Cooking Chinese Food Recipes Bloopers Pt.2
Table of contents for Cooking Chinese Food Recipes Bloopers
- Cooking Chinese Food Recipes Bloopers
- Cooking Chinese Food Recipes Bloopers Pt.2
- Cooking Chinese Food Recipes Bloopers Pt.3
Lily flower comes in a dry form sometimes also known as Tiger Lily Bud or Golden Needle. This is the original in a dry form as you can see here but you must soak them in water for about 20 minutes and you’ll get approximately 1 and 1 ½ times of the original size.
In some of the gourmet recipe we ask to tie a little knot at the end of the flower area to encapsulate the taste of the lily flower as you can see here but do not tie it too kind of tuh – tuna – (laughter) that was perfect, perfect. Clouter – oh shucks – . This water chestnut is for a recipe – steamed pork with (laughter). Chilly oil is a very aromatic seasoning–. Next vegetable is the –uh- fresh–.
Here’s all the ingredients necessary for this recipe, we have marinated the fish which is over here. The vegetables to go with it, this is the pakchoi down a little shade, peapod, water chestnuts, clavears, lily flowers and this ingredients is for while we are doing the cooking.
In case you didn’t see the video in part 1 of this series… here it is again
This is part of a series of posts, you can read the rest of it by clicking on the links for the Table of Contents at the top of this post.
Tags: cooking shows, cooking books, cajun cooking