How To make Steamed Spareribs with Black Bean Sauce (Dow See Jing Pie
1 lb Spareribs
1 Clove garlic, minced fine
2 tb Salted black beans
1 tb Fresh ginger, minced
1 ts Dark soy sauce
1 tb Cornstarch
1 tb Sherry
Here's a couple of simple, good recipes that use black bean sauce. Just in case you don't know, these black beans are the Chinese fermented black beans. They're extremely salty++and should be rinsed before use++ and have a very nice, savory taste that blends well with many foods. Very common in Chinese markets and I've seen bottles of ready prepared black bean sauce in supermarkets in the Oriental food sections. Just substitute the deep fried tofu cubes for the meat in these recipes. One of these recipes is for pork spareribs and one for prawns. They'll give you an idea of how the beans are combined with the other ingredients to come up with the sauce. Yield: 4 servings Preparation: Have butcher cut spareribs into 1-inch pieces. Trim off fat. Place spareribs in a heat proof dish. Wash and rinse black beans 2 or 3 times, then mash them with garlic, ginger, soy sauce, cornstarch and sherry. Mix with spareribs. Cooking: Place heat proof dish on steaming rack in wok. Add water to bottom of wok. Cover. Steam for 30 minutes. Do-ahead notes: Do through preparation. Comments: Spareribs can be left in the steamer for 2 hours if dinner is late. Substitute bean sauce for salted black beans++and abracadabra! Mein See Jing Pie Quat! (Steamed Spareribs in Bean Sauce.) From "The Chinese Village Cookbook." A practical guide to Cantonese country cooking. Rhoda Yee, Yerba Bueana Press, San Francisco. 1975. Posted by Stephen Ceideberg; January 10 1991.
How To make Steamed Spareribs with Black Bean Sauce (Dow See Jing Pie's Videos
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DIM SUM – Zongzi Recipe (Sticky Rice Dumpling)
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Zongzi (Chinese rice dumpling 粽子) is the traditional food that we eat to celebrate Dragon Boat Festival! now it becomes a common food that you can buy in the supermarket all year round. It is one kind of dim sum. Hard to make, so I think it is the most difficult dim sum.
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**INGREDIENTS SERVE 3-4 PEOPLE**
**FOR THE LEAVES**
- 50 pieces of dried bamboo leaves [50片粽叶] [Product Link:
- 1 tsp vegetable oil [1茶匙植物油]
**FOR THE RICE**
- 600 grams of glutinous rice [600克糯米] [Amazon Link:
- 2 tsp of sugar [2茶匙白糖]
- 2 tsp of dark soy sauce [2茶匙老抽]
- 1 tsp of sesame oil [1茶匙芝麻油 ] [Amazon Link:
- 1 tsp of salt [1茶匙盐]
**FOR THE STIR-FRY FILLINGS**
- 6 pieces of dried mushroom [6个干香菇] [Amazon link:
- 50 grams of dried scallop [50克干贝] [Amazon Link:
- 80 grams of dried shrimp [80克干虾米] [Amazon Link:
- 100 grams of peanuts [100克花生]
- 2 tbsp of vegetable oil [2汤匙植物油]
- 1 tbsp of soy sauce [1汤匙生抽]
- 1/2 tsp of black pepper [半茶匙黑胡椒]
- 1/4 tsp of salt [1/4茶匙盐]
**FOR THE CHICKEN MARINADE**
- 250 grams of chicken thigh [250克鸡腿肉]
- 1 tbsp of soy sauce [1汤匙生抽]
- 2 tsp of cooking wine [2茶匙料酒]
- 1 tsp of dark soy sauce [1茶匙老抽]
- 1 tsp of five spice [1茶匙五香粉] [Amazon link:
- 1/4 tsp of salt [1/4茶匙盐]
**OTHER THINGS*
- 12 salted egg yolks [12个咸蛋黄]
- Some cooking twine [一些绳子]
**HOW TO COOK**
**THE NIGHT BEFORE**
- Add a tsp of vegetable oil into the water. Boil the dried bamboo leaves for 5 minutes. Soak it in the water overnight.
- Cut the chicken into the size you like. Marinate it with 1 tbsp of soy sauce, 2 tsp of cooking wine, 1 tsp of dark soy sauce, 1 tsp of five spice, 1/4 tsp of salt. Let it sit in the fridge overnight.
- Wash the glutinous rice really well. Soak it overnight.
- Soak the dried mushroom, dried shrimp, dried scallop and the peanuts with water overnight.
**NEXT DAY**
- Drain everything.
- Cut the mushroom into small pieces. Rip the scallop shreds.
- Use 2 tbsp of vegetable oil to stir fry the mushroom, shrimp, scallop and peanuts on medium heat for 3 minutes. Season with 1/2 tsp of black pepper, 1/4 tsp of salt, 1 tbsp of soy sauce. Turn off the heat and set it aside.
- Drain the glutinous rice then mix with 2 tsp of sugar, 1 tsp of salt, 2 tsp of dark soy sauce, 1 tsp of sesame oil.
- Take the bamboo leaves out of the water.
MAKE THE ZONGZI
- Tie one side of the ropes somewhere. The rope needs to be long enough to tie 5-6 circles. I think 1.2 m is perfect.
- Stack 2 bamboo leaves together. The rough side faces down. The smooth side needs to face up
- Fold it from 3/8. Make it into an ice cream cone shape. Make sure there is no hole on the bottom, so the rice won’t drop.
- Put 1 tbsp of glutinous rice in it. Press it down, tightly pack it in.
- Add in some fried fillings we prepared, some chicken. And 1 salted egg yolk.
- Add enough glutinous rice to cover it. Press it again to make sure it is flat and tight.
- Right-hand holds it. Use your thumb and forefinger to press two sides in. Left-hand folds the upper leave down.
- The last part is that you have to wrap it up along the surface and follow the shape of the zongzi.
- Use the twine to tie a few circles from the center.
- The amount I gave is enough to make 12 - 15 zongzi. So we need to finish the rest.
- The water should completely cover the zongzi. Boil the zongzi for 2-3 hours, depending on the size. During this time, add more water if you need it.
Happy Dragon Boat Festival!
Hope you enjoy! If you have any questions, just post a comment.
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