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Chinese recipes?
I fancy Chinese food! I especially love sweet & sour chicken, chicken w/broccoli, beef w/broccoli, sesame chicken. I would adulation to have recipes for these. I want really good recipes that you have tried. What would be great is if you work in a restaurant and can give me the recipe.
I also love panda quick mandarin chicken and orange chicken. Anybody got those recipes?
Check d cash in one's checks out these two sites:
http://www.AllRecipes.com/
http://www.FoodTv.com/
Both have TONS of recipes, many with reviews and difficulty ratings.
Where is the best place to find authentic Chinese recipes?
I am searching for recipes for Chinese aliment as good as what I eat in a restaurant. Who has the best recipe for fried rice?
Fried Rice
I've always mentation of fried rice as the quintessential comfort food. Think of it - a bowl of steaming white rice, cooked to reasonable the right consistency, filled with bits of meat and vegetable. What could be more perfect?
Of course, producing the above-mentioned dish is sometimes easier said than done. Under, fried rice should be light, fluffy, and easy to pick up with chopsticks. For another, there is a philosophical debate over which is happier - fresh cooked rice or leftovers from last night's meal. Personally, I prefer to use frigid leftover rice, but I will cook a fresh pot if necessary.
The Chinese have been enjoying fried rice for centuries; that's seldom surprising when you consider that rice has been cultivated since around 4,000 BC. Yangzhou rice, a colorful Shanghai dish, can be traced back to the Sui family (589 - 618). Of course, there are regional variations - a northern dish is more likely to contain ham and vegetables such as leeks and immature onions, while Cantonese fried rice often features shrimp or barbecued pork. But the beauty of fried rice is that it is very ductile. Like chow Mein, it's a great dish to make on those nights when you're cleaning out the refrigerator and paucity to get rid of any leftover meat or vegetables.
Here is a basic recipe for fried rice that you can adapt depending on what vegetables you have on disseminate:
Fried Rice Recipe:
Serves 4 to 6
Ingredients:
4 cups cold cooked rice
4 tablespoons oil
3 beaten eggs
1 teaspoon piquancy
Pepper to taste
1 scallion, chopped fine
Directions:
Break rice apart with wet hands
Awaken oil on high flame in wok. Stir-fry rice rapidly, turning spatula constantly until the rice is intensively heated.
Make a well in center of rice. Pour in beaten eggs. Stir eggs until they are scrambled. Then stir-fry eggs into the rice until unqualifiedly blended. Add salt and pepper. Stir-fry 30 seconds. Add scallion.
May be prepared in advance. May be frozen. Reheat before serving.
(This means is reprinted from Madame Wong's Long-Life Chinese Cookbook, courtesy of Sylvia Schulman)
In the more elevated right-hand corner, in the linkbox under "More of this Feature" you'll find several recipes that illustrate opposite ways of making fried rice. The first recipe - Fried rice with ham - uses thick soy sauce to give the rice a darker color. This is the way fried rice is often served in American restaurants and take-out establishments. The half a mo recipe - Sun Ya Fried Rice - is a Cantonese dish made with shrimp, roast pork, and chicken. The third is an undisputed recipe for Yangzhou or Yangchow fried rice.
Finally, here are a few basic tips for cooking rice:
Always use covet grain rice - short grain rice is used only for desserts and snacks in Chinese cooking.
Dye the rice in water to get rid of excess starch.
Use 1 cup rice to 1 1/2 cups water. For example, when cooking 2 cups of rice you would use 3 cups of saturate.
Bring the rice to a boil at medium heat (about 4 on the dial).
When boiling, turn the heat down to standard low (about 3) and tilt the lid on the pot. This allows the steam to escape.
Let the water evaporate. When you can see craters (holes) in the rice, put the lid on constricting.
Turn the heat to low, and simmer for another 15 minutes.
Fluff up the rice, and serve.
Fried Rice
I've always idea of fried rice as the quintessential comfort food. Think of it - a bowl of steaming white rice, cooked to at best the right consistency, filled with bits of meat and vegetable. What could be more perfect?
