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Fruits, Desserts, and Other Sweet Foods
2 cups cherries, each one cut in half, their pits removed and discarded
1 cup lychee fruit, peel and discarded their pits and skins, and cut each one in quarters
½ cup granulated sugar
2 Tablespoons Mao Tai liquer
1 star anise
4 whole cloves
½ cup orange juice or tangerine juice
1. Coarsely mash half cup of the cherries and mix with lychee fruit and sugar, and set this aside for half an hour to macerate.
2. Add the rest of the ingredients, mix well, then cover and refrigerate for an hour or until ready to serve. Before serving, remove the star anise and the cloves. They can be used for future batches of compote, then serve.
Citrus and celery
1 cup two-inch celery pieces, cut on an angle
1 teaspoon cornstarch mixed with 2 teaspoons cornstarch
½ teaspoon salt
2 teaspoons black vinegar
2 teaspoons granulated sugar
½ teaspoon ground Sichuan pepper
dash of cayenne pepper
1 chicken breast, bones and skin discarded, meat slivered
2 tangerines, peel slivered, pits discarded, rest juiced
1 Tablespoon Jinnan ham, minced
1 shallot, peeled and minced
5 cups chicken broth
1. Mix celery with one cup boiling water, the cornstarch mixture, salt, black vinegar, sugar, and the Sichuan peppercorn powder and the cayenne and set this aside for half an hour.
2. Mix the chicken, tangerine peel, ham, shallot, and the broth and bring to the boil, then add the celery mixture and reduce the heat and simmer for fifteen minutes, then add the tangerine juice and serve.
2 cups glutinous rice, soaked overnight
3 Tablespoons date paste
2 teaspoons minced fresh ginger
2 Tablespoons brown sugar
1. Steam glutinous rice over boiling water for two hours, then smash it until crushed and then roll it into a dough four by twelve inch dough, cover with plastic wrap and refrigerate for three hours.
2. Bring this rice dough back to room temperature and unroll it. Then, spread date paste on it.
3. Mix the ginger and sugar and sprinkle this evenly over the date paste and roll it back up and then cut it into six to twelve pieces and put them on a platter and serve.
with duck webs
10 duck webs, boiled for twenty minutes, their bones removed and discarded
1 Tablespoon cornstarch
½ cup minced cooked chicken breast
2 large soaked Chinese black mushrooms, stems discarded, caps minced
2 Tablespoons minced canned bamboo shoots
2 Tablespoons soaked fish maw, minced
2 egg whites
2 Tablespoons minced durian
2 Tablespoons cherries, pits discarded, and minced
1 Tablespoon chicken fat
1. Mix duck webs and cornstarch and put them on a heat-proof plate their sole facing up.
2. Mix minced chicken breast, minced mushroom caps, bamboo shoots, fish maw, and egg whites into a paste, and spread this on the duck webs.
3.Mix minced durian, cherries, and chicken fat and spread this on top of the chicken mixture.
4. Steam the duck web items and what is on them for ten minutes over boiling water. Then remove the plate from the steamer, and serve.
Figs, Duck, and walnuts
2 cooked duck breasts skin facing the board , each then cut in half keeping their shape
2 Tablespoons cornstarch
4 shrimp, peeled and minced
3 canned water chestnuts, minced
3 Tablespoons minced rape or another green leafy vegetable
1 Tablespoon minced garlic
1 Tablespoon fresh ginger, mincedV
1 egg yolkV
1/4 cup chicken fat V
1. Mix figs, duck breasts, and cornstarch.V
2. Then mince the shrimp, water chestnuts, rape, walnuts, garlic and ginger, and the egg yolk and spread this on the meat side of the duck.
3. Heat a fry pan, add the chicken fat, and fry the duck first on the meat side for two minutes, then for one minute on the skin side. Then drain on paper towels, cut each breast into four pieces, and then serve them.
Gingko and water chestnuts
20 canned gingko nuts, half lightly smashed with a cleaver
5 canned water chestnuts thinly sliced
4 slices fresh ginger, slivered
2 Tablespoons brown sugar
2 Tablespoon granulated sugar
2 Tablespoons honey
1. Steam gingko and water chestnut pieces and the ginger slivers over boiling water for ten minutes, the drain and set aside.
2. Put the two sugars and the honey and 1/4 cup of water in a small pot and bring to just below the boil, then add the gingko mixture and one cup of boiling water and serve in small bowls or in tea cups.
3 Tablespoons dried lily bulbs, soaked until soft, then steamed for half an hour
1/4 cup barley, steamed for half an hour, then drained
3 Tablespoons canned or soft-cooked until soft gingko fruits
3 Tablespoons cooked until soft or canned lotus seeds
3 Tablespoons Chinese red dates, cooked until soft
6 preserved plums
5 dried longans, pits removed and discarded, each cut into four pieces
1 ounce haw crab jelly
1/4 cup gooseberries, peeled, each one cut one-inch pieces
6 Tablespoons granulated sugar
2 Tablespoons cornstarch mixed with the same amount of cold water
1. Steam lily bulbs, then add the steamed barley, soft ginkgo seeds, lotus seeds, softened red dates, preserved plums, longan, and the haw fruit jelly.
2. Add the gooseberry pieces (now called kiwi fruits), sugar, and the cornstarch mixture, along with three or four cups of water. Bring to the boil, allow to thicken, then serve in small bowls.
STEAMED GUAVA BALLS
1/4 pound pork tenderloin, minced
1/4 pound minced white fish fillets
1 ripe guava, mashed
1 egg, beaten
1 teaspoon salt
½ teaspoon ground white pepper
1 teaspoon sesame oil
1 teaspoon chopped scallions
1 teaspoon minced fresh ginger
2 Tablespoons cornstarch mixed with one tablespoon of water
1 Tablespoon cold water
3 large leaves lettuce or greens
1. Mix meat, fish, mashed guava, egg, salt, pepper, sesame oil, minced scallions and the minced ginger, the cornstarch mixture until sticky. Make into four or five balls and steam them for twenty minutes over boiling water.
2. Put them on the green leaves on a clean plate, and serve them, a half or a whole ball for each person; allowing them to be taken home, if desired.