tag:blogger.com,1999:blog-39759993912291054102024-02-06T22:09:23.995-08:00The True Taste of Chinaabstractsurrealisthttp://www.blogger.com/profile/05596564060863982741noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-3975999391229105410.post-3628666321991640792015-02-18T12:12:00.000-08:002015-07-29T13:50:25.000-07:00Dong Po Pork 东坡肉<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Overlooking West Lake from Lei Feng Pagoda.</td></tr>
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Hangzhou is the capital and largest city of <a href="http://en.wikipedia.org/wiki/Zhejiang">Zhejiang</a> Province in Eastern China, and is listed as one of the <a href="http://en.wikipedia.org/wiki/Historical_capitals_of_China">Seven Ancient Capitals of China</a>. It remains one of the most renowned and prosperous cities of China for much of the last 1,000 years, due in part to its beautiful and natural scenery. </div>
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<tr><td class="tr-caption" style="text-align: center;">Young couple enjoying each others company and the view.</td></tr>
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The city's West Lake is its best-known attraction. It's a beautiful lake surrounded by a couple of winding causeways, with various boat rides, and bike rental shops for tourist to fully enjoy all the lake has to offer, and on the day Sam and I were there it was a beautiful spring day with a perfect 68F temperature.</div>
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<tr><td class="tr-caption" style="text-align: center;">Traditional period boat on West Lake.</td></tr>
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Sam and I took a boat ride out onto one of the largest of the three small islands in the center of the lake, literally translated, "The Three Pools Reflecting The Moon". Next to the island are three pagodas partially submerged in the water. These were originally created as land markers when doing the hydro construction. With time and age taking it's toll on the original pagodas, three new ones were constructed a couple dynasties later, and circles were cut out of the top on the new design, that in the moonlight creates reflections of the moon on the water. </div>
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These pagodas are so famous, that they are on the back of the equivalent of the one dollar bill.<br />
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<tr><td class="tr-caption" style="text-align: center;">Taking an afternoon nap at West Lake.</td></tr>
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When researching a name, or information on one thing, I often find that there is a story within a story, and so on, to where I end up down a rabbit hole of history, and information. In looking up the name of the largest of the islands we took the boat ride to, I came across the story as to it's name, but also how and why it got it's name. The name of the island is Little Ying. The story of how it got it's name is rather interesting. The first emperor of China, Qin Shi Huang of the Qin dynasty longed for immortality above all in life. He spent his entire life looking for the cure for death. He turned his best Taoist monks into alchemist, with them spending countless hours mixing potions, and pills. One potion for longevity is actually the discovery of gunpowder. One of Qin Shi Huang's most trusted monks, Xu Fu told him of three islands in the East China Sea, and upon each island is a mountain, upon each mountain lives a god. One is the god of fortune, one is the god of luck, and the other is the god of longevity.</div>
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<tr><td class="tr-caption" style="text-align: center;">Young boy wearing Qing Emperor costume.</td></tr>
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The only way to reach these mysterious islands, is to be pure of heart. Xu Fu asked the emperor for 500 boys, and 500 girls, telling the emperor that with these children he would surely be able to find the islands, and one of the children would be able to obtain the fruit from the god, that once eaten would grant the receiver immortality. Xu Fu knowing that he had created the story in his head, had long since decided to never return, and the legend goes that he settled on one of the mountains that is called Ying. That mountain today is know as Japan. It's has long been whispered among Chinese folk writers that the descendants of modern Japan owe their very existence to this Taoist monk, and the 500 boys, and 500 girls, but factually we may never know.</div>
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<tr><td class="tr-caption" style="text-align: center;">Older couple having a lakeside nap with umbrella blocking the sun.</td></tr>
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Tens of thousands of years ago. Silt then blocked the way to the sea and the lake was formed. A drill in the lake-bed in 1975 found the sediment of the sea, which confirmed its origin. One folk story goes Tens of thousands of years ago. Silt then blocked the way to the sea and the lake was formed. A drill in the lake-bed in 1975 found the sediment of the sea, which confirmed its origin. One folk story goes that during the Spring Festival of this year, people brought him gifts that during the Spring Festival of this year, people brought him gifts of pork and a local wine called Shaoxing. Su Dongpo thought that he should share his bounty with the workers, so he told his chef to prepare the pork and send it to the workers. Much to his surprise, his chefs had cooked wine and meat together, but the result was the pork was extraordinary delicious. Su Dongpo being a widely eulogized, and respected governor received the honor that when pork that was prepared in this manner, it was then referred to as “Dongpo Pork“ by the local people, and has become a famous traditional dish of Hangzhou.</div>
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<tr><td class="tr-caption" style="text-align: center;">Mother and daughter playing in the water at west Lake.</td></tr>
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Another story goes that Su Dongpo Created this dish quite by accident at some point in his life more than 700 years ago during the Song Dynasty (960-1279). He was stewing some fatty pork, and became deeply involved in a chess match and forgot about the dish braising over the fire. He remembered only after the pork sent fragrant wafts from the cooking pot. To his surprise it had produced a very tasty meal and was greatly pleased with the results, and quickly added it to his recipe repertoire.</div>
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<tr><td class="tr-caption" style="text-align: center;">Distance shot of causeway bridge at West Lake.</td></tr>
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With China being the only remaining civilization still intact from the ancient world, there are many stories as to the history of a dish, and it's origin, but most of them I often find tend to be wrapped in romanticism, and less historical fact, but either way they make the dish a bit more appealing, and interesting to me. This is one such dish.</div>
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<b><i><span style="color: #990000; font-size: small;">PICTURES CAN BE CLICKED ON TO ENJOY A LARGER VIEW.</span></i></b></h3>
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This is a delicate textured meat dish with a huge flavor. The layers of texture between the skin, fat and meat are what makes this dish so appealing to me personally. The sweetness of the "red braising" is but just an added bonus. I do recommend that you have an equal meat to fat ratio, or the meat tends to become too dense, and tough.<br />
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2 lb pork belly, skin on <br />
2 T Vegetable oil<br />
1/2 Cup (or more, if you like it sweeter) Chinese brown sugar, smashed into bits.<br />
Cotton string<br />
1. Boiling cleaned pork belly to remove any smell and blood. Drain and, cut the pork belly into 2 inch squares. Tie each piece of belly with string so that the meat keeps its shape and stays intact.<br />
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2. Put the oil into an unheated wok and add the smashed sugar, cooking over low heat until sugar has dissolved. Add the pork and stir fry on all sides well until the meat turns a golden brown. Then remove from heat and set aside.<br />
<span style="color: #990000;"><span style="background-color: white;">WARNING</span>:</span> The fat will splatter, and pop. You must have a lid handy.<br />
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3. In a medium-sized heavy based pot, put all the following together in a pot and bring it to a boil and simmer for 5 minutes:<br />
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1 1/4 cups Shaoxing wine<br />
3 Whole pieces of star anise<br />
1 Piece cinnamon bark, about 2 inches long<br />
1 Large bunch of spring onions, tied into a bundle<br />
3 Thick slices of fresh young ginger<br />
3 T dark soy sauce*<br />
4 T light soy sauce*<br />
1/2 t Sesame oil<br />
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*The Dongpo pork flavor relies heavily on the quality and flavor of the dark soy sauce used, so be sure you use one that's good. For the dark soy, I recommend Shinho 6 months fermented soy sauce. It tends to have a sweet hint to it.<br />
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4. Add the pork pieces and the sugar syrup into the boiling sauce, reduce the heat to low and let it simmer for 1 1/2 hours. You can adjust the seasoning of the sauce at this point but remember that the sauce will thicken and be saltier.<br />
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5. Put the pork pieces and sauce into a big heat-proof bowl or dish and steam for at least 3 hours. If kept overnight at this point and re-steamed for another hour or more the next day, it's even better. If the sauce is thin, pour it into a small pot (without the pork) and heat it on high to evaporate and thicken it. Pour the thickened sauce over the pork pieces to serve.<br />
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Cooks Helpful Hints: I have prepared this in the crock pot with reasonable success. You just put everything in a crock pot after step 3. and put it on low for 5 hours or so. Just remember the longer you cook it, the more tender it becomes.</div>
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abstractsurrealisthttp://www.blogger.com/profile/05596564060863982741noreply@blogger.com3tag:blogger.com,1999:blog-3975999391229105410.post-52202390129788702672015-01-16T21:08:00.000-08:002015-02-19T11:36:30.747-08:00Chopstick (筷子), History, and Etiquette<div class="separator" style="clear: both; text-align: center;">
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<b>History:</b><br />
Chinese people have been using chopsticks as main tableware for more than 3,000 years and were first used about 5,000 years ago.The earliest evidence of a pair of chopsticks made out of bronze was excavated from the Ruins of Yin near Anyang, Henan, dated roughly around the time of the Shang dynasty (1766-1122 BCE) It is thought that people cooked their food in large pots which held heat for a long time, and hasty eaters then broke twigs off trees to retrieve the food. By 400 B.C., because of such a large population, and dwindling resources, food was chopped into small pieces so it could be cooked rapidly to conserve fuel. The pieces of food were small enough that they negated the need for knives at the dinner table, and thus, chopsticks became staple utensils. It is also thought that during The Han Dynasty (206 BC – AD 220) Confucius, who was a vegetarian, advised people not to use knives at the table because knives would remind them of the slaughterhouse.<br />
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Chopsticks have been made from a variety of materials. Bamboo has been the most common, and popular material because it is inexpensive, readily available, easy to split, resistant to heat, and odor. Cedar, sandalwood, teak, pine, and bone have been used to make chopsticks as well. Throughout out history, the very wealthy had chopsticks that have been made from various different materials including jade, brass, coral, ivory, bronze, silver, and gold.<br />
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In the times of the dynasty periods, it was thought that silver chopsticks would turn black if they came into contact with poisoned food. It is now known that silver had no reaction to arsenic or cyanide, but if rotten eggs, onions, or garlic were used, the hydrogen sulfide they released might cause the chopsticks to change color.Traditionally Chinese chopsticks are usually 9 to 10 inches long and rectangular with a blunt end, as opposed to the sharp point sometime seen.<br />
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<a name='more'></a><b> Rules of Etiquette:</b><br />
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Chopsticks are to be used as an extension of one's fingers, to pick up portions of food which are prepared and brought to the table in small and convenient pieces.<br />
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Chopsticks may also be used as a means for sweeping rice and other nominal morsels directly into ones mouth from the bowl.<br />
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Always hold your chopsticks towards their end, the further away from the food the better. This is not only proper etiquette, it gives you better leverage.<br />
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After you have finished eating, or are not using your chopsticks, lay them down in front of you with the tips to left.<br />
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Do not stick chopsticks into your food, especially not into rice. This is reminds one of death. This is a ritual done only at funerals when rice is put into a small bowl on the altar, with the chopsticks sticking straight up.<br />
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Never pass food directly from one set of chopsticks to another. Again, this is a funeral tradition that involves the bones of a cremated body, and the immediate family members.<br />
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It's considered rude to point, wave them in the air, or play with your chopsticks.<br />
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<b>How to use Chopsticks:</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHJlWtioKkMHriCloYEuehN0ZM7rEJXZUJfRrVKnS4kkTKdK21BkyKMh-F6_MjfUITLjxC9QRwoDk2-cHcp-XSQwp8tskOZtzcFR6fQNnR3C0rMVmNIBsi0Xhu5_ugrROYuet6ir-ejWoG/s1600/chopsticksori.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHJlWtioKkMHriCloYEuehN0ZM7rEJXZUJfRrVKnS4kkTKdK21BkyKMh-F6_MjfUITLjxC9QRwoDk2-cHcp-XSQwp8tskOZtzcFR6fQNnR3C0rMVmNIBsi0Xhu5_ugrROYuet6ir-ejWoG/s320/chopsticksori.gif" height="165" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHJlWtioKkMHriCloYEuehN0ZM7rEJXZUJfRrVKnS4kkTKdK21BkyKMh-F6_MjfUITLjxC9QRwoDk2-cHcp-XSQwp8tskOZtzcFR6fQNnR3C0rMVmNIBsi0Xhu5_ugrROYuet6ir-ejWoG/s1600/chopsticksori.gif">Click to see</a></div>
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To separate a piece of food in two, simply exert controlled pressure on the chopsticks while moving them apart from each other in order to tear the food. This takes some practice. With larger pieces of food it is acceptable to pick the whole morsel of food up with your chopsticks and take a small bite.<br />
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<b>Further Information:</b><br />
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For those really interested in chopsticks visit the Kuaizi Museum in Shanghai. The museum has collected over 1,000 pairs of chopsticks. The oldest pair ever unearthed is from the Tang Dynasty (618 - 907 AD). Kuaizi is the Chinese word for chopsticks, meaning 'quick little fellows'. Fear of using chopsticks is called consecotaleophobia.abstractsurrealisthttp://www.blogger.com/profile/05596564060863982741noreply@blogger.com0tag:blogger.com,1999:blog-3975999391229105410.post-19385370725839747942014-12-30T14:47:00.000-08:002015-02-19T11:37:19.487-08:00Pork with Beijing Sauce (京酱肉丝)<div class="separator" style="clear: both; text-align: center;">
