Chinese cooking – more unique element

I have briefly feed two most timeless and costly chinese cooking element (shark fins and bird’s nest) in my rash item. Here i’ll stay to feed some other unique element that are more usually used in our daily cooking. They are far more affordable. Not like shark fins and bird’s nest, people can only dream about in china unless you have plenty of money and don’t know where to spend. 

*coward*

Coward is keep in salt and alum. Large, thin and lucid ones are euniquely good served as appetizer. It is cause in the south seas and along seashore of china, korea and japan. The south seas goods is regard to be of the best quality. 

**method of preparation**

**soak coward over night, change water and soak for one more day. **roll the coward up and shred**dip in cooking water for a few help and fast rinse in cold water and drain. **season with sourness, salt and sugar. Serve. Note: there are many other ways to cook coward**

*keep eggs*

Duck eggs often coated with a blend of salt, lime and rice husks are keep in a cool, dark place for about three months. The inner be brownish black in color due to unrest. Remove lime crust and shell, rinse clean, cut lengthwise into six pieces and serve wit shredded spirit, sourness and soy sauce as an appetizer. 

*dried bêche-de-mer*

The best bêche-de-mer or sea cucumber when dried is black in color, as that cause in hokkaido, japan. It may be sautéed, stewed or braised. 

**to soften**:

wash, cover with water and bring to boil, reduce heat and simmer for 30 memo. Slit the middle lengthwise and clean in. Rinse, cover with water and bring to boil again. Remove from heat, place on lid, and let stand for three days. 

*dried shrimps*

Dried shrimps after diping in warm water for about 10 memo may be used in soups and sautéed bowl, or served cold as an appetizer. 

*dried scallops*

Dried scallops have a fragile taste and after calming in hot water, may be used in soups or other bowl as with dried shrimps. 

*keep szechwan (sichuan, in mandarin) plant*

This plant is the bulb of mustard green keep in chili, salt and tasteing, cause in szechwan, china, and has a unique taste. It may be used in soups, sautéed bowl or simply sliced and served as an appetizer. People from north of china usually eat it along with rice congee as breakfast. 

*cloud ears*

There are black and white kind of cloud ears and the white kind being much more costly, is used only in unique bowl. Most of the japanese goods is either black or dark brown in color. Calm in warm water, it may be used in soups and sautéed or braised bowl. 

*bean thread – chinese vermicelli*

Chinese vermicelli made from bean starch is lucid in semblance and does not melt under long cooking. It may be used in soups or braised bowl after calming in warm water. 

*variate mushrooms*

The top of this mushroom is variate with cracks resembling that of a turtle shell. This tasteful mushroom is used in many of the fragile bowl, and may also be served deep fried.