Tag Archives: 中菜食譜
[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] 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] ： Thai Lemongrass Chicken Wings
[Hong Kong Recipe][Q&A] What kind of Chinese Mushroom does Grandma buy?
Hong Kong Recipe : Supreme Steamed Pork Patty
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: Stuffed Chili & Fish Cake – 2nd edition
Cantonese Dessert Recipe : Peach Resin with Honey Locust Seed in Coconut Milk
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：Blotched Snakehead Fish with Carrot and Green Radish Soup（for 12 persons）
| Blotched Snakehead Fish | 1 whole （about 800g） |
| Pork (Lean Meat) | 600g |
| Dried Tangerine peel | 2 pcs |
| Dried Honey Dates | 100g |
| Sweet Apricot Kernel | 70g |
| Sea Coconut | 1 whole |
| Carrot | 1.2kg |
| Green Radish | 600g |
| Water |
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- Dried Tangerine peel : 2 pcs, Soak it to soft, remove the white layer
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2. Dried Honey Dates :100g, Sweet Apricot Kernel : 70g, rinse it.
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3. Sea Coconut：1 whole，rinse and slice it
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4. Carrot : 1.2kg, Green Radish : 600g, Peel Green Radish and Carrot. cut them into pieces
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5. Add water into a slower cooker : about 20 cups. Add Sweet Apricot Kernel, Green Radish, Carrot, Sea Coconut and Dried Tangerine peel . Bring water to boil.
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6. Pork (Lean Meat) : 600g, remove the attached fat。Cut the Port into pieces.
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7. bring water to boil with the pork together, keep boiling for 3 mins. after 3 mins, rinse it. Put the pork into slow cooker
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8. Blotched Snakehead Fish : 1 whole （about 800g）, Cut Blotched Snakehead Fish, into halves, make two cuts on back (release the flavour to soup easier). wash the fish, remove the fish blood
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9. put the fish into boiling water, after half minute, wash the fish. remove the slime on skin.
put fish into soup bag, put the soup bag into slow cooker
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10. Too full. Keep some water for later use. Refill the water when some water is evaporated. Remember to reheat the water first.
bring water to boil over high heat. then, cook over slow heat for 3 hours. (2.5 hour is possible if the Sweet Apricot Kernel become soft.)
11. after 3 hours, add salt before serve!
Home Cooking Recipe：Portuguese Chicken
| Potato | 900g |
| Carrot | 400g |
| Chicken | 1 whole (about 1.9kg) |
| Ginger | few slices |
| Celery | 200g |
| Onion | 1 piece |
| Turmeric Powder | 3 tbsp |
| curry powder | 1 tbsp |
| Oil | 2 tbsp |
| Water | |
| Sugar | 2 tsp |
| Salt | 1 tsp |
| Evaporated Milk | about 400g |
| Coconut Milk | about 300ml |
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1.Potato：900g，peel and cut it into pieces
Then, soak it in water for a while, prevent the surface colour turn black.
Set it aside for later use
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2.Carrot (about 400 g)，peel and cut it into pieces
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3. Chicken : 1 Whole. Remove Chicken skin (if keep the skin, very oily sauce finally).
rinse it. Then, cut it into pieces.
this is kidney and liver , remove the attached fat
4.prepare few slices of Ginger
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5. Celery：about 200g，Tear old veins off the celery. cut it into lengths.
cut Onion into pieces
6. Prepare 3 tbsp of Turmeric Powder. 1 tbsp of curry powder
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7. heat 2 tbsp of oil. stir-fry Celery, Onion and Ginger. after 1 minute, add Turmeric Powder and Curry Powder. Mix it.
Add Chicken, mix it. after half minute, add 1/2 cup of water, mix it
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8. add 2 tsp of Sugar, mix it. Add Carrot.
add 1/2 cup of water, mix it. after half minute, add 1 tsp of Salt
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9. transfer all ingredients to a pot for braising.
don’t waste the sauce in wok, let the sauce stained on potato, then, transfer it to pot
add 3 cups of water. Bring water to boil over high heat. Then, turn the heat to slow. Braise it for half hour
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10. after half hour, add Evaporated Milk (about 400g). add Coconut Milk (about 300ml).
mix it well, then cover it and bring it to boil.
Then, taste it, add more salt if necessary (1/2 tsp of salt is added here)
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11. cover it, keep it boiling for 5 mins more over slow heat. Serve!
…(some sauce will be absorbed after the heat turn off)..
Chinese Recipe: Stewed Beef Brisket with Tomato
| Beef Brisket + Beef Brisket with Tendon | 1.2kg, 600g each |
| Ginger | 5 slices |
| Garlic | 2 cloves |
| Onion | 1 piece |
| Celery | 200g |
| Red Wine | 4 tbsp |
| Rock Sugar | 40g |
| Carrot | about 600g |
| Tomato | 200g |
| Potato |
600g |
| Salt | 1tsp |
| Water |
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1. Beef Brisket + Beef Brisket with Tendon ,600g each
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2. transfer beef Brisket into boiling water for 5 mins. After 5 mins, rinse it, let it cool down, cut it into pieces
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3. pound few slices of Ginger. pound two cloves of Garlic. cut one Onion into pieces
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4.Celery：about 200g，Tear old veins off the celery, cut it into lengths.
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5. heat 3 tbsp of Oil over medium heat, saute Ginger,Garlic,Onion and Celery. after 1 minute, add Beef Brisket. switch heat to high.
add 2 tbsp of Red Wine, mix it. after half minute, transfer all ingredients to a pot for braising
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6. add 40 g of Rock Sugar, add water until water level reach the top
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7. 2 pcs of Carrot (about 600 g)，peel and cut it into pieces
transfer it to the pot
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8. halve the tomatos (200g).Transfer it to the pot
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9. Bring water to boil over high heat. Then, turn the heat to slow and stew for One hour
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10. Potato：600g，peel and cut it into pieces
Then, soak it in water for a while, prevent the surface colour turn black.
