Recommended chinese food-Austrian Apple Pie
(one serving of pastry dough can make two 10cm*15cm rectangled pies)
Ingredients:
Sugar: 40g
Diced apple: 400g
Lemon: a half
Ground cinnamon: 1g
Raisin: 50g
Grated almond: 20g
Butter: 20g
Rum: a little
Plus:
Pastry dough: 1 serving
Beaten whole egg or eggwhite (liquid): a little
Directions:
1)Peel off the lemon skin and thoroughly remove all the white parts that under the skin (in order to reduce the bitterness) then finely shred the lemon skin and squeeze the lemon juice;Finely dice the apple;
Soak the raisins in the warm water in order to softening them;
2)Add the sugar into a saucepan, stir it over low heat until the sugar turns to golden;Then add in the diced apple, shredded lemon and lemon juice;
Next, put in the butter and pour some rum to further improve the flavour, then cool off the mixture for the following steps;
3)Take out the premade pastry dough from the fridge, and then roll out into a rectangle with the thickness of around 0.3cm;Use a fork, evenly make some little holes on the pastry’s surface so that it won’t be convex when baking;
Cut the pastry into 2 rectangles as the pie crust, each 15cm long and 10cm wide, and cut the remaining pastry into several strips with the width of 1.5cm;
4)Brush the beaten egg around on the 2 rectangled pieces, then lay some 1.5cm wide stripes alongside the edges of the rectangles to form the cases;
For each pie, pour the chilled apple filling into the pastry case and lay the 1.5cm wide stripes evenly across the top of the filling in two directions to form a lattice, stick the stripes with the beaten egg;
Then put the pies into the fridge and freeze for 10 minutes, this will aviod the retraction in baking;
5)Preheat the oven to 200C, put the pies into the medium-top shelf and bake for 20-25 minutes until golden. Finish
Whitening and Beauty Soup
Recommended chinese food-Whitening and Beauty Soup
Ingredients:
Taiwan angelica root (bai zhi): 5g
Fragrant solomonseal rhizome (yu zhu): 5g
Barley: 50g
Free-range chicken: a half
Ginger: 1
Seasoning:
Salt: 1 teaspoon (5g)
Directions:
1)Clean and wash the free-range chicken;Boil enough water over high-heat with a saucepan, then put in the chicken, blanch it;Take out the chicken after its colour changes, and clean out the rest water;
Slice the ginger or beat it with cooking knife;Thoroughly wash the Taiwan angelica root (bai zhi), fragrant solomonseal rhizome (yu zhu), and Barley;
2)Put the blanched chicken into a soup pot, and add in all aomunt of the water at a time;Heat the soup over high-heat until boil, then turn to small and medium-heat;
Add in ginger slices, Taiwan angelica root (bai zhi), fragrant solomonseal rhizome (yu zhu), and barley, cap the pot and cook for about 2 hours;
Finally, before serving, season the soup with a little salt. Finish
Posted in Chinese food menu, Cooking Tips, Home cooking, Soups
Tagged Chinese Food, cooking tips, recommended chinese food
Leave a comment
Garlic Baguette
Recommended chinese food-Garlic Baguette
Ingredients:
Baguette: a half
Garlic: 4 cloves
Parsley: 1 pinch
Butter: 10g
Salt: 1/4 teaspoon (1g)
Finely chopped red pepper (optional, just for decoration): a little
Directions:
1)Take out the butter from the fridge, melt at room temporature (do not heat to liquid);Cut the baguette on the bias into 3cm thick slices;Wash then finely chop the parsley;Mash the garlic with a garlic press or very finely chop the garlic by a knife;
2)Blend the mashed garlic, finely chopped parsley, and butter, add some salt and mix them well as a paste, then spread evenly on the baguette slices;Cover the bakeing tray with foil, and then place the baguette slices on the tray;
3)Put the tray in the middle shelf of the pre-heated oven;Bake at 180c for about 6 minutes;Take out the tray and decorate the garlic baguette slices with some finely chopped red pepper. Finish
