The China Pearl Inn
- Thread starter cgraven
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papillon24
Living in your heart
- Joined
- Feb 28, 2001
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- 14,172
I see no prob with that eos go ahead
Anyhtign good to eat back there, I'm starving
Heya Chris, can I get you anything
Anyhtign good to eat back there, I'm starving
Heya Chris, can I get you anything
papillon24
Living in your heart
- Joined
- Feb 28, 2001
- Posts
- 14,172
Hey pick me up a few egg rolls while your back there
papillon24
Living in your heart
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- Feb 28, 2001
- Posts
- 14,172
Thanks hun
*takes a bite*
Holy shit those are hot
Good but hot
*takes a bite*
Holy shit those are hot
Good but hot
eos69671
Really Experienced
- Joined
- Jul 25, 2006
- Posts
- 125
Smoked Fish Slices
An ideal menu for those who like highly spiced food. the Smoked Fish Slices (fresh fish marinated and spiced to taste like smoked fish) make a delicious, unusual hors doeuvre, while the strong-tasting Stewed Pork Flavoured with Dried Squid dish is offset by the vegetable rice to make a substantial meal.
"Yes your Smoked Fish Slices are ready" Said Eos "Here you are, enjoy."
She handed the plate to Tatiana
(((OCC, Thanks guys))))
An ideal menu for those who like highly spiced food. the Smoked Fish Slices (fresh fish marinated and spiced to taste like smoked fish) make a delicious, unusual hors doeuvre, while the strong-tasting Stewed Pork Flavoured with Dried Squid dish is offset by the vegetable rice to make a substantial meal.
"Yes your Smoked Fish Slices are ready" Said Eos "Here you are, enjoy."
She handed the plate to Tatiana
(((OCC, Thanks guys))))
papillon24
Living in your heart
- Joined
- Feb 28, 2001
- Posts
- 14,172
Hey I want some too, that sounds delicios
VandalHeart
The Demon
- Joined
- Nov 19, 2002
- Posts
- 2,860
I'll take some egg rolls, and keep the fish away from me. No offense to your cooking, eos, I just hate fish.
eos69671
Really Experienced
- Joined
- Jul 25, 2006
- Posts
- 125
Smoked Fish Slices had in the past been a big seller at the inn. So the night before PooMing made sure they had a good number on hand. He Mix together 3 tbsp Chinese wine or sherry, 2 tbsp dark soy sauce, 2 tbsp green onion, chopped, 2 tbsp ginger root, chopped, 1 tsp sugar, 1tbsp chiptotle powder, 1 tsp Szechuan peppercorns, pinch of 5-spice powders. He placed is cod sliced into his Marinade & placed it all into the refrigerator for the next day. So when Eos was needed it, it was all ready.
So as she got more orders, she found herself having to work fast, getting the order done. She wanted to do the job right, so her new boss would be pleased with her. She took 1 pound cod sliced out of the Marinade and drain it well. She Mix 2 tbsp jasmine tea leaves and 5 tbsp of barley grains and place on a double layer of foil in a dry, clean wok. Lightly oil the bamboo slats of a steamer so fish will not stick. She placed fish directly into the steamer and cover tightly, winding a length of towel around the lid for extra insulation. She placed the steamer in the wok, turn heat on medium and “smoke” for half an hour until fish was done and smells aromatic filled the inn.
Eos, placed it on the window
"papillon24, your Smoked Fish Slices are ready."
She placed the egg rolls & placed them also on the window, but seen they where running low & know it was time to make more. So she said
"VandalHeart, you egg rolls are up"
& then got to work.
Eos started by making the Pork Seasoning, she mixed 1 teaspoon soy sauce, 1 teaspoon oyster sauce, salt and pepper to taste and a bit (less than 1 teaspoon) of cornstarch. She then cut the 1 pound of fresh pork into thin strips & added the pork to her Pork Seasoning. Then marinated the pork for 15 minutes.
While the pork was marinating, she prepare the vegetables, and the gravy mixture.
She sliced 1 medium onion, cut 2 stalks celery diagonally, sliced 1/2 pound fresh mushrooms, sliced 6 fresh water chestnuts, sliced 1 inch lengthwise 1/2 pound suey choy (Napa Cabbage) thinly, diced 2 green onions, added 1 pound fresh bean sprouts.
She put the prepared vegetables aside & then started on the gravy mixture. In a bowl she added togetter 4 tablespoons water, 1 tablespoon cornstarch, 1/2 teaspoon soy sauce, 2 teaspoons oyster sauce, salt, pepper, accent to taste, 2 beaten uncooked egg white.
