I think I saw this online back a while ago, but couldn’t remember where I saw it.
1. Heat up skillet, add a little bit cooking oil.
2. Set heat to medium low, pour pecan into pan.
3. Keep stirring until you can smell pecan and hear some light noise from pecan, sprinkle sugar on pecan, adjust heat to high, and stir quickly.
Add more sugar if needed, but need to be done quick.
4. Transfer to plate when most of sugar melted. Set aside to let pecan cool.
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
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:
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:
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.
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
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.
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.
猪肉馅 15 磅，米酒 1 杯，盐 1/4 杯，糖 1/2 杯，肠衣，漏斗，
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.
asparagus, bacon, toothpick.
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.
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.
sauerkraut, ribs, cellophane noodle, seasoning to taste, ginger root (optional).
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.