Soybean sprout
Recommended chinese food-Soybean sprout
Ingredients：
Soybean sprout: 250g
Carrot: 1
Coriander: 2
Seasonings:
Szechuan pepper: 10
Salt: 1 teaspoon (5g)
Monosodium glutamate (MSG): 1/4 teaspoon (1g)
Sesame oil: a little amount
Directions:
1）Throughly wash the soybean sprouts;Peel off and finely shred
the carrot;Wash the corianders and cut into 3cm;
2)Boil some water in a saucepan, when boiling, add in the soybean sprouts and blanch for 1 minute, then dry them with a filter;Blanch the shredded carrot for 20 seconds, and then also dry with the filter;
3)Place the soybean sprouts, shredded carrot, and coriander into a big bowl, add salt, MSG and sesame oil, mix well;
Make some hot Szechuan pepper oil with a frying spoon, then pour on the dish immediately and mix well. Finish
Dry Fried Butterfish
Recommended chinese food-Dry Fried Butterfish
Ingredients:
Butterfish: 2
Whole pickled pepper: 2
Coriander: 1
Leek: 1 segment
Ginger: 1
Garlic: 4 cloves
Seasonings:
Cooking wine: 1 soupspoon (15ml)
Salt: 1/2 teaspoon (3g)
Chili bean sauce: 1 soupspoon (15g)
Rice vinegar: 1 soupspoon (15ml)
Soy sauce: 1 teaspoon (5ml)
Sugar: 1 teaspoon (5g)
Directions:
1)Gut and clean the fishes, draw several lines at each side of the fishes with a knife, and then use the cooking wine and salt to marinate the fishes for 5 minutes;
Heat up a wok, when the oil is very (8/10) hot, put in and fry the fishes (double sides); Take the fishes out until the surfaces turn to golden;
2）Finely chop the pickled pepper, leek, ginger, and garlic;
3）Heat up the oil to medium (5/10) hot, add in and stir-fry the chopped leek, ginger and garlic; When the smell comes out, add in the chopped pickled pepper, chili bean sauce, and then pour in some water, then soy sauce, rice vinegar and sugar, mix well these seasonings as a sauce;
Put in the fried fishes, turn the heat to small-heat and dish out the fishes when the sauce is thick enough;Finally, before serving, decorate the dish with some coriander. Finish
Posted in Chinese food menu, Cooking Tips, Home cooking
Tagged Chinese Food, cooking tips, home cooking, recommended chinese food
Leave a comment
Dry Fried Butterfish
Recommended chinese food-Dry Fried Butterfish
Ingredients:
Butterfish: 2
Whole pickled pepper: 2
Coriander: 1
Leek: 1 segment
Ginger: 1
Garlic: 4 cloves
Seasonings:
Cooking wine: 1 soupspoon (15ml)
Salt: 1/2 teaspoon (3g)
Chili bean sauce: 1 soupspoon (15g)
Rice vinegar: 1 soupspoon (15ml)
Soy sauce: 1 teaspoon (5ml)
Sugar: 1 teaspoon (5g)
Directions:
1)Gut and clean the fishes, draw several lines at each side of the fishes with a knife, and then use the cooking wine and salt to marinate the fishes for 5 minutes;
Heat up a wok, when the oil is very (8/10) hot, put in and fry the fishes (double sides); Take the fishes out until the surfaces turn to golden;
2）Finely chop the pickled pepper, leek, ginger, and garlic;
3）Heat up the oil to medium (5/10) hot, add in and stir-fry the chopped leek, ginger and garlic; When the smell comes out, add in the chopped pickled pepper, chili bean sauce, and then pour in some water, then soy sauce, rice vinegar and sugar, mix well these seasonings as a sauce;
Put in the fried fishes, turn the heat to small-heat and dish out the fishes when the sauce is thick enough;Finally, before serving, decorate the dish with some coriander. Finish
Posted in Chinese food menu, Cooking Tips, Home cooking, Seafood
Tagged cooking tips, home cooking, recommended chinese food
Leave a comment
Sweet Shrimp and Rice Stuffed Golden Pumpkin Bowl
Recommended chinese food-Sweet Shrimp and Rice Stuffed Golden Pumpkin Bowl
Ingredients:
Little golden pumpkin: 3
Wild coldwater shrimp: 200g
Red pepper: a half
Sliced cheese: 1 slice
Garlic: 2 cloves
Dried onion: a half (substitute: some fresh onion)
Steamed rice: 1 rice bowl
Fresh basil: a few (substitute: dried bottled basil)
Seasonings:
