Mapo Tofu cooking video

Here is a video we made how to cook Mapo Tofu. :)
https://www.youtube.com/watch?v=jQj2RPGzSTE

Ribs wax gourd soup

Ribs wax gourd soup are generally in the summer to drink, because the wax gourd can make people feel cool and refreshing.

Material:
The main ingredient:
Pork ribs 7 pieces
Wax gourd 500g

Seasonor:
Salt, ginger, rice wine, white pepper, parsley


Method of work:

Step 1:The ribs in the boiling water pot hot 5 minutes, remove with clean water

Step 2:The ribs, ginger and suitable amount of water into the electric rice cooker, quickly bring to the boil, then add rice wine, soup button switch 2 hours

Step 3:Wax gourd cut thick slices, time after 1 hour, put winter GuaPian for about 20 minutes to the winter melon cooked, add salt, pepper, and a little parsley chopped green onion can be


Source: http://www.meishij.net/zuofa/paigudongguatang_9.html

Meiling Ye

Pineapple black bears meat

Guangdong food usually taste sweeter than the rest of the food. Pineapple black bears meat dish is a sweet and sour taste. This dish can fall blood pressure, fall hematic fat, prevent stroke.

Material:

The main ingredient:
Pineapple 180g
The pork tenderloin 190g
Bell pepper 1
Red pepper 1

Auxiliary materials:
 eggs 1
wheat flour 40g
starch 10g

Seasoner:
soy sauce 10g
starch 10g
tomato sauce 40g
water
white pepper 1g
pepper salt 2g
vegetable oil 250ml


Method of work:

Step 1: The pineapple, green pepper, red pepper cut stripping and slicing

Step 2: Tomato sauce + water 100g + soy sauce draw together in a bowl, stir well to use, in addition to prepare half bowl of water + 10 grams of starch starch



Step 3: Cut pork fillet into 2 cm of small pieces, then add salt and pepper and white pepper. Mix well and for 10 minutes

Step 4: Salted egg liquid mix, pour into a scattered, half the amount of eggs is enough, extra eggs fluid mixing can be poured out.

Step 5: Add the mixture of flour + raw powder, and mixed mix evenly, make every grain of meat wrapped in a layer of dry flour.


Step 6: When seventy percent oil heat, add burging separation of meat, Fried small fire.Fried to grains whole float up to take it out

Step 7: Don't have to put oil in frying pan, pour into the prepared tomato sauce + water + light soy sauce, boil until bubbling.



Step 8: Then pour starch water, small fire and sticky, add Fried meat, pineapple, green pepper and red bell pepper, turn off the heat after fast mix well.








source: http://www.meishij.net/zuofa/boluogu_11.html

Meiling Ye 42800358



 

Dried vegetables pork bone soup

In the south of China, especially in guangdong, people like soup. Good soup is considered to have high vitamin and nutrition is no ordinary dishes.Dried vegetables pork bone soup can be nourishing blood nerves, enhance resistance and raise colour.

Material:
Pork bones 350g
Dried Chinese cabbage 1package
Jujubes 4
Salt
Ginger
Water

Method of work:
Step 1: Big pork bone blanch after water wash. Set aside.


Step 2: Wash dried chinese cabbage with water, and  bubbles in the water at night.
            P.S Bubbles in the water do not pour out, it can use it in next step.



Step 3: Ready to wash the pig bones in a pot, add in baby cabbage dry, ginger, jujube and 3000 ml of water (include water which is bubble dried vegetables)



Step 4: Cover on slow fire boil for 2 hours



Step 5: Clay pot and added salt






Source: http://www.meishij.net/zuofa/caiganzhugutang_1.html

Meiling Ye 42800358

Desserts

Water chestnut cake is a sweet Cantonese dim sum dish made of shredded Chinese water chestunt. When served during dim sum the cake is usually cut into square-shaped slices and pan-fried before serving. The cake is soft, but holds its shape after the frying. Sometimes the cake is made with chopped water chestnuts embedded into each square piece with the vegetable being visible. One of the main trademark characteristics of the dish is its translucent appearance.

Mantou, often referred to as Chinese steamed bun/bread, is a kind of steamed bread or bun originating in China. They are typically eaten as a staple in northern parts of China where wheat, rather than rice, is grown. They are made with milled wheat flour, water and leavening agents.In size and texture, they range from 4 cm, soft and fluffy in the most elegant restaurtants, to over 15 cm, firm and dense for the working man's lunch

      

 Niangao , sometimes translated as year cake or Chinese New Year's cake, is a food prepared from glutinous rice and consumed. It is available in Asian supermakets and from health food stores. It is considered good luck to eat nian gao during this time, because "nian gao" is a homonym for "higher year." The Chinese word 粘 (nián), meaning "sticky", is identical in sound to 年, meaning "year", and the word 糕 (gāo), meaning "cake" is identical in sound to 高, meaning "high or tall".

