CHINESE FOOD

INGREDIENTS:

1 serrated mud crab, 2 bundles mung bean noodles, 2 scallions, 2 ginger slices

SEASONINGS:

1T cooking wine, 2T oyster sauce, 1T soy sauce, 1/2T sugar, pepper as needed, dry flour as needed

METHODS:

1. Clean crab, remove lungs and rinse remaining organs well. cut into small pieces, coat with a little dry flour and fry in oil slightly.

2. Heat 2T oil in wok and stir-fry 1 scallion and 2 ginger slices until fragrant and brown, discard .stir-fry crab with remaining oil, add all seasonings, 1C water and bring to boil, then reduce heat to low.

3. Soak noodles in hot water until soft. cut into 2 sections, add to crab and cook until flavor is absorbed, continue to cook for 5 more minutes, then remove to small crock pot, sprinkle with chopped scallions and remove from heat. Serve.

Remarks

• Use fresh serrated mud crab as its meat is more firmer. Less fresh crabs will have high bacteria counts and looser meat.

• Soak mung bean noodles in hot water before cooking to prevent it absorbing additional liquid.

• 1C (cup)=150ml; 1T (Table Spoon)=15ml; 1t(tea spoon)=5ml, 1/2t(tea spoon)=2.5ml, 1/4t(tea spoon)=1.2ml

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Dish of Family Banquet Chinese New Year, Crab, Noodle

Ingredients
1 taro, 1/3 lb. lean pork, 2T small dried shrimp, 2 slices fried tofu skin wrappers, 4 shiitake mushrooms, 2 scallions, 2/3 lb. rice noodles

Seasonings
(1) 1/2T cooking wine, 1/2T soy sauce

(2) 2T soy sauce, 1/2t salt, a pinch of pepper

Methods
1. Remove skin from taro and rinse well, then dice.Shred pork and marinate in seasoning (1) for some time. Soak dried shrimp in water until soft.Deep-fry tofu skin wrappers in oil until golden and remove, then shred finely.Soak mushrooms in water until soft and shred. Dice scallion.

2. Heat 2T of oil in wok to stir-fry dried shrimp and shiitake mushrooms until fragrant. Add 5C of water and bring to a boil. Then add pork and taro.cook until done.

3. Add rice noodles and seasoning(2)to mix.Add shredded tofu skin wrappers and cook for 10 minutes until flavor is well absorbed. Sprinkle with diced seal lion. Re move and serve.

Remarks:
1. Dried rice noodles can be used in this dish.Jush soak in cold water until soft beforehand.Use whatever thickness of the rice noodles you prefer.Thick noodles take longer to cook than thin ones.

2. Soup broth makes a tastier dish.If not available, use water.Be sure to stir-fry dried shrimp and shiitake mushrooms for a longer time before adding water.

3. 1C (cup)=150ml; 1T (Table Spoon)=15ml; 1t(tea spoon)=5ml, 1/2t(tea spoon)=2.5ml, 1/4t(tea spoon)=1.2ml

Taro Characteristics Snacks, Noodle, pork, Taro

Dan dan noodles is a classic dish of Chinese Sichuan cuisine. It consists of a spicy sauce containing preserved vegetables, chili oil, Sichuan peppers, pork, and scallions served over noodles. In American Chinese cuisine and with many modern vendors, ground peanuts, peanut butter, or sesame paste are added, resulting in a stark contrast from the old, authentic version.

The same sauce is frequently served over poached chicken (called Bon Bon or Bong Bong Chicken), and on steamed, meat-filled dumplings in another Sichuan dish called suanla chaoshou.

A variety of English spellings are used. The first word may be either Dan, Dun, or Tan. There may or may not be a hyphen between the first two words. The last word may be Mein, Mian, or Noodles. The name refers to a type of carrying pole (a dan dan) that was used by ambulatory vendors who sold the dish on the streets. Quite literally, the name translates as Peddler’s noodles.

Ingredients

For the noodles
250g egg noodles
8 Bok choy, leaves only

For the sauce
4 tbsp Tianjin preserved vegetable, or pickled Chinese cabbage, available from specialist shops
1 tbsp groundnut oil
3 Spring onions, green parts only, finely chopped
3 tsp light Soy sauce
2 tsp dark Soy sauce
1 tbsp chilli oil, to taste Read more…

Characteristics Snacks Characteristics Snacks, Noodle, Sichuan cuisine

Ingredients
1/3 lb. lean pork
4 shiitake mushrooms
2T small dried shrimp
2 scallions
1/2 pumpkin (about 1.3 lbs.)
1.3 lbs. soaked rice noodles

Seasonings
(1) 1/2T cooking wine, 1/2T soy sauce, 1/2t cornstarch
(2) 1T soy sauce, 1/2t salt, a pinch of pepper

Methods
1. Shred pork and marinate in seasoning (1) for a minute or two.  Soak shiitake mushrooms in water until soft, remove stems and shred.  Soak dried shrimp in water until soft.Rinse scallions well and cut into small sections. Remove skin from pumpkin and shred.

2. Heat 2T of oil in wok, stirfry shredded pork until it separates. Add shiitake mushrooms to mix. then remove from wok. Heat another 2T of oil in wok again, stir-fry dried shrimp and scal-lion sections until fragrant. Add seasoning (2) 1C water and 1C water bring to a boil.

3. Add shredded pumpkin and rice noodles and stir until well-mixed. Return pork and mushrooms to mix. Cook until flavor and liquid are thoroughly absorbed.Remove and serve.

Remarks:
1. When stir-frying noodle dishes, the noodles have to be added after the seasonings and water have been brought to boil, to ensure even mixing. Adding seasonings when stir-frying noodles often causes them to burn, or makes them clump.

2. Shred pumpkin to prevent the pumpkin from getting too soggy. Grated pumpkin is also good, but the pumpkin might be too fine. If that is the case, do not cook pumpkin beforehandjust cook directly with rice noodles to prevent it from getting too soggy.

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Pumpkin Chinese Recipes, Noodle, pork, Pumpkin

Ingredients:
500 grams (1.1 lb)wheat flour
6 eggs
15 grams (1/2 oz) green vegetables (rape)
15 grams (1/2 oz) mushrooms
15 grams (1/2 oz) sliced bamboo shoots
5 grams (1 tsp) lard
5 grams (5/6 tsp) salt
1 gram (1/4 tsp) MSG
100 grams (8 tbsp) cooking oil
1 gram (1/4 tsp) pepper powder

Directions:
1. Mix the whipped eggs and lard with the flour, roll the dough repeatedly. Use a roller to make it very thin and fold to cut into hand-made noodles.

2. Put 1500 g(3 cups) of water in a pot and heat to boiling point. Add in the noodles and cook for about 5 minutes. Take them out and wash with cold water. Mix the noodles with 5 g (1 tsp) of cooking oil. Arrange the noodles in the shape of a pancake. Wash clean the green vegetables, mushrooms and bamboo shoots.

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Staple Food Noodle, Staple Food