She heat the wok over medium-high to high heat.
She added the oil for stir-frying. When the oil was ready, she added the celery and onion and stir-fry.
She remove from the wok & add the pork to the wok and cook until well done, placeing cover on wok. Then removed. She cleand the wok and stir-fry separately the mushrooms, water chestnuts, and bean sprouts. Check the seasoning while stir-frying the bean sprouts and add salt and/or sugar as desired. She Stir-fry the suey choy, covering and cooking for approximately 1 minute, again adding salt and sugar. Combine all the ingredients in the wok. when it was necessary, drain some of the juice from the vegetables out.
Then she added the gravy, pushing the vegetables up against the sides of the wok to form a well in the middle for the gravy, and stir to thicken. Mix thoroughly. Adding the green onion. Then she set the filling aside to allow to cool before wrapping.
For the wrapping she took out 1 package egg roll wrappers (4 1/2" by 5 1/2"), Then She mixxed the cornstarch and water, slowly adding the water to the cornstarch until she have a "glue" which she used to seal the wrappers. She put that a side.
She then started to wrap, lay the egg roll wrapper out with the short (4 1/2") side directly in front of her. This will be the dry side.
She placed approximately 1 tablespoon of filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using her fingertip, spread a bit of the cornstarch/water glue along edges. Fold over the dry side, then take the side and fold it over, making sure the two sides overlap. Press down firmly on sides, making sure they are well sealed.
She heated the Deep-fryer. When oil was ready, she slide each egg roll carefully into the wok one at a time. Deep-fry until they are golden brown, then drain on paper towels. making sure to keep on a tray lined with fresh paper towels until needed. She knew egg rolls should not be stacked. She also know they sould not be reheat in the oven, as this can dry the eggrolls out, So she made sure to place them under the hurmmer till they where ordered.
"Can't I get any thing else for you guys?"
She did hope she pleased them
So as she got more orders, she found herself having to work fast, getting the order done. She wanted to do the job right, so her new boss would be pleased with her. She took 1 pound cod sliced out of the Marinade and drain it well. She Mix 2 tbsp jasmine tea leaves and 5 tbsp of barley grains and place on a double layer of foil in a dry, clean wok. Lightly oil the bamboo slats of a steamer so fish will not stick. She placed fish directly into the steamer and cover tightly, winding a length of towel around the lid for extra insulation. She placed the steamer in the wok, turn heat on medium and “smoke” for half an hour until fish was done and smells aromatic filled the inn.
Eos, placed it on the window
"papillon24, your Smoked Fish Slices are ready."
She placed the egg rolls & placed them also on the window, but seen they where running low & know it was time to make more. So she said
"VandalHeart, you egg rolls are up"
& then got to work.
Eos started by making the Pork Seasoning, she mixed 1 teaspoon soy sauce, 1 teaspoon oyster sauce, salt and pepper to taste and a bit (less than 1 teaspoon) of cornstarch. She then cut the 1 pound of fresh pork into thin strips & added the pork to her Pork Seasoning. Then marinated the pork for 15 minutes.
While the pork was marinating, she prepare the vegetables, and the gravy mixture.
She sliced 1 medium onion, cut 2 stalks celery diagonally, sliced 1/2 pound fresh mushrooms, sliced 6 fresh water chestnuts, sliced 1 inch lengthwise 1/2 pound suey choy (Napa Cabbage) thinly, diced 2 green onions, added 1 pound fresh bean sprouts.
She put the prepared vegetables aside & then started on the gravy mixture. In a bowl she added togetter 4 tablespoons water, 1 tablespoon cornstarch, 1/2 teaspoon soy sauce, 2 teaspoons oyster sauce, salt, pepper, accent to taste, 2 beaten uncooked egg white.
She heat the wok over medium-high to high heat.
She added the oil for stir-frying. When the oil was ready, she added the celery and onion and stir-fry.
She remove from the wok & add the pork to the wok and cook until well done, placeing cover on wok. Then removed. She cleand the wok and stir-fry separately the mushrooms, water chestnuts, and bean sprouts. Check the seasoning while stir-frying the bean sprouts and add salt and/or sugar as desired. She Stir-fry the suey choy, covering and cooking for approximately 1 minute, again adding salt and sugar. Combine all the ingredients in the wok. when it was necessary, drain some of the juice from the vegetables out.
Then she added the gravy, pushing the vegetables up against the sides of the wok to form a well in the middle for the gravy, and stir to thicken. Mix thoroughly. Adding the green onion. Then she set the filling aside to allow to cool before wrapping.
