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jo-mel

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  1. dcarch -- #12 -- You can also use the dull side of the blade to pound and flatten thick pieces of meat. A cleaver is indeed a useful, multi-purpose utencil!
  2. Dejah ----I remember reading a story of a wealthy family in China, who hired a person to just remove the 'head' on beansprouts. That's all the person did. After one day -- she quit! About emulating any dish from any restaurant ----- I would say that rarely will they be the same. The chef in any particular restaurant will use his/her own taste for the dish .My thought would be to find the one you like, buy it and take it home and then eye examine it. Make a basic noodle sauce and then adjust with soy or oyster sauce till you find what you like .I like using oyster sauce, and rather than soy, if
  3. If you use enough oil while velveting the meat, it won't burn. You are not cooking the meat thru to the inside -- just taking away the pink. (Hi hzrt! Hao jiu bu 'jian'!)
  4. Just started watching this series, and I don't think I will EVER eat lotus root again withouth thinking of those hard working brothers! The subtitles help, but the little Chinese I can understand is fun also. AND -- the beautiful music is a plus! Thanks for this!
  5. CHIU CHOW CHICKEN WITH CRISPY SPINACH INGREDIENTS: 1 pound boneless skinless chicken thighs Marinade: 1 tsp, dark soy 1 tsp. light soy sauce 1 tsp.sugar 1 tsp. sesame oil 1 tsp. sherry 1 egg white, beaten 2 Tbsp. cornstarch
  6. There was a ChiuChow resterant in NYC's Chinatown (long since closed) that had a great chicken dish that had a strange flaky flavorful crispy vegetable -- that turned out to be deep fried spinach. I've never had it this way in any dish and was delighted when I found a recipe for it. Interested in it?
  7. The one thing about the years of practice is that not only do you get the hang of the actual pulling, but you can ''feel'' the dough. Your hands can sense when the dough is right for pulling and then how much flour is needed when you are pulling. One time in China, I watched a chef make them and just as the whole process was coming to an end, one of the noodles broke. He was so upset, that he put it all down and started over again -- successfuly. And happily!
  8. This is a little late for last Sunday's Chinese dinner, but when I saw the word "teen-agers" and make ahead food, I immediately thought of Zha Jiang Mian. The sauce can be made ahead, and so can the noodles. If the noodles are oiled, they will reheat in the microwave quickly and easily. Just a thought for future, similiar dishes.
  9. So many great books on that link from hzrt! I'd like to add Simoon's "Food in China" (A cultural and historical inquiry) which is in the same line as Anderson and Chang, in that they are not 'cookbooks' as much as sources of information. I have loads of cookbooks, too, as many here. I do like the Wei-Chuan series -- Chinese Cuisine 1 and 2. Also Chinese Snacks. Deh-Ta Hsiung's "The Chinese Kitchen" is a good 'ingredient' cookbook featuring recipes from specific ingredients. I like his "Regional Chinese Cooking", too. I go for authors, too. Ken Hom comes to mind. Dear to my heart is Calvin Lee'
  10. Somewhere, in one of my Chinese cookbooks, there was mention of "Wash the Pot Soup". It was a matter of not letting anything go to waste. The wok used for cooking, simply had some water added to it. The remainders of whatever was cooked in the wok was mixed into the water, heated --- and you have a VERY simple soup! I did it, with water, but it was better with chicken broth.
  11. Xue li hong -- Red in Snow, is leafy. The Wo Sun has a leafy top, but the long bottom is a solid vegetable, and that is the part I will be using.
  12. I've used Wo Sun in a stir/fry, but I want to use this vegetable as a pickle. I've found a couple of recipes, but they seem pretty commonplace -- the usual sugar and vinegar. Anyone have a good one? I want to use it in a class where I introduce people to some of the vegetables they see in Chinese supermarkets, but don't know what they are, or how to use them.
  13. Dejah --- I've never seen fresh lily buds in the markets or in a Chinatown. Or did you use them from your garden?
  14. I love those little eathenware pots! I use them as pencil holders, for plants, and I have a stack of them that I just can't throw away!
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