22- Storing Information: The Best 22- Storing Information Recipe from Cook'n

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	22- Storing Information

Chinese ingredients are stored like other foods: Fresh vegetables and other perishables are refrigerated. Tea, spices and ground ingredients are kept in tightly covered containers. Dried ingredients are stored in jars or plastic bags and kept in a cool, dry place. (Should these become moist under humid conditions, they can be dried again in the sun or in a very slow oven.) Canned items, when not used up at a single meal (which is usually the case), are transferred to jars or other covered containers and refrigerated.

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abalone (canned):
Drain. (Reserve liquid for soups.) Rinse with cold water. Place in jar with water to cover. Cap tightly. Refrigerate. Change water every other day. (Will keep about a week.)
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bamboo shoots (canned):
Store as for abalone. (Will keep more than a week.) bean curd (dried): Keep well wrapped. Needs no refrigeration, but should be used within a few months. It may be soaked a day or two before use and refrigerated in water in a tightly covered container.

bean curd (fresh):
Place in container with water to cover. Close tightly and refrigerate. Change water daily. (Will keep about a week.) For longer storage, keep in salted water. Change water every other day. (Will keep about 2 weeks.)

bean curd (fried):
Wrap in foil or transparent wrap. Refrigerate. Use within 3 or 4 days.

bean paste, yellow:
Place in a tightly covered jar. Refrigerate. (Will keep for months.)

bean sprouts (fresh):
Wash well. Place in jar with water to cover and refrigerate. Change water every day. (Will keep 4 to 5 days.) They may also be blanched first, then stored as above. (They will keep longer but lose their crunchiness and some of their nutritional value.) Note: Bean sprouts can also be quick-frozen. Wash. Parboil 1 to 2 minutes. Drain well. Place in plastic bag. Freeze. (Thaw fully before using.)

beans, black fermented:
Place in a tightly covered jar or plastic bag. If they seem to be drying out, add a few drops of peanut oil.

bird's nest:
Keep well wrapped. Needs no refrigeration.

bitter melon:
Refrigerate in vegetable bin or perforated plastic bag. (Will keep about a week.)

broccoli, Chinese:
Store as for bitter melon. (Will keep several days.) brown bean sauce: Refrigerate in covered jar. (Will keep for months.)
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cabbage, Chinese:
Store as for bitter melon. (Will keep several days.)

cabbage, mustard:
Store as for bitter melon. (Will keep more than a week.)

cabbage, pickled:
Refrigerate in covered jar. (Will keep more than a week.)

cheese, Chinese red:
Refrigerate in covered jar. (Will keep several weeks.)

cheese, Chinese white:
Needs no refrigeration. Will keep indefinitely.

chili sauce, Chinese:
Needs no refrigeration.

chives, Chinese:
Store as for bitter melon. Use as quickly as possible. (These will keep a week, but become progressively stronger.)
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duck, preserved:
Needs no refrigeration.
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eggroll skins:
Wrap in foil, transparent wrap or wet towel. Refrigerate. (Will keep 4 to 5 days.) May also be frozen.

eggs, preserved:
Need no refrigeration for short periods; will keep for a couple of weeks. Refrigerate to keep for a month or so.

eggs, salted:
Refrigerate. (Will keep about a month.)
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fish, dried:
Needs no refrigeration but should be wrapped well in plastic because of its penetrating odor.

fish's maw:
Needs no refrigeration. (Will keep for several weeks.)

fuzzy melon:
Store as for bitter melon. (Will keep about 2 weeks.)
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ginger, preserved:
Needs no refrigeration.

ginger root, fresh:
May be stored in anyone of the following ways:
1. Store like potatoes in a cool, dry place.
2. Keep in moist earth or sand, and water frequently. Dig up whenever needed.
3. Place in plastic bag. (Do not wash or peel.) Freeze. Slice or shred while still frozen.
4. Peel. Grate finely. Place in covered jar. Refrigerate. Drain before using.
5. Peel. Wash. Dry thoroughly. Place in jar with sherry to cover. Cap tightly. Refrigerate in warm weather; keep on shelf in cool weather.
6. Scrub with brush. Chop. Cook a few minutes in peanut oil. Drain. Refrigerate in covered jar. (Will keep several months.)
7. Refrigerate in vegetable crisper. (Will keep about 3 weeks.)

