Authentic Chinese Recipes

Chinese food is a popular place among the entire population of the world. You can find a Chinese restaurant in the main cities and many rarities in the world. Why is Chinese food so popular? Chinese food is healthy? What is the history of Chinese food?

The history of Chinese food

Food1 History of China is interesting. Unlike many cultures the Chinese believe that cooking is an art, not just boats. Art, cooking Chinese food can include dishes and food preparation techniques, which are difficult to develop and may require experience as a chef is a lot of experience. These techniques will make browsing the dough (to the end of the page read more) Read this technique. Noodle pulling requires skill and a lot of methods and results of delicious pasta. This article refers to the pasta, then pulled, but now we return to the history of Chinese food.
Chinese food and how it is produced largely influenced by the two philosophies, influencing Chinese culture as a whole. These dominant philosophies are Confucianism and Taoism. Both have these philosophies have influenced the way the Chinese people cook and how to enjoy your meal.

Confucianism and Chinese cuisine

Confucius was the man behind the Confucianism beliefs. Among many other standards Confucius established standards for the label on the kitchen table and the right look and taste Chinese. One of the standards (established by Confucius, who may have seen, that is) in an authentic Chinese restaurant food is cut into small pieces before serving the dish. This practice is unique to Chinese culture.

Knives at the table is also a sign of bad taste by those who embrace Confucianism beliefs. Quality and taste Confucius recommended required the perfect blend of ingredients, herbs and spices - a blend that would be reflected in a perfect combination of flavor. Confucius also emphasized the importance of structure and color of the shell, and taught that food must be cooked and eaten with harmony. Interestingly enough, Confucius was also of the opinion that an excellent cook must first of all an excellent matchmaker.

Taoism and Chinese dishes

Those who follow the Taoism beliefs focus on the health of some of the same food as the representation. Taoists search for foods that improve their health and longevity. Looking for foods that have healing effects. Many times these benefits were often provide "life-called powers. For example, found in a Chinese ginger, which has as a side dish or spices can be seen, said the remedy for stomach pain or cure the common cold.

Chinese food is healthy?

Chinese food, when authentic is probably the healthiest in the world to eat. Some of the restaurants that are not authentic, prepare a menu of saturated fat or meat unhealthy amounts of animal fat. Chinese restaurants are not recommended, and both are not real and healthy.

Chinese food is prepared and cooked polyunsaturated oils. Authentic Chinese food does not require the use of dairy fat such as cream, butter or cheese. The meat is used, but not in abundance, making it easy for those who love authentic Chinese food to avoid high levels of animal fats. Many believe that authentic Chinese cuisine is truly the best diet.

Chinese restaurants in all parts of the country

If you are in Tennessee with a Chinese restaurant in New York Chinese restaurant specialties are healthy and tasty find. Enjoy the taste of Chinese food!

Read more »

Honey Walnut Shrimp / Walnut Shrimp Recipe

My series of the Beijing Olympic Chinese food continues today with everyone's favorite shrimp / shrimp dish in US-Honey Walnut Shrimp or prawns Walnut (核桃 虾).

Honey Walnut Shrimp This is loaded all the Right Stuff: Glass candy crunchy nuts, large shrimp (called the "shrimp" elsewhere), mayonnaise, condensed milk, and honey. That list of ingredients, tasty, no wonder this is one of the most popular dishes in many Chinese restaurants.

For the walnut shrimp at restaurants can be expensive, but with my recipe, you can make honey walnut shrimp when you want, for just $ 10.00!

1 pound large number of shrimp 31/40 - U.S. $ 7.00

1 small package mid Walnut - U.S. $ 2.00

A little honey, a little condensed milk, a little mayonnaise - U.S. $ 1.00

Total: U.S. $ 10.00 ....

Rasa Malaysia Beijing Olympics China's food series continues with sweet and sour pork, Chow Mein, and a special request from you. If you have a Chinese recipe you're dying to know, please leave me a comment and I will do for you.

