/2 of method 1, let it cool and set, cut into pieces and serve.

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Cool Dessert bean, Cool Dessert, Jelly

Origin

Sword bean is dried ripe seed of Canavalia gladiate( Jacg. ) DC. The fruit is collected in autumn when ripe, and the drug is gathered, and dried in the sun.

Description and Identification

Flattened-ovoid or flattened-reniform,2 ~ 3.5cm long, 1 ~ 2cm wide,0.5 ~ 1.2cm thick. The outer surface pale red to reddish-purple, slightly shrunken, somewhat lustrus. The edge with a black wyebrow-shaped hilum,about 2cm long,exhibiting 3 white fine striations. Texture hard,uneasily broken. Testa coriaceous, the inner surface brownish-green, lustrous; cotyledons 2, yellowish-white oily. Odourless; weak in taste, bean-like on chewing.

Chemical Ingredients

It has canavaline,etc.

Property and Channel Tropism

Property: sweet in taste, warm in nature.
Channel tropism: stomach, kidney.

Action and Indictions

To warm the stomach and check its upward adverse movement. Hiccup and vomiting of deficiency-cold type.

Place of Production

Guangdong, Hunan, Hubei, Jiangsu, Zhejiang, Anhui, Sichuan, shaanxi, etc.

Recipes of Medicated Diet

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Warming Interior Drugs and Recipes bean, Chinese drugs, dietetic therapy, Warming Interior Drugs and Recipes

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:

300g string beans

10g minced spiced cabbage

10g minced dry shrimp

30g mashed meat

20g scallion

5g bruised ginger

SEASONING:

a. 1/2 tbsp salt

b. 1 tbsp sugar

c. 1/2 tbsp MSG

d. 1 tbsp cooking wine

e. 1 tbsp spice oil

f. 1/2 tbsp vinegar

METHODS:

1. Clean the string beans and cut the head off. Fry till dry, drain up

2. Clean and minced the scallion

3. Preheat the pan with oil, fry the minced spiced cabbage, minced dry shrimp and bruised ginger briefly, add string bean, a scoop of broth and seasoning a~d, fry till almost dry, pour a dash spice oil and sprinkle minced scallion before dish up.

Done.

Vegetable bean, Chinese Recipes

Ingredients:
1 carrot
1 piece of lotus root
1 green bell pepper
1 blanch of season bean
1 string of eggplant
1 egg
1 bowl of fry flour
1 bowl of water

Seasoning:
2 tsp of soy sauce
ginger choped a little bit
Ketchup

Methods:
1. Strip and shredd carrot, strip and slice thinly the lotus root and keep in vinegar water for 15 minutes.Slice eggplant, keep the seeds of green pepper away and slice, cut the top and bottom of season beans, strip the sides and clean
2. Stoir the egg in a big bowl, add water and fry flour, coating to all ingredients
3. Heat oil, fry the 2 vegetables carefully to golden, drain. Serve with ketchup or soysauce and ginger chopped.

Vegetable bean, carrot, Chinese Recipes, Eggplant, Lotus Root, Vegetable