Tag Archives: 中式食譜
[Hong Kong Recipe] Stir-fried Sour Pickled Green Mustard with Pork and Gluten | Wow!🙀 Tasty! 😻
[Hong Kong Recipe] Tomato with Potato, Soy bean sprouts & Pork Soup | Wow!🙀 Tasty! 😻
[Hong Kong Recipe] Deep Fried Stuffed Fish | Traditional
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[Hong Kong Recipe] Stir-fry Silver Pin Noodles with Pork, Mushroom, Egg and Mung bean sprouts
[Hong Kong Recipe] Steamed Grass Carp Belly
[Hong Kong Recipe] Fabulous Fried Fish ~ Bombay Duck ~
[Hong Kong Recipe] Turnip Cake with Preserved Meat | Dim Sum
[Hong Kong Recipe] Stewed Beef Brisket with Tomato | Family Dishes
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[Hong Kong Recipe] Steamed Tofu with Ground Pork | Family Dishes
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[Hong Kong Recipe] Steamed Pork with Dried Salted Fish | Family Dishes
[Hong Kong Recipe] SUPREME Lobster Noodles | Incredible! OMG!
[Hong Kong Recipe] Red Braised SpareRibs | Amazing!
[Hong Kong Recipe] Pan-Fried Lemongrass Pork Jowl
[Hong Kong Recipe] Baked Tapioca Pudding with Taro Paste ｜Sago Pudding
[Hong Kong Recipe] Rice Dumplings ｜AMAZING !!!
[Hong Kong Recipe] ： Thai Lemongrass Chicken Wings
[Hong Kong Recipe] Plum Wine, Plum Soda, Pineapple Wine [Refreshing]
[Hong Kong Recipe][Q&A] What kind of Chinese Mushroom does Grandma buy?
Hong Kong Recipe : Supreme Steamed Pork Patty
Hong Kong Recipe : HAAKA Dumplings, Great!
Hong Kong Recipe : Stir-Fried Bitter Melon with Pork in Black Bean Sauce
Hong kong recipe : Shanghai Smoked Fish
Hong Kong Recipe : Ham & Scallion Steamed Bun
Hong Kong Recipe : Supreme Steamed chicken
Hong Kong recipe: Stuffed Chili & Fish Cake – 2nd edition
Cantonese Dessert Recipe : Peach Resin with Honey Locust Seed in Coconut Milk
Cantonese Soup Recipe : Coriander Tofu Fish Tail Century Egg Soup
Chinese Recipe : Oven Barbecue Ribs in Chinese Style
Chinese Recipe : Steamed Fish Intestine & Egg
Chinese Recipe : Chinese Long Bean Pan Cake
Chinese Recipe:Braised Soy bean Sprouts with Bean Curd Stick, Black Fungus and Fermented Bean Curd
Chinese Recipe : Stir-fry Swiss Chard (Pig’s Vegetable, a common name in Chinese)
Chinese Recipe : Stir-fry Swiss Chard (Pig’s Vegetable, a common name in Chinese)
Chinese New Year Recipe : Deep Fried Black-Eyed Pea Dumplings
Chinese recipe : Steam Chicken with mushroom and Black Fungi
Chinese Recipe : Crispy Fish Fillet in Chinese Style
Chinese Soup recipe : Winter Melon with dried Bonito and Pork soup
| Winter Melon | 1200 g |
| Pork (lean meat) | 150 g |
| dried Bonito | 1piece (about 40g) |
| Ginger | 1slice |
| Water | 12 cups |
| Oil | 1/2 tsp |
| Salt |
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1. Winter Melon : 1.2kg, remove melon skin. remove the core, cut it into pieces
2.Pound a slice of Ginger
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3. Pork (lean meat) 150g. Transfer pork into water. Bring water to boil for 1 minute.
rinse the pork after 1 minute. Dish it up and set aside
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2. 1 piece of dried Bonito. (about 40g). Rinse it. Let it absorb the water. Then, press it out. Repeat this for few times
Tear it into pieces
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3. add 12 cups of water, Winter melon, dried Bonito, Pork and Ginger. add 1/2 tsp of Oil.
Bring water to boil over high heat. Then, turn heat to slow and boil for 1 hour.
after 1 hour, add salt for seasoning
Chinese recipe : Stir-fried Seafood and Pork with Cashew
| Water Chestnut | about 7 pcs |
| Salted & Dried Radish | 50g |
| Pork(Pork Jowl is used here) | 300g |
| Garlic | 1 clove |
| Celery | about 200g |
| Bell Pepper | 2pcs |
| Onion | half piece |
| Cashew | 150g |
| Shrimp | 150g |
| Salt | |
| Sugar | |
| Water | |
| Oil |
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1. Water Chestnut : about 7 pcs, peel and rinse. Dice the Water Chestnut
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2. Salted & Dried Radish : 50g，dice it
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3. Pork(Pork Jowl is used here)，about 300g, remove the fat
Dice the pork
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4. Pound a Garlic
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5. Celery：about 200g，Tear old veins off the celery, cut it into lengths.
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6. Bell Pepper：2pcs. Rinse, remove the core, cut it into pieces
Onion 1/2 piece, cut it into pieces
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7. Cashew：150g, heat the oil. deep fry the Cashew
deep fry the Cashew until the color is changed to light brown, dish it up and set aside. Cool down the Cashews. They will become crispy.
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8. Shrimp (150g), remove the head, shell and intestine.
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9. Soak the Shrimp in water with 1 tsp of Salt for 5 mins
(for making the shrimp more crispy)
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10. after 5 mins, wash the Shrimp. Then, drain and set it aside.
