Page 8 - Cooking away from China - Cookbook by Catherine Liu

Cold roast lasagne

Kao Leng Mian

You will never know how easy it is to remake the very
popular Cold Roast with Lasagne - until you try it!
This is going to take you to the Northeast China from the
moment the cumin gives out its irresistible fragrance.

Northeast cuisine 1 pan & plate 12 minutes pan-frying

What to Prepare How to Make It

2 lasagne sheets 1. Heat a non-stick pan to medium-high
1 egg and add drops of olive oil.

1 sausage 2. Let's put a bed of the lasagne sheets.
spring onion, chopped 3. Add water just enough to cover the

olive oil sheets with a pinch of salt and let cook
water for 6 minutes until the water is drained -

salt instead of draining the lagsane, which

Soul of the dish will take extra effort!

ground cumin 4. Beat an egg onto the surface of the

oyster sauce sheets, break it with a spatula or your
chili flakes chopsticks and wait for 1 minute until
tomato ketchup solid, sprinkle sesame seeds if

optional: sesame seeds necessary.
5. Meanwhile, put a sausage beside and let

them fry together.
6. Turn the sheets and introduce flavour -

cover with a layer of tomato sauce,
sprinkle ground cumin and chili flakes,
and spread the spring onion.

7. Move the sausage to the sheets, and roll
with a spatula and chopsticks.

8. Cut them into sections, which is more
convenient to eat - though I often can't

wait eating straight away.

My final words

Don't be shy with your cumin
- it is the soul of the soul!

8 A Taste of the Home Country