Mantou (traditional Chinese: 饅頭; simplified Chinese: 馒头), often referred to as Chinese steamed bun, is a white and soft type of steamed bread or bun popular in northern China. Folk etymology connects the name mantou to a tale about Zhuge Liang.

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Mantou are typically eaten as a staple food in northern parts of China where wheat, rather than rice, is grown. They are made with milled wheat flour, water and leavening agents. In size and texture, they range from 4 centimeters (1.6 in), soft and fluffy in the most elegant restaurants, to over 15 centimeters (5.9 in), firm and dense for the working man’s lunch. As white flour, being more heavily processed, was once more expensive, white mantou were something of a luxury in preindustrial China.

Traditionally, mantou, bing, and wheat noodles were the staple carbohydrates of the northern Chinese diet, analogous to rice, which forms the mainstay of the southern Chinese diet. They are also known in the south but are often served as street food or in restaurants, rather than as a staple or home cooking. Restaurant mantou are often smaller and more delicate and can be further manipulated, for example, by deep frying and dipping in sweetened condensed milk. Colors and/or flavors may be added with other ingredients from brown sugar to food coloring in mantou making. For special occasions, mantou are sometimes kneaded into various shapes in Shanxi, Shaanxi, and Shandong.

Precooked mantou are commonly sold in the frozen section of Asian supermarkets, ready for preparation by steaming or heating in the microwave oven.

A similar food, but with a savory or sweet filling inside, is baozi.[2] Mantou is the older word, and in some regions—such as the Jiangnan region of China, and Korea—mantou (or the equivalent local reading of the word) can describe both the filled and unfilled buns. In Japan, the equivalent local reading of the Chinese word (manjū) refers only to filled buns.

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music: Neoni – Haunted House The Beauty of Love – Aakash Gandhi Chariots of War – Aakash Gandh Shattered Paths – Aakash Gandhi Twinkle in the Night – Aakash Gandhi Waterfall – Aakash Gandhi White River – Aakash Gandhi

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If you want to know how to make Amazing Brussel sprouts, you have to watch this video!

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Cabbage stew is a stew prepared using cabbage as a primary ingredient. Basic preparations of the dish use cabbage, various vegetables such as onion, carrot and celery, and vegetable stock. Additional ingredients can include meats such as pork, sausage and beef, potatoes, noodles, diced apples, apple juice, chicken broth, herbs and spices, salt and pepper.

In Taiwan, the cabbage stew we ate was filled with umami flavor and tasted amazing. Tofu skin, shiitake and wood ear mushroom and carrots just to get things started.

This recipe requires Chinese Cabbage (napa cabbage).

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I was in the mood to make a nice pasta dish for my wife this week. Night was coming fast and I needed something foolproof. I knew she loved alfredo style sauces, so I decided to whip this dish up. The great thing is that it’s super easy. Impossible to mess up.

I hope you all enjoy this Creamy Sausage and Spinach Pasta recipe.

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History of the Pasty

When one thinks of gifts from other cultures that carry with them great historical significance, one usually doesn’t think of food.  In the Upper Peninsula of Michigan there is a food delicacy that has gone ethnic to multi-ethnic and finally to regional.  To many people in the Upper Peninsula, the pasty is much more than food, it is an identifying cultural mark that gives them their own identity.  While it is a source of great pride to this region, the pasty itself, especially its ancient history is shrouded in mystery.

        The easiest way to describe a pasty, is a pot pie without the pot.  Nobody knows for sure where and when the pasty originated.  It’s thought to have been invented when the preparation of food became an art rather than roasting a hunk of meat on a stick.  The pasty came to the Upper Peninsula through Cornwall England.  When tin mining started going bad in England during the 1800’s the Cornish miners immigrated to America hoping to earn there fortunes in newly developing mines.  No one knows for sure

though whether the Cornish invented the pasty, or whether they picked it up from some other group.  Mrs.  R.F. Ellis of Cornwall insist that the

Cornish invented it and that it is a diminutive of the star gazed pie, which is a type of pie baked with fish, such that the fish heads stick out of the pie.  Others think the Vikings may have brought the pasty to the British Isles when they invaded.  And another theory states that it may have been derived from the Italian “pasta”, since the Cornish were considered to be great seamen.

        Textually, the earliest known reference to the pasty contribute it to the Cornish.  From 1150 to 1190 a man by the name of Chretien de Troyes wrote several Arthurian romances for the Countess of Champagne.  In one of them, Eric and Enide, it mentions pasties:  “Next Guivret opened a chest and took out two pasties.  “my friend,” says he, “now try a little of these cold pasties And you shall drink wine mixed with water….” ” Both Guivret and Eric came from various parts of what today is considered Cornwall.

