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杭州艾玛妇产医院

PODCAST: RMHAMH Episode 03



Judging from the feedback I've been hearing, it looks like last week's broadcast was a winner! This week we're taking a virtual trip down the future, as we check out what's going on with 4D ultrasound imaging at Hangzhou AIMA Maternity Hospital. On top of that, we get a first-hand account of the dieting experiences of special guest  who lost a substantial bit of weight for herself, and figured out how to keep it off for good by investing in a lifestyle change. But what's a good dose of pain, without indulging in pleasure every now and then? On the more sinful side of things, I will be sharing my interview with Mr. , CEO of Neuhaus Chocolates, as I catch him at a press conference in the hideaway , and discuss everything from his company's brand strategy, to the health benefits of chocolate. In addition, we'll also take a few minutes to answer some questions posed to me through selected emails from our growing audience of devoted listeners. So what are you waiting for? Listen to the show right now!
 
For those of you who want to have a printed version of the recipe in this week's episode, here's the text below, for you to copy and paste:
 
I describe the steps you'll need to take, if you want to make a dish called táng cù páigǔ. (糖醋排骨) This name translates roughly to “sweet and sour spare ribs” which is exactly what it is! Now, the real secret is in cooking the pork ribs properly, so they come out tender and delicious. The first thing you want to do is get yourself some freshly-butchered pork short ribs. The amount you'll need is about 1 pound, since roughly half of that weight is bone anyway, and you probably won't be eating that. Once you've got them, braise them slowly in a crock pot for a couple of hours, or until they are tender. At this point, it's not really important to try to season them, since the flavor comes from the sauce. As soon as the ribs are ready, pull them out of the hot liquid and strain them to let the liquid dry off them a little bit. While the ribs are drip-drying, you can start getting things ready for your sauce, which requires the following items: a piece of fresh ginger, some fresh garlic, scallions, 2 tablespoons of sugar, 1 tablespoon of vinegar, and 1 tablespoon of dark soy sauce. Peel the ginger, and cut it crosswise into thick slices. You could chop it up into mince if you want to, but if you aren't a fan of eating ginger, then you'll need to keep the pieces big enough to pick them out of your dish later. Take a few cloves of garlic, smash them, and combine it with the ginger. Now get a pan, heat it to a fairly high temperature, and add a splash of vegetable oil. Don't use olive oil! I am a big fan of olive oil, and I typically use it as often as I can, but in this case, it will not work with this dish, because olive oil just doesn't work with Chinese cuisine, and it will definitely not have an authentic taste. Simply drop the ginger and garlic in there, and saute the mix until it starts smelling really fragrant, but before the garlic and ginger starts to turn brown. A good idea is to turn the heat down to a low temperature as soon as you drop the ginger and garlic in there, so you can more easily control things from your end. When the ingredients smell real nice, add the vinegar, sugar, and soy sauce. This will start bubbling up immediately, so you need to stir the mixture briskly to keep from burning it, and to make sure the sugar dissolves into the mixture. Once it gets thick, you can drop the pork ribs into the mix, and turn the heat off at this point, since all you really need to do now is coat the ribs evenly, so the flavor of the sauce covers them completely. Top it all off with chopped scallions or toasted sesame seeds, and serve the dish with side items like stir-fried vegetables, or plain white rice if you really want to go for an authentic presentation.
 
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