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April 2016 Cooking Class

April 27th – Chinese cooking class with Jessica & Betty

Appetizer(both are vegi):
1. Dried bean curd stick with chili&soy sauce (麻辣腐竹) 
2. Smashed cucumber with sweet and sour sauce (拍黄瓜)
Entries:
1. Mapo Tofu (麻婆豆腐) (I can make one vegi  portion, one portion with some ground pork inside)
2. Stewed chicken (wings) with three cups of sauce (三杯鸡) 
3. Scrambled eggs with tomatoes (vegi) (番茄炒蛋)
Soup: pork spare rib stew with chinese yam (排骨山药汤)
Dessert: Tremella (chinese white fungus) stew with lotus and jujube (Chinese red date) → a very healthy and popular after-meal dish in China and it is vegi! (红枣银耳莲子羹)