Delicious courses for Nov.26:Frozen bean curd with tomatoes&Fish in sour tomato soup
Our special guest for today is still Lady Wang Lei. Lady Wang Lei was once a member of China’s Nutrition Society and Nutrition Branch of China’s Medicine Society. She had been working in the clinical nutrition field for years and is showing her original ideas and researches related to diet and disease, nutrition and health protection.
Leading course for today’s Chinese food: Frozen bean curd with tomatoes
Mother stock: tomatoes, frozen bean curd
Accessories: minced meat, edible tree fungus
Recipe:
1. Thaw the frozen bean curd out and then cut into even cubes. Give them a quick boiling and pick them up for standby preparation.
2. Clean the tomatoes and cut into small cubes too.
3. Heat the edible oil to 70% hot, and put in some chopped scallion pieces. After frying for about 30 second, add some minced meat and a little soy sauce. Keep frying for about 2 minutes. Pick them up for standby preparation.
4. Put the tomato cubes in the pot and fry them for about 2 minutes then add the bean curd cubes in for mix-frying.
5. When it is almost done, sprinkle appropriate amount of salt, sugar and chicken essence in the pot. Pick it up into a plate. The whole course is accomplished.
Tips:
1. The frozen bean curd cubes should be small enough to allow the salty sauce to increase their flavor.
2. It is better to flip-fry the tomato cubes until the tomato juice has come out.
3. The minced meat can be chicken, pork, beef, lamb, according to different tastes.
4. Don’t add in the chicken essence until the fire has been turn off.
Next let’s introduce you a master hand for a course of private Chinese food:
Name: Cui Changhai
Age: 52
Profession: Bank clerk
Uncle Cui has kept a habit of DIYing all kinds of delicious Chinese good since he was about 10 years old. With his growing up, his experience in Chinese cuisine has gradually got increased. Nowadays, he puts more concentration and effort on diet’s nutritive balance. Today, he brings us his privately made course: Fish in sour tomato soup
Key points:
1. It is not advisable to slice the fish meat too thin, otherwise the slices can be easily get loosened when boiling in the pot.
2. The cooking wine used for pickle the fish slices must be in right amount. Either too light or too salty will destroy the taste.
3. The fish slices must be pickled in cooking wine mixed with pepper powder for 3-5 minutes.
4. Dress the pickled fish slices with starch.
5．The tomatoes must be kept frying until the red tomato sauce has come out. Then pour some water in the boiling earthen pot.
6．Turn off the fire in time before final accomplish to keep the fresh and tenderness of the fish meat.
7．It is not advisable to add any ingredients with heavy taste such as sesame oil, chive or parsley.