Kaixin Chinese Home Cooking by Xiaosui

[Finmar001]

I often cook chinese beef curry delicious

[MexicoKaren]

Kaixin, thanks so much for the wonderful recipes. Your English is really outstanding. I visited China last year because my son and his family live in Wuhan, where they both teach in an international school. I had the pleasure of eating many, many wonderful foods. I will check your blog regularly and begin to try to cook some Chinese dishes.

[Kaixin]

xie xie ni

[Kaixin]

Ask your son about - 're gan mian'

Also ask him - 'ta ai chi re gan mian ma'

[MexicoKaren]

OK, I will....

[Kaixin]

Ingredients: 1 large choko , 4 pieces of black fungus (you can purchase Black Fungus from a Chinese Supermarket)

Seasoning: 1 teaspoon rice vinegar, a little salt.

Preparation: Chop the choko into fine long sticks. Chop the fungus in thin strips around 1cm wide.

Cooking: Heat wok, put in oil, stir-fry the choko, add rice vinegar, a little salt. Then put on a plate. Put in oil, fry the fungus lightly, put in a little salt, then add the plate of choko and cook lightly. Now ready to serve. Hao Chi.



Has anyone seen the opening of the 'Bird's Nest' Olympic Stadium in Beijing?

Google = Images = bird's nest olympic stadium

I will post a recipe for Bird's Nest Soup next

Xiaosui

[plumies]

Originally Posted by Kaixin

Stir-fry potato stick
(vegetable side dish)

Hao Chi.

Xiaosui, one of my all-time favorite dishes is my grandmother's stir-fry potato sticks. She taught me to do it a little differently. Instead of carrots, I julienne chicken breast (my grandmother used pork). Also slice some green onions to about 1/4 inch thick on the biase. Heat up oil, cook the chicken until done and remove. Put the potato sticks, 1/4 cup of soy sauce (more or less depending on the amount of potatoes), and 1 minced garlic toe in the hot wok and cook until the potato sticks just starting to get the "cooked" color and put the chicken and green onions and stir together well. Serve hot with rice.

Another variation that my mom made is to add a bit of chili flakes. I love it both ways. Hao hao chi!

[Kaixin]

Yes, you can either make it a simple side dish or build it up into a main dish. Your grandmother's recipe sounds delicious. My son would like the chilli. He is teaching my husband to like chilli.

My husband with a hot chilli dish

zai jian

xiaosui

[Kaixin]

Ingredients
2 and ¼ cups of flour

Seasoning
1 cup of warm water, 2 tablespoons of vegetable oil, 1 teaspoon of salt, 2 tablespoons of sugar, 2 teaspoons of baking powder , 1 teaspoon of yeast

Preparation
[This is for cooking at home in your own pan or deep-fryer, I use a saucepan 22cm diameter & 8cm deep].

Use a large container, put the flour and salt in, mix (or sift first). In a separate container combine the warm water, vegetable oil, sugar, baking powder and yeast. Stir well. Make a small well in the middle of the flour. Pour in the wet ingredients. Fold in well and kneed then cover with a wet cloth and put aside in a warm place for 2 hours. Wait for the dough to double in size. Put dough on a board, kneed well, roll until approx ½ cm thick and square in shape, cut evenly into four pieces, then cut each piece into 8 strips approx 2cm wide and 16 cm long (this is suitable for cooking in a wok, you may adjust for a deep fryer.) Take one strip and place on floured board. Brush lightly with water, place another strip on top, press lightly, then press a chop stick (or similar shape) lengthwise along the centre. This gives the basic shape for ‘you tiao’ ready to cook.

Cooking
Put the oil in the saucepan to approx 3 cm from the top, heat oil until just on boiling point when small bubbles start to come to the surface, adjust the stove temperature down to keep steady at this point, put the dough sticks in, deep-fry for around 5 minutes until it expands and becomes a golden yellow color. Take out, drain on absorbent paper. Either eat by itself or with a bowl of soy milk (duo jian). Hao Chi.

When I make ‘you tiao’ at home, I don’t want to waste oil, so I cut the ‘you tiao’ to fit into my saucepan. In China the ‘you tiao’ we buy at the stalls is around 40 cm long.

Hao Chi



(a photo series in Kaixin - Chinese Home Cooking)

WARNING: If you have not used a saucepan to deep fry before, then take extreme care, it is very dangerous. We suggest you learn from an experienced cook or chef before you attempt it.

[plumies]

Wow, I haven't had you tiao in over 17 years. My aunt used to make the best and we would have it Sunday mornings with a hot bowl of soy milk.

Thanks for the recipe. I *might* just try to make it.