Set it aside for later use
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11. after 1 hour, add the potato. Mix it. Add 1 tsp of Salt, mix it
Cover it and cook for 15 mins
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12. after 15 mins, add 2 tbsp of Red Wine.
mix it well, cover it and cook for 10 mins more
Chinese Recipe : Braised Bean Curd with Pork
| 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 |
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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
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!
Chinese Recipe : Sweet and Sour Fried Sparerib
| 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 |
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1. prepare Lemon Juice 150ml
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2. Slab Sugar : 2pcs / about 200g, cut it into small pieces
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 Pepper：2pcs. Rinse, remove the core, cut it into pieces
Onion 1 piece, cut it into pieces
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!
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 : Steamed Pork with Salty Fish
| Pork (Collar Meat) | 300g |
| Salty Fish -Thread Fin | about 90g |
| Ginger | 2 slices |
| Oil | 1tbsp |
| Seasoning for Pork : | |
| Corn starch | 1 tsp |
| Oil | 1/2 tbsp |
| Light Soy Sauce | 1 tbsp |
| Sugar | 1/2 tsp |
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1. Salty Fish -Thread Fin is used this time. About 90g, cut it into pieces
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2.Pork (Collar Meat), 300g, slice it
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3. Add 1 tsp of Corn starch, 1/2 tbsp of Oil, mix it well
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4. add 1 tbsp of Light Soy Sauce, 1/2 tsp of Sugar, mix it well.
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5. prepare some Ginger Strips by two sliced Ginger. Add 1tbsp of Oil on Salty fish and Ginger strips, mix it well
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6. Put Salty Fish on pork. Ginger strips on Salty fish
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7. Bring water to boil. Then steam it over high heat for 15 mins
8. after 15 mins, serve!
Chinese Recipe : Steamed Fresh Fish with Chinese Mushroom and Pork
| Live Fish (Areolate grouper is used in this video) | One Whole, about 600g |
| Pork Collar meat | 150g |
| Chinese mushroom | 30g |
| Preserved Turnip | 20g |
| Ginger (cut it into long strips) | few slices |
| Spring Onion | 4 sprigs |
| Coriander | 2 sprigs |
| Seasoning-for Pork |
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| Oil | 1 tbsp |
| Sugar | 1/2 tsp |
| Corn Starch | 1/2 tsp |
| Light Soy Sauce | 1.5 tbsp |
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1. Live Fish (Areolate grouper is used in this video) , One Whole, about 600g. Remove the Scale if any (Ask for cleaning when buying the fish)
Rinse the fish, wipe it to dry, set it aside for next step
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2. Rinse the Chinese mushroom (30gram). Cut off the stems and soak it to soft.
shredded Mushroom.
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3. Preserved Turnip (20 gram), rinse it and cut it into fine strips
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4. Pork Collar meat 150g, Cut it into strips
5. prepare some Ginger Strips by few sliced Ginger.
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6. add 1 tbsp of Oil, 1/2 tsp of Sugar, 1/2 tsp of Corn Starch and 1.5 tbsp of Light Soy Sauce, mix it with pork well.
Then, add Shredded Mushroom and preserved Turnip, mix it.
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7. place some Spring Onion onto Plate (prevent fish skin stick to plate). Place the fish onto the Spring Onion.
put some Ginger Strips to the core and outside of the fish.
8. place the Pork, Mushroom and Preserved Turnip onto the Fish
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9. bring water to boil, steam the Fish over high heat for 12 mins
after 12 mins, insert a chopstick into fish. The fish is done if it can go through easily.
(otherwise, Steam it for 1 minute more, test it again)
10. discard the chopped spring onion and Coriander on top of fish. Done!
Chinese Recipe: Stewed Tomato with Minced Pork
| Tomato (Better use more sour Tomato) | 800g |
| Minced pork | 150g |
| Ginger | 1slice |
| Garlic | 2 cloves |
| Water | 1 cup |
| Seasoning – for Tomato | |
| Sugar | 2 tsp |
| Salt | 1/2 tsp |
| Seasoning – | |
| Oil | 1/2 tbsp |
| Sugar | 1/2 tsp |
| Corn starch | 1 tsp |
| Light Soy Sauce | 2 tsp |
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1. Tomato : 800g , put Tomatos into boiling water,
after half minute, rinse and peel the tomatos.
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2. cut tomatos into pieces, remove the hard portion of the core.
Pound a slice of Ginger and 2 cloves of Garlic, add 2 tsp of Sugar, 1/2 tsp of Salt,
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3. minced pork (150g), add 1/2 tbsp of oil, 1/2 tsp of Sugar, 1 tsp of Corn starch, 2 tsp of Light Soy Sauce. Mix the minced pork with seasoning well
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4. heat the ginger, garlic and 1 tbsp of oil over high heat. Then, add and stir-fry the tomato. Add 1 cup of water.
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5. add minced pork and mix it well, Then,cover it and cook for 5 minutes
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6. after 5 minutes, crush the tomato. Then, cover it again for 2 minutes.
7. after 2 minutes, dish it up and serve!
Chinese Recipe: Stewed Fuzzy Melon with Asparagus Bean
| Fuzzy melon / Hairy gourd | 600g |
| Dried Shrimp | 40g |
| Bean vermicelli | 50g |
| Ginger | 1 slice |
| Water | half cup (for soaking Bean vermicelli ) |
| – For cooking – | |
| Oil | 1 tbsp |
| Water | 2 cups |
| Salt | 1/2 tsp |
| Sugar | 1/2 tsp |
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1. Rinse Dried Shrimp (40g). Then, soak dried shrimps with half cup of water.
