Pork knuckle 橫財就手 - How to prepare (to celebrate Chinese New Year)
I am cooking the Braised pork knuckles with fat choy, dried mushrooms, and oyster this time, which is believed to bring good luck and wealth in the coming year. The name of this dish in Cantonese is 橫財就手, which means a windfall of good fortune.
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Link to the related recipes
Chinese spare ribs:
Braised chicken with mushrooms:
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Pork knuckle recipe ：
Please refer to the block post to download the recipe and more information:
Ingredients A (blanch and fry the pork knuckle)
5 slices ginger
2 stalks scallions, cut into 3-inch sections
1 tbsp rice wine
1 tbsp dark soy sauce
Ingredients B (aromatics)
5 slices ginger
S stalks scallions
5 cloves garlic
Ingredients C (dry spices)
2 bay leaves
1 cinnamon stick
1 star anise
Ingredients D (seasonings)
1 tbsp chu hou sauce
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp red fermented bean curd (lam yu)
2 tbsp rice wine
1 tbsp rock sugar
Ingredients E
10g black moss
12 dried oysters
12 dried shiitake mushrooms
Ingredients F
1 Chinese lettuce
Sufficient oil to fry
1 tbsp cornstarch (plus 2 tbsp water to form a slurry)
1 tsp salt
Method
Blanch and fry the pork knuckle
Clean the pork knuckle by changing the water several times until it runs clear.
Place ingredients A in a pot, fill with water sufficient to submerge it.
Blanch the pork knuckle over medium heat for ten minutes. Turn it over at least once.
Remove, wash and drain.
Rub a large tablespoon of dark soy sauce on the pork knuckle evenly. Let it rest for ten minutes to drip off the excess soy sauce.
Heat about half an inch deep of oil in a large pan or wok. Fry the pork into the oil until it starts to form some charred marks. Remove.
Rehydrate the dried ingredients
Soak the dried shiitake mushrooms in water for half a day or until soft.
Remove the stem and keep the soaking water.
Soak the dry oyster for 15 to 30 minutes and clean them well as they may have some sand.
Soak the black moss for twenty minutes, drain.
Braise the pork knuckle
Saute ingredients B over medium heat until aromatic.
Add ingredients C.
Place the pork knuckle into the wok, then add sufficient water to submerge half of the pork knuckle.
Add ingredients D, then braise it for two hours over low heat.
After two hours, add the dried mushrooms and dried oysters. Also, include the mushroom water. Continue braising for another one hour.
Now add the back moss into the liquid, bit by bit, and cook for another ten minutes before turning off the heat.
Reduce the braising liquid to a thick sauce
Remove all the ingredients in the braising liquid. Pour it through a wire mesh strainer to get a clean broth.
Bring it to a boil ad season it with salt.
Thicken the sauce with cornstarch slurry.
Place the pork knuckle, mushrooms, oysters, and black moss on a serving plate. Drizzle the sauce on the pork knuckle.
Garnish with scallions and lettuce.
#PorkKnuckle #ChineseNewYearRecipe #橫財就手
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Мудрец без яец ► 15 Прохождение The Legend of Zelda: Tears of the Kingdom
НЕ ЗАБЫВАЙТЕ ПОДПИСЫВАТЬСЯ НА КАНАЛ, СТАВИТЬ ЛАЙКИ И ПРОЖИМАТЬ КОЛОКОЛЬЧИК, ЧТОБЫ УЗНАВАТЬ О СЛЕДУЮЩИХ ТРАНСЛЯЦИЯХ!!!!
