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Chines Recipes Recipes
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Total:
46 | Displaying: 1 - 40 | Pages: 1 2 >> |
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Chop chicken meat into squares. Mix well with
scallions, gingers and other condiments and cornstarch-water. Add mushrooms and
stir well with hand. Steam in a steamer for half an hour till cooked and take
out. Discard scallion and ginger slices and put the food in a dish and serve.
Updated: 02/10/2006
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Cut chicken breast slivers into shreds. Mix them
well with egg white, salt and cornstarchwater. Wash carrot, green pepper and
fungus separately and cut them into slices. Clean bean sprouts, nip their two
ends and set them aside in a dish. Blend stock and salt evenly in a small
bowl.Heat oil in a wok and put chicken mean shreds in when oil becomes war.
Separate the shreds with chopsticks, add vegetables and stir-fry slipperly till
cooked. Heat remaining oil in the wok. Put in scallion and ginger shreds. Then
pour the chicken shreds and juice into the wok, stir-fry quickly for a few
seconds and sprinkle vinegar and serve.minute. They should be dry and crusted.
Turn off the heat, transfer shrimp to a heated platter and serve.
Updated: 02/10/2006
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Place the shrimp and baking soda in a bowl, and
mix well to coat. Allow shrimp to rest for at least 20 minutes. Place the water
and 1 tablespoon salt in a pot, cover, and bring to a boil over high heat. Add
the shrimp, and water-blanch for 10 seconds. Remove the shrimp with a strainer,
and run cold water through them to cool them. The water-blanching removes all of
the liquid from the shrimp. Place the shrimp in a dish, sprinkle with cornstarch
to coat them lightly, and shake off excess. Heat a wok over high heat for 1
minute, add the peanut oil, and heat to 350 degrees. Place the shrimp in a
Chinese strainer, lower into the oil, and oil-blanch for 1 minute. Turn off the
heat, remove shrimp with the strainer, and drain. Transfer the oil from the wok
to a bowl. Return 1 tablespoon of the reserved oil to the wok, and heat over
high heat for 20 seconds. Add the remaining 1/2 teaspoon salt and the chilies,
and cook, stirring for 45 seconds. Add the shrimp, and cook, stirring, making
certain the shrimp are well coated, for 1 minute. They should be dry and
crusted. Turn off the heat, transfer shrimp to a heated platter and serve.
Updated: 02/10/2006
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Peel chestnuts and place them in a sauce pan ful
of water. Bring to boil and set aside for use. Chop chick into chunks and
quick-boil in oil. Stir-fry scallions and gingers till aromatic. Add stock and
spices. Put in chick chunks and simmer over a low fire. Then add chestnuts and
stew till done. Add cornstarch-water to thicken and cook to reduce the juice.
Then sprinkle sesame oil and serve.
Updated: 02/10/2006
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Cut pork and scallion into shreds and place them
in a dish. Mix shredded pork well with salt and soy sauce, and blend them with
cornstarch-water. Heat a wok, then pour oil in. Drop pork shreds in and stir-fry
till cooked, then add sweet fermented flour paste, soy sauce and sugar. Stir-fry
again till fragrant and changing color. Place them in a dish on the top of the
shredded scallions and spread some shredded scallions on the shredded pork too.
Mix well and serve.
Updated: 02/10/2006
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Chop beef into squares. Quick-boil and wash them clean. Cut all vegetable
ingredients into cube lets and put aside. Heat oil in a wok. Drop scallions and
gingers in, and stir-fry. Add stock, spices and beef. Skim off the foam after
boiling. Empty them into a casserole and simmer till tender. Drop potato and
carrot in and stew them till ripe, then put other ingredients in. Season well
and serve.
Updated: 02/10/2006
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Chop beef into shreds and add egg, soda, soy
sauce and cornstarch-water to blend a batter. Let the batter expand for half an
hour. Put beef and mushroom shreds in a wok over a high fire. Deep-fry till
cooked. Heat oil and put in minced scallions, gingers and garlics, oyster sauce
and sugar. Mix them well into a juice. Pour beef shreds into the juice. Simmer
over a low fire for five minutes. Then sprinkle minced corianders and sesame oil
and serve.
