Hot and spicy pot (Ma La Tang) II

Chinese Ma La Tang

Continued from yesterday’s post…

When this dish got popular in China, its recipe spread to different regions. It seems, however, that different areas have adopted it differently, probably according to their own local taste. Just like outside China, all the Chinese cuisine has been adapted differently to the taste of each foreign country. :))

People in Northeast China say that the recipe for this hot and spicy pot is also slightly different to the original one. So, here is how I make it.

Well, saying that, the easiest way of making it is actually to buy the ‘sauce’ base from the Chinese supermarkets. They normally come in a big ‘sachet’, you just need to ‘squeeze’ it out, then boil it with water, and add in whatever the ingredients you like. You need to ask for ‘Ma La Tang’ soup base. If you do use them, I suggest you use half of the portion each time, or gradually add in, because it can be very very spicy!

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83. Fried bean curd sheet wraps with vegetable fillings (V)

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Chinese bean curd wraps

This is not a recipe from North East China, :)) This recipe comes totally from my ‘passion’ towards eating - try to make anything that I can eat. Ha..

The original recipe comes from Cantonese dim sim; the ones in Cantonese restaurants in England are often wrapped with duck mince and vegetables. I have never been a ‘duck’ fan, but I really like this way of cooking, so I went to buy dried bean curd sheet, and made my own vegetarian recipe.

Actually, to my surprise,  the dried bean curd sheet I bought is produced in Zhejiang, a province near Shanghai; also, in contrast to Cantonese dim sim, the recipes suggested in the package involve only vegetables, so I guess this vegetarian version is not my own invention after all. :))

Anyway, if you are like me, and love the crispiness of the bean curd sheet after it being fried, and love the combination of the vegetarian fillings with the crispy ‘skin’, you will like this recipe. :)

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80. Chinese mushroom recipe: stir fried mixed mushrooms (V)

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Chinese mixed mushrooms

I have to confess that I never really liked mushrooms, especially those usually called ‘Chinese mushrooms’, which have a ‘thick' and a bit ‘meaty’ texture.

Well, it is probably because in Chinese cuisine, this kind of mushrooms are always cooked with meat; for example, the most famous such dishes is ‘mushroom and chicken’ pot, which is supposed to be very healthy, and help with body recovering, especially for women after giving birth. But, I never liked meat that much, especially chicken, so I always tried to keep mushrooms away.


So really, it is not that I cannot eat mushrooms or don’t like them at all; it is more because of the combination with meat. But, I honestly did not know any Chinese mushroom recipes without meat.

About three years ago, when we went back to China, in a ‘fast food’ chain restaurant, we ordered a mushroom vegetarian dish - it was impressively good, especially for a ‘fast food’ stand. Since then I have been trying several different mushroom recipes without meat. Hey, you know, I actually really like mushrooms now.

Mushrooms in Chinese Cuisine

In Chinese cuisine, there are too many different types of mushrooms, I could not even name them all. And sometimes they don’t really look like ‘mushrooms’， for example, shimeji (Cha Shu Gu), black fungus (mu’er), white fungus (yin er), enokitake (jin zhen mo)，

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56. Stir fried Lily bulbs, black fungus and celery (part II)

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Chinese stir fried lily bulbs

养生菜：清炒木耳、西芹、百合

Lily bulbs, black fungus and celery (Vegetarian)

Ok, the actual recipe from yesterday’s ‘healthy theory’. :))


As said in the previous post, stir fried Lily bulbs, black fungus (Mu’er) and celery is one of the popularly recommended ‘Yangsheng cai’ or ‘Shi liao’ (healthy-life food or ‘healing’ food) in Northern China nowadays.


Apart from the ‘healthy’ and ‘healing’ theory behind this dish, I also really like the fact that it is really simple to make, as the traditional concept of this kind of “healthy food’ normally will take ages to boil. So it is definitely my ‘healthy / heal’ food lazy solution, but in order to see the difference it helps for the body, it is good to have it on regular basis.


Here you go, the actual recipe.

