周老師的美食教室英文版

     
This recipe is all about using good quality ingredients to make the meat dumping soup: pieces of pork dipped in homemade fish paste swimming in a warm hearty soup. Please refer to recipe 92 for homemade fish paste. Please note that water is eliminated from recipe 92 to make the fish paste for this recipe (sweet potato powder and other condiments are still necessary). Fish paste with water is more suitable for frying like Taiwanese tenpura; waterless fish paste holds its texture better while cooked in soup.

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Many people enjoy munching on chicken wings. Whenever friends hang out or gather for pot lucks, as long as it is not too formal of an environment, chicken wings are very much appreciated. Braised, roasted, or fried chicken wings are all really great. However, such is not the case with battered and fried chicken wings—as chicken wings contain a lot of fat by themselves, and that, in addition to the thick batter, result in a really oily taste. In addition, when you take a bite, it is mostly the batter and not much meat, so battered and fried chicken wings are not as popular [in Taiwan].

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Ingredients

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Ingredients：
1 chunk of Ginger

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Kimchi is made from vegetable that has been preserved in salt water. We have learned a long time ago that harmful microbes can’t survive in an environment with 5 – 10% salt. However, yeast and lactobacillus can still thrive in this condition and ferment to produce alcohol and lactic acid. Kimchi gets its flavors from this fermentation process and is able to be kept for a long time for the same reason.
 

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