Updated: 02/10/2006
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Make sure your butcher has removed the chine bone
from the rack. Most do but doublecheck. The chine bone is part of the spine and
if not removed you will be unable to cut the roast into individual chops. Trim
some of the excess fat from the rack but don’t overdo it. You need some fat to
naturally baste the meat while it cooks and furnish some drippings to make a
sauce. Lightly brush the rack with olive oil. Then sprinkle both sides with half
of the rosemary and thyme, and salt and pepper. Place the rack in a roasting
pan, preferably with a grate on the bottom, and then into a preheated 375 degree
oven. The next thing people often ask is how long to cook it. Forget time. Cook
by temperature. Remove the lamb when a thermometer placed dead center in the
meat reads 125 degrees for rare, 130 for medium rare and 135 for medium. When
the roast is finished, place it on a serving plate and cover it with aluminum
foil. Roasts need to rest after cooking so the meat will re-absorb its juices.
If you cut them immediately after cooking all of the juices will run out. The
foil will keep it warm while you make the sauce. For the sauce, place the
roasting pan on top of the stove and turn the burner on high. Pour in the wine,
bring to a boil and deglaze the pan, scraping the browned bits off the bottom.
Add the remaining rosemary and thyme, garlic, and salt and pepper. Reduce the
sauce to at least half, add the butter at the end, and then strain it. Carve the
roast into individual chops and pour the sauce over them. For a delicious
variation, you can substitute homemade beef or veal stock for the wine, or
better yet, use a combination of stock and wine. Finally, I can think of no
better wine to go with lamb than Bordeaux. Lamb is a hearty meat and needs a
full bodied and equally strong wine to complement it. Get the best quality and
longest aged Bordeaux you can afford. Bordeaux is a blend of predominantly
cabernet sauvignon and merlot from the Bordeaux region of France. If you prefer
Californian, then select a high quality, full bodied cabernet sauvignon. Use the
same type of wine for cooking and drinking. Simply employ an inexpensive one for
the purpose of the sauce.
Updated: 02/10/2006
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Rub chicken legs evenly with Chinese prickly ash
and salt, and put them in a bowl for about two hours. Put chicken legs in a
small basin and add in soy sauce, clove, Chinese star anise, scallion sections,
ginger slices and stock. Steam in a steamer till tender. Take out chicken legs
and drain out.When oil is 80 percent hot, put in chicken legs and deep-fry till
golden yellow and take them out. The eaters may chop chicken legs into strips
and dip them in salty Chinese prickly ash when eating.
Updated: 02/10/2006
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Combine the marinade ingredients and add to the
chicken, mixing in with chopsticks and adding the cornstarch last. Marinate the
chicken for 10 - 15 minutes.While the chicken is marinating, prepare the
vegetables and mix together the sauce ingredients. Sponsored Links Rinse the
canned vegetables in boiling water and drain.Heat wok and add oil. When oil is
hot, add garlic, ginger, and green onion, and stir-fry on high heat. Add the
chicken and stir-fry, stirring frequently until the chicken changes color.
Remove from the wok.Add oil and stir-fry the mushrooms and bamboo shoots or baby
corn. Return the chicken to the wok. Make a well in the middle of the wok and
add the sauce, giving it a quick re-stir before adding. Stir sauce to thicken
and mix with meat and vegetables. Serve hot. Give Your Feedback
Updated: 02/10/2006
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Mix the chicken shreds with a pinch of the salt,
the egg white and about 1 teaspoon cornflour/cornstarch paste. Blanch them in
warm oil, stir to separate, then remove and drain them. Pour off the excess oil,
leaving about 2 tablespoons in the wok, stir-fry all the vegetables for about 1
minute, add the remaining salt and sugar, blend well, then add the chicken with
the soy sauce and wine, stir-fry for another minute, and add the stock and MSG,
if using; finally thicken the gravy with the remaining cornflour paste, garnish
with the sesame oil and serve hot.
