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dish together: mix
SICHUAN BOILED BEEF (SHUI ZHU NIU ROU, 水煮牛肉) To marinate the beef slices, you would need to: Mix beef with salt, Shaoxing rice wine, dark soy sauce (or regular soy sauce), egg, cornstarch and water. Rub and stir with hand until all the liquid is absorbed. Drizzle a little sesame oil to separate the beef slices and to add extra flavour. 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. TURNIP CAKE (LO BAK GO, 萝卜糕) While waiting for the radish to cook, chop dried shrimp, mushroom, shallots and Chinese sausage into tiny pieces. Add oil to the wok/pot (cleaned & dried). Over medium heat, fry shallots until gold. Add Chinese sausage and fry until some fat is extracted. Stir in the dried shrimp and mushroom. Fry for a further minute. 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 MOUTH-WATERING CHICKEN (KOU SHUI JI, 口水鸡) Cook the chicken. Place all the ingredients from Group 1 into a pot filled with water (enough to immerse the chicken). Bring it to a full boil then turn the heat down. Leave to simmer with a lid on for 10 minutes. Remove from the heat and keep the chicken in the pot (covered) for a further 10 minutes. SICHUAN SPICY WONTON IN CHILI OIL (红油抄手) Spicy wonton in chili oil, known as Hóng Yoú Chāo Shǒu/红油抄手 (Red Oil Wonton), is one of the signature street foods (Small eats, 小吃) of Sichuan cuisine. Instead of being served in a broth like the classic Cantonese version, it comes with an aromatic, salty and pungent sauce. It takes 3 simple steps to put thisdish together: mix
SICHUAN BOILED BEEF (SHUI ZHU NIU ROU, 水煮牛肉) To marinate the beef slices, you would need to: Mix beef with salt, Shaoxing rice wine, dark soy sauce (or regular soy sauce), egg, cornstarch and water. Rub and stir with hand until all the liquid is absorbed. Drizzle a little sesame oil to separate the beef slices and to add extra flavour. 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. TURNIP CAKE (LO BAK GO, 萝卜糕) While waiting for the radish to cook, chop dried shrimp, mushroom, shallots and Chinese sausage into tiny pieces. Add oil to the wok/pot (cleaned & dried). Over medium heat, fry shallots until gold. Add Chinese sausage and fry until some fat is extracted. Stir in the dried shrimp and mushroom. Fry for a further minute. 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.
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. RED BEAN PASTE IN TWO WAYS (HONG DOU SHA, 红豆沙) Adzuki bean (spelling variations include azuki bean, aduki bean) is a type of small, round, red-coloured bean commonly found in East Asian cuisine.It’s about 5mm in diameter, a little bigger than mung bean. Another widely used name “red bean” is the literal translation of 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.
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. 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. 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 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.
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. 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. 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 Hi I'm Wei, the recipe developer and photographer behind Red House Spice, a food blog sharing delicious Chinese recipes that can be easily made at home. 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 Great fillings are essential to successful dumpling making. This guide offers ideas, tips and troubleshooting tricks. Four dumpling filling examples are also included. HOMEMADE DUMPLING WRAPPERS (ULTIMATE DUMPLING GUIDE PART 1 Another two types of dough. What I have outlined is the most commonly used all purpose dough for Chinese dumplings. If you prefer a dough that is more supple to work with and more tender when cooked, I recommend another two types of dough: SIX DUMPLING SAUCES (ULTIMATE DUMPLING GUIDE PART 5) No. 2: GARLIC & VINEGAR SAUCE. This is another dumpling sauce based on Chinese black rice vinegar (it’s really essential in Chinese cooking). Minced garlic is half cooked by hot oil. This is a common method in Chinese cuisine. TEN WAYS TO FOLD DUMPLINGS (ULTIMATE DUMPLING GUIDE PART 3 Here comes the most fun part of my Ultimate Dumpling Guide: folding dumplings into beautiful patterns. Even if there aren’t any set rules, it’s great to try different folding techniques to make your dumplings special. In this post, I’m sharing 10 folding methods. MUNG BEAN SPROUTS: HOMEGROWN GUIDE & A STIR-FRY RECIPE Known as lǜ Dòu Yá (绿豆芽) in Chinese, mung bean sprouts are widely used in Chinese cuisine to create savoury dishes, such as stir-fries, salads & soup. I love their crispy, juicy texture and the fact that they are low in calories (about 30 calories/100g) but packed with healthy nutrients.. Three golden rules to follow SPICY VERMICELLI STIR-FRY (ANTS CLIMBING A TREE, 蚂蚁上树 Don’t be put off by its weird name! “Ants climbing a tree” is a super tasty Sichuan dish containing vermicelli noodles, minced meat and pungent seasonings. HAR GOW: DIM SUM SHRIMP DUMPLINGS (虾饺) When shaping the wrappers: Put a ball of dough underneath the side of a cleaver.Press while moving side to side. This way the wrapper can be made very thin and even all around. An important tip: coat the cleaver (and the work surface) with a thin layer of oil to avoid sticking. BRAISED PORK BELLY (HONG SHAO ROU/红烧肉), AN EASY VERSION Pork belly chunks are braised with soy sauce, rice wine, sugar and spices to create a complex taste: salty, sweet, aromatic and umami. The skin and fat become gelatinous, not greasy and melt easily in yourmouth.
CHINESE RECIPE CENTRAL Hi I'm Wei, the recipe developer and photographer behind Red House Spice, a food blog sharing delicious Chinese recipes that can be easily made at home. 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 Great fillings are essential to successful dumpling making. This guide offers ideas, tips and troubleshooting tricks. Four dumpling filling examples are also included. HOMEMADE DUMPLING WRAPPERS (ULTIMATE DUMPLING GUIDE PART 1 Another two types of dough. What I have outlined is the most commonly used all purpose dough for Chinese dumplings. If you prefer a dough that is more supple to work with and more tender when cooked, I recommend another two types of dough: SIX DUMPLING SAUCES (ULTIMATE DUMPLING GUIDE PART 5) No. 2: GARLIC & VINEGAR SAUCE. This is another dumpling sauce based on Chinese black rice vinegar (it’s really essential in Chinese cooking). Minced garlic is half cooked by hot oil. This is a common method in Chinese cuisine. TEN WAYS TO FOLD DUMPLINGS (ULTIMATE DUMPLING GUIDE PART 3 Here comes the most fun part of my Ultimate Dumpling Guide: folding dumplings into beautiful patterns. Even if there aren’t any set rules, it’s great to try different folding techniques to make your dumplings special. In this post, I’m sharing 10 folding methods. MUNG BEAN SPROUTS: HOMEGROWN GUIDE & A STIR-FRY RECIPE Known as lǜ Dòu Yá (绿豆芽) in Chinese, mung bean sprouts are widely used in Chinese cuisine to create savoury dishes, such as stir-fries, salads & soup. I love their crispy, juicy texture and the fact that they are low in calories (about 30 calories/100g) but packed with healthy nutrients.. Three golden rules to follow SPICY VERMICELLI STIR-FRY (ANTS CLIMBING A TREE, 蚂蚁上树 Don’t be put off by its weird name! “Ants climbing a tree” is a super tasty Sichuan dish containing vermicelli noodles, minced meat and pungent seasonings. HAR GOW: DIM SUM SHRIMP DUMPLINGS (虾饺) When shaping the wrappers: Put a ball of dough underneath the side of a cleaver.Press while moving side to side. This way the wrapper can be made very thin and even all around. An important tip: coat the cleaver (and the work surface) with a thin layer of oil to avoid sticking. BRAISED PORK BELLY (HONG SHAO ROU/红烧肉), AN EASY VERSION Pork belly chunks are braised with soy sauce, rice wine, sugar and spices to create a complex taste: salty, sweet, aromatic and umami. The skin and fat become gelatinous, not greasy and melt easily in yourmouth.
