blog 11

我觉得睡觉及好。也吃菜很好。在中国我要吃菜，多菜。现在我有一节课。课是没有意思。

Chinese desserts can be broken into some different categories: baked wheat flour, candies, rice based, jellies, and soup. One dessert that sounded interesting to me was Stuffed Apples (i was unaware that you could stuff apples). You take an apple, cut the top off, stuff it, put the top back on, and steam it for awhile. The stuffing can be a lot of things: walnut, melon seeds, raisins, plums, dates, tangerine, and even other apples. Here's a recipe:
Ingredients

* 1 lb (500 g) large apples, of uniform size
* 3 1/2 oz (100 g) glutinous rice
* 6 tbsp (85 g) sugar
* 2 tbsp cornstarch (corn flour) dissolved in 2 tdsp water
* 1/2 oz (15 g) walnut meat
* 1/2 oz (15 g) melon seeds, skinned
* 1/2 oz (15 g) raisins
* 1/2 oz (15 g) preserved green plum, diced
* 1/2 oz (15 g) preserved dates, pitted
* 1/2 oz (15 g) preserved melon strips
* 1/2 oz (15 g) preserved tangerine, diced
* 1/2 oz (15 g) preserved apple, diced
* 1/2 oz (15 g) haw jelly, diced

Directions
1.Wash the apples and cut off the tops 1 1/4 inches (3 cm) below the stems. These will be the caps. Peel and core the apples.
2.Wash the glutinous rice until the water is clear and drain. Put into a heat-proof bowl. Add 1/2 cup (130 ml) water. Steam for 25 minutes. Mix rice with the walnut meat, melon seeds, raisins, preserved green plums, dates, melon strips, tangerines, apple, and 4 tbsp sugar.
3.Fill the apples and top with the caps. Fasten the caps on with toothpicks. Place in a heat-proof dish and steam for 20 minutes, or until tender.
Remove the toothpicks and place the apples in serving dishes. Bring 1 cup of water and the remaining 2 tbsp sugar to a boil in a saucepan. Add the cornstarch, stirring, until slightly thickened. Pour over the apples. Sprinkle with the diced haw jelly, and serve.

blog 10

我要吃菜。我是俄。我要酸辣汤和肉。我吃肉。 我不是素。我也觉得饺子是好啊！我没有家场豆腐，可是我听家场豆腐很好。
The "best peaches on earth" belong to a small village in China called Yangshan. Yangshan is about 90min by train from Shanghai. These special peaches are called "water honey peaches" and are very juicy, with a pale whitish skin, a very different look from the rosy pink-orange of the peaches here. Too bad normal American would never be able to eat them; by the time they would be sent here, cleaned and stuff, they would be too expensive, and would have rotted. They have the normal shelf life of peaches. Since these extraordinary peaches are so fragile, you have to be very careful handling them, so careful, that by the time they hit Beijing or Shanghai markets, they are about $3 per peach. (They are so fragile growers wrap them in newspaper to keep bugs off of them) I'd like to try some honey peaches in Shanghai.