Soups

There are five basic traditional soup stocks in Chinese cuisine:

• Superior broth/stock: A dark tan broth made from Jinhua ham and chicken. This rich and umami broth is used in the creation of many expensive soups.
  

• Chicken: The basic broth used in creating most Chinese soups. The basic broth is sometimes fortified with liquorice root, wolfberry, and other Chinese herbs.

• Pork broth: Lean pork is used most often as the soup base for long-simmered Chinese soups, called 老火湯 in Cantonese. This soup base is often simmered over low heat for several hours with other roots, dried herbs, vegetables, and edible fungi. The Cantonese are especially known for their long-simmered Chinese soups, as they often pair ingredients under Chinese Medicine concepts to enhance health-benefiting functions of the soup.

• White broth: Made from lightly blanched pork bones that have been vigorously boiled for several hours, creating a white milky broth. This broth has a rich mouthfeel, and is often used in ramen soups.

• Fish broth: Made from fish that have been fried and boiled for several hours, creating a white milky broth. This broth has a rich feel, and sweet umami taste.

Noodles

Dandan noodles or dandanmian  is a noodle dish originating from Chinese Sichuan cuisine. It consists of a spicy sauce containing preserved vegetables , lower enlarged mustard stems, or ya cai, chili oil, Sichuan pepper, minced pork, and scallions served over noodles.

  

Lanzhou beef lamian, or Lanzhou beef hand-pulled noodle, is a type of Chinese noodle dish originated in Lanzhou, China, and generally popular in China. It is referred to as "beef noodle" or "beef big bowl”in Lanzhou. It is sometimes simply called lamian , which means hand-pulled noodle in Chinese, or "beef lamian" elsewhere in China.

 

Wonton noodles , sometimes called wanton mee is a Cantonese noodle dish which is popular in Guangzhou,Hong Kong. The dish is usually served in a hot broth, garnished with leafy vegetables, and wonton dumplings. The types of leafy vegetables used are usually Kailan also known as Chinese kale. 

Hot pot of Hunan Cuisine

Another feature of Hunan cuisine is that the menu changes with the seasons. In a hot and humid summer, a meal will usually start with cold dishes or a platter holding a selection of cold meats with chilies for opening the pores and keeping cool in the summer. In winter, a popular choice is the hot pot, thought to heat the blood in the cold months. A special hot pot called yuanyang huoguo (simplified Chinese: 鸳鸯火锅; traditional Chinese: 鴛鴦火鍋; pinyin: yuānyāng hǔogūo; literally "lovers' hot pot") is notable for splitting the pot into two sides - a spicy one and a non-spicy one.
Post by Xiaopeng Ji

Appetizing of Hunan Cuisine

The history of the cooking skills employed in Hunan cuisine dates back many centuries. During the course of its history, Hunan cuisine assimilated a variety of local forms, eventually evolving into its own style. It now contains more than 4,000 dishes, such as fried chicken with Sichuan spicy sauce (simplified Chinese: 麻辣鸡丁; traditional Chinese: 麻辣雞丁; pinyin: málà jīdīng) and smoked pork with dried long green beans (simplified Chinese: 干豆角蒸腊肉; traditional Chinese: 干豆角蒸臘肉; pinyin: gāndòujiǎo zhēng làròu).
Hunan cuisine consists of three primary styles:

Style	Regions it originated from
Xiang River	Changsha
	Xiangtan
	Hengyang
Dongting Lake	Yueyang
	Changde
Western Hunan	Zhangjiajie
	Jishou
	Huaihua                                                       Post by Xiaopeng Ji

Spicy of the Hunan Cuisine

As we can see this two typical foods of Hunan Cuisine, we can clearly find that a mass of red chili and green chili in the food. Hunan cuisine, also known as Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake, and western Hunan province in China. It is one of the Eight Great Traditions of Chinese cuisine and is well known for its hot spicy flavour, fresh aroma and deep colour. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied.

Post by Xiaopeng Ji

Braised pork leg 红烧猪蹄

Braised Trotter was one of the home cooking recipes, Trotter for the production of the ingredient, crisp black soft waxy, jam-rich salt fresh Sugar Ray.

