Our leading health dish today: Pomelo and white fungus soup
Mother stock: peel of pomelo, white fungus
Accessories: eggs, crystal sugar, medlar, honey
Reasons for recommendation:
The soup is not only fragrant and sweet but also has an effect on relieving exterior syndrome and moisturizing the lung.
Recipe:
1. Soak the white fungus with warm water. Cut peel of pomelo into shreds. Whip the eggs.
2. Pour appropriate water to heat in the pot. And when the water is boiling, put the white fungus and add some crystal sugar. Boil the soup with a slow fire.
3. Quick boil the pomelo peel shreds to remove the bitterness.
4. When the white fungus has been boiled, put the peel shreds in the pot. At last spread whipped egg sauce. Appropriate honey could be used too.
Key points:
1. Pomelo peels can reduce fever, which has a special healing effect on cough.
2. It is better edible to put pomelo peels and honey at last.
Today we have Lady Wei Lixin, our old friend, as our special guest again.
Doctor Wei works in Chinese Academy of Chinese Medicine. She has a great interest in healthy food and has a good command of cooking and nutriology.
Now, please welcome our private master hand Lady Chen Jiaoyan. Lady Chen has lived in Inner Mongolia for several years. As a result, she is very home at cooking delicious dishes in Northwest China. The biggest characteristic of her cooked food is substantial in size. Furthermore, the dish can be easily cooked with delicious taste.
Private dish: Chinese olla podrida with steamed twisted rolls
Mother stock: streaky pork, carrot, kidney bean, pumpkin
Accessories: milk, eggs, pepper powder, salt, sugar, soy sauce, wild pepper powder
Recipe:
First, cut potatoes, carrots and pumpkins into small lumps and slice the streaky pork.
Then heat some edible oil in the pot and stir fry the carrot lumps. Pick them up for standby preparation.
Next, stir fry the pork slices. Add sugar, bruised ginger, scallion, pepper powder and soy sauce and put kidney bean segments, potato lumps, and cooked carrot lumps one by one.
At this moment, pour some water and keep stewing.
At last kick them up in a plate. Add some whipped egg sauce and edible saleratus into flour, mix round by adding some milk. Roll the pastry out very thin.
Sprinkle a piece of salty oil and sesame and make pastry into small twisted rolls.
Place the rolls around the cooked combination and put the plate into a steam pot and keep steaming for 12 minutes. Then pick the plate out. The whole course is accomplished, sending out straight food style of Northwest China.
Key points:
1. The amount of saleratus should be refrained so that the steamed twisted rolls are softer.
2. Kneading dough with some milk makes the mouthfeel more fragrant.
3. The juicy out of the combination should be refrained not to cover the cooked dish for there should be some room left around it for twisted rolls.
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