Tag Archives: Chinese

Potato, Vegetables

Di San Xian

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Di San Xian (地三鲜) is one of my favorite dishes. And it belongs to northeastern Chinese cuisine.

Main ingredients of this dish are three vegetables: eggplant, potato and green pepper.

1. Cut eggplant, potato and pepper into medium chunks.

2. Heat oil in a deep pot. Fry potato till golden brown on the edge. Dish them out. Fry eggplant till soft and brownish. Dish out and fry pepper for 30 seconds.

3. Heat a pan. Add in 1 tsp oil. Sauté chopped garlic and ginger till aromatic.

4. Put all fried vegetables in the pan. Stir fry evenly.

5. Add in 2 tsp light soy sauce, 1/2 tsp dark soy sauce, 2 tsp sugar and 1 tsp salt. Stir fry evenly.

6. At last, pour in corn starch water. Mix evenly and serve hot.

Ribs, Soup

Pork Ribs & Chinese Yam Soup

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Chinese Yam is called 山药 （shan yao), which is considered to be very good for health.

1. Rinse pork ribs in water. Change water several times till water is clear with no more blood.

2. Put ribs in a deep pot. Add in water that covers all ribs.

3. Turn to high heat and bring water to boil. Skim the foam if any. Turn to medium-low heat.

4. Add in Yam chunks, red dates and wolf berries. Cover the pot and simmer for 40 mins. Ribs will become very soft and easily fall off. Soup will become a bit sweet during to red dates and Yam.

5. Season with a little salt and serve hot.

Chicken, Chinese, Uncategorized

Soy Sauce Chicken

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Normally, a whole chicken is used in this dish. But I only cooked a half one.

1. Put chicken in a big bowl. Add in 1 tablespoon minced ginger, 1 tablespoon minced garlic, 1 tsp salt, 1 tablespoon dark soy sauce. Rub chicken a bit. And let it rest for a little while.

2. Heat a pan, add in 1 tablespoon oil. Sauté ginger slices. When aromatic, put the chicken in. Fry each side till golden brown.

3. Add in 2 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 2 cups water, 2 tablespoon sugar. Turn to high heat and bring to boil.

4. Turn to low-medium heat. Cover the lid, simmer for 5 mins. Flip over, and simmer for another 5 mins. Repeat for 5-6 times.

5. Dish the chicken out. Cool down and cut into smaller pieces. Garnish with chopped spring onion.

Chinese, tofu, Uncategorized

Guo Ta Tofu

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This dish belongs to Shandong cuisine.

1. Cut tofu into slices. Tofu should be firm one so it won’t fall apart during cooking. Silk tofu or egg tofu are too fragile.

2. Dust tofu with flour. Then dip tofu in beaten egg.

3. Heat oil in the pan. Fry tofu till golden color.

4. Add in 1 tsp sweet cooking wine, 1 tsp light soy sauce and 1/4 cup warm water or stock. Simmer for a while or till the water reduces.

5. Season with salt and drizzle a little sesame oil.

6. Garnish with chopped spring onion and serve hot.

https://flic.kr/p/24152cP

Beef, Uncategorized

Beef Stir-fry with Kailan

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1. Trim the end of kailan.

2. Boil one pot of water, add in 1 tsp salt. Blanch kailan for 2-3 mins. I used baby kailan, so I just boil them for 2 mins.

3. Put beef slices in a bowl. Add in 1 1/2 tsp light soy sauce and 1 tablespoon corn starch. Mix them well.

4. Prepare other vegetables. 3 shiitake mushrooms, 1 small carrot, 2 green or red chili, 1 stalk leek. Chop them into small size.

5. Heat oil in the pan. Put marinated beef slices in. Quickly stir to separate slices apart. When the beef turns no more pinkish, take them out and set aside.

6. Add in 1 tablespoon oil if needed. Sauté a little chopped ginger. When aromatic, add in carrot and Shiitake mushroom. Stir fry for 2-3 mins.

7. Add beef back in the pan. Stir fry for 1 min.

8. Add in 1 tsp sweet cooking wine, 1/2 tsp light soy sauce, 1 1/2 tsp oyster sauce. Stir fry evenly.

9. Put in chili and leek. Stir fry for another minute.

Spread kailan in the plate. Put beef over kailan.

Fish, Quick recipe, Uncategorized

Steamed Pomfret Fish

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1. Prepare a pomfret fish. 2 shiitake mushrooms slices, 4 cherry tomatoes, 4 plums, ginger slices and chopped spring onion.

2. Put 3-4 ginger slices into the fish belly.

3. In a plate, spread some shiitake slices and ginger slices. Place fish over them.

4. Put tomatoes and plums beside the fish.

5. Sprinkle a little salt over fish, also add 1 tablespoon light soy sauce and 1 tablespoon rice wine.

6. Top with rest Shiitake mushroom slices and ginger.

7. Steam for 10 mins.

Last, garnish with spring onion.

Super easy and quick.

Noodles, Quick recipe, Uncategorized

Noodles with Peanut Butter

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Noodles with peanut butter is a typical dish of Sha Xian Delicacy(沙县小吃). Sha Xian delicacy is really popular in China. And the restaurants are all over China. The food is famous for good taste and low price.

