Language | Valoda
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Recently I wrote about…
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Substitution Guidelines
With the rise of allergies and alternative diets, it can be really challenging to find recipes that fit your needs.
Here are some tips to help you with recipes on my site.
* All of my recipes that call for any type of bread cubes or crumbs will work with gluten-free breads.
* Many of my salads call for sour cream and mayo - they originally called for all mayo. You can also use fake sour cream or vegan sour cream.
* Baking recipes that call for butter can use margarine, cooking recipes can use oil.
* Recipes marked with dairy-free, vegan or gluten-free can either have offending ingredients substituted or omitted.
* Usually milk and half-n-half can be substituted with soy, rice, coconut and other nut milks.
I hope this helps!
Categories
Daily Archives: January 4, 2010
Char Siu Bao (Chinese BBQ Pork Steamed Buns)
After explaining all the different things we could make with a bamboo steamer, my husband was really intrigued by the idea of steamed buns, or bao. I promised him I’d make him char siu bao or Chinese barbecued pork buns within the week.
Now, I’ve steamed a lot of different types of dim sum but I’ve never made bao before. Turns out, it’s not a big deal: the yeast dough is quite simple to make and the filling is deliciously easy.
Posted in asian, cūkas gaļa, dairy-free, gluten-free, nav tulkojuma, receptes, ķīniešu
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