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Text
skin off the beans.
CHINESE RECIPE CENTRAL Xi’an Biang Biang noodles. Easy Char Siu (Chinese BBQ pork, 叉烧) Shrimp and Egg Stir-Fry (滑蛋虾仁) Soy Sauce Chicken (See Yao Gai/豉油鸡) Steamed bao buns (baozi, 包子), a complete guide. Stir-fried Napa Cabbage with Hot & Sour Sauce (酸辣白菜) Chinese steamed eggs, a perfectionist’s guide (蒸蛋羹) See more popular AUTHENTIC CHINESE RECIPES Chinese Breakfast: 15 Classic Recipes. Fan Tuan (Stuffed Sticky Rice Roll, 饭团) Lu Rou Fan (Taiwanese Pork Rice Bowl, 卤肉饭) Char Siu Chicken (Roasted or Air fried) Salt and Pepper Tofu (Jiao Yan Dou Fu, 椒盐豆腐) Chinese Doughnut Sticks (Youtiao, 油条) Shrimp and Egg Stir-Fry (滑蛋虾仁) 15 Best Chinese Dumpling Recipes. HOW TO MAKE GREAT DUMPLING FILLINGS (ULTIMATE DUMPLING Place pork in a mixing bowl. Add scallions, ginger, ¼ teaspoon salt, Sichuan pepper / five-spice, soy sauce, oyster sauce and sesame oil. Gradually add water to the meat while swirling in one direction until no more liquid can be seen. Add the remaining salt to JIAN BING, CHINESE CREPES (煎饼) What is Jian Bing. Known as Chinese crepes, Jian Bing/煎饼(or Jian Bing Guozi/煎饼果子) is one of the most popular breakfasts sold at street stalls in China. It consists of wheat and grain-based crepe, an egg, deep-fried crackers (known as Bao Cui/薄脆 in Chinese), 2-3 savoury/spicy sauces, chopped scallions & coriander. BEEF & CHINESE BROCCOLI STIR-FRY (芥蓝牛肉) Pour the remaining 1 tbsp of oil into the empty wok. Add the marinated beef. Fry until the meat loses its pinkness. Stir in the broccoli. Then pour in the sauce (stir well beforehand as the starch tends to sink to the bottom). Turn off the heat as soon as SIX DUMPLING SAUCES (ULTIMATE DUMPLING GUIDE PART 5) No. 6: Hot and Sour Dumpling Soup: Put soy sauce, vinegar, spring onion, papery dried shrimp, sesame oil and salt in the serving bowl. Spoon in freshly boiled dumplings along with some water from the pot. Add sesame seeds, coriander and chilli oil. TEN WAYS TO FOLD DUMPLINGS (ULTIMATE DUMPLING GUIDE PART 3 Ten ways to fold dumplings (Ultimate Dumpling Guide part 3) An easy-to-follow video tutorial on dumpling folding methods. 10 patterns covering all levels of skill. Extra tips to make your attempts to fold dumplings fail-proof. Here comes the most fun part of my Ultimate Dumpling Guide: folding dumplings into beautiful patterns. VEGAN DUMPLINGS WITH SPICY DIPPING SAUCE (素饺子) Fry the dumplings. Coat a frying pan with a thin layer of oil. Heat up over high heat. Place the dumplings in the pan. When the bottom part becomes golden brown, pour in water (enough to cover ⅓ of the dumplings) then cover with a lid. Uncover when the water evaporates completely. Cook another 30 seconds to crisp up. STEAMED CHICKEN WITH SHIITAKE MUSHROOM (香菇蒸鸡) Steam the dish. Add shiitake mushroom and chilies to the chicken. Mix then transfer to a deep plate (see note 3). Bring water to a full boil in a wok/pot. Place in the chicken plate to steam using one of the following set-ups: in a steamer basket, over a steamer rack or a small bowl. Steam over medium heat for 20 mins. MUNG BEAN SPROUTS: HOMEGROWN GUIDE & A STIR-FRY RECIPE STEP 4: Harvest and store. When the bean sprouts are fully grown, pull them out of the colander (the roots will be caught in the holes). Store in a sealable bag in the fridge for up to three days. Before using, rinse the sprouts several times to remove most of the greenskin off the beans.
MUNG BEAN SPROUTS: HOMEGROWN GUIDE & A STIR-FRY RECIPE STEP 4: Harvest and store. When the bean sprouts are fully grown, pull them out of the colander (the roots will be caught in the holes). Store in a sealable bag in the fridge for up to three days. Before using, rinse the sprouts several times to remove most of the greenskin off the beans.
HOMEMADE DUMPLING WRAPPERS (ULTIMATE DUMPLING GUIDE PART 1 Gently mix with a pair of chopsticks / spatular until no more loose flour can be seen. Then combine and knead with your hand. At this stage, the dough ball should be medium firm and have a rough appearance. Leave it to rest (covered) for 10-15 minutes then knead itinto a smooth ball.
HUNAN PORK STIR-FRY (湖南小炒肉) Transfer the pork to a plate leaving the oil in the wok. Turn the heat up to high then add chili pepper and garlic. Fry until they are slightly charred. Put the pork back into the wok, along with fermented black bean, light soy sauce and dark soy sauce. Stir fry for a further 30 seconds or so to combine. PAN-FRIED TOFU WITH GARLIC SAUCE (鱼香豆腐) One of my blog readers recently asked for some Sichuan style vegetarian dishes. Today’s pan-fried tofu with garlic sauce (鱼香豆腐) is a great option: protein-rich tofu squares nicely golden with a little oil, then coated with a mouth-watering Sichuan classic “fish fragrant” sauce. CHONGQING NOODLES (XIAO MIAN, 重庆小面) The basic version. The basic version of Chongqing noodles consists of boiled noodles, blanched leafy greens, a well-seasoned broth and toppings like preserved vegetable, roasted peanuts, etc. Locals call this simple version Sù Miàn (素面) which means “plain noodles”. To add extra taste, it’s a common practice to add aspoonful of lard
STIR-FRIED NAPA CABBAGE WITH HOT & SOUR SAUCE (酸辣白菜) For this stir-fried Napa cabbage dish, I suggest you try slicing the cabbage this way: Cut off the end of the cabbage (about 1cm). Separate all the leaves with your hands. Lay one leave flat on the chopping board. Cut it into bite-sized pieces at a 30-degree angle. Repeat to finish all the leaves. WOOD EAR MUSHROOM, HOW TO REHYDRATE AND COOK (木耳) In a large bowl, soak dried wood ear mushrooms in cold water for 2 hours until they’re fully rehydrated (see note for alternative methods). Under tap water, wash one by one to remove dirt hidden in the folds. Snip off tough stems if any. Tear large ones into BRAISED PORK BELLY (HONG SHAO ROU/红烧肉), AN EASY VERSION Step 2: Braise the pork. After blanching, put the pork into a clean pot then pour in Shaoxing rice wine and hot water (barely cover the meat). Add light soy sauce, dark soy sauce, ginger, star anise and bay leaves. Turn on the heat to bring the liquid to a full boil. Cover with a lid and turn down the heat. KUNG PAO CHICKEN, THE AUTHENTIC WAY (宫保鸡丁) Marinate the chicken. Cut the chicken into bite-size cubes then mix with cornstarch, water and sesame oil. Toast the peanuts (or cashew nuts) in a pan until lightly brown. Mix the sauce with the following ingredients: light soy sauce, dark soy sauce, black rice vinegar, Shaoxing rice wine, sugar, cornstarch & water. FAIL-PROOF GINGER MILK CURD (姜汁撞奶) Make the curd. When the milk is ready, stir the ginger juice with a spoon. Pour the milk quickly onto the juice. Leave to set. Do not move the bowl or stir the milk. The curd will be fully set in about 10minutes.