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2. Cut and shorten the Bean vermicelli (50g) , soak it to soft
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3. Fuzzy melon (600g). Scrape the skin off and cut both ends. Then rinse it. Cut Fuzzy melon into strips
4. 1 slice of pounded Ginger
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5. Heat the pounded Ginger with 1 tbsp of oil. Then, add and saute the soaked Dried Shrimp. Keep the Dried shrimp water.
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6. add and stir-fry Fuzzy melon.
After half minute, add the dried shrimp water and 2 cups of water. Then, cover it
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7. after about 4 minutes, add 1/2 tsp of Salt, 1/2 tsp of Sugar. Then, place the Asparagus Bean on top (prevent it turns too soft). Cover it, turn the heat to medium
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8. after 3 mins, mix them well. Cover it again for 1 minute.
After 1 minute, dish it up and Serve!
Chinese Recipe : Pork Stewed with Asparagus Bean
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Asparagus Bean |
600g |
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Pork (Pork Collar meat) |
200g |
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Marinade – for Pork |
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Oil |
1 tbsp |
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Sugar |
1/2 tsp |
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Corn Starch |
1 tsp |
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Light Soy Sauce |
1 tbsp |
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Seasoning – For Stir-fry |
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Oil |
2 tbsp |
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Ginger(pounded) |
1slice |
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Garlic(pounded) |
1 piece |
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Salt |
1/2 tsp |
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Water |
1 cup |
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1. Rinse Asparagus Bean : 600g, remove both ends, cut it into sections.
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2. sliced Pork 200g
add and mix 1 tbsp of oil, 1/2 tsp of Sugar,1 tsp of Corn Starch and 1 tbsp of Light Soy Sauce
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3. heat 2 tbsp of Oil, saute a slice of pounded Ginger , a pounded Garlic and 1/2 tsp of Salt. add Pork
add Asparagus Bean when the pork color is changed. Stir-fry and mix it well.
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4. after half minute, add 1 cup of water, cover it and cook until the Asparagus Bean soft
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5. after about 9 minutes, dish it up and Serve!
Chinese Recipe : Stir-fried Soy bean sprouts with minced pork
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Soy bean sprouts |
600 g |
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Minced Pork |
150 g |
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Chinese Chive |
about 50 g |
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Marinade for Pork : |
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Sugar |
1/2 tsp |
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Light Soy Sauce |
1 tsp |
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Corn Starch |
1 tsp |
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Oil |
1 tsp |
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For Stir-fry the Soy bean sprouts : |
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Ginger |
1 slice |
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Oil |
1 tbsp |
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Salt |
1/2 tsp |
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Water |
1/2 cup |
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For Stir-fry the pork |
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Oil |
2 tbsp |
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Garlic (pounded) |
1 clove |
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Light Soy Sauce |
1/2 tbsp |
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1. Rinse Soy bean sprouts(600g), cut the Soy bean sprouts into short sections
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2. mix Sugar(1/2 tsp),Light Soy Sauce(1tsp),Corn-Starch(1tsp). Then, mix the sauce with the minced Pork (150g)
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3. Add 1 tsp of oil. Mix it well.
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4. Cut the Chinese Chive (50g) into sections
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5. Heat the Oil(1tbsp), pounded Ginger(1 slice), Salt (1/2 tsp). Add and stir-fry the Soy Bean Sprouts
after half minutes, add half cup of water. Then, cover it and cook for about 3 mins
6. after 3 mins, dish it up and set aside
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7. heat 2 tbsp of oil. Saute 1 pounded Garlic. Add and stir-fry the minced pork.
Add 1/2 tbsp of Light Soy Sauce. Mix it well.
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8. Add about 1/2 cup of Soy bean sprouts juice, mix it well.
after half minute, add the Chinese Chive. Mix it well.
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9. Add the Soy Bean Sprouts without the juice.
(the juice may cause too Salty)
10. Mix it well and Dish it up. Serve!
Chinese Recipe : Stir-fried Asparagus with Shrimp and Pork
| Bell peppers | 3 pcs |
| Shrimp | 300g |
| Asparagus | 300g |
| Pork Collar meat | 150g |
| －Seasoning for Pork－ | |
| Oil | 1 tbsp |
| Sugar | 1/2 tsp |
| Corn Starch | 1/2 tbsp |
| Light Soy Sauce | 1 tbsp |
| －Seasoning for Stir-fry Asparagus － | |
| Ginger (pounded) | 1 slice |
| Oil | 1 tbsp |
| Salt | 1/2 tsp |
| Water | 1/2 cup |
| －Seasoning for Stir-fry the rest of ingredients－ | |
| Oil | 2 tbsp |
| Garlic (pounded) | 2 pcs |
| Salt | 1/2 tsp |
| Rice Wine | 1 tsp |
| Water | 1/3 cup |
| Light Soy Sauce |
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1. Rinse 3 bell peppers. Cut the bell peppers into pieces
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2. Shrimp (300g), remove the head, shell and intestine.
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3. Soak the Shrimp in water with 1 tsp of Salt for 5 mins.
(for making the shrimp more crispy)
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4. after 5 mins, wash the Shrimp. Then, drain the shrimp, set it aside.
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5. Peel 300g of Asparagus. Cut it into sections.
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6. Slice 150g of Pork Collar meat. Add 1 tbsp of oil, 1/2 tsp of Sugar, 1/2 tbsp of Corn starch and 1 tbsp of Light Soy Sauce. Mix it well.
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7. Heat 1 tbsp of oil , a pounded Ginger and 1/2 tsp of Salt. Add and stir-fry Asparagus
after half minute, add 1/2 cup of water. Then, cover it.
after 1 minute, dish it up and set it aside
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8. Heat 2 tbsp of oil and 2 pounded Garlic.Then, add and stir-fry the sliced Pork for half minute.
