Spring pancake basics
Ingredients:
20-30 store-bought spring pancakes
100 milliliters sweet flour sauce
Process:
Pancakes
-Steamer option: Stack pancakes inside an already warm bamboo steamer on the stove for two to three minutes. Cover to keep warm.
-Microwave option: On a plate covered with a slightly damp paper towel, cook pancakes on low for 90 seconds.
Sauce
-Put sweet flour sauce into a low-sided bowl for dipping.
The vegetarian option
Ingredients:
-1 large carrot
-100 g mung bean sprouts
-50 g dried fensi (glass noodles, i.e., made from mung beans)
-Half a leek
-Salt
-Oil
-Dark vinegar
-Sesame seed oil
Process:
1. Soak the glass noodles in water until they have become soft.
2. Peel carrot and wash. Using the biggest knife you have, first cut the carrot into thin planks about 2-3 millimeters thick. Lay the planks roughly on top of one another and finely chop them lengthwise into matchstick-sized pieces while you hold the stack with your other hand.
3. Clean leek and then chop into thin rounds.
4. Toss a small pour of oil into a large nonstick wok over medium heat.
5. When oil begins to slightly shimmer, toss carrots into the wok.
6. Using a spatula, turn pieces until they start to soften, around 5-7 minutes.
7. Add in mung bean sprouts and glass noodles to the wok, and cook for 2 minutes.
8. When it's all soft and fragrant, add leeks and a dash of salt to taste.
9. Splash about 25 milliliters of dark vinegar into the pan.
10. Stir to combine.
11. Right before turning off the flame add in three drops of sesame seed oil. Serve.
The simple carnivore option
Ingredients:
-200 g store-bought roasted pork shoulder
-3 cloves garlic
-Sesame seed oil
Process:
1. Put pork into an oven at 150 C for five to seven minutes to bring meat up to temperature.
2. Pull from the oven. Carefully slice the pork into thin sheets (slightly thicker than a piece of sandwich meat), and put on a plate.
3. Mince garlic and sprinkle on top of the plate of meat.
4. Lightly toss with a few drops of sesame seed oil. Serve.
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