CHINESE RECIPE CENTRAL Xi’an Biang Biang noodles. Easy Char Siu (Chinese BBQ pork, 叉烧) Shrimp and Egg Stir-Fry (滑蛋虾仁) Soy Sauce Chicken (See Yao Gai/豉油鸡) Steamed bao buns (baozi, 包子), a complete guide. Stir-fried Napa Cabbage with Hot & Sour Sauce (酸辣白菜) Chinese steamed eggs, a perfectionist’s guide (蒸蛋羹) See more popular AUTHENTIC CHINESE RECIPES Chinese Breakfast: 15 Classic Recipes. Fan Tuan (Stuffed Sticky Rice Roll, 饭团) Lu Rou Fan (Taiwanese Pork Rice Bowl, 卤肉饭) Char Siu Chicken (Roasted or Air fried) Salt and Pepper Tofu (Jiao Yan Dou Fu, 椒盐豆腐) Chinese Doughnut Sticks (Youtiao, 油条) Shrimp and Egg Stir-Fry (滑蛋虾仁) 15 Best Chinese Dumpling Recipes. HOW TO MAKE GREAT DUMPLING FILLINGS (ULTIMATE DUMPLING Place pork in a mixing bowl. Add scallions, ginger, ¼ teaspoon salt, Sichuan pepper / five-spice, soy sauce, oyster sauce and sesame oil. Gradually add water to the meat while swirling in one direction until no more liquid can be seen. Add the remaining salt to JIAN BING, CHINESE CREPES (煎饼) What is Jian Bing. Known as Chinese crepes, Jian Bing/煎饼(or Jian Bing Guozi/煎饼果子) is one of the most popular breakfasts sold at street stalls in China. It consists of wheat and grain-based crepe, an egg, deep-fried crackers (known as Bao Cui/薄脆 in Chinese), 2-3 savoury/spicy sauces, chopped scallions & coriander. BEEF & CHINESE BROCCOLI STIR-FRY (芥蓝牛肉) Pour the remaining 1 tbsp of oil into the empty wok. Add the marinated beef. Fry until the meat loses its pinkness. Stir in the broccoli. Then pour in the sauce (stir well beforehand as the starch tends to sink to the bottom). Turn off the heat as soon as SIX DUMPLING SAUCES (ULTIMATE DUMPLING GUIDE PART 5) No. 6: Hot and Sour Dumpling Soup: Put soy sauce, vinegar, spring onion, papery dried shrimp, sesame oil and salt in the serving bowl. Spoon in freshly boiled dumplings along with some water from the pot. Add sesame seeds, coriander and chilli oil. TEN WAYS TO FOLD DUMPLINGS (ULTIMATE DUMPLING GUIDE PART 3 Ten ways to fold dumplings (Ultimate Dumpling Guide part 3) An easy-to-follow video tutorial on dumpling folding methods. 10 patterns covering all levels of skill. Extra tips to make your attempts to fold dumplings fail-proof. Here comes the most fun part of my Ultimate Dumpling Guide: folding dumplings into beautiful patterns. VEGAN DUMPLINGS WITH SPICY DIPPING SAUCE (素饺子) Fry the dumplings. Coat a frying pan with a thin layer of oil. Heat up over high heat. Place the dumplings in the pan. When the bottom part becomes golden brown, pour in water (enough to cover ⅓ of the dumplings) then cover with a lid. Uncover when the water evaporates completely. Cook another 30 seconds to crisp up. STEAMED CHICKEN WITH SHIITAKE MUSHROOM (香菇蒸鸡) Steam the dish. Add shiitake mushroom and chilies to the chicken. Mix then transfer to a deep plate (see note 3). Bring water to a full boil in a wok/pot. Place in the chicken plate to steam using one of the following set-ups: in a steamer basket, over a steamer rack or a small bowl. Steam over medium heat for 20 mins. MUNG BEAN SPROUTS: HOMEGROWN GUIDE & A STIR-FRY RECIPE STEP 4: Harvest and store. When the bean sprouts are fully grown, pull them out of the colander (the roots will be caught in the holes). Store in a sealable bag in the fridge for up to three days. Before using, rinse the sprouts several times to remove most of the greenskin off the beans.
