_lotus Seeds To Blanch Recipes

Steps:

• Shell with a nutcracker. Pour boiling water over nutmeats. Let stand 5 to 10 minutes. Drain. Remove and discard pinkish inner skin.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• Wash, peel and cut up vegetable. Then pour boiling water over, stir once or twice, and drain at once in a colander or sieve. Rinse the vegetable immediately with cold running water. (This will stop the cooking action.) Drain again.Or: Bring the water to a boil in a large pot and add the cut-up vegetable. Turn off the heat at once and let the vegetable stand a minute or two. Then drain rinse immediately with cold running water and drain again. NOTE: These techniques of blanching and parboiling are sometimes also used with meat, poultry and seafood as specified in certain recipes.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• Soak the seeds 5 minutes in hot water. Rub off the husks. Insert a toothpick in one end of each seed. Push out and discard the bitter-tasting green heart. Rinse. Boil 10 to 15 minutes. Drain.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• Shell the walnuts with nutcracker. Cover nutmeats with cold water. Bring to a boil and cook 3 minutes. Drain at once. Dry on paper toweling.Or: Cover the nutmeats with boiling water. Let stand 15 minutes. Drain and dry.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• Shell the almonds. Soak 5 minutes in hot water. Rinse in cold water. Drain. Slip off skins.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• Place a sheet of wax paper on a cutting or other flat board. Set the cakes of bean curd side by side on the paper. Cover with a second sheet of wax paper, another flat board. Weight the top board with heavy objects: thick books, a kettle filled with water, etc. Let stand until bean curd cakes become compressed and solid (about 5 hours or overnight).Or: Wrap each bean cake individually in cheesecloth. Place between two flat boards. Weight as above, gradually increasing the weight at 20-minute intervals. Unwrap after 1 hour. NOTE: Pressing fresh bean curd makes it more compact, less fragile, and easier to handle. Some cooks parboil the bean curd first in salted water to make it keep longer. When the cakes float, they are removed, drained and pressed as above. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.