Florence Lin's Complete Book of Chinese Noodles, Dumplings by Florence Lin

By Florence Lin

An skilled instructor of chinese language cooking and a well-established writer within the box (Chinese neighborhood Cookbook, etc.), Lin contrives the following a singular departure from conventionally equipped cookbooks. She divides the contents into 3 different types of doughs: wheat-flour, rice-flour and people made of beans and different starches, and gives a variety of recipes for noodles, dumplings and breads in each one type. a lot of the amount, although, is given over to fillings and accompanying dishessoups, salads, sauces and a wide selection of casserole mixtures. this wonderful consultant is a big, generously packed quantity, much less really expert than the identify implies and whole of cook-ahead and different time-saving tricks.

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Continue shaking and twisting the dough. When it begins to feel tight, pass the whole loop through the water from one end to the other, still holding on with two hands. This gives the dough a softer texture. Do this two or three times in the process of shaking down and twisting. When the dough is pliable, shiny, and ahsolutely smooth, stretch it out as long as your arm Gill rcach to make a long- "rope" and

Repeat with the other nest. This frying can be done hours or days ahead of time; in that care store the "pies" in a plastic bag in a cool place. Stir-Fried and Pan-Fried Noodle Dishes with Sauce == 35 TilE FINAL COOKING Bring 2 to 3 cups of water to a boil in a large pot Gust enough water to 111hmerge the noodles so that the oil will hold its own during the cookIlig and give the noodles a rich flavor), drop in the noodle "pies," and ~I i I' I4cntly to separate the noodle strands in each of the "pies"; cook the IIcs for about 3 to 4 minutes, or until they become soft again.

Put the meat in a large I,owl and add the marinade ingredients in the order listed, but don't pour in the oil until you've used your fingers to mix the first ingredients well with the meat. Let the meat marinate at room temperature while you combine the sauce ingredients in a bowl and slice the onions. You I ;," marinate the beef for up to 8 hours if you cover the bowl and reII igerate it. Remove it from the refrigerator 10 minutes before the t ooking. Combine the sauce ingredients in a bowl and set aside.

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