CHINESE RECIPE CENTRAL Xi’an Biang Biang noodles. Easy Char Siu (Chinese BBQ pork, 叉烧) Shrimp and Egg Stir-Fry (滑蛋虾仁) Soy Sauce Chicken (See Yao Gai/豉油鸡) Steamed bao buns (baozi, 包子), a complete guide. Stir-fried Napa Cabbage with Hot & Sour Sauce (酸辣白菜) Chinese steamed eggs, a perfectionist’s guide (蒸蛋羹) See more popular AUTHENTIC CHINESE RECIPES Chinese Breakfast: 15 Classic Recipes. Fan Tuan (Stuffed Sticky Rice Roll, 饭团) Lu Rou Fan (Taiwanese Pork Rice Bowl, 卤肉饭) Char Siu Chicken (Roasted or Air fried) Salt and Pepper Tofu (Jiao Yan Dou Fu, 椒盐豆腐) Chinese Doughnut Sticks (Youtiao, 油条) Shrimp and Egg Stir-Fry (滑蛋虾仁) 15 Best Chinese Dumpling Recipes. HOW TO MAKE GREAT DUMPLING FILLINGS (ULTIMATE DUMPLING Place pork in a mixing bowl. Add scallions, ginger, ¼ teaspoon salt, Sichuan pepper / five-spice, soy sauce, oyster sauce and sesame oil. Gradually add water to the meat while swirling in one direction until no more liquid can be seen. Add the remaining salt to JIAN BING, CHINESE CREPES (煎饼) What is Jian Bing. Known as Chinese crepes, Jian Bing/煎饼(or Jian Bing Guozi/煎饼果子) is one of the most popular breakfasts sold at street stalls in China. It consists of wheat and grain-based crepe, an egg, deep-fried crackers (known as Bao Cui/薄脆 in Chinese), 2-3 savoury/spicy sauces, chopped scallions & coriander. BEEF & CHINESE BROCCOLI STIR-FRY (芥蓝牛肉) Pour the remaining 1 tbsp of oil into the empty wok. Add the marinated beef. Fry until the meat loses its pinkness. Stir in the broccoli. Then pour in the sauce (stir well beforehand as the starch tends to sink to the bottom). Turn off the heat as soon as SIX DUMPLING SAUCES (ULTIMATE DUMPLING GUIDE PART 5) No. 6: Hot and Sour Dumpling Soup: Put soy sauce, vinegar, spring onion, papery dried shrimp, sesame oil and salt in the serving bowl. Spoon in freshly boiled dumplings along with some water from the pot. Add sesame seeds, coriander and chilli oil. TEN WAYS TO FOLD DUMPLINGS (ULTIMATE DUMPLING GUIDE PART 3 Ten ways to fold dumplings (Ultimate Dumpling Guide part 3) An easy-to-follow video tutorial on dumpling folding methods. 10 patterns covering all levels of skill. Extra tips to make your attempts to fold dumplings fail-proof. Here comes the most fun part of my Ultimate Dumpling Guide: folding dumplings into beautiful patterns. VEGAN DUMPLINGS WITH SPICY DIPPING SAUCE (素饺子) Fry the dumplings. Coat a frying pan with a thin layer of oil. Heat up over high heat. Place the dumplings in the pan. When the bottom part becomes golden brown, pour in water (enough to cover ⅓ of the dumplings) then cover with a lid. Uncover when the water evaporates completely. Cook another 30 seconds to crisp up. STEAMED CHICKEN WITH SHIITAKE MUSHROOM (香菇蒸鸡) Steam the dish. Add shiitake mushroom and chilies to the chicken. Mix then transfer to a deep plate (see note 3). Bring water to a full boil in a wok/pot. Place in the chicken plate to steam using one of the following set-ups: in a steamer basket, over a steamer rack or a small bowl. Steam over medium heat for 20 mins. MUNG BEAN SPROUTS: HOMEGROWN GUIDE & A STIR-FRY RECIPE STEP 4: Harvest and store. When the bean sprouts are fully grown, pull them out of the colander (the roots will be caught in the holes). Store in a sealable bag in the fridge for up to three days. Before using, rinse the sprouts several times to remove most of the greenskin off the beans.
MUNG BEAN SPROUTS: HOMEGROWN GUIDE & A STIR-FRY RECIPE STEP 4: Harvest and store. When the bean sprouts are fully grown, pull them out of the colander (the roots will be caught in the holes). Store in a sealable bag in the fridge for up to three days. Before using, rinse the sprouts several times to remove most of the greenskin off the beans.
HOMEMADE DUMPLING WRAPPERS (ULTIMATE DUMPLING GUIDE PART 1 Gently mix with a pair of chopsticks / spatular until no more loose flour can be seen. Then combine and knead with your hand. At this stage, the dough ball should be medium firm and have a rough appearance. Leave it to rest (covered) for 10-15 minutes then knead itinto a smooth ball.
HUNAN PORK STIR-FRY (湖南小炒肉) Transfer the pork to a plate leaving the oil in the wok. Turn the heat up to high then add chili pepper and garlic. Fry until they are slightly charred. Put the pork back into the wok, along with fermented black bean, light soy sauce and dark soy sauce. Stir fry for a further 30 seconds or so to combine. PAN-FRIED TOFU WITH GARLIC SAUCE (鱼香豆腐) One of my blog readers recently asked for some Sichuan style vegetarian dishes. Today’s pan-fried tofu with garlic sauce (鱼香豆腐) is a great option: protein-rich tofu squares nicely golden with a little oil, then coated with a mouth-watering Sichuan classic “fish fragrant” sauce. CHONGQING NOODLES (XIAO MIAN, 重庆小面) The basic version. The basic version of Chongqing noodles consists of boiled noodles, blanched leafy greens, a well-seasoned broth and toppings like preserved vegetable, roasted peanuts, etc. Locals call this simple version Sù Miàn (素面) which means “plain noodles”. To add extra taste, it’s a common practice to add aspoonful of lard
STIR-FRIED NAPA CABBAGE WITH HOT & SOUR SAUCE (酸辣白菜) For this stir-fried Napa cabbage dish, I suggest you try slicing the cabbage this way: Cut off the end of the cabbage (about 1cm). Separate all the leaves with your hands. Lay one leave flat on the chopping board. Cut it into bite-sized pieces at a 30-degree angle. Repeat to finish all the leaves. WOOD EAR MUSHROOM, HOW TO REHYDRATE AND COOK (木耳) In a large bowl, soak dried wood ear mushrooms in cold water for 2 hours until they’re fully rehydrated (see note for alternative methods). Under tap water, wash one by one to remove dirt hidden in the folds. Snip off tough stems if any. Tear large ones into BRAISED PORK BELLY (HONG SHAO ROU/红烧肉), AN EASY VERSION Step 2: Braise the pork. After blanching, put the pork into a clean pot then pour in Shaoxing rice wine and hot water (barely cover the meat). Add light soy sauce, dark soy sauce, ginger, star anise and bay leaves. Turn on the heat to bring the liquid to a full boil. Cover with a lid and turn down the heat. KUNG PAO CHICKEN, THE AUTHENTIC WAY (宫保鸡丁) Marinate the chicken. Cut the chicken into bite-size cubes then mix with cornstarch, water and sesame oil. Toast the peanuts (or cashew nuts) in a pan until lightly brown. Mix the sauce with the following ingredients: light soy sauce, dark soy sauce, black rice vinegar, Shaoxing rice wine, sugar, cornstarch & water. FAIL-PROOF GINGER MILK CURD (姜汁撞奶) Make the curd. When the milk is ready, stir the ginger juice with a spoon. Pour the milk quickly onto the juice. Leave to set. Do not move the bowl or stir the milk. The curd will be fully set in about 10minutes.
