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- 4 cups glutinous rice
- 1/4 cup dried shrimp
- 4 1/2 Tbsp soy sauce, divided
- 1/2 tsp salt
- 1/2 tsp pepper, divided
- 2/3 lb pork flank or sliced bacon
- 1/2 cup peanuts or lotus seeds (optional)
- 3 Chinese black mushrooms
- 2 Tbsp sliced fried shallots
- 1/2 Tbsp cooking wine
- 1 tsp sugar
- 4 Tbsp oil
- 40 bamboo leaves
- 20 pieces of string
Rinse the rice until the water runs clear then soak it in water for 3 hours; drain and divide it into 10 portions. Wash the bamboo leaves and strings then boil them for 5 minutes; remove and drain.
Filling: Cut the pork and mushrooms into 20 pieces each; marinade them with 3 Tbsp soy sauce, 2 Tbsp sliced, fried shallots, 1/2 Tbsp cooking wine, 1 tsp sugar, and 1/4 tsp pepper.
Heat the pan then add 4 Tbsp oil; stir-fry the dried shrimp until fragrant. Add the rice and 1 1/2 Tbsp soy sauce, 1/2 tsp salt, and 1/4 t pepper; stir until mixed well.
Lengthwise, overlap 2 leaves together then bend them to form a conical shape (To use as a wrapper), one end should be longer than the other. Put 1/2 portion of the rice and one piece each of the following in the conical shaped leaves: pork, black mushrooms. Cover ingredients with the other half of the rice.
Wrap the leaves and tie them with a string. Place the finished ”Zong Zi” in a pot then add water to cover. Bring the water to a boil; turn the heat to low and cook the “Zong Zi” covered for 1 hour or until the rice is cooked; remove and serve.
The filling may be changed according to individual preference.
Adapted from http://www.recipecottage.com/asian/jungdz.html
Ingredients:
- 2 lbs chicken, cut into pieces
- 2 scallions, cut into 2 inch sections
- 4 slices fresh ginger
- 1 whole star anise
- 1 T sugar
- 1/2 t salt
- 3 T soy sauce
- 2 T sherry, or cooking wine
- 1/2 C water
- 7 mushrooms, soaked, cut into quarters
Directions:
Brown chicken and mushroom in oil. Add scallions, ginger, star anise, sugar, salt, soy sauce. Stir fry a min, cover and cook over medium-low heat 30 min, then reduce to low to reduce the liquid. Remove the star anise when serving.
Also called “fish flavored eggplant” because the seasonings are similar to those for a Chinese fish dish. The recipe itself is slightly modified from Florence Lin’s Chinese Regional Cookbook.
Continue reading Szechuan eggplant (yu2 xiang1 qie2 zi3)
Ingredients:
- 2 ½ C Whole wheat flour
- 1 ½ C Flour
- 2 ¾ C Boiling water
- some Scallion (or Saung-tsung)
- Oil
- Salt
Instructions:
- Mix the 5 C of flour with the boiling water to soft dough.
- Let the dough stand for at least half an hour.
- Flatten the dough to about 2-3 mm thick.
- Spread a thin layer of scallion (or Saung-tsung), salt and oil on the flattened dough.
- Roll the flattened dough to a cylinder.
- Cut to 10 equal pieces.
- Make each piece to a round piece.
- Flatten the piece to very thin (~2mm).
- Put a little oil in the frying pan and cook both sides to golden color.
- If you want to store some in the freezer, stack the pieces from Step 8 with plastic wrap in between and put them on a paper plate and freeze them. Then you can cook one whenever you want to eat one.
Ingredients:
- 4 pork chops or pork tenderloins
- bread crumbs
- 1 egg
- flour
- oil (for frying)
marinade:
- 1 T soy sauce
- 1 T rice wine
- 2 t sugar
- 1/2 t salt
- 2 green onion, chopped
- 5 slices ginger, chopped
- 1/4 t five-spice powder
Directions:
- Tenderize meat pork with a meat mallet. If you’re short on time, pound to at least 1/4 inch thickness or thinner.
