Category Archives: Deep-fry

Chinese Recipe : Braised Bean Curd with Pork

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Ingredient

 Bean Curd (for pan-fry)  3pcs (about 600g)
 Chinese Celery  about 60g
 Chinese Mushroom  30g
 Bamboo Shoots  1.2kg
 Pork  150g
 Garlic  1 clove
 Corn Starch  1 tsp
 Water  
 Salt  
 Oil  
   
 – Ingredients for Sauce –  
 Oyster Sauce  1 tbsp
 Dark Soy Sauce  1/2 tbsp
 Water  1/2 cup
   
 – Seasoning for Pork –  
 Oil  1/2 tbsp
 Sugar  1/2 tsp
 Corn Starch  1 tsp
 Light Soy Sauce  1/2 tbsp
   

method

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1. Bean Curd (for pan-fry) : 3 pcs (about 600g).  Cut it into big pieces. 

Soak the Bean Curd in salted water for 30 mins. (will result in a better crust ). After 30 mins, drain


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2. Chinese Celery,remove the leaf. Cut it into sections, about 60g


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3.Chinese mushroom : 30g. Rinse it. Soak it to soft.

cut the Chinese Mushroom into halves


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4. Bamboo Shoots : 1.2kg,peel it

remove the outer layer


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5. Put the Bamboo Shoots into water, add 1 tsp of Salt. Bring water to boil. Then, switch heat to slow. Cook it for 30mins. After 30mins, dish it up and soak it in water.

Slice it after it comes to room temperature


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6. Pork : 150g, slice it.

Seasoning:add 1/2 tbsp of oil, 1/2 tsp of Sugar, 1 tsp of Corn Starch, 1/2 tbsp of Light Soy Sauce, mix it


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7. heat 2 tbsp of oil over medium heat. Pan-fry the Bean curd to brown colour by non-stick pan. Add some oil when necessary.

Dish it up when the colour of Bean Curd is changed to brown


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8. Prepare the sauce:1 tbsp of Oyster Sauce, 1/2 tbsp of Dark Soy Sauce, 1/2 cup of water, mix it


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8. heat 1 tbsp of oil, saute a pounded Garlic, add and stir-fry the pork,

when the pork colour is changed, add 1/3 cup of water, after half minute, dish it up and set aside


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9. add the sauce to the hot wok, add Chinese mushroom and Bamboo Shoots,

add 2 cup of waters, cover it, bring sauce to boil


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10. add the Bean Curd and Pork,

Cover it again and cook for 6 mins.

 


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11.mix 1 tsp of Corn Starch with 1 tbsp of water


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12. after 6 mins,add the Chinese Celery. Mix it Gently. after half minute, stir and add the corn starch water.

stir until the sauce thicken, Serve!

 

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Chinese Recipe : Sweet and Sour Fried Sparerib

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Ingredient

 Sparerib  600g
 Salt  1/2 tsp
 Sugar  1/2 tsp
 Egg White  1/2 egg
 Water  1 tbsp
 Plain Flour  70 g
 Oil  
 Onion  1 piece
 Belt Pepper  2 pcs
 Pine-apple  300g
 Salt  1/4 tsp
 Hot Water  1/3 cup
   
 -Ingredient of Sour Sauce-  
 Lemon Juice  150ml
 Slab Sugar  2pcs/about 200g
 Water  70ml
 Onion  1 piece
 Oil  1 tbsp

method

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1. prepare Lemon Juice 150ml


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2. Slab Sugar : 2pcs / about 200g, cut it into small pieces


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3. add 70 ml of water, add 150ml of Lemon Juice, mix it


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3. Onion : 1piece, cut it into strips. Add 1 tbsp of Oil, saute Onion over medium heat


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4. after 1 minute, add the sour sauce, after 2 mins, remove the onion,

cook until the sauce thicken, dish it up


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5. Sparerib:600g, add 1/2 tsp of Salt, 1/2 tsp of Sugar, mix it. add 1/2 egg white, mix it.

Because of too dry, add 1 tbsp of water, mix it

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6. add about 70 g of plain flour, mix it


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7. heat the oil. Then, deep-fry the spareribs over medium heat, dish it up when the spareribs colour is changed to golden brown


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8. Bell Pepper2pcs. Rinse, remove the core, cut it into pieces

Onion 1 piece, cut it into pieces

 


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9.Pineapple:300g


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10. heat 1 tbsp of Oil over medium heat, saute the Onion. Then, add the Bell Pepper,  1/4 tsp of Salt, mix it

after half minute, add 1/3 cup of hot Water, mix it.


