Material:
Tofu, pepper, onion.
Practice:
1, 2 tofu, cut into pieces, with Shuitang look, fry, then put chili cook pot, then put chopped green onion came alive again in curd.
Spicy Chicken
A few years ago in the restaurant to taste a dish, Ma’s lips were shaking, but it has been my favorite, 100 Buyan eat.
Material:
Chicken, chili, pepper, salt, sugar or brown sugar, Shi Sanxiang, soy sauce.
Practice:
1, first chicken marinated with soy sauce and Shi Sanxiang two hours;
2, oil the chicken Zhashu;
3, pan left lots of oil, pepper and soy pepper into pot, then stir into the chicken;
4, stir for about 10 minutes into the sugar, plate and serve.
Spicy Chicken
Tips: the best fried chicken and fried twice through, so fried chicken at a time when the stranger had to worry about.
material：
- 1 medium cucumber
- 2 sticks celery
- 3 tablespoons oil
- 470g (15oz) can pineapple pieces
- 2 tablespoons tomato sauce
- 1/4 cup white vinegar
- 1 cup water
- 1 chicken stock cube
- 11/2 tablespoons corn flour
- 1.25kg (2 1/2lb) lean pork chops
- 2 teaspoons sugar
- 3 tablespoons soy sauce
- 1 tablespoon dry sherry
- 1 egg yolk
- 1 large onion
- 8 shallots
- 1 red pepper
- 125g (40oz) mushrooms
Drain meat from marinade, reserve liquid. Toss meat lightly in corn flour. Heat oil, cook meat until golden brown and cooked through, about seven minutes. Do this in several batches so meat browns well; drain well.
Peel and slice onion; slice shallots diagonally; slice pepper thickly, remove seeds; slice mushrooms and celery, cut the cucumber into quarters, lengthwise, remove seeds, cut cucumber into slices.
Heat three tablespoons oil in large pan, add all the prepared vegetables, saut three minutes. Drain pineapple and add pineapple syrup to pan with marinade from meat, remaining soy sauce, tomato sauce, vinegar and crumbled stock cube. Blend extra corn flour and water, add to pan, stir until sauce boils and thickens. Add pineapple pieces, season with salt and pepper.. Add pork, stir until combined.
“Chinese Cooking” is characterized by:
Distinct Regional Flavors – Since China is a very large and a very ancient country, with varying ethnic and cultural traditions, and since China possesses an abundance of agricultural resources that reflect local and regional differences in climate, products, customs and habits, it has developed a variety of local and regional food flavors over the course of its long and illustrious history. One of the most common – and generally accurate – generalizations regarding China’s eating habits is the saying “rice in the south, noodles in the north”. A similar broad – and broadly accurate – saying is the following: “sweetness in the south, saltiness in the north, sourness in the east and spiciness in the west”, which corresponds to the cooking traditions characterized especially by Bashu (Sichuan Province), Qilu (Shandong Province), Huaiyang (Jiangsu Province) and Yuemin (Guangdong and Fujian Provinces), respectively.
The Inclusion of “Medicinal” Foodstuffs/ Herbs – The cooking tradition of China, since time immemorial, has been intricately linked to the use of herbs and other foodstuffs and/or spices that are believed to have a beneficial effect on the body, and in some cases may be considered as part of a traditional (“folk” or “ancestral”) treatment. Some of these foodstuffs/ herbs may be quite tasty in and of themselves, and might be desired as a taste enhancer even should their putative medicinal value be proven to be nonexistent. Other of these “medicinal” foodstuffs/ herbs are considered mildly toxic in other parts of the world, though their use in China does not seem to have caused alarm, which is of course what one would expect to have happened if they really were harmful.
Holistic Aesthetic Appeal – Chinese cooking has traditionally placed a great deal of emphasis on the aesthetic appeal of the individual dish as well as on the role the individual dish plays in the totality of the dining experience. Inherent in this sentiment is the attention paid to the harmony and balance of the ingredients of an individual dish – the dish’s texture, color, aroma, and flavor – as well as the part played by the taste, appearance, etc., of the individual dish in comparison to the tastes, appearances, etc., of all of the dishes being served.
This emphasis on aesthetic appeal extends also to the particulars of the tableware, the aim being to create a harmonious balance not only with respect to the makeup of the individual dish and with respect to the complementarity between the types of dishes being served, but also with respect to the setting in which the dining experience is to occur. Part and parcel of this emphasis is also on the sequence and rhythm in which dishes are served, and even concerns the naming of individual dishes, as there exists a long tradition in Chinese society for naming things – from garden ponds to mountain vistas – either after the highbrow (eg., after a famous literary passage) or after a nickname that appeals to everyman (such as the dish Red Lion’s Head (Fried Meatballs in Brown Sauce) or the dish Beggar’s Chicken (Roasted Chicken in “Yellow Mud”, i.e., Roasted Chicken in thick yellow gravy)).
