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Eating at home helps save money
By Ma Zhenyan and Pan Zheng |
January 25, 2009, Sunday
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Print Edition
Print Edition
THIS winter, overseas student Kelly Emma can no longer spend money carelessly. Although her parents did not reduce her pocket money, Emma knows that they have begun to buy discounted products in the United States. They went to shopping malls rather early and queued for discount coupons hoping to buy more half-priced products. With this in mind, Emma consciously began to spend less, but she does not think it's so bad.
"Reasonable consumption is the principle of my life. My parents used to give me a lot of pocket money, but I did not spend all of it even at that time. I would purchase necessities according to my needs, most of which were worth the money I paid or even more," she said.
"I have my own secrets of saving money, one of which is to cook delicious meals with inexpensive materials. I am very interested in cooking Chinese food and I learned cooking from my Chinese friends in my spare time," she said.
"Si xi kao fu (marinated bran dough with peanuts and black fungus) is one of the dishes that I always make. This Chinese dish uses healthy materials, is easy to make and also implies a meaning of festivity, which corresponds well with my eating preference," Emma says.
"This dish needs bran dough, dried shiitake mushrooms, black fungus, peanuts, day-lily and seasonings such as soy sauce, sugar, salt and sesame oil. First of all, soak the dough, dried shiitake mushrooms, black fungus and day-lily in cold water until soft and rinse well for future use. Peanuts should be cooked before use. Next, cut the dough, dried shiitake mushrooms and black fungus into small pieces and the day-lily into lengths of four centimeters. Boil water in a pot and cook dough for two minutes. Take dough and rinse with cold water for future use. Heat a wok with cooking oil over high heat until the oil is 70 percent boiled. Pour in dough, stir for about three minutes until golden brown on the surface. Add more oil in wok. Pour in the mix of dried shiitake mushrooms, black fungus, day-lily and peanuts. Stir fry with dough and add some seasonings at the end," she says.
"It might be a bit complicated to cook this dish, but it is still my first choice because of the low cost and good taste. The cost of the dish is estimated at three yuan. It often appears in Chinese banquets as a cold dish. Making such a Chinese dish might be a good alternative in the Lunar New Year," says Emma.
"Reasonable consumption is the principle of my life. My parents used to give me a lot of pocket money, but I did not spend all of it even at that time. I would purchase necessities according to my needs, most of which were worth the money I paid or even more," she said.
"I have my own secrets of saving money, one of which is to cook delicious meals with inexpensive materials. I am very interested in cooking Chinese food and I learned cooking from my Chinese friends in my spare time," she said.
"Si xi kao fu (marinated bran dough with peanuts and black fungus) is one of the dishes that I always make. This Chinese dish uses healthy materials, is easy to make and also implies a meaning of festivity, which corresponds well with my eating preference," Emma says.
"This dish needs bran dough, dried shiitake mushrooms, black fungus, peanuts, day-lily and seasonings such as soy sauce, sugar, salt and sesame oil. First of all, soak the dough, dried shiitake mushrooms, black fungus and day-lily in cold water until soft and rinse well for future use. Peanuts should be cooked before use. Next, cut the dough, dried shiitake mushrooms and black fungus into small pieces and the day-lily into lengths of four centimeters. Boil water in a pot and cook dough for two minutes. Take dough and rinse with cold water for future use. Heat a wok with cooking oil over high heat until the oil is 70 percent boiled. Pour in dough, stir for about three minutes until golden brown on the surface. Add more oil in wok. Pour in the mix of dried shiitake mushrooms, black fungus, day-lily and peanuts. Stir fry with dough and add some seasonings at the end," she says.
"It might be a bit complicated to cook this dish, but it is still my first choice because of the low cost and good taste. The cost of the dish is estimated at three yuan. It often appears in Chinese banquets as a cold dish. Making such a Chinese dish might be a good alternative in the Lunar New Year," says Emma.
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