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11. after 1 minute, add the Spareribs, add about 3 tbsp of Sour Sauce, mix it.

add Pineapple, mix it. After 1 minute, Serve!


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Chinese Recipe : Braised Fish Head with Bean Curd Stick

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Ingredient

 Head of Big Head Fish  1 whole (about 600g)
 Chinese mushroom  30g
 Deep fried Bean Curd Stick  about 250g
 Welsh onion  1 sprig
 Ginger  10 slices
   
 -Seasoning for Fish head-  
 Light Soy Sauce  1tbsp
 Rice Wine  1tbsp
 Egg white  1 piece
 Plain Flour  1/2 cup
   
 -For deep fry the Fish head-  
 Oil  
   
 -For braising the mushroom-  
 Water  6 cups
   
 -Final seasoning-  
 Salt  1 tsp
 Sugar  1/2 tsp

method

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1. Head of Big Head Fish, 1 whole (about 600g). Cut Fish Head into pieces. Rinse the Fish Head. Then, drain.


 

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2. Rinse the Chinese mushroom (30gram). Cut off the stems and soak it to soft.


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3. Deep fried Bean Curd Stick : about 250g. Break Deep fried Bean Curd Stick into sections. Soak it to soft


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4. squeeze out the oil from the softed Bean Curd stick. Then, change the water. Squeeze out the oil again.


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5. add 1 tbsp of rice vinegar into water. Then, bring water to boil. Add the Bean Curd Stick and cook for 2 minutes.

After 2 mins, rinse it, squeeze out the water and sour taste

(QN: why add vinegar?)

(Ans: Vinegar is very effective in removing oil)

(If the Vinegar is not squeezed out after this process, it may cause sour. Sometimes, this is the reason for why sour taste from Dim Sum)


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6.  Welsh onion : 1 sprig. Remove the outer layer. Remove both ends.

Cut Welsh onion into sections


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7. Seasoning for Fish Head : 1 tbsp of Light Soy Sauce, 1tbsp of Rice Wine, 1 piece of Egg White, mix it well.

Then, add half cup of Plain Flour, mix it well


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8. heat the oil until you see the bubbles coming out from Chopstick. Then, 

deep fry the Fish head until the color is changed to brown. Dish it up and set aside


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9. heat 1 tbsp of oil and about 10 slices of Ginger over medium heat. Then, add and saute the Welsh Onion.

After 1 minute, dish it up and set aside


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10.  add the softed mushroom and 6 cups of water into a pot. Bring it to boil.

Then, add the Bean Curd Stick, the sauted Ginger and half of Welsh Onion. 

Bring it to boil. Then, braise it over medium heat for 30 mins.


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11. add the Fish Head and the Braised stuff. Bring it to boil over high heat. Then, add 1 tsp of Salt and 1/2 tsp of Sugar.

Cover it and cook for 5 mins. Then, add the Welsh Onion. Dish it up and serve!


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Chinese Recipe : Shanghai Smoked Fried Fish

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Ingredient

 Grass Carp Belly 600 g
 Sliced Ginger 2 slices
 Spring Onion 2 sprigs
 Plain Flour 2 tbsp
 Oil for deep fry
   
 – Marinade –   
 Rice Wine 1 tsp
 Light Soy Sauce 1 tbsp
 Sugar 1 tsp
 Ground white pepper  dash
 Oil 1 tbsp
   
– Sauce –  
 Light Soy Sauce 3 tbsp
 Water 3 tbsp
 Sugar 3 tbsp
 Rice Wine 1 tsp

method

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For reference: This is Grass Carp. In the United States, the fish is also known as White Amur. It is cultivated in China for food, but was introduced in Europe and the United States for aquatic weed control.


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1. Rinse and wipe the fish to dry. Cut it into sections


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2. Prepare the marinade : Mix  Rice Wine (1tsp), Light Soy Sauce (1 tbsp), Sugar (1tsp), Ground white pepper (Dash), Oil (1 tbsp)


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 3.  Mix the fish and marinade well. Then Marinate for about 30 mins.