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9. Add Shrimp and 1/2 tsp of Salt. Mix it well.
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10. add 1 tsp of Rice Wine, mix it well. Then, add Bell Pepper, mix it well.
add 1/3 cup of water, mix it well. After tasting, add some Light Soy Sauce if necessary
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11. add Asparagus without the Asparagus juice. (The Asparagus juice may cause too salty)
Dish it up after mix it well.
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 |
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1. Rinse Chinese Noodlefish : 230g
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2. Add 1/2 tsp of Salt. Mix it with fish. Marinate the Fish for 1 hour.
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3. after 1 hour, rinse the fish. Drain the fish, set it aside.
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4. Chop the Spring Onion : 2 sprigs, add 8 Eggs, add 1/2 tsp of Salt. Beat the eggs
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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.
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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: 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 : Stir-fried Pork with Chinese Kale
| Chinese Kale | 600g |
| Pork Collar meat | 150g |
| Marinade for Pork： | |
| Oil | 1tbsp |
| Corn-starch | 2tsp |
| Sugar | 1/2tsp |
| Light Soy Sauce | 1/2tbsp |
| Water | 1tsp |
| For Stir-fry the Chinese Kale： | |
| Oil | 1 tbsp |
| Ginger | 1 slice |
| Salt | 1/2 tsp |
| Sugar | 1 tsp |
| Ginger Juice | 1 tbsp |
| Rice Wine | 1/2 tbsp |
| Hot Water | 3/4 cup |
| For stir-fry the Pork： | |
| Oil | 2 tbsp |
| Garlic | 1 clove |
| Light soy sauce | 1/2 tbsp |
| Hot water | 1/3 cup |
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1. Rinse and slice 600g of Chinese Kale
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2. Slice 150g of Pork collar meat
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3. Mix marinade with pork : Oil 1tbsp, Corn-starch 2tsp, Sugar 1/2tsp, Light Soy Sauce 1/2tbsp, Water 1tsp.
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4. Prepare 1 tbsp of Ginger juice and mix with 1/2 tbsp of Rice wine.
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5. Heat 1 tbsp of oil with a slice of Ginger and 1/2 tsp of Salt.
Add 1 tsp of Sugar to Chinese Kale.
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6. Add and stir-fry the Chinese Kale. Then, add Ginger juice mixture. Mix it well.
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7. Add 1/3 cup of hot water. Mix it well.
Then, add 1/2 cup of hot water, cover it.
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8. after 1 minute, stir-fry the Chinese Kale for a while, cover it again.
9. after 1.5 minute, dish it up and set aside.
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10. Heat 2 tbsp of oil with a pounded Garlic. Then, add and stir-fry the Pork.
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11. Add 1/2 tbsp of Light Soy Sauce. Mix it well.
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12. Add about 1 tbsp of Chinese Kale juice. Mix it well.
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13. Add 1/3 cup of hot water. Mix it well.
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14. Add Chinese Kale (without the juice) and mix it with pork well. Dish it up and serve!
Chinese Recipe : GOLDEN AND SILVER EGGS WITH AMARANTH
| Amaranth | 900 g |
| Peedan (thousand years egg) |
2 pcs |
| Salty Egg | 2 pcs |
| Garlic | 2 pcs |
| Ginger | 1 slice |
| Oil | 2 tbsp |
| Water | 2 cups |
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1.Amaranth(900 g), remove roots of Amaranth
Rinse Amaranth
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2.Remove shell of Peedan(2 pcs), rinse it
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3. Remove shell of Salty Egg (2 pcs)
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4. Cut Peedan and Salty Egg Yolk into small pieces
5. pound 2 pcs of Garlic and a slice of Ginger
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6. Heat 2 tbsp of oil over high heat. Saute pounded Garlic and Ginger. Add 2 cups of Water
Add Peedan and Salty Egg Yolk. Cook for about 1 minute
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7. add and stir-fry Amaranth. Cover it and cook for about 3 minutes
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8. after 3 mins, stir-fry the Amaranth. Cover it again for 2 mins
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9. after 2 mins, add Salty Egg White, mix it well. Then, dish it up and serve it hot.
Chinese Recipe : Fish Belly Stewed with Asparagus Bean
| Belly of Big Head fish | 600g |
| Asparagus Bean | 600g |
| Garlic | 2 pcs |
| Ginger | 1slice |
| Oil | 2 tbsp |
| Salt | 1 tsp |
| Sugar | 1tsp |
| Spring Onion | 2 sprigs |
| Water | 1.5 cup |
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1. Belly of Big Head fish (600g), remove the fish scale
rinse the fish belly, set aside for next step
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2. Asparagus Bean( 600g). Remove both ends, divid it into sections.
Rinse Asparagus Bean, dish it up and set aside.
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3. Pound 2 pcs of Garlic and a slice of Ginger
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4. Heat 2 tbsp of oil, pounded Garlic (2 pcs) , Ginger (1 slice) and Salt (1 tsp) over medium heat.
5. Saute two sides of Fish Belly
6. Add and stir-fry Asparagus Bean
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7. Add 1/2 cup of water and 1 tsp of Sugar. Mix them well.
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8. Add 1 cup of water. Cover it. Cook the Asparagus Bean until they go soft.
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9. after 7 mins, stir it. Then, cover it again.
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10. Rinse 2 sprigs of Spring Onion. Cut it into sections
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11. after 4 mins, add the Spring Onion. Dish it up and Serve!
