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Facebook Twitter Share on Tumblr Pinterest. Used - Good. Location: Section Shelves. If the mixture does not stick to chopstick, it is done.

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Turn off heat. Allow to set five to seven minutes.

Remove cake pan from steamer, cut cake into portions and serve, sprinkled with finely sliced scallions and coriander cilantro , if desired. Note: This cake was kept on hand for guests. It was always served hot.

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To heat, resteam for five to seven minutes until hot. Slice and serve. Because my grandmother was a total vegetarian for the first fifteen days of the New Year, she did not eat this cake, but she insisted that it be on hand for visitors to her house. This pan-fried cake is quite different from the steamed version it is based on. Before pan-frying, the cake should be at room temperature.

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Whatever portion is to be used, the entire cake should be sliced into portions first, then pan-fried. Before pan-frying, slices should be cut from whole cake as needed.


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Pour sufficient oil to cover bottom of cast iron fry pan. Heat over high heat until a wisp of white smoke appears. Categories: Rice dishes; Main course; Chinese Ingredients: short-grain rice; glutinous rice; whole fish; Chinese white rice vinegar; Chinese rice wine; light soy sauce; sesame oil; peanut oil; white pepper; fresh ginger; scallions.

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Categories: Side dish; Cooking ahead; Chinese Ingredients: Chinese dried black mushrooms; dark soy sauce; oyster sauce; Shao Hsing rice wine; sesame oil; peanut oil; scallions; fresh ginger. Categories: Rice dishes; Stir-fries; Main course; Chinese Ingredients: oyster sauce; sesame oil; light soy sauce; ginger juice; white pepper; pork loin; peanut oil; fresh ginger; onions; Chinese dried black mushrooms; dark soy sauce; scallions; bamboo shoots; cooked rice; Chinese white rice wine.

Categories: Stir-fries; Rice dishes; Main course; Chinese Ingredients: soy sauce; dark soy sauce; Chinese bacon; fresh ginger; bok choy; cooked rice. Categories: Rice dishes; Stir-fries; Main course; Chinese Ingredients: oyster sauce; light soy sauce; sesame oil; Chinkiang vinegar; white pepper; peanut oil; cashew nuts; fresh ginger; long beans; celery; bamboo shoots; water chestnuts; red bell peppers; cooked rice; Chinese roast duck; Chinese white rice wine. Notes about this book This book does not currently have any notes.

Reviews about this book This book does not currently have any reviews. This inspiring and instructive book collects recipes the author learned in her grandmother's kitchen, along with the life lessons, observations, and other gifts she hopes to pass on to readers and future generations. Member Rating Average rating of 0 by 0 people. Request Eat Your Books to Index this book.

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My Grandmother's Kitchen

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