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11. heat the oil over medium heat, saute the Onion, after half minute, add the Bell Pepper, mix it.
add 1/2 tsp of Salt. Mix it. add 1/3 cup of Water during stir-frying. Then, dish it up and set aside
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12. heat 2 tbsp of Oil, Saute the Garlic, add the Pork,
after the pork colour is changed, add the Shrimp. after half minute,add Celery, mix it
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13. add 1/2 tsp of Salt, mix it. Add Water Chestnut , Salted and dried Raddish.
after half minute, add 1 tbsp of water, add 1/2 tsp of Sugar, mix it
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14. add the Bell Pepper, remove the Bell Pepper sauce (this sauce is quite salty), add the Cashew
mix it well, Serve!
Chinese Recipe : Stewed Lotus Root with Spareribs
| Spareribs | 600g |
| Lotus Root | 1.2kg |
| Ginger | 2 slices |
| Garlic | 4 cloves |
| Oil | 3 tbsp |
| Light Soy Sauce | 1 tbsp |
| Water | |
| Salt | 1tsp |
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1. Rinse spareribs (600g), then drain
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2. Peel the Lotus Roots : 1.2kg
remove both ends, cut the Lotus Root into pieces
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3. pound 2 slices of Ginger, pound 4 cloves of Garlic
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4. add 3 tbsp of Oil, Saute the Ginger and Garlic. Then add and saute Spareribs
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5. Stir-fried the spareribs for 2 minutes, add 1 tbsp of Light Soy Sauce, mix it. add the Lotus Root, mix it
add 1 tsp of Sugar, mix it. Transfer all to a pot.
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6. Add some water to wok, mix it with the sauce attached to wok. Then pour this to the pot.
add water until almost cover the ingredients
cover it, bring water to boil. Then, simmer for 1 hour
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7. after 1 hour, add 1 tsp of Salt. Mix it. Cover it and cook for 10 mins more
Chinese Recipe : Stir-fried Cucumber with Black Fungi and Pork
| Cucumber | 600g |
| Black Fungi | 20g |
| Pork(Pork collar meat) | 200g |
| Seasoning－for Pork | |
| Oil | 1 tbsp |
| Sugar | 1/2 tsp |
| Corn Starch | 1 tsp |
| Light Soy Sauce | 1/2 tbsp |
| Ingredient－for stir-fry the Cucumber | |
| Oil | 1 tbsp |
| Ginger | 1 slice |
| Garlic | 1 clove |
| Salt | 1/2 tsp |
| Water | 1/2 cup |
| Ingredient－for Stir-fry the Pork | |
| Oil | 1 tbsp |
| Garlic | 1 clove |
| Salt | 1/4 tsp |
| Light Soy Sauce | 1/2 tbsp |
| Water | 1/3 cup |
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1. Cucumber : 600 g, peel the Cucumber partialy (peel it partialy cause more crispy)
Remove both ends, cut it into halfs, remove the core
slice it after wash
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2. Black Fungi : 20g, Soak Black Fungi to soft. (about 20 mins)
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3. after 20 mins, put Black Fungi into boiling water and boil for 5 mins,
after 5 mins, rinse the Black Fungi, if the size of Black Fungi is too large, separate it.
(..Must soak Black Fungi to soft, then boil it and wash it..)
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4. pound a slice of Ginger, pound 2 Garlic
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5. slice the Pork (Pork collar meat)：200g
add 1 tbsp of Oil, 1/2 tsp of Sugar, 1 tsp of Corn starch, 1/2 tbsp of Light Soy sauce, Mix it well.
add some water if the pork is too dry. (about 1 tsp of water is added)
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6. heat 1 tbsp of Oil. Saute the Ginger,a pounded Garlic and 1/2 tsp of Salt. Add and stir-fry the Cucumber
after 1 minute, add 1/2 cup of water. Then, cover it.
after 2 mins, dish it up and set aside. (you may reduce the cooking time for more crispy)
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7. heat 1 tbsp of Oil. Saute the pounded Garlic. Add the pork.
add 1/4 tsp of Salt after the Pork color is changed. Mix it. add 1/2 tbsp of Light Soy Sauce. Mix it
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8. add 1/3 cup of Water, add the Black Fungi. Mix it well.
add the Cucumber without the juice, Mix it well. Then, Serve!
Chinese Recipe : Braised Fish Head with Bean Curd Stick
| 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 |
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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!
Chinese Recipe : Steamed Eggs with Fresh Shrimp
| Egg : | 3pcs |
| Shrimp : | 150 g |
| Spring Onion： | 1 sprig |
| Seasoning－for Egg | |
| Oil : | 1/2 tsp |
| Salt : | 1/2 tsp |
| Room Temperature boiled Water | 1 cup |
| Seasoning－for Shrimp | |
| Salt : |
for washing Shrimp :1tsp for seasoning：1/4 tsp |
| Water : | |
| Oil： | 1tsp |
| Ground White Pepper： | Pinch |
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1. Shrimp (150g), remove the head, shell and intestine.
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2. Soak the Shrimp in water with 1 tsp of Salt for 5 mins.
(for making the shrimp more crispy)
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3. after 5 mins, wash the Shrimp. Then, drain the shrimp, set it aside.
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4. add 1 tsp of oil, pinch of Ground White Pepper and 1/4 tsp of Salt. Mix it well.
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5. 3pcs of Egg. Add 1/2 tsp of oil and 1/2 tsp of Salt. Beat it.
Then, add 1 cup of room temperature boiled Water.(less bubble for boiled water). Mix it well.
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6. transfer the egg to the plate with shrimp. Stir it gently to remove the bubble.
(or use a mesh strainer to remove bubble)
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7. Bring water to boil. Then, steam the egg. Cover it and switch heat to medium.
after 2 mins, insert a toothpick for testing. The egg is set if the toothpick can stand vertically. Otherwise, repeat this step.
