Dried Orange Peel

Storage: fully dried, store in vacuum pack/container. if kept well, the longer the storage time, the better the peel

Preparation: wash and soak for 10min.

Cooking: add to
1. Steam fish . add strip (cut with scissors) to top the fish before steaming
2. Soup. see suggestion in Oyster
3. Dessert. Red / green bean soup
4. brew/soak in hot water and drink

Oyster

Storage: put oyster in plastic bag, wrap plastic bag with newsppr, then wrap in plastic bag. Store in freezer. Can store upto 1yr.

Cooking dried oyster: wash whole oyster, add to
1. porridge - cook with porridge, could also add meat, dried scallop
2. soup1 - watercress+pork (or pork rib)+ dried honey date (or dried orange peel)
3. soup2 - dried veg + pork (or pork rib) + dried honey date (or dried orange peel)
4. soup3 - chicken + carrot + corn + red datessoup - boil on low fire for 1.5-2hours.
5. panfried whole oyster - but need to soak for a few minutes (until soft)
6. braised - pork belly (or pork meat) + mushroom + fa-cai + dried scallop + pork skin
- a popular cny dish for the cantonese..http://wokkingmum.blogspot.com/2007/10/braised-mushroom-with-dried-oyster-and.html
7. stew - hairy gourd+vermicili+dried prawn
8. Add to rice dumpling (yummy!)