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Szechuan cucumber relish

Servings: 2-3

1 ¼ lbs. cucumbers

15 slices garlic

1 teaspoon Szechuan peppercorn

1 teaspoon hot bean paste

2 Tablespoons hot chili oil

1 Tablespoon salt

2 teaspoon sugar

1 Tablespoon brown vinegar

2 Tablespoons sesame oil

Directions:

1. Cut off and discard both tips of the cucumber. Cut the cucumber in half by making one cut from end to end. Repeat this step for each half to yield 4 long quarter strips. Discard the seeds. Then cut each strip into 2" long pieces in any shape you'd like. Put the cucumbers in a bowl, mix with salt, and let it marinate for 2 to 3 hours.
   


2. Wash the cucumbers with cold water, and put in a strainer to drain off some moisture. Then put them back in a bowl.
   


3. Add the garlic slices, Szechuan peppercorns, hot bean paste, hot chili oil, sugar, vinegar, and sesame oil. Mix well, let it marinate for about 3 hours, and it's ready to serve.

Copyright © 2005 ChineseHomeCooking.Com, All rights reserved.

Do you know the picture is? They are the silkworm chrysalis. Do not make a fuss, many

Chinese people like to eat silkworm chrysalis. Ancient China from a long time ago before the

development of

eating on the pupa. They are very rich in nutrients. Rich in protein and a

variety of amino acids, is frail, the sick, the elderly and post-partum women,

senior nutrition supplements. Pupa can produce pharmacological activity of substances, the body canincrease leukocyte levels, thereby raising the body's immune function, delay the aging human body functions, silkworm chrysalis oil to reducing blood fat, cholesterol-lowering, the treatment of hypercholesterolemia and liver function to improve significantly role.

suitable for hypertension, hyperlipidemia, fatty liver, diabetes human consumption; for tuberculosis, the human consumption, thin body; for rickets in children who lean consumption; suitable for chronic gastritis, gastroptosis of human consumption; appropriate in the elderly lumbar weakness in the knee, a few nights frequent urination, impotence are edible.

 

The silkworm chrysalis this year is really expensive, 9 yuan of black a jin, of yellow

compare black want expensive two-spot, knowing is what truthThoroughly cook silkworm

chrysalis, air of 10 minutes of or so fish out is boiled in putting boiling water cool, next

end up from which cut open two half, the black core among take out, add salt, cooking wine,

dry starch bloats a little while.

Fry the oil that is put into many somes inside boiler to burn heat, put silkworm chrysalis,

break up ceaselessly fry, fried oil to disappear, flip through silkworm chrysalis when the

sound that can have rustle, outfit giving boiler dish.

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Ma Po Tofu

Servings: 2-3

20 oz. tofu

4 oz. ground pork

1 slice ginger minced

1 teaspoon garlic chopped

1 Tablespoon green onions chopped

1 Tablespoon hot bean paste

1 teaspoon Szechuan peppercorn powder

¼ cup green peas

2 Tablespoons soy sauce

1 teaspoon salt

2 teaspoons sugar

1 cup soup stock or cold water

1 teaspoon sesame oil

3 Tablespoons cooking oil

 

Cornstarch paste:

2 teaspoons cornstarch

2 teaspoons cold water

Directions:

1. Cut the tofu into ½" cubes.
   

    

   
   


2. Using high heat, pour 3 Tablespoons of cooking oil in a wok, and stir fry the ground pork, then add the ginger, garlic, hot bean paste, soy sauce, salt, sugar, soup stock, and tofu. Boil for 3 minutes.
   

    

   
   


3. Thicken with the cornstarch paste (remember to pre-mix) while stirring to avoid lumps, then put in the chopped green onion, green peas, and sesame oil. Place on a serving platter (or a bowl), and sprinkle with Szechuan peppercorn powder to serve.

 

Copyright © 2005 ChineseHomeCooking.Com, All rights reserved.

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Shrimp with cashew

Servings: 2-3

Difficulty: medium

 

2/3 lb. small raw shrimp (deshelled and deveined)

½ cup raw cashew nuts

10 1" long green onions

10 slices ginger

3 cups cooking oil

2 Tablespoons cooking oil

 

Marinade:

½ egg white

1 Tablespoon cornstarch

½ teaspoon salt

1 Tablespoon rice wine

¼ teaspoon salt

1 teaspoon sesame oil

Directions:

1. Clean the shrimps and pat them dry, then mix the shrimps with egg white, cornstarch, salt, and marinate for an hour.
   

    

   
   


2. Fry the cashew nuts in warm cooking oil until brown (about 3 minutes). Remove the cashew, drain, and set them aside to cool.
   

    

   
   


3. Heat the same cooking oil again in high heat, pour in the shrimps and stir fry for 30 seconds, remove them and drain the cooking oil from the pan.
   

    

   
   


4. Heat another 2 Tablespoons of cooking oil, stir fry the green onion and ginger slices, add the shrimps and seasoning sauce quickly. Continue to stir fry until they are thoroughly mixed. Transfer it to a plate, add the cashewnuts on top and serve.

 

Copyright © 2005 ChineseHomeCooking.Com, All rights reserved.

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