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Additional info for Chinese Recipes (Cookbook)
Add the shrimp, and water-blanch for 10 seconds. Remove the shrimp with a strainer, and run cold water through them to cool them. The water-blanching removes all of the liquid from the shrimp. Place the shrimp in a dish, sprinkle with cornstarch to coat them lightly, and shake off excess. Heat a wok over high heat for 1 minute, add the peanut oil, and heat to 350 degrees. Place the shrimp in a Chinese strainer, lower into the oil, and oil-blanch for 1 minute. Turn off the heat, remove shrimp with the strainer, and drain.
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. Return to bowl, cover with damp cloth and let rise at least 1 hour. ShrimpWon-Ton Ingredients 1/3 lb raw, shelled shrimp 1/4 t rice wine 1/4 t salt 1/2 t cornstarch 1/4 t MSG (optional) 1/4 cup bamboo shoot, diced 1 t chopped ginger root 30 won ton skins Method Rince and de-vein shrimp, drain and cut each into 3 pieces; mix with rice win, salt, cornstarch and MSG.
Let the batter expand for half an hour. Put beef and mushroom shreds in a wok over a high fire. Deep-fry till cooked. Heat oil and put in minced scallions, gingers and garlics, oyster sauce and sugar. Mix them well into a juice. Pour beef shreds into the juice. Simmer over a low fire for five minutes. Then sprinkle minced corianders and sesame oil and serve. BraisedBeefandVegetables Ingredients 1 piece beef 1 tomato 1 celery 3 cups stock 1 potato 5 tbsp. salt 3 carrot some scallion and ginger slivers 1 onion some pepper powder some cabbage 1 tomato 1 celery 3 cups stock 1 potato 5 tbsp.