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8. After repeated twice, the toothpick can stand vertically. Discard the spring onion.
Switch off the heat, cover it for half minute
9.Serve!
Chinese Recipe : Fried Noodles with Shredded Pork
| Green Bean Sprouts | 150 g |
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Egg noodles (E-fu noodles is chosen this time) |
150 g |
| Pork | 250 g |
| Leek Sprout / Yellow Chives | 50 g |
| Egg | 2 pcs |
| Oil | |
| Water | |
| Seasoning for Pork | |
| Oil | 1/2 tbsp |
| Sugar | 1/2 tsp |
| Corn Starch | 1/2 tbsp |
| Light Soy Sauce | 1 tbsp |
| Water | a little bit (if too dry during mixing) |
| For stir-fry the Green Bean Sprouts | |
| Oil | 1tbsp |
| Garlic | 1clove |
| Salt | 1/2 tsp |
| For boiling the noodle | |
| Water | For boiling the noodle |
| Salt | about 1 tsp |
| For Stir-fry the Pork | |
| Oil | 1tbsp |
| Garlic | 1 clove |
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1. Rinse Green Bean Sprouts : 150g,
Egg noodles 150g (E-fu noodles is chosen this time)
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2. Shredded Pork 250g. Add 1/2 tbsp of Oil, 1/2 tsp of Sugar, 1/2 tbsp of Corn-starch, 1 tbsp of Light Soy Sauce to the shredded pork. Mix them well. (add some water if too dry during mixing)
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3. Rinse Leek Sprout (about 50g). Then, cut it into sections.
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4. heat 1 tbsp of oil, a pounded Garlic and 1/2 tsp of Salt over medium heat.
add and stir-fry the Green Bean Sprouts for about 1 minute. Then, dish it up and set aside.
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5. Bring water to boil with about 1 tsp of Salt. Then, cook the Egg Noodles until soft. Dish it up and drain the noodle
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6. Beat two eggs, heat 2 tbsp of oil over medium heat, pan-fry the egg
after half minute, turn it over, after half minute again, dish it up and set aside
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7. Then, pan-fry the noodle. Loosen it. Add about 2 tbsp of oil surrounding. (Oil makes noodle crispy)
after half minute, turn the noodle over, add 1 tbsp of oil surrounding
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8. after half minute, turn it over again. Repeat this step until the surface of noodle crispy. Then, dish it up.
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9. cut the egg into strips
10. mix 1/3 cup of water and 1/2 tsp of Corn starch
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11. heat 1 tbsp of oil and saute a pounded Garlic over medium heat. Stir-fry the pork until the pork colour is changed. Then, add 1 tbsp of Light soy sauce. Mix it well.
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12. Add Leek Sprout. Add the Corn Starch water (Mix the corn starch water again just before adding to the pork)
(If the sauce too thick, add 1/2 cup of water to thin the sauce)
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13. add the Green Bean Sprouts, stir-fry and mix them well. Then, transfer it to top of noodle. Add the egg strips.
Chinese Recipe : Shanghai Fried Noodles
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－Ingredient for 2 noodles－ |
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Dried Chinese Mushroom |
30g |
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Pork |
200g |
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Egg |
3pcs |
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Cabbage |
about 150 g |
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Thick Noodles |
900g |
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－Seasoning：for Chinese Mushroom－ |
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Sugar |
1tsp |
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Oil |
1/2 tbsp |
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Water |
6 cups |
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－Marinade：for pork－ |
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Oil |
1tbsp |
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Corn Starch |
1tsp |
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Sugar |
1tsp |
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Light Soy Sauce |
1tbsp |
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－Seasoning：For Stir-fry the pork－ |
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Oil |
2tbsp |
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Garlic(pounded) |
1piece |
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Light Soy Sauce |
1/2 tbsp |
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－Seasoning：For Egg－ |
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Salt |
1/4tsp |
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Oil |
2tbsp |
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－Seasoning：For Cabbage－ |
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Oil |
1/2 tbsp |
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Ginger (pounded) |
1slice |
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Salt |
1/4 tsp |
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Water |
1/2 cup |
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－Seasoning：For Thick Noodles－ |
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Oil |
2tbsp |
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Light Soy Sauce |
1tbsp |
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1. Soak 30 g of Dried Chinese Mushroom to soft. Then, rinse the Chinese mushroom when it is softed.
Squeeze out the water from Chinese mushroom.
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2. Cut off the stems, Shred Chinese Mushroom
Put the Chinese mushroom and about 6 cups of water into a pot, add 1 tsp of Sugar, 1/2 tbsp of oil. Bring it to boil over high heat. Then, turn heat to slow and cook for 40 mins
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3. Cut 200g of pork into strips. Mix it with 1 tbsp of oil, 1 tsp of corn starch, 1 tsp of Sugar and 1 tbsp of Light Soy Sauce
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4. Three Eggs and 1/4 tsp of salt. Beat the eggs
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5. heat 2 tbsp of oil, fry the egg
Cut the egg into strips
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6. Cabbage (about 150g), tear the Cabbage into pieces,
Rinse the cabbage
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7. heat 1/2 tbsp of oil, pounded ginger and 1/4 tsp of salt, add Cabbage,
after stir-fry for about half minute, add half cup of water. Then, cover it.
after 1 minute, dish it up and set aside
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8. heat 2 tbsp of oil over medium heat, Stir-fry the Thick Noodles for about 3 mins,
add 1 cup of mushroom soup
after 1 minute, add 1 tbsp of Light Soy Sauce. Mix it well. Then, dish it up and set aside.
