Bamboo Rice Steamer
The large leaves of the lotus is cut, dried and carefully folded. In Chinese cuisine ingredients in lotus leaf used to wrap and then steaming them, such as sticky bamboo rice steamer in lotus leaf (photo), the leaf itself is not eaten. The lotus has many uses in the kitchen: the lotus root can be cooked, the seeds from the pod can be sweetened, cooked or pureed to ground - and even so the lotus leaf is used in food packaging. The lotus leaves are sold a package of several leaves. Make the package carefully and remove the folded lotus leaf out. Create one go, week to 30 minutes in freshly boiled water until it is tender enough. Read on . . . let it drain. Special round bakpapiertjes with punched holes in a bamboo rice steamer can be placed so that the dim sum or other ingredients are not sticking to the bamboo rice steamer basket. Course would also use banana leaves, greaseproof paper with holes cut themselves or another solution can be chosen, but of course this is . . . Read more. A Japanese (plastic) sculpture of a cat with a waving left leg, the longer the more often found in Chinese shops, Asian restaurants and interior affairs. The cat has big black eyes, a necklace with a medallion, a large coin on the belly and red pointy ears, but very strange legs one of which stands straight up. This originally Japanese cat is placed at the entrance . . . Read more. Special utensils to join Chinese fondue or Mongolian hotpot participate. Where people used in winter in Beijing with its high copper "hotpot" restaurants in special meat (especially lamb) and vegetable gardeners, it was later on the electric or gas burner, fondue. A lot less pretty, but a lot easier in the ordinary home. Read on . . . . Tags: Chinese fondue, Chinese fondue set, Chinese fondue, Chinese fondue burner, Chinese hot pot, ??, fondue, fondue burner, fondue set, hotpot, huoguo, Mongolian hot pot, Mongolian fondue, Mongolian hotpot, Sichuan hotpot, ? ??. A special basket or pot to steam over boiling water that comes from, food to cook, without coming into contact with water. This can be a plate or in a bowl, but also on a special perforated paper, which puts you in the steamer. Much is steamed in Chinese cuisine. Of course all kinds of dim sum ("little bites"), but whole fish, chicken, eiercustards, soups, duck or pork belly pieces. A steam basket over a wok is the tradition out best, but there are other possibilities. Read on . . . . The dark green, firm leaves of the banana tree. This is handy pieces (large squares or circles) in the freezer sold. The punched out round pieces of banana leaves are just right in a bamboo rice steamer basket to put on and steaming dim sum. . . .