Of course, producing the above-mentioned dish is sometimes easier said than done. At best, fried rice should be light, fluffy, and easy to pick up with chopsticks. For another, there is a philosophical debate over which is speculator - fresh cooked rice or leftovers from last night's meal. Personally, I prefer to use wheezles leftover rice, but I will cook a fresh pot if necessary.
The Chinese have been enjoying fried rice for centuries; that's scarcely surprising when you consider that rice has been cultivated since around 4,000 BC. Yangzhou rice, a colorful Shanghai dish, can be traced back to the Sui house (589 - 618). Of course, there are regional variations - a northern dish is more likely to contain ham and vegetables such as leeks and country-like onions, while Cantonese fried rice often features shrimp or barbecued pork. But the beauty of fried rice is that it is very pliable. Like chow Mein, it's a great dish to make on those nights when you're cleaning out the refrigerator and lust after to get rid of any leftover meat or vegetables.
Here is a basic recipe for fried rice that you can adapt depending on what vegetables you have on grasp:
Fried Rice Recipe:
Serves 4 to 6
Ingredients:
4 cups cold cooked rice
4 tablespoons oil
3 beaten eggs
1 teaspoon amass
Pepper to taste
1 scallion, chopped fine
Directions:
Break rice apart with wet hands
Awaken oil on high flame in wok. Stir-fry rice rapidly, turning spatula constantly until the rice is unreservedly heated.
Make a well in center of rice. Pour in beaten eggs. Stir eggs until they are scrambled. Then stir-fry eggs into the rice until quite blended. Add salt and pepper. Stir-fry 30 seconds. Add scallion.
May be prepared in advance. May be frozen. Reheat before serving.
(This approach is reprinted from Madame Wong's Long-Life Chinese Cookbook, courtesy of Sylvia Schulman)
In the higher right-hand corner, in the linkbox under "More of this Feature" you'll find several recipes that illustrate out of the ordinary ways of making fried rice. The first recipe - Fried rice with ham - uses thick soy sauce to give the rice a darker color. This is the way fried rice is often served in American restaurants and take-out establishments. The subordinate recipe - Sun Ya Fried Rice - is a Cantonese dish made with shrimp, roast pork, and chicken. The third is an legitimate recipe for Yangzhou or Yangchow fried rice.
Finally, here are a few basic tips for cooking rice:
Always use want grain rice - short grain rice is used only for desserts and snacks in Chinese cooking.
Cleansing the rice in water to get rid of excess starch.
Use 1 cup rice to 1 1/2 cups water. For example, when cooking 2 cups of rice you would use 3 cups of tone down.
Bring the rice to a boil at medium heat (about 4 on the dial).
When boiling, turn the heat down to medium low (about 3) and tiff the lid on the pot. This allows the steam to escape.
Let the water evaporate. When you can see craters (holes) in the rice, put the lid on tight.
Curdle the heat to low, and simmer for another 15 minutes.
Fluff up the rice, and serve.
I've always idea of fried rice as the quintessential comfort food. Think of it - a bowl of steaming white rice, cooked to at best the right consistency, filled with bits of meat and vegetable. What could be more perfect?
Of course, producing the above-mentioned dish is sometimes easier said than done. At best, fried rice should be light, fluffy, and easy to pick up with chopsticks. For another, there is a philosophical debate over which is speculator - fresh cooked rice or leftovers from last night's meal. Personally, I prefer to use wheezles leftover rice, but I will cook a fresh pot if necessary.
The Chinese have been enjoying fried rice for centuries; that's scarcely surprising when you consider that rice has been cultivated since around 4,000 BC. Yangzhou rice, a colorful Shanghai dish, can be traced back to the Sui house (589 - 618). Of course, there are regional variations - a northern dish is more likely to contain ham and vegetables such as leeks and country-like onions, while Cantonese fried rice often features shrimp or barbecued pork. But the beauty of fried rice is that it is very pliable. Like chow Mein, it's a great dish to make on those nights when you're cleaning out the refrigerator and lust after to get rid of any leftover meat or vegetables.
