Good eats

The other day, I made jiu-cai hezi, using a combination of this recipe and this one. The Chinese supermarket here only sells jiu-cai in enormous bunches, which I need to use up quickly, because it makes our fridge smell like something died in there.

The dough involves hot water:


Chop chop chop:


The filling is very simple; you don't need to cook the bean threads; just soak them in hot water:


And the dough is pretty resilient; it doesn't tear easily:


And you pan-fry them in very little oil! I had always imagined them deep-fried because in restaurants they are so greasy!


We had them with salmon and fresh tomatoes. Mmmm...


There is so much silicate material in the jiu-cai that it roughened my knife!


From another night, gai-lan steamed and dressed with oyster sauce:


Fly lice!


Salmon:


A very tasty meal!


Here is a beautiful cabbage from the Bs' garden:


A pizza made with hydroponically-grown basil that my coworker is growing in our office using a system he spent this past summer teaching Upward Bound students how to engineer!


Rockfish and gai-lan cooked in black bean sauce:


Plated:


Also, today is Cricket's 8th birthday! Here is a photo of her looking rather dignified: