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JUNE 25-29; JULY 2-6, 2014

LOG SHEET # #1

SMITHSONIAN FOLKLIFE FESTIVAL AUDIO/VIDEO LOG SHEET

LOGGER/VIDEOGRAPHER: Deb Ramsey-Moor
MEMORY CARD NUMBER-TASCAM: CFCH18 FILE NAME: FIVESP_0129.wav
MEMORY CARD NUMBER-ZOOM H2: - FILE NAME:
PRESENTER:   DATE/TIME: 7/2/14 11:00am
PROGRAM: China  STAGE: Five Spice Kitchen
GROUP NAME:
REGION/STYLE: Shanghainese Cuisine

[[2 columned table]]
| PERFORMER(S) | INSTRUMENT/OCCUPATION |
| --- | --- |
| Zhao Yuman | pastry chef |

[[left margin]] 6? [[/left margin]]

CONTENTS/NOTES (continue on back)
1. Sweet Green Sticky Rice Ball - for festival purpose (Ting Ming) Shanghainese
2. She specializes in pastry cuisine.
3. Boil to 100℃. Mix spinach water in with dough. Include starch. 
4. Dough must be warm to manipulate. 
5. "Ay" herb is used typically in this recipe, very good for health.
6. Two doughs (white and green) are combined. Can be sweet or savory.
7. Can add more oil so it's easier to work with.
8. The festival [[strikethrough]] s [/strikethrough]] welcomes spring. Kite-flying and healthful meals are included
9. Roll pieces into ball can be made with in 5 minutes. 
10. How many balls would feed a family of 4? Can be served as a main course.
11. Can be eaten anytime. Some recipes will be posted to blogs.
12. Placed in bamboo steamer. Darker colored hen out of the steamer.
13.
14.