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 4.  after 30 mins,  transfer the fish to a pot. Add 2 tbsp of plain flour and Mix it well.


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5.  Heat up the oil. Deep fry the fish for about 3 mins. Bring the colour of bottom side to light brown. Then, turn the fish over and deep fry the other side.


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 6.  after about 2 mins, colour of the other side is changed to light brown. Dish it up and set aside.


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7. Prepare the sauce : Light Soy sauce (3 tbsp), Water ( 3 tbsp), Sugar (3 tbsp), Rice wine ( 1 tsp)


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8.  Saute the Ginger and spring onion with 1 tbsp of oil. Then turn the heat to medium.

Add the sauce and bring it to boil for about half minute. Then, add the fish and mix it well.


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9. Serve!

Chinese Recipe : Deep Fried Stuffed Fish with Dried Winter Melon

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Ingredient

 Dace Fish 2 Whole
 Dried Winter Melon 150g
 Dried Shrimps  30 g
 Spring Onion (Chopped)   2 sprigs
 Water Chestnut (Chopped)   2 pcs
 Salt  1/2 tsp (for fish paste), 1tsp (for stewing dried winter melon)
 White pepper  pinch
 Water  2 tbsp (For minced Fish)
 Chicken Stock 250 ml
 Light Soy Sauce 1 tsp
 Corn starch little
 Oil for deep fry

method

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1. Rinse and Soak the “Dried Winter Melon (150g)” to soft


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2. Make a cut between Dace Fish skin and meat. Then separate the skin and meat.


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3. De-bone. (Fillet of 2 Dace Fish are required for 1 stuffed Fish)


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9. Apply some corn starch on inner side of skin for sticking the fish paste. Then, stuff up the fish skin.


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10. Heat the oil and deep fry the fish on medium heat. Deep fry until golden brown. Dish it up for next step.


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11. Drain the Soaked “Dried winter melon”. Cook it with chicken stock (250ml), Salt (1 tsp), Light soy sauce (1 tsp) , on slow heat for 30 minutes. 

After 30 minutes, add the deep fried fish and cook for 15 minutes more.


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12.  Dish it up and serve it hot!

Chinese Recipe : Deep-fried Spareribs with lemon grass

 Pork Spareribs  600 g
 Self Raising Flour  about 1/2 – 1 cup
 Oil  1/2 tbsp for Batter , for deep-fry
 Water  For mixing “Self Raising Flour”
 Cornstarch  2 tbsp
   
 Marinade  
 Celery Juice  3 tbsp
 Lemon grass  1 sprig
 Sugar  1 tsp
 Oil  1/2 tbsp
 Egg White  1
 Light Soy Sauce  1 tbsp
 Salt  1/4 tsp

 

1. Mix Pork Spareribs with constarch.


   

2. Use the white portion of Lemon Grass only. Mince the lemon grass.


   

3. Prepare 3 tbsp of Celery Juice


   

4. Prepare the Marinade. Mix Celery Juice,Lemon grass,Oil,Egg White, salt, sugar and Light Soy sauce. Then, mix the Marinade and Pork Spareribs well. Set aside and marinate for half day to 1 day. It is better to stir the  Pork Spareribs in every 2 hours for better Marinade.


   

5.  After half day, separate Pork Spareribs and marinade. Mix the Marinade with “Self Raising Flour” and 1/2 tbsp of “Oil”. Add water gradually and stir well to a smooth batter. Then, Mix it with Pork Spareribs just before deep-frying.


   

6. Heat 1/2 wok of oil, deep-fry Pork Spareribs in medium hot oil and fry until golden in color, remove and drain. In the meantime, reheat oil to the maximum, fry Pork Spareribs again in hot oil for 1/2 minute until golden brown and crispy. Remove and arrange on a plate.


7. Serve!

Chinese Recipe : Deep-fried Bombay duck

 Bombay duck :  1200g (about 13 whole fishes) / 600g (Fillet)
 Salt :  1/2 tsp
 White Pepper :  Pinch
 Egg White :  1
 Flour :  1 cup

   
   

1. De-bond the fishes. Then, rinse and wipe it to dry.


2. Mix fishes with 1/2 tsp of salt and white pepper. Place in refrigerator and marinate for at least half day.


3. Rinse and wipe the fishes to dry again to reduce the salty taste. Mix fishes with egg white. Then, coat evenly with flour.