Chinese Recipe : Stir-fried String Bean with Minced Meat
| String Bean | 600 g |
| Minced Pork | 200 g |
| Garlic (pounded) |
1 piece (for stir-fry String Bean) 2 piece (for stir-fry minced pork) |
| Sugar | 1/2 tsp |
| Light Soy Sauce |
1tsp(for marinate minced pork) 1tbsp(for stir-fry minced pork) |
| Salt | 1/2 tsp |
| Oil |
1tsp (for marinate minced pork) 2tbsp (for stir-fry String Bean) 2tbsp (for stir-fry minced pork) |
| Corn Starch | 1 tsp |
| Water |
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1. Mix Sugar (1/2 tsp) , Corn-starch (1 tsp) and Light Soy Sauce (1tsp). Then, mix the sauce with the minced Pork (200g)
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2. Add 1 tsp of oil. Mix it well. Set it aside for next step.
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3. String Bean (600g). Remove both ends of String bean. Divid it into sections.
Rinse String bean, dish it up and set aside.
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4. Heat the oil (2tbsp), pounded Garlic (1piece), Salt (1/2 tsp) over high heat. Add and stir-fry String Bean
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5. Add 1/2 cup of water. Mix it well.
Then, add 1 cup of water. Cover it and cook for about 8 mins.
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6. After 8 mins, dish it up and set aside for next step.
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7. Heat 2 tbsp of oil and 2 pounded Garlic over medium heat. Add and stir-fry the minced Pork.
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8. Add 1 tbsp of Light Soy Sauce. Mix it well.
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9. Add 1/3 cup of water. Mix it well.
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10. Add String Bean without the Bean juice. Mix it well.
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11. mix 1 tsp of Corn starch and 1 tbsp of water.
Stir-in the Corn Starch water. Stir-fry and mix them well. Then , dish it up and serve it hot.
Chinese Recipe : Steamed minced Pork Patty with Chinese Mushroom
| Minced Pork Collar meat: |
600 g |
| Chinese Mushroom : |
20 g |
| Water chestnut : |
2pcs |
| Preserved Turnip(Preserved vegetable) : |
30g (optional) |
| |
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| Seasoning |
|
| Oil : |
1tbsp |
| cornstarch : |
1tbsp |
| Sugar : |
1 tsp |
| Light Soy Sauce : |
1 tbsp |
| Fish sauce : |
1/2 tbsp |
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1. Rinse the Chinese mushroom (20gram) and soak it to soft. Cut off the stems.
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2. Chop the Preserved Turnip (30 gram)
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3. Peeled and rinse Water Chestnut (2pcs).
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4. Chop the soaked Chinese Mushroom and Water Chestnut.
Mix the chopped Chinese mushroom, Preserved Turnip and Water Chestnut
5. Seasoning : Light Soy Sauce (1 tbsp), Fish Sauce (1/2 tbsp), Sugar (1 tsp), Corn Starch (1 tbsp)
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6. Add 1 tbsp of oil.
Mix the seasoning well. Then, mix it with minced pork (600 gram)
Add chopped Chinese mushroom, Preserved Turnip and Water Chestnut
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7. Stir in one direction until sticky.
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8. Bring water to boil. Then, steam the Pork Patty with high heat for 15 mins.
9. Serve!
Chinese Recipe : Stewed Straw Mushrooms with Roasted Pork
| Straw Mushroom | 600 g |
| 300 g | |
| Ginger (pounded) | 2 slices |
| Spring Onion | 1 sprig |
|
Clear Chicken Broth |
1/2 cup |
| Water |
1 cup (For the sauce), Some water for boiling Straw Mushrooms and Roasted Pork |
| Oil | 2 tbsp |
| Sugar | 1 tsp |
| Salt | 1/2 tsp |
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1. Cut at the bottom of straw mushroom (600g).
Rinse Straw Mushroom. Then, set aside.
2. Cut a sprig of Spring Onion into sections.
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3. Bring water and a slide of Ginger to boil. Then, boil Straw Mushroom for a minute.
after 1 minute, rinse the Straw Mushroom. Then, set aside.
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4. Bring water to boil. Boil Roasted Pork (Cantonese Roasted Pork 300g) for half minute. Then, set aside.
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5. Saute 2 tbsp of Oil with a pounded Ginger. Add and stir-fry the Roasted Pork.
Add the Straw Mushroom. Add 1/2 cup of Clear Chicken Broth
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6. Add 1 tsp of Sugar, 1/2 tsp of Salt, 1 cup of water
Cover it and cook for 5 minutes. Then, Stir-fry the ingredient for a while.
Cover it again and cook for another 5 minutes.
7. After 10 minutes, add the Spring Onion and mix it well.
8. Serve!
Chinese Recipe : Strewed Turkey Gizzard with Supreme Soya Sauce
| Turkey Gizzard | 1.5 lbs / 680g |
| Ginger (pounded) | 3 slices |
| Light Soy Sauce | 6 tbsp |
| Sugar | 2 tsp |
| Clear Chicken Broth | 1 cup |
| Oil | 1 tsp |
| Rice Wine | 1 tsp |
| Water |
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1. Turkey Gizzard 1.5 lbs / 680g. Put a slice of pounded ginger to water. and bring water to boil.
Add Turkey Gizzard and boil for one minute. After 1 minute, dish it up.
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2. Sauce : Mix 6 tbsp of Light Soy sauce and 2 tsp of Sugar
Add 1 cup of Clear Chicken Broth and the Sauce to the pot
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3. Add the Turkey Gizzard. Add water to cover the Turkey Gizzard.
Add 2 slices of pounded Ginger, 1 tsp of oil and 1 tsp of Rice wine.
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4. Bring water to boil over high heat. Then turn heat to slow and strew for 1 hour.
After 1 hour, slice the Turkey Gizzard and dish it up.
