Category Archives: FRY
Hong kong recipe : Shanghai Smoked Fish
Chinese Recipe : Stir-fried Spinach with Minced Pork
| Spinach | 600g |
| minced pork | 200g |
| Seasoning-mix with minced pork | |
| Oil | 1/2 tbsp |
| Sugar | 1/2 tsp |
| Corn Starch | 1 tsp |
| Light Soy Sauce | 2 tsp |
| Seasoning-for cooking Spinach | |
| Oil | 1 tbsp |
| Ginger (pounded) | 1 slice |
| Salt | 1 tsp |
| Water | 8 cups |
| Sugar | 1 tsp |
| For stir-frying minced pork | |
| Garlic | 1 clove |
| Oil | 1 tbsp |
| Corn starch | 1/2 tbsp |
| Water | 1/2 cup |
 |
 |
 |
1. minced pork (200g)，add 1/2 tbsp of oil, 1/2 tsp of Sugar, 1 tsp of Corn starch, 2 tsp of Light Soy Sauce, mix it
 |
 |
 |
 |
2. Spinach：600g, remove the root of Spinach
rinse the Spinach. Then, cut it into halves
 |
 |
 |
 |
3. Bring it to boil over high heat. (Oil: 1tbsp, a slice of pounded Ginger, Salt: 1tsp, Water: 8 cups, Sugar :1 tsp)。add Spinach when the water is boiling, Cover it.
after 5 mins, dish it up. remove the water
 |
 |
 |
4. heat 1 tbsp of oil and a pounded Garlic over medium heat. stir-fry the minced pork.
after half minute, add 1 tbsp of Light Soy Sauce.
 |
 |
 |
 |
5. prepare the corn-starch water :1/2 tbsp of corn starch＋1/2 cup of water, mix the corn starch water well. Then, mix it with minced pork immediately
it the sauce too dry, add a little bit more water to make a thick sauce
6. put it on top of Spinach. Done!
Chinese Recipe : Pan-fried Chicken Wings
|
Chicken Wingette |
900g |
|
Oil |
1 tbsp |
|
|
|
|
Marinade : |
|
|
Ginger Juice |
1 tbsp |
|
Rice Wine |
1 tbsp |
|
Light Soy Sauce |
2 tbsp |
|
Salt |
1 tsp |
|
|
|
1. Wash chicken Wingette (900g). Then, drain the chicken Wingette
|
|
|
|
|
|
2. Peel the Ginger, then grate it. Queeze out 1 tbsp of ginger juice from the grated pieces
|
|
|
3. Add Ginger Juice (1tbsp), Rice Wine (1 tbsp), Light Soy Sauce (2tbsp) and Salt (1tsp) to the mixing bowl. Then,mix it with chicken Wingette. Marinate chicken Wingette for half hour
|
|
|
4.after half hour, mix the chicken Wingette again. Then, cover with plastic wrap and marinade in refrigerator over night
5. On the next day, pull them out of refrigerator 30 minutes prior to cooking
|
|
|
6. after 30 mins, add 1 tbsp of oil and Chicken Wingette. After the chicken Wingette is placed, switch on the fire with medium heat. Pan frying under the lid for about 2.5 minutes. Let the core of Chicken Wingette easier to well-done
|
|
|
7. after about 2 and half mins, turn the Chicken Wingettes over. Then, cover it again. Pan frying under the lid for about 2.5 minutes
|
|
|
8. after about 2 and half mins, turn them over again. After half minute, turn it over again. Turning the Chicken Wingetter over and over until the skin turn golden brown colour
9.Place an oil absorbing paper on dish. Then, dish it up.
Chinese Recipe : Pan-fried Chinese Noodlefish with Egg
| Chinese Noodlefis | 230 g |
| Egg | 8 pcs |
| Spring Onion | 2 sprigs |
| Salt |
1/2 tsp ( Marinate the Fish) ; 1/2 tsp (seasoning) |
| Oil |
 |
 |
1. Rinse Chinese Noodlefish : 230g
 |
 |
 |
2. Add 1/2 tsp of Salt. Mix it with fish. Marinate the Fish for 1 hour.
 |
 |
3. after 1 hour, rinse the fish. Drain the fish, set it aside.
 |
 |
 |
4. Chop the Spring Onion : 2 sprigs, add 8 Eggs, add 1/2 tsp of Salt. Beat the eggs
 |
 |
 |
 |
5. Heat 3 tbsp of oil over medium heat. Pan-fry the Fish first (about 1 minute).
After 1 minute, turn it over, pan-fry the other side of fish for about half minute. Then, mix the pan-fried fish with egg.
 |
 |
 |
 |
6. heat 2 tbsp of oil over medium – slow heat, Pour the mixture to fry-pan and form a thin layer.
after about 1 minute, turn it over,
after half minute, dish it up.
