Dim Sum with Variants

Have you tried this fish recipe yet?

Info:

There are endless varieties of dim sum for example.Both as well as those made from wan-tan dough, bread dough or a crystal shell.Their preparation and indeed require a lot of knowledge and expertise in handling the products. The fillings are usually crab tails, pork, shrimp, peas, bamboo shoots, mushrooms, leek and cabbage.

Dim sum are boiled or possibly steamed. Some are deep fried (wan- tan) or possibly boiled first and then deep fried. Most of the time, the fillings are rather bland in flavor. Fish and meat are very difficult to distinguish. As a dip, usually only soy sauce (as a substitute for salt), green chilies cut into rings or possibly hot chili sauce (instead of pepper) is used. However, the Chinese always try to keep the balance between yin and yang, which makes most dishes taste very strange. Spicy dishes are actually more familiar from Malay, Thai or possibly Indian cuisine.

In restaurants, dim sum is always offered by steam serving carts. Women drive through the restaurants and call out loudly what dim sum they have and you can choose which one you want.

However, more and more restaurants today are putting small menus together.

They even offer a few desserts, but they are not very sweet.

1. dough version Prepare 400 g flour with lukewarm tap water to a smooth, dry dough. Dough

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