Instructions

1. Cut out the fur on the trotter.

2. Fry the trotters in the boiled oil for 5 minutes. Meanwhile add soy sauce and dark soy sauce to adjust flavor and colour.

3. Put the trotters and sauces into a big bowl, add water just above the trotters. Adding ingredients such as star anise, spring anion, one piece of ginger with small fire, cover the lid.

4. After approximately one hour, turn the fire to large to evaporate the water, add salt and sugar.

5. When the water almost evaporated, the delicious pork leg is completed.

Photos collected from Google

Posted by Andy

Sauteed prawns 油爆虾

This recipe is one of the most popular with its delicious taste and seafood's healthy. Seafood cooking is very difficult to handle however this course is rarely simple which just need few steps to process.


Instructions

1. Paradise prawn is recommended because the flesh is punky with a little bit sweet.
2. Cut out the legs and feelers of shrimps.
3. Fry the shrimps with boiled oil for 1-2 mins, add 2-3 spoons of soy sauce with Dou-chi flavor.(For recommendation, the Dou-chi soy sauce is especially for cooking seafood photo 1)
4. Meanwhile, add salt, sugar for approximately half spoon for each. Mashed garlic can be added to improve the fragrance.
5. Frying the shrimps until the colour changes to dark orange.

Photo 1

Photos are collected from internet

Posted by Andy

Dry-Fried String Beans 干煸四季豆

String beans are popular in Chinese population because it is healthy but also individual crispy taste within most of the vegetables.

Instructions

1. Prepare and rinse the string beans with 5-10 cm long. Photo 1

Photo 1

2.   Fry the string beans in hot oil until slightly wrinkly.  (Photo 2)

Photo 2

3. Stir fry the minced pork and beef, mashed garlic, few chili. (Depend on personal taste)(Photo 3)

4 . Once the meat is almost done, add the string beans and fry in high heat, and finally add salt, sugar to adjust taste.

The smell of fried mashed garlic with healthy string beans would brings you better appetite. 

Posted by Andy

Photos are collected from *http://yireservation.com/

Sweet and sour spareribs 糖醋排骨

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  Sweet and sour spareribs  糖醋排骨

  Sweet and sour spareribs are got to be one of best known rib dishes in China. In Chinese, it is literally called “sugar and vinegar spareribs”( in Chinese) which indicates the main ingredients of this dish.
  

  Instructions

  1.Cut spareribs into pieces for 5 cm long.Put them in boiling water for 5 mins in order to remove blood. 
  2. Prepare ginger slice for 2 pieces, cut two green onion.
  3. Heat the oil, fry the spareribs for 2-3 minutes. Add 2 spoons of soy sauce , 3 spoons of vinegar, 4 spoons of sugar and 5 spoons of boiling water.
  4. Place the ginger slices, cinnamon.
  5. Stew for 40 minutes with smallest fire.
  6. Change to large fire, cook until water is evaporated.
  
  The amount of each seasonings is depend on your personal taste. Generally the ingredient listed in Steps are very popular and suitable for most of the taste.
  
  Photos collected from GooglePosted by Andy
  
  
  
  

Cantonese cuisine

Cantonese cuisine

Cantonese cuisine, namely GuangDong local specialties, has a long history, with unique dishes and flavors, it is one of the eight famous Chinese cuisines.The formation and development of cantonese cuisine and guangdong geographical environment, economic conditions and customs are closely related.The formation and development of cantonese cuisine and guangdong geographical environment, economic conditions and customs are closely related. Guangdong is located in the subtropical, near the south sea. So Cantonese cuisine is more complex, sophisticated, time-consuming, artificial cost, the per capita consumption is high. In addition to formal dishes, Cantonese snacks is made exquisitely, such as Yum Cha.

A feature of the cantonese food is that it could only use a few spices. Most of the cantonese cuisine in ginger, Onions, sugar, salt, soy sauce, rice wine, oil and starch was enough. Cantonese cuisine to retain authentic, generally do more for the light, so love, in the form of steamed cook.

Source:Wikipedia <http://zh.wikipedia.org/wiki/%E7%87%92%E5%91%B3>

SiuMei is one of the China guangdong barbecue food. In the restaurant or Chinese restaurant that Chinese regions have provide the fast food restaurants. Are often burnt flavour to coincide with rice, rice flour, powder, river surface, such as food for sale. Burning smell from shunde, guangdong, popular in guangdong, Hong Kong and macau, and even spread to Taiwan.

