my-mom-made cuisine I – Steamed Pork Pastry

     This is my first time to introduce my-mom-made cuisine. As for the beginning, I want to present my mom’s forte – Steamed Pork Pastry.

 

The ingredients are easy to get, inclusive of -

Main Ingredient:

200 g of pork                

1/5 of a dried squid               

Corning Ingredient:

1/2 spoon of soy sauce

1/2 teaspoon of sugar

1/2 teaspoon of potato starch

1/2 teaspoon of sesame oil

salt and water

Utensil:

spoon

pot

bowl

shelf

serving plate

 

To start the Steamed Pork Pastry:

1. put the dried squid into water added with a bit of salt, soak it for about 30~60 min

2. cut the soaked squid into small slices

3. add the cut squid and the whole corning ingredient to the pork, mix them together in the serving plate

    

4. add water to a pan and heat it with high fire; when it is boiling, put a shelf into it, on which you later put the plate

5. steam it for 10 min

6. take the plate out, and – enjoy hot!    

 

     When my mom, as well as her sisters and brother, was little, my grandfather often made tasty Cantonese dishes for them. Due to the fact that my grandpa was “working” on the sea, he taught my mom how to add flavor to dishes with seafoods.

     I can remember that, when I was still very young, my mom started to make this cuisine for me. With a 4-inch size of steamed pork pastry, I can have at least 4 bowls of rice – you can see how appetizing it is! Nowadays, my mom often changes the ingredient in order to make various flavors. Still, the basic elements can’t be missed.

     But pay attention to the cooking time – once you steam it too long, the meat will become too ripe as well – in Chinese we say the meat is “old!” Besides, to enjoy the juicy texture, you gotta dig in at the very first moment!

 

Give it a try J

 

Clément

reflection on the project “What did you eat”

     If it hadn’t been the project “What did you eat,” I wouldn’t have noticed what really entered my stomach every day.

     During the naming and the calculation of nutrition facts, I eventually realized the things I could make progress on. I didn’t have enough vegetables while I always had meat as my main course – I just love big piece of beef of lamb! But now, things are changing. I pick vegetables into my bowl as the first course, usually a whole bowl; then I start my dear meat.

     Striking a balance on nutrition is of importance, for sure! I don’t consider myself a nutritious eater; however, I am on my way of eating nutritiously. By doing so, I believe I can have a better eating style!