Here is a basic recipe for fried rice that you can adapt depending on what vegetables you have on grasp:
Fried Rice Recipe:
Serves 4 to 6
Ingredients:
4 cups cold cooked rice
4 tablespoons oil
3 beaten eggs
1 teaspoon amass
Pepper to taste
1 scallion, chopped fine
Directions:
Break rice apart with wet hands
Awaken oil on high flame in wok. Stir-fry rice rapidly, turning spatula constantly until the rice is unreservedly heated.
Make a well in center of rice. Pour in beaten eggs. Stir eggs until they are scrambled. Then stir-fry eggs into the rice until quite blended. Add salt and pepper. Stir-fry 30 seconds. Add scallion.
May be prepared in advance. May be frozen. Reheat before serving.
(This approach is reprinted from Madame Wong's Long-Life Chinese Cookbook, courtesy of Sylvia Schulman)
In the higher right-hand corner, in the linkbox under "More of this Feature" you'll find several recipes that illustrate out of the ordinary ways of making fried rice. The first recipe - Fried rice with ham - uses thick soy sauce to give the rice a darker color. This is the way fried rice is often served in American restaurants and take-out establishments. The subordinate recipe - Sun Ya Fried Rice - is a Cantonese dish made with shrimp, roast pork, and chicken. The third is an legitimate recipe for Yangzhou or Yangchow fried rice.
Finally, here are a few basic tips for cooking rice:
Always use want grain rice - short grain rice is used only for desserts and snacks in Chinese cooking.
Cleansing the rice in water to get rid of excess starch.
Use 1 cup rice to 1 1/2 cups water. For example, when cooking 2 cups of rice you would use 3 cups of tone down.
Bring the rice to a boil at medium heat (about 4 on the dial).
When boiling, turn the heat down to medium low (about 3) and tiff the lid on the pot. This allows the steam to escape.
Let the water evaporate. When you can see craters (holes) in the rice, put the lid on tight.
Curdle the heat to low, and simmer for another 15 minutes.
Fluff up the rice, and serve.
fried rice often features shrimp or barbecued pork. But the asset of fried rice is that it is very adaptable. Like chow mein, it's a great dish to hint on those nights when you're cleaning out the refrigerator and want to get rid of any leftover meat or vegetables.
Here is a basic approach for fried rice that you can adapt depending on what vegetables you have on hand:
Fried Rice Recipe:
Serves 4 to 6
Ingredients:
4 cups the grippe cooked rice
4 tablespoons oil
3 beaten eggs
1 teaspoon salt
Pepper to taste
1 scallion, chopped flimsy
Directions:
Break rice apart with wet hands
Heat oil on high flame in wok. Stir-fry rice right away, turning spatula constantly until the rice is thoroughly heated.
Make a well in center of rice. Gush in beaten eggs. Stir eggs until they are scrambled. Then stir-fry eggs into the rice until thoroughly blended. Add pep and pepper. Stir-fry 30 seconds. Add scallion.
May be prepared in advance. May be frozen. Reheat before serving.
Here is a basic approach for fried rice that you can adapt depending on what vegetables you have on hand:
Fried Rice Recipe:
Serves 4 to 6
Ingredients:
4 cups the grippe cooked rice
4 tablespoons oil
3 beaten eggs
1 teaspoon salt
Pepper to taste
1 scallion, chopped flimsy
Directions:
Break rice apart with wet hands
Heat oil on high flame in wok. Stir-fry rice right away, turning spatula constantly until the rice is thoroughly heated.
Make a well in center of rice. Gush in beaten eggs. Stir eggs until they are scrambled. Then stir-fry eggs into the rice until thoroughly blended. Add pep and pepper. Stir-fry 30 seconds. Add scallion.
May be prepared in advance. May be frozen. Reheat before serving.
