Chinese recipes

Chapter 29: PRECIOUS PUDDING

Open in WeRead

Explore more books like this:

About This Book

A practical collection of home-style Chinese recipes accompanied by explanatory notes on common seasonings, ingredient substitutions, and suggested quantities. It offers measured, step-by-step directions for tea, soups, rice dishes, seafood and meat preparations, vegetable dishes, fried dim-sum–style items, sauces and simple puddings, with techniques such as frying, deep-frying and cornstarch-thickened gravies. Many recipes state serving amounts and include kitchen tips for adapting traditional ingredients to widely available shortenings and groceries. The overall approach emphasizes straightforward instructions to help cooks reproduce authentic flavors using accessible methods and supplies.

PRECIOUS PUDDING

1½ cups rice
½ cup barley
⅛ cup candied lotus seeds
⅛ cup almonds
⅛ cup seedless raisins
⅛ cup fresh peanuts
⅛ cup large candied cherries
8 strips of citron sliced very thin
1½ cups sugar

Cook rice and barley together in about one quart of water.

Take a very large deep bowl or mold that has plenty of surface; arrange the eight precious fruits and nuts in some kind of pretty design at the bottom of the bowl. Now pour the rice and barley, which have been drained, into the bowl, and steam for at least an hour, until well cooked.

Turn out with design on top and serve with sauce.