Archive for April, 2011

Celery With Bean Curd Cheese

Apr 19th, 2011 Posted in Vegetable recipes | no comment »

Celery With Bean Curd Cheese

In temperate countries celery is also grown for its seeds. Actually very small fruit, these “seeds” yield a valuable volatile oil used in the perfume and pharmaceutical industries.

They also contain an organic compound called apiol. Celery seeds can be used as flavouring or spice, either as whole seeds or ground and mixed with salt, as celery salt. Celery salt can also be made from an extract of the roots. Celery salt is used as a seasoning, in cocktails (notably to enhance the flavour of Bloody Mary cocktails), on the Chicago-style hot dog, and in Old Bay Seasoning.

Celery, onions, and bell peppers are the holy trinity of Louisiana Creole and Cajun cuisine. Celery, onions, and carrots make up the French mirepoix, often used as a base for sauces and soups. Celery is a staple in many soups, such as chicken noodle soup.

Ingredients for Celery With Bean Curd Cheese:
500 grams (1.1 lb) celery
30 grams (1 oz) bean curd cheese
10 grams (2 tsp) sugar
2 grams (1/3 tsp) salt
1 gram (1/4 tsp) MSG
10 grams (2 tsp) salad oil

Directions to cook Celery With Bean Curd Cheese:
1. Cut the celery on a slant into shreds. Quick-boil these along with bean curd cheese which should also be cut into shreds of preferable thickness. When the water boils, take out, drain off the water and place in a bowl.
2. Heat the oil in a wok to 200-220ºC (390-430ºF) and pour on the celery and bean curd cheese. Add the salt, sugar, MSG, and salad oil. Mix well and serve.

Features: Brightly colored.

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Drunken Crabs

Apr 18th, 2011 Posted in Seafood recipes | no comment »

Drunken Crabs

Crabs are generally covered with a thick exoskeleton, and armed with a single pair of chelae (claws). Crabs are found in all of the world’s oceans, while many crabs live in

fresh water and on land, particularly in tropical regions. Crabs vary in size from the pea crab, a few millimetres wide.

Ingredients for Drunken Crabs:
10 live crabs about 1,500 grams (3.3 lb)
500 grams (1 cup) strong liquor
500 grams (1 cup) cooking wine
25 grams (4 tsp) salt
2 1/2 grams (1/12 oz) Chinese prickly ash
25 grams (5/6 oz) deied orange peel
10 grams (2 tsp) sugar
50 grams (1 2/3 oz) sliced ginger

Directions to cook Drunken Crabs:
1. Wash the crabs clean, drain off the water and put in a container with a small opening.
2 Let the salt and sugar dissolve in the liquor and wine and then pour the mixture into the container (to fully submerge the crabs). Add the Chinese prickly seal. It will be ready to serve a week later. On hot days, it can be served 3 days later.

Features:Strongly aromatic from the liquor and wine.

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Chinese Wonton

Apr 12th, 2011 Posted in Dim Sum recipes | no comment »

chinese_Wonton

The wrapper of the wonton is thin and tastes soft and smooth, the filling is rather fresh, and the soup is clear and tasty.

Originating in northern China, wonton is a

traditional food in China. In ancient times, Chinese people regarded it as a kind of sealed meat bun without any opening and named it ‘Hun Dun’ (chaos). At that time, a wonton is the same as a dumpling. Since then, the dumpling hasn’t been changed too much, but the wonton has been developed a lot in southern China, having its own style.

Ingredients for Chinese Wonton:
chopped lean pork, 150 g
wrappers (made of flour), 150 g
dried small shrimps
salt
chicken essence (bouillon/stock) or monosodium glutamate
cooking wine
sesame oil
chopped ginger
chopped green onion
Note: the amount of the ingredients especially the seasonings listed above can be appropriately used according to one’s personal taste.

Directions to cook Chinese Wonton:
1.Place the chopped lean pork into a bowl. Add in some cooking wine, chopped ginger, chopped green onion, salt and chicken essence. Stir it well with chopsticks or a teaspoon.
2.Take one piece of wrapper, and smooth it in one hand. Pick some of the fillings, and put at the corner of the wrapper (the filling should be less than that of the dumplings). Roll it up and pinch the two sides together. The result is a hat-like wonton.
3.Place a wok over high heat. Add in half a wok of water. Add the wontons one by one till the water is boiling. Add in 1/4 table spoon of water when it boils. Repeat this twice. Turn off the heat. Scoop out 1 tablespoon of soup and pour in to a soup bowl. Pick out the boiled wontons with a table spoon or a colander and add to the bowl.
4.Add in salt, chicken essence, chopped green onion, sesame oil and dried small shrimps. Stir slowly and thoroughly with the teaspoon.

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Egg Noodles with Tomato

Apr 11th, 2011 Posted in Noodles recipes | no comment »

Tomato And Egg Noodles ,also known as “noodles with scrambled egg and tomato“,is a quick meal recipes for family cooking as it’s simple practice and very delicious at the same time.Follow us to cook it now.

Ingredients for Egg Noodles with Tomato:
1 tomato
2 eggs
150g noodles

Seasonings for Egg Noodles with Tomato:
15ml peanut oil
20g garlic
2 slices ginger
3 green onions
5g salt

Step by step to cook Egg Noodles with Tomato:
1. Wash and peel the tomato, cut it into small pieces.
2. Stir the eggs and then fry 2 minutes in a pan.
3. Add the seasonings and tomato pieces into the pan, stir-fry them with eggs for about 3 minutes.
4. Cooked noodles, then doused with tomato and eggs, blend well.serve 2-3.
A broken yolk, edges browned to a crisp, covered with grease and sludge from the wok – in what universe would this be the correct way to cook an egg? But it’s one of the best things I’ve ever tasted on top of a bowl of tomato egg noodles or added to an order of bedspread noodles.

