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Archive for the ‘ChinaCook’ Category

Chicken Teriyaki Ginger Flavor

Recipe Chicken Teriyaki Ginger Flavor

We added a ginger flavor to teriyaki that everybody loves.
First:

Chop the skin of chicken thighs with the tip of fork or knife, rub the and leave it for 15 min.

Step 1

Slice lettuce into thin strips, soak in water and drain in a sieve.


Second:
Heat vegetable oil in a frying pan over medium heat, put chicken with skin side down until it is brown, turn over, cover the pan, reduce the heat and cook the chicken well.

Step 1

Remove excess oil of the and fry after rubbing them. When cooked, cut them into bite-sized pieces, put on the lettuce on the plate, put grated raddish on top and sprinkle with chopped leeks. Pour the sauce if there is any left.

Step 2

Mushrooms Salad

Recipe Mushrooms Salad


First:

Trim off the root of shimeji and maitake, and separate into small clusters.

Trim off the root of enoki and cut into bite-size.

Trim off stems from sayaingen (green beans), and cut diagonally.

Mix .


Second:
Boil shimeji, maitake, enoki and sayaingen (green beans) in salt-added hot water for short time, drain in a sieve.

While boiled mushrooms are hot, mix with and serve on a plate.

SPAM Sushi

Recipe SPAM Sushi


First:

To prepare for , wash rice and drain in a sieve. Transfer rice to the rice cooker. Wipe konbu kelp with a well-wrung damp cloth to clean. Place kelp on top of the rice. Add water following the machine’s standard amount for cooking sushi rice. Switch on the machine and cook.. (Water should reach the 2.5 cup line for sushi rice.)

Cut SPAM into 8 slices.

Remove the seed from avocado and cut into 8 slices.

Cut onion into thin vertical slices and let it soak in water. Squeeze out excess moisture.

Chop off the stem of a thin leek. Cut into thin strips 4-5cm(1.5-2 inches) in lengths.

Lightly pass sheet of nori seaweed over flame to make it crisp. Cut into 1cm(0.4 inch) wide strips that will be used as a belt to wrap the sushi.


Second:
Pour a little of the sweetened vinegar inside the handai (large wooden sushi bowl) and evenly spread. When rice is cooked, remove the kelp and tranfer to the handai. Evenly pour the rest of the sweetened vinegar over the rice and let it sit for 1-2 minutes to blend in. Mix rice with shamoji (flat wooden spoon) in a fast slicing motion and swiftly cool by fanning.

Lightly grease the frying pan and grill SPAM on both sides until brown. Season with pepper. Then cut the slices of SPAM vertically into half.

Use a well-wrung damp cloth to shape the into one long bar. Then cut the bar into 24 rectangular blocks (like the size of a regular sushi).

Put mayonnaise and Japanese karashi mustard as you like on each block of . Use a combination of SPAM or avocado, onion or white leek to top the rice. Then secure the sushi block with a belt of nori seaweed. Dip into soy sauce as you like.

Vegetables over Crispy Noodles

Recipe Vegetables over Crispy Noodles


First:

Cut pork into thin slices and soak in pork marinade. Coat with potato starch.

Sprinkle salt over frozen seafood and soak in boiled water. When thawed drain well.

Cut canned bamboo shoots into bite size pieces.

Lightly boil young corn and wash with cold water.

Peel carrots and cut into rectangular slices (as in bamboo shoots).

Cut white leeks diagonally. Wash garlic sprouts, drain and cut into 3 to 4 cm(1.2-1.5 inch) long pieces.

Soak cloud ear mushroom in water until soft. Remove hard portion of stem and cut into bite size pieces.


Second:
Heat 1 tbs of oil in Chinese wok and stir fry pork strips. When brown add seafood mix and fry until shrimps turn red. Remove into separate dish.

Put 1 tbs of oil in wok; stir fry garlic sprouts. When browned add bamboo shoots, young corn, white leek and cloud ear mushrooms.

Add pork, seafood and soup stock. Simmer in low heat for 2 to 3 minutes.

Pour potato starch soaked in water. When thickened add sesame oil and mix gently.

Place crispy Chinese noodles on dish and pour vegetable, meat and seafood mixture on noodles.

Tempura

Recipe Tempura

Make tempura out of your favorite ingredients.
First:

Wash sweet potato thoroughly with its skin on. Cut crosswise into round slices 7-8 mm(0.25-0.3 inch) thick and soak in water.

