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As I said yesterday, tomorrow will be Spring Day in Chinese calendar — it means that spring is coming eventually, and hope that this coldness is so over! As a celebration for the upcoming spring, in China, we normally have special food —- spring pancake.
Stir-fried shredded potato sounds very simple, but don’t underestimate its taste, and how tricky it is to get it right. As I said, it is a very nice dish on its own, but also an ideal filling for spring pancake, as there is no ‘sauce’ , easy for rolling up in the pancake (it can avoid the dripping from the folded pancake). The trick of this dish is firstly to chop the potato as thin as possible, second, — and this is really tricky, to add couple of drops of rice vinegar in the potato during cooking.
3) When you can smell the garlic being cooked in the wok, add in prepared shredded potato and carrots together. 4) When the potato and carrots get softening a little bit, add in a bit more than half of teaspoon of salt, 1 teaspoon of rice vinegar.
5) Still need to stir often, if it gets too dry, or look like going to be burnt, add a bit water, but only a few drops each time. 6) It takes around 5 minutes to get it done, but you can taste a little bit, as long as the ‘rawness’ is gone it is done. She was director of the school from 1891 until 1902, when she opened Miss Farmer School of Cookery, established to train housewives and nurses, rather than teachers, in cookery. The nice thing about this big thick( 609 page) book, along with the recipes, is the cool pictures of the presidents wives. Another favorite old recipe book is from 1927, and it's called the "Modern Method of Preparing Food by Ida Bailey Allen. I like it because they add little historical facts along with the recipes, mostly about corn. The cover and back of the paperback book has designs that appear to be designs of dinner plates. The picture on the right is an old Better Homes and Gardens binder cookbook, the Copyright inside says 1930, 1937, 1938.
I didn't really ever think about old recipes that much, until I found myself looking for some basic, old fashioned, simple recipes I used to cook when I was younger.

More about Cilantro and Cilantro Recipes:• Cilantro and Coriander Cooking Tips• Cilantro and Coriander Storage and Selection• What is cilantro? Years ago, when we were still in Manchester, I went to a Chinese restaurant with a few friends.
For example, my auntie used to cook two different types, one in which the potato is super soft, and almost tastes ‘mashy’ in your mouth, and the shredded strips are not necessary to be thin; the other one is a more ‘tricky’ one, the potato still taste crunchy and ‘juicy’, and the shredded strips needs to very thin.
It is actually the second dish I ever learned to cook in my life after scrambled eggs — I was 11 years old, of course, again, my dad taught me how to cook it.
Actually, if it is cooked a little bit longer than it should, you can see that it looks like the shredded potato is getting ‘sticky’ — that is the latest minute that you should finish cooking.
This website is full of some great old fashioned recipes from the oldest cookbooks I could find. A paralytic stroke prevented her from attending college, and she turned to cooking, at home and at the Boston Cooking School, from which she graduated in 1889. I can just imagine how excited housewives were when they invented Bisquick, what a convenience! In the back of this little Kraft recipe book are pictures of all of the products they had during the 1930's.
Whoever owned it, also added some recipes, and there are notes from the 1940's thru the 1960's. The majority of recipes were cut out of the old Good Housekeeping Magazines and pasted into the scrapbook pages.
What is Chinese parsley?Cilantro is known by several different namesAnswer: Cilantro is a member of the carrot family and is botanically-known as Coriandrum sativum. So I guess I can say that I am ‘kind’ of experienced stir-fried shredded potato ‘cook’ and ‘taster’. Oh, last thing, to choose the right potato, and DO NOT cook too long, cooking time is essential for this dish — I think. Most of the recipes are marked with the date of the cookbook, so you will know what they were using back then to prepare it. Such as their Kraft Dressings, Kraft cheeses, the huge block of American cheese, and who can forget the cute little reusable jars that the cheese spreads came in?

Then one day when I went to a thrift store, looking for more books, I was fortunate to find three more old recipe books. The plant and leaves are called cilantro in the Americas, while the seeds (used as a spice) are called coriander (see below).
For this post, I like to share this stir-fried shredded potato recipe, which, by itself, is a very traditional simple dish, and it is also a very common filling for the spring pancake. They are unique because the simplest ingredients are used, and makes for some very basic easy cooking.
To confuse matters further, the leaves are often referred to as Mexican parsley, Chinese parsley, and coriander.The leaves (which do resemble flat-leaf parsley), stems, and even the root of the cilantro plant are edible.
My favorite recipes require few ingredients, but some are so good, it's worth the extra ingredients.
The problem that I have had with this cookbook is that many ingredients and utensils are not in use anymore. Compiled from bulletins of the Department of Agriculture Prepared by United States Government Experts.
It seems people like to collect old books, but for some reason they don't want old recipe books, so I am delighted. Also as we all know that potato is not very easy to be preserved well after peeling and chopping, it goes a bit ‘rusty’ look, and the restaurants normally prepare things in advance, so you can imagine… Sorry, cut the story short, the result was not very satisfactory. Dried cilantro is available in some markets, but it is pretty much worthless since the flavor and aroma are lost in the drying process.
Well, I hope he did not give up the desire for stir-fried shredded potato, because it can be really tasty after all.

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