CHINESE RECIPE CENTRAL Xi’an Biang Biang noodles. Easy Char Siu (Chinese BBQ pork, 叉烧) Shrimp and Egg Stir-Fry (滑蛋虾仁) Soy Sauce Chicken (See Yao Gai/豉油鸡) Steamed bao buns (baozi, 包子), a complete guide. Stir-fried Napa Cabbage with Hot & Sour Sauce (酸辣白菜) Chinese steamed eggs, a perfectionist’s guide (蒸蛋羹) See more popular AUTHENTIC CHINESE RECIPES Chinese Breakfast: 15 Classic Recipes. Fan Tuan (Stuffed Sticky Rice Roll, 饭团) Lu Rou Fan (Taiwanese Pork Rice Bowl, 卤肉饭) Char Siu Chicken (Roasted or Air fried) Salt and Pepper Tofu (Jiao Yan Dou Fu, 椒盐豆腐) Chinese Doughnut Sticks (Youtiao, 油条) Shrimp and Egg Stir-Fry (滑蛋虾仁) 15 Best Chinese Dumpling Recipes. HOW TO MAKE GREAT DUMPLING FILLINGS (ULTIMATE DUMPLING Place pork in a mixing bowl. Add scallions, ginger, ¼ teaspoon salt, Sichuan pepper / five-spice, soy sauce, oyster sauce and sesame oil. Gradually add water to the meat while swirling in one direction until no more liquid can be seen. Add the remaining salt to BEEF & CHINESE BROCCOLI STIR-FRY (芥蓝牛肉) Pour the remaining 1 tbsp of oil into the empty wok. Add the marinated beef. Fry until the meat loses its pinkness. Stir in the broccoli. Then pour in the sauce (stir well beforehand as the starch tends to sink to the bottom). Turn off the heat as soon as SIX DUMPLING SAUCES (ULTIMATE DUMPLING GUIDE PART 5) No. 6: Hot and Sour Dumpling Soup: Put soy sauce, vinegar, spring onion, papery dried shrimp, sesame oil and salt in the serving bowl. Spoon in freshly boiled dumplings along with some water from the pot. Add sesame seeds, coriander and chilli oil. KUNG PAO CHICKEN, THE AUTHENTIC WAY (宫保鸡丁) Marinate the chicken. Cut the chicken into bite-size cubes then mix with cornstarch, water and sesame oil. Toast the peanuts (or cashew nuts) in a pan until lightly brown. Mix the sauce with the following ingredients: light soy sauce, dark soy sauce, black rice vinegar, Shaoxing rice wine, sugar, cornstarch & water. PAN-FRIED TOFU WITH GARLIC SAUCE (鱼香豆腐) One of my blog readers recently asked for some Sichuan style vegetarian dishes. Today’s pan-fried tofu with garlic sauce (鱼香豆腐) is a great option: protein-rich tofu squares nicely golden with a little oil, then coated with a mouth-watering Sichuan classic “fish fragrant” sauce. 15-MINUTE EASY CONGEE WITH CHICKEN & MUSHROOM (香菇鸡肉粥 The cooking procedure. With frozen rice, it only takes 15 minutes to cook a pot of delicious chicken & mushroom congee. Here is the sequence and time required: (2 mins) Pour boiling water into a pot. Put in the frozen rice, mushroom & salt. Once it starts to boil again, turn down the heat to the lowest. (10 mins) Leave to simmer for 10mins
MUNG BEAN SPROUTS: HOMEGROWN GUIDE & A STIR-FRY RECIPE STEP 4: Harvest and store. When the bean sprouts are fully grown, pull them out of the colander (the roots will be caught in the holes). Store in a sealable bag in the fridge for up to three days. Before using, rinse the sprouts several times to remove most of the greenskin off the beans.
STEAMED BAO BUNS (BAOZI, 包子), A COMPLETE GUIDE Steam the buns. Place the buns (with parchment paper underneath each one) in the steamer basket (see note 5). Leave 2cm space between the buns and the side of the steamer. Start cooking with cold water over a high heat. Turn the heat down to medium-low when the water starts boiling. Cook for 15-18 minutes. CHINESE RECIPE CENTRAL Xi’an Biang Biang noodles. Easy Char Siu (Chinese BBQ pork, 叉烧) Shrimp and Egg Stir-Fry (滑蛋虾仁) Soy Sauce Chicken (See Yao Gai/豉油鸡) Steamed bao buns (baozi, 包子), a complete guide. Stir-fried Napa Cabbage with Hot & Sour Sauce (酸辣白菜) Chinese steamed eggs, a perfectionist’s guide (蒸蛋羹) See more popular AUTHENTIC CHINESE RECIPES Chinese Breakfast: 15 Classic Recipes. Fan Tuan (Stuffed Sticky Rice Roll, 饭团) Lu Rou Fan (Taiwanese Pork Rice Bowl, 卤肉饭) Char Siu Chicken (Roasted or Air fried) Salt and Pepper Tofu (Jiao Yan Dou Fu, 椒盐豆腐) Chinese Doughnut Sticks (Youtiao, 油条) Shrimp and Egg Stir-Fry (滑蛋虾仁) 15 Best Chinese Dumpling Recipes. HOW TO MAKE GREAT DUMPLING FILLINGS (ULTIMATE DUMPLING Place pork in a mixing bowl. Add scallions, ginger, ¼ teaspoon salt, Sichuan pepper / five-spice, soy sauce, oyster sauce and sesame oil. Gradually add water to the meat while swirling in one direction until no more liquid can be seen. Add the remaining salt to BEEF & CHINESE BROCCOLI STIR-FRY (芥蓝牛肉) Pour the remaining 1 tbsp of oil into the empty wok. Add the marinated beef. Fry until the meat loses its pinkness. Stir in the broccoli. Then pour in the sauce (stir well beforehand as the starch tends to sink to the bottom). Turn off the heat as soon as SIX DUMPLING SAUCES (ULTIMATE DUMPLING GUIDE PART 5) No. 6: Hot and Sour Dumpling Soup: Put soy sauce, vinegar, spring onion, papery dried shrimp, sesame oil and salt in the serving bowl. Spoon in freshly boiled dumplings along with some water from the pot. Add sesame seeds, coriander and chilli oil. KUNG PAO CHICKEN, THE AUTHENTIC WAY (宫保鸡丁) Marinate the chicken. Cut the chicken into bite-size cubes then mix with cornstarch, water and sesame oil. Toast the peanuts (or cashew nuts) in a pan until lightly brown. Mix the sauce with the following ingredients: light soy sauce, dark soy sauce, black rice vinegar, Shaoxing rice wine, sugar, cornstarch & water. PAN-FRIED TOFU WITH GARLIC SAUCE (鱼香豆腐) One of my blog readers recently asked for some Sichuan style vegetarian dishes. Today’s pan-fried tofu with garlic sauce (鱼香豆腐) is a great option: protein-rich tofu squares nicely golden with a little oil, then coated with a mouth-watering Sichuan classic “fish fragrant” sauce. 15-MINUTE EASY CONGEE WITH CHICKEN & MUSHROOM (香菇鸡肉粥 The cooking procedure. With frozen rice, it only takes 15 minutes to cook a pot of delicious chicken & mushroom congee. Here is the sequence and time required: (2 mins) Pour boiling water into a pot. Put in the frozen rice, mushroom & salt. Once it starts to boil again, turn down the heat to the lowest. (10 mins) Leave to simmer for 10mins
MUNG BEAN SPROUTS: HOMEGROWN GUIDE & A STIR-FRY RECIPE STEP 4: Harvest and store. When the bean sprouts are fully grown, pull them out of the colander (the roots will be caught in the holes). Store in a sealable bag in the fridge for up to three days. Before using, rinse the sprouts several times to remove most of the greenskin off the beans.
