Lovely taste, cute dim sum - Chinese pastry: small steamed bun

Small steamed bun

Chinese buns in general may be divided into two types, depending on the degree of leavening of the flour skin. Steamed buns made with raised flour are seen throughout China, and are what is usually referred to as baozi. 

Steamed buns made with unraised flour are more commonly seen in the south. The Small steamed bun belongs to the latter category. This means that its skin is smooth and somewhat translucent, rather than being white and fluffy. The similarity of this appearance to that of jiaozi ("dumpling") has meant that the Small steamed bun  is sometimes classified as a dumpling outside of China. It is, however, distinct from both steamed and boiled jiaozi in texture and method of production.

Small steamed bun are traditionally filled with pork, but variations include other meats, seafood and vegetarian fillings, as well as other possibilities. The characteristic soup inside is created by wrapping solid meat gelatin inside the skin alongside the meat filling. 

Heat from steaming then melts the gelatin into soup. In modern times, refrigeration has made the process of making Small steamed bun during hot weather easier, as one can use chilled gelatin which might otherwise be liquid at room temperature.

Recipe of Fish Filets in Hot Chili Oil

Fish Filets in Hot Chili Oil

If you love spicy food, don't miss this dish. It's another famous Sichuan dish, I never hear a person don't like it. I'll share the recipe to you all. 

Ingredient: fish 2 catties, (three) of big star red dry chili 3 two (to cut open oh), Chinese prickly ash seed smaller part bowl, big ten grain heat, ginger, Onions five a root
Fine fine ground cut into chopped green onion, some salt, egg qing dynasty, starch, half a sunflower seed oil, chili oil 2 three two white sesame, two, a pinch of a cucumber and yellow bean sprouts. 

Steps:
1. Put the fish clean, should pay attention to the belly black wash white oh, where along the fishbone eliminating the fish, along with the sword fish grain,
The fish fillet into half inclined centimeters of fish fillet, such ability won't have so many thorn. (skills: can buy fish in the call teacher for help when the fish head and bones, as for fish, picking out or their home slowly, because can't master of so much time to help you slice of yo.
2. The fish will be on the plate, add egg, salt, starch by hand grasp well, cut into garlic cloves garlic to use, dry hot pepper to cut into sections, the flavour pickled vegetable seed,
Ginger also cut fine to use. 

3. Pour the oil into the pot, heat while ginger, garlic, chili, Chinese prickly ash, will be a Fried fish bone can put into cold water, boil, and the cut good cucumber and yellow bean sprouts also into a saucepan.
4. Evenly into fish fillet, add some salt and gourmet powder, and the white sesame can and at the big basin. (after the fish fillet in, do not need to wait until the water to the boil, as long as there is a little bubble, the fish will smooth and delicate!) 

5. This is the most important! Fish sweet incense will not see it. Hot pot, oil and chili oil into, and to eighty percent, down hot red pepper and
Chinese prickly ash saute it, (attention not to explode too long, a slight change color), directly over the fish face, only hear squeaking "noise, and sprinkle with chopped green onion slices, fragrance and come, permeates the kitchen, float into the table, can serve.

How to cook Chinese Fried Sweet and Sour Pork

Fried Sweet and Sour Pork

Love sweet? Love pork? Don't know how to enjoy this flavor at same time? Let's learn how to cook this famous Chinese Fried Sweet and Sour Pork.

Needed materials:
Pig fillet meat 300 grams, green pepper, carrot each 30 grams, onion 2, garlic 2 grains, egg-yolk 1, soy sauce 1 big spoon, starch 1 small spoon, ketchup 2 big spoons, white vinegar, sugar each 1 big spoon, rice wine, salt, linseed oil each 1 small spoon.

Manufacture method:
1st, the pig fillet meat cleaning, cuts the scrap, puts in the bowl to join the soy sauce 1 big spoon and the egg-yolk salt mixes 10 minutes; After the green pepper goes to the peduncle and the seed cleans, cuts the scrap; The carrot goes to the skin, the cleaning, the slice; The onion cleaning, the garlic goes to the skin, even stage equipment.

2nd, in the pot pours into 3 big spoons oils to burn the heat, puts in the fillet to fry to 7 minute is ripely abundant; In the pot -odd oil continues to burn the heat, explodes the fragrant onion and the garlic, puts in the green pepper, the carrot fries ripely, joins the ketchup 2 big spoons and has fried the fillet meat to fry to gets interested then. 

Characteristic:
Color light yellow,The shape smooth is fullOutside the pine crisp crisp is fragrant,In soft tender is tasty.

Famous Spicy Chinese dish - Bean Sauce Tofu

Bean Sauce Tofu

Bean Sauce Tofu is a popular spicy Chinese dish from the Sichuan (Szechuan) province. It is a combination of tofu (bean curd) and minced meat, usually pork or beef, in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension. Variations with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus are not considered authentic recreations of the Sichuan classic. The name is often thought to mean "Pocked-Face Lady's Tofu," and is said to come from a (possibly fictional) food vendor by the name of Ma, who made and sold the dish.

True Mapo doufu is powerfully spicy with both conventional "heat" spiciness and the characteristic "mala" (numbing spiciness) flavor of Sichuan (Szechuan) cuisine. The feel of the particular dish is often described by cooks using seven specific Chinese adjectives: (numbing), (spicy hot), (hot temperature), (fresh), (tender and soft), (aromatic), and (flaky). These seven characteristics are considered to be the most defining of authentic Mapo doufu. The authentic form of the dish is increasingly easier to find outside China today, but usually in Sichuanese restaurants that do not adapt the dish for non-Sichuanese tastes.

In the west, the dish is often adulterated, with its spiciness severely toned down to widen its appeal. This happens even in Chinese restaurants, commonly those not specializing in Sichuan (Szechuan) cuisine. In American Chinese cuisine the dish is often made without meat to

appeal to vegetarians, with very little spice, a thick sweet-and-sour sauce, and added vegetables, a stark contrast from the authentic. Vegetarians can often still enjoy the powerful taste of the authentic dish, however, as it can easily be made without meat at all (and simply just tofu) while not toning down the spices; this version is technically referred to as Mala doufu although this name is not always well-known.