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I made this Beijing dish the other day upon Sam's suggestion, before I had ever tried it. It's always a surprise to me when I have Sam translating a recipe for me, and I have no idea what the dish will eventually taste like. In Chinese cooking I've found that many times you have to use the exact amount called for or you throw the dish off so to speak. I think a lot of this has to do with the Chinese cuisine being so delicately balanced. This is one dish that this proved to be true for me. Even though I had no idea what it was going to taste like, or even what it was supposed to taste like while I was preparing it. I added just a shade to much catsup, and so it threw off the sweetness, into too much of a tomato taste. Up to this point I've only had a few Beijing dishes, but I've enjoyed everyone I've had. For my western readers, I'd say this is closer to what you may be use to compared to many of the other dishes I've posted. Most restaurant at least here in my area tend to prepare mainly Cantonese dishes, and this is kind of along those lines. Most westerners who are familiar with moo shu pork will find this dish similar. The difference being moo shu pork has wood ear mushrooms, carrots, and soy sauce, and sometime shredded eggs. This dish is more of a restaurant style dish, where moo shu is more of a "home style" dish.<br />
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<a name='more'></a><b>Ingredients:</b><br />
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<a href="http://4.bp.blogspot.com/-L6eHTFsos_A/TYz2Ym2wz9I/AAAAAAAACrw/1WGTYCPvDo8/s1600/50px-Bacon.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-L6eHTFsos_A/TYz2Ym2wz9I/AAAAAAAACrw/1WGTYCPvDo8/s1600/50px-Bacon.png" /></a></div>
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1 lb. Pork tenderloin, thinly sliced<br />
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1 bunch green onions, julienned (Lisbon preferred)*<br />
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1 egg<br />
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<a href="http://2.bp.blogspot.com/-wMI4As48ZvI/TY1xv2is50I/AAAAAAAAC8Q/0XkqYJMEngo/s1600/zhenjiangvinegar.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-wMI4As48ZvI/TY1xv2is50I/AAAAAAAAC8Q/0XkqYJMEngo/s1600/zhenjiangvinegar.png" /></a></div>
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3 Tbsp Shaishing wine<br />
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1 Tbsp corn starch<br />
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<a href="http://1.bp.blogspot.com/-isFWIjgpJ7k/TcB277zv1BI/AAAAAAAADZs/1YFoBzvjz9g/s1600/50px+oyster+sauce.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-isFWIjgpJ7k/TcB277zv1BI/AAAAAAAADZs/1YFoBzvjz9g/s1600/50px+oyster+sauce.png" /></a></div>
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1 Tbsp oyster sauce<br />
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<a href="http://2.bp.blogspot.com/-I3RLTaQDeJ4/TYz6_eq5OcI/AAAAAAAACt4/Of11nchFnLY/s1600/50px-Olive_Oil.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-I3RLTaQDeJ4/TYz6_eq5OcI/AAAAAAAACt4/Of11nchFnLY/s1600/50px-Olive_Oil.png" /></a></div>
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1 Tbsp sesame oil<br />
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<a href="http://1.bp.blogspot.com/-CFGO-p_08Zo/TboOdVEnERI/AAAAAAAADQw/jlB_lYLvMn4/s1600/50px-KetchupBottle.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-CFGO-p_08Zo/TboOdVEnERI/AAAAAAAADQw/jlB_lYLvMn4/s1600/50px-KetchupBottle.png" /></a></div>
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1 Tbsp catsup<br />
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<a href="http://3.bp.blogspot.com/-__sPk-_UXSc/TcB3ihHJW2I/AAAAAAAADaQ/xzOCsD_OOos/s1600/50px+sweet+bean+paste.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-__sPk-_UXSc/TcB3ihHJW2I/AAAAAAAADaQ/xzOCsD_OOos/s1600/50px+sweet+bean+paste.png" /></a></div>
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1 Tbsp sweet bean sauce<br />
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<b>Instructions:</b><br />
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1. Put the pork in a bowl, and pour in the Shaishing wine over the top, and mix thoroughly. Let rest for 30 minutes.<br />
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2. Add the egg with the pork, and mix together.<br />
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3. Add the corn starch to the pork and mix together.<br />
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4. Julienne the onions into 1 inch strips, and soak in warm salt water for 30 minutes.<br />
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5. In a bowl whisk together the oyster sauce, sesame oil, catsup, and sweet bean sauce.<br />
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6. In a wok add oil, and heat.<br />
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7. Add the pork to the hot oil and stir fry.<br />
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8. Add the sauce to the pork and stir fry.<br />
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9. Drain the onions, and arrange decoratively onto a plate.<br />
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10. Place the pork over the onions.<br />
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11. Serve with Chinese pancakes, or crapes.<br />
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<b>Cooks Helpful Hints:</b><br />
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Soaking the onions take away some of the hot bitter flavor.abstractsurrealisthttp://www.blogger.com/profile/05596564060863982741noreply@blogger.com1tag:blogger.com,1999:blog-3975999391229105410.post-56043881453045962532014-11-23T09:15:00.000-08:002015-02-19T11:38:09.217-08:00Spicy Lotus Root (香炒莲藕)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBK1JpoPrxsfz6JUOo5jc2d_KxTiMo9P7MC85P4QM4RNqLh1-3nfAJOsxCyzEJD6tE59pUUmGGaIcmOYucNpi2Nb6_P0x1mT6D9fpXfDRkllgx0slXw0QvOCEgoOxLuwEnVY1GAJALBxTg/s1600/lotrotus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBK1JpoPrxsfz6JUOo5jc2d_KxTiMo9P7MC85P4QM4RNqLh1-3nfAJOsxCyzEJD6tE59pUUmGGaIcmOYucNpi2Nb6_P0x1mT6D9fpXfDRkllgx0slXw0QvOCEgoOxLuwEnVY1GAJALBxTg/s400/lotrotus.jpg" height="400" width="397" /></a></div>
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I have seen lotus root in the<a href="http://www.asiamartgrocery.com/"> Asian grocery</a> stores for several years, and always wondered what it was. It wasn't until my mother in-law came to visit last summer that I had the chance to try it. She prepared it this way, and in a pork soup as well. This is when my love affair with this amazing tasting tuber started. I've almost totally dropped potato out of my life since I've met lotus. Depending on how you prepare lotus, depends on it's texture. Stir fried like this, it has a texture to me that is reminiscent of a water chestnut, but hints of a potato that's undercooked a bit. Even though this is an odd looking vegetable to many westerners, I'm sure if you try this easy recipe you will fall in love as well if you like fried potatoes.</div>
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<a name='more'></a><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">Lotus root is a very common vegetable throughout most of Asia, but most are harvested in China in the autumn, just before the plants go dormant, and when lots of starch has been stored. They are usually about 2-3 inches in diameter and 8-12 inches long between the nodes. Select the smoother skinned tubers without splits or cracks. Because they are harvested from the mud, make sure to wash them thoroughly with soap and water even before you peel them. Soaking them in salt water takes some of the starch out, and personally makes me feel that they are cleaner. </span><br />
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Spicy Lotus Root<br />
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<b>Ingredients: </b><br />
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<a href="http://4.bp.blogspot.com/-fv4By1agNmM/TY0-4CZEILI/AAAAAAAACyI/e29bXonVgDg/s1600/lotus_flower_icon__50x50__54ie.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-fv4By1agNmM/TY0-4CZEILI/AAAAAAAACyI/e29bXonVgDg/s1600/lotus_flower_icon__50x50__54ie.png" /></a></div>
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1 whole lotus root<br />
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<a href="http://4.bp.blogspot.com/-eJX-tzWBdco/TY1MrX3x7mI/AAAAAAAACzQ/WvkLJUvtV4c/s1600/salt.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-eJX-tzWBdco/TY1MrX3x7mI/AAAAAAAACzQ/WvkLJUvtV4c/s1600/salt.png" /></a></div>
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2 Tbsp salt<br />
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4 Tbsp of vegetable oil<br />
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<a href="http://1.bp.blogspot.com/-TQfpKqmA9Wg/TYz600xJf_I/AAAAAAAACss/9NlSfXTiAhM/s1600/50px-Chili.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-TQfpKqmA9Wg/TYz600xJf_I/AAAAAAAACss/9NlSfXTiAhM/s1600/50px-Chili.png" /></a></div>
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6 dried red chili peppers<br />
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10 numbing peppers<br />
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<a href="http://2.bp.blogspot.com/-jIkMNNjKEqU/TYz618h4SZI/AAAAAAAACtM/n1vVUDETvUs/s1600/50px-Ginger.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-jIkMNNjKEqU/TYz618h4SZI/AAAAAAAACtM/n1vVUDETvUs/s1600/50px-Ginger.png" /></a></div>
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5 slices of ginger<br />
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<a href="http://2.bp.blogspot.com/-aS5U2FaPdV8/TYz61ZmB4FI/AAAAAAAACtI/25-PCprtVRU/s1600/50px-Garlic.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-aS5U2FaPdV8/TYz61ZmB4FI/AAAAAAAACtI/25-PCprtVRU/s1600/50px-Garlic.png" /></a></div>
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5 cloves of garlic<br />
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<a href="http://2.bp.blogspot.com/-I3RLTaQDeJ4/TYz6_eq5OcI/AAAAAAAACt4/Of11nchFnLY/s1600/50px-Olive_Oil.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-I3RLTaQDeJ4/TYz6_eq5OcI/AAAAAAAACt4/Of11nchFnLY/s1600/50px-Olive_Oil.png" /></a></div>
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3 tsp sesame oil<br />
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<a href="http://4.bp.blogspot.com/-0n7tlMkHR1A/TYz7J6e-kDI/AAAAAAAACuo/ZKwGHtmi6hM/s1600/50px-Salt.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-0n7tlMkHR1A/TYz7J6e-kDI/AAAAAAAACuo/ZKwGHtmi6hM/s1600/50px-Salt.png" /></a></div>
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1 tsp sugar<br />
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1 tsp chicken bouillon granules<br />
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1 green onion diced<br />
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<b>Instructions:</b><br />
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1. Slice the lotus into thin slices.<br />
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2. Soak the lotus slices in room temperature salt water for 20 minutes.<br />
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3. Heat the vegetable oil in the wok, and add the numbing peppers. Break the dried red chili peppers, and add them to the oil as well, and stir fry until the are a deep red.<br />
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4. Add the garlic, and ginger, and fry until the edges start to darken.<br />
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5. Add the lotus slices, and stir fry until they start to become tender.<br />
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6. Add the sugar, chicken bouillon, green onions, and finish with a drizzle of sesame oil.<br />
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7. Plate and serve.<br />
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<a href="http://3.bp.blogspot.com/-Ys6f6zCkUzk/TY0XX1x_9KI/AAAAAAAACwo/vYPy1yzgoRw/s1600/50px-BlackTea.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Ys6f6zCkUzk/TY0XX1x_9KI/AAAAAAAACwo/vYPy1yzgoRw/s1600/50px-BlackTea.png" /></a></div>
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<b>Cooks Helpful Hints:</b><br />
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You can also add bean paste if you want a more spicy, full flavor.<br />
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<b>Enjoy!</b>abstractsurrealisthttp://www.blogger.com/profile/05596564060863982741noreply@blogger.com0tag:blogger.com,1999:blog-3975999391229105410.post-30293965343752409342014-11-18T22:04:00.000-08:002015-02-19T11:38:40.122-08:00Three Cups Chicken (三杯鸡)<div style="text-align: center;">
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San be ji is one of the earlier, true tasting Chinese dishes I attempted to prepare. Here in the western world the majority of the Chinese food consumed is Cantonese in style, but numerous things are added and deleted to the original recipe to satisfy the westerns pallet, nose, and eyes. With that being said, I should also clue you in that unlike our recipes for certain dishes (meatloaf, chili) in the western world, Chinese dishes have only one true recipe in the classic Chinese cuisine. There is only one way of preparing a dish, the right way. It will always look, smell, taste, and have the same texture no matter who prepares the dish. This is the basis of my blog, and my search for these classic Chinese dishes, and their preparation.</div>
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I was visiting my husband in the fall of 2009 at the start of the fall semester. He'd become roommates with two young ladies that were from China as well, named Joyce, and Nora. To celebrate their new found friendship, and becoming roomies. I decided to prepare a nice dinner. I made fried pork chops, peas, whipped potatoes, macaroni and cheese, corn on the cob, and baked Alaska drizzled with chocolate for dessert. In sharing my western foods with them, I was to be over shadowed in my mind by a much tastier dish. At this dinner was a dish that was to be the beginning of my interest, and love for Chinese cooking. Another friend of the girls, named Enan joined us for dinner as well. Enan had brought with her a small black clay pot for an addition to the dinner. The yummy goodness inside of this small black pot was San bei ji, or 3 cup chicken. As do many Chinese cooks I've found, she said it wasn't any good. She didn't have the Thai basil it required, and had to use sweet basil instead, and offered other reasons as to why it was just not up to her standards. I personally thought it was just amazing. The soft tender chicken morsels melted in my mouth, spreading layers of flavors dancing across my pallet. I attempted to prepare this San bei ji a few days later, but it was just not right. Armed with Sam's perfect pallet, and his translation skills, I went on a quest for the perfect recipe for this amazing 3 cup chicken. After about 3 attempts, I finally achieved the dish, and have received great praise since from all who have tried it. Not because of my great ability, but because I found the right recipe, and ingredients. The story of the dishes origin relates to the Song Dynasty's national hero <a href="http://en.wikipedia.org/wiki/Wen_Tianxiang">Wen Tianxiang</a>, a Jiangxi native, next to the <a href="http://en.wikipedia.org/wiki/Fujian">Fujian province</a>. A sympathetic prison warden cooked the dish for Wen Tianxiang as his last supper, using the limited resources available before his execution.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Sam, Phill (me) Enan, Joyce, and Nora</span></td></tr>
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3 Cups Chicken</div>
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<b>Ingredients:</b></div>
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1/3 cup sesame oil</div>
