I used to think burdock can be only used as tea or medicine herbs. I never thought it could be cooked as usual vegetables.
Burdock is very good for health. This dish is very simple. Just rinse burdock in water, remove the peel. Then cut into think slices. Thin slices are easy to cook and will be very crunchy. Dust burdock slices with flour.
Heat oil in the pan. Fry burdock slices till both sides turn golden brown.
No need to add any seasoning. Burdock tastes a bit sweet itself.
This dish may look a bit scary, but it’s very delicious and easy.
First, sprinkle salt and black pepper over both sides of fish head ( I just used half of fish head). Then let it rest for around 30 mins.
Preheat oven to 160 degree C.
Bake for 15 mins. After that, turn to 200 degree C and bake for another 10 mins. If you want the fish skin to be more crunchy, you can prolong the baking time.
Serve with several lemon slices.
The best part is fish skin. It’s very crunchy. You can hear its cracking in your mouth. And the meat is very tender. My husband was deeply amazed.
I used 4 small potatoes. Peel them, boil or steam them then mash them.
Sprinkle salt and black pepper over mashed potato and blend well.
Make mashed potato into shape you like.
Dip in starch, then egg and bread crumbs at last.
Deep fry them till golden brown.
Crunchy outside but very soft inside. My husband loves them very much.
I love dumplings. Maybe because I come from northern part of China, I have an affection for dumplings. Every time I miss my hometown, I feel like having some dumplings.
Except commonly seen dumplings cooked in boiling water, another way is to fry them.
It’s not complicted. And it’s also a quick and convenient dish, since I always buy some frozen dumplings in the fridge in case that I miss them or I feel tired and not like cooking.
1. Pour a little oil in the pan. ( non-stick pan) Swirl the pan a little to make the oil cover the whole pan.
2. Put the frozen dumplings ( freshly-made ones are also ok) in the pan. Better place them in order.
In a square shape or circle.
3. Let dumplings stay in the pan and fry for a while. When their bottoms get golden brown, add in water to the height as tall as 1/3 height of the dumplings. Then cover the pan with lid.
4. After several minutes, water in the pan will become less. Before it’s almost dry, pour in some flour water. ( ratio should be flour: water=1:10) Sprinkle some black sesame and chopped spring onion as well.
Just wait till the water is dry with low heat.
Dumplings’ bottoms taste crunchy.