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9. heat 1 tbsp of oil. Saute the pounded Garlic. Stir-fry the pork
after half minute, add 1/2 tbsp of Light Soy Sauce, mix it well. Then, add mushroom and 1/2 cup of mushroom soup, mix it well.
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10. after half minute, add the noodle, Cabbage, and Egg strips. Mix it well. Serve!
Chinese Recipe : Pan-fried Chicken Wings
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Chicken Wingette |
900g |
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Oil |
1 tbsp |
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Marinade : |
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Ginger Juice |
1 tbsp |
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Rice Wine |
1 tbsp |
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Light Soy Sauce |
2 tbsp |
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Salt |
1 tsp |
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1. Wash chicken Wingette (900g). Then, drain the chicken Wingette
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2. Peel the Ginger, then grate it. Queeze out 1 tbsp of ginger juice from the grated pieces
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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
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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
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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
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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
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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: Watercress Soup with Fish paste
| Watercress : | 900 g |
| 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 fish)，9 cups(for soup) |
| Oil : | 1 tbsp |
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1. Rinse and soak dried shrimps.Dice the Fillet.
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2. Mix diced fillet and dried shrimps. Chop for about 10mins. Chop 2 sprigs of Spring Onion.
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3. Peeled, Rinse and Chop the Water Chestnut (2 pcs)
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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.
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5. Slap the minced fish for about 20 times. Make it more elastic. Fish paste is ready
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6. Wash Watercress 900g. Pound a slice of Ginger
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7. Bring water (9cups) to boil with pounded Ginger, Oil: 1tbsp, Salt: 1/2 tsp
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8. Add Watercress when water is boiling, otherwise, soup taste bitter
after 15 mins, add fish paste. When the fish is floating, dish it up and serve.
Chinese Recipe : Stewed Pig’s Tongue with Supreme Soya Sauce
| Pig’s Tongue : | 4 pcs |
| Seasonings : | |
| Ginger juice : | 2 tbsp |
| Rice Wine : | 1 tsp |
| Chicken bouillon powder : | 1.5 tsp |
| Light Soy Sauce : | 6 tbsp |
| Fish sauce : | 2 tbsp |
| Sugar : | 2 tsp |
| Water : | for Stewing |
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1. Pig’s Tongue : 4pcs, remove the fat
Remove the Bone
Cut here for next cleaning process
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2.Remove the teeth
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3. Add water and Pig’s Tongue, bring water to boil. Blanch the tongue with boiling water for 10mins
After 10 mins, transfer the Pig’s Tongue to cold water
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4. Scratch the White Layer off. Clean the groove
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5. Add Pig’s Tongue, Ginger juice (2tbsp), Rice Wine (1 tsp), Light Soy Sauce (6 tbsp), Fish Sauce (2 tbsp), Sugar (2 tsp), Chicken bouillon powder (3 tsp) to the pot. Add water to just cover the Pig’s Tongue
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6. Bring water to boil over high heat. Then, simmer for 30 mins.
7. after 30 mins, cut it into pieces and serve!
Chinese Recipe : Pork and Lettuce Congee
| Lean Pork | 300 g |
| Rice | 1 cup |
| Dried Scallop | 30 g |
| Lettuce | 300 g |
| Salt |
1tbsp (for curing the pork) 1/2 tbsp (for curing the Lettuce) |
| Water | |
| Seasoning | |
| Ginger | about 50 g |
| Spring Onion | about 5 sprigs |
| Coriander | about 3 sprigs |
| Oil | 1/2 tsp |
| Light Soy Sauce | 4 tbsp |
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1. Lean Pork (300g), mix it with 1 tbsp of Salt. Curing the pork with salt for minimum 2 hours to over night.
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2. after curing, wash it before cooking. Remove the salt from the meat surface
Put the pork into boiling water and cook for 1 minute. After 1 minute, pick it up. Remove the water
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3. Put 12 cups of water into the pot. Add the Pork
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4. rinse 1 cup of rice. transfer the rice to the pot
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5. rinse Dried Scallop (30g , Optional), transfer Dried Scallop to the pot.
Cover it. Bring water to boil.
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6. Transfer the boiled ingredients into Slow Cooker. Bring water to boil over high heat. Then switch it to slow. Boil it for 2 hours.
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7. chop 50g of Ginger,
Spring Onion (about 5 sprigs). Remove the heads.
Rinse the Spring Onion and about 3 sprigs of Coriander. Then, chop it.
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8. Put the chopped Ginger, Spring Onion and Coriander into a bowl. Add 1/2 tsp of oil.
add about 4 tbsp of Light Soy Sauce. mix it well
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9. Rinse Lettuce (300g), cut it into pieces. Mix Lettuce with 1/2 tbsp of salt.
Curing the Lettuce with salt for 30mins,let the Lettuce juice gone
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10. after half hour , squeeze out the Lettuce juice
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11. after 2 hours, put some Lettuce into the bowl. Pour in the boiling Congee.
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 |
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1. Rinse and soak dried shrimps (50g) until soft.
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2. Rinse and chop Preserved Turnip (100g). Then, soak the Preserved Turnip in water. Let the flavor diffused in water
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3. Chop the soaked Dried Shrimps. Then, soak the Dried Shrimps in water. Let the flavor diffused in water
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4. Rinse the Green String Beans (300g). Remove the head of Green String Beans. Then, cut it into pieces.
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5. transfer the Dried Shrimp and Preserved Turnip to a container without water.
