Sautéed bean curd in oyster sauce&Stewed eggplant pressing fried ribbon fish steak(Nov.29)
China’s long history, vcast territory and extensive contact with other nations and cultures have given birth to the distinctive Chinses food. With several thousand years of creative and accumulative efforts, the Chinese cuisine has become increasingly popular among more and more overseas gourmets.
Today we have brought you two delicious Chinese food. First let’s welcome our first special guest, Lady Wei Lixin.
Her leading health course: Sautéed bean curd in oyster sauce
Mother stock: bean curd, cabbage, green pepper, paprika
Accessories: oyster sauce, carrot, scallion, ginger, cooking wine
Recipe:
1. Slice the bean curd. Quick-boil them in boiling water and pick them up. Cut the cabbage, green pepper and paprika into shreds. Bruise the carrot, scallion, ginger into sprinkle.
2. Heat appropriate edible oil in the pot. Put the bruised scallion, ginger and carrot and keep sautéing. Then pour the bean curd, cabbage shreds and pepper shreds into the pan and give them several flips of frying.
3. When the dish is cooked, add some cooking wine and oyster sauce to mix round.
Key points:1. Add some salt when boiling the bean curd to increase the flavor.2. Stir fry the bruised carrot first for more nutrition.3. The adding into some cooking wine is used for get rid of the smell of the beans.
4. Oyster sauce should be added at last for a better flavor of freshness if mixed well.
Nutritive peculiarity:
Cabbage has an effect on keeping youthfulness and maintaining healthy skin in Chinese food therapy.
Our second special guest is Qi Huai, an actor.
Qi Huai is a busy actor, yet he is a rather enjoying himself in the kitchen. Cooking adds spice to his busy life.
Stewed eggplant pressing fried ribbon fish steak
Mother stock: round eggplants, ribbon fish
Accessories: sweet fermented flour paste, scallion, ginger, cooking wine, sugar, salt, soy sauce
Recipe:
First cut the ribbon fish into several even fragments and debone them by ripping. Pickle them in soy sauce, cooking wine, vinegar and salt for 15minutes. Slice the eggplants, cutting the center of the eggplant slices to press one segment of the ribbonfish. Dress them with flour pastry mixed with egg white and keep deep frying them in the hot oil until them have turn golden in color. Add bruised scallion, ginger and garlic, soy sauce, cooking wine, vinegar, salt, sugar, chicken essence and sweet fermented flour paste in a bowl of diluted starchy in advance. When the fish is done, pour the bowl of paste into the pot and shift to a slow fire to keep stewing for 5 minutes. Pick the dish up and spread some scallion sprinkle. The whole dish is accomplished.