        Pasties are also mentioned in the Robin Hood ballads of the 1300’s “Bred on chese, butre and milk, pastees and flaunes.”  and “Thys knight swolewed, in throte noght pering/ More then doth a pastay in onen tryly!”  The pasty was not unique to England by this time, a French Chronicler, Jean Froissart (1337-1414) wrote “with botelles of wyne trusses at their sadelles, and pastyes of samonde, troutes, and eyls, wrapped in towels” Today the French call the pasty, tourtiere.  The pasty has even shown up in a William Shakespeare play.  In the Merry Wives of Windsor (1600) “come, we have a hot pasty to dinner”

        When the Cornish came to the copper mines of the Upper Peninsula, they brought with them a lot of mining knowledge which the other ethnic groups did not have.  The other ethnic groups looked up to the Cornish and wanted to emulate their mining successes.  Many Cornish practices were then copied by the other ethnic groups, including the pasty as the standard lunch for miners.  The pasty became popular with these other ethnic groups because it was small, portable, was very filling, and could stay warm for 8-10 hours.  Pasty rivalry occurred between the Finns, Swedes, Irish, Poles, Germans, Scots, Italians and French with each group contributing something in the way of seasoning and other ingredients.  All groups agree that pasties must contain two things, potatoes and onions.  The portability of the pasty not only made it easy to carry, but if it should get cold it would be relatively easy to heat up.  This was done by putting the pasty on a shovel and holding it over a head-lamp candle.  Miners never ate a pasty with a fork, they ate it end to end, and held it upright to keep the juices in.  Since entire Cornish families worked in mines and each member of the family wanted different ingredients in the pasty, the Cornish wife would stamp the bottom corner of each pasty with an initial.  According to the Cornish Recipes Ancient and Modern, “The true Cornish way to eat a pasty is to hold it in the hand, and begin to bite it from the opposite end to the initial, so that, should any of it be uneaten, it may be consumed later by its rightful owner.  And woe betide anyone who take’s another person’s corner!”  There was a superstition among the Cornish miner’s that the initial corner should not be eaten, instead it was dropped on the ground for the mining gremlins to eat.  These “gremlins” caused mischief in mines, causing accidents and mine collapses, feeding them supposedly kept them out of trouble.  There is

some truth to this rumor, because the early Cornish tin mines had large amounts of arsenic, by not eating the corner which the miners held, they kept themselves from consuming large amounts of arsenic.

        The pasty survived the collapse of mining because it became extremely popular with the major ethnic group to remain after the mines closed, the Fins.  In 1864 a small wave of Fins came to the UP, well after the Cornish were established, when the big mining wave of Fins came 30 years later, they probably learned pasty making from the older Fins, not the Cornish.  The pasty resembles the Finish foods, piiraat and kuuko, so when the new Fins saw their countrymen carrying it in a pail, they thought that it was the Fins who invented the pasty.  Since there was a similar food in Finland, it was easier for the new Fins to adopt it.  During Finish “ethnic” celebrations the pasty is often featured as a “Finnish” specialty.

        The pasty remains relatively unchanged today, a few places have put in healthier vegetable shortening instead of lard, and a couple of other minor changes like the cut of meat used.  It’s importance in this area can be seen at local fund raisers for local groups and charities.  Local food businesses make and sell anywhere from 50 to 100 pasties every day!

Pasty Legends:

        From the cookbook Cornish Recipes Ancient and Modern, “It is said that the Devil never crossed the Tamar into Cornwall on account of the well-known habit of Cornish women of putting everything into a pasty, and that he was not sufficiently courageous to risk such a fate!  However, that may be, the Cornish pasty, in its various forms, is a delectable dainty and deservedly world famous.”

        During the 1890’s a pasty actually started a mine fire.  What happened is a miner forgot about his meal warming on a shovel.  The pasty eventually caught fire (because of the high amounts of lard) and spread to the timber holding the walls up.

Ref: http://www.hu.mtu.edu/vup/pasty/history.htm

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Char siu (Chinese: 叉燒; pinyin: chāshāo; Cantonese Yale: chāsīu) is a Cantonese style of barbecued pork. It is eaten with rice, used as an ingredient for noodle dishes or stir fries, and as a filling for chasiu baau or pineapple buns. Five-spice powder is the primary spice, honey or other sweeteners are used as a glaze, and the characteristic red color comes from the red yeast rice when made traditionally.

Char siu literally means “fork roasted” (siu being burn/roast and cha being fork, both noun and verb) after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire.

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In ancient times, wild boar and other available meats were used to make char siu. However, in modern times, the meat is typically a shoulder cut of domestic pork, seasoned with a mixture of honey, five-spice powder, red fermented bean curd, dark soy sauce, hoisin sauce, red food coloring (not a traditional ingredient but very common in today’s preparations and is optional), and sherry or rice wine (optional). These seasonings turn the exterior layer of the meat dark red, similar to the “smoke ring” of American barbecues. Maltose may be used to give char siu its characteristic shiny glaze.

