!ossibIe probIems:
Students may not bring all ingredients (they may have forgotten to buy one, may be sick
and not come to class, etc.). Also students may make mistakes when making their dishes.
ontingency pIans:
There are 5 minutes not accounted for in the lesson plan to leave room in case the
teacher needs to modify a recipe or run out to the store (emphasis on run; there is usually
always some sort of store right around the corner in China) to find a missing ingredient. f
students make a mistake while making their dish such that they cannot continue doing so, that
pair will split up and each of the two students will join a different group.
unlL 2 Shopplng
CulLural ComponenL Lesson lan
hun tun tng
(Wonton Soup)
Ingredients: Chinese:
48 wonton wrappers hun tun pi ()
1/2 pound ground pork zh rou mo () ling bi ke (200)
3 heads oI bok choy, sliced xio bai cai ()
1/2 cup celery, diced qin cai ()
egg whites, to seal wontons j dan qng ()
3 / tbs. salt yan ()
2 tsp. sugar bai sh tang ()
2 tsp. chicken essence j jng ()
2 tsp. ground white pepper bai hu jio In ()
1 tbs. sesame oil xing you ()
2/3 cup green onion, chopped xio cng ()
1/4 cup green onion, minced xio cng ()
Directions:
unlL 2 Shopplng
CulLural ComponenL Lesson lan
1. In a large bowl, kneed (or use a spoon) together the ground pork, 1 2/3 tablespoons
oI salt, sugar, 1/2 teaspoon oI chicken essence, 1/2 teaspoon oI ground white pepper,
3/4 tbs. oI sesame oil, and the diced green onions until thoroughly mixed.
2. Place a little less than a teaspoon oI the meat mixture in the center oI each wonton
wrapper. Wet the edges oI the wrapper with egg white. Gather the edges oI the
wrapper together around the Iilling and squeeze slightly to seal the wonton (the
Iinished product should look similar to a drawstring purse). Place the Iinished
wontons aside.
3. Heat enough water in a large pan to amply cover all wontons (about 3 quarts). AIter
the water comes to a rolling boil, add the wontons, bok choy, diced celery, chopped
green onions, as well as the remaining salt, chicken essence, ground white pepper,
and sesame oil. Cover the pot and bring to a boil Ior about 4 minutes (or until
wontons all Iloat to the surIace). Ladle soup and wontons into bowls to serve.
unlL 2 Shopplng
CulLural ComponenL Lesson lan
pi huang gu
(Smashed Cucumber)
Ingredients: Chinese:
2 cucumbers huang gu ()
1-2 cloves oI garlic, minced da suan ()
2 tbs. white vinegar bai cu ()
1 tbs. sesame oil xing you ()
tsp. salt yan ()
Place the Ilat side oI a cleaver directly on top oI one oI the cucumbers and (with
caution) pound the cleaver with your Iist so that the cucumber smashes underneath.
Repeat with the second cucumber. Chop the smashed cucumbers into 1-inch pieces.
Add all remaining ingredients (adding more or less oI each to taste) on top oI the
cucumber and toss to mix.
unlL 2 Shopplng
CulLural ComponenL Lesson lan
yan
da suan
"
huang gu
xio cng
bai cu
:
xing you
1
zh rou mo
"
hun tun pi
"|
bai hu jio In
|
j jng
unlL 2 Shopplng
CulLural ComponenL Lesson lan
1
bai sh tang
j dan qng
qin cai
xio bai cai