It doesn't sound like my favorite either.
If you liked chard in the first place, you might have
liked this. I thought it a bit of a waste of cream and
butter, but that's just me. Spinach, cabbage, napa, and
other things would have been preferable, but chard is
probably easier to grow.
Maybe the bugs leave it alone too? They tend to like cabbage for
whatever reason.
Chard is often eaten by aphids; the cabbage family seems
to be favored by stinkbugs - maybe they get the raw
materials for their chemical warfare that way..
48 or 49% of us are, in that regard.
Better yet, you never had someone tell you certain problems were
"all
in your head".
The question is whether women should be taken
seriously. I tend to think so, but that's just me.
Yeahwell.
Smithfield used to be a place and a respected name. It's
now a wholly owned part of WH, a Red Chinese corporation,
one of the largest agribusinesses in the world. The Virginia
legislature tried to protect the Smithfield name almost a
hundred years ago; its efforts have largely been nullified
by fancy corporate lawyers.
Figures. Chinese owned and hog uck pens that flooded out during the hurricane. Gee, nice.
I do like my pigmeat, but still.
It won't help a lot of people who fix that kind of
recipe, but a splash of brandy or a cup of wine can
help further.
Some things we don't tell the purists; it only upsets them.
Some of the purists, perhaps a minority but some, can tell.
So they're mostly only purists if they see the recipe?
Often seeing the recipe isn't necessary.
being a favorite. I have used italian dressing in a pinch.
People often give a pass to sweet food wheen they shouldn't.
Sugar just doesn't belong in some dishes.
Chinese stir-fry yes, pizza sauce no.
There are relatively few Chinese stir-fries that are
benefited by sugar, and then just a small bit, same as
tomato sauce.
Ma po tofu
Categories: Chinese, main
servings: 2
450 g silken tofu
100 g minced meat-beef or pork
1/2 Tb sesame oil
1 1/2 Tb Doubanjiang, roughly chopped
1/2 Tb fermented black beans, roughly chopped
1 Tb pepper flakes or powder (opt)
1/2 ts salt
1/2 Tb Sichuan pepper, ground
1 Tb light soy sauce
400 ml water or broth for braising (or as needed)
2 Tb cooking oil
2 scallion whites, finely chopped
4 garlic greens or scallion greens, finely chopped
2 garlic cloves, finely chopped
1 ts fresh minced ginger
1 ts sugar (opt for reducing the spiciness)
2 1/2 Tb water
1 Tb cornstarch
steamed rice for serving
Add a small pinch of salt and sesame oil to minced beef.
Mix well and set aside.
Mix 1 Tb starch with 2 1/2 Tb water in a small bowl to
make water starch.
Cut tofu into square cubes (around 2 cm). Bring a large
amount of water to a boil and then add a pinch of salt.
Slide the tofu in and cook for 1 min. Remove and drain.
Get a wok and heat oil, fry the minced meat until crispy.
Transfer out meat and leave the oil in.
Fry doubanjiang for 1 min over slow fire and then add
garlic, scallion white, ginger and fermented black beans
to cook for 30 sec until aroma. Then mix pepper in.
Add water to the seasonings and bring to boil over high
fire. Gently slide the tofu cubes. Add light soy sauce
and meat. Slow the heat after boiling and then simmer
for 6 to 8 min. Then add chopped garlic greens.
Stir the water starch and then pour half of the mixture
to the simmering pot. Wait for around 30 sec and then
pour the other half. You can slightly taste the tofu
and add pinch of salt if not salty enough. By the way,
if you feel it is too spicy, add some sugar can milder
the taste. But be carefully as the broth is very hot
at this point.
Transfer out when almost all the seasonings stick to
tofu cubes. Sprinkle Szechuan peppercorn powder (to
taste) and chopped garlic greens if using.
Serve immediately with steamed rice.
chinasichuanfood.com
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