potato with vinegar flavour

Chinese name: 醋溜土豆丝(cù liū tǔ dòu sī)
Style: Sichuan(Szechuan) Cuisine
Characteristic: Potato with vinegar flavor is a good appetizer with bright color, tasting refreshing.

As one of the popular home-style dishes in China, potato with vinegar flavor seems to be a simple dish, but it is the archetypal vinegar flavor dish. Making a plate of delicious potato with vinegar flavor requires a good cutting technique, a well-controlled fire together with the proper seasonings. Potato with vinegar flavor can help lower blood pressure and prevent blockages in the arteries.

I usually would like to add some potatos to the potatos so that it becomes more nutrious and more tasty!

I bought a Chinese Gas stove last weekend!

You can see that Chinese gas stove has more flame than US ones. In China, a lot of dishes need higher flame so that the dishes taste good . This is also why many Chinese people complain that the US stove has so small flame that they can not cook what they usually cooked in China.

How to make Chestnut Soy Milk

There are many ways to cook chestnut in Chinese dishes.Today,I would like to make a cup of nutririous chestnut soy milk! Here is some information I found at wikipedia.com about chestnut:

http://en.wikipedia.org/wiki/Chestnut
Fresh chestnut fruits have about 180 Kcaloriesto 200 Kcalper 100 gr. of product; it is nevertheless much lower than that of walnuts, almonds, other nuts and dried fruit (about 600 Kcal per 100 gr). As with any plant product, chestnuts contain no cholesterol.They also contain very little fat, mostly unsaturated, and no gluten.

Their carbohydrate content compares with that of wheat and rice; chestnuts have twice as much starch as the potato. In some areas Sweet Chestnut trees are called "the bread tree". When chestnuts are just starting to ripen, the fruit is mostly starch and is very firm under finger pressure from the high water content. As the chestnuts ripen, the starch is slowly converted into sugars; and moisture content also starts decreasing. Upon pressing the chestnut a slight 'give' can be felt: the hull is not so tense, there is space between it and the flesh of the fruit. The water is being replaced by sugars, which means better conservation.

They are the only "nuts" that carry vitamin C. One ounce of boiled or steamed chestnuts has 7 mg of vitamin C; dried chestnuts have more than double that amount with 16.6 mg. for one ounce,as much as the lemon. Fresh chestnuts have a very high water content: superior to 52%, and a high transpiration rate similar to that of potatoes and onions. They can lose even 1% of weight in one day at 20°C and 70% relative humidity.


The fruit also contains many other micro-nutrients:

All you need are a cup of soy bean and 6 chestnut and a Soy milk maker. If you do not have a soymilk maker, you may use pan to boil which will takes more work and time.

Process:

Put soy bean in water for 4 hours.
Wash the soybean and put them in the soy milk maker.
Get 6 chestnut and cut them into small pieces and put in the soy mikl maker.
Add water to the level lines
Turn on the soy milk maker.
15-20 minutes later， may enjoy your chestnut soy milk!!!

Chinese Salad Cucumber Egg and Pork Salad with Vinegar Soy sauce flavor!

Here are some information for Chinese salad:

People have been enjoying the nutritious value of a simple salad since ancient times, when they used salt to season wild plants and herbs. (In fact, the word salad comes from sal, the Latin for salt). Of course, salads have evolved since those distant days. Today, in addition to greens, salads can be composed of vegetables, pasta, and fruit. Some are more filling, containing meat, poultry, or cheese. More recent inventions include the Waldorf salad - a simple concoction of celery, walnuts, apples and mayonnaise - and the Caesar salad, rumored to have been invented by an Italian chef residing in Mexico in the 1920's. While most salads are served cold, a few, such as the German potato salad, are meant to be served hot.