- Mix the marinate sauce with pork. Allow to marinate for 30 minutes. (I’ve marinated it as long as 1 day and as little as 10 minutes.).
- Coat each pork chop with flour, dip into egg (stirred with 2 t water), then coat with bread crumbs.
- Heat enough oil in a large skillet to cover bottom. Place pork in pan when oil begins to shimmer. Cook pork chops over med-high heat until cooked through.
for one serving
Cooked rice: 1 bowl
beef: 1 small piece
soy sauce: 2 teaspoon
cornstarch: 1 teaspoon
black pepper: to your taste
sugar: 1/2 teaspoon
sesame oil: 1/2 teaspoon
1. Marinate the shredded beef with soy sauce and cornstarch
2. Stir fry the beef (with some black pepper and sugar).
3. Add rice and some sesame oil.
Makes 20
Filling:
2T. honey or maltose or corn syrup
3/4 C. confectioners’ sugar
2 T. butter
3 T. flour
Skin:
A: 2C. flour
4 T. shortening
8 T. water
B: Oil flour:
1 1/2C. flour
6 T. shortening
Filling:
Briefly heat honey or maltose until soft; remove from heat. Sift confectioners’ sugar and add butter; cream together and add honey and flour. Knead into a smooth dough and roll to a long roll; cut into 20 pieces.
Skin: Mix ingredients of (2) and roll into a long roll; cut into 20 pieces (A). Mix ingredients of (1) and roll into a long roll; cut into 20 pieces (B)
Procedure:
(1) Flatten (A) pieces; place (B) pieces in center of (A) pieces and wrap edges to enclose (B)
(2) Lightly flatten each piece and place a portion of filling in center of skin; gather edges to enclose filling; pinch to seal. Using a rolling pin, roll each into a 2‑inch flat circle. Place cakes on a cookie pan; preheat oven to 360; bake sheets 10 minutes; remove and cool; serve.
Makes 24 buns
1 recipe “Basic Yeast Dough”
Oil
3 oz. sugar
Prepare dough according to “Basic Yeast Dough”.
Remove risen dough from bowl; knead on floured surface until smooth and elastic (about 5‑7 minutes); divide dough into 2 portions.
Using rolling pin, roll each section into large rectangles about 1/5 inch thick; spread surface thinly with oil ; roll up, jelly‑roll style, into a roll 21/2‑inches across. Shred each roll and divide shreds into 12 equal groups; take each shred group and lightly stretch until shreds are about 6‑inches long . Holding one end of shreds, wrap the other around index and forefinger; tuck end underneath to form snail shape (Makes 24). Place finished buns on squares of paper.
Let rise 30 minutes until springy to the touch; place in a steamer 2‑inches apart; steam 12 minutes. Serve hot,
5~ 6 servings
2/3 lb red bean
10 cup water
1 C sugar
Place beans, with water to cover, in a pan; cook 2 minutes over medium heat; drain and place in a pressure cooker with 10C. water; cook 20 minutes over medium heat*. add sugar; pour into a serving bowl and serve.
If no pressure cooker is available, place beans and water in a casserole and cook 1 hour covered over medium heat.
This is the easiest way to make soy milk. No squeezing from a bag. All you need is a super fine seive. If you don’t have super fine seive, you can use a cloth bag.
- 3/4 C soy beans
- 4 cup Water
Wash the soy beans, pick out any discolored bits, stones and broken beans.
Cover with plenty of cold water, and leave to soak for at least 8 hours, or overnite.
Drain the soy beans and rinse. In the meantime, boil the water.
Put the soy beans in your blender or and add enough water to barely cover the beans. Blend at low, add water to 3/4 of the cup, then go to high without stopping, about 2 to 3 minutes, until the beans are very finely ground. Pour the mixture to the seive on top of a pot. After filtration, put back the ground up soy to the blender again for another extraction, use the rest of the boiling water and blend another 2-3 minutes. Filter again. The filtered liquid is soy milk. Cook on the stovetop at medium heat until start to boil, lower the heat and cook another 10 minutes. Store in a glass jar in the refrigerator.
Add sugar or honey for taste.
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