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Chinese Food

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Chinese Food - Page Text Content

S: Chinese Food

BC: The end

FC: Chinese Food Recipe Book By: Tammy, Katie, Stephenie, Joanna and Emily Period 1

1: Dumplings | Ingredients: Dumpling Dough* 2 cups all purpose flour 1 cup boiling water Filling: 8 ounces celery cabbage (Napa cabbage) 3 tsp salt, divided 1 pound lean ground pork 1/4 cup finely chopped green onions, with tops 1 TB white wine 1 tsp cornstarch 1 tsp sesame oil Dash white pepper Dipping Sauce: 1/4 cup soy sauce 1 tsp sesame oil Other: 2 - 4 tablespoons vegetable oil | Jiaozi = Chinese word for Dumplings The history of dumplings or “jiaozi” dates back to 500-600 years ago. It was a variation of the wonton which originated in the Han Dynasty. The dumpling is popularly known for its “half-moon” shape. According to ancient literature, it states that it was “shaped like half- moon and food was passed around the world”. Due to the undeveloped cooking methods and equipment, the dumpling was simple dish to make and it was easy to share hence the expression “food was passed around the world”. Dumplings are also a popular dish to serve during the Spring Festival or New Year. They symbolize good luck and fortune and for fun, some people may stuff their dumplings with items to express their best wishes and regards to others. For example, one may put gold jewels to say “best wishes for next year”. | Preparation: Cut the cabbage across into thin strips. Mix with 2 teaspoons salt and set aside for 5 minutes. Squeeze out the excess moisture. In a large bowl, mix the celery cabbage, pork, green onions, wine, cornstarch, the remaining 1 teaaspoon salt, 1 teaspoon sesame oil, and the white pepper. In a bowl, mix the flour and 1 cup boiling water until a soft dough forms. Knead the dough on a lightly flour surface about 5 minutes, or until smooth. Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices. Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle. Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining slices of dough and filling. Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil. Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown. Add 1/2 cup water. Cover and cook 6 to 7 minutes, or until the water is absorbed. Repeat with the remaining dumplings. To make a dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon sesame oil. Serve with the dumplings. | Dumplings

2: Black Sesame Soup | Black sesame soup is a sweet dessert that’s primary ingredient is the black sesame seed. It is believed that it has properties that may help prevent grey hair. It is also called “grow hair soup” in Chinese as well. Reasoning being is because the seeds contain sesamin and sesamolin. These two substances in the sesame seed is supposed to strengthen the blood and liver. | Ingredients -1 cup rice (long grain or short grain) -1 cup black sesame seeds -7 cups water -3/4 cup granulated sugar, or to taste -Boiling water as needed, depending on how thick or thin you want the soup | Preparation: 1. Soak the rice in cold water for at least 1 hour. 2. Toast the black sesame seeds in a frying pan on medium low heat for 1 - 2 minutes, until they are fragrant and the pan begins to smoke. Remove and cool. 3. Drain the rice and add to a blender with 3 cups water. Blend until smooth. Remove and clean out the blender. 4. Grind the sesame seeds in the blender until they are fully ground and the sesame smell is very fragrant. Add 1/2 cup water and grind briefly until the mixture forms a grayish paste. 5. Add the blended rice/water mixture to the sesame paste and blend. 6. In a large saucepan, bring the mixture to a boil with 3 1/2 cups water and the sugar. As soon as it starts to boil, turn the heat down to low and cook until the mixture thickens, stirring constantly (5 – 8 minutes). Note: Be sure to stir constantly or there will be splattering and the pot may burn. Add boiling water to the soup as desired, depending on how thick or thin you want the soup. Serve warm.

3: Chicken Long Rice Soup | In a Chinese meal, it is important to include grain. Their main primary source is rice however; the long rice noodle has become an important contributor as well. It is made from flour, water, and salt and once thoroughly cooked, these noodles appear very clear. | Ingredients: 3 pounds chicken leg quarters 3 (32 ounce) cartons low-sodium chicken broth 1 tablespoon Hawaiian sea salt 1 (1/2 inch) piece fresh ginger root, sliced 1 large Maui sweet onion, cubed 1 (8 ounce) package uncooked bean threads (cellophane noodles) 1 bunch green onions, thinly sliced 1 small head bok choy, chopped | Preparations: Place chicken, chicken broth, salt, and ginger into a large pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the chicken is tender and no longer pink, about 35 minutes. Remove chicken, and strain broth into a new pot. Discard the solids. Fill a bowl with hot tap water. Add the long rice noodles, and let sit for 30 minutes to soften. Stir onion into the broth, and bring to a boil, then reduce heat to medium-low. Meanwhile, remove the skin and bones from the chicken and discard. Roughly chop the meat and set aside. Add the noodles, chicken meat, green onion and bok choy; simmer until noodles are tender. After the noodles have sat for 30 minutes, stir in the _chicken meat, green onion, and bok choy. Reheat and serve.

4: FOOD SYMBOLISM Fruits: Symbolize good fortune and children to the bride during Chinese wedding ceremonies. Sesame seeds and Peanuts: Peanuts are associated with birth and both seeds and nuts symbolize an abundance of children. Bamboo Shoots: represent wealth and a new start. Bean Curd: symbolize fulfillment and wealth. Oranges: represent luck and good wealth. Noodles: symbolize long life, and so it is considered very unlucky to cut up a strand. Duck: represents loyalty and happiness. Usually, duck can be found at most Chinese wedding banquets.

5: Works Cited “Chicken Long Rice Soup.” allrecipe.com. allrecipe.com, n.d. Web. 13 Nov. 2011. . “Chinese Boiled Peanuts Recipe.” ehow Food. Demand Media, Inc., n.d. Web. 13 Nov. 2011. . “Chinese Noodles.” About.com. The New York Times Company, n.d. Web. 12 Nov. 2011. . “Food Symbolism during Chinese New Year Celebrations.” Nations Online. nationsonline.org, n.d. Web. 13 Nov. 2011. . “Glossary of Ingredients.” Chinese Food Recipes.com. Chinese Food Recipes.com, 10 Oct. 2011. Web. 12 Nov. 2011. . “The History of Dumplings.” New Asian Cuisine . New Asian Cuisine, n.d. Web. 12 Nov. 2011. . “Sweet Black Sesame Soup (Sesame Tong Shui).” About.com. About.com, n.d. Web. 13 Nov. 2011. . “Symbolic Food for a Traditional Chinese Wedding.” Chinesefoodrecipe.com. Chinese Food Recipes.com, n.d. Web. 13 Nov. 2011. . “Symbolic Food for a Traditional Chinese Wedding.” ChineseFoodRecipes.com. Chinese Food Recipes.com, 10 Oct. 2011. Web. 12 Nov. 2011. . “Top 10 Symbolic Chinese Foods : From Fish to Fowl.” About.com. The New York Times Company, n.d. Web. 12 Nov. 2011. . “Top 10 Symbolic Chinese Foods : From Fish to Fowl.” About.com. About.com, n.d. Web. 13 Nov. 2011. .

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Katie Hayden
  • By: Katie H.
  • Joined: over 9 years ago
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About This Mixbook

  • Title: Chinese Food
  • Mr. Juliani Period 1 11th English (H) November 12, 2011
  • Tags: None
  • Published: about 8 years ago