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<a href="https://lh4.googleusercontent.com/-jIkMNNjKEqU/TYz618h4SZI/AAAAAAAACtM/n1vVUDETvUs/s1600/50px-Ginger.png" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-jIkMNNjKEqU/TYz618h4SZI/AAAAAAAACtM/n1vVUDETvUs/s1600/50px-Ginger.png" /></a></div>
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10 slices thin fresh ginger sliced into coins</div>
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1 whole bulb garlic - peeled, mashed and rough diced</div>
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2 lbs bone-in chicken rough cut pieces</div>
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1/3 cup Shaoxing/hua tiau wine*</div>
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<a href="https://lh4.googleusercontent.com/-xmqbQkUGVpQ/TY1n8AfWVGI/AAAAAAAAC7c/xR1eJj7xBt0/s1600/soy+sauce.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-xmqbQkUGVpQ/TY1n8AfWVGI/AAAAAAAAC7c/xR1eJj7xBt0/s1600/soy+sauce.png" /></a></div>
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1/3 cup soy sauce</div>
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2 Serrano peppers, quartered and sliced with seeds</div>
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(different peppers for hot or mild flavor can be used)</div>
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3 tbs sugar</div>
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2 cups Thai basil - whole with stems**</div>
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1 cup of 1-inch sections of scallion<br />
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<b>Instructions:</b></div>
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1. Heat the sesame oil in a pan until it's very hot, and sizzling.</div>
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2. Add the sliced ginger fry until the edges turn crispy and curl up.</div>
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3. Add the rough diced garlic until it starts to turn golden brown.</div>
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4. Rough chop the chicken into a little bigger than bite size pieces leaving the bones intact.</div>
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This allows for the bone marrow to be released when cooking heightening the chicken flavor. I prefer to use leg quarters, because they don't have many small bones, they absorb the chicken flavors better, and become more juicy than white, or breast meat.</div>
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5. Stir fry the chicken until you can see no pink, and it starts to become a dark golden, and crispy.</div>
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6. Add the 1/3 cup Shaoxing/hua tiau wine, and let the liquid get hot. Then add 1/3 cup soy sauce.</div>
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7. Add 2 Serrano peppers, thinly sliced, being sure to add the seeds as well, because this is where many of the hot capsaicin, and flavors are found. Make sure the liquid is hot, but the chicken is not sticking to the pan. Be careful to not stir to aggressively or the chicken will come apart, or fall off the bone.</div>
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8. Now you sprinkle the 3 tablespoons of sugar over the top of the chicken, continuing to stir fry. The sugar adds a shiny glaze to the liquid, as well as a light sweetness as a balance to the hot chili, the bitter basil, and the sour vinegar of the wine, and the salty of the soy sauce.</div>
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9. Cover with lid, turn heat to low until meat is tender, and sauce thickens,about 30 minutes. Once the liquid has thickened, and the chicken has soaked it up, add 3 or four whole stems of Thai basil, as well as the scallions, lightly toss.</div>
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10. Cover for a a few more minutes to allow the Thai basil to release their aroma, and flavors, around 5 minutes.</div>
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The balance lesson here is to make sure the timing is correct when you add each ingredient making sure the chicken soaks up all of the flavors and becomes tender without falling apart. So that it is whole pieces, but has soaked up all the flavors, and is dark brown in color. It makes a nice contrast to the plain white rice when served "Gai fan style". which is Chinese for over rice.</div>
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<b>Cooks Helpful Hints:</b></div>
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Sesame oil is about half the price in an Asian grocery as to what it is in a western grocery.</div>
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Older dried ginger that is more ripe has a much better flavor, and in this dish you don't peel it. It adds flavor like the potato skin offers to a potato when fried.</div>
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*Shaoxing wine is a special cooking wine from Shaoxi city, Zhejiang Province. The one I used for this dish is hua tiau Shaoxing wine, it's reddish brown in color. Of the 4 Shaoxing wines it's the sweetest in flavor, reddish brown in color, and lowest in alcohol, and cost about $2.00 for a large bottle in my local Asian grocery. $2.00 for a large bottle in my local Asian grocery.</div>
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**Thai basil is about $1.25 a bunch at my local Asian grocery. It is a bit purple under the leaves. It has a anise herb or licorice taste. Quite different than sweet basil really.</div>
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<b>Enjoy!</b></div>
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abstractsurrealisthttp://www.blogger.com/profile/05596564060863982741noreply@blogger.com0tag:blogger.com,1999:blog-3975999391229105410.post-3322350534298162572014-10-27T13:44:00.000-07:002015-02-19T11:39:06.927-08:00Mouth Watering Chicken (口水鸡)<div class="separator" style="clear: both; text-align: center;">
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This is one Chinese dish that is a dichotomy to me for sure. A hot dish that is served cold. This dish was originally named bai kan ji (white chopped chicken), but in the 1990's it was changed. <a href="http://en.wikipedia.org/wiki/Guo_Moruo">Guo Moruo</a> a famous modern Chinese poet wrote about his childhood memories, and of the tender succulent slices of chicken in the spicy deep red oil. He remarked how just his memory, and thinking about this dish from his childhood made his mouth water. That is how this dish got it's recent name as mouth watering chicken. Here in the west, salad, and sometimes soups are usually the only time we serve a dish cold with the exception of dessert. In Chinese cuisine cold dishes are served as an appetizer, and are called "welcoming dishes", or "meeting dishes". Depending on the look and taste of the cold dish, it is said to influence a guests decision as to whether the impending meal will be good or not. Cold dishes in China are mostly prepared after cutting and seasoning, being especially particular about the matching of the ingredients, ones cutting skills, as well. Cold dishes tend to be characterized by superior ingredients, fragrant taste, crispiness, tenderness, bright colors, as well as clean and beautiful artistic designs.<br />
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<a name='more'></a>Mouth Watering Chicken<br />
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<b>Ingredients:</b><br />
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<a href="https://lh4.googleusercontent.com/-9JSS-byWXPU/TYz60m-JNnI/AAAAAAAACsk/ERDImx-htlk/s1600/50px-Chicken.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-9JSS-byWXPU/TYz60m-JNnI/AAAAAAAACsk/ERDImx-htlk/s1600/50px-Chicken.png" /></a></div>
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1 whole chicken<br />
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1/2 cup Shaoxing/hua tiau wine<br />
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2 tsp Salt<br />
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6 sprigs of scallions<br />
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4 Tbsp sesame oil<br />
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2 Tbsp <a href="http://thetruetasteofchina.blogspot.com/2011/04/sichuan-chili-oil.html">chili oil</a><br />
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1 tsp chopped Sichuan peppercorns<br />
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<a href="https://lh5.googleusercontent.com/-TQfpKqmA9Wg/TYz600xJf_I/AAAAAAAACss/9NlSfXTiAhM/s1600/50px-Chili.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-TQfpKqmA9Wg/TYz600xJf_I/AAAAAAAACss/9NlSfXTiAhM/s1600/50px-Chili.png" /></a></div>
<br />
10 whole dried chilies<br />
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<a href="https://lh3.googleusercontent.com/-4gheAqoiPec/TY1t4fkM_bI/AAAAAAAAC7w/l7CQiXTlNic/s1600/rosemary.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-4gheAqoiPec/TY1t4fkM_bI/AAAAAAAAC7w/l7CQiXTlNic/s1600/rosemary.png" /></a></div>
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4 Tbsp chili paste<br />
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<a href="https://lh5.googleusercontent.com/-EX02lHy7UrU/TY09UKT3zsI/AAAAAAAACx4/Xba1Sus8GOk/s1600/90131jalapeno_2.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-EX02lHy7UrU/TY09UKT3zsI/AAAAAAAACx4/Xba1Sus8GOk/s1600/90131jalapeno_2.png" /></a></div>
<br />
8 tbsp light soy sauce<br />
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<a href="https://lh5.googleusercontent.com/-wMI4As48ZvI/TY1xv2is50I/AAAAAAAAC8Q/0XkqYJMEngo/s1600/zhenjiangvinegar.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-wMI4As48ZvI/TY1xv2is50I/AAAAAAAAC8Q/0XkqYJMEngo/s1600/zhenjiangvinegar.png" /></a></div>
<br />
4 Tbsp Zhenjiang vinegar<br />
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<a href="https://lh6.googleusercontent.com/-0n7tlMkHR1A/TYz7J6e-kDI/AAAAAAAACuo/ZKwGHtmi6hM/s1600/50px-Salt.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-0n7tlMkHR1A/TYz7J6e-kDI/AAAAAAAACuo/ZKwGHtmi6hM/s1600/50px-Salt.png" /></a></div>
<br />
2 tbsp sugar<br />
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<a href="https://lh4.googleusercontent.com/-jIkMNNjKEqU/TYz618h4SZI/AAAAAAAACtM/n1vVUDETvUs/s1600/50px-Ginger.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-jIkMNNjKEqU/TYz618h4SZI/AAAAAAAACtM/n1vVUDETvUs/s1600/50px-Ginger.png" /></a></div>
<br />
1 Tbsp finely diced ginger or ginger paste<br />
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<a href="https://lh3.googleusercontent.com/-aS5U2FaPdV8/TYz61ZmB4FI/AAAAAAAACtI/25-PCprtVRU/s1600/50px-Garlic.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-aS5U2FaPdV8/TYz61ZmB4FI/AAAAAAAACtI/25-PCprtVRU/s1600/50px-Garlic.png" /></a></div>
<br />
1 Tbsp pressed garlic or garlic paste<br />
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<a href="https://lh6.googleusercontent.com/-iNPSRtPId5U/TY1xwdvnvWI/AAAAAAAAC8U/OHuQkQrtpJQ/s1600/cilantro.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-iNPSRtPId5U/TY1xwdvnvWI/AAAAAAAAC8U/OHuQkQrtpJQ/s1600/cilantro.png" /></a></div>
<br />
3 Tbsp finely chopped cilantro<br />
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<a href="https://lh5.googleusercontent.com/-j0C6yHrqykg/TY1GWHPP5SI/AAAAAAAACyc/pUSeBjcVdtg/s1600/50px-Peanuts.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-j0C6yHrqykg/TY1GWHPP5SI/AAAAAAAACyc/pUSeBjcVdtg/s1600/50px-Peanuts.png" /></a></div>
<br />
3 Tbsp whole roasted peanuts<br />
<br />
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<a href="https://lh4.googleusercontent.com/-fDdATBW-rbk/TYz61FoT0MI/AAAAAAAACs4/08B7NETkbTc/s1600/50px-Easter_Spices.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-fDdATBW-rbk/TYz61FoT0MI/AAAAAAAACs4/08B7NETkbTc/s1600/50px-Easter_Spices.png" /></a></div>
<br />
1 Tbs roasted sesame seeds<br />
<br />
<br />
<b>Instructions:</b><br />
<b><br />
</b><br />
1. Bring enough water in a pot to cover 1/2 of the chicken to a boil.<br />
<br />
2. Add 4 sprigs chopped scallions cut about 1 inch long, with the Shaoxing wine to the water.<br />
<br />
3. Boil chicken util it's tender to the touch, and cooked throughout.<br />
<br />
4. Remove the chicken from the water and put it on a plate to cool, and rest until it is room temperature.<br />
<br />
5. As the chicken is cooling heat the chili oil, sesame oil in a pan until extremely hot, and toss in the whole dried chilies, and chopped Sichuan peppercorns. Toss them in the oil until they are fragrant. Then remove pan from the heat.<br />
<br />
6. Add in the light soy sauce, and Zhenjiang vinegar to the oil until it's mixed together completely.<br />
<br />
7. Now add in the chili paste, sugar, ginger, garlic, and cilantro, and set aside to cool.<br />
<br />
8. Remove the bones from the chicken, and slice chicken into 1/2 inch slices.<br />
<br />
9. Pour oil/sauce mixture over chicken.<br />
<br />
10. Sprinkle the roasted peanuts, and toasted sesame seeds over the top of the chicken.<br />
<br />
11. Garnish with diced scallions, and cilantro sprigs.<br />
<br />
12. Refrigerate for about 1 hour, making sure it's cold, and serve.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://lh4.googleusercontent.com/-Ys6f6zCkUzk/TY0XX1x_9KI/AAAAAAAACwo/vYPy1yzgoRw/s1600/50px-BlackTea.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-Ys6f6zCkUzk/TY0XX1x_9KI/AAAAAAAACwo/vYPy1yzgoRw/s1600/50px-BlackTea.png" /></a></div>
<br />
<b>Cooks Helpful Hints:</b><br />
<br />
<br />
Use boneless chicken breast, and thighs if you don't want to fuss with the bones. The chicken that's been deboned before the cooking process tends to hold it's shape, and stay together after it's been cut. I also pressure cook my chicken to insure the tenderness, but it's not necessary.<br />
<br />
I've found that this dish is better the second day. The time in the refrigerator allows the seasoning, and oil to penetrate the chicken.<br />
<div>
<br />
<b>Enjoy!</b><br />
<br /></div>
abstractsurrealisthttp://www.blogger.com/profile/05596564060863982741noreply@blogger.com0tag:blogger.com,1999:blog-3975999391229105410.post-55170604490160979282014-08-11T12:26:00.000-07:002015-02-19T11:46:22.085-08:00Hot and Sour Potato Thread (醋溜土豆丝)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbCzH6eEbhiqRq9o3n_w3A75VCq6OGD08SCvNY_H-ZvJj0T7OXo3McmaQ7kZ5W2d9PFu_KxP-uqwd5OE358eLnZWlBVEVJQNOqyMOKO7WRcRsthMtJfMDp60VTb_14UoRukFlnBzgQk8Cn/s1600/potwire.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbCzH6eEbhiqRq9o3n_w3A75VCq6OGD08SCvNY_H-ZvJj0T7OXo3McmaQ7kZ5W2d9PFu_KxP-uqwd5OE358eLnZWlBVEVJQNOqyMOKO7WRcRsthMtJfMDp60VTb_14UoRukFlnBzgQk8Cn/s400/potwire.jpg" height="371" width="400" /></a></div>
<br />
This is another famous home style Sichuan cold dish. This is an easy dish to make, it just involves good knife skills or a mandolin.<br />
<br />
<a name='more'></a>Hot and Sour Potato Thread<br />
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<b>Ingredients:</b><br />
<br />
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<a href="http://1.bp.blogspot.com/-QWjLbnckpWM/TYz7JEV3cLI/AAAAAAAACuY/gAtZ7exPnVk/s1600/50px-Potato.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-QWjLbnckpWM/TYz7JEV3cLI/AAAAAAAACuY/gAtZ7exPnVk/s1600/50px-Potato.png" /></a></div>
<br />
2 whole potatoes julienned<br />
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<a href="http://4.bp.blogspot.com/-DOQNIkkP65A/TY0XYocL68I/AAAAAAAACw4/SAt-AClyUpQ/s1600/50px-Jalapenos.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-DOQNIkkP65A/TY0XYocL68I/AAAAAAAACw4/SAt-AClyUpQ/s1600/50px-Jalapenos.png" /></a></div>
<br />
2 fresh green chilies<br />
<br />
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<a href="http://2.bp.blogspot.com/-aS5U2FaPdV8/TYz61ZmB4FI/AAAAAAAACtI/25-PCprtVRU/s1600/50px-Garlic.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-aS5U2FaPdV8/TYz61ZmB4FI/AAAAAAAACtI/25-PCprtVRU/s1600/50px-Garlic.png" /></a></div>
<br />
3 cloves garlic (thinly sliced)<br />
<br />
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10 numbing peppers<br />
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<a href="http://1.bp.blogspot.com/-TQfpKqmA9Wg/TYz600xJf_I/AAAAAAAACss/9NlSfXTiAhM/s1600/50px-Chili.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-TQfpKqmA9Wg/TYz600xJf_I/AAAAAAAACss/9NlSfXTiAhM/s1600/50px-Chili.png" /></a></div>
