Place half the Chinese noodles in a casserole.
Top with drained vegetables, drained mushrooms (mix mushroom liquid with soup), diced chicken style product, soup, remaining noodles and cashews.
Bake 35 to 40 minutes at 350\u00b0.
You can use my recipe for char siu (#34265) or
nd pinch to seal the bun.
Cut waxed paper into
f dough, pinch to seal (bun will be very full). Carefully
lavors.
Prepare dough for Chinese Steamed Buns.
Shape dough
eat.
Prepare dough for Chinese Steamed Buns (see footnote).
nd top with san choy bao mix. Sprinkle with extra scallion
ough to form a bun.
Put the bun on a 2
auce, pepper and salt and Chinese 4 spice and marinate for
Heat oil in a wok over medium heat and fry garlic for 1 minute.
Add hoisin sauce, oyster sauce, soy sauce and sesame oil.
cook stirring for 2 minutes.
Add the cornstarch/water mixture and bring to a boil until sauce thickens, around 2 minutes.
Remove from heat and stir in pork and scallions.
Transfer to a bowl and allow to cool completely.
rack (if using for Bao; otherwise, serve it up!).
Steam buns until tender and puffy, 10-15 minutes. Slice open but not through.
Spread each bun with aioli. Stuff with cabbage and pork belly; add any of the optional ingredients as well. Drizzle with the reduced marinade from the pork belly recipe.
o seal, then turn the bun over and place on a
erve.
Re \"Chinese sweet sauce\": the recipe nor book do not
Mix all ingredients. Knead until smooth and elastic. Cover with a damp cloth and allow to rest 15-20 minutes.
To wrap bao, scoop filling into 1/2 tbsp balls. Divide the dough into 50 g portions. Flatted the dough and wrap around the filling.
Allow to rest for 40 minutes, or until the bao is double in size. Steam for 15 minutes.
Wash and soak the lotus seeds, euryale seeds, coix seeds in warm water.
Peel the chinese yam and slice thinly.
Wash the pork ribs and parboil.
Place the chinese yam, lotus seeds, euryale seeds, coix seeds, poria, and pork ribs into a ceramic bowl.
Add the water until it covers the ingredients.
Place the bowl in a steamer or big wok and steam for 20 to 30 minutes.
Add the salt and wine before serving.
tablespoons of your favorite bun filling in the center of
lat and Square You Tiao/Chinese Cruller on the middle of
ogether to seal. Place the bun, seam side down, on a
prominent flavour in this recipe, different types of sauces may