Chinese Recipes (Cookbook) by The Sify Food Contributors

By The Sify Food Contributors

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Serve over rice. SteamedDumplings Ingredients 1 3/4 cups hot water 3 T. sugar 2 T. vegetable shortening or oil 6 cups all-purpose (plain) flour 2 T. baking powder 1/2 tsp. salt Method Add sugar and shortening to hot water, stir til sugar is dissolved, and allow to cool until barely warm. Sift remaining dry ingredients into a large mixing bowl, and gradually stir in sugar mixture. Mix well and gradually draw dough together with your hands. It should be soft, but not sticky. On a floured board, knead dough about 5-8 minutes, or til smooth and elastic.

Sauce. Boil 6 cups of water; add won ton and green vegetable; cover. When won tons rise to the surface of the water remove, won-ton with green vegetables drain and portion into serving bowls with soup and seasoning. ) 1/4 cup roasted unsalted peanuts or cashew nuts 2 tablespoons vegetable oil Sauce: 1 tablespoon soy sauce 1 tablespoon sesame oil 1 tablespoon hot and spicy chili sauce 1 tablespoon cornstarch dissolved in 2 tablespoons of c Method Cube tofu and vegetables into 1/4" cubes. Heat oil in wok.

Forget time. Cook by temperature. Remove the lamb when a thermometer placed dead center in the meat reads 125 degrees for rare, 130 for medium rare and 135 for medium. When the roast is finished, place it on a serving plate and cover it with aluminum foil. Roasts need to rest after cooking so the meat will re-absorb its juices. If you cut them immediately after cooking all of the juices will run out. The foil will keep it warm while you make the sauce. For the sauce, place the roasting pan on top of the stove and turn the burner on high.

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