_Smoking


Serves: 5

Ingredients

Directions:

Line a thick pan, preferably cast-iron, with enough heavy-duty foil so it can be folded over and sealed completely at the top. (If necessary, use two sheets of foil, folding them together several times at the bottom to make a strong airtight seam.) Sprinkle the brown sugar-and other specified ingredients-over the foil. Place the food on a flat dish. Set the dish over the sugar, using a small rack device. (Either use an old dish or cover it completely first with additional foil since it will char.) Then fold the top edges of the foil several times to make an airtight seam so the ingredients are completely sealed in. Heat the pan over medium-low heat until the sugar burns and smokes. (Make a pinhole in the foil to check this, then pinch it closed.) Cover the pan and let smoke as directed in the recipe. Then turn off the heat and slowly open the foil wrapping to let the smoke escape gradually.

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

This _Smoking recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
_Almonds: To blanch
_Almonds: To toast
_Barbecue Rack: To make your own
_Bean Curd: To press
_Bean Sprouts, Canned: To restore crispness
_Bean Sprouts: To grow your own
_Bean Sprouts: To husk
_Beef: To tenderize
_Chestnuts: To shell
_Chicken, Cooked: To cut up
_Chicken: To bone
_Clams: To buy or shell
_Cornstarch Paste: To thicken with
_Crabs: To boil, steam or shell
_Cream: To whip
_Duck, Cooked: To bone and carve
_Duck, Cooked: To cut up
_Duck: To bone
_Egg Cubes: To prepare
_Egg Threads: To prepare
_Eggs, Preserved: To shell
_Eggs: To poach
_Flavor: To improve
_Ginkgo Nuts: To blanch
_Glutinous Rice: To cook
_Lard, Leaf: To render
_Lobster: To buy or cut up
_Lotus Seeds: To blanch
_Mung Peas
_Mushrooms: To dry
_Noodles, Egg: To deep-fry
_Noodles, Rice Flour: To prepare as a garnish
_Oil, Peanut: To enhance
_Onion Brushes: To make
_Paper Wrapping
_Peanuts: To toast
_Poultry: To suspend and dry
_Poultry: To truss
_Rice: To wash
_Shrimp: To butterfly
_Shrimp: To buy, store, devein or shell
_Shrimp: To remove tail shell segment
_Smoking
_Squab: To cut up
_Squid: To clean
_Steamers: To make your own
_Steaming
_Tomatoes: To peel
_Vegetables: To blanch
_Vegetables: To parboil
_Walnuts: To blanch
_Walnuts: To toast
_Wok: To clean
_Wok: To treat a new one




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