Chinese Recipe: Green String Beans Pan Cake
| Recipe for about 6 pan cakes |
|
| Rice Flour | 3 cups |
| Green String Bean | 300 g |
| Dried Shrimp |
50 g |
| Preserved Turnip |
100g |
| Water |
3 cups |
| Oil |
For pan-fry |
 |
 |
 |
1. Rinse and soak dried shrimps (50g) until soft.
 |
 |
 |
2. Rinse and chop Preserved Turnip (100g). Then, soak the Preserved Turnip in water. Let the flavor diffused in water
 |
 |
3. Chop the soaked Dried Shrimps. Then, soak the Dried Shrimps in water. Let the flavor diffused in water
 |
 |
 |
 |
4. Rinse the Green String Beans (300g). Remove the head of Green String Beans. Then, cut it into pieces.
 |
5. transfer the Dried Shrimp and Preserved Turnip to a container without water.
(keep the water for next step)
 |
 |
6. add 3 cups of water totally
(including the soaked water of Dried Shrimp and Preserved Turnip)
 |
 |
 |
7. Add 3 cups of Rice Flour, Green String Beans. Mix them well
 |
 |
 |
8. Heat 2 tbsp of oil over medium heat. Pour the mixture to fry-pan and form a thin layer.
Cover it and cook for about 2 mins
 |
 |
9. after 2 mins, turn it over and fry for 1.5 minute
10. after about 1.5 minute, dish it up and serve it hot
Chinese Recipe : Radish Cake with Preserved Meat (Revision 3.0)
| Ingredients for 1600g Radish Cake. |
|
| (Size of Aluminium foil plate) | Diameter 9″ x height 3″ |
| |
|
| Radish: |
1800g |
| Rice flour : |
300g |
| Dried Shrimps (Soaked) : |
20g |
| Chinese Sausage (Chopped) : |
1 piece |
| Preserved pork belly : (chopped) : |
40g |
| Spring Onion (chopped) : |
1 sprigs |
| Coriander (with roots cut off, chopped) : |
1 sprigs |
| Dried Scallop : |
20g |
| Preserved Turnip (Chopped) : |
20g (replace by 1/2 tsp of Salt if you could not find it) |
| Minced ginger : |
1tbsp |
| Water | |
| Seasoning : |
|
| White Pepper : |
pinch |
| Sugar : |
1 tsp |
| Chicken bouillon powder : |
1 tsp |
| Salt |
1/2 tsp |
 |
 |
1. Rinse dried shrimps (20g) and soak it to soft. Rinse and soak dried Scallop (20g)
 |
 |
2. Wash Preserved pork belly (40g) and Chinese Sausage (1piece)
3. Steam Preserved pork belly,Chinese Sausage and dried Scallop for 15 mins
 |
 |
4. Drain water from the shrimps and mix shrimp water with scallop water. Divide the dried scallop into small pieces
5. mix the sauce of Preserved pork belly and Chinese Sausage with scallop water
 |
 |
6. add White Pepper (Pinch), Sugar (1 tsp), Chicken bouillon powder (1 tsp), Salt (1/2 tsp). Mix it well.
 |
 |
7. Cut the Chinese Sausage and Preserved pork belly into small pieces
 |
 |
8. Prepare 1 tbsp of minced Ginger. Chop Spring Onion and Coriander (1 sprig each)
 |
 |
9. Chop Preserved Turnip (20g)
 |
 |
10. Peel and shred 1800g of Radish finely
 |
 |
11. Heat 1 tbsp of oil over slow heat. Saute Preserved pork belly, Chinese Sausage, dried shrimps and Preserved Turnip. After half minute, dish it up and set aside.
 |
 |
 |
 |
12. Heat 1 tbsp of oil over high heat. Saute the minced Ginger. Add and stir-fry Radish.
Add Scallop with mixed juice, stir-fry and mix it well. Then, cover it and cook for 5 mins.
 |
 |
13. after 5 mins, dish it up. Separate Radish and Radish juice.
 |
 |
14. Add 1.5 cups of Radish juice to radish ( Add water if not enough).
 |
 |
15. Let it cool down to around 50 °C
 |
 |
16. Add rice flour (300g). Mix it well.
 |
 |
17. add Preserved pork belly, Chinese Sausage, dried shrimps and Preserved Turnip. Mix all ingredients well.
 |
 |
 |
18. Pour in mixture and smooth top
 |
 |
19. Bring water to boil. Steam the Radish Cake for an hour over high heat.
(Tips : Do not always open the lid during streaming, but remember to refill water during steaming)
 |
 |
20. after 1 hour, discard the spring onion and Coriander. Let it cool down and store it in refrigerator
 |
 |
21. Slice and pan fry Radish cake. Heat oil over medium heat. Pan-fry the Radish cake
22. Serve!
Chinese Recipe : Fried Stuffed Chili
| Chili : |
10 pieces |
| Dace fillet (Mud Carp fish): |
400 g |
| Dried Shrimps (Soaked) : |
30 g |
| Spring Onion (Chopped) : |
2 sprigs |
| Water Chestnut (Chopped) : |
2 pcs |
| Salt : |
1/2 tsp |
| White pepper : |
pinch |
| Water : |
2 tbsp (For minced Fish) |
| Oil : |
2 tbsp |
| Soy Sauce : |
2 tbsp |
 |
 |
1. Rinse and soak dried shrimps.Dice the Fillet.
 |
 |
2. Mix diced fillet and dried shrimps. Chop for about 10mins. Chop 2 sprigs of Spring Onion.
 |
 |
 |
 |
3. Peeled, Rinse and Chop the Water Chestnut (2 pcs)
 |
 |
4. Add “Water Chestnut”, “chopped spring onion”,”Salt (1/2 tsp)”, “white pepper (pinch)” and “water 2tbsp” to the minced dace. Stir in one direction until sticky.
