Chinese Recipes (Cookbook) by The Sify Food Contributors

By The Sify Food Contributors

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Extra info for Chinese Recipes (Cookbook)

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If you prefer Californian, then select a high quality, full bodied cabernet sauvignon. Use the same type of wine for cooking and drinking. Simply employ an inexpensive one for the purpose of the sauce. BeefinOysterSauce Ingredients 1 piece beef fillet some oyster sauce 1 egg 1 bowl cornstarch-water some soda some soy sauce some sugar 5 mushrooms some salt some coriander some oil some oyster sauce 1 egg 1 bowl cornstarch-water some soda some soy sauce some sugar 5 mushrooms some salt some coriander some oil some minced scallions, gingers and garlics Method Chop beef into shreds and add egg, soda, soy sauce and cornstarch-water to blend a batter.

They will keep indefinitely and are a fine addition to stocks and soups. Make the chicken: Wash the chicken breast well, remove the fat and membranes, drain and dry. Cut in half lengthwise, place in a cake pan or steam-proof dish, rub with 2 tablespoons Mei Kuei Lu Chiew or gin, sprinkle with 1-1/2 teaspoons of the salt and the sugar, and rub in. Put half the scallions and 2 of the ginger slices underneath the chicken, the remaining scallions and the other 2 ginger slices under the skin. As the chicken steams, blanch the broccoli: Place the cold water, the 1/2-inch ginger slice and the baking soda in a pot, and bring to a boil over high heat.

On a floured board, knead dough about 5-8 minutes, or til smooth and elastic. Return to bowl, cover with damp cloth and let rise at least 1 hour. ShrimpWon-Ton Ingredients 1/3 lb raw, shelled shrimp 1/4 t rice wine 1/4 t salt 1/2 t cornstarch 1/4 t MSG (optional) 1/4 cup bamboo shoot, diced 1 t chopped ginger root 30 won ton skins Method Rince and de-vein shrimp, drain and cut each into 3 pieces; mix with rice win, salt, cornstarch and MSG. Add bamboo shoot and chopped ginger root. Mixing thoroughly.

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