Updated: 02/10/2006
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Rince and de-vein shrimp, drain and cut each into
3 pieces; mix with rice win, salt, cornstarch and MSG. Add bamboo shoot and
chopped ginger root. Mixing thoroughly. Taking one won-ton skin, put a teaspoon
of filling in the center. Trace water with fingertips along edge and fold over
to form triangle with filling in the center. Bring the two outside corners
together and using another drop of water, pinch the 2 edges together to seal.
Boil 6 cups of water; add won ton and green vegetable; cover. When won tons rise
to the surface of the water remove, won-ton with green vegetables drain and
portion into serving bowls with soup and seasoning.
Updated: 02/10/2006
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Add sugar and shortening to hot water, stir til
sugar is dissolved, and allow to cool until barely warm. Sift remaining dry
ingredients into a large mixing bowl, and gradually stir in sugar mixture. Mix
well and gradually draw dough together with your hands. It should be soft, but
not sticky. On a floured board, knead dough about 5-8 minutes, or til smooth and
elastic. Return to bowl, cover with damp cloth and let rise at least 1 hour.
Updated: 02/10/2006
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Place chicken breasts in freezer for 1 to 2 hours
or until very firm but not frozen solid. Slice crosswise into thin shreds. In
small bowl, lightly beat egg white, then mix in 1 TBS cornstarch and 1 TBS wine,
stirring until cornstarch is dissolved. Add chicken and mix well to coat all
pieces. Let stand at room temperature 30 minutes. Meanwhile, slice green onions
on the diagonal into very thin slices. Mince gingerroot and garlic. Combine
Sauce ingredients, mixing well. Heat wok or frying pan, add oil, and stir-fry
chicken until no longer pink. Remove chicken with a slotted spoon. Add onions,
ginger and garlic to wok and stirfry about 30 seconds, until ginger and garlic
are fragrant but not brown. Return chicken to wok, re stir sauce ingredients and
add to wok. Cook, stirring constantly, until mixture is well combined, hot and
bubbly and thickens slightly.Turn off heat and splash with about 1 tsp of dark
sesame oil. Serve over rice.
Updated: 02/10/2006
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Rinse the chicken and pat dry with paper towels.
Cut the chicken breasts into thin strips. (Partially freeze chicken breasts
first to make this easier). Combine the sauce ingredients in a small bowl and
set aside. Whisk the cornstarch into the egg whites. Sponsored Links Coat the
chicken strips in the cornstarch mixture. Heat 1 cup oil in the wok. Cook the
chicken strips briefly in the hot oil until they turn white. Remove the chicken
and drain on paper towels. Clean out the wok and add 1 tablespoon oil. When the
oil is hot, add the carrots. Stir-fry briefly and add the peppers. Make a
"well" in the middle of the wok and add the sauce. Heat briefly, then
mix the sauce in with the vegetables. Return the chicken to the wok. Stir-fry 1
to 2 more minutes. Stir in the green onions. Serve with rice. 2 tablespoon brown
sugar 1/4 teaspoon cayenne pepper 1/2 teaspoon crushed dried red chilies, or to
taste 2 slices ginger, minced, to form 1 tablespoon
Updated: 02/10/2006
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Boil the potatoes until cooked but still firm.
Cut into potato . salad-sized chunks. Mix the ingredients for the sauce
together, using more or less sesame oil and host mustard according to taste.
(the more the better, up to a point...). Put all solid ingredients. together in
a large bowl, then add the sauce and mix well. Chill.
Updated: 02/10/2006
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Mix marinade ingredients. Marinate pork for about
20 minutes. Cut the bean curd into 1/2 inch (1 cm) square cubes, and blanch
(drop into boiling water) for 2 - 3 minutes. Remove from boiling water and
drain. Chop leeks or green onions into short lengths. Heat wok and add oil. When
oil is ready, add the marinated pork. Stir-fry pork until the color darkens. Add
salt and stir. Add the salted black beans. Mash the beans with a cooking ladle
until they blend in well with the meat. Add the chili paste, then the stock,
bean curd, and leek or green onions. Turn down the heat. Cook for 3 - 4 minutes.