 |
 |
5. Slap the minced fish for about 20 times. Make it more elastic. Fish paste is ready
 |
 |
6. Remove the head of Chili.
 |
 |
7. Open and cored the Chili.
 |
 |
8. Stuffed with minced fish.
 |
 |
9. Heat the fry pan with oil. Saute the Fish side first. Then cover it until the Chili and Fish done (about 2 minutes)
 |
 |
10. Add “Light soy sauce”. Then cover it for about half minute. Dish it up.
11. Dish it up and serve it hot.
Chinese Recipe: Fried Chicken Legs with Ginger and Spring Onion
| Chicken Leg | 4 pcs |
| Spring Onion | 10 sprigs |
| Ginger | 2 slice |
| Garlic | 1 pcs |
| Sesame Oil | 1 tsp |
| Light Soy Sauce | 1 tbsp |
| Oil | 1 tbsp |
| Hot Water | 1/2 cup |
| Marinade | |
| Ginger Juice | 1/2 tbsp |
| Salt | 1/2 tsp |
| Chinese Rice Wine | 1/2 tsp |
 |
 |
1. Wash Chicken Legs, then wipe it to dry
 |
 |
2. Rub Chicken legs with Ginger Juice:1/2 tbsp, Salt: 1/2 tsp, Chinese Rice Wine: 1/2 tsp.
Then place it in refrigerator for 2 hours.
 |
 |
3. Cut the Spring Onion (about 10 sprigs) in half。One Pounded Garlic，Cut 2 sliced Ginger into fine long strips
4. Heat 1 tbsp of oil. Saute the Ginger,White half of Spring Onion and Garlic
5. Pan-fry the Skin side of Chicken Legs first
6. After about a minute, fry the other side of legs.
7. After about a minute, fry the other side of legs.
8. Add the Green half of Spring onion.
 |
 |
9.Add 1tsp of sesame oil, 1 tbsp of light soy sauce.
Add 1/2 cup of hot water,cover by lid to let the chicken legs well done (about 3 minutes)
10. Fry until the sauce is beginning to thicken. Dish it up!
Chinese Recipe : Pan-fried Meat Patties
| Pork Collar meat: | 350g |
| Chinese Mushroom (soaked until soft and finely chopped) : | 4pcs |
| Water chestnut (finely chopped) : | 1pcs |
| Preserved Turnip(Preserved vegetable, finely chopped) : | 20g (Optional) |
| Spring Onion (Chopped) | 2 sprigs |
| Seasonings |
|
| Oil : | 1tbsp |
| Corn starch : | 2tbsp |
| Sugar : | 1/2 tsp |
| Light Soy Sauce : | 2tsp |
| Fish sauce : | 1tsp |
| For Frying | |
| Oil | 1 tbsp |
| Corn starch | Little |
1. Dice the pork and mince it until sticky.
 |
 |
2. Mix seasoning well in bowl. Then, pour the mixed seasoning onto pork and mix it well.
 |
 |
3.Add chopped Chinese Mushroom, Water chestnut and Preserved Turnip into the pork. Stir in one direction to mix it well.
 |
 |
4. Form small meat balls and shape the minced meat mixture into round patties. Then roll in corn starch.
 |
 |
5. Heat 1 tbsp of oil. Pan-fry it over medium heat till done.
 |
 |
6. Add chopped Spring Onion. Pan-fry both side of meat patties with spring onion for a while.
7. Serve!
Chinese recipe : Fried Chicken Wing with Spring Onion
|
Chicken Wing |
4 pieces |
|
Oil |
1 tbsp |
|
|
|
|
Marinade |
|
|
Spring Onion |
1 sprig |
|
Shallot |
1 clove |
|
Light Soy sauce |
1 tsp |
|
Dark Soy sauce |
1 tsp |
|
Sesame oil |
few drop |
|
Sugar |
1/2 tsp |
|
Ginger Juice |
1/2 tsp |
|
SHAOXING wine |
1/2 tsp |
|
Chicken Power |
1/4 tsp |
1. Wash Chicken wing, then wipe it to dry.
|
|
|
2. Chop Spring onion and Shallot.
|
|
|
3. Rub the chicken rings with the Marinade. Then place it in refrigerator for 3 hour.
|
|
|
4. Heat oil, then fry the chicken wing until the skin color is changed to golden.
|
|
|
5. Add the Marinade
|
|
|
6. Cover by lid for a while to let the chicken wing well done.
7. Serve!