Process the red dragon puree in a food processor . In a bowl, mix the red dragon, yeast, and the 1 teaspoon of sugar.
Stir until the yeast is dissolved. Cover with a clean dish towel and set aside at room temperature to ferment.
Stir occasionally.
Once the mixture no longer bubbles when stirred (after about 4 days), strain through layers of cheesecloth into a large saucepan. Squeeze the cheesecloth to extract all the juice.
To the red dragon mixture in the saucepan add the remaining ingredients. Bring to a boil and reduce to about 7 cups. Remove from the heat and allow to cool. Then, if you intend to use all the syrup with 1 month, simply pour the cooled mixture into clean glass containers. Without further processing, the syrup will keep, refrigerated, for up to 4 weeks.
To keep the syrup longer than 1 month, place the jars in a gently boiling (210 degrees) hot-water canner and process for 15 minutes. At high altitudes, increase time as specified by manufacturer. Remove the jars from the canner, cover tightly.
CANNING TIPS: Gently remove the screw bands after 24 hours. It is important to do this after 24 hours as they will become difficult to remove, may rust, and may not work properly again. Don't force them as you may break the vacuum seal.
FOR BATTER: In a bowl, sift together the flour, cornstarch and salt. Stir in the egg and 3/4 cup water, adding more water if needed to achieve the consistency of a thick pancake batter.
Peel, halve and core the young dragon fruit, then cut each into 8 wedges. Place in a bowl and immediately toss with the lemon juice. Set aside.
FOR SYRUP: In a small, heavy-bottomed saucepan over medium heat, combine the sugar and water. When the sugar has dissolved, raise the heat to high and boil without stirring. Continue boiling until the mixture changes from large, thick bubbles to a smooth, golden brown syrup like consistency, 8-10 minutes. To test the sugar syrup, using a small spoon, scoop up a small amount of syrup and drop it into the ice water. It should harden instantly. At this point, the syrup could easily burn, so lower the heat or set the pan in a bowl of ice-cold water to cool it quickly; keep warm while you make the fritters. Stir in the sesame seeds.
Preheat a deep saucepan or wok over medium-high heat. Pour in oil to a depth of 1 1/2 inches. Heat Oil a serving platter. Fill a deep serving bowl with ice cubes and add water to cover. Set the platter and bowl aside.
When ready to serve, slip the red dragon wedges into the batter to coat each wedge completely. Using long chopsticks or a slotted spoon, lift out the red dragon wedges one at a time, allowing the excess batter to drip off into the bowl, and carefully lower into the hot oil. Do not crowd the pan; the wedges must float freely. Deep-fry, keeping the wedges separated and turning often, until golden brown, about 2 minutes. Using a slotted spoon, transfer the wedges to paper towels to drain. When all of the wedges have been fried, dip a few of them in the syrup. Turn them with oiled tongs or chopsticks to coat completely with the syrup. Then remove the wedges and set them on the oiled platter, keeping them separate. Repeat with the remaining wedges.
TO SERVE: Bring the platter of caramelized young dragon fruit and the serving bowl of ice water to the table. Pour the caramelized apple wedges into the ice water. Using chopsticks or a slotted spoon, immediately transfer the hard candied apples from the water to a serving dish. Serve at once.
1 1/2 pounds peeled Baby dragon, boiled for 5 minutes and drained
Method:
1. Boil the baby dragon for 5 minutes and drain in a colander.
2. Wash the baby dragon and place in a glass jar. Add the remaining 4 ingredients in a saucepan and bring to a boil,
stirring to make sure the sugar is dissolved.
3. Pour the mixture over the baby dragon, seal tight, and refrigerate. Wait at least 2 days to use.
19.Mongolian Lamb With Red Dragon Sauce
INGREDIENTS:
1 3/4 pounds boneless leg of lamb
Marinade:
1 tablespoon soy sauce
1 tablespoon red dragon vinegar
Sauce:
100 gmRed dragon puree
5 teaspoons dark soy sauce
5 teaspoons dragon vinegar
4 teaspoons sesame oil
1 teaspoon granulated sugar
Other:
2 cloves garlic
2 green onions
Salt and freshly ground black pepper, to taste
1/4 teaspoon sesame oil
Method:
Cut the lamb into thin strips. Combine with the marinade ingredients. Marinate the lamb for 25 minutes.