Chinese Recipe : Strewed Pig’s Stomach with Supreme Soya Sauce
| Pig’s Stomach | 2 pcs |
| Ginger (pounded) | 4 slices |
| Light Soy Sauce | 4 tbsp |
| Sugar | 1 tbsp |
| Chicken Powder | 1 tbsp |
| Water | 5 cups |
| Tsaoko Amomum | 2 pcs |
| Rice Wine | 1 tsp |
| Ingredients for washing Pig’s Stomach | |
| Salt | 2 tbsp |
| Corn Starch | 2 tbsp |
| Oil | 2 tbsp |
| Ginger (pounded) | 1 slice |
| Water |
A. Preparation – Wash the 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.
B. Cooking Method
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8. Mix Light soy sauce (4 tbsp), Sugar (1 tbsp), Chicken Powder (1 tbsp)
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9. Put pounded Ginger (4 slices) , the mixed sauce and 5 cups of water into the pot.
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10. Pound 2 pcs of Tsaoko Amomum. Put it into Pig’s Stomach.
Transfer the Pig’s Stomach into the pot. Bring water to boil over high heat.
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11. Add 1 tsp of Rice Wine. Then, turn heat to slow and strew for 75 minutes.
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12. after 75 minutes, cut the Pig’s Stomach in pieces.
Chinese Recipe : Spareribs and Edible Frogs Pot Rice
| Rice | 2 cups (for 5-6 servings) |
| Pork Spareribs | 300 g |
| Edible Frogs | 4 pcs |
| Coriander | 2 sprigs |
| Spring Onion | 2 sprigs |
| Water | 1.8 cup (90% volume of rice) |
| Scallop | 10 pcs |
| Minced Garlic (salted) | a little |
| Sauce for Pork Spareribs | |
| Fermented Soy Bean | 1 tbsp |
| Garlic | 2 cloves |
| Light Soy Sauce | 2 tbsp |
| Sugar | 1/2 tsp |
| Corn Starch | 1 tsp |
| Oil | 1 tbsp |
| Sauce for Edible Frog | |
| Ginger strips | a little |
| Rice Wine | 1 tsp |
| Light Soy Sauce | 1 tbsp |
| Corn Starch | 1/2 tsp |
| Oil | 1/2 tbsp |
| Sugar | 1/2 tsp |
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1. Rinse the Edible Frogs
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2. Remove the fingers.
Break the Backbone at the middle position of frog. Then, remove the Backbone.
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3. Cut the Frog into 4 pieces
 |
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4. Chop the Coriander and Spring Onion. Prepare some Ginger Strips.
5. Rinse the pork spareribs (300g). Then set aside.
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6. Rinse 1 tbsp of fermented soy bean, add 2 pounded garlic.
Mix and squash Garlic and Fermented Soy Bean.
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7. Add Light Soy Sauce (2tbsp), Sugar (1/2 tsp), Corn Starch (1tsp), Oil (1 tbsp) and mix them well.
Then, mix the sauce with pork spareribs.
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8. Add some Ginger Strips, Rice Wine (1 tsp), Light Soy Sauce (1 tbsp), Corn Starch (1/2 tsp), Sugar (1/2 tsp), Oil (1/2 tbsp) to Edible Frog and mix them well.
Then, Mix Spareribs and Edible Frogs
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9. Rinse 2 cups of rice. (for 5-6 servings ). Add 1.8 cup of water(90% volume of rice).
Turn heat to medium. Cook the rice until the water has evaporated to the level of the rice.
Add Pork Sparerib and Edible Frog. Turn heat to slow and cook for 15 minutes
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10. after 15 minutes, if you like, you may add seafood like Scallops now.
Add some salted minced Garlic on Scallops.
Then, cover and cook for 3 minutes more.
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11. After 3 minutes, add chopped Spring Onion and Coriander.
Turn the heat off. Let stand 10 minutes before serving
12. Serve!
Chinese Recipe : Stir-fried Edible Frogs with Black Bean Sauce
| Edible Frog | 4 |
| Yellow,Green,Red Bell Pepper | one each |
| Onion | 1/2 piece |
| Sliced Ginger | Few slices |
| Garlic (pounded) | 1 piece |
| Black Bean / Soy Bean | 1 tbsp |
| Oil | 2 tbsp |
| Rice Wine | 1tsp |
| Sugar | 1/2 tsp |
| Salt | Dash |
| Water | 1/2 cup |
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1. Rinse the Edible Frogs.
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| |
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2. Remove the fingers.
Break the Backbone at the middle position of frog . Then, remove the Backbone.
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3. Cut the Frog into 4 pieces
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4. Rinse the bell pepper. Cut the bell peppers and Onion into pieces. Pound few slices of Ginger and a Garlic. Prepare some Ginger Strips
 |
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5. Saute 1 tbsp of oil with a pounded Ginger and Onion. Add and stir-fry the Bell Pepper for about half minute. Dish it up and set aside when the bell pepper is well done.
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6. Rinse 1 tbsp of Black Bean. Then, submerge it with some water.
 |
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7. Saute 1 tbsp of oil with ginger strips and garlic. Then, add and stir-fry the frog.
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8. Add 1 tsp of Rice Wine and mix it well.
Add Black soy bean and mix it well.
Add 1/2 tsp of sugar and mix it well.
Add 1/2 cup of water and mix it well.
 |
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9. Add salt to taste. Then, cover by the lid for about 1.5 minute.
 |
10. After the frog is well done, add the Bell Pepper. Mix all ingredients well. Dish it up and serve it hot!
Chinese Recipe : Shanghai Smoked Fried Fish
| 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 |
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.
1. Rinse and wipe the fish to dry. Cut it into sections
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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 |
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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.
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.
