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Recipe Name. |
Description of the
Recipes. |
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FRIED SHELLFISH
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Country of the Food:
China
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Posted on 21 April 2003 @ 06:35:34
Ingredients: ------------ ca. 1 lb shellfish
Dough: ------ 12 oz flour 1 egg 2 tblsp baking powder 3 1/2 tblsp cornstarch 1 tsp salt 1 cup water flour to dust oil to fry and for the dough
Instructions: ------------- Mix together flour, egg, baking powder, cornstarch and 1 cup water. Let stand 10 minutes. Add 10 tblsp oil and let stand another 20 minutes.
Cut fish to pieces and dust with cornstarch. Then dip fish into dough and fry in hot oil. Turn fish very cautiously when the color starts to change. Remove fish pieces when slightly brown. Let cool 5 minutes.
Now fry again in hot oil until the pieces are golden brown.
Further Ingredients: -------------------- 5 oz soaked chinese mushrooms 7 oz bamboo shoots 4 oz scallions 4 cloves garlic oil for frying 4 tblsp soy sauce 3 tblsp sugar 2 tsp pepper 3 tsp salt 4 tblsp rice wine (or white wine) pinch of MSG 1/2 litre chicken broth or water 2 tblsp + 2 tsp cornstarch, stirred in 180 ml water 4 tsp sesame oil
Instructions: ------------- Cut mushrooms and bamboo shoot in equally thick slices. Cut scallion in 1 inch long slices. Peel and chop garlic finely.
Heat pan, put a little oil in it and stir-fry vegetables. Take out of the pan. Heat 6 tablespoons oil in the pan and fry garlic for 15 seconds. Add soy sauce, sugar, pepper, salt rice wine, MSG and chicken broth. Add cornstarch water mixture. Add vegetables and fish and boil shortly. Season to taste with sesame oil.
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TOMATO SOUP WITH EGG FLOWER
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Country of the Food:
China
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Posted on 21 April 2003 @ 06:34:53
Ingredients: ------------ 4 tomatoes 1 onion 1 tblsp oil 3 cups chicken stock (1 cup = 250 ml) pinch of MSG (monosodium glutamate) 1 egg, beaten salt and pepper
Instructions: ------------- Skin and cut the tomatoes and cut the onion into eighths. Heat the oil in a large saucepan. Add the tomatoes and onion and fry for 5 minutes or until softened but not browned. Pour off excess oil and add the stock, salt, pepper and MSG. Bring to the boil and simmer for 30 minutes.
Add the egg slowly, stirring constantly, until it separates into shreds.
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FRIED LETTUCE
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Country of the Food:
China
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Posted on 21 April 2003 @ 06:32:31
Ingredients: ------------ 1 large lettuce 1 tblsp oil 2 cloves garlic pinch of salt 1 tsp Vesop (this is a substitute for soy sauce)
Instructions: ------------- Wash and trim the lettuce and shake off excess moisture. Cut into four. Heat the oil and fry the lettuce for 1 minute. Add the crushed garlic, salt and Vesop; mix well and cook for another minute.
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PORK AND BAMBOO SHOOTS
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Country of the Food:
China
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Posted on 21 April 2003 @ 06:31:26
Ingredients: ------------ 2 lb lean pork 1/4 cup soy sauce 1 tblsp sherry 1 tsp brown sugar 1 tsp ground ginger 1 litre water 4 oz bamboo shoots
Instructions: ------------- Cut the pork into small cubes. Mix the soy sauce, sherry, sugar and ginger together, add to the pork, toss well and leave for 10 minutes.
Put pork and flavourings in a large pan, add the water and bring gently to the boil, cover and simmer for 1 hour.
Drain bamboo shoots and shred finely, add to the pan and simmer for 10 minutes. If wished, liquid may be thickened with 1 tablespoon cornstarch. mixed with a little cold water.
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CHICKEN DICE WITH FRIED WALNUTS
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Country of the Food:
China
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Posted on 21 April 2003 @ 06:30:55
Ingredients: ------------ 4 dried mushrooms 4 oz shelled walnuts 1/3 cup oil 3 lb chicken 1 tsp cornstarch 1 tblsp sherry 2 tblsp soy sauce 1 tsp salt 1 tsp brown sugar
Instructions: ------------- Soak the mushrooms in hot water for 10 minutes. Chop the walnuts and fry in 2 tablespoons of the oil for 2 minutes. Drain on absorbent kitchen paper to remove all traces of oil.
Cut the chicken meat into small pieces, fry in remaining oil for 3 minutes over fierce heat, stirring all the time. Mix the cornstarch to a smooth paste with the sherry, soy sauce, salt and sugar. Add to the chicken and mix well.