(keep the water for next step)
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6. add 3 cups of water totally
(including the soaked water of Dried Shrimp and Preserved Turnip)
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7. Add 3 cups of Rice Flour, Green String Beans. Mix them well
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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
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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: Stir-fry Bitter Gourd with Pork
| Bitter Gourd | 1200g |
| Pork (Suggested to use Pork Belly) | 300g |
| Salt |
1/2 tbsp(for marinate Bitter Gourd) 1/2 tsp(for stir-fry) |
| Fermented black soy beans | 1.5 tbsp |
| Garlic | 2 cloves |
| Slab Sugar | 1/2 slice／30g |
| Water | 1 cup |
| Oil | 2 tbsp |
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1.Bitter Gourd (1200g). Remove both ends. Cut it into half. Then, remove core of Bitter Gourd
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2. Rinse and slice the Bitter Gourd
Add 1/2 tbsp of Salt. Mix it with Bitter Gourd and marinade for 30mins
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3. Rinse and slice the Pork (300g).
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4. Rinse Fermented Soy Bean (1.5 tbsp), add 2 pounded Garlic. Squash Garlic and Fermented Soy Bean.
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5. Slab Sugar (1 slice / 60g), cut it into small pieces
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6. after half hour , squeeze out the Bitter Gourd juice ( reduce the bitter taste)
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7. Heat 2 tbsp of oil over slow heat, saute the Fermented Black Soy Bean and Garlic
Then, add and stir-fry the Pork. After half minute, add Bitter Gourd, stir-fry it over high heat for half minute
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8. add 1/2 tsp of Salt and Slab Sugar. Mix it well.
After half minute, add a cup of water. Cover it and cook over medium heat for about 7 minutes.
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9. after 7 minutes, dish it up and serve it hot.
Chinese Recipe : Stewed Chicken with Potato and Tomato
| Chicken | 1 whole |
| Potato | 900g |
| Onion | 1 piece |
| Ginger | about 5 slices |
| Shallot | about 5 cloves |
| Carrot | 200g |
| Potato | 3pcs |
| Celery | about 150g |
| Bacon | 2 slices |
| Oil | 3 tbsp |
| Red Wine | 2 tbsp |
| Sugar | 3 tsp |
| Salt | 1 tsp |
| Water |
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1. Remove the chicken neck and head, cut it into half. Wash the chicken. Then, cut it into pieces.
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2. Peel and cut Potato (900g) into pieces. Rinse the potato. Then, set it aside for later use.
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3. Prepare one Onion, peel and cut it into pieces. About 5 slices of Ginger. About 5 cloves of Shallot.
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4. Carrot : 200g, Peel and cut it into pieces
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5. Tomato : 3 pcs, Rinse and cut it into pieces
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6. Celery : about 150g, Rinse and cut it into sections
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7. Bacon : 2 slices. Cut it into sections
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8. Heat the oil (3 tbsp) , add Ginger,Onion and Shallot first.
Then, add Bacon and Celery,Saute the ingredient for about one minute.
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9. Add Chicken, stir-fry the ingredients for about 1.5 minute. Then, add 2 tbsp of Red wine.
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10. Add 3 tsp of Sugar and mix them well. Then, add Potato and Carrot. Mix them well.
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11. Add Tomato and 1 tsp of Salt. Stir Mix the ingredients well.
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12. Transfer all ingredients to a pot. Add water to the level below 1 inch of ingredients surface.
Bring water to boil over high heat. Then, turn heat to slow and stew for 30 minutes.
13. after half hour, Done!
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 |
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1. Rinse and soak dried shrimps.Dice the Fillet.
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2. Mix diced fillet and dried shrimps. Chop for about 10mins. Chop 2 sprigs of Spring Onion.
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3. Peeled, Rinse and Chop the Water Chestnut (2 pcs)
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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.
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5. Slap the minced fish for about 20 times. Make it more elastic. Fish paste is ready
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6. Remove the head of Chili.
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7. Open and cored the Chili.
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8. Stuffed with minced fish.
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9. Heat the fry pan with oil. Saute the Fish side first. Then cover it until the Chili and Fish done (about 2 minutes)
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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 (Preparation): How to wash Pig’s Stomach
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1. Cut off the fat. Then, flip the Stomach and remove the dirt.
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2. Use 1 tbsp of salt to rub with Pig’s Stomach for about half minute. Then, Rinse it and do this process again.
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3. Use 1 tbsp of cornstarch and 1 tbsp of oil to rub with Pig’s Stomach for about half minute. Then, Rinse it and do this process again.
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4. Put Pig’s stomach into boiling water. After 2 minutes, put it into water.
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5. Scratch the outer thin layer off. Flip the Pig’s Stomach, cut the fat and rinse it. Then, flip the Pig’s stomach again.
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6. Bring water to boil with a pounded ginger. Then, boil the pig’s stomach again for 3 minutes.
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7. Put it into water and flip it again. The Pig’s stomach is ready for cooking.
Related Recipes:
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Pig’s Stomach with Beancurd Sheet Soup |
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Strewed Pig’s Stomach with Supreme Soya Sauce |
Chinese Recipe : Easy Roast Chicken
| Chicken Leg | 4 pcs |
| Chicken Wing | 4 pcs |
| Marinade | |
| Ginger Juice | 1.5 tbsp |
| Chinese Rice Wine | 1.5 tbsp |
| Sugar | 1 tsp |
| Light Soy Sauce |
2 tbsp |
| Salt |
1/2 tsp |
| White pepper | Little |
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1. Wash Chicken Legs and Wings. Then , wipe it to dry.
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2. Mix Ginger Juice (1.5 tbsp), Chinese Rice Wine (1.5 tbsp), Sugar (1 tsp), Light Soy Sauce (2 tbsp), Salt (1/2 tsp), White Pepper (Little) .
Then add Chicken and mix all ingredients well.
