CHINESE FOOD

INGREDIENT

1 hock (about 1 1/6 lbs.), 2 scallions, 2 ginger slices, 4 cloves star anise, 1/3 lb. cabbage mustard

SEASONING

(1) 1/2C soy sauce, cornstarch water as needed

(2) 4T soy sauce, 3T rock sugar, 1T cooking wine, 1/2t Salt,
5C water

(3) 1T cooking wine, 1/2t salt

METHODS

1. Rinse hock well. Blanch in boiling water. Scrape any grease out of skin with a knife. Use boiling water to cook along with scallion, ginger, and star anise for 20 minutes.

2. Remove the hock. Coat 1/2C of soy sauce of seasoning (1) over the outside skin, and prick holes on it with fork. Then deep-fry in smoking oil until brown. Remove and soak in cold water immediately.

3. Heat seasoning (2) until boiled. Put the hock into it and cook for 40 minutes over low heat until soft and the liquid is almost absorbed. Remove the hock. Slice after its cooling down.

4. Rinse cabbage mustard well and cut into small sections. Stir-fry with 2T of oil. Stir well with added seasoning (3) and remove. Line on serving plate with the hock on top. Thicken the liquid with cornstarch water and drizzle over the hock. Serve.
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Dish of Family Banquet Chinese Recipes, Hock

Pumpkin with Meat Ball

Ingredients
2/3 lb. ground beef, 1/2 pumpkin (about 1.3 lbs.),2 scallions

Seasonings
(1) 1T cooking wine,l/2T ginger juice, l/2t salt, a pinch of pepper, 1/2T cornstarch water

(2) 1/2T cooking wine,l/2t salt

Methods
1. Chop ground beef even more finely and add seasoning (1) to mix.Stir clockwise until evenly-mixed,then squeeze into small meatballs.Remove to smoking oil and deep-fry until done, cut scallions into sections.for later use.

2. Remove skin from pumpkin and cut into cubes.then stir-fry with 2T of oil in wok for a minute.Season with seasoning (2) to taste and 1C water.bring to a boil.Return meatballs and then reduce heat to low,cook for 10 minutes.

3. Wait until pumpkin and meatballs are soft and done and the flavor is well-absorbed.Add scallion sections and stir until evenly combined. Remove and serve.

Remarks:

1. Use ground pork instead of ground beef.Deep-frying produces a more aromatic dishes.The meatballs may be steamed until done,then cooked in a wok.

2. lf the texture of the pumpkin is very puffy,the liquid should already be thickened when the dish is done.If the liquid is too thin,thicken with a little cornstarch water.

Pumpkin beef, Chinese Recipes, Pumpkin

Ingredients:
1 goose (about 1000g or 2.4 lb) with the insides removed
100 grams (0.44 lb) salt
10 grams (1/3 oz) sectioned scallions
15 grams (1/2 oz) ginger chunks
5 grams (1/6 oz) Chinese prickly ash
5 grams (1 1/4 tsp) MSG

Directions:

1. Put the goose in a basin. Use 100 g of the salt to rb its inside and outside and then marinate for 24 hours.Boil it until bloody foam comes out. Take out and wash clean.

2. Put fresh water in the pot, add the remaining salt, scallions, ginger (crushed to soften it), and Chinese prickly ash along with the goose and bring to boil. Skim off the foam, put on the cover and simmer over a low fire for 45 minutes. Turn off the fire but leave the pot covered for 1 hour. Take out the goose.

3. Cut the goose into 4 portions and place in a soup bowl. Use the original loquid and add boiling water at the ratio of 1 to 2 make a soup. Add the MSG and pour into the soup bowl with the goose in it to submerge the goose. Let it cool off.

4. When serving, take the goose out of the soup, cut into chubks 5 cm (2 inches) long and 1 cm (0.4 inch) wide.

Features: Rich but not greasy. The meat is really tender.

Taste: Salty.

Chicken Chinese Recipes, Goose

INGREDIENT
2 chicken legs, 5 scallions, 1 chili pepper

SEASONINGS

(1) 1T cooking wine, 1/2T salt
(2) 1T salad oil, 1T sesame oil

METHODS:

1. Rinse the chicken legs well, drain, and soak in seasoning (1) for 10 minutes. Put into electric rice cooker. Steam until done with 1 1/2C of water.

2. Draw out the chicken legs and cool for a few minutes, cut into pieces, and put into the serving plate. Slice scallions and chili peppers, soak in water for 5 minutes, remove and put on the chicken.

3. Heat seasoning (2) to boil, and drizzle over the chicken.

REMARKS:

• Use the cooked salty chicken instead of the chicken legs if desired. It is more easy and timesaving.

• Soak the sliced scallions and chili peppers for a while can not only decrease piquancy, but also make it look nicer for it’s curl.

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

Q&A OF FESTIVALS DIET:
Q: Which is the healthiest cooking method?

A : Braising, steaming, and pot-roasting are the preferences for first, the food’s original flavor won’t be hurt; second, partial glucide will be hydrolyzed during cooking; and third, some other nutrition as vitamins and minerals lose the lest.

Dish of Family Banquet Chicken, Chinese Recipes

Ingredients
5/12 lb.tender beef
pumpkin(about 1.3 lbs.)
1 scallion

Seasonings
(1) 1T cooking wine, 1/2T soy sauce, 1/2t cornstarch
(2) 1/2t salt, 1/2T soy sauce, 1/2T cornstarch water

Methods
1. Cut beef into thin slices and marinate in seasoning (1) for about 10 minutes, cut scallion into sections.

2. Rinse pumpkin well and remove skin, then cut into thick slices. Heat 2T of oil in wok first and stir-fry pumpkin slices for a minute. Season with seasoning (2) to taste (except cornstarch water) and 1/2C water bring to a boil. Then reduce heat to low and simmer for 10 minutes.

3. Spread beef slices evenly over pumpkin and cover.Simmer for 2 minutes, then uncover and turn beef over.Simmer again until done. Sprinkle with scallion sections and thicken with cornstarch water. Mix well and remove to serving plate. Serve.

Remarks:
1. The beef may be blanched quickly through oil first before stir-frying with pumpkin if desired.

2. Be sure to cover the wok with the lid and simmer the pumpkin to prevent the water from evaporating. The pumpkin will cook more quickly and be moist when the beef is added.

3. Substitute pork tenderloin or seafood for the beef. Seafood with a strong “fishy” flavor should be blanched in water first before being added to the pumpkin.

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Pumpkin beef, Chinese Recipes, Pumpkin