Butter: 1 soupspoon (15ml)
Salt: 1/2 teaspoon (3g)
Ground white pepper: 1/4 teaspoon (1g)
Kraft Parmesan Cheese: 1 teaspoon (5ml)
Directions:
1)Wash the little golden pumpkins, cut off each pumpkin at the 3/4 place (from bottom), and then clean out the seeds with a spoon;Finely chop the red pepper, dried onion and garlic, and chop the sliced cheese into 2cm width;Thoroughly peel off the shrimps (without head);
2)Add the chopped red pepper, dried onion, garlic and the shrimps into the steamed rice;Then add in all the seasonings: butter, salt, ground white pepper, and Kraft Parmesan Cheese, mix well;
3)Place the mixed rice into the pumpkins, and cover the rice with choped cheese slice and the fresh basil;Put the stuffed pumpkins into an oven (middle shelf), bake with 200C for 12 minutes;Before serving, it’s better to replace the baked basil by the fresh one as dish decoration. Finish
Posted in Chinese food menu, Cooking Tips, Home cooking
Tagged Chinese Food, cooking tips, home cooking, recommended chinese food
Leave a comment
Burdock, Chinese Date, and Chicken Pot
Recommended chinese food-Burdock, Chinese Date, and Chicken Pot
Ingredients:
Burdock: 1
Free-range chicken: a half
Chinese date: 8
Medlar: 20
Ginger: 1
Seasoning:
Salt: 5g
Directions:
1)Clean and wash the free-range chicken;Peel off the burdock and chop into pieces, then it’s better to put them under the water to avoid oxidation (the surface will turn to black),however even if been oxidated doesn’t really matter;
2)Pour some water into a soup pot and boil with high-heat;Add the chicken in and blanch it until its colour changes, then take out the chicken and clean out the rest water in the soup pot; Slice the ginger or beat it with cooking knife;
3)Place the blached chicken into the pot and add in all aomunt of the water (i.e. 1000 ml) at a time;
Heat the soup over high-heat until boil, then turn to small and medium-heat;
Add in ginger slices, burdock pieces, Chinese dates and medlars, cap the pot and cook for about 2 hours;
Finally, season the soup with a little salt. Finish
Posted in Chinese food menu, Cooking Tips, Home cooking, Soups
Tagged cooking tips, home cooking, recommended chinese food
Leave a comment
Herbal Drink of Beauty
Recommended chinese food-Herbal Drink of Beauty
Ingredients:
Dried hawthorn slice: 10
Dried chrysanthemum: 6
Gen-seng slice: 8
Longan: 3
Medlar: 10
Seasoning:
Honey: proper amount
Directions:
1)Peel off the longans, only keep the seedless longan pulp;
Wash the dried hawthorn slice, chrysanthemum, and medlar with water;
2)Put the dired hawthorn slices, chrysanthemums, medlars, longan pulp, and gen-seng slices into a teapot, pour in proper amount of just-boiled water;
Cap the teapot for about 5 minutes, then add some honey and mix well. Finish
Posted in Chinese food menu, Home cooking, Soups
Tagged china food, home cooking, recommended chinese food
Leave a comment
Spicy Coldwater Shrimp with Garlic Sprout
Recommended chinese food-Spicy Coldwater Shrimp with Garlic Sprout
Ingredients:
Wild coldwater shrimp: 200g
Garlic sprout: 10
Lee Kum Kee chili garlic sauce: 1 soup spoon (15g)
Lee Kum Kee chili bean sauce: 2 soup spoon (30g)
Dried chili pepper: 8
Seasoning:
Soy sauce: 1 soup spoon (15ml)
Directions:
1)Let the coldwater shrimps melt naturally, then wash with tap water and dry;
Finely chop the garlic sprout into about 3mm;
Mix the garlic chili sauce and the chili bean sauce;
2)Heat up the wok and pour some oil, when the oil is quite hot (5/10 hot), add the dried chili pepper and the two-sauce mix;
When the smell comes out, add the coldwater shrimps and the soy sauce, stir fry for a little while;
Finally, add the finely chopped garlic sprout and turn off the heat immediately, mix well. Finish
Posted in Chinese food menu, Cooking Tips, Home cooking, Seafood
Tagged Chinese Food, cooking tips, home cooking, recommended chinese food
Leave a comment