Key part for this dish is sauce.

1. Chop 1 stalk spring onion.

2. Heat 1 tablespoon oil in the pan. Sauté chopped spring onion till aromatic.

3. Pour spring onion with oil in a small bowl.

4. Add in 1 tablespoon peanut butter, 1 tsp light soy sauce, 1 tsp dark soy sauce, 1/2 tsp white sesame and 1 tsp vinegar. Mix well with spring onion oil.

5. Pour sauce over cooked noodles.

Mix well and ready to serve.

Pork, Uncategorized

Meigan Cai Pork Pancake

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The other day when I was shopping for cooking ingredients in the supermarket, I found Meigan cai at the dry goods shelf. It is quite new to me, since I only know one dish about it is Pork with Meigan Cai (Meicai Kou Rou). I’m very willing to try new ingredients when cooking. That’s also why I spend a lot of time in supermarket and I love to go to supermarket to hunt for different kinds of ingredients.

I bought one pack of Meigan Cai. And the second day I decided to make Meigan Cai Pork Pancake.

Prepare dough with flour, water and yeast. Cover the dough ball with plastic wrap and let it rise for 2 hrs.

Meigan Cai is cover with salt. So I rinsed it under water till no salt left on surface. Then soak them in water for 30 mins. Change water once or twice.

Minced pork was also bought from supermarket. 🙂

Chop minced pork with a little ginger, 1 stalk of spring onion and Meigan Cai till fully mixed. I tried only chop ginger and spring onion then stir with pork before. But it didn’t turn out good. Cause the filling won’t cling together and taste not good.

Add in 1 1/2 tsp light soy sauce, 1 tsp oyster sauce, 1 1/2 tsp sugar, 1 tsp oil, 1 tsp sesame oil and 1/2 tsp white pepper powder. Stir with chopsticks evenly.

Divide dough ball into several small ones. Use rolling pin to make it thinner. Place pork filling in the middle. Pinch the edges. Let them rest for 10 mins before frying.

Brush oil in the pan. Place pancakes in. Fry two sides till golden brown. Pour in water reaches half height of the pancakes. Cover the lid and turn to medium heat. Fry for 3-5 mins for each side. Then remove the lid and wait till the water dries up.

Serve hot.

Pork, Uncategorized

Braise Meatball in Brown Sauce

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This dish is famous in Huaiyang Cuisine. It has two Chinese names – 红烧狮子头Hong Shao Shi Zi Tou ( “Hong Shao” means braised in brown sauce, “Shi Zi Tou” means “lion head”. 🙂 of course, it doesn’t mean the real lion head.) and 四喜丸子Si Xi Wan Zi.

Si Xi Wan Zi actually belongs to Shandong cuisine. But it’s cooking method is same with braised meatball ( Hong Shao Shi Zi Tou). The difference is that there are four meatballs in Si Xi Wan Zi.

“Si Xi” means lucky, fortune, longevity, and joy. So this dish represents good wishes for life.

For meatball:

Minced pork 250g

Water chestnuts 50g

1/2 beaten egg

Bread crumbs 1 tablespoon

Minced ginger 1 tsp

White pepper 1/2 tsp

Light soy sauce 1 1/2 tsp

Dark soy sauce 1 tsp

Oyster sauce 1 tsp

Chop minced pork with ginger and water chestnuts till mixed together.

Add the rest ingredients into pork. Stir well till fully and evenly mixed.

Use hand to throw mixed pork into bowl several times to press the air out to make sure the meatballs won’t fall apart during cooking.

Divide minced pork into 4 parts and make them into meatballs.

1. Deep fry meatballs in oil. At first turn to high heat to let the meatballs shell becomes hard immediately. Then turn to low heat. Fry till golden brown. Take them out. Set aside to drain.

2. Add 1 tsp light soy sauce, 1/2 tsp dark soy sauce, 1 tsp oyster sauce in a pot. Pour in 1 cup water. Bring to boil.

3. Put meatballs in. Simmer for 15-20 mins with low heat.

4. Take the meatballs into plate. Add corn starch water into the pot. Turn to high heat to reduce the sauce.

5. Pour the sticky sauce over the meatballs.

Chinese, Pork

Chili Pork

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Stir fried chili pork is a very common dish in China. It’s a good choice to improve appetite. I personally like spicy dishes, yet my husband doesn’t. So I changed this dish to a not-so-spicy one.

Ingredients:

Pork cut into slices. (Better choose pork with a bit fat on it, it won’t taste very dry).

Green chili and red chili

Onion

Light soy sauce 1 1/2 tsp

Oyster sauce 1 tsp

Sugar 2 tsp

Water 2 tsp

Salt

Oil

1. Heat a little oil in the pan. Turn to medium high heat.

2. When the pan is very hot, put all the pork slices in. Quickly separate them and sear them into curly and a bit brown.

3. Move pork to the side of the pan. Add in chopped onion and chili. Sauté till aromatic.

4. Mix pork with chili & onion together. Stir fry for 1-2 mins.

5. Add in light soy sauce, oyster sauce, sugar and 2 tsp water. Stir fry evenly for another 2-3 mins or till water dries up.

6. Sprinkle salt to season.

Serve hot.