By Fu Pei Mei
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Additional info for Pei Mei's Chinese Cooking Cards: Soup 24 Famous Chinese Dishes for Banquets or Everyday Family Use
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Boiling water in bowl, add green onion, ginger wine steam over high heat for I Y2 hours. 3. Discard ginger and green onion. Cut ham into large thin slices, arrange beside chicken brest. 4. Steam for another 15 minutes, season with salt. Add snow peas tips. Turn off heat. Serve. & Sliced Fish Soup with Water(;less Sliced Fish Soup with Watercress Ingredients: 10 oz. Watercress 6C. Soup slock 314 lb. Fish meal J Vz t. SaIl 1 t. Soysauce 116 t. Pepper 1 T. Corns/arch paste 2 T. Ginger strings 1 T.
P p Fu Pei Mei had three children, two girls and a boy. One of her daughters, and sometimes her daughter-in-law, assisted her on TV in her later years. They were co-authors of a few of her many cookbooks, some of the cooking card sets she put out, and one or the other might join her at her lectures and other appearances. However, Fu Pei Mei wrote most of her cookbooks alone. She revised her phenomenally successful first one, called Pei Mei’s Chinese Cookbook, many times. It started out self-published, and later was done by a commercial publisher.
F. Pepper Sesame oil IJrocedure: 1 . Tear crab meat into strings. Cut crab roe into small pieces. 2. Slice sea cucumber, cook with water and Vl T. wine for 5 minutes, Remove. 3. Score some cuts on inside of squid, cut lengthwise into thin slices, take out clam meat. Marinate shrimps with V2 T. cornstarch. 4. Cook fresh soybean till done. Cut mushrooms and bamboo shoot into small pieces. 5. Heat 3 T. oil, stir fry ginger and green onion, splash wine, pour soup stock, add bamboo shoot and mushrooms, season with salt, add sea cucumber and shrimp, thicken with cor nstarch paste.