ginger, subgum (canned):
Place leftovers in covered jar. Refrigerate.
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ham, Smithfield:
Remove dark outer coating and fat. Wash and dry. Steam or boil 20 minutes. Cool. Wrap in foil. Refrigerate. (Will keep several weeks.)

hoisin sauce:
Place in tightly covered jar. Refrigerate. (Will keep for months.)
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kumquats (preserved):
Need no refrigeration.
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lettuce, Chinese:
See broccoli, Chinese. (Will keep more than a week.)

lichee fruit (canned):
Place leftovers in covered jar. Refrigerate.

lichee fruit (fresh):
Refrigerate. Use as soon as possible. (They lose color and taste very quickly.)

loquats (canned):
Place leftovers in covered jar. Refrigerate.

lotus root:
Store like potatoes in cool, dry place; or refrigerate in vegetable crisper. (Will keep about 3 weeks.)
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mung peas:
Store in covered jar. (Will keep several months.)

mushrooms (canned):
Store as for abalone.

mushrooms (dried):
Store in covered jar. Leftover soaked mushrooms should be drained, wrapped well in foil or transparent wrap and refrigerated. (Will keep several days.)

mushrooms, cloud ear:
Store in covered jar. After soaking, may be kept in water in covered container and refrigerated. Change water every other day. (Will keep about 6 days.)
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noodles, egg (dried):
Keep in original wrappings or plastic bags.

noodles, egg (fresh): Refrigerate in tightly sealed plastic bags. (Will keep 3 weeks.)
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oil peanut:
Needs no refrigeration. (Will keep indefinitely.)

oil, sesame:
Needs no refrigeration. (Will keep indefinitely.)

oyster sauce:
Needs no refrigeration. (Will keep indefinitely.)
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parsley, Chinese:
Place in uncovered jar with stems only in water. Refrigerate. Change water every other day. (Will keep about a week.)

peanuts (raw or roasted):
Store in covered jar. (Will keep for weeks. If stored too long, will darken and become rancid.)

pickles, Chinese:
Need no refrigeration.

plum sauce:
Refrigerate in covered jar. (Will keep for months.)

pork, roast:
Refrigerate in covered container. (Will keep a week or more.) Can also be frozen.
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sausage, Chinese:
Wrap and refrigerate. (Will keep several months.)

sausage, liver:
Store as for sausage, Chinese.

sesame paste:
Refrigerate in covered jar. (Will keep for months.)

shark's fins (soaked):
Place in bowl with cold water to cover. Refrigerate. (Will keep several days.)

shrimp sauce:
Needs no refrigeration. (Will keep indefinitely.)

snow peas:
Refrigerate in perforated plastic bag. (Will keep about a week, but are better used within a day or two.)

soy jam:
Needs no refrigeration.

soy sauce:
Needs no refrigeration. (Will keep indefinitely.)
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tea:
If bought in a cardboard box, transfer immediately to airtight metal or plastic container. Do not keep longer than 6 months.

Note: Tea, unlike wine, does not improve with age. The sooner it's used, the better. Tea is at its best when freshly opened, then properly stored: It cannot take much exposure to air; its leaves absorb moisture, other flavors and odors. Its volatile oils evaporate quickly, causing loss of fragrance and flavor. Tea also reacts unfavorably to light, and so should never be stored in clear glass containers.

tea melon:
Refrigerate in covered jar. (Will keep for months.)

turnips, preserved:
Store in covered jar. Need no refrigeration.
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water chestnuts (fresh):
Refrigerate. Will keep several days.

water chestnuts (canned):
Store as for abalone. (Will keep about a month.)

winter melon:
Cover cut surfaces with transparent wrap. Refrigerate (Will keep about 3 to 5 days.)

wanton skins:
Store as for eggroll skins.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

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