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. 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 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. KUNG PAO CHICKEN, THE AUTHENTIC WAY (宫保鸡丁) The Cooking Procedure. It takes 4 simple steps to cook Kung Pao chicken. Here is a summary of what to expect in each step: Marinate the chicken.Cut the chicken into bite-size cubes then mix with cornstarch, water and sesame oil. VEGAN DUMPLINGS WITH SPICY DIPPING SAUCE (素饺子) To celebrate the coming Winter Solstice (Dōng Zhì, 冬至), I’m sharing a recipe of my favourite vegan dumplings (Sù Jiăozī, 素饺子). They are filled with five-spice tofu, shiitake mushroom, Chinese chives and accompanied with a spicy dipping sauce. It’s simple, healthy and very satisfying!. An introduction to WinterSolstice tradition
CHINESE BEEF STEW WITH POTATOES (土豆炖牛肉) Today’s recipe, Chinese beef stew with potatoes (土豆炖牛肉), is a hearty, comforting dish that my dad used to cook regularly. Beef chunks are slowly braised with a HAND-PULLED NOODLES (LA MIAN, 拉面), A FOOLPROOF RECIPE The basic workflow. Before we get down to the detailed explanations, let me first outline the procedures for making hand-pulled noodles. Make a smooth, fairly firm dough using flour, salt & water. MANGO SAGO WITH GRAPEFRUIT (杨枝甘露) Grapefruit. In fact, many places serve mango sago garnished with pomelo (a large citrus fruit which resembles grapefruit in flavour) instead. I prefer grapefruit for its more vibrant colour and its lightly acidic and bitter taste. FAIL-PROOF GINGER MILK CURD (姜汁撞奶) A “magical” curdling process. Originating in Shawan town, Guangdong province in China, ginger milk curd (姜汁撞奶) is one of the most popular desserts in Cantonese cuisine. 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. Consumer Privacy Information We and our advertising partners collect personal information (such as the cookies stored on your browser, the advertising identifier on your mobile device, or the IP address of your device) when you visit our site. We, and our partners, use this information to tailor and deliver ads to you on our site, or to help tailor ads to you when you visit others' sites. To tailor ads that may be more relevant to you, we and/or our partners may share the information we collect with thirdparties.
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There are only a few days to go until we enter the Year of the Rat (鼠年). I’ve selected a collection of classic dishes that are great for this special occasion.Discover
CULINARY TOUR 2020: JOIN ME AND TASTE THE ESSENCE OF CHINA MAPO TOFU, THE AUTHENTIC WAY (麻婆豆腐) COLOURFUL DUMPLINGS FOR CHINESE NEW YEAR (ULTIMATE DUMPLING GUIDE PART6)
HAND-PULLED NOODLES (LA MIAN, 拉面), A FOOLPROOF RECIPECLASSIC CHINESE
BLACK PEPPER BEEF STIR-FRY (黑椒牛柳) BRAISED SPARE RIBS WITH BLACK BEAN SAUCE (豆豉炖排骨) CHICKEN MEATBALL NOODLE SOUP (肉丸汤面) CHINESE PORK BURGER (ROU JIA MO 肉夹馍)Discover more
RICE & NOODLES
EGG FRIED RICE NOODLES (鸡蛋炒米粉) CHINESE SOY SAUCE RICE PILAF (酱油炒饭) XI’AN BIANG BIANG NOODLES (+VIDEO) CHINESE STYLE ONE-POT CHICKEN RICE (葱油鸡饭)Discover more
LATEST POSTS
VEGAN DUMPLINGS WITH SPICY DIPPING SAUCE (素饺子) Filled with five-spice tofu & Chinese chives and served with a delicious dipping sauce, these vegan dumplings are a great treat forall.
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SICHUAN PEPPER (花椒): YOUR QUESTIONS ANSWERED What is Sichuan pepper? What does it taste like? Is there a substitute? How is it used? How to judge its quality? Read my complete guide to this unique spice.VIEW RECIPE
CHONGQING NOODLES (XIAO MIAN, 重庆小面) Fiercely spicy, mouth-numbing and super aromatic, Chongqing noodles is one of the most popular street foods of China. Follow my recipe tomake it at home!
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CANTONESE MOONCAKE WITH SALTED EGG YOLK (广式月饼) Beautiful in appearance and sophisticated in taste, Cantonese mooncake with salted egg yolk & lotus seed paste is a delectable festive treatworth the effort.
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BEEF CHOW FUN (BEEF HO FUN, 干炒牛河) Succulent beef slices stir fried with soft, springy rice noodles then seasoned with soy sauce, beef chow fun is a classic Cantonese delicacynot to miss.
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SHRIMP & PORK SHUMAI (鲜虾猪肉烧卖) One of the most popular Cantonese dim sum dishes, shrimp & pork shumai is delicate, tasty and very easy to make in your own kitchen.VIEW RECIPE
ZONGZI: CHINESE STICKY RICE DUMPLING (粽子) A classic treat for Dragon Boat Festival. With this informative recipe you will make sweet and savoury Zongzi (Chinese sticky rice dumplings)with great ease.
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STEAMED BAO BUNS (BAOZI, 包子), A COMPLETE GUIDE Tasty, juicy filling with soft, fluffy wrappers, homemade bao buns are super comforting! This guide offers tips and tricks to ensure a fail-proof cooking experience.VIEW RECIPE
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Hi I'm Wei, the recipe developer and photographer behind Red House Spice, a food blog sharing delicious Chinese recipes. I also organize Culinary Tours of China for those who love to discover China first hand through delicious food. Read More…STAY CONNECTED
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