The recipe was Inspired by the gorgeous rye breads that I enjoyed on a recent trip to Hanoi. A small amount of dark and earthily-flavored molasses is used to add smoky depth – combined with the hint of orange, the loaf is tempting and simply irresistible. No kneading techniques are required. The process couldn’t be simpler, yet the results are awesome.

 Makes one loaf,

• 122.5g        bread flour高筋面粉
• 122.5g        dark rye flour 黑麦面粉
• ½ teaspoon    dry yeast 酵母
• 1 teaspoon    salt盐
• 1            orange zest   新鲜橙皮末
• 1 tablespoon   molasses 糖浆
• 188g         water in room temperature

Method

1. Combine the bread flour and rye flour in a big mixing bowl. Mix well. Add into yeast at one side and salt at the other side. Add into orange zest followed by molasses. Gradually pour into the water and mix the ingredients well until you do not see any dry flour any more.Cover the bowl with a plastic bag. Leave the dough in the bowl to rise for about 3 hours in room temperature till it doubles in size.
2. You now need FOLD the dough. Dust the counter top or any work surface. Then tip the dough out onto flour-dusted surface. Gently stretch the dough into a square. Use both hands (you may want to use a scraper as you are dealing with a very wet sticky dough.) to pick up the right side of the dough and lift it off the work surface, stretching the dough upward as you lift (just don’t tear it.) Fold the flap of dough one-third of the way across the square. Repeat it for the left side of the dough. Then using both hands, pick up the end of the dough farthest from you and lift it off the work surface and fold the flap of dough one-third of the way across the square. Repeat by picking up the dough nearest to you. Once done, flip the dough over so that what was once the bottom of the dough is now the top. Cover the dough with a plastic bag and rest for 20 minutes. (The folding technique here is not for forming the final product; this is done after the first rise to create structure in the dough. This is more to be required for high-hydration doughs.)
3. Lightly dust the proofing basket (you may use non-stick loaf tin if you do not have the proofing basket at home). Place the dough into the basket with bottom of the dough facing up. Cover the proofing basket with a plastic bag. Rest for 60 minutes. In the meantime preheat the oven to 230℃. Insert a small baking tray filled with water and place the tray on the bottom of the oven. (this helps create steam inside the oven which will result in a nice, chewy crust of the loaf.) Flip the dough over and place it on a baking tray.
4. Bake for 20 minutes till the beautiful aroma of the rye and orange fills up your entire room. Place the bread on a cooling rack for 30 minutes till it is completely cooled off.
5. Enjoy a plain piece, or spread onto butter, honey/jam or both.

Tofu Skin is a byproduct of the tofu-making process. At the grocery stores, you’ll likely find tofu skin sold three ways: dried, fresh, and frozen. The frozen sheets have a firm, slightly rubbery texture that becomes soft and pliable when moistened. If sealed in an airtight package, it stays fresh for months and offers a lot of versatility. One of my favorite ways to enjoy it is to make it a salad with the Chinese Vinegar Dressing.

Serves 3-4

• Chinese Vinegar Dressing
• 5 sprigs               spring onions, roughly chopped，香葱切丝
• 4 tablespoons    Cooking oil
• 2 tablespoons    Chinese white rice vinegar 白米醋
• 2 tablespoons    Chinkiang vinegar镇江香醋
• 2 teaspoons         Sesame oil 香油
• 1/2 teaspoon       table salt
• 1 tablespoon     light soy sauce 生抽
• 2 teaspoons         caster sugar白糖

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• 250g (1 packet)   Tofu skin Sheets豆腐皮 （千张）， thinly sliced
• 80g                                                   Carrots, thinly sliced  胡萝卜切丝
  

  

Method

1. Heat the cooking oil over medium heat for 2 minutes. Add spring onions and fry over low medium heat for about 5 minutes. Drain by removing the caramelized spring onions. This will yield 3 tablespoons of spring onions oil.
2. Place the spring onions oil in a mixing bowl. Add into rest of the vinegar dressing seasonings. Mix well. Set aside.
3. Bring a big pot of water to a boil. Blanch sliced Tofu skin sheets and carrots. Cool off the blanched vegetables under the running water. This takes about 3-4 minutes. Drain.
4. Combine blanched Tofu skin, carrots with the vinegar dressing
5. Enjoy.

The easiest and tastiest way to enjoy this gorgeous vegetable. The combination of the knife skill of roll cutting (滚刀切) and water-starch coating method ensures every side of the asparagus is evenly coated with salt which greatly helps release the umami taste existed in the asparagus. When going to grocery shopping, you want the thickest stalk you can get. The sweetest, juiciest part of an asparagus is in its stalk; The thicker the stalk the more of that sweet, pale green flesh there is. To make use of it, you must pare away the tough dark green rind that sheaths the stalk. There is no question that you must peel it. If you don’t, you will end up discarding better than half of what is good to eat in an asparagus.

Serves 2-4

• 250g                                    asparagus (with thick stalk)芦笋，roll cut滚刀切
• 1 and half tablespoons    cooking oil
• ½ teaspoon                         salt

Water starch

• ½ tablespoon           corn flour生粉
• 2 tablespoons           water

 Method

1. Roll cut (滚刀切) asparagus into long strips (try to keep some skin on each one). How to roll cut? Simply make a diagonal cut at one end of the asparagus. Roll the asparagus. Roll the asparagus 1/4 – 1/3 of the way toward you. Make another diagonal cut to the asparagus. Keep roll cutting. Continue rolling and cutting the asparagus until you reach the end. Place the small pieces in a bowl. Set aside.
2. Mix 1/2 tablespoon of corn flour with 2 tablespoons of water in a small bowl to make the water starch.
3. Heat the cooking oil in a wok over high heat for 2 minutes. Add the asparagus and stir fry for 1 minute. Sprinkle the salt and stir fry for 1 more minute. Stir into the water starch in the wok. Mix it well with the asparagus and cook for another 1 minute.
4. Move the asparagus in a plate. Serve.