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Hot and Sour Soup

Apr 5th, 2011 Posted in Soup recipes | no comment »

Hot and Sour Soup

Hot and Sour Soup is mainly made of pork shreds, sausage, egg, mushroom, and dried bean curd sheet. It is usually eaten after the meal, helping to sober one up,

getting rid of the grease and aiding digestion. It is also a good choice when you lose your appetite.

Ingredients for Hot and Sour Soup:
1/4 piece of dried bean curd sheet or 50 g beancurd (tofu)
3-4 fresh mushrooms
50 g lean pork
50 g chicken breast
20 g sausage
1 egg

Seasonings for Hot and Sour Soup:
chopped green onion
pepper powder
cooking wine
sesame oil
vinegar
soy sauce
chicken essence (chicken stock/bouillon)
salt
wet cornstarch (the proportion of cornstarch and water is ususally 1:2)
Note: the amount of the seasonings listed above can be appropriately used according to one’s personal taste.

Directions to cook Hot and Sour Soup:
1. Fill the wok with three bowls of water. Turn on the heat. Add the lean pork when the water is boiling and add in the cooking wine to get rid of the fishy smell. Boil it for 10-15 minutes until it is 80% cooked. Turn off the heat and remove it from the wok, through a colander and place on to a plate. Repeat to process the chicken breast.
2. Wash and clean the mushroom, sausage and dried bean curd sheet, cut them into shreds, and place on to separate plates. Cut the boiled lean pork and chicken breast into shreds, and place on to separate plates, too. Crack the egg into a bowl or a small basin and beat it.
3. Pour the water out of the wok, and Add in the dried bean curd sheet, mushroom, sausage, lean pork and chicken breast shreds, and add in 3/4 bowl of water until all of the ingredients are immersed. Turn on the heat.
4. Prepare a soup bowl by putting in it the pepper powder, vinegar, and chopped green onion. When the liquid in the wok is boiling, change to low heat and stew it for 2-3 minutes. Turn to high heat again, add in the salt, soy sauce, wet cornstarch, chicken essence and egg soup. Once the egg soup resembles a yellowish flower floating about the water, turn off the heat. Spoon them out of the wok and pour into the prepared soup bowl. Add in the sesame oil, finally.

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Garlic shrimp

Apr 4th, 2011 Posted in Seafood recipes | no comment »

Garlic Shrimp

Shrimp is high in calcium, iodine and protein but low in food energy. A shrimp-based meal is also a significant source of cholesterol, from 122 mg to

251 mg per 100 g of shrimp, depending on the method of preparation.[6] Shrimp consumption, however, is considered healthy for the circulatory system because the lack of significant levels of saturated fat in shrimp means that the high cholesterol content in shrimp actually improves the ratio of LDL to HDL cholesterol and lowers triglycerides.

Ingredients for Garlic shrimp:

Large Prawns 500 g (10pcs)
Chopped Garlic 3 tbsp
Grated Ginger 1 tbsp
Spring Onion 1 stalk (chopped)
Ginger Juice 1 tbsp
Salt 1/2 tbsp
Peper 1/4 tbsp
Shaoxing Wine 1 tbsp
Light Soy Sauce 1 tbsp
Superior Broth 3 tbsp
Sugar 1 tbsp
Cornflour 1/3 tbsp
Sesame Oil & Pepper a little

Directions to cook Garlic shrimp:
1. Clean and wipe dry the prawns, cut into 2 halves. Marinate them for about 15 minutes with seasoning, dust the cornflour on the prawns
2. Bush oil to a dish, bake for 1 minutes, put the prawns on, cut side down. Bake the prawns for 3 minutes, turn the prawns up-side-down, add sauce
3. Add chopped garlic & grated ginger, bake for 3 minutes
4. Dust the chopped spring onion over the prawns, dish up and serve. Enjoy this great tasting Baked Prawns With Garlic recipe.

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Peppery Shredded Chicken

Apr 1st, 2011 Posted in Chicken recipes | no comment »

Peppery Shredded Chicken

The meat of the chicken, is a type of poultry meat. Because of its relatively low cost, chicken is one of the most used meats in the world. Nearly all parts of the bird can be used for

food, and the meat can be cooked in many different ways.

Ingredients for Peppery Shredded Chicken
1 pound ground beef
1 egg
5 tablespoons ketchup, divided
2 tablespoons prepared mustard
1/2 cup dry bread crumbs
2 tablespoons onion soup mix
1/4 teaspoon pepper
1/4 cup sugar
1/4 teaspoon salt
2 tablespoons brown sugar
2 tablespoons cider vinegar

Directions to cook Peppery Shredded Chicken:
1. In a bowl, lightly beat the egg. add 2 tablespoons of ketchup, mustard, bread crumbs, dry soup mix, salt and pepper. Crumble beef over mixture and mix well. Shape into an oval loaf.
2. Place in a shallow 1-qt. microwave-safe dish; cover with waxed paper. Microwave on high for 11-12 minutes or until meat is no longer pink, rotating a half turn once; drain.
3. In a small bowl, combine the sugars, vinegar and remaining ketchup; drizzle over meat loaf. Cover and microwave on high for 3-5 minutes. Let stand for 10 minutes before slicing.

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