Tien Swan Sue Ro Jiu

Chicken • Beef • Crock Pot • Pork • Dessert •Seafood • Grilling

Home · About Us · Privacy · Contact Us

Chicken Recipes
Beef Recipes
Crockpot Recipes
Pork Recipes
Dessert Recipes
Seafood Recipes
Grilling Recipes

Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Tien Swan Sue Ro Jiu

vegetarian, china

1 free flow recipe

This one uses walnuts for the meat surrogate... A. 1 cup oil B. 1 cup walnut halves C. 1/4 cup glutinous rice flour D. 1/4 cup flour E. 1 teaspoon baking powder F. dash salt G. 1 green pepper H. 1 red pepper I. 1 scallion, chopped J. 2 tablespoons vinegar K. 2 tablespoons sugar L. 2 tablespoons catsup M. 1 tablespoon light soy sauce N. 1/2 teaspoon salt O. 2 teaspoons cornstarch mixed with 1/4 cup water PREPARATION: I. Pour boiling water over B, let stand for 2 minutes; peel and dry completely on paper towel. II. Mix C,D,E,F with 5 tablespoons water to make batter. III. Wash G,H; discard stems and seeds; cut G,H into cubes. COOKING: 1. Heat A to 325F; deep fry B for 15 to 30 seconds until golden brown; do not burn; drain on paper towel. 2. Dip fried B in C-F batter; then deep fry again in A until golden brown; drain on paper towel. 3. Heat 1 tablespoon A, add G,H,I, stir-fry for 1/2 minute, add salt to taste. 4. Mix J,K,L,M,N,O in a saucepan over medium heat, stirring until thickened. 5. Add B and G-I, stir well and serve. From "An Encyclopedia of Chinese Food and Cooking" by Wonona W. and Irving B. Chang, Helen W. and Austin H. Kutscher. Crown Publishers, Inc. New York. MCMLXX Posted by Stephen Ceideburg.