Scrambled egg really can go well with many vegetables.
This is also a very easy dish.
1. Make scrambled egg.
2. Take scrambled egg out. Add a little oil in the pan. When oil is hot, put chopped young garlic shoot in.
3. Stir fry till young garlic shoot’s skin gets crinkled.
4. Add in scrambled egg, and a little salt. Stir evenly. And it’s done.
1. Tear off snow peas’ two ends, and put in boiling water for 1 min. Take out, rinse and drain.
2. Heat some oil in the pan. Stir fry some bacon bits first, till bacon bits get golden brown.
3. Add in carrot slices. Keep stir frying till carrots almost done.
4. Add in drained snow peas and black fungus. Also add a little light soy sauce. Stir fry for a while.
5. At last add in some salt. Stir fry evenly and it’s done.
Chinese ways of cooking potatoes are very different from western ones.
Ingredients:
Pork (cut into thin slices, marinated with a little salt, light soy sauce and corn starch)
Potato (cut into thin slices)
Bell pepper ( cut into small pieces)
Light soy sauce
Salt
Water
1. Put potato slices in boiling water till they are almost done. Take them out, rinse and drain.
2. Heat some oil in the pan. Put in pork. Stir fry till pork gets golden brown.
3. Add in bell pepper and potato slices with 1 tsp light soy sauce, a little salt and water. Quick stir fry for 2-3 mins.
Quick and easy Chinese cuisine.
Its Chinese name is “地三鲜” (di San xian). Di means ground, earth. San means three. Xian means fresh vegetable. So it’s a dish consists of three vegetables which are eggplant, potato and bell pepper. It’s a typical northeastern Chinese cuisine, and it’s also one of my favorite dishes. First time I tried it because one of my roommates in university is from northeastern China. She recombined it. For a vegetables person like me, I fell in love with this dish immediately.
Ingredients:
Potato ( chopped into evenly small or medium pieces. Small ones are easy to cook, but if you are patient enough, medium ones are also fine. ).
Eggplant ( also chopped into even pieces, can be a little bigger than potato piece).
chopped bell pepper. Chopped garlic, oil, light soy sauce, sugar, starch, water, salt.
1. Heat oil in the pan. Oil should be more than usual. Because eggplant will absorb much oil when frying.
2. Fry potato first. When the potato pieces turn golden brown, they can be taken out.
3. Then fry eggplant pieces till they get brown too. If the oil is dry, a little more oil can be added.
4. Fried potato and eggplant in the plate and put aside.
5. A little oil in the pan. Heat it.
6. Add in the chopped garlic.
7. Then the fried potato and eggplant. Stir fry evenly.
8. Put in the chopped bell pepper. Stir fry a little.
9. Add in light soy sauce, salt and sugar. Stir fry for another 2-3 minutes.
10. At last add in starchy water. Quick stir fry a little. And it’s done.
Starchy water is often used in Chinese dishes. It will make the dish look brighter in color.
I love all kinds of mushroom.
This dish is very simple.
1. Tear king oyster mushroom into thin slices or you can just cut it.
2. Heat some oil in the pan. Stir fry chopped garlic first. Then put mushroom in. A lot of water will come from mushroom while stir frying.
3. Add some oyster sauce, a little light soy sauce and a little dark soy sauce. Stir fry evenly. Stir fry till mushroom becomes dry and no more water in the pan. Then the dish is done.
Ingredients:
Beef ( cut into medium pieces)
Potatoes (chopped into medium pieces)
Light soy sauce
Dark soy sauce
Cooking wine
Salt sugar
Ginger
Star anise
1. Beef pieces in boiling water till water gets boiled again. Take beef out, rinse and drain.
2. Heat some oil in the pan. Put in 2 or 3 ginger slices. Then put in beef, add a little cooking wine. Stir fry for a while.
3. Put in potato pieces. Stir fry till the edge gets a little golden brown.
4. Add in hot water covers all ingredients. Also add 1 or 2 star anise, 1 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sugar. Braised with medium heat.
5. When water reduces to less than 1/3 and potatoes become softened. Turn to high height. Keep stir frying till sauce becomes dry.