3. Set aside and marinate for 2 hours. Then stir it for a while and marinate for another 2 hours.
4. Place Chicken on plate. Chicken skin face down.
5. Place an Aluminium foil on top, roast the chicken for 45 minutes at 180 degree C.
6. After 45 minutes, remove the top foil. Turn the chicken over. Chicken skin face top. Roast for 10 minutes more.
7. Finish
Chinese Recipe : 1-2-3-4-5 Spareribs
| Rice Wine |
1 tbsp |
| Black Rice Vinegar | 2 tbsp |
| Sugar | 3 tbsp |
| Light Soy Sauce |
4 tbsp |
| Water | 5 tbsp |
| Pork Spareribs |
600 g |
| Ginger | few slices |
1. Rinse the ribs
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2. Add seasonings into a pot : Rise Wine (1 tbsp)、Vinegar (2 tbsp)、Sugar (3 tbsp)、Light Soy Sauce (4 tbsp)、Water (5 tbsp).
3. Add the ribs and mix all ingredients well.
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4. Add few slices of Ginger
5.Bring ingredients to boil over high heat. Turn heat to slow and stew for 15 minutes.
6. After 15 minutes, switch off the fire and marinate for an hour.
7. After an hour, bring sauce to boil over high heat. Then, turn heat to medium and cook until the sauce thickens.
8. Dish it up and serve it hot.
Chinese Recipe : Stir-fried Soybean Sprouts with Beef
| Seasoning for Beef: | |
| Beef (Sliced) | 200 g |
| Sugar | 1/2 tsp |
| Oil | 1/2 tbsp |
| Cornstarch | 1 tbsp |
| For Stir-fry the Soybean Sprouts: | |
| Soybean Sprouts | 600 g |
| Ginger (pounded) | 1 Slice |
| Oil | 2 tbsp |
| Salt | 1/2 tsp |
| Water | 1/2 cup |
| For Stir-fry the Beef: | |
| Oil | 1.5 tbsp |
| Light Soy Sauce | 1 tbsp |
| Garlic (pounded) | 1 clove |
| Chinese Chives | 150 g |
| Water | 2 tbsp |
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1. Cut the Chinese Chives into sections.
2. Mix the beef with Seasonings “Sugar (1/2 tsp), Oil (1/2 tbsp) and cornstarch (1 tbsp)” .
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3. Heat the wok with 2 tbsp of oil, ginger and salt (1/2 tsp). Then, add and stir-fry the Soybean Sprouts for about 1 minute.
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4. Cover by lid and add 1/2 cup of hot water. Cover it for about 1.5 minute.
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5. After 1.5 minute, open the lid and stir-fry the Soybean Sprouts. Then cover it again for 1 minute. Then dish it up for later use.
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6. Heat the wok with 1.5 tbsp of oil and garlic. Then add and stir-fry the beef.
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7. Stir-fry the beef until the color is changed. Then, add 1 tbsp of light soy sauce and mix them well.
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8. Add Chinese Chives and 2 tbsp of Water.
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9. Add Soybean Sprouts without the soybean sprouts juice. (The soybean sprouts juice may cause too salty). Stir-fry all ingredients well.
10. Dish it up and serve it out!
Chinese Recipe : Stir-fried “Silver Needle Noodle” with Pork
| Silver Needle Noodle |
600 g |
| Sliced Pork (Collar Meat) |
200 g |
| Green Bean Sprouts | 150 g |
| Leek Sprout | 80 g |
| Garlic (Pounded) | 2 Cloves |
| Chinese Mushroon | 15 pcs |
| Oil |
1 tbsp (for stir-fry Green Bean Sprouts) 1/2 tbsp (for stir-fry the noodle) 1.5 tbsp (for stir-fry the pork) |
| Salt |
1/2 tsp (For Green Bean Sprouts) 1/2 tsp (For Stir-fry the Pork and mushroom) |
| Light Soy Sauce |
1 tbsp (For Noodle) |
| Seasoning for Chinese Mushroom: | |
| Water | 3 Cups |
| Sugar | 1/2 tsp |
| Oil | 1 tsp |
| Seasoning for Pork: | |
| Oil | 1/2 tbsp |
| Sugar | 1/2 tsp |
| Cornstarch | 1/2 tsp |
| Light Soy Sauce | 1 tbsp |
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1. Add Sugar:1/2tsp, Cornstarch:1/2tsp, Oil:1/2 tbsp. Mix with sliced Pork well.
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2.Soak the Chinese mushroom in water until soft. Then Shred it.
Boil the mushroom with 3 cups of water, 1/2 tsp of Sugar and 1 tsp of Oil for 30 minutes.
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3. Heat the Oil:1 tbsp , Pounded Garlic and Salt: 1/2 tsp. Stir-fry the Green Bean Sprouts for about 1-2 minute. Dish it up for later step.
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4. Heat the wok with 1/2 tbsp of oil. Stir-fry the Silver Needle Noodle for about 2 minutes. Add 1 tbsp of Light Soy Sauce and mix them well.
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5. Heat 1.5 tbsp of Oil and a pounded Garlic. Stir-fry the sliced Pork until color is changed. Add 1 tbsp of Light Soy Sauce. Mix them well.
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6. Add the cooked Chinese Mushroom and 1/2 tsp of Salt. Add the noodle and mix them well. Then, add Leek Sprout and Green Bean Sprouts. Mix all ingredients well.
7. Dish it up and serve it hot!
Chinese Recipe : Stir-fried “Flat Rice Noodle” (Ho Fun) with Beef
| Flat Rice Noodle (Ho Fun) | 600 g |
| Sliced Beef | 150 g |
| Green Bean Sprouts | 150 g |
| Leek Sprout | 80 g |
| Garlic (Pounded) | 1 Clove |
| Seasoning for beef: | |
| Oil | 1/2 tbsp |
| Sugar | 1/2 tsp |
| Cornstarch | 1 tsp |
| Light Soy Sauce | 1 tbsp |
| Ginger Juice | 1 tsp |
| Seasoning for Flat Rice Noodle : | |
| Light Soy Sauce | 1.5 tbsp |
| Dark Soy Sauce | 1.5 tbsp |
| Fish Sauce | 1/2 to 1 tbsp |
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1. Add Sugar:1/2tsp, Cornstarch:1tsp, Oil:1/2 tbsp. Mix with sliced Beef well.