In sum, while “Chinese Cooking” combines several features that may be common to many other national cooking traditions, it embraces other features that set it distinctly apart from, for example, “Italian Cooking”.
Chinese food seems to taste better eaten with chopsticks which are the special utensil Chinese use to dine. It will be an awkward experience for foreigners to use chopsticks to have a meal. Fortunately, learning to eat with chopsticks is not difficult.
The truth of using chopsticks is holding one chopstick in place while pivoting the other one to pick up a morsel. How to position the chopsticks is the course you have to learn. First, place the first chopstick so that thicker part rests at the base of your thumb and the thinner part rests on the lower side of your middle fingertip. Then, bring your thumb forward so that the stick will be firmly trapped in place. At least two or three inches of chopstick of the thinner end should extend beyond your fingertip. Next, position the other chopstick so that it is held against the side of your index finger by the end of your thumb. Check whether the ends of the chopsticks are even. If not, then tap the thinner parts on the plate to make them be even. Ok, now you are going to practice. Just place a little pressure on the upper chopstick, the one against your index finger, to make it pivot on the index finger while keep the bottom chopstick stationary. Isn’t it easy?
Dining in China
After a little practice, you can use them to enjoy your Chinese food. Certainly in the first a few attempts, you have to take care.
Using chopsticks to eat rice is a problem to most foreigners. Generally the tip to eat rice is to bring one’s rice bowl close to one’s mouth and quickly scoop the rice into it with one’s chopsticks. Since this is difficult for foreigners and so simply lifting portions of rice to the mouth from the bowl held in the other hand is perfectly acceptable.
There are superstitions associated with chopsticks too. If you find an uneven pair at your table setting, it means you are going to miss a boat, plane or train. Dropping chopsticks will inevitably bring bad luck. Crossed chopsticks are, however, permissible in a dim sum restaurant. The waiter will cross them to show that your bill has been settled, or you can do the same to show the waiter that you have finished and are ready to pay the bill.
In Central China, if a baby is born, his father will send Red Boiled Egg to announce the news. An even number, usually six or eight, of Red Boiled Egg with a black point dotted on one end will be delivered for a boy, and an odd number, usually five or seven without black point for a girl.
Fish is always served to symbolize prosperity and wealth accumulation in the New Year’s Eve.
There are other foods and snacks symbolizing good wishes under special circumstances, such as duck, chicken and melon seeds.
Long noodles, a symbol of longevity in Chinese food culture
Table manners
In China, since people eat together, usually the host will serve you some dishes with his or her own chopsticks to show his or her hospitality. Since this is different with the Western customs, you can leave the food alone if you feel too awkward. There some other rules you are suggested to follow to make your stay in China happier, though you will be forgiven if you have no idea what they are.
Never stick your chopsticks upright in the rice bowl, since that usually appears on the funeral and is deemed extremely impolite to the host and seniors present.
Make sure the spout of the teapot is not facing anyone. The proper way is make it direct outward from the table.
Don’t tap on your bowl with your chopsticks, since that will be deemed insult to the host or the chef.
Never try to turn a fish over and debone it yourself, since the separation of the fish skeleton from the lower half of the flesh will usually be performed by the host or a waiter. Superstitious people will deem bad luck will ensue and a fishing boat will capsize otherwise.
Food Symbolism
In China, foods are given different meanings, so that in certain occasion a kind of food, can only be eaten by some specific individuals, or a kind of food must be eaten in specific occasion.
Dumplings, a festive Chinese food
Usually, an honored guest will be served a snapper’s head or shell to hail him and show warmly welcome in some districts.
Long noodle is the symbol of longevity in China, so that youngsters or seniors all will have a bowl of Long Life Noodle to expect a healthy life.
Material:
Eggplant, pig meat.
Seasoning:
Sichuan bean paste, garlic, ginger, Shaoxing wine, soy sauce, sugar, salt, shallot, vinegar.
