I got a couple of emails from readers requesting more chinese food posts. I’m glad that you like it. I strongly encourage all of you to be adventurous and try some of the non-traditional (from the american point of view) but traditional (from chinese point of view) food that you see here! They’re usually more healthy than what you find in chinese restaurants. You probably have wondered: “how’s possible that chinese people eat these oily foods and stay thin?” Well… the answer is “They don’t eat that“.
Yesterday I prepare a dish called: 白菜虾米 cabbage sauteed with dry shrimp. 3 ingredients dish~
I like black fungus a lot so I add some too. For those of you who don’t know about black fungus. Here’s a brief description: It’s also known as wood ear. It has more protein, iron and vitamins. It has the reputation of “meat among the vegetables”. It helps to prevent various forms of bleeding, for example, blood in feces, hemorrhoid bleeding, excessive menstrual flow, etc. Its translucent brownish beige flesh is gelatinous but firm, crunchy and relatively tasteless. They absorb the liquid in which they are cooked and take on the taste of the other ingredients.
I got the compressed black fungus but you can use any kind, they always come dry
Soak with warm water. It hydrate very fast. Just 2 min later
15 min later it’s done. Wash them and they’re ready for use.
Ingredient # 2: dry shrimps. Soak it with water for 10 min and they’re ready to use
Ingredient #3: chinese white cabbage
Heat 2 tbsp of oil and add rinsed dry shrimps
cook for 2-3 min and add black fungus
Sautee it for few minutes and add cabbage
It seems a lot at first but cabbage has a lot of water so it will reduce its volume a lot later.
Add salt and cover
Let it cook for 5-6 min and add 1 tbsp of sugar
Mix everything and done!
Simple? I think so
I also made sauteed chinese green bean with rice vinegar, salt and sugar.
served with black rice cooked with oatmeal
Yesterday I went to my gym’s spa because they were launching a line of organic products and I got a gift bad
okay. Tutorial #2. A reader asked me how I steam my kabocha to make it not watery. So here’s my method, really simple but has some tricks
cut it in bite pieces
put it in the steamer. If you don’t have steamer, no problem, just use a steam basket, but make sure the kabocha has no contact with the water directly. trick #1
Set for 25 min
Trick #2: Let the steam go out. If you cover the pot completely, the steam will become water and it will soak the kabocha.
25 min it’s almost ready.
Trick #3: Freeze it for 15 min. It makes a big difference. It makes the texture solid and dense
Hope you find these tutorials useful. If you have any request, email me or leave comments. I love doing tutorials for you!!!