Drain the mushrooms and chop roughly, add to the pan and cook for 2 minutes. Add the walnuts
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SWEET AND SOUR PRAWNS (SHRIMP)
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Country of the Food:
China / Hong Kong
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Posted on 21 April 2003 @ 06:29:50
Ingredients: ------------ 1 lb fresh peeled prawns 2 tblsp tomato ketchup 1 tblsp sambal oelek (meshed hot chilies) pinch of MSG (monosodium glutamate) 1 tblsp sugar 1 1/2 rice wine 1 tblsp cornstarch stirred in 2 tblsp water 1 clove garlic 1 1/2 tblsp fresh ginger 3 oz scallions
Marinade: --------- 1 egg white 3 tblsp cornstarch 1/2 tsp salt 3 tblsp water 5 tblsp oil
Instructions: ------------- Marinate prawns for 20 minutes in egg white, cornstarch, salt, water and oil.
Mix together the tomato ketchup, sambal oelek, MSG, sugar, rice wine and cornstarch. Peel garlic and ingwer and chop finely. Also chop scallions finely.
Heat 3/4 litres oil in a pan or wok and fry half of the prawns. Take them out of the pan after 45 seconds and drain them. In another pan or wok put 5 tablespoons of oil and fry garly and ginger for 30 seconds. Add prawns and fry while stirring constantly.
Add prepared sauce and fry for 1 minute. Add chopped scallions and 2 tablespoons oil.
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RAINDROP SOUP
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Country of the Food:
China
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Posted on 21 April 2003 @ 06:28:15
Ingredients: ------------ 6 water chestnuts 2 scallions 1 tblsp sherry 3 cups chicken stock (1 cup = 250 ml) 6 oz diced cooked chicken salt and pepper
Instructions: ------------- Slice the water chestnuts and slice the spring onions (scallions) finely. Put these in a sauce pan with the chicken stock and the chicken. Bring to the boil and simmer, covered, for 15 minutes.
Add the sherry and season to taste.
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Wonton noodles
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Country of the Food:
China
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Posted on 21 April 2003 @ 06:24:34
Shrimp Won-Ton
1/3 lb raw, shelled shrimp 1/4 t rice wine 1/4 t salt 1/2 t cornstarch 1/4 t MSG (optional)
1/4 cup bamboo shoot, diced 1 t chopped ginger root
30 won ton skins
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. Soup for Wonton
6 C stock 1 t rice wine 1 1/2 t salt 1 T shredded gingger root
Heat all above ingredients to boiling.
Seasoning in each bowl
1/4 t black pepper 1/2 t sesame oil 1/2 T soy sauce 1 T chopped green onion
Put these into each individual serving bowl.
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CRISP-FRIED TOFU AND GREENS
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Country of the Food:
China
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Posted on 21 April 2003 @ 06:23:39
Ingredients 2 cakes of tofu, frozen overnight and thawed 1/2 c. water or vegetable stock 1 tsp. cornstarch 1/2 c. cornmeal or cornstarch Marinade: 1/3 c. soy sauce 1/4 c. rice vinegar 1 T. finely grated gingerroot 2 cloves garlic, minced or pressed dash cayenne Sauce: 3 T. soy sauce 1/4 c. dry sherry 2 tsp. rice vinegar 2 tsp. honey or brown sugar Vegetables: 3 T. oil 3 cloves garlic, minced or pressed 1 c. thinly sliced onion 6 c. mix of coarsely chopped pak choi, chard, kale, nappa cabbage or 9 c. chopped spinach
Instructions Gently squeeze as much liquid out of thawed tofu as possible. Cut tofu crosswise into 1/2-inch thick slices, then diagonally, to make 4 triangles.* Combine marinade ingredients and mix well. Arrange tofu triangles in one layer in a dish and cover with marinade. Allow to sit for at least 10 minutes to absorb the flavors. Prepare sauce mix by combining all ingredients in a small bowl. In a separate bowl mix the water or stock and the 1 tsp. cornstarch. Dredge marinated tofu pieces in cornmeal or cornstarch and fry over medium heat in 1/8 to 1/4 inch of oil, for 3-4 minutes on each side. Drain and keep warm in 200F oven. Add leftover marinade to sauce mix. Heat 3 T. oil in a wok. Stir-fry garlic and onion until onion is tender. Add greens and continue stir-frying until just wilted but not mushy. Add sauce mix and cornstarch mix and stir-fry just until sauce is thickened. Add reserved fried tofu. Serve with rice.
* I cut the tofu into many more smaller triangles.
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SWEET & SOUR TOFU
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Posted on 21 April 2003 @ 06:23:04
Ingredients: 1 lb. tofu 1/4 c. lemon juice 1/4 c. tamari sauce 6 T. water 1/4 c. tomato paste 2 T. honey 1 tsp. ginger 4 cloves of garlic 8 scallions, minced 1 green & 1 red bell pepper, sliced in strips 1 lb. mushrooms 1 c. toasted cashews
Instructions Cut tofu into small cubes; set aside. Combine lemon juice, tamari, water, tomato paste, honey, ginger, and garlic; mix until well blended. Add tofu to this marinade, stir gently, and let marinate for several hours (or overnight). Stir-fry scallions, bell peppers, and mushrooms in 2 tsp. of oil. After several minutes, add tofu with all the marinade. Lower heat, continue to stir-fry until everything is hot and bubbly. Remove from heat and stir in cashews. Serve over rice.
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