Preheat oven to 170 degree C.
1. Clean cherry tomatoes and cut them into halve.
2. Sprinkle salt, black pepper, olive oil, minced garlic and rosemary over tomatoes. And mix them well.
3. Place tomatoes in baking pan and then put into oven. Bake for around 30 mins.
If you want them to be drier, you can prolong the baking time.
Roasted tomatoes can be used in spaghetti or other dishes.
Serving: 2
Ingredients:
Half of a small onion
3 small potatoes
Salt
Black pepper
2 Eggs
Grate Parmesan cheese
1. Use peeler to make onion and potatoes into mince.
In order to stop potatoes turning dark in color, you can pour in some water in the pot.
2. Add in enough water.
3. Turn on low heat. Keep stirring till soup becomes condensed.
4. Sprinkle salt and black pepper.
5. Separate soup into two bowls or cups. Crack an egg into each bowl.
6. Put bowl into microwave and heat for several mins.
7. Sprinkle a little grate Parmesan cheese.
This dish has a beautiful Chinese name, which is “He Tang Xiao Chao”. “He tang” means pond full of lotus, and “Xiao Chao” means stirfry. The dish is very colorful and pleasant to the eyes.
This dish requires many different vegetables. I always like lotus root, black fungus, snow peas, carrot and kernels.
1. Put lotus root slices and carrot slices in a deep pot. Pour in enough cold water and add in some salt. Turn on the stove.
2. When the water boils, add in trimmed snow peas. Boil for another 2-3 mins.
3. At last, add in black fungus and kernels. Boil for another 1 min.
4. Rinse all the vegetables and drain.
5. Heat a little oil in the pan. Sauté chopped garlic.
6. Put all the drained vegetables in the pan. Stir fry for 2-3 mins.
7. Sprinkle salt and stir fry for another minute. Then ready to serve.
I used chicken breast.
1. Cut chicken breast into one-bite pieces.
2. Marinate chicken with 3 tsp soy sauce, 2 tsp cooking wine, chopped garli (2 cloves), a little chopped ginger, 4 tsp sugar and 1 tsp cornstarch for 10-15 mins.
3. Cut green onion into small pieces similar to the size of chicken pieces.
4. I used toothpick to make two pieces of chicken with green onion in between them.
5. Brush a little oil in the pan. Turn to medium high heat. When the pan is very hot. Put chicken & green onion stewers in.
6. Pan fry each side till golden brown.
I found this recipe on Weibo.
1. Prepare a pices of boneless chicken leg. And a larger piece of aluminum foil.
2. Brush foil with olive oil. Then spread chicken on it with skin side down.
3. Sprinkle some salt on chicken.
4. Put one piece of cheese at one end of the chicken.
5. Put vegetable shreds on it. I chose cucumber, carrot and celery. Spread some corn starch at the rest part of chicken.
6. Roll the chicken from one side to another. Tie it with kitchen twine tightly. And sprinkle some salt and black pepper on the roll.
7. Put chicken roll at one end of foil. Roll the foil up. And tigh two ends.
8. Preheat oven to 200 degree C. Around 30 mins.
9. Heat a little oil in the pan. Put chicken roll in the pan. Fry till skin becomes golden brown.
10. Take off the kitchen twine and cut into small pieces.
Dumplings are essential to most Chinese during Chinese New Year. I was born and grew up in northern part of China. And dumplings are always one of my favorite food.
Making dumplings is not very easy but home made dumplings taste much better than the frozen ones bought from supermarket. When I was at home, my family made every part of dumplings, from dumpling skin to dumpling filling. My dad or my mom or sometimes my sister could chop a big pieces of meat into minced one which is ideal for fillings. And my mom would chop vegetables to match with meat:
Pork with Chinese cabbage.
Pork with celery.
Pork with leek.
Pork with lotus root.
Beef with carrot.
Beef with radish.
Mutton with carrot.
Mutton with radish.
Vegetarian:
Leek with Tofu.
Leek with egg and Tofu.
Leek with vermicelli and Tofu.
Chinese cabbage with Tofu.
Chinese cabbage with vermicelli.
Actually, I don’t know how to make minced meat. So I just bought minced pork from supermarket. Then add in a little chopped spring onion, ginger, soy sauce, salt, black pepper, oyster sauce, seasame oil, and oil. Let the filling rest for a while before using.
Divide the dough into many small pieces.
Use rolling pin to make them into thin dumpling skins. I don’t like dumpling skins sold in market. Cos when you boil the dumplings, it’s easy for them to get broken.
Scoop filling onto the center of dumpling skin.
Then press the two ends together tightly.
Dip the bottom of dumplings into flour before place them aside.
Dumplings stuffed with meat needs longer time to be cooked. So have a taste to see if they are cooked before serving.
For the dip, you can try mixed garlic with soy sauce, vinegar, and sesame oil. If you don’t like garlic, you can just mix a little soy sauce, vinegar and sesame oil in a small bowl. Of course, if you want it to be spicy, you can try Chinese famous chili sauce Lao Gan Ma.
Seriously, I can have dumplings everyday without getting tired of them.
Ingredients:
Beef (cut into slices)
Onion (chopped into shreds)
Potato & carrot ( cut into medium chunk)
Sauce:
Light soy sauce: cooking wine: sugar =3:2:1
1. Heat a little oil in the pan. Put in beef slices and stir fry a bit.
2. Take the beef out in the plate.
3. Add a little more oil in the pan. Put in onion, potato and carrot. Stir fry for 2-3 mins.
4. Add in sauce. Stir fry evenly.
5. Pour in enough hot water covers all ingredients. Also add beef back in the pan.
6. Cover the pan with lid and braise for 20-30 mins till potato and carrot turns softened. Then ready to serve.
I cooked this dish when I stayed with my family in China during holidays and my family loved it, especially my father.
I used 4 vegetables: garlic ( a little), king oyster Mushroom, carrot and bell pepper.
1. Heat a little oil in the pan. Add in garlic slices and stir fry a bit. Put in carrot slices. Stir fry till carrot turns a bit softened.
2. Add in king oyster Mushroom slices. Stir fry. Water will come from Mushroom. Just keep stir frying till water all gone.
3. Put in bell pepper slices. Stir fry a bit.
4. Add in oyster sauce( I added 1 tsp). Stir fry evenly. If the dish still tastes a bit light, you can add a little salt. If it tastes ok, it’s done.
1. 2 medium potatoes peeled and cut into small pieces.
2. Boil or steam till done.
3. Put frozen carrot dices, corns and sweet peas in boiling water for several seconds. Then take out and drain.
4. Mash potato pieces in a bowl. Add in carrot, corn and sweet peas. Stir well.
5. Sprinkle salt and black pepper. Stir evenly.
6. Put a spoonful of mashed potato in hand. Add in some cheese. Then wrap it up and make into round shape.
7. Coat rounds with a thin layer of flour, then egg mixture and bread crumbs at last.
8. Fry in the pan till golden brown. I just shallow fried them.
Served with sauce you like.
It’s an easy dish to cook without much preparation.
1. Make batter. I used tempura flour. Please read the instruction about the ratio of water and flour.
2. Prepare prawns ( remove head and shell but leave the shell on the tail). Cut vegetables into slices. I recommend carrot, eggplant, mushroom and French beans. French beans can be just cut into medium pieces.
3. Heat the oil in a deep pot. Put a chopstick in it. If many small bubbles show up at the bottom, then it’s ok to deep fry.
4. Dip prawns and vegetables in the tempura batter and deep fry till golden brown.
Udon soup would be a good choice to be served with.
Cooking For Fun 