CHINESE FOOD

Origin
Cassia Bark is the dried stem bark of Cinnamomum cassia Presl. The drug is frequently collected in autumn,and dried in the shade.

Description and Identification
Channelled or quilled,30 ~ 40cm long,3 ~ 10cm wide or in diameter,0.2 ~ 0.8cm thick. Outer surface greyesh-brown,slightly rough,with irregular fine wrinkles and transverse raised lenticels, some showing greyish-white streaks; inner surface reddish-brown, somewhat even, with fine longitudinal striations and exhibiting oily trace on scratching. Texture hard and fragile, easily broken, fracture uneven,outer layer brown and relatively rough, inner layer reddish-brown and oily and shwing a yellowish brown line between two layers. Odour,strongly aromatic; taste,sweet and pungent.

Chemical Ingredients
It mostly has naphtha,which has cinnamic aldehyde,cinnamyl acetate,eugenol,cinnamic acid, cinnzeylanol, cinnzeylanine.

Property and Channel Tropism
Property: acrid and sweet in tast, extremely hot in nature. Channel tropistn: the kidney, spleen, heart and the liver.

Action and Indications
To supplement body fire,reinforce yang,and lead the fire back to the kidney,to dispel cold and relieve pain,and to activate blood circulation and stimulate menstrual discharge.

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Warming Interior Drugs and Recipes Chinese cassia tree-bark, Chinese drugs, fennel, pigeon, Rice, Warming Interior Drugs and Recipes

Ingredients

2C brown rice

1/2 pumpkin(about 1.3lbs.)

Seasonings

1t salt

Methods

1. Rinse brown rice well,soak in 3C of water for 1 hour.Remove to rice cooker along with the soaking water and add 1C of water to rice cooker,then start cooking.

2. Remove skin from pumpkin and dice.Add to rice after rice has been cooked for 10 minutes, season with salt to taste,then mix well. Cover and continue cooking.

3. Cook rice until the switch pops up,let simmer for a minute. Remove and serve.

Remarks:

1. Be sure to soak the brown rice before cooking, or it may not be done completely.

2. Brown rice can be substituted with ordinary white rice or sticky rice.However,brown rice is more nutritious.

3. In addition to pumpkin,chicken or red meats may be added.

4. Oil is vegetable oil.

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

Pumpkin Chinese Recipes, Pumpkin, Rice

Like hardboiling eggs, cooking rice is one of the those things that seems like it should be easy but can turn out to be quite difficult. Here are tips to help your rice turn out perfectly every time.

1. Use Long Grain Rice When Cooking Chinese Food
Medium grain rice is also acceptable, but the Chinese use short grain rice mainly for dishes such as congee.

2. Rinse the Rice
brand of rice you are using – but rinsing does remove any starch and excess residue that can cause the rice to turn out sticky or “gummy.” Also, I do find rinsing 2 or 3 times improves the flavor.

3. Cook the rice in a pot with a heavy bottom.
This will give the rice a thinner crust – copper is an excellent choice.

4. Don’t use salt or butter when cooking plain rice
Adding seasonings to rice during cooking kills its natural sweet flavor.

5. Don’t use Stale Rice
If your rice is taking longer than usual to cook, you may want to check how long it has been sitting in the cupboard. Older rice can lose some of its moisture, requiring more water and a longer cooking time than fresh rice.

6. On Nights When You’re in a Rush, Soak the rice in cold water
Besides speeding up the cooking time, this will give the rice a softer, fluffier texture, so if you prefer rice with a firmer texture, save this for nights when you’re in a real hurry.

7. Save Leftover Cooked Rice to Make Fried Rice
Leftover rice is perfect for making fried rice. Just be sure to follow food safety instructions for storing cooked rice – cool down and refrigerate the rice as quickly as possible, within a maximum of 1 1/2 hours (if necessary, divide the rice into separate dishes to help cool down more quickly).

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Cooking Tips cooking tips, Rice

Ingredients:

1) Mix glutinous rice flour and  corn flour in a large bowl
2) Add water and condensed milk, mix well as soft paste roll
3) Pour into pain container and steam in high heat for 15 minutes
4) Cut paste roll into 6 balls while it cool down, press a hole on ball by thumb
5) Steam red bean paste with 1 tbsp of water until soft, let it cool
6) Filled red bean paste into rice ball’s hole by a spoon, seal the rice ball
7) Rolling the rice ball gently until the ball is total sealed
Roll over on grinded coconut, dish up and serve in cool

Characteristics Snacks Characteristics Snacks, Red bean, Rice

Ingredients:

¼ pc Onion cut into dices
50 g Brocolli stalks, sliced
30 g Carrots shredded
Shelled shrimps 100 g
1 tbsp oil
1 Egg (more if desired)
½ bowl Cold cooked rice
Cashew nuts
1 tsp Salt
Pepper to taste
Preserved vegetables to garnish
Marinade:
½ tbsp Oyster sauce, or to taste
1/3 tbsp Soy sauce, or to taste

Cooking methods:

Run the frozen shrimp under warm running water, pat dry with paper towels, shell and devein. Add the marinade ingredients and marinate for 15 minutes.

Heat a tablespoon of oil in a wok over the medium heat, and fry the cashew nuts for 2 minutes. Dish out and set side.

Heat the wok with a teaspoon of oil pour the egg mixture into the wok and cook over medium heat, turning over once. Cut the egg into thin strips, and save for later.

Add 2 tablespoons oil, or as needed. When oil is hot, stir-fry the onion, then add broccoli and carrots, stir for a while, then add shrimp on high heat for a few moments, remove and set aside.

Add 1 tablespoons oil, turn the heat down to medium and stir-fry the rice. Add a bit of soy and oyster sauce if desired. Add the other ingredients and combine thoroughly. Garnish the fried rice and serve immediately.

Rice Chinese Recipes, Rice