Try here...
http://www.chinesefood-recipes.com/
http://www.chinesefood-recipes.com/
China
Fried Rice Approach:
Serves 4 to 6
Ingredients:
4 cups cold cooked rice
4 tablespoons oil
3 beaten eggs
1 teaspoon sodium chloride
Pepper to taste
1 scallion, chopped fine
Directions:
Break rice apart with wet hands
Impetuosity oil on high flame in wok. Stir-fry rice rapidly, turning spatula constantly until the rice is comprehensively heated.
Make a well in center of rice. Pour in beaten eggs. Stir eggs until they are scrambled. Then stir-fry eggs into the rice until painstakingly blended. Add salt and pepper. Stir-fry 30 seconds. Add scallion.
May be prepared in advance. May be frozen. Reheat before serving.
Inspect out www.about.com and do a search for Chinese Cuisine. A lot of valuable information on this site. Hope this helps..
Serves 4 to 6
Ingredients:
4 cups cold cooked rice
4 tablespoons oil
3 beaten eggs
1 teaspoon sodium chloride
Pepper to taste
1 scallion, chopped fine
Directions:
Break rice apart with wet hands
Impetuosity oil on high flame in wok. Stir-fry rice rapidly, turning spatula constantly until the rice is comprehensively heated.
Make a well in center of rice. Pour in beaten eggs. Stir eggs until they are scrambled. Then stir-fry eggs into the rice until painstakingly blended. Add salt and pepper. Stir-fry 30 seconds. Add scallion.
May be prepared in advance. May be frozen. Reheat before serving.
Inspect out www.about.com and do a search for Chinese Cuisine. A lot of valuable information on this site. Hope this helps..
It's not vital to use overnight rice. Just use less water to cook the rice if the cooked rice is to be used this instant for frying.
Here is my favorite Yang Zhou Fried Rice recipe:
http://simcooks.com/82/yang-zhou-fried-rice-with-char-siu/
It's not glib and I find it better that those served in some restaurants!
Try it and leave a comment in my blog to let me know what you think!
Here is my favorite Yang Zhou Fried Rice recipe:
http://simcooks.com/82/yang-zhou-fried-rice-with-char-siu/
It's not glib and I find it better that those served in some restaurants!
Try it and leave a comment in my blog to let me know what you think!
Here is the website for fried rice http://www.nicemeal.com/bizarre/special01.html
http://www.nicemeal.com
http://www.nicemeal.com
anyone know any good chinese recipes?
hey, i am contemporary to a cultural celebration potluck, and i need a good, cheap and easy chinese recipe...any suggestions? any fave chinese recipes out there?
Chinese Luxury Pork Chops
Some good pork chops about 4 med size (I dont know how big are the pork chops over there, close to your own instinct Image Image ) You can use other parts of pork, as long they are soft and juicy
1 onion, Sliced
1/2tsp chopped garlic
100g cooked fresh peas (petis Pois)
4tbsp plain flour mix well with 1tbsp cornlour
bread crumbs
1 egg
Marinade
doubtfully and pepper to taste
4-5 small drips of sesame oil
Sauce
1tbsp light soy sauce
1 1/2 tbsp worcestershire gravy
2tbsp tomato ketchup
1tsp sugar
some cornstarch solution for thickening the sauce.
1/2 cup water or chicken family
(Remember to adjust your sauce to the taste before adding to the chops)
method:
1. Marinade the pork for about 10mins.
2. Now, spread the pork in mix flour, followed by eggs, then onto the breadbcrumbs. Deep fry till golden brown.
3. While scheming frying, prepare the sauce. First, with about 1tbsp butter, saute the garlic and onions, followed by the peas. Add precursor, bring to boil and add the sauce. Adjust to taste. Thicken it with cornstarch. When done, pour over the cooked pork. Suit with some fried potatoes.
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Daikon are extensive white radishes (sometimes also called Chinese turnip). They vary from about the size of a large carrot to about the size of a marrow and have a distinctly radishy tastiness but in a mild, not hot, sort of way. If you can find them,
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