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by: Gigi Wong
Hong Kong China:
Hai Bin Book Company 2006, Paperback
Reviewed by: Jacqueline M. Newman
Fall Volume: 2009 Issue: 16(3) page(s): 17
Simple, rustic, and wholesome cooking written before the Miracle Meals volume reviewed in this same issue, this actress, chef, and author provides recipes for country-style cookery and a few Western tastes. Husband Joe adds more along with humorous culinary efforts when feeding his family during times Gigi is on the road.
The recipes are in Gigi's sections titled: Country-style, Main Dish, Soup, Snack, Rice, and Desserts. Others are in Joe's titled: Western-style, Soup, Pasta, Main Dish ones. Each recipe has a full-page color photograph and clear instructions. All are easy to prepare. All provide delicious dishes and are worth making.
|Deep-fried Vegetarian Eel|
10 large dried Chinese black mushrooms, soaked until soft, stems removed
2 Tablespoons cornstarch
1 teaspoon salt
2 Tablespoons Shaoxing wine
2 cups vegetable oil
1. Cut along rim of each mushroom into thick spiral strips about two inches long. Squeeze out the soaking water and marinate in salt, egg, and wine mixture for two hours.
2. Coat each mushroom piece in starch and shake away excess starch; repeat this process four times.
3. Heat oil and deep fry mushroom strips until golden and crispy. Drain and serve with a mix of pepper and salt.