Cooking Tips: Start Cooking Plants at Room vs Boiling Water Temperature




Add Root type of food in Room temperature water to cook.
土下 根部食物冷水下
e.g.  Carrots, Daikon, Potato, etc.

Add Stem (or above) type of food in Boiling water to cook.
土上 葉莖部食物開水下e.g.  Spinach, Broccoli, Lettuces, etc. 


Comments

Post a Comment

Popular posts from this blog

2014 0622 My Road to Get to Know LC - Grand Opening!

Image
I had been reading and seeing plenty of information about LC from professional and the fans. In real honesty, I was stalling a bit because I don't want to ruin the beautiful LC.  It was my first and it was a gift.  However, the more I read about it.  I became confident that I can do it too.  Cooking with LC is a process, a journey.  You will be rewarded with patient and thoughtfulness.   Today, my action begins.   Grand Opening! I laid a dish towel in sink to let my Cherry Flying Heart casserole (2QT) "sink in."  So, my heart is steady and at ease to avoid any scratches.  Next, I lightly clean it with warm soupy water and a sponge.  A label is at bottom of the casserole.  A LC orange label is in the front of it.  They both need to be removed.  The LC label should be fairly easy to be peel off.  The label at bottom can be removed with the warm soupy water and a little push with my finger nail.   On...
Read more

Recipe: Chicken Pot Pie++++

Image
Chicken Pot Pie Note:  Defrost the pie crust and top 3 hours in advance Pie on Pi Day Ingredients: 5-mins Chicken cubes seasoning: Chicken thigh cube 1 1/2 cups Salt 1tsp Black Pepper 1tsp Chicken Essent 1rsp EVOO 1Tsp 3 Nine-inch single crust pie and pie top                                       EVOO  2Tsp                                     Onion chopped 1/2cup Potato diced 1 medium All-Purpose Flour 3Tsp Dried rosemary or O regano 1/2tsp Carrot 1 medium diced Frozen Green Peas 1 cup Garlic minced 1/2tsp                               ...
Read more

Recipe: Ground Bean Sauce Steam Pink Grouper with Tofu 磨豉醬豆腐蒸野生墨西哥紅石斑+++

Image
Ground Bean Sauce Steam Pink Grouper with Tofu  磨豉醬豆腐蒸野生墨西哥紅石斑 Ingredients: Grouper Tail 1 1/4lbs Green Onion 2 brunch cut into 2 1/2" section Ginger 8 slices Soft Tofu 1 pack Preserved Radish 1 pack Salt 1tsp Water 1 cup Seasoning: For fish: Salt 1tsp, White Pepper, Chicken Essence 1/4tsp For tofu: Corn Starch 1Tsp + Water 1Tsp Ground Bean Sauce 2 Tsp Mix well together Left:  Ground Bean Sauce Right: (Optional) Soy Bean Sauce with whole bean in it Before plating: Warm Seasoned Soy Sauce for Seafood 1/4 cup Hot Cooking Oil 3 Tsp Methods: Soak preserved radish with 1tsp of salt and water before setting it aside. Rinse grouper and padded very dry with disposable kitchen towels. For thicker grouper tail, make 3 slits on each side of the tail.  Then, filet the tail but keep the bone on one side or cut the tail into fish steaks for easy cooking through. Clean and Cut green onion into 2 1/2" ...
Read more