- #Joyce chen food full#
- #Joyce chen food plus#
Put a heaping teaspoon of ready mixed filling in the center of the dough round. If it has been kept in a heated room for a long time, add 1 more tablespoon of water.)Ĭover the dough with a damp towel and let set for about 30 minutes or more so the dough will be smoother. (The dryness of the flour may very with the humidity of the room in which it is kept. Knead for 3 - 4 minutes into a smooth dough. Mix the flour and water in a large mixing bowl. Put the remaining ingredients in a large bowl, add the chopped cabbage and mix well. Place the chopped cabbage in a cloth bag or cheesecloth and squeeze out enough liquid to make 1 cup. Sprinkle 1 teaspoon salt (not included in ingredients above) on cabbage while chopping. Wash and drain Chinese cabbage and chop very fine. 1 tablespoon sesame seed oil (if not available, substitute 1 tablespoon cooking oil).1 tablespoon cooking oil, bacon drippings, or melted lard (If meat is lean, add 1 more tablespoon).
#Joyce chen food full#
Here's a dictation of the full recipe from the printout
#Joyce chen food plus#
I served them with a simple dipping sauce of equal parts soy sauce and rice wine vinegar, plus a splash toasted sesame oil. On the plus side, these kuo-t’ieh (the name for the pan fried version of chiao-tzu) were juicy, savory and a huge hit with dinner guests. Pour the Sweet and Sour Sauce on the twice-fried pork in tho plate and serve immediately. Drain and put in a deep plate or a very shallow bowl.
Second frying of the pork cubes: (while preparing the Sauce, heat the oil for the second pork frying) When the deep fry oil is hot (400 degrees), fry the once-fried pork cubes, preferably in a basket, until they are golden brown. This way, the green pepper will retain its green color and crisp texture. Before the water boils again, remove the carrots and green pepper and rinse thoroughly with cold water. First, parboil the carrots in a small saucepan after about one minute, add the green pepper. 1/2 cup canned pineapple chunks, drained well. 1/2 cup green pepper, seeds removed, in about 1 inch squares. 
1/2 cup carrots, peeled, in small chunks or 1/4 inch slices. This way, the sauce will shine and its beauty is enhanced. 1 tablespoon hot oil from the deep fry pan. When the Sweet and Sour has thickened, mix in: The cornstarch mixture should be thoroughly mixed just prior to its addition to the pan. 3 1/2 tablespoons cornstarch mixed with. 1/2 cup vinegar (cider vinegar is best)Īs soon as it boils again, stir in the cornstarch mixture:. For best results for crisply-coated meat, deep fry the cooled pork a second time in hot oil (400 degrees) just before serving.Īdd all the ingredients in a 1 1/2 to 2-quart saucepan. (You may do this in advance for this amount or for larger quantities, and keep the deep-fried pork in the refrigerator for a few days, or in the freezer for future use.). Spread drained pork out on absorbent paper and let cool. It is easier to remove and drain the cooked pork all at one time from the hot fat if you use a deep fry basket. Add the coated pork gently (to prevent oil splattering) to the hot oil (1 1/2" to 2" depth of oil at 375-400 degrees) one piece at a time. Dip the marinated pork in the batter to coat completely. Mix all the batter ingredients into a very smooth paste. 
1/2 cup egg mixture (1 beaten egg plus enough water to make 1/2 cup mixture).Mix the above ingredients thoroughly in a bowl and allow to set for a few minutes.
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