Char siu is typically consumed with a starch, whether inside a bun (chasiu baau, 叉燒包), with noodles (chasiu min, 叉燒麵), or with rice (chasiu faan, 叉燒飯) in fast food establishments, or served alone as a centerpiece or main dish in traditional family dining establishments. If it is purchased outside of a restaurant, it is usually taken home and used as one ingredient in various complex main courses consumed at family meals.

Hong Kong cuisine
The ovens used to roast char siu are usually large gas rotisseries. Since ovens are not standard in Hong Kong households, char siu is usually purchased from a siu mei establishment, which specializes in meat dishes such as char siu, soy sauce chicken, white cut chicken, roasted goose, and roasted pork. These shops usually display the merchandise by hanging them in the window.

It is classified as a type of siu mei (燒味), Cantonese roasted meat.

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Tacos de lengua is a Mexican dish ( taco ). The main ingredient is cow tongue, and lengua is Spanish for tongue. Tacos de lengua should be served in a small tortilla baked from corn flour . The tongue is marinated and seasoned with yellow onion , garlic , bay leaves , salt and black pepper . Various accompaniments may appear, but silver onions , fresh cilantro , salsa on tomatillo and squeezed lime are the classic ones. Often the cow tongue is chopped into small pieces as with many other taco variations, for example tacos al pastor, but sometimes it comes in larger fillet-like pieces. The dish is popular throughout Mexico, as well as in Southern California in the United States.

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Hello fam and welcome back to another addition of Uncle Bill’s Kitchen. Today, we are going to Spain to find a new way to enjoy all these wonderful tomatoes that are falling off the vine this time of year.

This is not your grandma’s cold soup recipe, let me tell ya. It’s full of rich flavor and a nice kick of spice to keep you cool on these hot summer days.

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Gazpacho (Spanish pronunciation: [ɡaθˈpatʃo]; Southern peninsular Spanish: [ɡahˈpa(t)ʃo]) or Gaspacho (Portuguese: [ɡɐʃˈpaʃu]), also called Andalusian gazpacho, is a cold soup and drink made of raw, blended vegetables. It originated in the southern regions of the Iberian peninsula and spread into other areas. Gazpacho is widely eaten in Spain and Portugal, particularly during hot summers, since it is refreshing and cool.

Although there are other recipes called gazpacho, such as gazpacho manchego, the standard usage implies a soup. There are also a number of dishes that are closely related and often considered variants thereof, such as ajoblanco, salmorejo, pipirrana, porra antequerana (closer to a bread soup), and cojondongo.

History There are many theories as to the origin of gazpacho, including one that says it was a soup of bread, olive oil, water, vinegar and garlic that arrived in Spain with the Romans. Once in Spain, it became a part of southern cuisine, particularly in Córdoba, Seville or Granada Castilian kingdoms; using stale bread, garlic, olive oil, salt, and vinegar, similar to ajoblanco. During the 19th century, red gazpacho was created when tomatoes were added to the ingredients. This version spread internationally, and remains commonly known.

There are many modern variations of gazpacho with avocados, cucumbers, parsley, strawberries, watermelon, grapes, meat stock, seafood, and other ingredients instead of tomatoes and bread.

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Carnitas, literally meaning “little meats”, is a dish of Mexican cuisine that originated in the state of Michoacán. Carnitas are made by braising or simmering pork in oil or preferably lard until tender. The process takes three to four hours, and the result is very tender and juicy meat, which is then typically served with chopped cilantro (coriander leaves), diced onion, salsa, guacamole, tortillas, and refried beans (frijoles refritos).

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Pork carnitas are traditionally made using the heavily marbled, rich Boston butt or picnic ham cuts of pork. The 6–16 lb (3–7 kg) sections are usually cut down to a workable (6–10 lb) size and seasoned heavily before slow braising or deep frying. Carnitas can also be made of chicken, using breasts or thighs, and cooking in a similar manner.

The traditional way to cook carnitas is in a copper pot (or any thick-bottomed pot that disperses the heat evenly), in a process similar to confit. Lard is used to cover the dish in proportion to the amount of meat being cooked. Once the lard has melted, pork and flavorings are added (usually salt, chili, cumin, oregano or Mexican oregano, marjoram, thyme, bay leaf, and crushed garlic cloves). Traditional carnitas are then made by a process of simmering the meat in the lard until tender over a very low heat. Once appropriate tenderness is achieved, the heat is turned up and the outside of the pork begins to crisp. At this stage, the collagen in the meat has broken down sufficiently to allow it to be pulled apart by hand or fork or chopped with a cleaver. The meat can then be used as an ingredient in tamales, tacos, tortas, and burritos.

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I have been getting a lot of requests for how to make chicken wings in an air fryer. Here is how I do it.

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