Author: WhiteBear

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

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Post time 2012-9-29 13:37:42 |Display all floors
1584austin Post time: 2012-9-29 04:25
Just be sure you dont use Flower

only when comming to San Francisco ;)

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Post time 2012-9-29 16:11:55 |Display all floors
WhiteBear Post time: 2012-9-29 13:37
only when comming to San Francisco ;)



and easy ktv song

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Post time 2012-10-20 14:00:47 |Display all floors
This post was edited by WhiteBear at 2012-10-20 14:22

Crocodile on the noodles.

Sometimes I want to make something, that is unusual in my homeland.
This time on the street market I found a man with a crocodile.
Beast was already resting in peace (nobody can live with separated limbs), so I decided to make good use of one of the parts.
It is not cheap, but is worth its price – because of taste.

In this dish I’m showing how I prepared all meat, but I used only few chunks – this was my first crocodile dish and I didn’t want to risk.

preparation time: 10-15 minutes
cooking time: 10 minutes
level: medium (because of delicate meat – need some experience in frying fish etc.)

Ingredients:
- crocodile tail, and exactly - part of it
- lotus root
- garlic
- mushrooms (I used two kinds, one medium with small brown heads, and one huge for a slices)
- some leaves
- dried rice noodles (wide)




processing:

first You need to separate meat
it takes about 5-10 minutes if You are note xperienced, and 2-3 if You already done it before

cut the skin (on bottom part is always thinner)


holding the skin with one hand – “push the meat away” with delicate moves of the knife


after that you have it skinned


now remove meat from the bones – almost the same way, just a little cutting,
more sliding the knife edge and “pushing” the meat from the bones


this picture shows it half-way


and here we have completely separated meat
(do not throw-out the bones! There is still some meat on it, and You can make a nice soup).


OK, so then cut some meat in medium (2-3 cm) cubes, and add some sliced garlic (and let it stay, while making other “manipulations”…


sink the rice noodles in hot water and in meantime – do the vegetables



time to prepare smaller mushrooms – just by cutting-off lowest parts


and cutting bigger one in thin slices


some leaves can add more “vegetable” taste, and improve color of the dish


lotus root should be done last (because it changes the color when unused)


cleaning lotus root – by scratching its surface




then cutting-off the ends




cutting few slices (quite thin – no more then 2-3 mm)



cooking

pour some oil on the pan or wok (first time I’ve done it in the non-sticking pan)


heat it on high (if You use wok - heat it before adding oil)

fry crocodile meat cubes until it changes color
(30 seconds, maybe a little more, but be careful not to fry it completely at this stage, if You do so – meat would be to dry)


then remove it from the pan (throw burned garlic away)


on the same oil fry slices of lotus, and big mushroom


when slices are a little golden-brown (2-3 minutes) – remove it from the pan
(to the same bowl when meat is waiting)


throw in smaller mushrooms, and fry until it changes color, and soften a little (1-2minutes).
mushrooms may “drink” oil from the pan, it is OK – it consist nice taste of all fried ingredients


add soaked noodles (should be quite soft by now), and fry a little


add green leaves, fry for a few seconds


then add all previously fried ingredients and stir fry for few seconds


at the very end – add a dash (ok, maybe more – few table spoons) of water, and cover,
then simmer for 1 minute to reheat and soften all ingredients


serve hot J



on the table - I added a little bit of high quality light soy sauce to add some salty taste

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Post time 2012-10-21 18:31:48 |Display all floors
This post was edited by WhiteBear at 2012-10-21 18:36

Corn in slow-cooker (rice cooker)
- not the way that producer advises...

When I wanted to make my cooking easier - I recently bought the rice-cooker.
But off course to use it only for cooking rice would be at list not effective.

So here we are - corn.

1. buy a cooker {:soso_e144:} (easiest part - for 90-180 kuai You can have good quality item, with one - only rice, or two functions - rice and constant cooking)

2. put a corn into slowcooker bowl (not in the steaming basket - just put as many as fits inside), and pour one mug/glass of clean water with it


3. set on any function (I used rice - in that mode first heating is intensive, but when all water eveporate - it should turn into "warming" instead of burning Your kitchen)



4. let it cook for at least 30 minutes (in my case was maybe 40) - after 30 miutes You should at list open it and check if there is still a bit of water, and if the corn is cooked

And that's it!

It works perfectly, and You don't need to use a steaming basket, that fits less then half of that quantity in it.



After "cooking operation" and eating... some {:soso_e120:} of the steamed corn -  I extracted corn seeds, let it cool, and then packed in "one glass  volume" plastic bags, and then frozen.

That way I'll have small quantity of corn, without conservants, ready to use in dishes - any time I want.




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Post time 2012-10-21 19:21:41 |Display all floors
WhiteBear Post time: 2012-10-21 18:31
Corn in slow-cooker (rice cooker)
- not the way that producer advises...

did you transform to vegetarian?
some day Jiangsu will rule China

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Post time 2012-10-21 19:26:26 |Display all floors
WhiteBear Post time: 2012-10-20 14:00
Crocodile on the noodles.

Sometimes I want to make something, that is unusual in my homeland.

i wonder that crocodile is offered at the wet-market in your area, is it daily? and legal? i have never seen it here in Jiangsu nor in other areas.
some day Jiangsu will rule China

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Post time 2012-10-21 19:28:56 |Display all floors
lionstar Post time: 2012-10-21 19:21
did you transform to vegetarian?

no way... but I like corn

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