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JUNE 25-29; JULY 2-6, 2014 LOG SHEET # 4 SMITHSONIAN FOLKLIFE FESTIVAL AUDIO/VIDEO LOG SHEET LOGGER/VIDEOGRAPHER: Camille Connolly / Linn Bunch MEMORY CARD NUMBER - TASCAM: 18 FILE NAME: Fivesp_0141.wav MEMORY CARD NUMBER - ZOOM H2: N/A FILE NAME: N/A PRESENTER: Xi Chen DATE/TIME: 7/3/14 1:15pm PROGRAM: China STAGE: Five Spice Kitchen GROUP NAME: Braised Bamboo Shoots REGION/STYLE: FOOD & Health [[2 columned table]] | PERFORMER(S) | INSTRUMENT/OCCUPATION | | --- | --- | | Wong Peng | Chef | CONTENTS/NOTES (continue on back): 1. ingredients: bamboo shoots (for winter) 2. pork belly.cut in small pieces 3. green onion 4. ginger: 5. Cut bamboo shoots into small pieces, keep tender part. 6. a kinds of bamboo shoots in China: spring (hard to find) & winter best to use meat w/bamboo shoots for best flavor 7. shoot = sprout of bamboo 8. Boil bamboo shoots in water to eliminate sour flavor. Remove from water shoots should be crunchy. Fry pork in vegetable oil (at 16°C -not too hot) Fat from pork adds flavor to bamboo shoots. When meat turns a little but"gold" it's done (3-4 min. in China where the "fire is stronger.") →