ВСЕМ ПРИЯТНОГО ПРОСМОТРА)))
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Неизвестный период времени после событий Breath of the Wild. Линк и Зельда исследуют секретный проход, спрятанный под замком Хайрул. Несмотря на то что король Роам в прошлом предупреждал Зельду что даже королевская семья не должна туда идти, она считает, что то, что скрывается под ней, связано со странным явлением, распространяющимся по Хайрулу, известным только как «Мрак». Путешествуя, они находят древние руины, которые, по мнению Зельды, принадлежат Зонай. В конце концов они находят фреску, изображающую великую войну против существа, называемого «Королем демонов», истории о котором передавались королевской семьей. На другой фреске изображен Зонай, спускающийся с неба, что заставляет Зельду понять, что «боги», спустившиеся с небес, чтобы основать королевскую семью, должны были быть Зонай. В самой глубокой комнате Линк и Зельда находят древнюю мумию, излучающую мрак, которую держит загадочная рука. Когда они входят, рука падает и роняет каплевидный драгоценный камень, похожий на слезу. Когда Зельда поднимает его, мумия оживает и наносит удар мраком. Линк блокирует атаку Высшим Мечом, но темная сила разрушает клинок, истощает силы Линка и оставляет его правую руку почерневшей и безжизненной. Мумия, заговорив с ними доказывает, что он знает Линка и Зельду, и насмехается над неспособностью Линка причинить ему вред, упоминая, что кто-то по имени «Рауру» много в него вложил и доверил ему что-то. Мумия посылает волну мрака, из-за которой замок Хайрул поднимается в небо, а земля под ногами молодых падает в пропасть. Зельда и Линк падают в пропасть и Зельда исчезает во вспышке света, а Линка спасает загадочная рука.
Stuffed Mushrooms with Sun-dried Tomato Paté
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Description:
Visit to see more easy raw food recipes. In this video, raw food chef and author Jennifer Cornbleet shows you how to prepare a beautiful platter of Stuffed Mushrooms, a recipe from her book Raw Food Made Easy for 1 or 2 People.
You can eat stuffed mushrooms anytime, but they're especially good for bringing to parties and gatherings. In this raw food demonstration video, Jennifer shows you how to prepare elegant Stuffed Mushrooms, a fancy finger food that people generally don't eat often and are always happy to indulge in...especially when they're nutritious as well as tasty.
Stuffed mushrooms are often filled with cheese, meat, and breadcrumbs. They're tasty, but the high fat and calorie count make them hard to swallow. Jennifer demonstrates how to replace the traditional stuffing with a satisfying sunflower seed-based, raw sun-dried tomato pate that you make with a food processor.
This pâté is wonderfully seasoned and makes just about the ideal complement for mushrooms. First Jennifer shows you how to soak sunflower seeds. She explains why this step is important both in terms of the consistency of the recipe and the digestibility of the finished dish.
Then Jennifer moves on to one of her favorite raw ingredients, sun-dried tomatoes which add color and flavor to this dish. She explains how to re-hydrate them, if necessary, and the option of choosing ready-to-serve oil-packed sun-dries.
You'll get a rundown of some of Jennifer's favorite flavor boosters as she adds lemon, water, garlic, and other seasonings before processing. She also adds onion and parsley to the mix, and explains how to pulse your processor to maintain the right consistency.
Jennifer's pate can be made in advance and there are many ways to serve it, including as a stuffing. Jennifer's talks about raw finger foods and hors d'oeuvres and explains some of the reasons why Stuffed Mushrooms are such a hit.
You'll learn about cremini and Portobello mushrooms as Jennifer presents them on-camera to describe their unique flavors. She shows you how to clean a Portobello and how to remove the stem and any rough bits from the inside.
The next step is a simple tamari marinade. Jennifer explains how to know when you mushrooms are done, as well as how to drain off excess marinade so that your guests don't wind up covered in tamari!
To conclude, Jennifer shows you how to fill your mushrooms, garnish them, and serve them to your guests for maximum enjoyment.
These savory bites are perfect as party hors d'oeuvres, but they're so good, you'll want to be sure to make extra so you have some to snack on when the party's over!
Stuffed Mushrooms
Sun-dried Tomato Paté
Raw food
Raw Dinner
Jennifer Cornbleet
Eating Raw
Raw Mushrooms
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SHOKUGEKI Yukihira MACKEREL BURGER! But With Tuna?! | Foodie Friday |
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Sure, this Mackerel burger is made of Tuna...but FUMIO DOESN'T have to know! I would make this again, especially as you can make these in bulk, cook them all up and save them for later. Great meal prep hack and a great protein snack.
Try it out since, you know, canned tuna should be in your pantry.
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How to Make a Chicken Wire and Moss Toadstool
Easy step by step instructions to make a wonderful chicken wire sculpture for your garden shaped into a moss and succulent toadstool.
Full details can be found at