While cooking, mix cornstarch, water, and soy sauce together. Add to wok and
stir gently. Serve with freshly ground Szechuan pepper.
Updated: 02/10/2006
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Cube tofu and vegetables into 1/4" cubes.
Heat oil in wok. Stir fry vegetables for 2 minutes or until half cooked. Add
tofu, and stir fry for another 1 minute until heated through. Sponsored Links
Add sauce and cook until sauce has thickens. Add more water if necessary. Toss
in peanuts and serve. Makes 4 servings. Nutritional value per serving: 300
calories, 12g protein, 19g fat, 19g carbohydrates.
Updated: 02/10/2006
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Rice and de-vein shrimp, drain and cut each into 3 pieces; mix
with rice win, salt, cornstarch and MSG. Add
bamboo shoot and chopped ginger root. Mixing
thoroughly. Taking one won-ton skin, put a teaspoon of filling in the center. Trace water with fingertips along edge and fold over
to form triangle with filling in the center. Bring the two outside corners together and using
another drop of water, pinch the 2 edges together
to seal. Boil 6 cups of water; add won ton
and green vegetable; cover. When won tons rise to the surface
of the water remove, won-ton with green vegetables drain and portion into
serving Boil 6 cups of water; add won ton and
green vegetable; cover. When won tons rise to the surface
of the water remove, won-ton with green vegetables drain and portion into
serving bowls with soup and seasoning.
Updated: 02/10/2006
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Lightly beat the eggs. Stir in 1/2 teaspoon each
of the oyster sauce and soy sauce. Add abit of salt and pepper to taste. Set
aside. Peel and dice the onion. Dice the ham and green onion. Heat a wok or
frying pan on medium-high to high heat. Sponsored Links When the oil is hot, add
2 tablespoons oil. Add the eggs. Scramble lightly and remove from the pan. Clean
out the pan. Heat 2 tablespoons oil in the pan or wok. When the oil is hot, add
the onion. Stir-fry briefly, then add the ham and the green peas. Stir-fry all
the vegetables, and remove from the pan. Clean out the pan. Heat 2 tablespoons
oil in the wok. Reduce the heat to medium and add the rice, stirring with
chopsticks to break up the clumps. Stir in the remainder of the soy sauce,
oyster sauce. Season with salt and pepper as desired. Add the cooked meat and
vegetables back into the pan. Stir in the scrambled egg. Heat through and stir
in the green onion. Serve hot. More Fried Rice RecipesChicken Fried Rice.
Updated: 02/10/2006
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Place the cubed chicken in a bowl, and add the
marinade ingredients. Marinate the chicken for 30 minutes. While the chicken is
marinating, prepare the sauce ingredients and the garlic and ginger.Heat the wok
and add oil. Sponsored Links When oil is ready, add the garlic and ginger and
stir-fry until aromatic.Add the chicken and stir-fry until it changes color.
Push up to the sides of the wok, making a well in the middle. Add the
sauce.Combine the sauce and the chicken. Stir-fry for another minute and serve
hot.
Updated: 02/10/2006
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Beat the eggs lightly with chopsticks, add a dash
of salt (Add a bit of oyster sauce if desired). Chop the chicken meat and dice
the onion and green onion. Heat wok and add oil. Sponsored Links When oil is
ready, pour 1/2 of the egg mixture into the wok and cook over medium heat,
turning over once. Cook the other half the same way. Cut the egg into thin
strips, and save for later. Stir-fry the onion on high heat for a few moments,
remove and set aside. Do the same for the green peas.
Updated: 02/10/2006
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Cut the chicken into 1-inch cubes. Mix the
marinade ingredients and marinate the chicken for 20 minutes.To prepare the
sauce: mix together all of the sauce ingredients. Pour them into a small pot and
bring to a boil, stirring continuously. Sponsored Links Turn the heat down to
low and keep warm while you are deep-frying the chicken.To deep-fry the chicken:
add the marinated chicken pieces a few at a time, and deep-fryuntil golden
brown. Drain on paper towels. Repeat with the remainder of the chicken.
