conversations.from: human
conversations.value: What could be a title for a book about Successful, Cookbook, Author with the genre: Cookbooks, Food & Wine?
conversations.from: assistant
conversations.value: A title for this book could be 'Mrs. Ma's Chinese Cookbook'
conversations.from: human
conversations.value: the first four paragraphs for this book
conversations.from: assistant
conversations.value: Mrs. Ma's Chinese Cookbook
  TABLE SETTING AND ENTERTAINMENT. Although there is no objection to using Western-style tableware for the serving of Chinese food, the atmosphere of a Chinese dinner is naturally enhanced by the use of typical Chinese dishes and utensils. For this reason, beautifully colored, though not necessarily expensive, porcelain and china are frequently used.
  Each set consists of a bowl for rice, a bowl for soup, a dish for the main courses, a small dish for sauce or condiments, a dessert dish, a wine cup, a porcelain soup spoon, and a pair of chopsticks. All the ingredients to be used in Chinese dishes are cut into convenient sizes in the kitchen before serving, so that no carving instruments are required at the table.
  It goes without saying that dishes attractively arranged to please the eye serve as a stimulus to the appetite when they are filled with flavorful food. In contrast to the round shape of many Chinese dinner tables, dishes are often placed in a square, with a bowl for soup in the middle.
  At the dinner table, the guest of honor is seated opposite the door, with the host or hostess across from him. When the first main dish is served, the host will propose a toast to his guests by saying: "Kan pei," which is the equivalent of the American toast, "Bottoms up." At this time, the guests should express their appreciation to their host for his hospitality.
conversations.from: human
conversations.value: four more paragraphs. Start with the sentence 'Note: Shrimp-stuffed mushrooms are made in the same way by using chopped shrimp instead of ground pork'.
conversations.from: assistant
conversations.value: Note: Shrimp-stuffed mushrooms are made in the same way by using chopped shrimp instead of ground pork.
  Method: 1. Heat 5 tbsps. oil and fry meat and spring onions. 2. Heat 5 more tbsps. oil and fry other vegetables and vermicelli. 3. Mix meat, vegetables, and vermicelli together and add seasonings. 4. Heat 4 tbsps. oil and scramble eggs, frying them in one piece. 5. Place scrambled eggs on top of meat and vegetables and serve hot.
  Note: Unavailable vegetables may be replaced with others or omitted. Spring onions and bean sprouts should not be fried too long or they will become too juicy.
  Method: 1. Boil pork for 30 minutes, let cool, and slice thin. 2. Heat 3 tbsps. oil and fry bean curd piece by piece until light brown in color. Remove to a plate. 3. Heat 3 more tbsps. oil, fry garlic for 1 minute, and remove to a plate. 4. Mix bean paste, red pepper, and soy sauce in a dish. 5. Heat last 3 tbsps. oil and fry green peppers, bamboo shoot, carrot, and mushrooms. 6. Add bean-paste mixture, garlic, sugar, pork, and monosodium glutamate, mix well, and continue to fry for 5 minutes. Then add fried bean curd and serve hot.
conversations.from: human
conversations.value: the last five paragraphs
conversations.from: assistant
conversations.value: Method: 1. Knead dough with all above ingredients except oil. 2. Roll dough out and cut into strips 2 inches long and 1 inch wide. 3. Make a slit lengthwise in center of each strip and bring one end of strip through slit to form a twist. Use flour as needed in making these twists, but not too much or the dough will become tough. 4. Deep-fry cookies to light brown.
  Method: Blanch almonds and remove skins. 2. Combine all ingredients except almonds and egg yolk-water mixture. Knead into a soft dough. 3. Divide dough into 10 portions and shape each into a flat cookie. 4. Brush top of each cookie with mixture of beaten egg yolk and water. 5. Press a blanched almond into center of each cookie. 6. Bake in moderate oven for about 10 minutes until light brown in color.
  Method: 1. Blanch walnuts in boiling water for 10 minutes and remove skins. 2. Grind walnuts, rice, and dates together in a mortar, mixer, or Japanese suribachi, adding 1 cup water a little at a time while grinding, so that result will be a paste. 3. Add 3 cups water to paste, mix well, and squeeze out liquid through a muslin bag. 4. Add remaining 3 cups water and 2 cups sugar to this liquid and cook in deep saucepan for 10 minutes, stirring constantly. 5. Serve hot in teacups.
  Method: 1. Wash sesame seed. While it is still wet, toast it in a frying pan without oil. This must be done carefully, since sesame seed burns very easily. 2. Grind toasted sesame seed. 3. Combine sugar and ground sesame seed with lard and roll into small balls the size of cherries. Allow balls to harden on a plate. 4. Add sufficient water to glutinous flour to form a dough. Knead dough well and roll it into round pieces about 1 1/2 inches in diameter. 5. Place one of sesame seed balls in center of each round of dough and fold dough over to form dumplings. 6. Drop dumplings in boiling water, stirring constantly until they rise to the top. Let them cook for several minutes. Serve hot in water used for boiling.
  Note: These dumplings are traditionally eaten by the Chinese on the day of the first full moon in January. The dumplings symbolize "fullness" or "entirety." There are various kinds, since different fillings may be used. Among these fillings, in addition to sesame seed, are walnuts, dried fruits, and sweet beau paste.
conversations.from: human
conversations.value: Delete the last sentence.
conversations.from: assistant
conversations.value: Method: 1. Knead dough with all above ingredients except oil. 2. Roll dough out and cut into strips 2 inches long and 1 inch wide. 3. Make a slit lengthwise in center of each strip and bring one end of strip through slit to form a twist. Use flour as needed in making these twists, but not too much or the dough will become tough. 4. Deep-fry cookies to light brown.
  Method: Blanch almonds and remove skins. 2. Combine all ingredients except almonds and egg yolk-water mixture. Knead into a soft dough. 3. Divide dough into 10 portions and shape each into a flat cookie. 4. Brush top of each cookie with mixture of beaten egg yolk and water. 5. Press a blanched almond into center of each cookie. 6. Bake in moderate oven for about 10 minutes until light brown in color.
  Method: 1. Blanch walnuts in boiling water for 10 minutes and remove skins. 2. Grind walnuts, rice, and dates together in a mortar, mixer, or Japanese suribachi, adding 1 cup water a little at a time while grinding, so that result will be a paste. 3. Add 3 cups water to paste, mix well, and squeeze out liquid through a muslin bag. 4. Add remaining 3 cups water and 2 cups sugar to this liquid and cook in deep saucepan for 10 minutes, stirring constantly. 5. Serve hot in teacups.
  Method: 1. Wash sesame seed. While it is still wet, toast it in a frying pan without oil. This must be done carefully, since sesame seed burns very easily. 2. Grind toasted sesame seed. 3. Combine sugar and ground sesame seed with lard and roll into small balls the size of cherries. Allow balls to harden on a plate. 4. Add sufficient water to glutinous flour to form a dough. Knead dough well and roll it into round pieces about 1 1/2 inches in diameter. 5. Place one of sesame seed balls in center of each round of dough and fold dough over to form dumplings. 6. Drop dumplings in boiling water, stirring constantly until they rise to the top. Let them cook for several minutes. Serve hot in water used for boiling.
  Note: These dumplings are traditionally eaten by the Chinese on the day of the first full moon in January. The dumplings symbolize "fullness" or "entirety." There are various kinds, since different fillings may be used.