It’s the first week since I came back to start my Phd study. I did not imagine my first big event is to prepare the Friday lunch for the whole lab, which is one of our popular traditions.
This time I chose to do one cold dish and another kind of braised meat concerning what Yujie cooked last time is extremely popular. As an experiment, I also baked some Chinese savory leek bread with an electronic pan. Hope the results don’t look so terribleJ
Personally I preferred sour and spicy. So in the cold dish, using carrots and onions as main ingredients , a lot of Chinese vinegar (Chencu) and chilly oil, plus a little bit soy sauce were mixed into this flavor, typical my style. It would be perfect if some grated spring onions are added. But again, the key is the vinegar and chilly.
红烧肉(Hongshaorou, braised meat) is one of my favorite because it’s very delicious but still easy to cook. Fresh pork belly is cut into dices, so it is with those potatoes. When the oil is heated, put the pork dices together with ginger and garlic into the wok. After a few stirrings, when the meat changes colour, add light soy sauce and a whole bag of Five Spice Powder. Then add half wok of water to leave the meat braised. Potatoes are optional. I chose it because I know many people love its flavor. One hour later, add potato dices into the wok and leave until they are cooked. When serving, no matter when you open the lid, the aromatic smell will give you a fantastic appetite. Even the sauce is superb for rice.
