Recipes of the day
Nov. 10th, 2005 06:56 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
Since
dirtydina asked here are the recipes that I used last night. I haven't given exact quantities for the vegetable dishes since as far as I'm concerned it's a matter of taste. It all turned out quite satisfactorily.
Winter Melon Soup
2 litres chicken stock flavoured with soy sauce, sherry, salt and ginger to taste
I slice winter melon peeled, deseeded and cut into 5cm dice
I pack fried fish slices (c200g)
4 large dried mushrooms soaked, destemmed and sliced
Bring stock to a simmer
Add melon and cook for 30 minutes
Add mushroom and fish slices and cook 30 more minutes
Check seasoning and serve
Snake Beans and Pork
Chop some shallots and garlic
Strifry for a few minutes then add a glob of chilli-bean paste
Stirfry until fragrant
Add ground pork and brown
Add snake beans, topped, tailed and cut into 5cm pieces and mix well
Add dash of soy and dash of sherry
Stirfry until beans are crisp tender
Beancurd with Tianjin Vegetable
Cut two cakes firm fried beancurd into medium dice
Stirfry garlic and white part of a couple of spring onions
Add beancurd and rinsed, drained Tianjin vegetable
Mix some water and cornflour
Add cornflour mixture, dash of soy sauce and Szechuan pepper to taste
Cook until everything is hot and the sauce has thickened
Sprinkle with green part of the onions and serve
Greens with Fermented Beancurd
Mash up two cubes of red or white fermented beancurd with some sherry and soysauce
Heat wok with a bit of oil in it
Toss in washed greens (any kind pretty much) and stir
Add beancurd mixture
Stirfry until done
Soy Braised Fish Szechuan Style
Take a cleaned whole fish of about 600-700g uncleaned weight
Rinse, pat dry and make three diagonal slashes through to the bone on each side
Heat about 2cm of oil in a wok to smoking point
Add two slices of ginger
Slide fish into the oil and cook for 5 minutes
Carefully turn fish over and cook five minutes more
Pour off all but 15ml of the oil
Add the white part of two spring onions, sliced
Cook for another two minurtes
Add 30ml soy suce, 15ml sherry, 10ml rice vinegar, a couple of pinches of Szechuan pepper and 200ml stock or water
Bring to a boil, reduce heat to a simmer and braise, covered, until fish is done (12-15 minutes), turning fish once more in the process
Remove fish to heated serving platter
Remove ginger
Add 15ml cornflour mixed in a little cold water to wok
Cook and stir, uncovered, until sauce is thick and clear
Pour sauce over fish and sprinkle with the chopped green part of the onions or chopped coriander leaf
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Winter Melon Soup
2 litres chicken stock flavoured with soy sauce, sherry, salt and ginger to taste
I slice winter melon peeled, deseeded and cut into 5cm dice
I pack fried fish slices (c200g)
4 large dried mushrooms soaked, destemmed and sliced
Bring stock to a simmer
Add melon and cook for 30 minutes
Add mushroom and fish slices and cook 30 more minutes
Check seasoning and serve
Snake Beans and Pork
Chop some shallots and garlic
Strifry for a few minutes then add a glob of chilli-bean paste
Stirfry until fragrant
Add ground pork and brown
Add snake beans, topped, tailed and cut into 5cm pieces and mix well
Add dash of soy and dash of sherry
Stirfry until beans are crisp tender
Beancurd with Tianjin Vegetable
Cut two cakes firm fried beancurd into medium dice
Stirfry garlic and white part of a couple of spring onions
Add beancurd and rinsed, drained Tianjin vegetable
Mix some water and cornflour
Add cornflour mixture, dash of soy sauce and Szechuan pepper to taste
Cook until everything is hot and the sauce has thickened
Sprinkle with green part of the onions and serve
Greens with Fermented Beancurd
Mash up two cubes of red or white fermented beancurd with some sherry and soysauce
Heat wok with a bit of oil in it
Toss in washed greens (any kind pretty much) and stir
Add beancurd mixture
Stirfry until done
Soy Braised Fish Szechuan Style
Take a cleaned whole fish of about 600-700g uncleaned weight
Rinse, pat dry and make three diagonal slashes through to the bone on each side
Heat about 2cm of oil in a wok to smoking point
Add two slices of ginger
Slide fish into the oil and cook for 5 minutes
Carefully turn fish over and cook five minutes more
Pour off all but 15ml of the oil
Add the white part of two spring onions, sliced
Cook for another two minurtes
Add 30ml soy suce, 15ml sherry, 10ml rice vinegar, a couple of pinches of Szechuan pepper and 200ml stock or water
Bring to a boil, reduce heat to a simmer and braise, covered, until fish is done (12-15 minutes), turning fish once more in the process
Remove fish to heated serving platter
Remove ginger
Add 15ml cornflour mixed in a little cold water to wok
Cook and stir, uncovered, until sauce is thick and clear
Pour sauce over fish and sprinkle with the chopped green part of the onions or chopped coriander leaf
no subject
Date: 2005-11-10 03:27 pm (UTC)no subject
Date: 2005-11-10 03:36 pm (UTC)They are also called "long beans".
no subject
Date: 2005-11-10 06:21 pm (UTC)Is "red or white fermented bean curd" also called red or white Miso?
I'd like to try cooking my greens that way...
no subject
Date: 2005-11-10 07:04 pm (UTC)