9. Serve!
Chinese Recipe : Fujian Fried Rice
| Rice | 4 bowls |
| Egg | 2 pcs |
| Scallop | 100 g |
| minced Pork | 100 g |
| Chinese Kale | 300g |
| Garlic (pounded) | 3 pcs |
| Ginger (pounded) | 1 slice |
| Spring Onion ( chopped) | 1 sprig |
| Oil | 3 tbsp(for fried rice)，1 tbsp(for minced pork) |
| Light Soy Sauce | 1 tbsp(for fried rice)， 1 tbsp(for minced pork) |
| Oyster Sauce | 1 tbsp |
| Salt | Dash |
| Corn Starch | 1 tbsp |
| Water | 1/2 cup |
 |
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 |
 |
1. 2 eggs, beaten. set aside
Diced Scallops：100g, set aside
minced pork : 100g
pounded Garlic :3pcs, pounded Ginger:1slice, chopped Spring Onion: 1 sprig
Rinse and Dice the Chinese Kale (300g)
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2. Heat 3 tbsp of oil. Stir-fry the beaten egg.
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 |
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3. add about 4 bowls of rice and mix it with egg. Then add 1 tbsp of Light Soy Sauce, mix it well.
Add the spring onion and mix it well. After 1 minute, transfer the fried rice to a serving dish.
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 |
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4. Bring water to boil. Blanch the Chinese Kale until done. Then, add Scallop and blanch it for half minute. After half minute, dish it up and set aside.
 |
 |
 |
5. Saute the garlic and ginger with 1 tbsp of oil. Add minced pork and stir-fry until the pork done. Then, add 1 tbsp of light soy sauce
 |
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 |
 |
6. Add Chinese Kale and Scallop. Then, add 1 tbsp of Oyster Sauce. Mix all ingredients well. Add salt to taste.
Then, add Corn starch water (mixture of water (1/2 cup) and 1 tbsp of Corn starch)
7. stir-fry until the sauce sets slightly, pour it over rice.
8. Serve!
Chinese Recipe : Shredded Cucumber with Garlic and Vinegar
| Cucumber | 2pcs，600g |
| Salt | 1 tsp |
| Garlic | 5 Cloves |
| Dark Vinegar (Zhenjiang Dark Vinegar) | 2 tbsp |
| Sugar | 2 tsp |
| Sesame Oil | 1 tsp |
 |
 |
1. wash the Cucumber
 |
 |
 |
2. Pound the Cucumber. Then, cut it into sections.
 |
 |
3. Add salt (1tsp)，mix it well。Set aside for 10 minutes
 |
 |
4. Mix 2 tbsp of Dark Vinegar (Zhenjiang Dark Vinegar) and Sugar(2tsp)
 |
 |
5. Remove Cucumber juice
 |
 |
6. Crush Garlic (5pcs)
 |
 |
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7. Add crushed Garlic , mixed sauce, and sesame oil (1 tsp). Mix all ingredients well
8. Serve!
Chinese Recipe :Stewed Pig’s Knuckle with Preserved Vegetables
| Preserved Vegetables (Gan Cai Sun) | 250g |
| Pig’s Knuckle | 1500g |
| Ginger | few slices |
| Slab sugar or Brown sugar | 1piece or 80g |
| Light Soy Sauce | 1 tbsp |
| Oil | 1 tbsp |
| Water | few cups |
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1. Wash the preserved Vegetables, then drain
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2. Cut the Pig’s Knuckle into pieces. Blanch the Pig’s Knuckle with boiling water for about one minute. Rinse the Pig’s Knuckle, then drain.
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3. Saute the Sliced Gingers with 1 tbsp of oil. Add Preserved Vegetables and Slab Sugar (80g). Then, Add two cups of water.
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4. Add Pig’s Knuckle. Add water to cover the ingredients. Add 1tbsp of Light Soy sauce. Mix the ingredients. Bring water to Boil. Then, simmer for 45 minutes.
5. After 45 minutes, Serve!
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 |
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1. Wash Chicken Legs, then wipe it to dry
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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.
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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.
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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 : Deep Fried Stuffed Fish with Dried Winter Melon
| 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 |
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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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4. Wash and soak dried shrimps. Dice the Fillet.
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5. Mix diced fillet and dried shrimps. Chop for about 10mins. Chop 2 sprigs of Spring Onion.
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6. Peeled, Rinse and Chop the Water Chestnut (2 pcs)
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7. 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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8. Slap the minced fish for about 20 times. Make it more elastic. Fish paste is ready
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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.
12. Dish it up and serve it hot!
Chinese Recipe : Stir-Fried Razor Clams with Black Bean Sauce
| Razor Clam | 1.2Kg |
| Yellow,Green,Red Bell Pepper | 1 each |
| Ginger (pounded) | 2 pcs |
| Onion | 1/2 pcs |
| Seasoning | |
| Fermented Black Bean | 1 tbsp |
| Garlic | 1 pcs |
| Bird’s eye chili | 1 pcs |
| Sugar | 2 tsp |
| Light Soy sauce | 1 tsp |
| Water | 4 tbsp |
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1. Wash Razor Clams. Remove the black portion Shell can be removed (Optional)
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2. Cook Razor Clams (with and without shell) in boiling water for about 1 minute. Dish it up for next step.
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3. Rinse the bell pepper and cut them into strips.
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4. Heat the wok with oil (1 tbsp), saute pounded Ginger and Onion. Then add Bell Pepper. Saute the ingredients for a while. Dish it up for next step.
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5. Mix and squash Garlic (1 pcs), Fermented Black Beans (1 tbsp) and Bird’s eye chili (1 pcs)
6. Add and mix Sugar (2 tsp), Water (4 tbsp) , Light Soy Sauce (1 tsp)
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7. Saute the shredded Ginger, add and saute Razor Clams for a while. Dish it up for next step.
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8. Saute the Seasoning, add the Bell Pepper, then add the Razor Clams. Stir-fry all ingredients for a while.
9. Dish it up and serve it hot!
Chinese Recipe : Stewed Chicken with Stem Ginger
| Chicken | 1 Whole |
| Stem Ginger | 400 g |
| Seasoning for Chicken | |
| Corn starch | 1.5 tsp |
| Sugar | 1.5 tsp |
| Light Soy Sauce | 1 tbsp |
| Oil | 1/2 tbsp |
| Ingredients for cooking | |
| Oil | 2 tbsp |
| Salt | 1/2 tsp to 1 tsp |
| Water | 1/2 Cup |
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1. Peel and slice the Stem Ginger.