Practices:
1, Wash eggplant and cut into 4 cm-long segment, in order to save time so it can be grasped in advance so that salt softened eggplant;
2, Cong Jiangsuan mince, Sichuan bean paste mince;
3, let boil a little bit of hot oil, pour salt over the eggplant grasping section;
4, quick stir fry will be cut stir-fry of soft. Remove and stand-by;
5, when the boil be hot, add oil;
6, speeding fragrant ginger and garlic;
7, put into the pig meat Stir-fry;
8, stir fry the pork meat off hygiene, Chao Chu flavor, add chopped green onion;
9, chopped into duplicating the bean paste;
10, Chao Chu re-cooked flavor, and marked into the Shao liquor, or else dishes are not red;
11, put the soft eggplant into the stir-Article;
12, add sugar, soy sauce, stir fry seasoning evenly fusion flavor;
13, with a little water, starch hook thin Euryale ferox, add garlic;
14, stir fry pan you can even transfer to a plate.
Material:
500 grams of pork ribs, soy sauce 30ml, soy sauce 15ml, barbecued pork sauce 30ml, tomato sauce 15ml, onion 1, ginger 3, 15 pepper, brown sugar 15 grams, five-spice powder 5 grams, brandy 30ml (can be replaced by a high degree of liquor) , honey 15ml.
Practices:
Pork big row
Practices:
1, ribs washed, cut into-inch segment will be outside of all except honey sauce, and onions, ginger, and pepper into the ribs together, the mixing uniformity;
Pork big row
Technology: Braised taste: ketchup taste
Ingredients: Tofu (500 grams) tomato sauce (100 grams)
Seasoning: wheat flour (10 grams) egg (50 grams) monosodium glutamate (5 grams) salt (10 grams) white granulated sugar (150 g) green onions (5 g) ginger (5 g) wine (10 grams) of vegetable oil (50 grams) of starch (pea) (50 grams)
Craftsmanship
1. a big tofu Will be cut into small square, with water boiled fish out, the flour, eggs into a bowl and mix thoroughly, pour tofu inside.
2. Pot lit and placed in Heat peanut oil would be absorbed tofu paste fish out the oil.
3. Pan release base oil, add onions, ginger, tomato sauce Chaochu fragrance, add sugar, salt, cooking wine, monosodium glutamate, soup, 100 ml, the tofu into the stew with Wei Huo, thicken sauce, a spoon before Linru Oil can be a little out.
Technology tips
50 grams of vegetable oil raw materials is real consumption, because there have been deep-fried the process of the system is required to prepare about 300 grams of vegetable oil.
Dishes taste
Sweet and sour flavor, color ruddy, quality tender fairly tapped when inserting.
Nutrition Recipes
Tofu: Tofu-rich protein, and tofu protein is a complete protein, contains not only the eight essential amino acids the human body, and the ratio is close to the human body needs a higher nutritional value; a lower blood lipids, protection of vascular cells, the role of prevention of cardiovascular disease . In addition, the tofu on the after-care, diet, delicate skin is also very good.
Process: The original stew tastes: salty flavor
Ingredients: Beef (Feishou) (500 g) potatoes (250 grams)
Seasoning: wine (10 grams) onion (10 grams) ginger (10 grams) pepper (3 g) Octagon (2 grams) salt (5 grams) monosodium glutamate (3 g) salad (20 grams)
Craftsmanship
1. The beef will be cut into pieces, scalded with boiling water about fish out.
2. Wash the potatoes to Peel and cut into small pieces, soaked with water reserve.
3. Ginger slices, spring onions cut into sections.
4. Pot plus base oil Heat Put beef fried to the surface of the water, then add broth and spices, stir-boil, skim foam floats, transfer low heat, till the time Bacheng rotten, and then into the potato block and simmer, till the potatoes tasty and, when Su Lan, Sheng into the soup that is good within.
Technology: steamed taste: based Xianxian
Ingredients: carp (400 g)
Accessories: fat fat meat (50 grams) ham (50 g) bamboo shoots (50 g) mushrooms (dry) (25 g)
Seasoning: Salt (5 grams) wine (25 grams) onion (25 grams) ginger (15 grams) monosodium glutamate (1 g) white granulated sugar (10 grams) vinegar (15 grams) of vegetable oil (20 grams)
The carp contains the protein nature superior and complete, easy to digest the absorption, is the hepatorenal disease, the heart cerebrovascular disease patient’s good protein originates, Chang Shike strengthens the disease-resistant ability, the hepatitis, nephritis, hypertension and heart disease, chronic bronchitis and other disease patients may frequently edible;
Steamed crucian carp
Main material: Carp 400 grams
Supplementary material: The ham intestines 50 grams, winter bamboo shoot 50 grams ,shiitake mushrooms (do) 25 grams ,
Seasoning: Salt 5 grams, cooking wine 25 grams, green onion 25 grams ,ginger 15 grams, monosodium glutamate 1 gram ,white granulated sugar 10 grams ,vinegar 15 grams, vegetable oil 20 grams.