Author: WhiteBear

[Recipes]: expat cuisine in China - recipes by White Bear   [Copy link] 中文

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Post time 2012-9-4 15:45:07 |Display all floors
This post was edited by WhiteBear at 2012-9-4 15:47

so this is self-rising???? what is self-rising flour? already with yeast or soda?

I shoud use plain one, sure! thank You for comment!

Btw. potato cakes with "self-rising" was superb :)

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Post time 2012-9-4 21:06:34 |Display all floors
WhiteBear Post time: 2012-9-4 15:45
so this is self-rising???? what is self-rising flour? already with yeast or soda?

I shoud use plain ...

You're welcome  {:soso_e181:}
The top 2 Chinese characters on the packaging ‘自发’ means 'self-rising'. Usually it contains baking powder (as leavening agent) with added salt and best suited for cakes or non-yeast breads.

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Post time 2012-9-4 21:53:52 |Display all floors
OK. so learning Chinese helps in cooking, but as I see - also vice versa (when some friendly soul can explain some magic to poor gweilo) :)

I have already some nasty plans to use this kind of flour... I have only to remember not to throw away the package.

thankYou again, LA

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Post time 2012-9-5 08:25:34 |Display all floors
WhiteBear Post time: 2012-9-3 21:16
after that "try" tell me please, how do You like it :)
or maybe... what little change would make i ...

I ruin your recipes, very sorry.
I use three eges, maybe the flour is not enough, and i add lots of vegertable.
It looks awful, but taste good.
I will try once more.{:soso_e100:}

20130904884.jpg

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Post time 2012-9-5 09:13:49 |Display all floors
This post was edited by WhiteBear at 2012-9-5 09:45

maybe try to add more wheat flour - make "harder" dough, and boil only few noodles at time

then noodles will be more "shaped" (and a little more "dense")

if You have few minutes and some spare flour - try to make 3-4 small bowls with dough of different "density", and check which tastes and looks better for You

Btw. You have not "ruined" anything :) it is just first try.

My first "chinese" dishes, few years ago... maybe I should not talk about it :) ... too soft vegetables, typical "western" spices... it is just a bit of practice what helps.

And that is why I still look for cuisine tutor - to make my dishes more "Chinese" then "almost like".


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Post time 2012-9-8 21:42:06 |Display all floors
Now, one of my favorite dishes, that I learnt here.

Fish in sweet, sour and spicy sauce, on peppers.

preparation: 30 minutes
cooking: 15-20 minutes
level: easy/medium

Ingredients:

for frying fish
- fish
- eggs
- cornstarch
- oil
for sauce
- sweet chili sauce
- rice vinegar
- red hot peppers
- green onion
- cornstarch
- water
for frying/stewing at final stage
- peppers (any kind You like)
- onion

preparation:

- cut fish into pieces




- remove bones


as seen on pictures – pillars are useful tool also in kitchen :)
try to remove as many as possible until squeezed piece of fish will not puncture Your fingers…
is You left too many – You will have to be more careful when eating

- mix eggs with cornstarch until get a “little melted icecream” consistence




and observe interesting effect… cornstarch mixed with small amount of fluid (here – egg) becames “non newtonian fluid”. What it is? Take a spoon and hit it. What do You feel? And now slowly immerse spoon. What do You feel now?

- add pieces of fish







now we will make a sauce in easiest way, that means using one readymade ingredient

- sweet chili sauce



- add some rice vinegar and mix



- add equal quantity of cornstarch and water, and mix (should be liquid)





- chop green onion and red hot peppers, then add it to the sauce base, mix and set aside







preparing frying-stewing “bed”

- chop peppers and onion in medium size pieces (as seen on pictures)








frying

- warm oil in a wok (hot!)
- fry pieces of fish covered with egg and cornstarch masse





finishing – frying and stewing

- pour to the empty wok a little oil, and make it almost smoking
- add chopped peppers and onion, fry about 1 minute, moving



- add fried fish



- pour with sauce
- mix and fry for 1 minute



- then cover and stew under the cover for 1-2 minutes until peppers are still tender but delicate, sauce will “disappear”, and all pieces of fish are soft





- serve always hot






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Post time 2012-9-9 19:19:52 |Display all floors
And now great secret of many houses (also in China), where You see a lot of dishes every day.

Do You think, that every dish is "fresh new"? Not exactly - some have a second life.
Nobody wants to waste food :)

So my fish also have a "resurection day".

For yesterdays' dinner I made too much fish, also a lot of sauce left on wok.
I collected it, and saved in fridge. One night is not a problem.



Thanks to the "resurection of fish" - todays lunch was made in about 10 minutes

All I had to do was:

prepare a noodles (and there is tip... on package producer instructs to boil it for 3-4 minutes. it is unnecessery if noodles will be fried or served in boiling hot soup - hot water for 5 minutes is enough)









reheat the fish (frying)



put fish on the pan, and noodles in the centre of it



pour sauce over fish (not over noodles - steam will be anough for this)





and we have resurected (some may say "zombie?") fish, but for a little difference - with fried noodles



btw... "zombie" fish needs a little more moisture in phase of "stewing", if there is not too many sauce - just add water






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