| Don't know what to eat in winter? Recommend you three dishes! | |
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| Nov 25, 2008 00:30 |   |
 | If you don't know what to eat in winter, here are three dishes that I recommend you. No.1 Braised mutton with radish. Eating mutton in winter is good for your health, hehe.  |
| Nov 25, 2008 00:33 | #1 |
| No.2 Stewed venison with chestnut. |
| Nov 25, 2008 00:37 | #2 |
| No.3 Fried Chinese cabbage with black fungus and dried beancurd sticks. |
| Nov 25, 2008 01:03 | #3 |
| Thanks for showing the photos. It would be nicer if you have the recipe. I like no. 3, with fen si (soo hoon) or jelly noodles. |
| Nov 25, 2008 10:57 | #4 |
| Stewed venison and chestnut sounds lovely to me. Alan |
| Nov 25, 2008 21:14 | #5 |
| Wanhu, I have recipes for these dishes. But I have a problem in translating them into English. Anyway, I will try my best to do the translations. No.1 Braised mutton with radish. Ingredients: mutton, red date, white radish, white pepper, cinnamon, cumin seeds, salt and rock sugar. First put quick-boiled mutton in a earthen pot, then add some soy sauce and cooking wine and finally add enough warm water. Put red dates, white pepper, cinnamon, cumin seeds and ginger slices in a bag. Then put this bag in the earthen pot and boil with medium heat. After boiling, stew with gentle heat. When it is 80 percent done, add salt and rock sugar in to flavour. Lastly, put white radish in and stew with medium heat for 30 minutes. |
| Nov 25, 2008 21:22 | #6 |
| No.2 Stewed venison with chestnut. What you need: venison, chestnut, white sugar, cooking wine, fermented wheat flour, starchy water, dried red chili, spring onion, ginger, Chinese clove and salt. Cut venison into pieces, soak in water and fry these venison pieces. Make cut on the chestnuts, boil in salty water and then get rid of their shells. Stir-fry ginger, spring onion, dried red chili and Chinese clove until fragrant, add fried venison pieces, cooking wine, fermented wheat flour, white sugar and thin soup in and then stew with gentle heat for 4 hours. Then add boiled chestnuts and boil with fierce heat. After boiling, pour starchy water in. Dish done. |
| Nov 25, 2008 21:28 | #7 |
| No.3 Fried Chinese cabbage with black fungus and dried beancurd sticks. Materials: dried beancurd sticks, fungus, Chinese cabbage, garlic, starch, chicken soup, chicken essence and salt. Soak fungus and dried beancurd sticks in water separately and cut Chinese cabbage into pieces. Fry minced garlic until fragrant, add beancurd sticks, fungus and Chinese cabbage and stir-fry them together. Then add salt and chicken essence to flavour. Mix starch and chicken soup and then pour it in the pan. Finished. |
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