For the wrapping she took out 1 package egg roll wrappers (4 1/2" by 5 1/2"), Then She mixxed the cornstarch and water, slowly adding the water to the cornstarch until she have a "glue" which she used to seal the wrappers. She put that a side.
She then started to wrap, lay the egg roll wrapper out with the short (4 1/2") side directly in front of her. This will be the dry side.
She placed approximately 1 tablespoon of filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using her fingertip, spread a bit of the cornstarch/water glue along edges. Fold over the dry side, then take the side and fold it over, making sure the two sides overlap. Press down firmly on sides, making sure they are well sealed.
She heated the Deep-fryer. When oil was ready, she slide each egg roll carefully into the wok one at a time. Deep-fry until they are golden brown, then drain on paper towels. making sure to keep on a tray lined with fresh paper towels until needed. She knew egg rolls should not be stacked. She also know they sould not be reheat in the oven, as this can dry the eggrolls out, So she made sure to place them under the hurmmer till they where ordered.
"Can't I get any thing else for you guys?"
She did hope she pleased them
papillon24
Living in your heart
- Joined
- Feb 28, 2001
- Posts
- 14,172
*takes a bite of the fish* this is wonderful hun. Vandal it's too bad you hate fish, this is great.
oh and by the way guys I might be off for a few days I'll bein Boston and am not sure if I'll be able to get to a computer.
Just go ahead and serve yourself till I or CG get back
oh and by the way guys I might be off for a few days I'll bein Boston and am not sure if I'll be able to get to a computer.
Just go ahead and serve yourself till I or CG get back
Snork Maiden
~~~~~~~~~~~~~~~~~~~~~
- Joined
- Jan 22, 2002
- Posts
- 3,466
Oh my Gosh !!
It's been like sooooo long since I stopped by and what do I see? My beloved Inn has been sacked by a bunch of treacherous cyber pirates.
So scurrilous, so mischievious.. I hope whoever it was gets struck down with a severe dose of scurvy.
I'm glad to see the Pearl rising like a Pheonix once more from the ashes of the past; enduring as much as Literotica itself. An institution, and inspiration, strengthening with each incarnation and then some...
It's good to see some old familiar patrons too and maybe a some new ones that I have yet to meet.
Pours a cup of hot Java and surveys the new decor
Ahhh.. somethings still remain constant, unchanged.
Picks out a comfy chair by the window and curls up in it. Sipping her steaming coffee and inhaling the aroma she looks out over the bay towards Faith's Lighthouse
It feels like Home
It's been like sooooo long since I stopped by and what do I see? My beloved Inn has been sacked by a bunch of treacherous cyber pirates.
So scurrilous, so mischievious.. I hope whoever it was gets struck down with a severe dose of scurvy.
I'm glad to see the Pearl rising like a Pheonix once more from the ashes of the past; enduring as much as Literotica itself. An institution, and inspiration, strengthening with each incarnation and then some...
It's good to see some old familiar patrons too and maybe a some new ones that I have yet to meet.
Pours a cup of hot Java and surveys the new decor
Ahhh.. somethings still remain constant, unchanged.
Picks out a comfy chair by the window and curls up in it. Sipping her steaming coffee and inhaling the aroma she looks out over the bay towards Faith's Lighthouse
It feels like Home
cgraven
Literotica Guru
- Joined
- Sep 6, 2001
- Posts
- 64,310
Snork, just popping n to say it is great to see you it has been a long time dear. Hope Kathy is doing well.
Been laid rather low of late as a quick review of the last page or so will show.
Take care dear.
Hay ladies thanks for looking after the inn for me.
A pale shadow of myself I limp towards the coffee pot.
Been laid rather low of late as a quick review of the last page or so will show.
Take care dear.
Hay ladies thanks for looking after the inn for me.
A pale shadow of myself I limp towards the coffee pot.
Rum
Really Experienced
- Joined
- Jan 12, 2002
- Posts
- 229
cgraven said:
Walks up to the bar and sees Cg. "Hi my friend! I've heard that you've had a problem. Know that I felt bad when I heard the bad news. If there's anything I can do, please don't hesitate to ask. If it's within my power, I'll go out of my way to help, my friend." Asks if it's alright to just help myself whether you're here or not. When I get an positive answer, I pour a cup of coffe and add a strong jigger of Jamieson's and Bailey's. Lifting my cup, I tell Cg, "Here's to your good health and welfare. I know things will go in a positive direction from here on." Then I turn to survey the room and lift my cup in recognition of those that I know and smile at those that I do not.
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