STEAMED BAO BUNS (BAOZI, 包子), A COMPLETE GUIDE Steam the buns. Place the buns (with parchment paper underneath each one) in the steamer basket (see note 5). Leave 2cm space between the buns and the side of the steamer. Start cooking with cold water over a high heat. Turn the heat down to medium-low when the water starts boiling. Cook for 15-18 minutes. HOMEMADE DUMPLING WRAPPERS (ULTIMATE DUMPLING GUIDE PART 1 Gently mix with a pair of chopsticks / spatular until no more loose flour can be seen. Then combine and knead with your hand. At this stage, the dough ball should be medium firm and have a rough appearance. Leave it to rest (covered) for 10-15 minutes then knead itinto a smooth ball.
MUNG BEAN SPROUTS: HOMEGROWN GUIDE & A STIR-FRY RECIPE STEP 4: Harvest and store. When the bean sprouts are fully grown, pull them out of the colander (the roots will be caught in the holes). Store in a sealable bag in the fridge for up to three days. Before using, rinse the sprouts several times to remove most of the greenskin off the beans.
15-MINUTE EASY CONGEE WITH CHICKEN & MUSHROOM (香菇鸡肉粥 The cooking procedure. With frozen rice, it only takes 15 minutes to cook a pot of delicious chicken & mushroom congee. Here is the sequence and time required: (2 mins) Pour boiling water into a pot. Put in the frozen rice, mushroom & salt. Once it starts to boil again, turn down the heat to the lowest. (10 mins) Leave to simmer for 10mins
CHONGQING NOODLES (XIAO MIAN, 重庆小面) The basic version. The basic version of Chongqing noodles consists of boiled noodles, blanched leafy greens, a well-seasoned broth and toppings like preserved vegetable, roasted peanuts, etc. Locals call this simple version Sù Miàn (素面) which means “plain noodles”. To add extra taste, it’s a common practice to add aspoonful of lard
SINGAPORE MEI FUN (SINGAPORE RICE NOODLES, 星洲米粉) This is the first thing you need to cook. Use the same method I introduced in Tomato & Egg Stir-fry and Egg Fried Rice Noodles. Heat up the oil over high heat until it smokes. Pour in the lightly beaten egg. When it turns solid, break into small pieces with a spatula. Dishout and set aside.
HOW TO MAKE STEAMED DUMPLINGS, TWO METHODS (蒸饺) A complete guide on steamed dumplings. In this complete guide on Chinese dim sum style steamed dumplings, I’m introducing two popular types: Regular dumplings (top ones in image above) which are made with flour-based wrappers.; Crystal dumplings (bottom ones in image above) which are made with starch-based wrappers.After steaming, they looksemi-transparent.
CHINESE BEEF STEW WITH POTATOES (土豆炖牛肉) Then pour in about 600ml (2½ cups) of hot water. Over high heat, bring the water to a full boil. Then turn the heat down to the lowest. Cover the pot with a lid and leave to simmer for about 1½ hours until the beef becomes tender. 🛎 Tip: If available, use a BRAISED PORK BELLY (HONG SHAO ROU/红烧肉), AN EASY VERSION Step 2: Braise the pork. After blanching, put the pork into a clean pot then pour in Shaoxing rice wine and hot water (barely cover the meat). Add light soy sauce, dark soy sauce, ginger, star anise and bay leaves. Turn on the heat to bring the liquid to a full boil. Cover with a lid and turn down the heat. EASY PORK WONTON SOUP (猪肉馄饨) As the winter draws near, the cold days always evoke memories of my childhood growing up in North-western China. Today’s recipe, Pork wonton soup (猪肉馄饨), was a special treat which I very much enjoyed in a tiny state-run restaurant near my primary school. FAIL-PROOF GINGER MILK CURD (姜汁撞奶) Make the curd. When the milk is ready, stir the ginger juice with a spoon. Pour the milk quickly onto the juice. Leave to set. Do not move the bowl or stir the milk. The curd will be fully set in about 10minutes.
CHINESE RECIPE CENTRAL Xi’an Biang Biang noodles. Easy Char Siu (Chinese BBQ pork, 叉烧) Shrimp and Egg Stir-Fry (滑蛋虾仁) Soy Sauce Chicken (See Yao Gai/豉油鸡) Steamed bao buns (baozi, 包子), a complete guide. Stir-fried Napa Cabbage with Hot & Sour Sauce (酸辣白菜) Chinese steamed eggs, a perfectionist’s guide (蒸蛋羹) See more popular AUTHENTIC CHINESE RECIPES Hi, Welcome to my blog! I guess you'd like to discover more authentic Chinese food. Here is the full list of my recipes. Hope you find something inspiring. Discover by ingredients: ⌈ Beef & lamb⌋ HOW TO MAKE GREAT DUMPLING FILLINGS (ULTIMATE DUMPLING Place pork in a mixing bowl. Add scallions, ginger, ¼ teaspoon salt, Sichuan pepper / five-spice, soy sauce, oyster sauce and sesame oil. Gradually add water to the meat while swirling in one direction until no more liquid can be seen. Add the remaining salt to HOMEMADE DUMPLING WRAPPERS (ULTIMATE DUMPLING GUIDE PART 1 Gently mix with a pair of chopsticks / spatular until no more loose flour can be seen. Then combine and knead with your hand. At this stage, the dough ball should be medium firm and have a rough appearance. Leave it to rest (covered) for 10-15 minutes then knead itinto a smooth ball.
SIX DUMPLING SAUCES (ULTIMATE DUMPLING GUIDE PART 5) No. 6: Hot and Sour Dumpling Soup: Put soy sauce, vinegar, spring onion, papery dried shrimp, sesame oil and salt in the serving bowl. Spoon in freshly boiled dumplings along with some water from the pot. Add sesame seeds, coriander and chilli oil. TEN WAYS TO FOLD DUMPLINGS (ULTIMATE DUMPLING GUIDE PART 3 Ten ways to fold dumplings (Ultimate Dumpling Guide part 3) An easy-to-follow video tutorial on dumpling folding methods. 10 patterns covering all levels of skill. Extra tips to make your attempts to fold dumplings fail-proof. Here comes the most fun part of my Ultimate Dumpling Guide: folding dumplings into beautiful patterns. SPICY VERMICELLI STIR-FRY (ANTS CLIMBING A TREE, 蚂蚁上树 Instructions. Soak noodles in warm water for 5 minutes (or in cold water for 10 minutes) until they are soft and pliable. Rinse under cold water and drain. Set aside. Heat up oil in a wok over a medium-high heat. Briefly fry chilli bean paste and chilli powder,then
MUNG BEAN SPROUTS: HOMEGROWN GUIDE & A STIR-FRY RECIPE STEP 4: Harvest and store. When the bean sprouts are fully grown, pull them out of the colander (the roots will be caught in the holes). Store in a sealable bag in the fridge for up to three days. Before using, rinse the sprouts several times to remove most of the greenskin off the beans.
