Search results
Results From The WOW.Com Content Network
The eggs are beaten and water added to create a more tender texture. A good ratio of water to eggs is 1.5:1. Sesame oil, soy sauce, [1] or chicken broth [2] may be used to add additional flavor. Other solid ingredients (such as mushrooms, clams, or crab meat) may also be added to the mixture.
Shumai (Chinese: 燒賣; pinyin: shāomài; Cantonese Yale: sīu-máai; Pe̍h-ōe-jī: sio-māi) is a type of traditional Chinese dumpling made of ground pork. In Cantonese cuisine , it is usually served as a dim sum snack. [ 1 ]
For the poached eggs, combine 2 1/2 cups water, the vinegar, and salt in a medium saucepan and bring to a boil. Lower the heat to a barely bubbling simmer. Crack each egg over the pot and gently lower it into the water. You can poach the eggs in batches. Cook the eggs for 3 minutes, remove with a slotted spoon, shaking off the water.
For the poached eggs, combine 2 1/2 cups water, the vinegar, and salt in a medium saucepan and bring to a boil. Lower the heat to a barely bubbling simmer.
For example: Steamed whole fish, steamed crab, steamed pork spare ribs, steamed ground pork or beef, steamed chicken and steamed goose. [ citation needed ] Rice can be steamed too, although in Chinese cooking this is simply referred to as "cooking" rather than "steaming".
Stick with me here. For premium support please call: 800-290-4726 more ways to reach us
The AOL.com video experience serves up the best video content from AOL and around the web, curating informative and entertaining snackable videos.
steamed dumplings with shrimp, crab sticks, shiitake and straw mushrooms. Shumai: 烧卖; 燒賣; shāomài; sīu máai: steamed dumplings with pork and prawns, usually topped off with crab roe and mushroom. [50] Taro dumpling: 芋角; yù jiǎo; wuh gok: deep-fried dumpling made with mashed taro and stuffed with diced mushrooms, shrimp and ...