Still, whatever the ingredients, we tend to think of a salad as a type of appetizer: served at the beginning of a meal and designed to wet our appetite for the main course. But salads play a different role in Asian cuisine. For one thing, the common variety garden salad is unknown in Asia. For another, a salad such as a noodle salad may make up an entire meal. A salad is often designed to provide a contrast or balance with other dishes, since the harmonious blending of textures, colors, and flavors is one of the hallmarks of Chinese cuisine. The crunchy texture of lightly blanched vegetables may balance a soft noodle dish, for example. And, like a sorbet, a salad may be used to clear the palate after a particularly spicy dish.

Another noticeable feature is the amount of care taken in the physical appearance of a Chinese salad. Instead of being tossed in a bowl, salad vegetables - often blanched instead of being left raw - are normally carefully arranged on a platter.

Dressings and garnishes are commonly used in Chinese salads. In fact, in ancient times it is likely the Chinese seasoned their plants with soy sauce instead of salt. Some of the more common garnishes used to top salads are cilantro (Chinese parsley), peanuts, and chilies. Lime juice is a frequent ingredient in dressings, while peanut and/or sesame oil are the most common oils used.

I made a very simple salad which is perfect to take with the Chinese dumpling or buns!



Here is the video! It is very easy to make. It is delicious and nutrious! You may try by yourself!

Chinese Steamed Bun and dumpling fillings

Ground pork and napa filling is one of the most popular fillings in China. Here is how I make my own fillings! All you need are Napa， lean ground pork, fat ground pork, light soy sauce, dark soy sauce(both can be opurchased at Chinese grocery store), sesame oil, salt.The amount is flexable accorind to you taste. I used a media size napa, 900 gram lean ground pork, 400 gram fat ground pork. These can make many buns and dumplings that are enough for several days! My video is just a reference for you. They are tasty! Wish you can learn easily and will ike them too!

My Dinner

Steamed rolls, steamed buns, and delicious dishes~! Do you like them? I will put on my recipe later. Here are some pictures!


This is pig ears!


This is my favorate dishes! Potato with vinigar flavor! Everyone tasted it likes it! I will upload the video soon to share with other people!

How to wrap Chinese dumpling

China has been perfecting the art of dumpling making since the Sung dynasty. Chinese dumplings may be round or crescent-shaped, boiled or pan-fried. The filling may be sweet or savory; vegetarian or filled with meat and vegetables.


Here is my video to show you how to make the wrapper.


Here is how to wrap the filling. There are many different ways. I will show you two ways, the first one is more professional than the second one. However, the second one is easier.

Place filling into the middle of the wrapper. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings.


Here is a easier way to seal the wrapper. ^_^

Cooking Vegetables in Chinese Way---Pork Chayote with Vinegar and Soy Sauce Flavour

Coking vegetables in Chinese way retains their nutritional value and fresh flavor when cooked quickly over high heat. Vegetables are used in balancing tastes and textures of meat. They also appear as dishes in their own right. I will show you how to cook vegetables in Chinese way with Chayote!



First, Choping






More to come.....

Here is the full process for stir fry Chinese vegetable dishes!!! Enjoy!

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Chinese salted-egg recipe--Chicken eggs

Duck eggs are usually used for salted eggs. But chicken eggs is also a good choice.
From the salt curing process, the salted eggs have a very liquid egg white and a yolk that is bright orange-red in colour, round, and firm in texture. The egg white has a salty taste. The yolk is rich, fatty, and less salty. The yolk is usually used in making Chinese moon cake to symbolize the moon. You need to boil the eggs before eating.

Here is how to make Chinese salted eggs!

Integrate:

Wine, salt, eggs.

1. Wash eggs and dry them.
2. Dip eggs into wine
3. Dip eggs in step into salt.
4. Wrap eggs in step 3 by a preservative film。


5. 4 weeks later~Boil the eggs and check if the yold has yellow oil? Now it is ready to eat! This is salted egg! Yummy!!

Isn't it is easy? All you need it patience! 3-4 weeks is needed for the yolk to get oil.

sweetened red bean paste filling bread

apple pie