Oyster sauce is the seasoning I use mainly when I cook vegetable without meat or seafood. It makes the dish more tasty.
I do use it when I make meat fillings for dumplings, wonton, steaming buns, etc.
One thing you need to know is it needs to be refrigerated once it’s open.
Below is the link from wiki:
http://en.wikipedia.org/wiki/Oyster_sauce
For dishes using oyster sauce, please check following link:
Rice wine is made of sweet rice and yeast, It can be eat as is since rice is fully cooked. You can also cook and serve as soup.
The wine itself can be use as cooking wine and drinking wine.
I’ll post more picture when I make some next time.
Below is the link from wiki:
http://en.wikipedia.org/wiki/Rice_wine
For dishes using cellophane noodle, please check the following link:
Somehow, I wanted to make some sausages for a while. I know the temperature is not low enough to make some real Chinese sausage, so I did a cheat version.
Ingredients:
15 lb ground pork, 1 cup rice wine, 1/4 cup salt, 1/2 cup sugar, enough sausage casing, 1 funnel.
Smoking: some black tea, a old wok, a separate rack
Method:
Make sausage:
1. Soak sausage casing in water.
2. Mix ground pork with seasoning.
The rice wine I use is not the regular cooking wine, but a homemade wine made with sweet rice. You can also use spirit drink such as vodka, whiskey.
3. Put sausage case on the funnel, then fill casing through funnel. Tie with thread or twist casing to separate.
Smoke:
1. Put a sheet of foil on the bottom a old wok (old enough that you wouldn’t regret if you damage it), then put some black tea on it.
2. Lay sausage one layer on the rack, put inside of wok, cover with lid.
3. Set wok on high heat, until you see smoke full of wok. Turn off heat, let it set until the wok get clear view again.
4. Repeat if needed, flip sausage upside down.
Try your best to do this smoking step outside. The smell is extremely strong.
突然间很想做香肠，虽然外面的天气不够冷，没办法做风干的那种中式香肠，不过，普通的香肠还是可以做的。
材料：
猪肉馅 15 磅，米酒 1 杯，盐 1/4 杯，糖 1/2 杯，肠衣，漏斗，
做法：
1、把猪肉馅用米酒、盐、糖拌匀。
其实应该用白酒，不过我家里没有白酒，就用了米酒，是糯米酒酿里面的过滤出来的米酒。
2、把肠衣用书泡过，套在漏斗上面。
3、把肉馅通过漏斗灌进肠衣，尽量灌满，每隔一段用线绳打结分开，或者把肠衣旋转分节。
4、做好的香肠用食品脱水机烘干或者之间煮/煎/烤熟即可。
烟熏：
这步不是必须的，经过烟熏的香肠颜色和味道都会好一些。
用具：炒锅，红茶，隔帘
1、在炒锅上面放一层锡纸，上面撒一些红茶。
炒锅就用旧的，坏了也不心疼的那种吧。
2、把香肠摆放在隔帘上面，放进锅里。
3、盖上锅盖。
4、炒锅用大火烧出烟，等锅里布满浓烟后关火，静置几分钟等浓烟散开，香肠就熏好了。
推荐在室外操作，因为味道太重。
I’ve been wanted to cook this for a while. Somehow, I don’t like the oven bake version, and I think pan fry would make it taste better.
Ingredients:
asparagus, bacon, toothpick.
Method:
1. Lay two pieces of bacon on cutting board.
2. Lay asparagus on top of bacon, then roll bacon over, cut bacon to proper length, push toothpick through asparagus, then chop asparagus to proper length.
3. Heat up frying pan, no oil needed, lay asparagus on top, fry until bacon is done.
4. Lay paper towel on plate, then transfer to plate, cover with paper towel, press lightly. Now it’s ready to serve.
想做培根卷芦笋有些日子了，不过，我一直不是很喜欢那种卷整根芦笋的做法，所以就自己改良了一下，变成了现在这个版本。
材料：
培根（bacon），芦笋，牙签。
做法：
1、取两条培根，平行放在案板上。
2、把芦笋摆在培根上面，然后用培根盖住芦笋，剪去多余的培根，用牙签固定，把芦笋切短。
3、平底锅烧热，不放油，把芦笋放进去摆好，中火把培根煎熟煎脆即可出锅。
4、盘子上面垫一层纸巾，把芦笋放好之后，再用纸巾轻压，把多余的油吸走即可。
This is my first time cooking with sauerkraut. There is something similar to it in China, it’s made of Napa Cabbage, not regular cabbage.