Potatoes are very soft and tasty.
I used to dislike egg tofu, but now I like it. This dish actually includes 3 ways to cook egg tofu. We also call egg tofu Japanese tofu.
First, cut egg tofu into even-sized pieces. Coat them with corn starch, and fry them in oil in hot pan till both side turn golden brown.
After being fried, Egg tofu is crunchy outside but soft inside. It’s a super easy way to cook egg tofu but still yummy.
If you think it’s too easy, and you want to add some vegetables, please move on to the next procedure.
Prepare carrot, shiitake, celery. And cut them into small pieces.
Heat some oil in the pan. First stirfry carrot, then add in shiitake, and celery at last. Also add in some oil sauce with a little water. Keep stir frying. Before the sauce is almost dry, add in fried egg tofu. Quick stir fry all together, and take them out into the plate.
This is yummy stir fry egg tofu with vegetables.
And if you are an egg lover, just like my husband. You are gonna like the following step.
Beat two eggs in a bowl, add in a little salt and mix well. Heat a little oil in the pan. Pour egg in it. Before egg gets solidify, put stir fried egg tofu and vegetables on the egg. Once egg at the bottom gets solidify, take them out.
Actually, I didn’t expect this dish will taste so good. And it’s very simple.
1. Put ladyfingers in boiling water for 2 minutes. Then take them out, remove two ends off and cut them into small pieces.
2. Cut pork into thin slice. Heat some oil in the pan. Stir fry pork till it gets a little golden brown.
3. Add in ladyfinger, a little light soy sauce and salt. Quick stir fry for another minute or two. And it’s done.
As to pork, I recommend pork belly, because it contains fat, which makes it taste better.
Put Spinach in boiling water for several seconds. Then take them out and chopped into granules.
Put spinach in a large bowl. Beat in a large egg, half a small bowl of flour, some water, 1 tsp baking soda, some salt and black pepper powder. Mix them well.
Heat a little oil in the pan. Put a spoonful of batter in the pan. When the down side’s edge becomes a little golden, flip it over. And fry the other side for a while.
Original recipe:
http://m.xiachufang.com/recipe/265071/?ref=aladdin_accurate
I guess many people know Beijing Roast Duck. Crispy roast duck is popular in China. Duck meat will be cut into slices, and wrapped with cucumber strips and sweet bean sauce. I can eat a lot.
It should be crispy roast duck, but I only found big ducks in supermarket. So I decided to try with a small chicken.
1. Pour hot boiled water onto whole chicken.
2. Use a bottle ( with water inside) to make chicken stand and dry it. The chicken’s skin will become tightened and bright.
Oh! Poor chicken. 😦
Later you will suffer heated roasting. Please cool as much as you can now.
It will take hours till chicken’s surface is completely dry. So I used a fan to blow directly at the chicken.
3. Prepare the mixed sauce to brush chicken.
Vinegar: 1 tsp
Cooking wine: 2 tsp
Honey: 2 tsp
Water: 2 tsp ( said in original recipe, but I forgot)
4. When the chicken is totally dry. Brush the mixed sauce onto the skin evenly and completely. Then dry it.
5. After chicken’s skin becomes dry, brush again. Dry it.
6. Stuff chicken with Apple chunks ( wet bun also used in original recipe, but I didn’t use it). And close chicken’s bottom with toothpicks.
7. Preheat oven to 200 degree C. Put chicken on the grill with breast side up. Under the grill put a baking pan covered with aluminum foil and filled with a little water.
8. Roast with 170 degree C for 40 mins. Then flip chicken over and roast for 20 mins. ( after totally roasted 60 mins, I found the chicken’s color is still a little light, so I roast it for another 20 mins, with the breast side up. And I also took all the apple chunks out.)
After it’s done, take it out and cut into small pieces, which I am not good at.
Then wrap chicken slices with cucumber and sweet bean sauce. Hmmm, so yummy.
I still think I didn’t dry it longer enough. The skin could be more crispy. But the chicken is tender inside. Very delicious.
Cooking For Fun 