Updated: 02/10/2006
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oil the sprouts so that they are done but not
soggy. Drain and spread on a plate. Mix the cornflour in 1/2 cup water. Heat oil
in a pan, add ginger and fry for a minute. Add the remaining water (1 cup).
Bring to a boil. Add the cornflour mixture, and stir till it comes back to a
boil. Add the soya sauce and salt and pepper to taste. Pour thick gravy onto the
bean sprouts. Sprinkle the chopped spring onion on top. Serve hot with steamed
rice or fried rice
Updated: 02/10/2006
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Chop the spring onions into 1/4" pieces cut
slanting. Pound red chillies and garlic coarsely. Heat 1 tbsp. oil, add chilli
and garlic and fry for a minute. Add the capsicum and fry till tender. Add the
spring onion and fry again for 2-3 minutes. Add noodles and salt and mix well.
Add tandoori colour and vinegar to taste. Heat very well in oven or microwave
before serving. Serve with schezwan sauce or manchurian in gravy.
Updated: 02/10/2006
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>Boil rice till each grain is separate and almost
done. Drain. Cool in a plate. Heat oil in a wok or pan, add vegetables, except
spring onions. Stir fry till crisp, add spring onions, salt and sauces. Mix well
and pour over the rice. Mix the rice and vegetables gently, till evenly coated.
Adjust sauces and salt as per taste. Just before serving heat very well. Either
heat in oven or microwave. Serve hot with manchurian vegetable or sweet sour.
Updated: 02/10/2006
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Deseed and slit capsicum in thick vertical strips. Slice baby
corn in vertical halves. Peel and stilt the banana vertically in quarters. Keep aside.
Mix the flours, vinegar sauces, ginger, garlic, chilli and salt
and make a batter. The batter should not be too thick, it should coat the
vegetables slices thinly. Heat oil in a frying pan, dip the vegetables, in the batter,
piece by piece. Gently put into the hot oil. Allow to become crisp on medium
heat. Drain and place on a kitchen paper to absorb extra oil. Serve hot with tomato ketchup or red chilli garlic sauce.
Updated: 02/10/2006
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Mix the cornflour and water. Keep aside.Peel and
chop the potatoes into long thick chunks.Heat oil in a wok or pan, add some
potatoes at a time.Fry till light golden brown. Finish all potatoes
similarly.Keep aside. Remove half the oil.In the remaining oil, add the chillies,
ginger and garlic.Fryfor a minute. Add the potatoes.Add sauces, salt and sugar.
Stir well and add the cornflour solution. Cook till thewateriness is gone.Add
spring onions and stir. Serve hot
Updated: 02/10/2006
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Mix all ingredients and form batter. Make thin
round pancakes on a hot griddle. Do notover roast.Cool .Heat oil in a wok, add
all vegetables. Stir fry, add noodles. Season with salt, chilli sauce and green
chilli.Cool .Put oil in a kadai to deep fry. Place some filling on a pancake end
to end. Fold ends and hold, then roll in a tight rollSeal edge with water. (or a
paste of cornflour and water) Deep fry till golden brown. Cutinto convenient
sized pieces and serve hot with tomato or chilli garlic sauce.
Updated: 02/10/2006
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| Mix 3/4th cup maida with 1/4 teaspoon salt, 1/2
teaspoon oil. Add enough water and make a soft dough. Divide into 5 parts. Roll
into puris.Separate 4 puris, spread 1 teaspoon oil and 1/2 teaspoon maida on 4
puris. Make a stack Bake quickly on hot tava lightly on both sides. Remove from
heat separate each chappati, keep aside covered.