BRAISED PORK BELLY (HONG SHAO ROU/红烧肉), AN EASY VERSION Step 2: Braise the pork. After blanching, put the pork into a clean pot then pour in Shaoxing rice wine and hot water (barely cover the meat). Add light soy sauce, dark soy sauce, ginger, star anise and bay leaves. Turn on the heat to bring the liquid to a full boil. Cover with a lid and turn down the heat. HAR GOW: DIM SUM SHRIMP DUMPLINGS (虾饺) Pick out 12 shrimp and set aside. Crush the rest of the shrimp by pressing them under the side of a cleaver. Then chop further (use a knife to mince the shrimp if you don't have a cleaver). In a mixing bowl, combine whole shrimp, minced shrimp and CHINESE RECIPE CENTRAL Xi’an Biang Biang noodles. Easy Char Siu (Chinese BBQ pork, 叉烧) Shrimp and Egg Stir-Fry (滑蛋虾仁) Soy Sauce Chicken (See Yao Gai/豉油鸡) Steamed bao buns (baozi, 包子), a complete guide. Stir-fried Napa Cabbage with Hot & Sour Sauce (酸辣白菜) Chinese steamed eggs, a perfectionist’s guide (蒸蛋羹) See more popular AUTHENTIC CHINESE RECIPES Hi, Welcome to my blog! I guess you'd like to discover more authentic Chinese food. Here is the full list of my recipes. Hope you find something inspiring. Discover by ingredients: ⌈ Beef & lamb⌋ HOW TO MAKE GREAT DUMPLING FILLINGS (ULTIMATE DUMPLING Place pork in a mixing bowl. Add scallions, ginger, ¼ teaspoon salt, Sichuan pepper / five-spice, soy sauce, oyster sauce and sesame oil. Gradually add water to the meat while swirling in one direction until no more liquid can be seen. Add the remaining salt to HOMEMADE DUMPLING WRAPPERS (ULTIMATE DUMPLING GUIDE PART 1 Gently mix with a pair of chopsticks / spatular until no more loose flour can be seen. Then combine and knead with your hand. At this stage, the dough ball should be medium firm and have a rough appearance. Leave it to rest (covered) for 10-15 minutes then knead itinto a smooth ball.
SIX DUMPLING SAUCES (ULTIMATE DUMPLING GUIDE PART 5) No. 6: Hot and Sour Dumpling Soup: Put soy sauce, vinegar, spring onion, papery dried shrimp, sesame oil and salt in the serving bowl. Spoon in freshly boiled dumplings along with some water from the pot. Add sesame seeds, coriander and chilli oil. TEN WAYS TO FOLD DUMPLINGS (ULTIMATE DUMPLING GUIDE PART 3 Ten ways to fold dumplings (Ultimate Dumpling Guide part 3) An easy-to-follow video tutorial on dumpling folding methods. 10 patterns covering all levels of skill. Extra tips to make your attempts to fold dumplings fail-proof. Here comes the most fun part of my Ultimate Dumpling Guide: folding dumplings into beautiful patterns. SPICY VERMICELLI STIR-FRY (ANTS CLIMBING A TREE, 蚂蚁上树 Instructions. Soak noodles in warm water for 5 minutes (or in cold water for 10 minutes) until they are soft and pliable. Rinse under cold water and drain. Set aside. Heat up oil in a wok over a medium-high heat. Briefly fry chilli bean paste and chilli powder,then
MUNG BEAN SPROUTS: HOMEGROWN GUIDE & A STIR-FRY RECIPE STEP 4: Harvest and store. When the bean sprouts are fully grown, pull them out of the colander (the roots will be caught in the holes). Store in a sealable bag in the fridge for up to three days. Before using, rinse the sprouts several times to remove most of the greenskin off the beans.
BRAISED PORK BELLY (HONG SHAO ROU/红烧肉), AN EASY VERSION Step 2: Braise the pork. After blanching, put the pork into a clean pot then pour in Shaoxing rice wine and hot water (barely cover the meat). Add light soy sauce, dark soy sauce, ginger, star anise and bay leaves. Turn on the heat to bring the liquid to a full boil. Cover with a lid and turn down the heat. HAR GOW: DIM SUM SHRIMP DUMPLINGS (虾饺) Pick out 12 shrimp and set aside. Crush the rest of the shrimp by pressing them under the side of a cleaver. Then chop further (use a knife to mince the shrimp if you don't have a cleaver). In a mixing bowl, combine whole shrimp, minced shrimp and CHINESE DRUNKEN CHICKEN (ZUI JI, 醉鸡) Regular Shaoxing wine (left) and Shaoxing Hua Diao wine (right). The latter usually has a more decorated label and is more expensive. Shaoxing wine (绍兴酒), or Shaoxing rice wine (sometimes spelt Shaohsing), is the most reputable variety of Chinese yellow wine (Huang Jiu/黄酒) that’s made of rice.It’s both an alcoholic beverage and a popular cooking condiment. CHONGQING NOODLES (XIAO MIAN, 重庆小面) The basic version. The basic version of Chongqing noodles consists of boiled noodles, blanched leafy greens, a well-seasoned broth and toppings like preserved vegetable, roasted peanuts, etc. Locals call this simple version Sù Miàn (素面) which means “plain noodles”. To add extra taste, it’s a common practice to add aspoonful of lard
MOUTH-WATERING CHICKEN (KOU SHUI JI, 口水鸡) Sauce with multiple layers of flavour. Sichuan mouth-watering chicken is more than just a “hot” dish. It has a sophisticated, multi-layered taste: garlicky, gingery, umami (from the fresh chicken stock), savoury (from soy sauce), sour (from Chinese rice vinegar), sweet, nutty (from peanuts & sesame) and mouth-numbing (from Sichuan pepper). Sichuan pepper (花椒) is used in powder form in CHINESE BEEF STEW WITH POTATOES (土豆炖牛肉) Then pour in about 600ml (2½ cups) of hot water. Over high heat, bring the water to a full boil. Then turn the heat down to the lowest. Cover the pot with a lid and leave to simmer for about 1½ hours until the beef becomes tender. 🛎 Tip: If available, use a FAIL-PROOF GINGER MILK CURD (姜汁撞奶) Make the curd. When the milk is ready, stir the ginger juice with a spoon. Pour the milk quickly onto the juice. Leave to set. Do not move the bowl or stir the milk. The curd will be fully set in about 10minutes.