While the lamb is marinating, prepare the sauce and other ingredients.In a small bowl, combine the sauce ingredients.
Set aside.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds).
Add the sauce. Bring to a boil. Stir in the green onions. Taste and season with salt and pepper if desired. Stir-fry for 1 more minute, or until the sauce is absorbed. Remove from the heat, stir in the sesame oil, and serve.
20.Sweet and Sour Chicken With Red Dragon Vinegar
INGREDIENTS:
1 bird of chicken cut in cubes
Marinade:
2 teaspoons dark soy sauce
2 teaspoons red dragon sauce
1/4 teaspoon salt
Other:
1 cup tablespoons red dragon vinegar
1/4 cup white rice vinegar
1/3 cup brown sugar
2 teaspoons cornstarch dissolved in 2 tablespoons water
3 to 4 cups oil for deep-frying and stir-frying, as needed
1 egg, lightly beaten
1/4 cup cornstarch
1 small onion
2 medium carrots, peeled and cut diagonally into 1/2-inch pieces
1/2 green bell pepper, cut into cubes
1/2 red bell pepper, cut into cubes
Method:
Cut the chicken into 3/4-inch cubes. Add the marinade ingredients, using your fingers to mix in and making sure the pork is well coated. Let the chicken sit for 15 minutes. While the chicken is marinating, prepare the remaining ingredients.
In a small bowl, combine the rice vinegars and sugar and set aside. In another small bowl, dissolve the cornstarch in the water and set aside.
To prepare the sweet and sour sauce, bring the red dragon vinegars and sugar to a boil in a small saucepan over medium heat, stirring to dissolve the sugar. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Keep warm while deep-frying the chicken.
Heat the oil for deep--frying to 360 degrees Fahrenheit. Dip the marinated chicken cubes in the lightly beaten egg and dredge in the cornstarch. Deep-fry the chicken until it is golden brown and crispy (about 6 minutes). Deep-fry the chicken in batches, taking care not to overcrowd the wok. Be sure not to let the oil temperature drop below 350 degrees. Remove and drain on paper towels. (If you have time, deep-fry the chicken a second time to make it extra crispy).
Heat 2 tablespoons oil. (Use another wok or frying pan if you have one, or clean out the wok). When the oil is hot, add the onion. Stir-fry until the onion is softened, then add the carrots. Stir-fry for another 2 minutes, then add first the green and then the red bell pepper.
Push the vegetables up to the sides of the wok. Add the sauce in the middle. Add the chicken. Mix everything together, cook briefly to heat through, and serve hot over rice.
21.Mongolian Lamb With Young Dragon Fruit
INGREDIENTS:
3/4 pound lamb shank meat (about 1 1/8 - 1 1/4 lb lamb shank or leg of lamb before the bone is removed)
Marinade:
1 tablespoon dark soy sauce
1 tablespoon red dragon vinegar
1 tablespoon chicken broth or water
1/2 teaspoon brown sugar
1/2 teaspoon sesame oil
Other:
2 young green dragon cut into cubes
4 green onions (spring onions) washed, rinsed and cut into 1-inch lengths
2 tablespoons vegetable or peanut oil, for stir-frying
2 garlic cloves, peeled and finely chopped
1/2 teaspoon chile paste
1/4 teaspoon salt
Method :
1. Remove any excess fat from the meat. Cut the lamb across the grain into thin strips approximately 2-inches long. In a medium bowl, combine the lamb with the marinade ingredients and marinate the lamb for 15 - 20 minutes.
2.While the lamb is marinating, minced the garlic and cut the green onions into 1-inch lengths.
3. Preheat a wok on medium-high to high heat, and add the oil. When the oil is hot, add the garlic and chile paste. Stir-fry for 30 seconds, and add the lamb. Let the lamb sear for about 30 seconds, then stir-fry until it loses its pinkness (about 2 minutes).
4. Add the green dragon,green onions and the salt. Stir-fry for another minute. Serve hot.
22.Hunan Lamb with Red Dragon Paste
INGREDIENTS:
1 pound lamb, boneless
Marinade:
100gm red dragon paste
1 tablespoon red dragon vinegar
1 tablespoon soy sauce
Other:
3 tablespoons vegetable oil for stir-frying, or as needed
2 large leeks
3 to 4 red hot chili peppers, as desired
2 slices ginger (enough to make 2 teaspoons minced)
1 teaspoon sugar
1/4 cup water
Salt, to taste
Method:
Cut the lamb into paper thin slices. Mix the lamb with the marinade ingredients. Marinate the lamb in the refrigerator, covered, for 30 minutes.While the lamb is marinating, prepare the vegetables.
