1, Boil a pot of water. Put in beef tripe for 1 min. Take them out and soak in cold water and drain.
2, Soak black fungus in water for about 3 mins. Remove the stem and tear into small pieces. Blanch black fungus in hot water for 3 mins. Soak in cold water and drain.
3, Put beef tribe and black fungus in a big bowl.
4, In a small bowl, add in 1 tbsp light soy sauce, 2 tsp oyster sauce, 1 tsp sugar and 1 pinch salt. Mix well.
5, Pour sauce into beef tribe and black fungus.
6, Sprinkle chopped garlic and spring onion over them. You can also add chili if you want it to be spicy.
7, Heat 2 tbsp oil in the pan till smoke hot.
8, Pour hot oil over garlic and spring onion.
I was intended to make steamed buns with vegetable fillings inside, called Cai Tuan Zi in Chinese. It turned out corn flour is really hard to deal with. So I changed it into my special way.
corn flour 230g
plain flour 20g
hot water 200 ml.
yeast 3 g
warm water 30g
- Mix corn flour and flour in a big bowl. Add in hot water while stirring. and cool down.
- Dissolve yeast in warm water. Add yeast water into the flour mixture. Knead into dough.
- Cover with plastic wrap and let it rest for 30 mins.
medium carrot 1
thick glass noodles (boil in water till almost cooked)
Add in 2 tbsp light soy sauce, 1 tbsp oyster sauce, 2 tsp salt, 2 tsp sesame oil and my special ingredient Sichuan pepper oil (fry 1 tsp sichuan pepper in 2 tbsp oil till aromatic and discard the pepper corn)
Of course, you can choose meat as filling, which I think will be easier to deal with than vegetables, since minced meat can be rolled into small balls.
Divide dough into 12 small dough balls. Press them flat and add in filling, then close up. That’s my original plan. Yet I found corn flour is less sticky and cannot be closed up. So I mix dough with vegetable filling. And divide them into smaller balls. Roll them in corn flour and that’s how I made my cai tuan zi. 🙂
steam them over boiling water for 15 mins.
They taste better than I imagined. And sure they are healthy.
Recently, noodles become the most frequently-seen dish on my table. When I am too busy to cook, I turn to noodles. When I don’t know what to eat, I turn to noodles. Noodles are really my good friends.
Eggplant is always my good friend. So I decide to put both of my good friends in one dish. And ……. eat them. 🙂
1. Chop eggplant into medium strips. Black fungus and green chili into shreds. Also prepare chopped garlic.
2. Heat a little oil in the pan. Fry fish Ngoh Hiang slices a bit. You can also choose minced pork.
3. Add in eggplants. Fry till soft.
4. Add in 2 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp oyster sauce, and 1 tsp sugar. Mix well.
5. Pour in 1/4 cup water. Also add in black fungus. Simmer a bit.
6. When the water reduces, add in a little starch water.
7. Add in garlic and chili. Quickly stir fry a bit. Season with salt.
Pour eggplant over cooked and drained noodles.
My husband loves eggs, and I love vegetables. Black fungus is said that can help clean waste in Hunan body. So I think it’s a healthy dish and also a dish makes both of us happy.
1. Make scrambled egg. And take them out.
2. Heat a little oil in the pan. Add in cucumber slices and stir fry till they get a little done.
3. Add in black fungus. Stir fry for another 1 minute or two.
4. Add scrambled egg into the pan with a little salt. Quick Stir fry evenly.
1. Tear off snow peas’ two ends, and put in boiling water for 1 min. Take out, rinse and drain.
2. Heat some oil in the pan. Stir fry some bacon bits first, till bacon bits get golden brown.
3. Add in carrot slices. Keep stir frying till carrots almost done.
4. Add in drained snow peas and black fungus. Also add a little light soy sauce. Stir fry for a while.
5. At last add in some salt. Stir fry evenly and it’s done.