MANGO SAGO WITH GRAPEFRUIT (杨枝甘露) Put the remainder of the cubes into a blender. Add coconut milk and cream (or milk). Blend to a very fine texture. Add some sugar if you prefer it a bit sweeter. Peel grapefruit then gently separate the juice-packed sacs (see note 2). When the tapioca pearls are ready to KUNG PAO CHICKEN, THE AUTHENTIC WAY (宫保鸡丁) Marinate the chicken. Cut the chicken into bite-size cubes then mix with cornstarch, water and sesame oil. Toast the peanuts (or cashew nuts) in a pan until lightly brown. Mix the sauce with the following ingredients: light soy sauce, dark soy sauce, black rice vinegar, Shaoxing rice wine, sugar, cornstarch & water. VEGAN DUMPLINGS WITH SPICY DIPPING SAUCE (素饺子) Fry the dumplings. Coat a frying pan with a thin layer of oil. Heat up over high heat. Place the dumplings in the pan. When the bottom part becomes golden brown, pour in water (enough to cover ⅓ of the dumplings) then cover with a lid. Uncover when the water evaporates completely. Cook another 30 seconds to crisp up. HAND-PULLED NOODLES (LA MIAN, 拉面), A FOOLPROOF RECIPE Drop the pulled noodle into boiling water. Repeat the procedure to pull other strips cut from the first piece of dough. Cook 1 minute for the thin noodles or 2 minutes for the wide noodles (While waiting, cut the second piece of dough into strips.). Transfer the BEEF DUMPLING SOUP (酸汤水饺) Beef dumplings in hot & sour soup Chinese dumplings (Jiaozi, 饺子) can be cooked in several ways: water-boiled, pan-fried, steamed or deep-fried. Although they are all tasty in their own ways, my personal favourite has to be the boiled ones. To make it even better for cold winter days, I love serving them in a tasty soup. CHINESE RECIPE CENTRAL Xi’an Biang Biang noodles. Easy Char Siu (Chinese BBQ pork, 叉烧) Shrimp and Egg Stir-Fry (滑蛋虾仁) Soy Sauce Chicken (See Yao Gai/豉油鸡) Steamed bao buns (baozi, 包子), a complete guide. Stir-fried Napa Cabbage with Hot & Sour Sauce (酸辣白菜) Chinese steamed eggs, a perfectionist’s guide (蒸蛋羹) See more popular AUTHENTIC CHINESE RECIPES Hi, Welcome to my blog! I guess you'd like to discover more authentic Chinese food. Here is the full list of my recipes. Hope you find something inspiring. Discover by ingredients: ⌈ Beef & lamb⌋ HOW TO MAKE GREAT DUMPLING FILLINGS (ULTIMATE DUMPLING Place pork in a mixing bowl. Add scallions, ginger, ¼ teaspoon salt, Sichuan pepper / five-spice, soy sauce, oyster sauce and sesame oil. Gradually add water to the meat while swirling in one direction until no more liquid can be seen. Add the remaining salt to HOMEMADE DUMPLING WRAPPERS (ULTIMATE DUMPLING GUIDE PART 1 Gently mix with a pair of chopsticks / spatular until no more loose flour can be seen. Then combine and knead with your hand. At this stage, the dough ball should be medium firm and have a rough appearance. Leave it to rest (covered) for 10-15 minutes then knead itinto a smooth ball.
SIX DUMPLING SAUCES (ULTIMATE DUMPLING GUIDE PART 5) No. 6: Hot and Sour Dumpling Soup: Put soy sauce, vinegar, spring onion, papery dried shrimp, sesame oil and salt in the serving bowl. Spoon in freshly boiled dumplings along with some water from the pot. Add sesame seeds, coriander and chilli oil. TEN WAYS TO FOLD DUMPLINGS (ULTIMATE DUMPLING GUIDE PART 3 Ten ways to fold dumplings (Ultimate Dumpling Guide part 3) An easy-to-follow video tutorial on dumpling folding methods. 10 patterns covering all levels of skill. Extra tips to make your attempts to fold dumplings fail-proof. Here comes the most fun part of my Ultimate Dumpling Guide: folding dumplings into beautiful patterns. SPICY VERMICELLI STIR-FRY (ANTS CLIMBING A TREE, 蚂蚁上树 Instructions. Soak noodles in warm water for 5 minutes (or in cold water for 10 minutes) until they are soft and pliable. Rinse under cold water and drain. Set aside. Heat up oil in a wok over a medium-high heat. Briefly fry chilli bean paste and chilli powder,then
MUNG BEAN SPROUTS: HOMEGROWN GUIDE & A STIR-FRY RECIPE STEP 4: Harvest and store. When the bean sprouts are fully grown, pull them out of the colander (the roots will be caught in the holes). Store in a sealable bag in the fridge for up to three days. Before using, rinse the sprouts several times to remove most of the greenskin off the beans.
BRAISED PORK BELLY (HONG SHAO ROU/红烧肉), AN EASY VERSION Step 2: Braise the pork. After blanching, put the pork into a clean pot then pour in Shaoxing rice wine and hot water (barely cover the meat). Add light soy sauce, dark soy sauce, ginger, star anise and bay leaves. Turn on the heat to bring the liquid to a full boil. Cover with a lid and turn down the heat. HAR GOW: DIM SUM SHRIMP DUMPLINGS (虾饺) Pick out 12 shrimp and set aside. Crush the rest of the shrimp by pressing them under the side of a cleaver. Then chop further (use a knife to mince the shrimp if you don't have a cleaver). In a mixing bowl, combine whole shrimp, minced shrimp and CHINESE RECIPE CENTRAL Xi’an Biang Biang noodles. Easy Char Siu (Chinese BBQ pork, 叉烧) Shrimp and Egg Stir-Fry (滑蛋虾仁) Soy Sauce Chicken (See Yao Gai/豉油鸡) Steamed bao buns (baozi, 包子), a complete guide. Stir-fried Napa Cabbage with Hot & Sour Sauce (酸辣白菜) Chinese steamed eggs, a perfectionist’s guide (蒸蛋羹) See more popular AUTHENTIC CHINESE RECIPES Hi, Welcome to my blog! I guess you'd like to discover more authentic Chinese food. Here is the full list of my recipes. Hope you find something inspiring. Discover by ingredients: ⌈ Beef & lamb⌋ HOW TO MAKE GREAT DUMPLING FILLINGS (ULTIMATE DUMPLING Place pork in a mixing bowl. Add scallions, ginger, ¼ teaspoon salt, Sichuan pepper / five-spice, soy sauce, oyster sauce and sesame oil. Gradually add water to the meat while swirling in one direction until no more liquid can be seen. Add the remaining salt to HOMEMADE DUMPLING WRAPPERS (ULTIMATE DUMPLING GUIDE PART 1 Gently mix with a pair of chopsticks / spatular until no more loose flour can be seen. Then combine and knead with your hand. At this stage, the dough ball should be medium firm and have a rough appearance. Leave it to rest (covered) for 10-15 minutes then knead itinto a smooth ball.