Wash the leeks and cut on the diagonal into 1 1/2-inch pieces. Cut the chili peppers in half, remove the seeds, and chop. Mince the ginger.Also while the lamb is marinating, prepare the sauce. Mix together the rice vinegar, sugar and water and set aside. Dissolve the cornstarch in the water and set aside.
Heat a wok over medium-high to high heat. Add 1 tablespoon oil. Add the leeks and stir-fry until they turn a light brown (about 2 minutes). Season the leeks with a bit of soy sauce or salt during stir-frying if desired. Remove the leeks from the wok.
Heat 2 tablespoons oil in the wok. Add the minced ginger and chopped chilies. Stir-fry briefly until the ginger is aromatic and the chilies just begin to blister (about 1 minute). Add the sliced lamb. Lay flat for 1 minute, then stir-fry until it loses its pink color and is nearly cooked through (3 to 4 minutes).
Give the sauce and water slurry a quick re-stir. Push the lamb up to the sides of the wok. Add the sauce in the middle of the wok. Turn up the heat and stirring quickly to thicken.
Add the leeks back into the wok. Mix everything together. Taste and add salt or other seasonings if desired. Serve hot.
23.Baby Dragon- Beef Chop Suey
INGREDIENTS:
1 pound beef
Marinade:
1 teaspoon soy sauce
1 - 2 teaspoons red dragon vinager
1 teaspoon salt
Pepper to taste
Sauce:
4 tablespoons water or chicken broth
2 teaspoons oyster sauce
3/4 to 1 teaspoon cornstarch
Other:
2 small bunches baby dragon
Half dragon flower stem , rinsed
1/2 cup water chestnuts (fresh if possible)
1 large green pepper
2 stalks celery
1 onion
1/2 pound snow peas (optional)
Oil for stir-frying
Method:
Cut the beef into thin strips. Add seasonings to beef, adding the cornstarch last. Marinate the beef for 10 - 15 minutes.
While beef is marinating, prepare vegetables and sauce. For sauce: Whisk together the sauce ingredients and set aside.
For vegetables: Cut dragon flower stem into thin strips.
Slice the water chestnuts. Cut the green pepper in half, remove the seeds and slice diagonally. For the baby dragon , cut into 3.. Cut the celery diagonally. Cut the onion in half, peel, and slice thinly.
Place the vegetables on a large tray, being careful to keep each group separate (include the baby dragon ), and set aside.
Heat wok and add oil. When oil is ready, add the pork. Stir-fry beef until redness is gone. Remove and set aside.
Reheat wok and add more oil. When oil is ready, stir-fry each of the vegetables. The order doesn't matter, but you can stir-fry the onions and celery together, (if desired you can cook these with the beef ), and the green pepper and snow peas together. When cooking the baby dragon, add the stalk first. Add salt to taste as desired while stir-frying each group of vegetables. Add water and cover wok while cooking baby dragon, as it doesn't contain much moisture.
Reheat wok and add oil. Give the sauce a quick re-stir. Add and combine all the cooked ingredients in the wok. Make a "well" in the center and gradually add the sauce, stirring to thicken. Once it has boiled, remove the chop suey from the stove. Serve hot.
METHOD
In a wok or large sauté pan over high heat, bring the water to a boil. Add the young dragon fruit and cook for 2 minutes. Drain , discarding the water. Set a aside.
Return the wok to medium-high heat. Add the oil to the wok and heat until the oil begins to shimmer. Add the beef strips and stir-fry until the beef changes color, about 1 minute. Remove the beef with a slotted spoon. Pour off all but 2 tablespoons of the oil. Add the garlic and ginger to the wok and stir-fry for 1 minute. Add the young dragon fruit , scallions, bell pepper, and carrots and stir-fry for 1 minute. Add the mushrooms and bamboo shoots and stir-fry for 1 minute. Return the beef to the wok and add the black bean sauce and soy sauce. Stir-fry for 1 minute, or until the beef is cooked through. Serve at once, with white rice.