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5 dried red chilies<br />
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<a href="http://1.bp.blogspot.com/-w4oDuaaS92w/TY1OcJyc2xI/AAAAAAAAC0A/HqKyQBhLqVY/s1600/maple-syrup-50x50.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-w4oDuaaS92w/TY1OcJyc2xI/AAAAAAAAC0A/HqKyQBhLqVY/s1600/maple-syrup-50x50.png" /></a></div>
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1 Tbsp <a href="http://thetruetasteofchina.blogspot.com/2011/04/sichuan-chili-oil.html">chili oil</a><br />
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<a href="http://4.bp.blogspot.com/-eJX-tzWBdco/TY1MrX3x7mI/AAAAAAAACzQ/WvkLJUvtV4c/s1600/salt.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-eJX-tzWBdco/TY1MrX3x7mI/AAAAAAAACzQ/WvkLJUvtV4c/s1600/salt.png" /></a></div>
<br />
1 tsp salt<br />
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<a href="http://4.bp.blogspot.com/-8Uhpj8oDtZA/TY0XYYq-WZI/AAAAAAAACw0/qM35MfV1A_8/s1600/50px-FruitWine.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-8Uhpj8oDtZA/TY0XYYq-WZI/AAAAAAAACw0/qM35MfV1A_8/s1600/50px-FruitWine.png" /></a></div>
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3 Tbsp white rice wine vinegar<br />
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<a href="http://1.bp.blogspot.com/-SduGfWqgGV0/TY77y8ZzMsI/AAAAAAAADDs/tVdMpO0Nza8/s1600/50px-FlaxseedOil.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-SduGfWqgGV0/TY77y8ZzMsI/AAAAAAAADDs/tVdMpO0Nza8/s1600/50px-FlaxseedOil.png" /></a></div>
<br />
1/4 cup vegetable oil<br />
<br />
<br />
<b>Instructions:</b><br />
<br />
1. Julienne the potatoes, and soak them in a bowl of salt water for about 10 minutes, then rinse.<br />
Repeat this process until the starch is washed away from them, and the water is clear.<br />
<br />
2. Put the oil in a wok and heat it on high.<br />
<br />
3. Put the numbing peppers, and dried chilies in the oil, and fry until fragrant, then add the garlic.<br />
<br />
4. Remove the peppers, and garlic from the oil.<br />
<br />
5. Add the potato strips, and salt to the wok, and stir fry for about 4 minutes.<br />
Until they are a little bit tender, and remove from wok.<br />
<br />
6. Add the chili oil, green chilies, and rice wine vinegar to the potatoes, toss thoroughly and plate.<br />
<br />
7. Let stand until room temperature, or chill.<br />
<div>
<br /></div>
<div>
<b>Enjoy!</b></div>
abstractsurrealisthttp://www.blogger.com/profile/05596564060863982741noreply@blogger.com1tag:blogger.com,1999:blog-3975999391229105410.post-49531629496291557562014-07-29T13:55:00.000-07:002015-02-19T11:42:24.242-08:00Numbing Pepper (花椒)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3G24gRTwVpA8pJdRmDATeN21z2jU4czGThKHDp_F7Tb1I4NN5tAcsjLaYGFes05cmFTSbJDdtvHDHphhL2afOumQo_6JdvJbCo7pqyBJh1BeT-GViSI_hx-xsvdrIvL4zwF56cmNEWcuf/s1600/wb16_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3G24gRTwVpA8pJdRmDATeN21z2jU4czGThKHDp_F7Tb1I4NN5tAcsjLaYGFes05cmFTSbJDdtvHDHphhL2afOumQo_6JdvJbCo7pqyBJh1BeT-GViSI_hx-xsvdrIvL4zwF56cmNEWcuf/s400/wb16_2.jpg" width="400" /></a></div>
<br />
Hua Jiao, Sichuan pepper, flower pepper, numbing pepper, thorny ash berry, fagara, sansho, and anise pepper to name a few. This pepper may have many names, but only one unmistakable flavor, and aroma. Oh the beautiful fragrance this lovely looking little flower peppercorn gives off. It's fragrance is flowery, and not at all pungent, but a little like anesthesia from the dentist, and unmistakable when it's being toasted. The taste isn't hot, but instead it numbs your tongue, with a slight lemon metal tasting sting. But even thought it's referred to as a flower pepper, it's is not a flower, or a peppercorn at all. It's actually a berry from the thorny ash tree indigenous to China. Inside this berry hides the seed that can cause so much tongue numbing pleasure. The blend from Sichuan is recognized as the best, even though there are six known varieties of this spice. According to Harold McGee (<i>On Food And Cooking: The Science And Lore Of The Kitchen</i>, second edition, p429, 2004), they are not simply pungent; "they produce a strange tingling, buzzing, numbing sensation that is something like the effect of carbonated drinks or of a mild electrical current (touching the terminals of a nine-volt battery to the tongue). This is a must for most every Sichuan dish, and a condiment on every Sichuan cooks counter.abstractsurrealisthttp://www.blogger.com/profile/05596564060863982741noreply@blogger.com1tag:blogger.com,1999:blog-3975999391229105410.post-36761603523464243912014-06-28T18:41:00.000-07:002015-02-19T11:42:01.919-08:00Chinese Eggs and Tomatoes (蕃茄炒蛋)<div class="separator" style="clear: both; text-align: center;">
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When my mother-in law first prepared this dish for lunch, I thought to myself what an odd combination. Tomatoes and eggs are just not something I'd think of putting together. I don't really know why, but us westerners only think of eggs as a breakfast food generally speaking. I do have to say this dish was a complete surprise to me. The texture of the eggs are a nice soft sponge like texture, and the salt and sugar combination adds a completely different flavor element to the scrambled eggs, and the ever so slight onion flavor of the scallions bring the whole dish together. This is a dish from the <a href="http://en.wikipedia.org/wiki/Jiangsu">Jiangsu</a> province. The province famous for <a href="http://en.wikipedia.org/wiki/Suzhou">"The Garden City"</a>.<br />
<br />
<a name='more'></a><br />
<b>Ingredients:</b><br />
<br />
<a href="http://4.bp.blogspot.com/-Dnvqa26PfL4/TYz61Z7uN-I/AAAAAAAACtE/-3KO9_vz0NE/s1600/50px-Egg.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Dnvqa26PfL4/TYz61Z7uN-I/AAAAAAAACtE/-3KO9_vz0NE/s1600/50px-Egg.png" /></a><br />
4 eggs beaten together<br />
<br />
<br />
<a href="http://4.bp.blogspot.com/-5tqcl6L7kLU/TYz7Q89iY7I/AAAAAAAACvA/NfwoaKnl1EM/s1600/50px-Water.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-5tqcl6L7kLU/TYz7Q89iY7I/AAAAAAAACvA/NfwoaKnl1EM/s1600/50px-Water.png" /></a><br />
1 Tbsp water<br />
<br />
<br />
<a href="http://1.bp.blogspot.com/-9SDrzpzWuSo/TYz7Q44QbhI/AAAAAAAACvE/_0TERyy6m6s/s1600/50px-Tomato.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-9SDrzpzWuSo/TYz7Q44QbhI/AAAAAAAACvE/_0TERyy6m6s/s1600/50px-Tomato.png" /></a><br />
1 large fresh tomato, peeled, and wedged<br />
<br />
<br />
<a href="http://1.bp.blogspot.com/-ScVKM9I8YtE/TY0XYzrxhJI/AAAAAAAACxA/HE7aV2B7BYE/s1600/50px-Leeks.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ScVKM9I8YtE/TY0XYzrxhJI/AAAAAAAACxA/HE7aV2B7BYE/s1600/50px-Leeks.png" /></a><span class="Apple-tab-span" style="white-space: pre;"> </span><br />
1 large green onion stalk, chopped<br />
<br />
<a href="http://4.bp.blogspot.com/-0n7tlMkHR1A/TYz7J6e-kDI/AAAAAAAACuo/ZKwGHtmi6hM/s1600/50px-Salt.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-0n7tlMkHR1A/TYz7J6e-kDI/AAAAAAAACuo/ZKwGHtmi6hM/s1600/50px-Salt.png" /></a><br />
<br />
1 tsp of sugar<br />
<br />
<br />
<a href="http://4.bp.blogspot.com/-eJX-tzWBdco/TY1MrX3x7mI/AAAAAAAACzQ/WvkLJUvtV4c/s1600/salt.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-eJX-tzWBdco/TY1MrX3x7mI/AAAAAAAACzQ/WvkLJUvtV4c/s1600/salt.png" /></a><br />
Lg dash of salt<br />
<br />
<br />
<b>Instructions:</b><br />
<br />
1. Put oil in a wok, and heat just before burning point.<br />
<br />
2. Whisk together the eggs, water, and sugar.<br />
<br />
3. Toss in the eggs, water, and sugar mixture, and scramble until fully cooked.<br />
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4. Add the wedged tomatoes to the wok, along with any of the tomatoes juices.<br />
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5. Stir fry the tomatoes with the eggs together, until the tomatoes become a bit soft, but still retain their shape.<br />
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6. Add the salt, and the diced scallions to the wok, and quickly stir fry about 30 seconds, and plate.<br />
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7. Serve with plain white rice.<br />
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<a href="http://3.bp.blogspot.com/-Ys6f6zCkUzk/TY0XX1x_9KI/AAAAAAAACwo/vYPy1yzgoRw/s1600/50px-BlackTea.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Ys6f6zCkUzk/TY0XX1x_9KI/AAAAAAAACwo/vYPy1yzgoRw/s1600/50px-BlackTea.png" /></a> <br />
<b>Cooks Helpful Hints:</b><br />
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Adding water to the eggs make them liter and more fluffy. While most people add milk, this does add a small added flavor profile, but it weights the eggs down.<br />
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Many Chinese cooks dice the tomato, but I think it is easier to pick up wedges with chop sticks.<br />
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Tomatoes release their sugar and start to caramelize after just a few Min's. of heat. Only allow them to cook for a short time though. You want them to retain their shape for artist presentation.<br />
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<b>Enjoy!</b>abstractsurrealisthttp://www.blogger.com/profile/05596564060863982741noreply@blogger.com0tag:blogger.com,1999:blog-3975999391229105410.post-90068367103616947772014-05-30T18:25:00.000-07:002015-02-19T11:42:56.252-08:00Ma Po Tofu (麻婆豆腐)<div class="separator" style="clear: both; text-align: center;">
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Pock marked old lady tofu is not the most tasty name I'd come up with for this amazing tofu dish, but that's the literal translation for Ma Po Tofu. The story goes that at the outskirts of town in Chengdu, the capital city of the Sichuan province, there lived an old pock marked face lady. She was a poor old widow and would often have farmers on the way to the city stay as borders in her house. This was an inexpensive, an easy dish to make, that garnered her much notoriety amongst the travelers. There are seven different distinct characteristics about this dish. To start, the dish is served cauldron boiling and bubbling hot. The chili bean paste and chili oil adds the heat to the taste. The flower pepper, or Sichuan pepper adds a hot and numbing mouth effect, and a medicinal flower aroma. The feel of the silken soft tofu on the pallet brings a tender and soft texture, while the black beans bring a freshness to the dish. These seven characteristics are considered to be the most defining of authentic Ma po Tofu. I've made this dish with ground beef, ground pork, and vegetarian style. The pork suites my pallet best, but because there are so many layers of flavors here, this dish can still stand perfect, meatless.</div>
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<a name='more'></a>Ma po Tofu<br />
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<b>Ingredients:</b></div>
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<a href="http://1.bp.blogspot.com/-4OlghLmuLt0/TYz7JB0oz_I/AAAAAAAACuQ/hGt-jbAYUjA/s1600/50px-Pork.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-4OlghLmuLt0/TYz7JB0oz_I/AAAAAAAACuQ/hGt-jbAYUjA/s1600/50px-Pork.png" /></a></div>
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1/2 lb. ground pork or beef</div>
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2 Tbsp <a href="http://thetruetasteofchina.blogspot.com/2011/04/sichuan-chili-oil.html">chili oil</a></div>
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1/2 Tbsp ground <a href="http://thetruetasteofchina.blogspot.com/2011/03/numbing-pepper.html">Sichuan pepper</a></div>
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2 cloves of minced garlic</div>
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1 tsp minced ginger</div>
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2 1/2 Tbsp chili bean paste</div>
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1 Tbsp Shaoxing/hua tiau wine</div>
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2 tsp soy sauce</div>
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2 tsp sugar</div>
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1 Tbsp cornstarch</div>
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2 Tbsp chicken stock</div>
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2 Tbsp fermented black beans</div>
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1 block soft silken or medium-firm tofu cut into 1inch cubes.</div>
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2 Tbsp sesame oil</div>
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3 scallions diced</div>
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<b>Instruction: </b></div>
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1. Fry the ground beef or pork until it's cooked through. Remove from wok and set a side.</div>
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2. Put chili oil into wok and heat until it's extremely hot.</div>
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3. Once the oil is hot add the Sichuan pepper, garlic, and ginger until you smell the fragrance, then turn down the heat.</div>
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4. Add bean paste, and Shaoxing wine, soy sauce, sugar until the sauce is thick.</div>
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5. Add the cooked meat to the sauce.</div>
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6. Blend the cornstarch with enough oil to make a rue.</div>
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7. Turn heat up and add in the chicken stock.</div>
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8. Add the black beans to the mixture.</div>
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9. Add the tofu slowly to the mixture, and tenderly toss in sauce. Making sure not to crush the soft tofu.</div>
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10. Reduce heat and let it simmer until the sauce thickens.</div>
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11. Top off with sesame oil after you remove from the heat.</div>
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12. Garnish with scallions.</div>
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<b>Cooks helpful hints:</b></div>
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When thickening the sauce, mix the cornstarch with oil first to make a paste. This paste, called a roux will</div>
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thicken the sauce, and alleviate lumps of cornstarch.</div>
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Add the sesame at the end so that the flavor of the sesame doesn't burn off. Dark sesame oil (Asian) has a stronger flavor and is used in small quantities, generally only for flavoring foods.</div>
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This once again another dish I find that is better the second day. This extra time allows the flavors to soak into the tofu. But the contrast of the strong sauce with the bland tofu is great as well on the first day.</div>
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<b>Enjoy!</b></div>
abstractsurrealisthttp://www.blogger.com/profile/05596564060863982741noreply@blogger.com0tag:blogger.com,1999:blog-3975999391229105410.post-22431928221822933882014-04-28T18:09:00.000-07:002015-02-19T11:47:16.877-08:00Fried Tomatoes and Tofu (番茄炒豆腐)<div class="separator" style="clear: both; text-align: center;">
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This is a simple dish with lovely flavors, and great textures. I like to use this to accompany spicy dishes, and dishes that have bolder, and stronger flavors. It gives a nice balance to offset these dishes.<br />
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<a name='more'></a><b>Ingredients:</b><br />
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<a href="http://1.bp.blogspot.com/-9SDrzpzWuSo/TYz7Q44QbhI/AAAAAAAACvE/_0TERyy6m6s/s1600/50px-Tomato.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-9SDrzpzWuSo/TYz7Q44QbhI/AAAAAAAACvE/_0TERyy6m6s/s1600/50px-Tomato.png" /></a></div>
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2 tomatoes<br />
