NEW YEARS IN CHINA 2014

FRIED FISH

• 2 TO 4 PLATE-SIZED BASS-LIKE FISH, SCALED AND GUTTED SALT 1 CUP PEANUT OR OTHER VEGETABLE OIL 3 TO 5 GARLIC CLOVES, SMASHED FRESHLY GROUND BLACK PEPPER 1 OR 2 LEMONS, CUT INTO WEDGES 4 GREEN ONIONS, SLICED ON THE DIAGONAL CILANTRO, TORN INTO 1-INCH PIECES, FOR GARNISH
• Honest-food.net

SCIENCE IN FRYING

• How does frying work? The method of heat transference is the same whether there's just a little fat in the pan, the fat comes partway up the sides of the food, or the fat completely covers the food. When food is added to hot oil (usually 350°F to 375°F), its dehydrates. A series of Maillard reactions (named after the chemist Louis Camille Maillard), its sugars and protein brake down to make a nice flavor and change the color.
• Finecooking.com

BAMBOO STEAMERS

• https://mail.google.com/mail/u/2/s/?view=att&th=152315fd7f7045f9&attid=0.1&...
• 12 ounces napa cabbage leaves, roughly chopped (or regular cabbage) 1 teaspoon kosher salt (or 1/2 teaspoon table salt) 1 teaspoon grated fresh ginger (use microplane grater) 1/4 cup minced Chinese chives or green onions (white and green parts) 2/3 pound ground pork 1/8 teaspoon ground white pepper (or freshly ground black pepper) 1 1/2 tablespoons soy sauce 1 tablespoon Chinese rice wine (or dry sherry) 2 teaspoons sesame oil 1 package frozen round dumpling wrappers (gyoza/potsticker wrappers), defrosted at room temperature for 30 minutes for the slurry: 1 tablespoon cornstarch + 1/2 cup water