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1/2 C mung beans
1/4 C sugar
water
1. rinse the mung beans and soak in water overnight
2. pour the beans and the water it had been soaking in into a pot. Cook for 10 minutes. Save the liquid for later. Some of the nutrient maybe destroyed by long cooking, let simmer for 1 1/2 to 2 hours.
3. pour in the sugar and mix until dissolved. let boil another 20 minutes. if the water is getting low, just add more. Add the reserved liquid.
If you have peppermint, cook them in water for a few minutes and add The liquid to the soup.
serve it warm or let cool and eat with some ice cubes.
Salad:
- 4 cups shredded cabbage
- 1/2 cup shredded carrot
- 1 cucumber (sliced and cut into shred)
- 1 1/2 – 2 cups mung bean sprouts
- 3/4 teaspoon sesame seed oil
- 1-2 pieces Mung bean starch sheet, or agar shreds
- Garnish (optional):
- 2 teaspoons chopped fresh cilantro leaves, or as desired
Dressing:
- 2 teaspoons canola oil
- 2 T vinegar
- 1/2 T mustard
- 1 T soy sauce
- 1/2 t sugar
- 1 t chopped ginger
- 1 green onion, chopped
Heat Oil, stir-fry ginger and onion until fragrant. Add the rest of the dressing ingredients , cook until the liquid has reduced to a minimum.
Preparation:
Wash the vegetables and drain thoroughly. Shred the cabbage and carrots. Toss the shredded cabbage, carrots, cucumber and mung bean sprouts (blanched in boiling water for 2 minutes) in a large bowl. Set aside.
Soak mung bean starch sheets, then boil, rinse with cold water, add to the vegetable mix and toss.
Stir the sesame oil into the vinegar. Place the dressing on the top of the vegetables and toss again. Add salt to your taste. Add the cilantro, if using.
* All ingredients should be adjusted to individual taste.
2 C. flour
3/8 C. boiling water
1/4 C cold water
Fried oil flour mixture* ( 1 C. flour, 1/2 oil, 1/2 C. water)
1/4 C sesame seeds
½ T salt
1 T flour Makes 12
Place flour in a mixing bowl; add boiling water; mix and add cold water; mix again; knead into a smooth, elastic dough (about 5‑8 minutes).
Lightly oil surface of counter; using a rolling pin, roll dough into a square 1 1/2‑feet long and 1 1/2‑foot wide; spread surface evenly with fried oil flour mixture and sprinkle with salt and flour. Starting from nearest horizontal edge, roll up jelly‑roll style; cut into 12 pieces and pinch ends of each piece so that filling doesn’t spill out edges. Pinched edges on sides of one piece. Place rolling pin at about two‑third’s mark from furthest edge; roll out (away from you) about 4‑inches. Fold piece into thirds; turn piece to vertical. Place rolling pin at half‑way mark and flatten; fold piece into half. Place rolling pin at half‑way mark and flatten; fold into half again. With seam‑side down dip into sesame seeds; Place rolling pin at half‑way mark to flatten sesame side down and roll into a 6 x 3 inch rectangle. Place on a cookie sheet, sesame side down and repeat procedure for all other pieces.
Preheat oven to 4oo and bake 5 minutes; turn over breads and bake another 5 minutes until both sides are crispy and golden brown; remove and serve.
* To make fried oil flour mixture: Stir and fry 1 C until lightly brown, add oil and continue fry, turn off heat, mix together water and salt. let cool.
These breads may be served stuffed with hot “you tiau” accompanied by “Soy milk” for a traditional Chinese breakfast or stuffed with meat, vegetables, etc. for snacks or a light meal.
Another version
3 C. fermented yeast dough
2 T. sesame paste, thin out with oil and soy sauce( or water). mix with 1/2 of the oil flour mixture. Do the same as above. make 15.
1/3 lbs. pork picnic shoulder or Turkey breast
2 T. vegetable oil
A:
1T. soy sauce
2 t. salt
4 T. sugar
If meat contains different grain sections, cut to separate; cook with 3C. water; when water boiling turn to medium heat cook 30 minutes until soft.* Using the bottom of a bottle, mash to flat pieces; place mashed meat and liquid in pan; add meat liquid and (A) continue to mix over low heat until very dry. (Soft meat flakes) Serve.
To make “Crispy Meat Flakes” add 2T. oil to soft meat flakes and continue to stir‑fry over low heat until dry and golden brown; remove and serve.
If no pressure cooker is available, place meat in a covered casserole and cook 1 hour over low heat until meat is very tender.
Fish Flakes :
Cut 1 1/3 lb. fish into ½ inch thick slices; steam with 2 stalks green onion, 2 slices ginger root, 1 T. rice wine over medium heat for 10 minutes. Place fish and steamed liquid and in pan and mash finely over low heat; add (A); continue to stir‑fry until mixture is dry; and 1 ½ T. Oil (this stir‑frying process should take about one hour). Continue to mix and fry over low heat until mixture becomes flaky and golden brown. Remove and serve.
Chicken, about 2 2/3 lbs.
A:
1 1/2T. salt
1 T. rice wine
2 stalks green onion
2 slices ginger root
B:
1 C chicken stock
¼ t. salt
1 t. sesame oil
Spoon (A) mixture over outside and inside cavity of chicken; let stand 30 minutes. Place chicken in 10C. water (water should reach halfway up chicken’s side) and cook over high heat until water reaches a boil; turn heat to low and cook covered 10 minutes. Turn chicken over to other side and cook an additional 10 minutes; remove chicken and let cool.
Cut chicken into bite‑size pieces and place skin‑side down in a medium‑sized soup bowl (pack pieces tightly as to fill a mold); add (B) mixture and place in refrigerator to cool and become firm. Before serving invert onto serving plate to form illustrated shape; serve.