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1 block of silken tofu<br />
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1/2 cup of soy beans or sweet peas<br />
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1 Tbsp catsup<br />
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1 Tbsp salt<br />
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1 tsp sugar<br />
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3 Tbsp of vegetable oil<br />
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<b>Preparation:</b><br />
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1. Cube the tofu into bite size pieces, and put into boiling water for 1 minute, remove, strain, and set aside.<br />
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2. Wedge the tomatoes, reserving any juice to the side.<br />
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3. Whisk the catsup, salt, sugar, and tomato juice together, and set aside.<br />
<br />
4. In a wok heat the vegetable oil, and add in the soy beans or sweet peas, and stir fry for about 1 minute.<br />
<br />
5. Add the tofu into the wok with the tomatoes and stir fry for another minute.<br />
<br />
6. Add the tomatoes, and stir fry for another minute.<br />
<br />
7. Now add the sauce mixture and stir fry for another minute, or until the sauce thickens a bit.<br />
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8. Plate and serve.<br />
<br />
Enjoy!abstractsurrealisthttp://www.blogger.com/profile/05596564060863982741noreply@blogger.com0tag:blogger.com,1999:blog-3975999391229105410.post-11223269707133252182014-04-17T17:49:00.000-07:002015-02-19T11:47:02.967-08:00Sichuan Chili Oil (四川辣椒油)<div class="separator" style="clear: both; text-align: center;">
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Before I had visited the Sichuan Province, I never gave chili oil much thought. The only chili oil I had ever used was the typical store bought, bottled kind. I thought the taste was just plain hot oil, and not much flavor. Now I know how different chili oils can be from brand to brand, and from region to region. This is the kind I prefer because of the depths of flavors it imparts, and honestly the nutty taste is so fragrant that the smell makes you think you could just scoop up a spoon and take a bite. I like to use it many ways, and it's an essential item for anyone cooking a true tasting Sichuan dish, because this one truly imparts all the flavors from the region.<br />
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<a name='more'></a>Sichuan Chili Oil<br />
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<b>Ingredients:</b><br />
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2 cups canola oil*<br />
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1 Tbsp salt<br />
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1 stick of cinnamon, broken and crushed<br />
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4 star anise pods<br />
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1 whole cardamom crushed<br />
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1/2 tsp whole cloves crushed<br />
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4 slices smashed ginger<br />
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6 cloves of smashed garlic<br />
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3 Tbsp numbing peppercorns (crushed)<br />
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8 Tbsp chili flakes (ground, or crushed)<br />
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1 Tbsp chili powder<br />
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3 Tbsp peanuts<br />
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1 Tbsp roasted sesame seeds<br />
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1 cup sesame oil<br />
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<b>Instructions:</b><br />
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1. Pour the canola oil in a pan or wok, and heat until just before it starts to smoke.<br />
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2. Add the salt, cinnamon, anise, cardamom, and cloves to the oil, and let them fry until they are fragrant.<br />
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3. Add the ginger and garlic, and fry until they just start to burn.<br />
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4. Remove the oil from heat, cool off, and then strain the oil.<br />
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5 .Return the oil to the heat again, and add the numbing peppercorns, and chili flakes,<br />
and fry until the temperature reaches at least 225°F (107.25°C). The chili's will become a deep red, almost burgundy color.<br />
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6 .Add the chili powder, peanuts, sesame seeds, and the sesame oil, and turn off the heat, and let it rest for 24 hours in a glass jar.<br />
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7. You now have Sichuan chili paste/oil. Use it as a condiment, or as an oil for cooking.<br />
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<b>Cooks Helpful Hints:</b><br />
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The oil has to be brought up to the correct temperature for it to release the flavors.<br />
Too hot and it will burn the chillies, too cool and the flavour of the spices will not be released.<br />
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The reason I remove the first few herbs is because I like to use the chili and peanuts mixture, as well as the oil.<br />
Removing them after their essence has been infused into the oil allows you to do this.<br />
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Sesame seeds, and sesame oil, and peanuts makes this different than some chili oils, but the nutty taste adds another flavor depth.<br />
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<b>Enjoy!</b><br />
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* Canola oil has a smoking point of about 470°F (243°C)abstractsurrealisthttp://www.blogger.com/profile/05596564060863982741noreply@blogger.com0tag:blogger.com,1999:blog-3975999391229105410.post-19032829149372278482014-04-13T02:11:00.000-07:002015-02-19T11:46:50.913-08:00Wood Ear Mushroom Salad (凉拌黑木耳)<div class="separator" style="clear: both; text-align: center;">
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This is a nice crisp summer salad. The texture of the mushrooms is nice and crunchy, and the vinegar and sugar makes for a nice sweet and sour taste.</div>
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<a name='more'></a><div>
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Wood Ear Mushroom Salad<br />
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<b>Ingredients:</b></div>
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1/2 Cup dehydrated wood ear mushrooms</div>
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1/2 white onion</div>
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2 red chili peppers (diced)</div>
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3 cloves of garlic, (crushed, and diced)</div>
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1 tsp salt</div>
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2 Tbsp of sugar</div>
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1/4 Cup white or red rice wine vinegar</div>
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2 Tbsp sesame oil</div>
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1 tsp dry chicken bouillon</div>
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<b>Instructions:</b></div>
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1.Soak the mushrooms until hydrated, then toss into boiling water for 5 minutes.</div>
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2.Strain mushrooms, and put into a mixing bowl</div>
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3.Juliane onions and thinly sliced chili, and toss into mixing bowl.</div>
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4.Add crushed diced garlic to mixing bowl.</div>
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5.Add salt,sugar,vinegar,sesame oil, and chicken bouillon and toss.</div>
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6.Chill for 1 hour, garnish with sesame seeds and serve.</div>
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<a href="http://3.bp.blogspot.com/-Ys6f6zCkUzk/TY0XX1x_9KI/AAAAAAAACwo/vYPy1yzgoRw/s1600/50px-BlackTea.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Ys6f6zCkUzk/TY0XX1x_9KI/AAAAAAAACwo/vYPy1yzgoRw/s1600/50px-BlackTea.png" /></a></div>
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<b>Cooks Helpful Hints:</b></div>
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You can also add cucumber, and colored bell peppers for color.</div>
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I think this dish has more flavor, if it is refrigerated over night.</div>
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<b>Enjoy!</b></div>
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abstractsurrealisthttp://www.blogger.com/profile/05596564060863982741noreply@blogger.com0tag:blogger.com,1999:blog-3975999391229105410.post-19682742831771473672014-04-12T07:04:00.000-07:002015-02-19T11:46:38.523-08:00Stir Fried Smacked Cucumber (拍黄瓜)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwKzkSN2rwlbfIeeQN1rh89NLAo99ObK-081tY_ceE4z66-NDkBuIbbjj4jXWCe9qz9CazEqzbpGDTPeoorsOBFTgv4v_Mu2vA6Q0CfsltX0eOuAz_n6YlgdABHeLceIA7brvDUzWfawOa/s1600/cucumber.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwKzkSN2rwlbfIeeQN1rh89NLAo99ObK-081tY_ceE4z66-NDkBuIbbjj4jXWCe9qz9CazEqzbpGDTPeoorsOBFTgv4v_Mu2vA6Q0CfsltX0eOuAz_n6YlgdABHeLceIA7brvDUzWfawOa/s400/cucumber.jpg" height="400" width="335" /></a></div>
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This is another great cold dish. I have been taken in by all of the Chinese cold dishes every since the first meal I had where they were offered. I find that sometime when a dish is served too hot, or too cold that it tends to mask the true flavors that are there. This is a nice refreshing summer dish as well.<br />
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<a name='more'></a><b>Ingredients: </b><br />
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<a href="http://1.bp.blogspot.com/-mg_qcKK2x2Y/TY1GWUAybPI/AAAAAAAACyk/19y-hrtcmHc/s1600/50px-Cucumber.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-mg_qcKK2x2Y/TY1GWUAybPI/AAAAAAAACyk/19y-hrtcmHc/s1600/50px-Cucumber.png" /></a></div>
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1 cucumber<br />
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<a href="http://4.bp.blogspot.com/-eJX-tzWBdco/TY1MrX3x7mI/AAAAAAAACzQ/WvkLJUvtV4c/s1600/salt.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-eJX-tzWBdco/TY1MrX3x7mI/AAAAAAAACzQ/WvkLJUvtV4c/s1600/salt.png" /></a></div>
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1/8 tsp salt<br />
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<a href="http://2.bp.blogspot.com/-I3RLTaQDeJ4/TYz6_eq5OcI/AAAAAAAACt4/Of11nchFnLY/s1600/50px-Olive_Oil.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-I3RLTaQDeJ4/TYz6_eq5OcI/AAAAAAAACt4/Of11nchFnLY/s1600/50px-Olive_Oil.png" /></a></div>
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4 Tbs sesame oil<br />
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<a href="http://2.bp.blogspot.com/-aS5U2FaPdV8/TYz61ZmB4FI/AAAAAAAACtI/25-PCprtVRU/s1600/50px-Garlic.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-aS5U2FaPdV8/TYz61ZmB4FI/AAAAAAAACtI/25-PCprtVRU/s1600/50px-Garlic.png" /></a></div>
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3 chopped garlic cloves<br />
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<a href="http://2.bp.blogspot.com/-j0C6yHrqykg/TY1GWHPP5SI/AAAAAAAACyc/pUSeBjcVdtg/s1600/50px-Peanuts.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-j0C6yHrqykg/TY1GWHPP5SI/AAAAAAAACyc/pUSeBjcVdtg/s1600/50px-Peanuts.png" /></a></div>
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3 Tbsp of whole peanuts<br />
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<a href="http://1.bp.blogspot.com/-fDdATBW-rbk/TYz61FoT0MI/AAAAAAAACs4/08B7NETkbTc/s1600/50px-Easter_Spices.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-fDdATBW-rbk/TYz61FoT0MI/AAAAAAAACs4/08B7NETkbTc/s1600/50px-Easter_Spices.png" /></a></div>
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10 numbing peppers<br />
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<a href="http://2.bp.blogspot.com/-wMI4As48ZvI/TY1xv2is50I/AAAAAAAAC8Q/0XkqYJMEngo/s1600/zhenjiangvinegar.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-wMI4As48ZvI/TY1xv2is50I/AAAAAAAAC8Q/0XkqYJMEngo/s1600/zhenjiangvinegar.png" /></a></div>
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1Tbs Chinking vinegar<br />
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<a href="http://4.bp.blogspot.com/-0n7tlMkHR1A/TYz7J6e-kDI/AAAAAAAACuo/ZKwGHtmi6hM/s1600/50px-Salt.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-0n7tlMkHR1A/TYz7J6e-kDI/AAAAAAAACuo/ZKwGHtmi6hM/s1600/50px-Salt.png" /></a></div>
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1 tsp sugar<br />
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<a href="http://2.bp.blogspot.com/-NDFnWL4_HeM/TY0XX_zRRWI/AAAAAAAACwg/3vEYHk7LzUI/s1600/50px-BellPeppers.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-NDFnWL4_HeM/TY0XX_zRRWI/AAAAAAAACwg/3vEYHk7LzUI/s1600/50px-BellPeppers.png" /></a></div>
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1/4 red bell pepper julienned<br />
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<b>Instructions:</b><br />
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1. Cut the cucumber into quarters, and remove the center.<br />
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2. Place the cucumber skin side up on a cutting board, crush/smack slightly with the back of a knife.<br />
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3. Rub the inside of the cucumber with salt, and let it rest for 10 minutes.<br />
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4. In a wok heat the sesame oil, garlic peanuts, and numbing peppers. Cook until fragrant.<br />
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5. Toss the cucumbers, and bell peppers into the wok, and stir fry for 3 minutes.<br />
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6. Add the vinegar, and sugar to the wok, and toss for another 2 minutes.<br />
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7. Plate and serve at room temperature, or chilled.<br />
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<a href="http://3.bp.blogspot.com/-Ys6f6zCkUzk/TY0XX1x_9KI/AAAAAAAACwo/vYPy1yzgoRw/s1600/50px-BlackTea.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Ys6f6zCkUzk/TY0XX1x_9KI/AAAAAAAACwo/vYPy1yzgoRw/s1600/50px-BlackTea.png" /></a></div>
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<b>Cooks Helpful Hints:</b><br />
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The texture of the cucumber is soft on the inner side, but still retains a bit of crunch on the outside.<br />
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More salt added during stir frying, or a small amount of chicken bouillon granules, brings out more flavor.<br />
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The salt rubbed on the cucumber before stir frying takes away the bitter cucumber taste.<br />
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<b>Enjoy!</b>abstractsurrealisthttp://www.blogger.com/profile/05596564060863982741noreply@blogger.com0tag:blogger.com,1999:blog-3975999391229105410.post-67862949339753692682014-04-10T13:48:00.000-07:002015-02-19T11:44:30.828-08:00Steamed rice with pineapple (菠萝饭)<div class="separator" style="clear: both; text-align: center;">