Scrape out pumpkin seeds and pulp, and cut into slices 6-7 mm(0.25 inch) thick. Plunge sweet potato and pumpkin briefly in water. Place the wet vegetables on heat-resistant plate and microwave for 1-2 minutes to soften a little. Cooking time is for 600-watt microwave.

Step 2

Peel lotus root and slice into 4 round pieces. Soak in water.

Chop off the stem end of eggplant and cut lengthwise into 4 pieces. If it is still long, cut in half crosswise diagonally.

Wash ooba leaves (perilla) thoroughly with water and pat dry.

Remove kernel of umeboshi (pickled plum).

Mix . Mix egg and ice water in a bowl, add flour, and mix lightly. If overbeaten, the batter will not produce a crispy finish when fried.

Put ingredients of in small pot and bring to boil.

Drain grated daikon radish lightly in sieve.

Preheat cooking oil to 170 degrees C(338 degrees Fahrenheit).


Second:
Dust each vegetable lightly with flour, dip them in batter and deep-fry sweet potato, pumpkin, and lotus root first until crispy. Then deep-fry eggplant, ooba leaves and umeboshi in that order. Remove from oil and drain well.

Step 1

Arrange on serving plate and serve with and .

Step 2

Fried Onigiri Rice Balls

Recipe Fried Onigiri Rice Balls

Enjoy the flavor of Soy Sauce
First:

Separate rice into 4 to 6 portions, wet hands and sprinkle salt, place one portion of rice and roll with hands. Tip: Put one portion in rice bowl and cover with another rice bowl. Shake it up and down to make ball then shape neatly with hands.

Step 1


Second:
Put little oil in frying pan, place onigiri rice balls and fry over low heat until browned. Coat onigiri with soy sauce and turn over; fry until brown and serve.

Step 1

Butter Sauted Tofu

Recipe Butter Sauted Tofu


First:

Lightly rinse out silken tofu (bean curd) and cut into 8 pieces.


Second:
Heat half quantity of butter in frying pan over medium heat and grill tofu. Turn over when one side becomes brown and add the remaining half of butter to brown the other side of tofu.

Place tofu on plate, garnish with chopped leeks and pour soy sauce over. Sprinkle with hot red pepper powder to taste.

Potato Gyoza

Recipe Potato Gyoza

Instead of using gyoza (Chinese dumpling) skin, we sandwiched the patty with potato slices and roasted it.
First:

Peel potatoes and slice thinly with slicer. No need to rinse with water.

Step 1

Mince cabbages and rub with 2 tablespoons of salt (separate from the salt on the ingredients list), squeeze to drain after about 10 minutes.

Chop nira (Chinese chive) finely and rub with 1 tablespoon of salt (separate from the salt on the ingredients list), squeeze to drain.

Mix the ingredients of .


Second:
Mix minced pork, cabbage, nira (Chinese chive), and seasonings well.

Step 1

Lightly grease a frying pan, spread half the amount of potatoes across the pan, partially overlapping one over the other. Spread #1patty on top of the potatoes, and cover it with the other half portion of the potatoes, spreading them partially overlapping.

Step 2

Roast covered pan for about 5 to 6 minutes over low medium heat until they are brown. Then turn over and roast in a covered pan for another 5 to 6 minutes.

Step 3

When the patty is cooked, cut it into bite-sized pieces and serve with the .

Stuffed Green Bell Peppers

Recipe Stuffed Green Bell Peppers


First:

Cut bell pepper in half lengthwise, remove seeds.

Mice onions and cook with butter until softened. Sprinkle with salt and pepper and let stand to cool. Mix onions with other ingredients for making the patty and knead. Divide the mixture into 16 portions.


Second:
Lightly sprinkle inside the bell pepper with flour, stuff with 1/16 portion of the patty and lightly sprinkle surface with flour.

Heat vegetable oil in a frying pan over medium heat and lay the bell peppers side by side. Turn over until evenly browned.

Put the bell pepper with the patty side down, roast for 10 minutes in a covered pan.

Serve in a plate and pour mixed on top.

Microwave-Cooked Tofu (Bean Curd)

Recipe Microwave-Cooked Tofu (Bean Curd)


First:

Put soya milk in large microwave-safe bowl. Add bittern (used as a coagulant) and mix together without whipping.


Second:
Cover the bowl with plastic wrap, microwave for 3-4 minutes, then let it stand for 2-3 minutes.

Use 600-watt microwave. Adjust heating time according to coagulation.


Portion out servings into small serving bowls. Garnish with to taste and eat with soy sauce.

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