Helpful Hints

If rice wine is unavilable, you may subsititute medium dry or pale dry sherry. All turnips used in recipes are Chinese turnips. If they are unvailable, substitute icicle radishes. Straw mushrooms are available, you may subsittute Smithfield or a high quality smoked variety of ham.

For all recipies using green onion sections, use the white part of stalk unless otherwise specified. All stocks are made with chicken, beef or pork bones.

To make a simple stock:

  1. Place bones in pan with water to cover.
  2. Boil briefly and remove scum from surface of water.
  3. Add 2 stalks green onion, 2 slices ginger root and 1 tablespoon rice wine.
  4. Simmer over low heat for 30 minutes and use as directed.

To prepare 1 tablespoon ginger wine, mix 2 slices smashed ginger root with 1 tablespoon rice wine; let soak briefly and remove ginger slices. Use as directed.

To Precook Pork Tendons:

  1. Soak tendons for 1 hour in 5 Cup warm vegetable oil.
  2. Heat oil for deep frying and drop tendons into hot oil.
  3. Sprinkle 1/2 tablespoon water into hot oil a few times until tendos have expanded. Remove tendons,drain and use as directed.

To Precook Vegetables:

  1. Cook in boiling water as directed ir until tender.
  2. Remove vegetables from boiling water and plunge immediately into cold water until cool. (This keeps colour bright and prevents further cooking).
  3. Drain and use as directed.

To Pre-Soak Chinese Black Mushrooms:

  1. Rinse black mushrooms lightly and place in warm water to cover until soft. (about 15 minutes)
  2. Remove stems(discard) and use caps as directed. (Soaking liquid may also be added to recipe to provide added flavour and vitamins)

To Pre-Soften Shark’s Fin or Fish Skin:

  1. Place material in a pan with water to cover and heat until just below boiling point, turn heat to low and let simmer uncoverd 12 hours.
  2. Remove pan from heat and let material cool to room tempature; rinse material lightly and place in fresh, cold water to cover. Let soak in refrigerator overnight.
  3. Repeat complete process 2-3 minutes until materials is very soft and tender.

 

** chinese cooking**

 

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