Garnish with tomato and lettuce.
Simple Cold Chicken Appetizer
1 whole chicken (2 2/3 lbs.)
Ingradients: as above
Follow step as directed above. Or, place marinated chicken, breast‑side up in pan and steam 20 minutes over high heat; remove chicken and let cool. Cut chicken through bone into bite‑size pieces and arrange on serving plate. Serve with soy sauce.
2 lbs. lean, boneless chuck steak
A:
3 C. water
3 slices ginger root
2 stalks green onion
½ TBS 5 spices powder
Combined ingredients
B:
1 T. soy sauce
2 t. salt
3 T. sugar
1 T. Rice wine
Mix A with beef; place in a pressure cooker and cook 15 minutes or place in a covered pot and cook 40 min. over medium heat until no blood seen; let cool and drain (retain liquid).
Cut beef along grain into paper‑thin slice, place in a pan with retained liquid and; stir over low heat until mixtures is dry; remove and spread pieces flat on a cookie sheet; preheat oven to 350; bake 20 minutes; remove and serve.
Variations:
“Spicy Hot Beef Squares”: Follow directions and add 1 T. hot pepper powder to (B).
Curry Beef Jerky: add ½ T. curry powder, ½ T. hot pepper to (B).
A:
3 C. glutinous rice
¼ C. dried shrimp (optional)
1/2 t. salt
1/4 t. sugar
1/2 T. soy sauce
1/4 t. black pepper
B:
3 T. soy sauce
¼ t. black pepper
¼ t. sugar
½ t. rice wine
2T. minced & sauteed shallot
2/3 lb. pork flank (fresh bacon)
3 Chinese black pre‑softened mushrooms
20 bamboo leaves
10 pieces of string
Rinse rice until water runs clear; drain and soak 1 hour; drain again lightly. Wash bamboo leaves and cook in boiling water 5 minutes; remove and drain.
Cut pork into 20 pieces; cut mushrooms into 10 pieces; mix meat and mushroom pieces with (B) and let soak 20 minutes. Equally divide above ingredients into 10 portions (filling).
Heat pan and 4T, oil: stir fry dried shrimp until fragrant; add rice and (A). Stir‑fry over medium heat until dry; remove and separate into 10 portions; let cool.
Place 2 leaves together; fold into a cone shape (as a make‑shift pastry bag) however one top should be Longer than the other, add 1/2 of a rice portion, pressing rice gently to line cone; add one portion of filling and then cover with the other half of the rice portion. Fold over long end of leaves to form a cover and encase rice and filling; wrap and bind with string. Place finished “jungdz” in pressure cooker with water to cover, cook 20 minutes over medium heat.
If no pressure cooker is available, place jungdz in a pot with water to cover and cook covered over medium
heat for 1 hour.
1. Filling: (notes from Margaret – I use the recipe of moon cake filling instead of this)
1 oz. (1/4 C) black sesame seeds*
1 oz. vegetable oil
2 1/2 T. confectioners sugar
Rinse sesame seeds; stir‑fry over low heat (no oil) until fragrant (about 30 seconds); grind into a fine powder. Oil mix with black sesame seed powder and sugar until smooth; place in refrigerator and let cool until solid (about 1/2 hour); cut into 20 pieces .
Roll each piece into a ball
2. Skin:
1 C. glutinous rice flour
1/4 C. boiling water
1/4 C. cold water
Mix ingredients into smooth dough (if needed: add small amount of water/rice flour very slowly as you knead the dough) ; roll into a long roll and cut into 20 pieces;
3. Procedure:
Roll each piece of skin into a ball; use palm of hand to flatten into a 3‑inch circle. Place 1 portion filling in center of “skin” circle and gather edges around filling, pinch to seal. Roll into a ball; repeat for other balls. Bring 5 C. water to a boil; add glutinous rice balls and let cook 5 minutes over medium heat until they rise to the surface; pour soup and balls into serving bowl and serve.
You may also substitute peanuts or red bean paste (for making red bean paste) in filling for sesame seeds.
“Sweet Rice Balls with Fermented Rice Wine” Follow the above recipe, when the balls rise to the water surface, add 1/2 C. sugar, 3T. Fermented rice wine and bring mixture to a boil; add 2 beaten eggs, turn off heat. Pour into a serving bowl and serve.
Traditionally, wonton soup is served as a light lunch or between‑meal snack, never as the soup course in a meal. For this reason, the number of wontons per serving varies greatly, depending on diners’ appetites. When served as the soup course.
6 oz shrimp in their shells
2 oz ground pork or chicken
112 Tbs Shao‑sing wine, sake, or dry sherry
3/4 tsp salt
1 Tbs soy sauce
Dash white pepper
1/2 tsp minced ginger
3 Tbs chopped bamboo shoots or water chestnuts
30 wonton wrappers, commercial
4 cups stock
Dash black pepper
1 tsp sesame oil
1 Tbsp finely chopped scallion
Shell and clean shrimp. Cut into pea‑sized pieces.
To make filling, in a bowl combine shrimp, pork or chicken, wine, 1/4 tsp salt, 1/2 Tbsp soy sauce, white pepper, ginger, and bamboo shoots or water chestnuts; mix well.
The “ To” version:
Filling:
shrimp in their shells
Ground pork or chicken
Salt
Dash white pepper or black pepper
Minced ginger
Soup with some kind of broth, Chinese cabbage or leafy vegetable.
Cook wanton separately with water. Ladle in the soup above.
One of the family favorites, reputedly dubbed “da mian” by Doug.
Continue reading Da4 Mian4
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