2. Separate the Flat Rice Noodle
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3. Heat the Oil:1 tbsp , Pounded Garlic and Salt: 1/2 tsp. Stir-fry the Green Bean Sprouts for about 1-2 minute. Dish it up for later step.
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4. Heat 1 tbsp of Oil. Stir-fry the sliced Beef until color is changed. Add 1 tbsp of Light Soy Sauce and 1 tsp of Ginger juice. Mix them well and dish it up for later step.
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5. Stir-fry the Flat Rice Noodle for about 5 minutes. Add 1.5 tbsp of Light Soy Sauce and mix them well. Then add 1.5 tbsp of Dark Soy Sauce and 1/2 tbsp of Fish Sauce. Stir-fry until the sauce is coated on noodle evenly.
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6. Add the stir-fried beef and mix them well. Then, add the Leek Sprout and Stir-fried Green Bean Sprouts. Mix all ingredients well.
7. Dish it up and serve it hot!
Chinese Soup Recipe : Sugarcane with Imperata Rhizoma, Carrot and Water chestnut Soup
| Sugarcane | 170 g |
| Imperata Rhizoma | 40 g |
| Carrot | 900 g |
| Water chestnut | 150 g |
| Pork (Lean Meat) |
200 g |
| Dried Tangerine peel |
1 piece |
| Water | 10 cups |
| Salt |
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1. Rinse Dried Tangerine peel. Peel and cut Carrot and Water chestnuts into chunks. Rinse and cut Sugarcane and Imperatae Rhizomea into sections.
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2. Put the pork into boiling water for a minute. Then, drain.
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3. Add 10 cups of water and all ingredients into a pot. Cover the lid and bring water to boil over high heat. Then, cook over slow heat for 3 hours. In the meantime, refill water to keep water level.
4. Season it with Salt.
5. Serve!
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.
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2. Mix seasoning well in bowl. Then, pour the mixed seasoning onto pork and mix it well.
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3.Add chopped Chinese Mushroom, Water chestnut and Preserved Turnip into the pork. Stir in one direction to mix it well.
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4. Form small meat balls and shape the minced meat mixture into round patties. Then roll in corn starch.
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5. Heat 1 tbsp of oil. Pan-fry it over medium heat till done.
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6. Add chopped Spring Onion. Pan-fry both side of meat patties with spring onion for a while.
7. Serve!
Chinese Recipe : Steamed Chicken with Chinese Sausage
| Dressed Chicken | 1 whole |
| Chinese Sausage | 1 piece |
| Dried Mushrooms | 20 g |
| Red Dates | 4 pieces |
| Black Fungi | 50g |
| Spring Onion | 2 sprigs |
| Seasonings | |
| Salt | 1/2 tsp |
| Ginger Juice | 1 tbsp |
| Corn starch | 1 tbsp |
| Light Soy sauce | 1 tsp |
| Oyster Flavored sauce | 1 tsp |
| Sugar | 1/2 tsp |
| Chinese Wine | 1 tsp |
| Sesame Oil | 1/2 tsp |
| Oil | 1 tsp |
| White Pepper | Little |
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1. Cut off the skin. Then wash the chicken.
2. Cut chicken into pieces.
This video shows the procedure for cutting Chicken.
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2. Cut Chinese Sausage into thick slices. And cut Spring onion into sections.
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3. Soak the Chinese mushroom to soft. And cut off the stems. Then, cut it into halves. Half and pit red dates.
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4. Soak the Black Fungi to soft. Then, boil it in boiling water for 3 minutes. Then rinse and set it aside to drain.
5. Marinate chicken pieces for 15 minutes with seasonings.
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6. Add Chinese Sausage, Mushroom, Red Dates and Black Fungi to the chicken pieces, mix well.
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7.Bring water to boiling. Steam chicken for 20 minutes. Then, add Spring Onion.
8. Serve!
Chinese Recipe : Stir-fried Pork with Mustard Tuber
| Pork Jowl | 200g |
| Mustard Tuber, sliced | 80g |
| Garlic | 1 piece |
| Hot Water | 1/2 cup |
| Oil | 2 tbsp |
| Seasonings | |
| Sugar | 1/2 tsp |
| Corn starch | 1/2 tbsp |
| Oil | 1/2 tbsp |
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1. Sliced the Pork (Jowl). Mix seasonings with Sugar 1/2 tsp, Corn starch 1/2 tbsp and Oil 1/2 tbsp.
2. Ready 80 g of Mustard Tuber. (Salty taste is come from Mustard Tuber).
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3. Heat the wok with 2 tbsp of oil and pounded Garlic. Then stir-fry the pork until the pork color is changed.
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4. Add Mustard Tuber. Stir-fry ingredients for a while. Then add 1/2 cup of hot water.
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5. Stir-fry until the water is gone.
6. Serve!
Chinese Recipe : Stir-fried Green String Beans with Beef (Sticks killed Cattle Devil)
| For Green String Beans : | |
| Green String Beans | 450 g |
| Ginger (pounded) | 1 slice |
| Oil | 2 tbsp |
| Salt | 1/2 tsp |
| Water | 1/2 cup |
| For Beef : | |
| Sugar | 1/2 tsp |
| Oil | 1/2 tbsp |
| Cornstarch | 1 tbsp |
| Light soy sauce | 1.5 tbsp |
| Garlic (pounded) | Clove |
| Beef (sliced) Tenderloin or Ribeye |
200 g |
| Water | 1/3 cup |
1. Cut the Green String Beans into sections.
2. Mix the beef with Seasonings “Sugar, Oil and cornstarch” .
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3. Heat the wok with 2 tbsp of oil, ginger and salt. Then, add and stir-fry the Green String Beans for a while.
