|
|
| Chinese Ingredients
- Just Like Blighty |
Potatoes
or Shiu Zhi |
|
Potatoes are very common in China and available
all year round. They come in both white and red
versions, although they all taste about the same
to me.
When purchasing, look for ones that are firm and
do not have any green. Pay particular attention
to any holes, as there is some form of ground
worm that bores holes into them.
I use them exactly as I would in UK, either as
whole or mashed potatoes, or for frying as chips.
The Cantonese for chips (Fries) is 'Siu Teu' or
in other regions 'Teu Siu'.
Prepare them exactly as you would in the west,
which is usually by peeling and then chopping
into slices. Cook in water with a pinch of salt
for 10 minutes, or until soft. For chips I use
a wok with a lot of sunflower oil, put on high
and cover, stirring occasionally.
|
|
|
|
Chinese Recipe 1
Peel and chop into the most awkward shaped chunks you
can imagine. Stir fry in a wok with a little oil and
leave to simmer for a few minutes. Add some chicken
bouillon granules and toss for 10 seconds. Add a little
water so as to prevent sticking and aid a small amount
of natural gravy forming. Stir occasionally and serve
when cooked. Chinese never add salt or pepper, and this
recipe cries out for both!
Chinese Recipe 2
This is the dish you will invariably end up with if
you ask for potatoes in any Chinese restaurant.
Peel a large potatoe or a couple of smaller ones and
then grate into long thin strips. You can dice them
alternatively, and the results should look like MacDonald's
fries chopped into nine pieces each. These are really
thin strips!
Flash fry in a wok with a little oil, finely diced fresh
ginger, and a clove of garlic. Toss this mix for a couple
of minutes on high heat, by which time the potatoe should
be cooked. Transfer to a serving dish and pour over
the juice. Wait for them to go completely cold and serve
to table.
Potatoes are often served as a vegetable on their own,
but can be added as chunks to soups and casserole type
dishes. They are also a standard ingredient of 'Hot
Pot'. |
|
|
This information is as supplied by ourselves, and ably
supported by our friends and various internet portals. |
|
| Search
this Website |
|
|
| Béchamel Related |
|
|