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2. Bring a pot of water to boil with Stem Ginger. Then keep boiling for 15 minutes. (To reduce spicy taste). After 15 minutes, dish it up and drain.
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This video shows the procedure for cutting Chicken.
3.Cut the Chicken into pieces.
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4. Add and mix Cornstarch (1.5 tsp), Sugar (1.5 tsp) and Light Soy Sauce (1 tbsp) with Chicken. Then, add Oil(1/2 tbsp) and mix all ingredients well.
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5. Heat up 2 tbsp of oil. Stir-fry the Stem Ginger. Add 1/2 tsp of Salt. Stir-fry the ginger until the ginger color is changed to light brown.
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6. Add Chicken and mix them well. Then cover it by lid for 1 minute. Stir-fry the ingredient for a while and cover it again for another 1 minute.
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7. Add 1/2 cup of water and mix it well. Taste it and add some salt if necessary. Then, cover it again for one minute.
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8. Open the lid and stir-fry the ingredients for a while. Cover it again for 1 minute. Repeat this step one more time.
9. Stir-fry the ingredients until the sauce is thickened.
10. Dish it up and serve it hot!
Chinese Festival Recipe : Braised Chinese Mushroom with Dried Oyster and Black Hairy Moss
| Chinese mushroom | 150 g |
| Black Hairy Moss | 15 g |
| Dried Oyster | 50 g |
| Bean vermicelli | 20 g |
| Bean curd strip | 30 g |
| Ginger | 7 Slices |
| Water | 6 Cups |
| Oil | |
| Fermented Taro curd | 2 Cubes |
| Seasoning : for Chinese mushroom | |
| Oil | 1 tbsp |
| Sugar | 1 tsp |
| Salt | 1/2 tsp |
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1. Soak Black Hairy Moss to soft. Wash and drain.
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2. Bring Water with a slice of Ginger to boil. Add Black Hairy Moss and boil for 5 minutes. Then rinse and drain.
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3. Soak the Chinese mushroom to soft. And cut off the stems. Bring the Chinese mushroom with 6 cups of water, 1 tbsp of Oil, 1 tsp of Sugar and 1/2 tsp of salt to boil. Then switch to slow heat and cook for 30 minutes.
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4. Soak Dried Oyster to soft. Then drain.
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5. Heat up oil on slow heat. Fry Bean curd strip to crispy (about 1 minute). Dish it up. Keep the oil in pot for next step.
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6. Saute the Ginger slices. Add and saute Dried Oyster , 2 cubes of Fermented Taro Curd and 1/2 tsp of Sugar. Saute and Mix them well.
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7. Add the cooked Mushroom with soap. Mix all ingredients well. Cover it and bring water to boil. Then switch to slow heat and boil for an hour. Refill hot water to cover ingredients during stewing.
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8. After an hour, add Bean vermicelli, Bean curd strip and Black Hairy Moss. Cover it and cook for 15 minutes.
9. 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 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
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1. Ask for cleaning when buying the fish.
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2. Wash the fish, remove Fish Blood inside the body.
Chinese Recipe : Fried Fish – Horsehead
| Fish – Horsehead | 1 whole (600g) |
| Spring Onion (Chopped) | 1 sprig |
| Salt | 1 tsp |
| Oil | 2 tbsp for frying |
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1. Ask for cleaning when buying the fish.
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2. Wash the fish, remove Fish Blood inside the body. Wipe the fish dry and cut a slot along the fish body for better marinade.
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3. Rub with 1 tsp of salt. Place in refrigerator and marinate for at least half day.
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3. Rinse and wipe the fish to dry again to reduce the salty taste before frying. Heat 2 tbsp of oil and fry the fish until the color is changed to golden brown. Then, put the chopped spring onion into fish body and continue to fry for a while.
4. Please some spring onion on top of fish, 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 |
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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.
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3. Rinse and wipe the fishes to dry again to reduce the salty taste. Mix fishes with egg white. Then, coat evenly with flour.
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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 : Stir-fried Prawns and Pork Slices with Broccoli
| Broccoli : |
2 pieces |
| Pork Collar meat (sliced) : |
150g |
| Prawns : |
450g |
| Salt (for soaking the Prawns,make it crispy) : |
1/2 tsp |
| Marinade -For Pork | |
| Oil : |
1tbsp |
| Sugar : |
1/2 tsp |
| Potato Starch : |
2tsp |
| Seasoning (A)- Broccoli | |
| Oil : |
1tbsp |
| Sugar : |
1/2 tsp |
| Salt : |
1/2 tsp |
| Ginger juice : |
1tsp |
| For Stir-fry | |
| Oil : |
2tbsp |
| Garlic (Chopped) : |
1 pcs |
| Ginger (pounded): |
2 slices |
| Salt : |
1/2 tsp |
| Light Soy Sauce : |
1 tbsp |
| Cornstarch : |
1tsp |
| Water : |
2tbsp |
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1.Shell the prawns, make slits at the back and remove intestine
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2. Soaked in water with 1/2 tsp salt for 1 min. Rinse well and pat to dry
3. Mix Marinade with sliced Pork.
4. Wash broccoli and cut into floweret
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4. Boil water with “Seasoning (A)” in a large wok. Blanch the broccoli with boiling water until done , then drain.
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5. Heat 2tbsp of oil in wok. Saute the chopped garlic, ginger and salt (1/2tsp). Then stir-fry pork until color is changed.
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6. Add prawns, mix them and add soy sauce (1tbsp). Add broccoli and stir-fry for a while. Then, thicken with cornstarch water.
7.Dish up