Sichuan cuisine has a long history, its origin is ancient  kingdom of  BA and SHU. According to "HuaYangGuoZhi" records, kingdom of  BA and SHU are good places to plant grain, to fed domestic animals, and to produce tea, honey, salt and fish; The spices of the kingdom were brine, rock salt, chilly. In the Warring States period tomb relics, there are a variety of bronze and pottery utensils, show the beginning of Sichuan cuisine.


The following is two typical kind of  sichuan cuisine dishes

How to do spicy tofu
(1) beef mince. Onion, ginger mince. Cut open the garlic and cut into sections. Tofu cut into 1.5 cm square of the small block, with water taking a dip.

(2) heating oil in the pan, first put the minced beef into the pan, one minute later, put sections of garlic, onions, ginger and Doubanjiang(one kind of ingredient) into the pan and fry them crisp, then down into the chili powder, when the beef change color to brown, then pour soup, soy sauce and cooking wine to the pan, and then down into the tofu, slowly heat and make it tasty, then add MSG, sprinkle with garlic and pepper powder, it is ok

How to do boiled fish

1 To clean the fish, remove bones from the fish, cut the fish into slices.

2 Put these slices of fish into pan, together with egg white, salt, starch. Cut garlic into pieces, dried chilli cut into segments, and sauerkraut, chopped ginger are ready.

3 Heat the oil in the pan, fry ginger, garlic, red pepper, and the fish bones, you can put cold water into the pan, when the water is boiled then put the chopped cucumber and bean sprouts into the pan.

4put  the fish evenly into a big tub, add a little salt and monosodium glutamate, white sesame seeds can be sprinkled.

5 Burning hot pan, pour in oil, when it is about 100 degree, put red pepper and pepper saute then directly pour the oil on the fish surface, just listen to "creak" sound, sprinkled with chopped green onion, smell oncoming, filled the kitchen, it is ok.

Sam Sun Dumpling

Dumpling is a very popular and traditional food in China. It is also known as jiaozi. During New Year holiday, dumpling is essential in the northern dinner table. When I lived in China, I really like eating dumpling. Every weekend, I went to my parents’ home and had dumpling with them. It was a happy time for us. After I moved to Montreal, I still love dumpling. If I have time, I will make dumpling by myself. Sam Sun dumplings is my favorite. I will show you how to make Sam Sun dumpling.

Sam Sun dumpling includes mainly three ingredients: egg, shrimp, and chives.

Ingredients:

Strong wheat flour 500 grams
Chopped pork (too fat) 100 grams
Shrimp 150 grams
Egg 150 grams
Chives 200 grams

Accessories:

 vegetable oil 20 grams, 8 grams of salt, soy sauce 5 grams





1. Add some warm water into flour

 
2. Take the shell out of shrimp

 3. Chop the chives

 

4. Fry egg

5. Cut shrimp into large pieces

6. Put vegetable oil, salt, soy sauce into chopped pork

7. Put chopped pork, egg, shrimp and chives into a stainless steel pot

8. Put meat stuffing into small pieces of flour mix

9. Close the flour mix by squeezing with your fingers and place dumpling in the plate

  10. Boil in boiling water for 10 minutes and very delicious dumpling is ready for you to eat.

 

Smoked Salmon Sushi Roll

Sushi is my favourite food.It is a Japanese food which consists of vinegared rice and ingredients. Due to difficulty for transporting seafood, sushi is very expensive in Beijing. When I came to Montreal, I discovered the price of seafood is very low. So I can cook sushi at home right now. I will introduce how to cook Smoked Salmon Sushi Roll as below:

Ingredients

• 2 cups Japanese sushi rice
• 6 tablespoons rice wine vinegar
• 6 sheets nori (dry seaweed)
• 1 avocado - peeled, pitted and sliced
• 1 cucumber, peeled and sliced
• 8 ounces smoked salmon, cut into long strips
• 2 tablespoons wasabi paste

Directions

1.     Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.

2.     Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.

3.     Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.

4.     Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.

A fine greek pasticcio to enjoy

Wednesday November 16^th 2011

 Hello, my name is John, I’m Canadian of greek descent and I live in Montreal, Canada. Today I’m going to talk to you about a greek dish that is easy to make and easy to enjoy. The dish is called pasticcio. Pasticcio is a pasta dish made mainly with pasta, minced meat and béchamel sauce. Served with a fresh greek salad it is simply delicious.

                      

  This dish is one of the most popular greek dishes especially amongst kids.I will give you my recipe for pasticcio a little bit later but first I would like to tell you that  greek food is accompagnied with some red wine or restina and followed by a nice greek party. So call some friends over cook pasticcio and prepare a lot of salad for them, let them bring the wine, have some friend play bouzouki and have yourselves a great party.

                                       

                                        

  My recipe for making this tasty dish is as follows:

  500g Macaroni pasta preferably Misco

  500g Beef minced meat

  9 oz Tomato juice

  Salt and pepper to taste

  For the Bechamel sauce...

  4 cups milk

  2 bags béchamel sauce mix

  3 eggs beaten

  3 handfulls of kefalotiri cheese grated

  Salt and pepper

  Boil one pot of water for the pasta, when boiling put the pasta in there.

  Place minced meat in another pot with water and cook to the boiling point 

  to remove impurities. Strain put back in the pot, add tomato juice salt and

  pepper, boil and let it cook.

Remove the pasta from its pot and start putting it in a big pan. Place one

layer of pasta , one layer of minced meat and continue this way until your

pasta and minced meat is in the pan in layers.

Prepare the béchamel sauce by putting all its ingredients in a pot. Stir

constantly  until sauce is thick. Pour the sauce on top of the pasta and
minced meat. Then place the pan in the oven at 375 degrees Fht. for

about one hour. Then you let it cool and serve.

This article was written by John Kleftogiannis.