SIX DUMPLING SAUCES (ULTIMATE DUMPLING GUIDE PART 5) No. 6: Hot and Sour Dumpling Soup: Put soy sauce, vinegar, spring onion, papery dried shrimp, sesame oil and salt in the serving bowl. Spoon in freshly boiled dumplings along with some water from the pot. Add sesame seeds, coriander and chilli oil. TEN WAYS TO FOLD DUMPLINGS (ULTIMATE DUMPLING GUIDE PART 3 Ten ways to fold dumplings (Ultimate Dumpling Guide part 3) An easy-to-follow video tutorial on dumpling folding methods. 10 patterns covering all levels of skill. Extra tips to make your attempts to fold dumplings fail-proof. Here comes the most fun part of my Ultimate Dumpling Guide: folding dumplings into beautiful patterns. SPICY VERMICELLI STIR-FRY (ANTS CLIMBING A TREE, 蚂蚁上树 Instructions. Soak noodles in warm water for 5 minutes (or in cold water for 10 minutes) until they are soft and pliable. Rinse under cold water and drain. Set aside. Heat up oil in a wok over a medium-high heat. Briefly fry chilli bean paste and chilli powder,then
MUNG BEAN SPROUTS: HOMEGROWN GUIDE & A STIR-FRY RECIPE STEP 4: Harvest and store. When the bean sprouts are fully grown, pull them out of the colander (the roots will be caught in the holes). Store in a sealable bag in the fridge for up to three days. Before using, rinse the sprouts several times to remove most of the greenskin off the beans.
BRAISED PORK BELLY (HONG SHAO ROU/红烧肉), AN EASY VERSION Step 2: Braise the pork. After blanching, put the pork into a clean pot then pour in Shaoxing rice wine and hot water (barely cover the meat). Add light soy sauce, dark soy sauce, ginger, star anise and bay leaves. Turn on the heat to bring the liquid to a full boil. Cover with a lid and turn down the heat. HAR GOW: DIM SUM SHRIMP DUMPLINGS (虾饺) Pick out 12 shrimp and set aside. Crush the rest of the shrimp by pressing them under the side of a cleaver. Then chop further (use a knife to mince the shrimp if you don't have a cleaver). In a mixing bowl, combine whole shrimp, minced shrimp and CHINESE DRUNKEN CHICKEN (ZUI JI, 醉鸡) Regular Shaoxing wine (left) and Shaoxing Hua Diao wine (right). The latter usually has a more decorated label and is more expensive. Shaoxing wine (绍兴酒), or Shaoxing rice wine (sometimes spelt Shaohsing), is the most reputable variety of Chinese yellow wine (Huang Jiu/黄酒) that’s made of rice.It’s both an alcoholic beverage and a popular cooking condiment. CHONGQING NOODLES (XIAO MIAN, 重庆小面) The basic version. The basic version of Chongqing noodles consists of boiled noodles, blanched leafy greens, a well-seasoned broth and toppings like preserved vegetable, roasted peanuts, etc. Locals call this simple version Sù Miàn (素面) which means “plain noodles”. To add extra taste, it’s a common practice to add aspoonful of lard
CHINESE BEEF STEW WITH POTATOES (土豆炖牛肉) Then pour in about 600ml (2½ cups) of hot water. Over high heat, bring the water to a full boil. Then turn the heat down to the lowest. Cover the pot with a lid and leave to simmer for about 1½ hours until the beef becomes tender. 🛎 Tip: If available, use a FAIL-PROOF GINGER MILK CURD (姜汁撞奶) Make the curd. When the milk is ready, stir the ginger juice with a spoon. Pour the milk quickly onto the juice. Leave to set. Do not move the bowl or stir the milk. The curd will be fully set in about 10minutes.
MANGO SAGO WITH GRAPEFRUIT (杨枝甘露) Put the remainder of the cubes into a blender. Add coconut milk and cream (or milk). Blend to a very fine texture. Add some sugar if you prefer it a bit sweeter. Peel grapefruit then gently separate the juice-packed sacs (see note 2). When the tapioca pearls are ready to KUNG PAO CHICKEN, THE AUTHENTIC WAY (宫保鸡丁) Marinate the chicken. Cut the chicken into bite-size cubes then mix with cornstarch, water and sesame oil. Toast the peanuts (or cashew nuts) in a pan until lightly brown. Mix the sauce with the following ingredients: light soy sauce, dark soy sauce, black rice vinegar, Shaoxing rice wine, sugar, cornstarch & water. VEGAN DUMPLINGS WITH SPICY DIPPING SAUCE (素饺子) Fry the dumplings. Coat a frying pan with a thin layer of oil. Heat up over high heat. Place the dumplings in the pan. When the bottom part becomes golden brown, pour in water (enough to cover ⅓ of the dumplings) then cover with a lid. Uncover when the water evaporates completely. Cook another 30 seconds to crisp up. HAND-PULLED NOODLES (LA MIAN, 拉面), A FOOLPROOF RECIPE Drop the pulled noodle into boiling water. Repeat the procedure to pull other strips cut from the first piece of dough. Cook 1 minute for the thin noodles or 2 minutes for the wide noodles (While waiting, cut the second piece of dough into strips.). Transfer the STIR-FRIED NAPA CABBAGE WITH HOT & SOUR SAUCE (酸辣白菜) For this stir-fried Napa cabbage dish, I suggest you try slicing the cabbage this way: Cut off the end of the cabbage (about 1cm). Separate all the leaves with your hands. Lay one leave flat on the chopping board. Cut it into bite-sized pieces at a 30-degree angle. Repeat to finish all the leaves. BEEF DUMPLING SOUP (酸汤水饺) Beef dumplings in hot & sour soup Chinese dumplings (Jiaozi, 饺子) can be cooked in several ways: water-boiled, pan-fried, steamed or deep-fried. Although they are all tasty in their own ways, my personal favourite has to be the boiled ones. To make it even better for cold winter days, I love serving them in a tasty soup. * Skip to main content * Skip to primary sidebar* Home
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CHINESE RECIPE CENTRAL Find easy-to-follow recipes that help home cooks of all levels to make authentic Chinese food with confidence.TRENDING RECIPES
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Jian Bing, Chinese crepes (煎饼) -------------------------SICHUAN CLASSICS
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Kung Pao Chicken, the Authentic Way (宫保鸡丁)*
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Braised Tofu Sichuan Style (家常豆腐)*
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