Updated: 01/10/2006
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Put mushroom in boiling water .Cover with lid,
remove from fire and let it stand for 20-30minutes .Drain and keep aside .Heat
oil in a sauce pan .Saute mushroom, ginger and garlic for 2 minutes
.Add chicken pieces .Let it cook till it turns white .Add bamboo shoots and
carrots .Cook for another 2 minutes .Add water and chicken
stockand bring it to boil .Simmer for 5 minutes .Dissolve cornstarch
in 3 tbsp water .Slowly stir mixture into soup .Stir till soup boils .Add water
chestnut, vinegar and soy sauce .Add tofu, spring onion,
salt and pepper .Bring it to boil again .Beat the eggs Slowly pour the
eggs, stirring soup vigorously .Serve hot
Updated: 01/10/2006
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Heat oil .Cut chicken into small pieces .Dust
chicken with cornflour .Dip into batter .Deep fry for a minute till batter is if
firm .Remove and drain .Mix honey, butter and lemon juice .Pour over fried
chicken .Serve hot .pepper as per taste2 egg whites1 tbsp milk
Updated: 01/10/2006
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Freeze for 2 hours .Mix cookie crumbs, vanilla
essence and 1 egg beaten .In a separate bowl mix bread crumbs and coconut powder
.Dip the ice-cream balls in above mixture .Roll in coconut-crumb mixture .Put in
deep freezer for 8-10 hours .Heat oil for deep frying .Fry ice-cream balls, one
at a time till golden brown .Serve with ice-cream sauce of your choice .
Updated: 01/10/2006
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Heat oil in a wok .When oil is very hot, put the
steak pieces .Stir-fry for 2-3 minutes .Add stock and sauce .Let it cook till
sauce thickens .Serve hot .
Updated: 01/10/2006
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Put crushed chilli and sesame oil .Keep aside for
atleast 1 hour to get the flavour of chilliin oil .Put noodles in boiling water,
cover it .Let it stand for 5 minutes .Drain and run it through cold
water Separate the noodles and let it cool .Heat vegetable
oil in a wok .Add onion, saute for 2 minutes Add
carrots and ginger and stir-fry for another 2-3 minutes .Add stock, soy sauce
.Bring it to boil Add mushrooms,
noodles and salt .Boil it for another 2 minutes .Add snowpeas, let it boil
till snowpeas are tender (approx 3-4 mins) Add
chilli flavoured sesame oil, pepper .Serve hot while garnishing with spring
onion
Updated: 01/10/2006
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Heat oil very hot Saute
crab meat for 2 minutes Add ginger, onion paste, and
garlic Saute for another minute Add
snow peas and remaining ingredients Cook for 7-8 minutes,
till gravy thickens Serve hot with rice .
Updated: 01/10/2006
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Wash and Drain bean sprouts .heat oil in wok .Saute
garlic and spring onion for a minuteAdd bean sprouts .Stir-fry for a minutes
.Add all the sauces and remaining ingredients .Stir-fry for another 2 minutes
.Serve hot .
Updated: 01/10/2006
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font size="3">Put 1/2 tbsp filling at the center of wrapper
.Press the edges of wrapper, so the filling is enclosed and a small packet type
is formed .Heat oil .Deep fry the wontons till golden brown .Serve hot with soy
sauce .
Updated: 01/10/2006
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Slice the breads into 4 triangles .Spread mixture
evenly on the breads .Put the sesame seeds in a flat plate .Put the mixture
coated side of bread into sesame seed plate .Press a lit, so the slice is
completely coated with sesame seeds .Heat oil .Deep fry till light golden, from
both sides .Remove and drain .Serve hot .
Updated: 01/10/2006
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Heat oil in a wok .Saute onion, ginger, garlic
and dry sherry for 3-4 minutes .Add all thevegetables .Stir-fry for 5 minutes
till vegetables are crisp .Pour in the prepared sauce .Cook on high flame
till sauce thickens .Serve hot .Method for Chicken.Heat oil in a skillet .Dip
chicken pieces in the batter .Stirfrythe chicken pieces, till cooked .Remove and
keep aside .Stir-fry the carrots, capsicum, add oil if needed .Add chicken
pieces again and also onion .Cook for another 2 minutes .Add the
sauce, cook till thickens, approx 2-3 minutes .Serve hot .
Updated: 01/10/2006
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Chines Recipes Recipes
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Total:
46 | Displaying: 1 - 40 | Pages: 1 2 >> |
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