4. Heat Oil and deep-fry the fishes until the color is changed to light brown. Set aside for 5 minutes.


5. Deep-fry the fishes again for a short while. Then, place the deep-fried fishes on kitchen paper  for a while before serve.


6. Dish it up and serve it hot!

Chinese Recipe : Shredded Beef with Almond Flakes


 Beef fillet  350g
 Almond flakes  100g
 Black Pepper
 1/2 tsp
 egg  2
 Plain flour  4 tbsp
 Light Soy Sauce  1/2 tbsp
 Oil  For deep-fry

 Pepper salt

 Little
 Chicken powder  1/4 tsp

 

   

1. Cut beef fillet into strips. Mix with “Black Pepper” and “Soy sauce ” . Marinate for 30 minutes.


   

2. Beat eggs. And mix with 4 tbsp of “plan flour” and 1/4 tsp of “Chicken Powder”.


   

3.Dip beef in egg paste. Then roll the beef in Almond Flakes.


4. Heat oil until hot but not smoking. Put beef into boiling oil and deep-fry until the almond color is changed to golden brown.


5. Drain and leave them on paper towel before serving.


6. Serving with the Pepper Salt.

Chinese recipe : Spring Roll

 Ingredients for 30 pieces Spring Roll  
 Spring roll wrapper 700g
 Shrimps (diced) : 300g
 Minced Pork : 650g
 Chinese Celery 100g
 Chinese Mushroom (soaked to soft and finely chopped) : 4 pieces
 Water chestnut (finely chopped) 2 pieces
 Oil For Deep Fry
 Egg 1
   
 Seasonings :  
 Ginger Juice 1 tsp
 Salt 1/2 tsp
 Light Soy sauce 1/2 tbsp
 Sugar 1/2 tsp
 Cornstarch 1 tsp

 

1. Mix and stir the “Minced Pork” and seasonings well.


   

2. Soak the Mushroom to soft. Chop the Mushroom and Water chestnut finely. And cut the Celery into 1cm length.


   

3. Heat 1 tbsp of oil. Stir-fry the minced pork. Then, add diced shrimps. Stir the pork and shrimp until well done. Then, add “Celery,Mushroom and Water chestnut”. Stir the ingredients for few minutes.


 4.Then dish up and set aside. Wrapping is ready.


5. Prepare egg paste.


6.Divide the  Spring roll wrapper into 2 half.  Place some wrapping to the center of wrapper. Wrap the spring roll. Apply egg paste for sticking.


7. Heat Oil for deep-fry spring roll. Deep fry the spring roll until the color is changed to golden. Dish it up.


Chinese Recipe : Sweet and Sour Fish

 

 Yellow Croaker Fish  :
 3 wholes, about 700g
 eggs :
 1 pieces
 Red Pepper :
 1 piece
 Onion :
 3/4 piece
 Flesh Pineapple :
 100g
 Flour (For coating Fillet) :
 3 tbsp
 Oil :
 for frying
 Garlic (pounded) :
 1 piece
 Ginger (pounded):
 3 slices
 Rice vinegar:
 1tbsp
 Salt :
 1/2 tsp
   
Marinade(A)-For Fish
 
Salt :
 Pinch
Ground White Pepper :
 Pinch
   
Sour Sauce  
Slab Suger (finely chopped) / Brown sugar:
50g
Lemon Juice :
1tsp
Water :
4tbsp
Onion :
1/4 piece
Oil :
1tbsp

 

   
   


2. Clean and dry the fillets. Rub fillet with salt and white pepper. Set aside for 1 hour.


3. Sour sauce

Heat 1tbsp oil in wok. Turn the heat to medium. Stir-Fry onion until soft and golden brown. Remove the Onion and add the mixture of Slab Suger, Lemon juice and water. Cook until the sauce sticky.

 

 4.Cut the Red Pepper, Onion and Pineapple into pieces and set aside.


5. Remove yolk from egg white. Mix fillet with eggs white. Then, coat evenly with flour.


 6. Deep-fry in boiling oil until cooked.


7. Heat 2tbsp oil in wok. Stir-fry the garlic, ginger and salt (1/2tsp). Then, add Red Pepper and Onion. Mix them well. Then add Rice vinegar.


   

 8. Add Pineapple and Fillet. Then add the Sour sauce and mix all the ingredients well.


9. Ready to serve.

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