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There was once an elderly couple living in the city of <a href="http://www.forest-cafe.org/xishuangbanna.htm">Xishuangbann</a> in the Yunnan Province They tended the land for the feudal lord by gardening on a small island. One summer there came a severe storm that flooded the island. Even though the island had many fruits and vegetables, they were running out, and only had a small amount of rice as well. To stretch the rice, they decided to mix it with bananas, and mangoes. This didn't taste very good, nor did they like the texture, so they decided to try pineapple. At first they chopped up the pineapple and mixed it with the rice.The pineapple tasted good, they had it several times. One day the old man carved out a pineapple first, and then filled it with rice. This was a perfect combination, so they continued with this preparation even after the floods subsided. These people called the <a href="http://www.paulnoll.com/China/Minorities/min-Dai.html">Dai people</a> were a hidden Chinese minority all the way up until the late19 century. Today this has become a popular dish throughout China with only a few improvements. The newer version of the recipe follows.<br />
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<a name='more'></a>Sam had this for the first time in a restaurant when he was a young boy, and traveling with his mother to another town. He enjoyed it so much he wanted to have it again, but it was not available at any restaurants in his small town. His mother knew how much he enjoyed it, so she looked high and low until she found this recipe, and made it for him. He said when he eats it, it reminds him of when his mom first made it for him. He took it to school to eat at lunch. All of his class mates were amazed at the preparation, and the container as well, and wanted to try it. After all the rice was gone, one small boy from the countryside asked him if he could have the pineapple shell to chew on, because it was so tasty.<br />
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<b>Ingredients:</b><br />
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<a href="http://2.bp.blogspot.com/-gp-caoYYPMg/TboOdVzGkrI/AAAAAAAADQ0/-u8-eqMU3f0/s1600/50px-Pineapples.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-gp-caoYYPMg/TboOdVzGkrI/AAAAAAAADQ0/-u8-eqMU3f0/s1600/50px-Pineapples.png" /></a></div>
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1 whole pineapple<br />
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<a href="http://3.bp.blogspot.com/--Glls8AOVPs/TYz7JaMswyI/AAAAAAAACug/su9A1f6Lw0o/s1600/50px-Rice.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/--Glls8AOVPs/TYz7JaMswyI/AAAAAAAACug/su9A1f6Lw0o/s1600/50px-Rice.png" /></a></div>
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1 Cup of glutinous rice<br />
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<a href="http://4.bp.blogspot.com/-eJX-tzWBdco/TY1MrX3x7mI/AAAAAAAACzQ/WvkLJUvtV4c/s1600/salt.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-eJX-tzWBdco/TY1MrX3x7mI/AAAAAAAACzQ/WvkLJUvtV4c/s1600/salt.png" /></a></div>
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1/3 tsp of salt<br />
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<a href="http://4.bp.blogspot.com/-0n7tlMkHR1A/TYz7J6e-kDI/AAAAAAAACuo/ZKwGHtmi6hM/s1600/50px-Salt.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-0n7tlMkHR1A/TYz7J6e-kDI/AAAAAAAACuo/ZKwGHtmi6hM/s1600/50px-Salt.png" /></a></div>
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1 Tbsp of sugar<br />
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<a href="http://3.bp.blogspot.com/-XwAUhfU9ImQ/TY1Ob0VROxI/AAAAAAAACzw/4hXjFuDhRq8/s1600/honey-50x50.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-XwAUhfU9ImQ/TY1Ob0VROxI/AAAAAAAACzw/4hXjFuDhRq8/s1600/honey-50x50.png" /></a></div>
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1 Tbsp of honey<br />
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<b>Instructions:</b><br />
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1.Soak glutinous rice in the water for one whole day, so it absorbs some water.<br />
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2.Clean the inside of the pineapple and cut into two parts horizontally, then remove the pulp.<br />
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3.Put the pre soaked rice in a bowl with the pulp, juice, sugar, honey and mix them together thoroughly.<br />
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4.Stuff the pineapple "bowl" with the pineapple, and rice mixture, and fully reassembled the two parts into one whole pineapple again.<br />
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5. Steam for 1 hour, remove lid, and serve as is.<br />
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<a href="http://3.bp.blogspot.com/-Ys6f6zCkUzk/TY0XX1x_9KI/AAAAAAAACwo/vYPy1yzgoRw/s1600/50px-BlackTea.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Ys6f6zCkUzk/TY0XX1x_9KI/AAAAAAAACwo/vYPy1yzgoRw/s1600/50px-BlackTea.png" /></a></div>
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<b>Cooks Helpful Hints:</b><br />
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This is the original recipe, raisins, cashews, shrimp, and eggs can be added after the rice is fully cooked as well, and it makes for a lovely presentation as well.<br />
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Be careful when carving out the "meat" of the pineapple, so you don't rupture the shell in any way, or it won't steam properly.<br />
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Make sure when you carve out the inside, you separate the meat from the core.<br />
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The amount of rice needed depends on the size of the pineapple. Keep this in mind when soaking the rice.<br />
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<b>Enjoy!</b>abstractsurrealisthttp://www.blogger.com/profile/05596564060863982741noreply@blogger.com1tag:blogger.com,1999:blog-3975999391229105410.post-58177671336004258682014-04-07T12:08:00.000-07:002015-02-19T11:44:16.319-08:00Cilantro and Carrot Egg Pan Cake (香菜蛋饼)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj01d8aaAfd992MQ9PpCwDZAQwTu_y1RNlyOME3AzuM9QdAyhR1yXFEVT-E6HfMmwcBHGdmcj6RP3McvH0-8TVzJwr7CFJhFHcbgooOHQyuZk0-QMSwPRwZ4n9_qBK48YRtGabq8GE2-v_a/s1600/DSCN1283.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj01d8aaAfd992MQ9PpCwDZAQwTu_y1RNlyOME3AzuM9QdAyhR1yXFEVT-E6HfMmwcBHGdmcj6RP3McvH0-8TVzJwr7CFJhFHcbgooOHQyuZk0-QMSwPRwZ4n9_qBK48YRtGabq8GE2-v_a/s400/DSCN1283.JPG" height="302" width="400" /></a></div>
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When I first visited China, I was surprised at all of the different kinds of egg pancakes, and flour pancakes there were. It's refreshing to have a small egg pancake like this for lunch, or brunch. It's lite savory taste works well with the richness of an egg.<br />
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<a name='more'></a>Cilantro and Carrot Egg Pan Cake<br />
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<b>Ingredients:</b><br />
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<a href="http://4.bp.blogspot.com/-Dnvqa26PfL4/TYz61Z7uN-I/AAAAAAAACtE/-3KO9_vz0NE/s1600/50px-Egg.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Dnvqa26PfL4/TYz61Z7uN-I/AAAAAAAACtE/-3KO9_vz0NE/s1600/50px-Egg.png" /></a><br />
2 eggs<br />
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<a href="http://1.bp.blogspot.com/-Gogl1Yr5S6A/TYz6l4BKdiI/AAAAAAAACsY/vk-Lhyiv-Uw/s1600/50px-Carrot.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Gogl1Yr5S6A/TYz6l4BKdiI/AAAAAAAACsY/vk-Lhyiv-Uw/s1600/50px-Carrot.png" /></a><br />
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1 carrot (finely chopped)<br />
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<a href="http://2.bp.blogspot.com/-iNPSRtPId5U/TY1xwdvnvWI/AAAAAAAAC8U/OHuQkQrtpJQ/s1600/cilantro.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-iNPSRtPId5U/TY1xwdvnvWI/AAAAAAAAC8U/OHuQkQrtpJQ/s1600/cilantro.png" /></a><br />
2 Tbsp cilantro (finely chopped)<br />
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<a href="http://4.bp.blogspot.com/-5tqcl6L7kLU/TYz7Q89iY7I/AAAAAAAACvA/NfwoaKnl1EM/s1600/50px-Water.png" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-5tqcl6L7kLU/TYz7Q89iY7I/AAAAAAAACvA/NfwoaKnl1EM/s1600/50px-Water.png" /></a><br />
1/2 tsp water<br />
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<a href="http://2.bp.blogspot.com/-I3RLTaQDeJ4/TYz6_eq5OcI/AAAAAAAACt4/Of11nchFnLY/s1600/50px-Olive_Oil.png" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-I3RLTaQDeJ4/TYz6_eq5OcI/AAAAAAAACt4/Of11nchFnLY/s1600/50px-Olive_Oil.png" /></a><br />
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1/2 tsp sesame oil<br />
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<b>Instructions:</b><br />
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1. Combine all of the ingredients together, and whisk abruptly for about 30 seconds.<br />
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2. Heat a non-stick skillet to medium heat.<br />
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3. Pour just enough of the liquid in a hot non-stick skillet to cover the complete bottom.<br />
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4. Turn fire to lowest setting, and cover with a tight lid.<br />
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5. Loosen the side of the egg pancake with a rubber spatula. Remove from pan and serve.<br />
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6. Repeat process until all the liquid is gone.<br />
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<a href="http://3.bp.blogspot.com/-Ys6f6zCkUzk/TY0XX1x_9KI/AAAAAAAACwo/vYPy1yzgoRw/s1600/50px-BlackTea.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Ys6f6zCkUzk/TY0XX1x_9KI/AAAAAAAACwo/vYPy1yzgoRw/s1600/50px-BlackTea.png" /></a><br />
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<b>Cooks Helpful hints:</b><br />
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This is a crape like egg pan cake, so it will be very thin. If you fold it into quarters it has a nice layered texture when you eat it.<br />
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<b>Enjoy!</b>abstractsurrealisthttp://www.blogger.com/profile/05596564060863982741noreply@blogger.com0tag:blogger.com,1999:blog-3975999391229105410.post-8250086249367245642014-04-06T12:07:00.000-07:002015-02-19T11:44:03.546-08:00Soy Milk ( 豆浆 )<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeiSkw6AKHzXZKsuuB1SPt12tRFBps9xW3OhBlWIreCQ58p3yv3A4W5KURn2ySqgWYXr8k1RMQhFhWoBxR8hU4631Ors-ALssFM91A_NPQsUSgnMp0jAM1owgebz7DXbyUZfsQBUIG-_CT/s1600/b446cf08055303aa0a7b82b8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeiSkw6AKHzXZKsuuB1SPt12tRFBps9xW3OhBlWIreCQ58p3yv3A4W5KURn2ySqgWYXr8k1RMQhFhWoBxR8hU4631Ors-ALssFM91A_NPQsUSgnMp0jAM1owgebz7DXbyUZfsQBUIG-_CT/s400/b446cf08055303aa0a7b82b8.jpg" height="400" width="293" /></a></div>
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Soy milk has about the same protein as cow milk, but in my view taste a lot better, has a better texture, and much healthier, at least if you make it at home. Home made soy milk is pure, simple to make, and taste amazingly different than the box soy products that have extra added preservatives, and taste enhancers. It take about 15 minutes actual preparation time, is fun, and rewarding to make, and the bonus...it cost about 25 cents a gallon to make it yourself.<br />
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220 A.D. An interesting kitchen scene was discovered (during the 1980s) on a mural incised on a stone slab in Han Tomb No. 1, at Da-hu-ting (Ta-hu-t'ing), Mixian (Mi-hsien), Henan Province, in northern China. Part of the scene clearly depicts the preparation of soy milk and tofu, suggesting that they were being made in northern China during the Eastern/Later Han period (A.D. 25-220). The oldest written reference to soy milk appeared in also in China at about A.D. 1500., in a poem "Ode to Tofu" by Su Ping.<br />
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Soy Milk<br />
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<b>Ingredients:</b><br />
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<a href="http://2.bp.blogspot.com/-0GvyAMT4f-U/TYz6ltVmzEI/AAAAAAAACsQ/IEnaKE2eG64/s1600/50px-Beans.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-0GvyAMT4f-U/TYz6ltVmzEI/AAAAAAAACsQ/IEnaKE2eG64/s1600/50px-Beans.png" /></a><br />
1/2 Cup dehydrated Non-GMO soy beans (not genetically modified)<br />
<br />
<br />
<a href="http://4.bp.blogspot.com/-5tqcl6L7kLU/TYz7Q89iY7I/AAAAAAAACvA/NfwoaKnl1EM/s1600/50px-Water.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-5tqcl6L7kLU/TYz7Q89iY7I/AAAAAAAACvA/NfwoaKnl1EM/s1600/50px-Water.png" /></a><br />
2 qt. water<br />
<br />
<br />
<a href="http://4.bp.blogspot.com/-0n7tlMkHR1A/TYz7J6e-kDI/AAAAAAAACuo/ZKwGHtmi6hM/s1600/50px-Salt.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-0n7tlMkHR1A/TYz7J6e-kDI/AAAAAAAACuo/ZKwGHtmi6hM/s1600/50px-Salt.png" /></a><br />
sugar to taste<br />
<br />
<br />
<a href="http://3.bp.blogspot.com/-KFIr9cQE3ps/TZy2mKh52jI/AAAAAAAADM4/ukljVHQnXko/s1600/cloth_cs-2250_59.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-KFIr9cQE3ps/TZy2mKh52jI/AAAAAAAADM4/ukljVHQnXko/s1600/cloth_cs-2250_59.png" /></a><br />
24x24 Square of cheese cloth doubled<br />
<br />
<br />
<br />
<b>Instruction:</b><br />
<br />
1. Soak the dehydrated soy beans in water over night, or at least 6 hours.<br />
<br />
2. In a blender put half of the soy beans, and pour in about a cup of water, and blend on high.<br />
<br />
3. Add in the rest of the first quart of water, and blend on liquefy setting for about 2 minutes.<br />
<br />
4. Put a wire strainer over a stock pot, and lay over a 24x24 square of cheese cloth that has been doubled, over the strainer.<br />
<br />
5. Pour soy bean mixture into cheese cloth, and strainer.<br />
<br />
6. After all the liquid has drained, wring out cheese cloth, just to make sure all of the liquid has been released.<br />
<br />
7. Set left over bean pulp to the side.<br />
<br />
8. Repeat steps 1-7 again.<br />
<br />
9.On medium heat, continually stirring bring the temperature of the liquid to 180 degrees.<br />
<br />
10. Add sugar to taste.<br />
<br />
11.You now have soy milk.<br />
<br />
<br />
<a href="http://3.bp.blogspot.com/-Ys6f6zCkUzk/TY0XX1x_9KI/AAAAAAAACwo/vYPy1yzgoRw/s1600/50px-BlackTea.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Ys6f6zCkUzk/TY0XX1x_9KI/AAAAAAAACwo/vYPy1yzgoRw/s1600/50px-BlackTea.png" /></a><br />
<b><br />
</b><br />
<b>Cooks Helpful Hints:</b><br />
<br />
<br />
You can purchase dehydrated soy beans at Whole Foods, and most every other health food store, or Asian market.<br />
<br />
With the soy bean pulp you can make a wonderful tasting, and healthy humus. I then use cucumber slices to dip into the soy humus.<br />
<br />
I add mung beans (Chinese green beans) to my soy milk for a stronger flavor, and more vitamin's. Also add almonds, or vanilla beans for even different flavors.<br />
<br />
If you like your soy milk on the thin side you can blend the bean pulp a second time for more milk, but use less water.<br />
<br />
<b>Enjoy!</b>abstractsurrealisthttp://www.blogger.com/profile/05596564060863982741noreply@blogger.com0tag:blogger.com,1999:blog-3975999391229105410.post-61869783410532995822014-04-04T21:30:00.000-07:002015-02-19T11:43:46.047-08:00Vinegar (香醋)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimJuFnObKRUONyjWeSp2G2NPAiyAR_hbvqfyfsi7EvM1z-7dZF7APwxbwYco6tLPyUiAL4QMpjTa4zsZ_0hdCWDsrcge0bk5-jOL2Hpfx0P5-mRBdUFRPHSrPnZBDbLMB2NVBFCy9CqkD9/s1600/chinkiangvinaiger.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimJuFnObKRUONyjWeSp2G2NPAiyAR_hbvqfyfsi7EvM1z-7dZF7APwxbwYco6tLPyUiAL4QMpjTa4zsZ_0hdCWDsrcge0bk5-jOL2Hpfx0P5-mRBdUFRPHSrPnZBDbLMB2NVBFCy9CqkD9/s400/chinkiangvinaiger.jpg" height="400" width="147" /></a>Vinegar has been enjoyed by the Chinese for over 4,000 years. China was the first country in the world to make vinegar from grain. The written history of vinegar can be traced back to the 8th century BC. During the Spring and Autumn Period, the first professional vinegar workshop had appeared. The process of making vinegar begins when rice wine is fermented, by a process involving yeast that transforms the sugars from glutinous rice into alcohol.<br />
<br />
