CHINESE FOOD

Ingredients:

150g shelled shrimp, 50g green peas,2 eggs

Seasonings:

(1) 2T egg white, 1/4t salt, 1/2t cornstarch

(2) 5 bowls broth, 1/2t salt, 3T cornstarch water, a pinch of white pepper,sesame oil as needed

Methods:

1. Rinse shrimp,pat dry,marinate in seasoning (1) for 10 minutes.

2. Blanch peas to get rid of any unpleasant smell, remove and rinse immediately under cold water until cold.drain.

3. Bring seasoning (2) to a boil,add pea, bring to a boil again.then reduce heat to low.add shrimp and cook until done.

4. Break eggs directly into the soup,poke a hole in each yofk to allow the yolk to flow out,remove from heat as soon as it boils.

Remarks:

• Shrimp cooks easily.so do not overcook or it will become tough.

• Do not stir after adding egg.Allow it to float to the top and cook by itself.

Q&A OF FESTIVALS DIET:

Q: What fruits are forbidden to eat with seafood?

A : Fruits contain gallic acid as grape, megranate, haw, persimmon etc. should not be eaten with seafood. Otherwise, proteinic nutrition will be reduced and more serious, it will result in omitting, swirling, nausea, and bellyache, etc.

Read more…

Dish of Family Banquet Chinese New Year, Eggs, Pea, shrimp

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.

Read more…

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

INGREDIENTS:

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

(2) 2 eggs. 2/3lb. Chinese cabbage, 1 bundle mung bean noodles. 3 slices dried black mushrooms

SEASONINGS:

1t salt, 1 T soy sauce, pepper as needed, 4T sesame oil

METHODS:

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

2. Stuffing: Beat eggs, stir—fry with IT oil to make scramble egg. remove-remove leaves from cabbage leaf by leaf, rinse, blanch until soft, remove and squeeze out excess water. dice: soak noodles until soft, cut into small sections; soak mushrooms until soft. dice; combine all ingredients.

3. Place a little stuffing in the center of each dough circle, fold over, press edges tightly to seal, steam in steamer on medium for 8 minutes, remove. Serve.

REMARKS:

1. There is no liquid and little oil in this recipe, so add extra sesame oil to enhance its flavor and to moisten it.

2. Any vegetarian food or vegetables can be used in this recipe.

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

Steamed Dumpling Cabbage, Dumpling, Eggs, How to make dumpling

Ingredients:
3 preserved duck eggs
250 grams (5/9 lb.)freshwater fish meat
10 grams (13 oz) lettuce
10 grams (2 tsp.)cooking wine
5 grams (5/6 tsp.) salt
2 grams (1/2 tsp.) MSG
5 grams (1 tsp.) sesame oil
1 gram (1/2 tsp.)pepper powder

Directions:
(1) Remove the shrells of the eggs into thick slices. Make the fish into thin slices of about 1/3 cm (less than one-tenth of an inch)in thickness.

(2) Put the lettuce and sliced eggs into the soup bowl. Put 750 grams (1.5 cups) of water into a pot,add the fish slices and boil. When the soup reaches a boiling point, add the salt, MSG and pepper powder and cook for 3 minutes. Pour out into the soup bowl with the lettuce and eggs in it. Sprinkle sesame oil and it is ready to serve.

Features: The soup has a very clear appearance.

Taste: The soup is refreshing and the fish slices tender and succulent.

Soup Eggs, fish

Ingredients:
150 grams (0.33 lb) pork tenderloin
4 eggs
10 grams (2 tsp) cooking wine
2 grams (1/3 tsp) salt
1 grams (1/4 tsp) MSG
5 grams (1 tbsp) dry cornstarch
150 grams (11 tbsp) cooking oil
1 egg white

Directions:

1. Whip the four eggs in a bowl. Add 1 1/2 g (1/4 tsp) of salt. MSG, scallions and 5 g (1 tsp) of the cooking wine and mix well.

2. Cut the meat into shreds 6 cm (2.4 inches) long and 0.3 cm (0.12 inch) thick and wide. Add 1/2 g (1/12 tsp) of the salt, dry cornstarch and egg white, and mix well.

3. Put 50 g ((3 1/2 tbsp) of the cooking oil in wok and heat to 70-100ºC (160-210ºF). Slippery-fry the pork shreds until they are done. Take out and drain off the oil.

4. Put in 100 g (7 tbsp) of the oil and bring to 200-220ºC (390-430ºF). Put in the whipped egg and keep shaking the wok to prevent the egg from getting stuck to the wok. When a round cake shape of the egg appears in the wok, sprinkle on the shredded pork. Turn over the egg cake to cover the shredded pork. Keep shaking the wok so that the egg cake does not get overdone. Turn over the egg cake again to allow the pork shreds to come on top of the egg cake. Take out and serve.

Features: Golden color.

Taste: Delicious.

Pork Eggs, pork