Ingredients:
sauerkraut, ribs, cellophane noodle, seasoning to taste, ginger root (optional).
Method:
1. Soak cellophane noodle in cold water, set aside.
2. Pour cold water into skillet, add ribs, add cooking wine, little vinegar, maybe several slices of ginger root or ginger powder. Bring to boil on high heat, then simmer for about 5 minutes.
3. Drain ribs, rinse with warm water, set aside.
4. Form sauerkraut into several balls, squeeze some juice out of it, so it won’t taste too sour.
5. Pour enough water into skillet, bring to boil, add cooking wine and little sugar.
6. Put ribs and cellophane into skillet, then cover with sauerkraut, bring to boil, simmer for about 10 minutes.
7. Add salt into skillet, and any other seasoning you like, such as pepper, soybean sauce, etc.
8. Simmer for another 10 minutes or until cellophane noodle turn clear.
9. Serve when hot.
这是我第一次尝试美国酸菜。美国酸菜是用大头菜（甘蓝）做的，味道倒是和东北的酸菜很接近。据说这种酸菜的做法来自德国。
材料：
酸菜，排骨，粉条，调味料。
做法：
1、粉条用水泡软。
2、排骨冷水下锅，加入料酒、醋、姜片或姜粉，开锅后小火煮 5 分钟左右。捞出来用温水冲洗干净。
3、酸菜团成几个球，用手挤压，把里面的酸水挤出来一些。
也可以不挤，只是那样做出来的菜会比较酸。
4、锅里重新倒水烧开，加入料酒、少许糖，然后放入排骨和粉条，把酸菜盖在上面，大火烧开之后，小火煮 10 分钟左右。
5、锅里加盐调味，同时可以加入其它的调味料。拌匀之后煮至粉条呈透明状即可出锅。
我是个极喜欢吃烙饼的人，各种各样的饼我都喜欢。这种烙饼最简单好做，所以我做的最多。
材料：
面粉，水，调味料。
做法：
1、把凉水慢慢加进面里，同时快速搅拌，直到面粉全部变成变成小块的面絮，基本看不到生面粉。
我喜欢把烙饼的面和的软一些。如果想要硬一点的面，可以少加一点点水。
2、把面絮和成光滑的面团，略醒一会儿。
3、把面团擀成一张大面片，上面撒盐、五香粉和其他调料（比如辣椒粉，葱粉，等等），把调料擀进面里，然后刷薄薄一层油，把面片卷成长条。
4、把长条用手揪成均匀的几段，每段团成一个圆圈，把两端藏在圆圈下面，然后擀成一个薄片。
5、平底锅烧热，倒一点油，把饼坯放进去，快速转一下，让表面均匀的沾上油，然后翻面，也沾均匀油，等底面烙至金黄翻面。
6、饼的两面都烙到金黄即可。
I had a hard time to name this in English. I hardly see this in supermarket or restaurant here. The only time I saw it was in a restaurant called ” Flat Top”, and it’s not exactly the same kind.
Ingredients:
flour, water, seasoning.
Method:
1. Slowly pouring water in the flour, stir quickly at same time. Flour will turn into little pieces. Stop pouring water when you don’t really see much loose flour.
2. Punch flour with hands or mixer until form a smooth ball, cover with moist cloth, set aside for a while.
3. Roll the dough into a big sheet, sprinkle with salt, pepper, and any other seasoning powder you want to add. Use roller to roll seasoning into dough sheet.
4. Brush a thin layer of cooking oil on dough sheet, then roll it into a long strip.
5. Cut the strip into several even short pieces, shape each piece into a round-shape dough, hide ends at the bottom, roll it into a round thin sheet.
6. Heat up frying pan, add a little bit cooking oil, set on medium low heat.
7. Lay bread in pan, slide it around to evenly coated with oil, then flip, coat the other side with oil.
8. Flip bread when the bottom get lightly golden brown.
9. It’s ready to serve when both side are golden brown.
10. Tear or Cut into pieces to serve or serve it whole.
