When I cook napa, I normally separate napa leaves and the white since they require different cooking time.
Napa leaves are easy to chop, most of the time, I don’t chop, I just tear them into pieces with fingers.
To chop the white part, I normally lean the knife with an angle to chop, this way, when you chop it, it can thin the white part at same time.
When cooking, always cook the white part first, then cook the leaves, so they can be done at same time.
I love napa cabbage, much better than regular cabbage.
It’s cabbage, but doesn’t taste like cabbage, and it doesn’t smell like cabbage.
For more info., please check with wiki:
When I chop napa, I normally separate the leaf and the white part, since the white part is tougher and takes longer to cook.
The leaf can be torn into pieces by hand after you separate it from the white part. White part can be cut at an angle so the pieces won’t be too thick.
For dishes using napa cabbage, please check the following links:
Kimchi with Napa and Daikon
When you plant garlic, you get garlic leaves.
Garlic leaves can be used as herb in cooking. They bring some of the garlic taste, but a lot weaker compare to garlic.
Garlic can be planted in soil or water. It grows better and stronger when planted in soil. I normally plant them in winter, in water when planted inside, in soil outside.
To use garlic leaves, just cut them for any length you need, and they will keep growing. Normally you can cut at least twice. Of course, once you start cutting leaves out of the garlic plants, you won’t be able to harvest garlic later.
Below are garlic leaves from my vegetable garden after raining:
Luffa to me, is one kind of vegetables only. I noticed that wiki says it’s fruit.
Luffa can be cooked as vegetable when it’s young. You can stir fry, or cook it in soup, any way you like. If you let it grow too old, the center part can be used as sponge for cleaning purposes after it gets dry.
There are 2 popular kinds of luffa, one has smooth skin, the other kind looks like giant okra.
One thing you need to know is, if you let chopped luffa stays in air too long, it will change to darker color. Sometimes even after you cook it. So luffa means eat when fresh.
For more info., please click on wiki link:
For dishes using luffa, please click on following links:
Stir Fried Luffa with Garlic
This is a requirement in one of my recipes, It’s too hard for me to understand all the word.
All I know is this is the mixture of Potassium Carbonate and water.
For more info., please click the wiki link below:
For dishes using Potassium Carbonate Solution, please click on the following links:
Moon Cake with Red Bean Paste and Egg Yolk
This is one of my favorite fillings for stuffed buns. I think most Chinese love the Chinese chive.
Chinese chive, eggs, dried shrimp, cellophane noodles, seasoning
1. Soak cellophane noodles in water until they get tender. Then soak in hot water until they get clear. Drain good.
2. Stir Fry eggs, when eggs start getting firm, stir quickly so they turn into chunks instead of a whole piece. Transfer to cutting board, wait until it’s cool, then chop into small pieces.
3. Clean and chop the Chinese chive into really short string. Transfer to container, then coat with cooking oil.
4. Chop dried shrimp and cellophane noodles into small pieces, mix everything together, add seasoning to your taste.
For seasoning, I normally just use salt and little bit sugar, nothing else since Chinese chive has a strong flavor itself.
Notes: Cellophane noodles can be replaced with shrimp or vegetables or anything you like.
Eggs can be replaced with ground meat.
Chinese chive is very popular vegetable in China. So far, I haven’t see it in American Supermarket.
Compare to regular vegetables, Chinese chive has a strong taste/smell, similar to onion and garlic, but different and lighter. It normally is used in fillings, sometimes in stir fry dishes, but not very often. One of the popular dish is stir fry with eggs.
Chinese chive is a perennial plant, when you harvest, all you need to do is cutting the part about ground, it will keep growing. You can harvest as many time as you like.
For more info., please click the link below:
For dishes using Chinese chive, please click on following links:
Dried shrimp is mainly used for flavor. Compare to fresh shrimp, dried shrimp can bring a much stronger flavor and different for fresh one.
Dried shrimp is normally made with small shrimp.
Dried shrimp is mainly used in fillings, sometimes is used in simmer dishes, once a while in stir fry dishes.
For more info., please click the link below:
For dishes using dried shrimp, please click following links:
Pancake with Zucchini and Dried Shrimp
Yeast Dough can be used very often, such as pizza, bread, roll, etc.
flour, 1-2 tsp yeast, 1-2 tsp sugar
1. Mix yeast and sugar, soak in warm water. Then set aside until it’s covered by bubbles.
You can stir some to speed up the dissolving process.
2. Slowly pour yeast mixture into flour, stir quickly meantime, so flour stick together, turn into little pieces. Stop until you don’t really see much loose flour.
Add more warm water if you need to.
Depend on your needs, dough can be firm, can be tender. Tender dough is more for pizza, bread, dinner roll, etc. Firm dough can use for some Chinese steaming buns. Of course, less loose flour left means tender dough.
3. Form the flour pieces into a smooth ball, this is your yeast dough.
I’ve been calling this “seaweed” for years. I always feel that nori is the name for sushi wrap. But since wiki call it nori, I’ll go by wiki’s name.
This type of nori is not made for sushi, I only use it in soup. At the end of cooking, before or right after you cut heat off, tear/cut nori into small pieces, throw into soup, they’ll get soaked and spread within a minute.
Below is the wiki link:
For dishes using nori, please click on following link:
Egg Drop Soup with Mushroom and Nori