<a name='more'></a>Chinkiang vinegar, which originated in the city of Zhenjiang in the eastern coastal province of Jiangsu, China, is considered the best of the black rice vinegars. Zhenjiang black rice vinegar is famous worldwide for being acidic but not in a puckery way, fragrant and slightly sweet, and having a dark color. It is featured by color, fragrance, taste, mellowness and thickness. It is popular among Chinese people, especially in the south of the lower reaches of the Yangtze River. There are several different types of Chinese vinegar, and they vary in color and taste as well. When making rice vinegar, the fermentation process goes one step further than when making rice wine. They add a bacteria to turn the alcohol into an acid. It's easy enough to confuse the rice wine, and rice wine vinegar since they often sit side by side at the grocery store. The fact that rice vinegar is also called "rice wine vinegar" doesn't help matters much either. Black rice vinegar is very popular in southern China, where Chinkiang vinegar, is made. Normally black rice vinegar is made with glutinous or sweet rice, although millet or sorghum may be used instead. Dark in color, it has a deep, almost smoky flavor.<br />
<br />
Li Shimin (Emperor Taizong of the Tang Dynasty) sent several beautiful ladies to Fang Xuanling as gifts, to become his concubines.<br />
However, Fang Xuanling didn’t dare to accept them because of his famous reputation for being the most “Hen-pecked husband” in the history.<br />
Li Shimin dispatched a eunuch to hold a kettle of “poisonous wine” and sent out a decree to Mrs. Fang,<br />
saying that if she doesn’t accept the beauties, she would be forced to drink the poisonous wine.<br />
Mrs. Fang took the kettle and drank all of the “poisonous wine”, but she didn’t die,<br />
for what was in the kettle was actually vinegar.<br />
The Emperor was playing a joking on her, but impressed because she drank the "poisonous wine".<br />
Li Shimin told Fang Xuanling, “Your wife is so fiery and forthright that I do respect her to some extent.<br />
You should follow her ideas in the future”.<br />
“Eating vinegar” has since been regarded as the symbol of jealousy caused by the third person who appears between two lovers or a couple.abstractsurrealisthttp://www.blogger.com/profile/05596564060863982741noreply@blogger.com0tag:blogger.com,1999:blog-3975999391229105410.post-79098324239892832022014-04-02T07:04:00.000-07:002015-02-19T11:43:29.412-08:00Dumpling Dipping Sauce (水饺调料)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5TdMonClgURLELR0wd597D2X0SC48ujgKPUyNWVcZ34h5KFF6jdxmgLzbv74DMcD6DRwDNJ4XGsvK6OlxNl4bx7X7M6siraJIadsSmX6xDOeWbCtpeCRkYXoTtBJYaBC2HfaSXUWA5T7Q/s1600/20090601141010_33249.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5TdMonClgURLELR0wd597D2X0SC48ujgKPUyNWVcZ34h5KFF6jdxmgLzbv74DMcD6DRwDNJ4XGsvK6OlxNl4bx7X7M6siraJIadsSmX6xDOeWbCtpeCRkYXoTtBJYaBC2HfaSXUWA5T7Q/s400/20090601141010_33249.jpg" height="295" width="400" /></a></div>
<br />
Dipping sauce differs from region to region in China. Just as dumplings are wrapped different in other regions as well. This is a typical dipping sauce from the Sichuan region, where my husband is from. It happens to encompass some of the commonly know regional flavors as well. A bit of garlic, cilantro, chili, bean paste, and vinegar. Most of which are not usually added to dipping sauce.<br />
<br />
<a name='more'></a>Dumpling Dipping Sauce<br />
<br />
<b>Ingredients:</b><br />
<br />
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<a href="http://3.bp.blogspot.com/-EX02lHy7UrU/TY09UKT3zsI/AAAAAAAACx4/Xba1Sus8GOk/s1600/90131jalapeno_2.png" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-EX02lHy7UrU/TY09UKT3zsI/AAAAAAAACx4/Xba1Sus8GOk/s1600/90131jalapeno_2.png" r6="true" /></a></div>
<br />
3 Tbsp light soy sauce<br />
<br />
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<a href="http://2.bp.blogspot.com/-I3RLTaQDeJ4/TYz6_eq5OcI/AAAAAAAACt4/Of11nchFnLY/s1600/50px-Olive_Oil.png" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-I3RLTaQDeJ4/TYz6_eq5OcI/AAAAAAAACt4/Of11nchFnLY/s1600/50px-Olive_Oil.png" r6="true" /></a></div>
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3 Tbsp sesame oil<br />
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<a href="http://2.bp.blogspot.com/-9vYJBS8iFxo/TY1n_CEJN1I/AAAAAAAAC7g/tOkHRMaaIZ4/s1600/vineger.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-9vYJBS8iFxo/TY1n_CEJN1I/AAAAAAAAC7g/tOkHRMaaIZ4/s1600/vineger.png" /></a></div>
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3 Tbsp Chinkiang vinegar<br />
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<a href="http://1.bp.blogspot.com/-w4oDuaaS92w/TY1OcJyc2xI/AAAAAAAAC0A/HqKyQBhLqVY/s1600/maple-syrup-50x50.png" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-w4oDuaaS92w/TY1OcJyc2xI/AAAAAAAAC0A/HqKyQBhLqVY/s1600/maple-syrup-50x50.png" r6="true" /></a></div>
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1/2 tsp <a href="http://thetruetasteofchina.blogspot.com/2011/04/sichuan-chili-oil.html">chili oil</a><br />
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<a href="http://4.bp.blogspot.com/-4gheAqoiPec/TY1t4fkM_bI/AAAAAAAAC7w/l7CQiXTlNic/s1600/rosemary.png" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-4gheAqoiPec/TY1t4fkM_bI/AAAAAAAAC7w/l7CQiXTlNic/s1600/rosemary.png" r6="true" /></a></div>
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1/2 tsp chili paste<br />
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<a href="http://3.bp.blogspot.com/-pAO8I3vr_-Y/TbMNeZ38-HI/AAAAAAAADP0/QtyyqK5tkHs/s1600/doubanjiang.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-pAO8I3vr_-Y/TbMNeZ38-HI/AAAAAAAADP0/QtyyqK5tkHs/s1600/doubanjiang.png" /></a></div>
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1/4 tsp chili bean paste<br />
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<a href="http://2.bp.blogspot.com/-aS5U2FaPdV8/TYz61ZmB4FI/AAAAAAAACtI/25-PCprtVRU/s1600/50px-Garlic.png" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-aS5U2FaPdV8/TYz61ZmB4FI/AAAAAAAACtI/25-PCprtVRU/s1600/50px-Garlic.png" r6="true" /></a></div>
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2 cloves of garlic, peeled and minced<br />
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<a href="http://2.bp.blogspot.com/-jIkMNNjKEqU/TYz618h4SZI/AAAAAAAACtM/n1vVUDETvUs/s1600/50px-Ginger.png" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-jIkMNNjKEqU/TYz618h4SZI/AAAAAAAACtM/n1vVUDETvUs/s1600/50px-Ginger.png" r6="true" /></a></div>
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1/2 tsp of minced ginger<br />
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<a href="http://2.bp.blogspot.com/-iNPSRtPId5U/TY1xwdvnvWI/AAAAAAAAC8U/OHuQkQrtpJQ/s1600/cilantro.png" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-iNPSRtPId5U/TY1xwdvnvWI/AAAAAAAAC8U/OHuQkQrtpJQ/s1600/cilantro.png" r6="true" /></a></div>
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2 Tbsp of cilantro<br />
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<a href="http://4.bp.blogspot.com/-0n7tlMkHR1A/TYz7J6e-kDI/AAAAAAAACuo/ZKwGHtmi6hM/s1600/50px-Salt.png" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-0n7tlMkHR1A/TYz7J6e-kDI/AAAAAAAACuo/ZKwGHtmi6hM/s1600/50px-Salt.png" r6="true" /></a></div>
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Pinch of sugar<br />
<br />
<br />
<b>Instruction:</b><br />
<br />
1. Mix together all ingredient's in a bowl, and whisk together until they are throughly combined.<br />
<br />
2. Dip in dumplings, or pour over the top of them.<br />
<br />
<b>Enjoy!</b>abstractsurrealisthttp://www.blogger.com/profile/05596564060863982741noreply@blogger.com0tag:blogger.com,1999:blog-3975999391229105410.post-55877882503422049482014-04-02T06:51:00.000-07:002015-02-19T11:43:13.444-08:00Pork Dumplings (水饺)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3aytkU_r2zvU__lhjwjJmmlB-ilQmYiluwUfPj2DN4-OSKbM0f9zMIbpJDChjIpAEv5-hGJIwCQ3lkCY0OevhAmuuWFTdoCkCMKDMU-oavFJah1Zbfr5-K7MafUymlBBFnPZpLwHOSRaf/s1600/168844_1683744805992_1008755494_1860449_3690210_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3aytkU_r2zvU__lhjwjJmmlB-ilQmYiluwUfPj2DN4-OSKbM0f9zMIbpJDChjIpAEv5-hGJIwCQ3lkCY0OevhAmuuWFTdoCkCMKDMU-oavFJah1Zbfr5-K7MafUymlBBFnPZpLwHOSRaf/s400/168844_1683744805992_1008755494_1860449_3690210_n.jpg" height="307" width="400" /></a></div>
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The Chinese dumpling is the most important food of the Chinese New Year. Fashioned in the shape of gold ingots, or purses, dumplings symbolize wealth. Making dumplings is really a team work. Usually family members gather together the day before New Year's to make large quantities, and hide coins in some of the dumplings, even the children get involved. Those who find the coins on New Year's Day are sure to have good fortune during the coming year. Traditionally, the host sends dumplings home with each guest. The history of jiaozi dates back to ancient times, some 500-600 years ago. China has been perfecting the art of dumpling making since the Sung dynasty. They can be served steamed, boiled, or fried, and best when served with a dipping sauce.<br />
<br />
<a name='more'></a><br />
Pork Dumplings<br />
<br />
<b>Ingredients:</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-W-JMDgt5_jE/TY75LD2slCI/AAAAAAAADDc/EDZaGnFIgK8/s1600/asmlaboutmeCircle.png" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-W-JMDgt5_jE/TY75LD2slCI/AAAAAAAADDc/EDZaGnFIgK8/s1600/asmlaboutmeCircle.png" r6="true" /></a></div>
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Dumpling wrappers<br />
<br />
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<a href="http://4.bp.blogspot.com/-qJyn9PG0u-A/TY0XYMRuoWI/AAAAAAAACws/pORm0qWIg9k/s1600/50px-Cabbage.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-qJyn9PG0u-A/TY0XYMRuoWI/AAAAAAAACws/pORm0qWIg9k/s1600/50px-Cabbage.png" /></a><br />
1/2 Cup of napa cabbage<br />
<br />
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<a href="http://4.bp.blogspot.com/-eJX-tzWBdco/TY1MrX3x7mI/AAAAAAAACzQ/WvkLJUvtV4c/s1600/salt.png" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-eJX-tzWBdco/TY1MrX3x7mI/AAAAAAAACzQ/WvkLJUvtV4c/s1600/salt.png" r6="true" /></a></div>
<br />
1/8 tsp salt<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-4OlghLmuLt0/TYz7JB0oz_I/AAAAAAAACuQ/hGt-jbAYUjA/s1600/50px-Pork.png" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-4OlghLmuLt0/TYz7JB0oz_I/AAAAAAAACuQ/hGt-jbAYUjA/s1600/50px-Pork.png" r6="true" /></a></div>
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1/2 LB. Ground pork<br />
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<a href="http://1.bp.blogspot.com/-ScVKM9I8YtE/TY0XYzrxhJI/AAAAAAAACxA/HE7aV2B7BYE/s1600/50px-Leeks.png" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ScVKM9I8YtE/TY0XYzrxhJI/AAAAAAAACxA/HE7aV2B7BYE/s1600/50px-Leeks.png" r6="true" /></a></div>
<br />
1/2 Cup of chopped spring onions<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-I3RLTaQDeJ4/TYz6_eq5OcI/AAAAAAAACt4/Of11nchFnLY/s1600/50px-Olive_Oil.png" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-I3RLTaQDeJ4/TYz6_eq5OcI/AAAAAAAACt4/Of11nchFnLY/s1600/50px-Olive_Oil.png" r6="true" /></a></div>
<br />
1 Tbsp sesame oil<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-wMI4As48ZvI/TY1xv2is50I/AAAAAAAAC8Q/0XkqYJMEngo/s1600/zhenjiangvinegar.png" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-wMI4As48ZvI/TY1xv2is50I/AAAAAAAAC8Q/0XkqYJMEngo/s1600/zhenjiangvinegar.png" r6="true" /></a></div>
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1 Tbsp of Shaoshing, or rice wine<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-5tqcl6L7kLU/TYz7Q89iY7I/AAAAAAAACvA/NfwoaKnl1EM/s1600/50px-Water.png" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-5tqcl6L7kLU/TYz7Q89iY7I/AAAAAAAACvA/NfwoaKnl1EM/s1600/50px-Water.png" r6="true" /></a></div>
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1 Tbsp of water<br />
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<a href="http://1.bp.blogspot.com/-fDdATBW-rbk/TYz61FoT0MI/AAAAAAAACs4/08B7NETkbTc/s1600/50px-Easter_Spices.png" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-fDdATBW-rbk/TYz61FoT0MI/AAAAAAAACs4/08B7NETkbTc/s1600/50px-Easter_Spices.png" r6="true" /></a></div>
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Dash of white pepper<br />
<br />
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<div class="separator" style="clear: both; text-align: center;">
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<strong>Instructions for the Filling:</strong><br />
<br />
1.Chop the napa cabbage to a fine chop, and add salt.<br />
<br />
2.Let the cabbage sit in a large bowl for 10 to 15 minutes then pour it into a clean dish towel. Gather up the ends of the towel and wring the moisture out of the cabbage.<br />
<br />
3.Mix together the ground pork, spring onions, oil, wine, water,sugar, white pepper, and salt in the bowl.<br />
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Mix till it's thoroughly combined.<br />
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<div class="separator" style="clear: both; text-align: center;">
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<strong>Wrapping the Dumplings, Purse Fold:</strong><br />
<br />
<strong></strong>1.Place a dough circle in the palm of your hand, and add a spoonful of filling to the center of the dough circle.<br />
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2.To do this purse fold, wet your finger with some water, and trace around the edge of the circle of dough. Then fold it in half and press together the top of the edge. Then press each side together, while crimping it. Creating 4 little pleats.<br />
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<strong>Cooking the Dumplings:</strong><br />
<br />
1.Bring a pot of water about 4 inches deep to a boil.<br />
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2.Tenderly slide in the dumplings to the water.<br />
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3.When the water begins to boil again, add in 2 cups of cold water.<br />
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4.Wait for the water to boil the second time, then add water again.<br />
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After the water boils the third time, it's done! Reduce the heat,<br />
<br />
and then gently remove them from the water to a large plate, and serve with <a href="http://thetruetasteofchina.blogspot.com/2011/04/dumpling-dipping-sauce.html#more">dipping sauce</a>.<br />
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<a href="http://3.bp.blogspot.com/-Ys6f6zCkUzk/TY0XX1x_9KI/AAAAAAAACwo/vYPy1yzgoRw/s1600/50px-BlackTea.png" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Ys6f6zCkUzk/TY0XX1x_9KI/AAAAAAAACwo/vYPy1yzgoRw/s1600/50px-BlackTea.png" r6="true" /></a></div>
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<b>Cooks Helpful Hints:</b><br />
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<br />
Dust a plate with rice flour to prevent the dumplings from sticking.<br />
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Dumplings tend to dry out on the edges first, so if you notice this cover them with plastic wrap.<br />
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Make sure you use enough filling. You want a stuffed purse, with lots of filling.<br />
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After thoroughly steaming, or boiling the dumplings, you can pan fry them. This is commonly known as "pot stickers".<br />
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<b>Enjoy!</b>abstractsurrealisthttp://www.blogger.com/profile/05596564060863982741noreply@blogger.com1tag:blogger.com,1999:blog-3975999391229105410.post-50966065203440777912014-03-27T22:31:00.000-07:002015-02-19T11:41:37.881-08:00Sesame Paste (芝麻酱)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1CksOHte7vaU3NudbimsnmAFpmIB_p9T7vryPti90iC7MIZOC0ge7NEOu8bfGp7ygVYq2XW6jCe2xb9T4MqJWew73hWNq3XpVjgzBukGmGJBgT6ryIdfaujOUUphbVEzq4zJEtM3GwCMa/s1600/Still0528_00001.bmp" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1CksOHte7vaU3NudbimsnmAFpmIB_p9T7vryPti90iC7MIZOC0ge7NEOu8bfGp7ygVYq2XW6jCe2xb9T4MqJWew73hWNq3XpVjgzBukGmGJBgT6ryIdfaujOUUphbVEzq4zJEtM3GwCMa/s400/Still0528_00001.bmp" width="400" /></a></td></tr>
