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Antique Chinese Iron Cooking Pots Article
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Chinese Appetizers
from: Minkir
Ingredients A:
Star Anise (several)
Ginger (sliced)
Soy sauce (two or three cups)
Sugar
Salt
(The following ingredients are optional)
Rice wine
Chili Sauce or pepper (if you like spicy)
Scallions
Ingredients B:
Eggs
Bean curd cakes (firm tofu)
Dried Seaweeds
Chicken wings and/or chicken feet
Dried Chinese Mushrooms
Ingredients C:
Scallions
Cilantro
Red pepper
Directions:
1. Dried seaweed and Chinese dried mushrooms need to be soaked in water for about one hour (if you use warm water, the time can be reduced). Boil the eggs and peel the shells.
2. Fill a big pot ¼ full with water; boil while doing step 1, and then put material A in the pot. After it has boiled again, put material B in the pot.
3. After 60 to 90 minutes, turn off the burner. Let ingredients sit in the pot until it’s time to serve (depending on your preference, the food can be served either warm or cold).
4. Slice the eggs, been curd cakes, seaweed, and mushrooms and put all Material B in a big plate).
5. Use material C to decorate your side dishes.
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