Source:Wikipedia <http://zh.wikipedia.org/wiki/%E7%82%B9%E5%BF%83>

Dimsum in a variety of cuisines in China, especially rich in cantonese tea, generally refers to in a bamboo steamer steamed buns and pastries.There are many different kinds of Dimsum, roughly divided into salty and desserts, snacks are mostly hot food, also have a small number of cold dishes. Such as Shrimp Dumpling , ShuMai.

Meiling Ye 42800358

42670845 HUNAN CUISINE

Hunan cuisine, also known as Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake, and western Hunan province in China. It is one of the Eight Great Traditions of Chinese cuisine and is well known for its hot spicy flavour, fresh aroma and deep colour. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied.

History[edit source | editbeta]

The history of the cooking skills employed in Hunan cuisine dates back many centuries. During the course of its history, Hunan cuisine assimilated a variety of local forms, eventually evolving into its own style. It now contains more than 4,000 dishes, such as fried chicken with Sichuan spicy sauce (simplified Chinese: 麻辣鸡丁; traditional Chinese: 麻辣雞丁; pinyin: málà jīdīng) and smoked pork with dried long green beans (simplified Chinese: 干豆角蒸腊肉; traditional Chinese: 干豆角蒸臘肉; pinyin: gāndòujiǎo zhēng làròu).
Hunan cuisine consists of three primary styles:

List of notable dishes[edit source | editbeta]

English	Traditional Chinese	Simplified Chinese	Pinyin	Notes
Beer duck	啤酒鴨	啤酒鸭	píjǐu yā
Changsha-style rice vermicelli	長沙米粉	长沙米粉	Chángshā mǐfěn
Changsha-style stinky tofu	長沙臭豆腐	长沙臭豆腐	Chángshā chòu dòufǔ
Changde-style stewed beef with rice vermicelli	常德牛肉米粉	常德牛肉米粉	Chángdé níuròu mǐfěn
Cured ham with cowpeas
Dong'an chicken	東安子雞	东安子鸡	dōng'ān zǐjī
"Dry-wok" chicken	干鍋雞	干锅鸡	gānguō jī
Homemade-style bean curd	家常豆腐	家常豆腐	jiācháng dòufǔ
Lotus seeds in rock sugar syrup	冰糖湘蓮	冰糖湘莲	bīngtáng xiānglián
Mao's braised pork	毛氏紅燒肉	毛氏红烧肉	Máo shì hóngshāo ròu
Mala chicken	麻辣子雞	麻辣子鸡	málà zǐjī
Smoky flavours steamed together	臘味合蒸	腊味合蒸	làwèi hézhēng
Spare ribs steamed in bamboo
Steamed fish head in chili sauce	剁椒蒸魚頭	剁椒蒸鱼头	duòjiāo zhēng yútóu
Stir fried duck blood	炒血鴨	炒血鸭	chǎoxuéyā
Stir fried meat with douchi and chili peppers	豆豉辣椒炒肉	豆豉辣椒炒肉	dòuchǐ làjiāo chǎoròu
Mashed shrimp in lotus pod
Pearly meatballs	珍珠肉丸	珍珠肉丸	zhēnzhū ròuwán
Pumpkin cake	南瓜餅	南瓜饼	nánguā bǐng
Shredded pork with vegetables	農家小炒肉	农家小炒肉	nóngjiā xiǎo chǎoròu
General Tso's chicken	左宗棠雞	左宗棠鸡	Zuǒ Zōngtáng jī

Chinese food - Szechuan cuisine 43395031

Szechuan cuisine is a style of Chinese food originating from Sichuan province in southwestern China. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of the Sichuan peppers. There are many local variations within Sichuan province and the Chongqing municipality, which was part of Sichuan until 1997. Four sub-styles include Chongqing, Chengdu, Zigong, and Buddhist vegetarion style. 

Kung Pao chicken, also transcribed as Gong Bao or Kung Po, is a spicy stir-fry dish made with chincken, peanuts, vegetables, and chili peppers.

Hot pot, less commonly steamboat, refers to several East Asian varieties of stew, consisting of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table.

  

Chicken with chilies is a well-known Sichuan-style Chinese dish. It consists of marinated, deep-fried pieces of chicken that are then stir-fried with garlic, ginger^.

Team members and Design Layout

Dian andy Gu        41766725
Meiling Ye              42800358
Tangwenbang Shi  43395031
Xiao peng Ji           42670845

This is the design layout of the blog.