Chicken leg and several red dates in a pot. Pour in enough water that higher than ingredients. Turn to medium heat and cook for around 1 hour and a half. The soup will become a little white in color. Before turn off the stove, add a little salt. If you like, you can also add some wolf berries.
In Chinese medicine, red date is good for skin and health. So it’s ideal for women to have.
Becside my husband is crazy about eggs, I try to cook scrambled eggs with many different vegetables.
This is also an easy dish to cook.
1. Make scrambled egg. And put it in the plate.
2. Heat a little oil in the pan. Put in zucchini slices. Keep stir frying till zucchini is done.
3. Add in scramble egg, some salt. And stir fry evenly.
This dish is actually similar to yellow chicken stew. Yellow chicken stew is really popular in China. I guess there are yellow chicken stew restaurants in every China’s city.
It’s a dish made mainly of chicken, shiitake and green bell pepper.
I cooked it in a relatively easy way.
1. Cut boneless chicken leg into medium pieces. You can use other chicken parts, but I don’t recommend chicken breast.
2. Heat some oil in the pan. Put in chicken, stir fry till chicken gets a little golden brown on the edge.
3. Add in carrot and shiitake slices. Stir fry for a while.
4. Add in 1 tsp light soy sauce, 1 tsp dark soy sauce and 1 tsp sugar. Stir fry evenly.
5. Pour in enough water covers all ingredient. Cover the pan with lid and use low or medium heat.
6. Before the sauce in pan is almost dry. Put in bell pepper pieces, and turn to high heat.
7. Keep stir frying till sauce is dry.
It’s an ideal match for rice.
If you want it to be spicy, you could add a little dry red chili at first.
My husband loves soba, especially cold soba.
It’s very easy and quick to make cold soba.
1. Put soba in boiling water for 3 minutes.
2. Take soba out and soak in cold water. Then drain them.
3. Put several ice cubes on sushi mat. And put drained soba on ice.
4. Sprinkle some seaweed.
5. Eat with soba sacuce.
Fry Shishamo in pan till both sides turn golden brown.
There is a lot of eggs in shishamo’s belly, very tasty.
Soba, Shishamo and some fried dumplings make a simple and delicious Japanese dinner.
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.
1. Get penne cooked first.
2. Chop a cucumber into thin slices.
3. Half boiled egg: Put egg and cold water in a pot. Don’t put the lid on. Heat the pot until many big bubbles appear at the bottom. Then turn off the stove and remove the pot. Cover the pot with lid for two minutes. Then take the egg out and put it into cold water.
4. Mix the penne with cucumber slices, half boiled egg, and salad cream.
The penne salad is done.
Original recipe:
In a large bowl mix flour (90g), baking soda (1 tsp), salt (1/8tsp, but if you use salted butter, you can delete salt).
Cream 60g butter till creamy and smooth. Add 70g sugar, mix them till light and fluffy. Then add in 2 small eggs (one at a time) and 1/2 tsp vanilla.
Add flour mixture into butter mixture. First, 1/3 flour mixture, 15g milk. Then 1/3 flour mixture, another 15 g milk. And last add in all the rest flour mixture.
Beat till flour all mix in.
Preheat oven to 180 degree C and bake for 17-20 mins.
These cupcakes are very moist.
I also made buttery frosting according to the video. Very creamy.
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.
Cooking For Fun 