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Sesame paste is quite simply ground sesame seeds and oil. It's been used in China for over 2,000 years, and is very simple to make. Store bough sesame paste comes in glass jars, and if it's refrigerated after opening, it should keep for several months. Because East Asian sesame paste is made from unhulled seeds, it is more bitter than tahini, which is the middle eastern version of sesame paste, and tends to have twice as much oil as the Chinese version. It has the texture of peanut butter, and taste similar. Sesame paste is a great natural source of vitamin E which helps to reduce the rate of aging in body cells, and aids in hair loss, according to some Chinese herbalist.<br />
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<a name='more'></a>Sesame Paste<br />
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<b>Ingredients:</b><br />
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<a href="https://lh4.googleusercontent.com/-fDdATBW-rbk/TYz61FoT0MI/AAAAAAAACs4/08B7NETkbTc/s1600/50px-Easter_Spices.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-fDdATBW-rbk/TYz61FoT0MI/AAAAAAAACs4/08B7NETkbTc/s1600/50px-Easter_Spices.png" /></a></div>
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1 Cup of sesame seeds.<br />
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<a href="https://lh3.googleusercontent.com/-I3RLTaQDeJ4/TYz6_eq5OcI/AAAAAAAACt4/Of11nchFnLY/s1600/50px-Olive_Oil.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-I3RLTaQDeJ4/TYz6_eq5OcI/AAAAAAAACt4/Of11nchFnLY/s1600/50px-Olive_Oil.png" /></a></div>
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1 Cup of olive oil.<br />
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<br />
<b>Instructions:</b><br />
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1. Preheat your oven to 350 degrees Fahrenheit.<br />
<br />
2. Put the sesame seeds on a cookie sheet. Spread them out so that they are not touching while they are being toasted.<br />
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3. Place the cookie sheet with the sesame seeds on it into the oven, and bake for 10 minutes, or until you start to smell their aroma.<br />
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4. After they have toasted, remove them from the oven to cool for 5 Min's.<br />
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5. After they have cooled, place them into a blender, or food processor.<br />
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6. Slowly begin adding vegetable, or olive oil.<br />
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7. Blend until it becomes a thick paste.<br />
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8. This fresh made sesame paste will keep in the refrigerator for up to two weeks.<br />
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<b>Enjoy!</b>abstractsurrealisthttp://www.blogger.com/profile/05596564060863982741noreply@blogger.com0tag:blogger.com,1999:blog-3975999391229105410.post-70203015992862678682014-03-26T22:19:00.000-07:002015-02-19T11:41:19.302-08:00Dan Dan Noodle (担担面)<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiAsMoQcXaLeHVp7oZ-6RXiNwPTlYctxyonu4qUP-gWDXD5J65adcsoUov5DZ6KUdyrPRuMVv19zsuCvVocCwqWmUbDu7GIal_A33ShEWxu0kpc3ppuDEBRFfwY0mhu5EV1vvYNuC5Uk-c/s1600/DSCN1172.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiAsMoQcXaLeHVp7oZ-6RXiNwPTlYctxyonu4qUP-gWDXD5J65adcsoUov5DZ6KUdyrPRuMVv19zsuCvVocCwqWmUbDu7GIal_A33ShEWxu0kpc3ppuDEBRFfwY0mhu5EV1vvYNuC5Uk-c/s320/DSCN1172.JPG" height="240" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">The Chinese really do have the science of balance down to an art form. Even something as simple as a noodle served cold becomes a masterpiece of flavor. The sauce for this dish from the Sichuan province offers the typical flavors of the region. Fire hot chili oil, numbing pepper, garlic, pickled vegetable, as well as black vinegar to name a few. These are all flavors commonly found in most Sichuan dishes. The Dan Dan noodle vendors keep their own particular recipe a secret, and I've found most Chinese chefs, and cooks alike do as well. Lucky we have the Internet or many of these amazing dishes would still be a secret. </span>This is one dish that does tend to differ ever so slightly from recipe to recipe, and vendor to vendor, but the basic recipe is here. The name Dan Dan noodle derived from the noodle peddler that carried his supplies for making these noodles in hanging baskets from a pole tossed across his shoulder. In one basket the stove would hang, and in the other, he'd have the noodles and ingredients for the sauce. Dan Dan is the Chinese word to describe this kind of pole and basket.</div>
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<a name='more'></a><br />
<br />
Dan Dan Noodles</div>
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<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: inherit;"><b>Ingredients:</b></span></span><br />
<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div>
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<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: inherit;">3 Tbsp sesame paste</span><br />
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<a href="https://lh3.googleusercontent.com/-I3RLTaQDeJ4/TYz6_eq5OcI/AAAAAAAACt4/Of11nchFnLY/s1600/50px-Olive_Oil.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" src="https://lh3.googleusercontent.com/-I3RLTaQDeJ4/TYz6_eq5OcI/AAAAAAAACt4/Of11nchFnLY/s1600/50px-Olive_Oil.png" /></span></a></div>
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<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 Tbsp sesame oil</span></span><br />
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<a href="https://lh5.googleusercontent.com/-wMI4As48ZvI/TY1xv2is50I/AAAAAAAAC8Q/0XkqYJMEngo/s1600/zhenjiangvinegar.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" src="https://lh5.googleusercontent.com/-wMI4As48ZvI/TY1xv2is50I/AAAAAAAAC8Q/0XkqYJMEngo/s1600/zhenjiangvinegar.png" /></span></a></div>
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<span class="Apple-style-span" style="font-family: inherit;">3 Tbsp Zhenjiang vinegar*</span><br />
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<a href="https://lh5.googleusercontent.com/-EX02lHy7UrU/TY09UKT3zsI/AAAAAAAACx4/Xba1Sus8GOk/s1600/90131jalapeno_2.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" src="https://lh5.googleusercontent.com/-EX02lHy7UrU/TY09UKT3zsI/AAAAAAAACx4/Xba1Sus8GOk/s1600/90131jalapeno_2.png" /></span></a></div>
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;">2 Tbsp light soy sauce</span></span><br />
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<a href="https://lh4.googleusercontent.com/-xmqbQkUGVpQ/TY1n8AfWVGI/AAAAAAAAC7c/xR1eJj7xBt0/s1600/soy+sauce.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" src="https://lh4.googleusercontent.com/-xmqbQkUGVpQ/TY1n8AfWVGI/AAAAAAAAC7c/xR1eJj7xBt0/s1600/soy+sauce.png" /></span></a></div>
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;">1 1/2 Tbsp dark soy sauce</span></span><br />
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<span class="Apple-style-span" style="font-family: inherit;">1 1/2 tsp roasted flower pepper (numbing pepper or<span class="Apple-style-span" style="color: blue;"> <a href="http://thetruetasteofchina.blogspot.com/2011/03/numbing-pepper.html">Sichuan pepper</a>)</span></span><br />
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;">4 Tbsp <a href="http://thetruetasteofchina.blogspot.com/2011/04/sichuan-chili-oil.html">chili oil</a></span></span><br />
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;">1 Tbsp chili paste</span></span><br />
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<a href="https://lh6.googleusercontent.com/-0n7tlMkHR1A/TYz7J6e-kDI/AAAAAAAACuo/ZKwGHtmi6hM/s1600/50px-Salt.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" src="https://lh6.googleusercontent.com/-0n7tlMkHR1A/TYz7J6e-kDI/AAAAAAAACuo/ZKwGHtmi6hM/s1600/50px-Salt.png" /></span></a></div>
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;">1 Tbsp sugar</span></span><br />
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<a href="https://lh4.googleusercontent.com/-eJX-tzWBdco/TY1MrX3x7mI/AAAAAAAACzQ/WvkLJUvtV4c/s1600/salt.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" src="https://lh4.googleusercontent.com/-eJX-tzWBdco/TY1MrX3x7mI/AAAAAAAACzQ/WvkLJUvtV4c/s1600/salt.png" /></span></a></div>
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;">Pinch of coarse salt</span></span><br />
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<a href="https://lh3.googleusercontent.com/-aS5U2FaPdV8/TYz61ZmB4FI/AAAAAAAACtI/25-PCprtVRU/s1600/50px-Garlic.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" src="https://lh3.googleusercontent.com/-aS5U2FaPdV8/TYz61ZmB4FI/AAAAAAAACtI/25-PCprtVRU/s1600/50px-Garlic.png" /></span></a></div>
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<span class="Apple-style-span" style="font-family: inherit;">1/2 tsp minced garlic</span><br />
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<a href="https://lh6.googleusercontent.com/-iNPSRtPId5U/TY1xwdvnvWI/AAAAAAAAC8U/OHuQkQrtpJQ/s1600/cilantro.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" src="https://lh6.googleusercontent.com/-iNPSRtPId5U/TY1xwdvnvWI/AAAAAAAAC8U/OHuQkQrtpJQ/s1600/cilantro.png" /></span></a></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">2 Tbsp of cilantro</span></span><br />
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<a href="https://lh5.googleusercontent.com/-4OlghLmuLt0/TYz7JB0oz_I/AAAAAAAACuQ/hGt-jbAYUjA/s1600/50px-Pork.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"></span></a></div>
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<a href="https://lh3.googleusercontent.com/-L6eHTFsos_A/TYz2Ym2wz9I/AAAAAAAACrw/1WGTYCPvDo8/s1600/50px-Bacon.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-L6eHTFsos_A/TYz2Ym2wz9I/AAAAAAAACrw/1WGTYCPvDo8/s1600/50px-Bacon.png" /></a></div>
<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">1/4 lb chopped pork belly</span></span><br />
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<a href="https://lh4.googleusercontent.com/-OJ2L-idbbiw/TY0XSZ0JjDI/AAAAAAAACwc/ybIvshq6RHg/s1600/pickles.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" src="https://lh4.googleusercontent.com/-OJ2L-idbbiw/TY0XSZ0JjDI/AAAAAAAACwc/ybIvshq6RHg/s1600/pickles.png" /></span></a></div>
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<span class="Apple-style-span" style="font-family: inherit;">1/2 tsp<span class="Apple-style-span" style="color: blue;"> </span><a href="http://en.wikipedia.org/wiki/Zha_cai">zha cai (Sichuanese Pickle)</a>**</span><br />
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<a href="https://lh5.googleusercontent.com/-j0C6yHrqykg/TY1GWHPP5SI/AAAAAAAACyc/pUSeBjcVdtg/s1600/50px-Peanuts.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" src="https://lh5.googleusercontent.com/-j0C6yHrqykg/TY1GWHPP5SI/AAAAAAAACyc/pUSeBjcVdtg/s1600/50px-Peanuts.png" /></span></a></div>
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 cup finely chopped roasted peanuts</span></span><br />
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<a href="https://lh4.googleusercontent.com/--J-CvkS3KOo/TYz6_X_6zFI/AAAAAAAACt0/6iF2eaC-CmQ/s1600/50px-Noodles.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" src="https://lh4.googleusercontent.com/--J-CvkS3KOo/TYz6_X_6zFI/AAAAAAAACt0/6iF2eaC-CmQ/s1600/50px-Noodles.png" /></span></a></div>
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<span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 16px;">16 ounces fresh chow mein, or </span></span><span class="Apple-style-span" style="line-height: 16px;">Shanghai</span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 16px;"> style noodles</span></span></span></span><br />
<span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 16px;"><br />
</span></span></span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><b>Instructions:</b> </span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">1. Add the first 12 items into a bowl and whisk together until they are thoroughly combined.</span></span><br />
<br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 16px;"></span><span class="Apple-style-span" style="line-height: 16px;">2. Fry the ground, or finely cut pork belly with the ya cai together in the wok until the pork is cooked through, and crisp.</span></span><br />
<br />
3. Add the oil mixture to the meat, and cook till it's fragrant.<br />
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<span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 16px;">4. Cook fresh chow mien, or </span></span><span class="Apple-style-span" style="line-height: 16px;">Shanghai</span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 16px;"> noodles until they are tender.</span></span></span></span><br />
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<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">5. After you drain the noodles pour the sauce over the top of the noodles.</span></span><br />
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 16px;"></span><span class="Apple-style-span" style="line-height: 16px;">6. Top off the bowl of noodles with the pork belly and ya cai mixture.</span></span><br />
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 16px;"></span><span class="Apple-style-span" style="line-height: 16px;">7. Sprinkle the crushed peanuts over the top, and garnish with a sprig of cilantro and diced scallion. Serve warm, or at room temperature</span></span><span class="Apple-style-span" style="line-height: 16px;">.</span></div>
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<a href="https://lh4.googleusercontent.com/-Ys6f6zCkUzk/TY0XX1x_9KI/AAAAAAAACwo/vYPy1yzgoRw/s1600/50px-BlackTea.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" src="https://lh4.googleusercontent.com/-Ys6f6zCkUzk/TY0XX1x_9KI/AAAAAAAACwo/vYPy1yzgoRw/s1600/50px-BlackTea.png" /></span></a></div>
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<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;"><b>Cooks helpful hints:</b></span></span><br />
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<span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 16px;">Pork belly is extremely high in fat content. When it is fried it creates a bacon bit type texture. The reason for pork belly in this recipe is because you want the </span></span><span class="Apple-style-span" style="line-height: 16px;">crispness</span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 16px;"> of bacon, but the morsels of meat will be tender inside, and soak up the sesame flavors, and the pickled </span></span><span class="Apple-style-span" style="line-height: 16px;">vegetables</span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 16px;">.</span></span></span></span><br />
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<span class="Apple-style-span" style="font-family: inherit;">*Zhenjiang vinegar is a typical black Chinese vinegar. Very similar in taste to balsamic.</span><br />
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<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">**Zha cai is a type of pickled mustard vegetable plant. It has a slight pungent bitter taste when added to this dish. It can be purchased in any local Asian grocery, and comes in a jar or a foil package for under $3.00 usually.</span></span><br />
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<span class="Apple-style-span" style="line-height: 16px;">After cooking the noodles, make sure you do not rinse off the starch from the noodle. This is what makes the sauce adhere to the noodles.</span><br />
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<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">If it's possible to acquire raw peanuts they add a better flavor in this dish, because when peanuts are raw they </span></span><br />
<span class="Apple-style-span" style="line-height: 16px;">have a more legume taste and texture, than when they are fried.</span><br />
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<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;"><b>Enjoy!</b></span></span></div>
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