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4. Add 1/2 cup of water and mix them well. Then cover by lid for 1 minute. After 1 minute, dish it up for next step.
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5. Heat the wok with 2 tbsp of oil and garlic. Then add and stir-fry the beef.
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6. Stir-fry the beef until the color is changed. Then, add 1.5 tbsp of light soy sauce and mix them well.
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7. Add 1/3 cup of water and mix them well.
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8. Add the stir-fried Green String Beans without the Green String Beans juice. (The Green String Beans juice may cause too salty). Stir-fry until all ingredients well done.
Serve!
Chinese Recipe : Stir-fried Radish with Bean Threads
| Radish | 900g |
| Bean Threads | 30g |
| Dried Shrimp | 30g |
| Green garlic | 1 sprig |
| Spring Onion | 1 sprig |
| Dark Soy sauce | 1 tsp |
| Ginger (Pounded) | 1 slice |
| Water | 1 cup |
| Oil | 2 tbsp |
| Light soy sauce | 1/2 tsp (Add if necessary after tasted during cooking) |
1. Soak Bean Threads for 15 minutes. Remove water and set aside for next step.
2. Soak the dried shrimp with 1 cup water. Keep the water for cooking after the dried shrimp is soaked.
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3.Peel Radish and into large strip.
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4. Cut Spring Onion and Green Garlic in section and pound the ginger.
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5. Heat 2 tbsp of oil and saute Green Garlic and Ginger. Then, add dried shrimp. Saute all ingredients.
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6. Add Radish and mix them well. Then, add the “Shrimp water”.
7. Cover by lid for about10 minutes (or Until the Radish soft).
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8. Add 1 tsp of dark soy sauce and mix all well. Then, add soaked Bean Threads and mix all well. Stir-fry until most water is absorbed by Bean Threads. (Add 1/2 tsp of light soy sauce if necessary after tasted)
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9. Add Spring Onion and mix all well.
10. Dish it up and serve it hot.
Chinese recipe, Ingredient preparation : Procedure for cutting chicken into pieces
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1. Cut off the skin. Then wash the chicken.
2. Cut chicken into pieces.
This video shows the procedure for cutting Chicken.
Chinese recipe : Stir-Fried Chicken with Celery
| Celery | 600g |
| Chicken | 1 whole |
| Carrot | 50g |
| Marinade for Chicken | |
| Sugar | 1/2 tsp |
| Salt | 1/4 tsp |
| Constarch | 1 tbsp |
| Ginger juice | 1/2 tsp |
| Chinese Wine | 1/2 tsp |
| Oil | 1 tsp |
| Ingredients for Stir-fry | |
| Ginger (Pounded) | 2 slices |
| Garlic (Pounded) | 1 clove |
| Shallot (Pounded) | 1 clove |
| Chicken soup | 1/3 cup |
| Soy sauce | 1/2 tbsp |
| Salt | 1/3 tsp |
| Oil | For stir-fry |
1. Above video shows how to de-bone a Chicken. Mix the Marinade and marinate the chicken for an hour.
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2. Tear old veins off the celery, cut it into lengths.
3. Sliced the carrot.
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4. Heat 1 tbsp of oil and saute the pounded ginger and 1/3 tsp of salt. Add and stir-fry the celery to done. Dish it up for next step.
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5. Heat 2 tbsp of oil and saute the pounded ginger , shallot and garlic. Add and stir-fry the chicken meat until the meat color is changed.
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6. Add 1/2 tbsp of soy sauce and mix the ingredients well. Then, add 1/3 cup of chicken soup and stir-fry the chicken until the chicken well done.
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7. Add the stir-fried celery without the celery juice. (The celery juice may cause too salty). Mix all ingredients well. Dish it up!
Serve!
How to De-bone a Chicken?
Chicken meat is ready for cooking.
How to clean scallop?
 |
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1.Wash the Scallop. Separate the rim of scallop. And remove the viscus.
 |
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2. Wash the rim of scallop. Rub Rim of scallop with 1 tsp of salt for a while, then Rinse. Repeat this process for 2 times.
Chinese Recipe : Steamed Fresh Scallops with Bean vermicelli
| Fresh Scallop | 12 pieces |
| Bean vermicelli | 50g |
| Spring Onion | 1 sprig |
| Coriander (with roots cut off, chopped) | 1 sprig |
| Chicken Broth | 1/4 cup |
| Seasonings | |
| minced Garlic | 2 tbsp |
| Salt | 1/4 tsp |
| Sugar | 1/4 tsp |
| Oil | 1/4 tsp |
| |
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1.Wash the Scallop. Separate the rim of scallop. And remove the viscus.
| |
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2. Wash the rim of scallop. Rub Rim of scallop with 1 tsp of salt for a while, then Rinse. Repeat this process for 2 times.
3. Soak the Bean vermicelli for 15 minutes.
4. Please the soaked Bean vermicelli under Scallop and Rim. Then, add Chicken Broth. And add mixed seasoning on top of scallops.
5. Bring water to boiling, then steam it with high heat for 5 minutes. Add chopped Spring Onion and Coriander. Serve!
How to wash a Fresh Fish
 |
1. Ask for cleaning when buying the fish.
 |
2. Wash the fish, remove Fish Blood inside the body.
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 |
 |
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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”.
 |
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3.Dip beef in egg paste. Then roll the beef in Almond Flakes.
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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.