Ingredients

Lily bulbs, black fungus (mu’er), (western) celery
Garlic, oil, salt, corn flour

Preparation

1）If you got dried Lily bulbs like I do, you need to soak them into the warm water for a few hours, until the ‘leaves’ are well extended and softened. If you can buy the fresh one, just get it ready into small pieces and washed, ready for cooking.

2）Soak a small handful dried black fungus (mu’er) in hot water for at least half hour, until it is soft and ‘stretched’ to full, then remove the ‘hard’ roots if there are any, and tear it into smaller pieces.

Soaking the black fungus

3）Wash and a little big “diagonal cross’ chop the celery into around 1.5cm long piece. Quickly ‘fry’ the celery pieces in the hot oil, or quickly boil them in the hot water. But make sure it is still crunchy not too soft. (I prefer to lightly fry, as it is easy to remove the 'rawness' yet keep the crunchiness).

4）Chop around 4 gloves of garlic into small pieces.

5) Mix well a teaspoon of corn flour with water.

Cooking

1) In a heated wok, pour in around 3 tablespoons of oil.

2) When the oil is very hot enough, put chopped garlic pieces in.


3) When the smell of the garlic raises up from the wok, add pre-prepared lily bulbs and celery in the wok, stir well.

4) Then add prepared black fungus (mu’er) into the wok, mix everything well together.


5) Add a bit less than 1 teaspoon salt into the wok, stir well.

6) In around 2-3 minutes, after all the tastes ‘settling’ in the wok, pour in the corn flour and water mix, for getting the taste evenly on each piece of ingredient.


7) When the sauce in the wok get thickening (or almost disappeared), remove the dish to the place ---

---- Here you go, a healthy and hopefully helpful dish is ready.


Having it with boiled rice can make you have better taste of the dish, I think. Oh, also, lately I quite like brown rice though, we are talking about healthy eating anyway, no? :))))

56. Stir fred Lily bulbs, black fungus and celery (Part 1)

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These days in Spain, I totally fell in love with the food that my in-laws prepare. For lunch, my lovely mother-in-law would make different kinds of traditional rice dish (I eat until I couldn’t move :)) -- I have been meaning to learn, but I got lost in all the ingredients she puts in, so have to try them down in my little notebook; for dinner, I am so amazed by how simple and nice the food is which my father-in-law made -- I kept on asking him what ingredients/seasonings he puts in, so I can write down in my little notebook as well, he always says only “oil, garlic and salt -- ya está” ---

--- In Chinese, we normally refer to all Western food as “Xi Can", and think ‘Xi Can’ must be made with all different ‘western ingredients / seasonings”, that’s why the taste is so different to Chinese. But after traveling to Italy, having food in the local small bars, and seeing how my in-laws cooking Spanish food --- no, ‘Xi Can’ can be simply made and still tasty.

Sorry for boasting my in-laws’ food and how lucky I am, :)) what I want to say is I begin to believe in ‘simplicity’ in cooking (where I used to think it has got to put many seasonings or cooking for long time to get the flavor out, for example, for making those ‘healthy recipes’ / ‘Yangsheng Cai’ or ‘Shiliao’-- the popular food trend in China at the moment).

A simple and healthy Chinese recipe

This recipe, is really simple and healthy --- simply stir fry the root of ‘Lily’ with black fungus and celery.

It is just a quick stir fry with garlic, the real ‘healthy part’ is the three main ingredients.

The bulb of the Lily

The bulb of the ‘Lily’ in Chinese is called “Bai He”. “Bai He’ was been recorded in Chinese medicine centuries ago. It is the part of ‘Lily’ plant that is ‘under’ the ground. In medical terms, ‘Bai he’ is rich in proteins, calcium, iron and vitamins, etc.--sorry, some terms I don’t even know how to say.:)

The bulb of the Lily can go with Chinese herbal medicines , as well as with daily food. It can be boiled with rice congee, stir fried with different vegetables, or soup… Depending how you make it, it will have different effect. Nowadays, having ‘Bai he’ is very popular among girls -- it improves the skin's texture.

