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/