1 cup finely sliced scallions (from 8 to 10 stalks)
1/4 cup oil
1/4 teaspoon salt
DIRECTIONS:
Heat the milk to 100°F to 110°F.
Stir in the oil (optional)
In a mixing bowl, whisk together the flour, yeast, sugar, sugar and milk powder (if using). Add the milk-oil to stir to form a dough ball
Turn the dough onto a lightly floured work surface and knead until smooth and elastic (about 6-8 minutes). Return dough to bowl and let rise in a warm spot for at least 2 hours. (Or, use a bread/dough maker for steps 3-4).
In a bowl, stir together the scallions, oil, and salt. Cut out twelve 6-inch square pieces of parchment paper.
Turn dough out onto floured work surface. Punch down to deflate. Using bench scraper, divide the dough into 12 pieces. Shape each piece into a ball.
Using a rolling pin, roll each piece into a 4×6 inch oval.
Working with each piece at a time, slice lengthwise into the oval, leaving about 1/2 inch at the top of the oval.
Brush or spoon about 1 tablespoon of the scallion mixture across the dough.
Pick up each end of the oval, gently pull outward, then twist into a coil.
Twist the coil into a knot. Place the knot on a piece of parchment paper.
Repeat steps 8-11 for each oval
Put 6 bun on each layer of steamer, and let rise 30-40 minutes
Steam for 15 minutes.
Serve warm sprinkled with sea salt. If wish, serve with soy dipping sauce.
Leftovers can be frozen and reheated in a steamer, or microwave (15 seconds).
(Optional salting step). Place eggplant in large bowl and add water to cover. Add 1 tsp salt. Mix well. Place a pot lid on top to keep the eggplant under water for 15 minutes. Drain and pat dry.
Combine the sauce ingredients in a small bowl. Mix well.
Sprinkle eggplant with 1 tablespoon cornstarch and mix by hand, until eggplant is evenly coated with thin layer of cornstarch.
Add two tablespoon oil to nonstick skillet and heat over medium high heat. Spread eggplant across the bottom of the skillet without overlapping. Cook the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 8 to 10 minutes in total. Sprinkle water as needed to speed cooking.Transplant the eggplants to a plate. If the skillet starts to smoke, turn to medium heat.
Add the remaining 1/2 tsp oil, the ginger and garlic into the same skillet. Stir a few times until fragrant. Add the eggplant back into the skillet. Mix the sauce until the cornstarch is fully dissolved and pour it over the eggplant. Add water to soften eggplant. Immediately stir a few times, until the eggplant is evenly coated and the sauce thickens. Transfer everything to a big plate.
Serve hot as a side or as a main course over steamed rice or noodles.
Okinawan sweet potatoes (also known as Hawaiian sweet potatoes) are said to contribute to longevity, in addition to being delicious. It has a buff colored skin, and purple flesh; with a delicate, sweet taste.
Gently drop an egg into a Pyrex bowl. Cover with about 1/3 cup of water. Puncture the egg yolk with a sharp knife or toothpick to prevent the possibility of an explosion.
Set microwave for 500 watt output. On my Panasonic 1300 watt unit, I set the power level to P4. Cook for 80 seconds. The egg white should be set but the yolk still runny. If the egg white is still runny, keep microwaving in 5-second increments until you’re satisfied with the level of doneness.
Remove the egg from the water with a slotted spoon and transfer it to a plate. Add a dash of salt and pepper. Enjoy on toast, on a salad, or deliciously on its own.