The bulb of Lily is normally sold in two forms -- fresh ones and dried ones, the latter need to be soaked into water first before cooking. In England, I could not find the fresh ones, so I normally buy dried ones from Chinese supermarket, it is not very, very cheap, but not bad price, and really worth it. :))

Black fungus and celery

As for black fungus (Mu’er), its properties could boost iron intake, blood circulation, and very helpful for detox as well. (see the post black fungus - health theory)

The third main ingredient is celery. Celery in the Chinese medicine ‘bible’ ‘Bencao Gaomu’ is recorded as ‘good for stopping bleeding, help with high blood pressure, loosing weight…’. There are different types of celery depending to where it grows, for example, in China, northern celery is slight different to southern celery, and in general, the stem of Chinese celery is slimmer and juicier than the celery we normally buy from the supermarkets over here in England. Western celery was introduced to northern China around 20 years ago, (or more? I don’t remember). But in this recipe, it is western celery used in cooking the dish.

The combination of these three ingredients is very popular in warm days, when you just get a bit restless in heat, or sudden weather change, and lost taste in food. :) It can help with detoxification, clearing up the skin textural, calming down the mind. So if you have swinging mood, uneven skin surface, regular insomnia, and headache, it is said that good to have this dish. But as I mentioned in the previous post, ‘yang sheng cai’ (healthy recipe) is not medicine, it doesn’t work immediately, but benefit in a long term, so it is good to have it regularly.

And Differ to the ‘usual’ Chinese healthy recipe, this one is just simple like my father-in-law would say, ‘just oil, garlic and salt’. :)) Good for somebody like me -- lazy, but want to eat healthily. Je, je…

(Too long now, the recipe will be continuing tomorrow then. :)

Black fungus / mu'er-- health theory

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Oh, London, today, Oxford street was so … crowded, as so many people on the street … ;confusing, as so many road works everywhere…;very colorful, as the signs of Sal’ hanging on almost every window of the shops… ;and I was lost, as many languages floating over my ears, I tried to distinguish them, English, Spanish, Chinese, French, Arabic… then I got lost…; I was even more confused when seeing there was a forever queue outside Louise Vuitton, people were trying to get A brand over their shoulder?...



Probably living in Oxford really changed me, I only realized it at the moment I was so longing for quiet and peaceful street where I can embrace the air -- which I’d never thought I would one day.


I said Oxford street was too busy for me, as I found really difficult to place my body among the busy crowd and to find a way to go through. My husband would laugh and ask, ‘but you grow up in China, more crowded! True, true, I used to hear the noise from the streets and early markets in the morning to wake up, used to go in the street with people shoulders to shoulders. Now... I am so used to the quietness --- I was asked many times, ‘do you think you have changed in some respects since you moved to England?”


Certainly, for example, I am also used to queuing now. Only my nostalgic still make me longing for the noise from the cars, bells from the bicycles and people playing cards in the yards, but I don’t know if I can still with it... So, yes, many things changed, unconsciously...
Even my food changed -- my brother came to visit couple of months ago, and said my food has changed taste. :))
------------------------

I know that I have talked about black fungus many times already. Sorry for the repetition, and in this post, I want to add a bit more information on the health/ medicine side of the story.

You might have heard some people call black fungus "yun er" as cloud’s ears , where I normally refer it as mu’er , as wood’s ear - another difference between South and North. But I really think that it is so romantic to compare the shape of black fungus, especially the edges, to the irregular and forever changing shape of clouds, where Northern people imagine that they are the ears of the trees. :))

Black fungus in traditional Chinese Medicine

I often cook it at home, especially when we have friends over, and almost all of the friends love it after having it. But it is a bit difficult to explain what it is when friends ask -- … it is more like mushroom, but different type, for example, after soaking it, it will get soft enough for having it just like that.
One can never underestimate the valuable properties in black fungus. It is often called "meat of the vegetables" because of its rich nutritious properties.

In Bencao Gangmu (the "Bible" of Chinese medicine), Li Shizhen wrote, "it is good for increasing appetite, helping with blood circle, and minimizing the bleeding of hemorrhoids or heavy period…". In traditional Chinese medicine , black fungus has always been recommended for iron boost, stopping bleeding, increasing blood circulation.


