Braised Pork Ribs and Lotus Root with Red Bean Curd (Instant Pot +
Stove-top)
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*This traditional Chinese stewed dish is very delicious. The pork ribs and
lotus roots are cooked until very tender. They absorb all the flavours of
red be...
2 days ago
your prawn wontons looks professional.
ReplyDeleteit'll be better if you can put the steamed fish in a shallow oval shape dish,also you can shorten the 'chung' to 1/2cm and sprinkle on top right before dish up(don't cook or steam the 'chung').
well done,Dominic...your practice makes perfect ";"
I actually prefer this style to the traditional fresh spring onions sprinkled on top. Instead of chopping them horizontally, chop vertically (julienned) into 1mm-wide strips. Stir-fry them with crushed ginger in peanut oil until aromatic and you'll end up with a slightly sweet garnish with a lot of depth.
ReplyDeleteWhat we did was to drain the juice after steaming so that it won't dilute the taste (we put some salt into it and drink it as there is some nutritional value), then put spring onion and ginger on top, heat up some oil in pan and pour the very hot oil onto the onion and fish. Finally finish it off by adding some soya sauce. The fish and in particular the spring onion will taste nice.
ReplyDeleteThe soup for wonton, we usually use " Ga Lok wonton chicken stock powder" from Chinese supermarkets to make it more tasty. Then add some spring onion (in 1mm strips)and a drop of sesame oil to make it smell good.
The way you wrap your wonton and the presentation for the fish and vegetable look professional. Well done!