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.

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

INGREDIENTS

(1) 2C wheat starch (chen flour), 2T cornstarch, 1T lard. 1C boiling water

(2) 1/2lb. shelled shrimp. 2.5 oz. cooked fatly pork, 1 bamboo shoot. 2.5 oz. yellow chives

SEASONINGS

1/2 egg white. 1/2t salt .white pepper as needed

METHODS

1 . Combine ingredient (1) together to make dough, let rest for 10 minutes to rise.

2. Stuffing; Rinse shrimp, dice; dice pork; cook bamboo shoot until done, dice.- dice yellow chives; combine all together, add seasonings, mix well.

3. Divide dough into small balls, press flat, roll into a thin circle with flat of knife. Place a little stuffing in the center of each dough circle, fold over .press edges tightly to seal.

4. Remove to steamer, steam on medium for 5 minutes, remove and serve.

REMARKS:

1 . Chen flour, commonly used in Cantonese desserts, contains no gluten. It can be purchased at large grocery stores. Add cornstarch to increase its flexibility.

2. The dough will become hard if allowed to sit fa too long. Just knead until soft and use.

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

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Steamed Dumpling Dumpling, How to make dumpling, pork, shrimp

INGREDIENTS
1. 1 portion cold water dough (about 1C flour)

2. 1/3lb. shelled shrimp, 1/2lb. ground pork

SEASONINGS:
1. 1T cooking wine, 2T scallion andginger water, 1/2T salt

2. 1T sesame paste,2T soy sauce, 1/2T chili oil, 1t suger. 1/2T vinegar, 1T sesame oil, 1t minced garlic

METHODS:
1. Divide dough into small balls, roll each ball into a circle.

2. Stuffing: Rinse shrimp, add to pork, chop more finely, stir in seasoning (1) and mix well.

3. Place a little stuffing in the center of each dough circle, fold over, press edges tightly to seal, cook in water until done, remove to serving plate.

4. Mix seasoning (2) well in bowl, serve on side as a dip.

REMARKS:
1. Do not make dumplings too large.

2. “Across-the-bricdge” refers the dumplings’ journey from dipping bowl to front of serving plate. Do not mix seasonings at individual diner’s plate.

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

DO YOU WANT TO MAKE DELICIOUS DUMPLINGS, PLEASE CLICK BELOW RELATED LINKS, FROM WRAPPER TO COOKING, VERY DETAIL AND GOOD:
How to Make Delicious Dumplings —- Wrapper
How to Make Dumpling Wrapper
How to Make Hot Water Dumpling Wrapper
How to Make Delicious Dumplings — Mixing Stuffing
How to Make Delicious Dumplings — Storing Dumpling
How to Make Delicious Dumplings — Cook Dumpling

Water-Boiled Dumpling Dumpling, How to make dumpling, pork, shrimp

INGREDIENTS:

200g trepang

150g shrimp

1/2 squid

5 mushrooms

3 baby maize

6 pieces carrot

15g asparagus

3 pieces ginger

10g scallion

150ml broth

SEASONING:

A. a. 1/2 tbsp salt; b. 1/2 tbsp sugar; c. 1/2 tbsp cooking wine; d. 1 tbsp oyster oil; e. 1/2 tbsp spice oil; f. a dash of pepper powder

B. a. 1 tbsp starch water; b. 1/2 cup of water

METHODS:

1. Clean and devein the trepang with shrimp, cube the trepang, cut light cross on the squid

2. Soak and chip the mushroom, chip the baby maize, cube and pare the asparagus

3. Boil water, put scallion, ginger and wine in blanch the squid and trepang, drain up

4, Blanch ingredient 5 mushrooms, 3 baby maize,6 pieces carrot, 15g asparagus, wash by cold water, drain up.

5. Preheat the pan by 4 tbsp ooil, fry ingredient 3 pieces ginger, then take them off. Put ingredients 200g trepang, 150g shrimp, 1/2 squid in, add broth, seasoning A, thicken the sauce after boiled, done.

Seafood Chinese Recipes, shrimp, Squid, Trepang

INGREDIENTS:

(1) 1  portion of cold water dough (about 2C flour)

(2) 2/3 lb. shelled shrimp.  1/3  lb. yellow chives. 1/3 lb ground pork

SEASONINGS:

1T cooking wine.  1t salt, white pepper as needed, 2T scall ion and ginger juice. 2T sesame oil

METHODS:

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

2. Stuffing:  Rinse shrimp, dry, dice; dice chives, mix well with ground Pork. add all seasonings.

3. Place a little stuffing in the center of each dough circle, fold over to make semi—circle, press edges together with hands to seal.

4. Bring water to boil, cook dumplings in water until floating on surface, add cold water twice, remove, drain and serve.

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Water-Boiled Dumpling Chinese Recipes, Dumpling, How to make dumpling, pork, shrimp