Of course, it needs to be taken continuously, and benefits only come long term, after all, it is not medication, however, if you have it regularly, you can then avoid taking medication in the future. :)

Modern Uses of Black Fungus

In modern days, black fungus has been re-discovered for anemia if it is caused by lack of the iron in the body. One of most recommended recipes is to boil 15g black fungus and around 15 jujube dates with crystal sugar for around 30 minutes to 1 hour, then drink the soup and have the contents.

Black fungus is also used for constipation, especially good for kids. One of the simplest recipes is to boil black fungus without any seasonings after soaking it well, then have it. If you think it is too plain, there are other recipes, for example, put soaked black fungus and one egg into a mixer, mix well, then boil it, add a few drops of sesame oil, drink the ‘soup’ when it is warm. The result will show in a day or two days time.

As for blood circulation, anti-aging, preventing from cancer, it is just good to have black fungus regularly in the dishes or in congee.
Black fungus sold in the markets nowadays are from different parts of China. I like the ones from northeast, they are normally from da xing an ling . The texture is smoother after soaking, and more tasty after cooking (at least making it in northeast recipes). I have tried fresh picked wild grow ones from da xing an ling forest, wow, really "taste the difference".

There are many recipes I will put them here, so you will never get bored of it :)

16. Chinese stir fried Black fungus and eggs

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木须木耳

Chinese black fungus and egg

Chinese black fungus

When I told my mum that I blog posted about a ‘Mu’er’ (Black fungus) dish, she immediately asked me “but, did you say how nutritious Mu’er is? you know, with all its beneficial properties for health….”. “Yes, mum, I did.” … Ha… but her concerns are justified: Mu’er is not only a healthy food, but also can be used for medical purposes, which have been well documented in the Chinese medicine ‘bible’ - ‘Bencao Gangmu’ in 16th Century. Black fungus has also been an essential ingredient of Chinese cuisine for over a thousand years.

Last time, I made Mu'er into a salad dish. This post is about how to stir fry it --- really simple, there are not many ingredients involved, and no complicated ‘steps’ -- a very light dish, and a good quick fix for a weekday’s dinner, even for treating friends -- it won’t make you ‘lose face’. :)

The recipe: Stir fried Chinese black fungus

It is a common thing to stir fry Mu’er at home. Traditionally this is done only with eggs, but I like to have different textures in the dish, so I also put onion in. Onion is only lightly cooked, it is still ‘juicy and crunchy’, taste well in the mouth with Mu’er and eggs. But if you don’t like this mixture, you can leave it out.

Ingredients

Mu’er (Black fungus), two eggs, onion (optional)
Oil, salt, light soy sauce, mushroom or vegetable essence (optional), five spice powder (optional)

Preparation

Soak a handful dry Mu’er in hot water for at least 30 minutes, (after soaking, Mu’er will extend to full, a handful will turn into a good full ‘plate), then wash well, and tear them into smaller pieces, beat two eggs, and slice one onion.

Cooking

(Fire is high for stir frying this dish)

1) In a heated wok, pour in 5-6 table spoons of oil.

2) When the oil is hot enough (you can see the little bubbles flowing up), put the eggs and stir it to prevent it from forming up a big piece (it is easy to do if the wok is hot enough).

Stir frying the egg

3) When the eggs are done, add prepared Mu’er and sliced onion into the wok, mix well with the eggs.

Adding the black fungus and onion

4) Put 1 teaspoon of salt, a few drops of light soy sauce, half teaspoon of mushroom or vegetable essence and ‘five spice powder’ (both optional).
5) Stir fry for further 2-3 minutes (if you think it is getting too dry inside the wok, put a little bit water in)

  ------ It is done!

With rice or beer all good! -- and healthy! :))

8. Chinese vegetarian recipe: Black fungus and cucumber salad

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-- Liang cai: Mu'er (black fungus) 

& Huanggua (cucumber)

凉菜：木耳拌黄瓜

Chinese black fungus salad

I was born in late July, the hottest time in Northeast China, love the sun and the hot, I mean really hot weather. ( At least, I think this the reason why.:)))  When I was in China, every summer, everyone would tell me that I lost lots of weight…. How nice! :)) Well, one of the reasons for this was that I never stopped moving around, even in the hottest days.  Another reason is that I love eating  ‘Liang Cai’ (Chinese salad, or literally ‘cool dish’) in the summer --- little or no oil, low fat, mainly vegetables, healthy, how could I not lose weight? :)  The taste is … super fresh, perfect for the ‘summer stomach’.

