Cooking Club no. 6

Cooking Club 6, December 8th, 2012

Class 1:

Cheng Lixia

Fan Fen

Yang Jie

Guo Lu

Zhang Yan

Wang Yue

Xiang Qin

Li Xuehong

Li Yanfang

Wang Xing

Cool Lotus Root

Ingredients: lotus root (peel, then boil until you can puncture with a chopstick, then cool in cold water, and thinly slice and sprinkle with salt and MSG; put in a large flat bowl), green chilies, zhe2 er3 gen1 (root vegetable typical of Guizhou), ginger, garlic, scallions, cilantro, salt, soy sauce, black rice vinegar, MSG, and powdered red chili.

While the lotus root is boiling, mince green chilies, zhe2 er3 gen1, ginger, and garlic. Mince the scallion and cilantro almost to a paste. Heat a little oil in the wok and add the ginger and garlic (do not fry to a paste). Then add the green chili, and then the zhe2 er3 gen1. Cook for a couple of minutes and then pour the mixture over the lotus root. Pour a little oil over the lotus root and add the red chili powder. Add a little soy sauce, vinegar, MSG, salt, scallion, and cilantro. Combine, let cool, and serve.

Mashed Potatoes with Pickled Radish and Green Onions

Ingredients: 3 large potatoes, finely chopped pickled Chinese white radish, chopped green onion.

Peel, chop and boil the potatoes until cooked. Heat oil in the wok, add the potatoes and mash while stirring. Add the green onion and radish and combine.

Carrots Fried with Corn and Pork Sausage

Ingredients: 2 large carrots, whole kernel corn (we used peas because corn was out of season), spicy Guizhou pork sausage.

Chop the carrot and sausage into small cubes of the same size. Boil the corn (or peas) until cooked but still firm. Add peanut oil to the wok. When hot, add all ingredients. Finish with some salt and soy sauce.

Qing1 Jiao1 Qie2zi – Fried Whole Eggplant Topped with Green Chilies and Tomato

Ingredients: 2 eggplants, salt, minced green chilies, 1 tomato minced, MSG, soy sauce.

Halve the eggplants the long way. If the eggplants are very large, you might need to cut the halves in two. Slice the skin of the eggplant in a crisscross pattern. Sprinkle the flesh with salt. Let sit for 5 minutes, then rinse. Add the eggplant pieces, two at a time, to the hot oil  (a lot of oil; you are really braising the eggplant in oil) until cooked but not falling apart. When each piece is finished, place it skin side up in a large serving dish. Fry the chilies and tomato until almost a paste, adding some salt, MSG, and a little soy sauce. Top the eggplant with the chili/tomato mixture.

Hua1 Cai4 Chao3 Fan1 qie4 – Cauliflower Fried with Tomato

Ingredients: 2 tomatoes finely chopped, 1 head of cauliflower broken into bite size heads, chopped green onions, 3 minced garlic cloves, MSG, salt, 2 Tblsp minced ginger, sugar.

Boil the cauliflower with salt for a few minutes, then drain. Add the garlic, ginger and spring onion to the hot oil in the wok. After about 30 seconds, add the tomato. Add the cauliflower. When cooked but not too soft, add some salt, sugar and MSG.

Qing1 Jiao1 Rou2 Si1 – Pork Fried with Green Pepper

Ingredients: thinly sliced boneless pork, thinly sliced green bell pepper (or chili if you like it spicy), garlic, ginger, spring onion.

Add the chopped peppers and garlic to the hot oil. Add the pork, adding salt, MSG (or other spices) to taste. Garnish with the spring onion. (This is the second recipe for this dish.)

A Delicious and Mysterious Tofu Dish (I lost the recipe or the student didn’t provide it!)