For the past couple of weeks, the weather has been so so so .. good, amazing for April in the UK. So I have been making a lot of different ‘liang cai’ dishes these days: partly because of the good weather, but partly also because of a feeling of nostalgia towards summer in my hometown.

This is one of the dishes. I am not sure whether this particular one can be labeled as ‘traditional Northeast Chinese dish’, at least I don’t remember having it when I was living in China. Only a few years ago, we went back to my hometown to see my parents, my dad ordered this once in a restaurant. I totally fell in love with it.

It is originally prepared only with Chinese black fungus and cucumber. But, one day, I had some fried peanuts left,  and I was just looking for a way to finish them off. So, I put the peanuts into the dish, and --- it worked, and it combines so well with ‘old vinegar’. :)) So I started adding peanuts in. However, the peanuts are totally optional.

Chinese black fungus

Chinese Black Fungus

 There is a lot to say about this ‘Black fungus’ -- it is a kind of Chinese mushroom, the most famous one is from the mountains called ‘Da Xing An Ling’ crossing the whole three Northeast provinces. In UK,
you can find them in most Chinese supermarkets, and sometime also in the ‘foreign food’ sections of Sainsbury's and Tesco. However, the one that you can find in the ‘foreign food’ section of standard supermarkets often comes from Japan, it is sold in a little glass jar containing only a few pieces, and it is quite expensive. I honestly cannot tell the difference with the ones we have in Northeast China,  so it is probably better to buy them in a Chinese supermarket (and if they are produced in Northeast, even better). It is sold dry, and needs to be soaked before cooking it. The black fungus will double or triple its size after soaking. So, every time I go back home, I always carry lots of them back, they can last forever. There are also some compacted ones in little boxes --- not highly recommended, as after soaking in water, they will fall apart in small pieces.

‘Black fungus’ in Chinese are called ‘Mu Er’, which literally means ‘the ear of the wood’. It normally can be cooked in soup, stir-fried, or in salad. It is super nutritious -- has lots of properties for iron intake and blood pressure...etc. And in this dish, adding up the peanut (with niacin, fiber, vitamin E…) and old vinegar (helping digestion and blood circulation, anti-aging..etc), it cannot be healthier. :))

The recipe: Chinese black fungus salad

Ingredients

Mu’er (black fungus), cucumber, peanut
Oil, salt, old vinegar (if you don’t have it at home, you can use rice vinegar instead, however the taste can be a bit different), anise star, cinnamon stick, wasabi (optional), mushroom or vegetable essence (optional)

Preparation

1) Soak the ‘Mu er’ (black fungus) into hot water for 15- 20 minutes, until it is tender (every bit is stretched out), wash out thoroughly, and tear it into smaller parts. (It can also be boiled if you think it is difficult to soak to tender).

2) Chop the cucumber diagonally into thin slices.
 

3) Fry the peanuts in the hot oil, let it cool down afterwards.

Cooking (more like mixing all the ingredients together)

1) Heat around 4-5 table spoons of oil in the wok, then put a few anise stars and a couple of cinnamon sticks in the hot oil.

2) Remove the anise stars and cinnamon sticks from the oil. Allow the oil to cool down.

3) Mix tendered ‘Mu er’ (black fungus), sliced cucumber and fried peanuts together in a salad bowl, then add in ‘flavored oil’ (from step 1), 1 teaspoon of white sugar, 2-3 tablespoons of old vinegar, half teaspoon of salt, half teaspoon of mushroom or vegetable essence (optional) and squeeze in a bit wasabi (if you like).

Black fungus and cucumber salad

----- Mix everything together well, done! :))

How simple! If you like, you can also put in ‘minced’ garlic and chopped spring onion and a few drops of chili oil.

You know, if you are thinking of preparing dumplings, this Liang Cai dish is just perfect as a side dish!! :)