Read more »

Fried Rice Hot Dog

Fried rice, sounds simple huh. Well it is. Especially hot dog fried rice. Growing up, unlike my friends who ate hot dogs in a bun, burgers or pasta, I ate fried rice. It has been a staple in my house with frozen Stouffer Mac and cheese, the story completely independent, and I will tell you if you are interested, just comment below. Anyway, the fried rice is easy to do and there are about a million and one variations on how to do it. Being a boy, I've never been to the grocery store with the intention to buy ingredients for fried rice. It was more like, "Damn, I'm hungry and I'm in my fridge is a hot dog, ketchup and mayonnaise." So my only option was to make fried rice and drink plenty of water. (School, college, unemployed = no money for bread rolls or something else)

Well today's edition of the hot dog fried rice is a bit different from what I usually do, but again, I usually do not do the same fried rice twice. I looked in my fridge and I have half a package of beef hot dogs, some baby bok choy, and 5 eggs. Perfect for a hot dog fried rice with bok choy.

Recipe

Difficulty: 1 - Heat, stir and drink a beer.

Preparation time: 5 minutes

Cooking time: 7 minutes

Total time: 12 minutes

Real people serving: 2

Ingredients:

2 hot dogs (depending on what you get the brand that will change the flavor a bit,

Beef vs. Turkey vs. Nathan ball park, etc.)

3 heads little baby bok choy

3 eggs

-1.5 1 cup rice (cooked)

2 cloves garlic

1 teaspoon soy sauce

1 / 2 teaspoon sesame oil

1 teaspoon vegetable oil

salt to taste

white pepper

Directions:

Prep

They say that using day old rice makes the fried rice tastes better, and most importantly, I agree with her, but it is also very dependent on the type of rice you have, how you cook the rice home , how old it is and how you like your fried rice. Some people like a little drier, where the grains are separate, but some people like a little softer and a little moisture. It is all depends on your personal preferences. For this I used the fried rice freshly cooked jasmine rice, so it gets a little warmer, but what if you cook it correctly so it will not clump together.

Cut hot dogs into small pieces.

Cut the bok choy into small strips.

Mince the garlic.

Scramble the eggs.

First I have a good bread pan size, make sure it is large enough to accommodate everything and still gives you room to move if you have fried rice everywhere! Heat oil in a skillet until hot. Then add the chopped garlic and fry for 10 seconds. Move the garlic to the sides of the pan and add scrambled eggs. Do not worry if a little garlic in the mix, it will be all together at the end. After the scrambled eggs and then add the sausage and bok choy.

Add a pinch of salt and white pepper. Mix all ingredients until bok choy begins to wilt. Once this happens, add the cooked rice.

Now this is probably the hardest part of the right of the recipe. Combine rice with other ingredients without spilling the entire cooking surface. A little patience is needed at this time. Now add soy sauce and if you like hot sauce can add a little here too. In fact, add any other flavor you want at this time. Now it is simple stir, stir, flip, cook until your desired consistency. It usually is not as dry moist, but not too dry. Well, that was confusing. Try to 4 minutes, taste and add salt, pepper, soy sauce or more if necessary. And cook longer if desired. The important thing is that everything is well mixed.

Options

As I said before, a million and one ways to make fried rice. So you can add any thing and do every flavor you want. Yes, it is probably dangerous for me to recommend, because there are many ways to ruin fried rice. It 'a little' how to watch people go to the Mongolian BBQ and watch what some people put their bowl. Scary ... But then again, each his own. So, to cook, depending on what you want.

Some of the options would be ground beef, frozen peas and carrots, bean sprouts, bits of chicken, tomato sauce, Sriracha, five spices, Chinese barbecue sauce, grilled onions leftover pork chops, tomatoes, green beans etc. Also the more you fry the rice is dry so if you are the rice is too moist, you can fry the rice, then add the other ingredients later. That has no end and in the future, I will give more variations of fried rice that I love.

Remember, it's easy, just use what you have in the fridge and experimentation. (Ketchup fried rice is fantastic, I'll send that one place in the future.)

Read more »

Chinese Food Descriptions

There are a lot of cauliflower and very convenient. I bought two big head Rs.20 / -, cut into florets, and is used to prepare part of the Gobi Manchurian. I have received requests for a blog as an Indo-Chinese recipes for starters, in particular. So, I decided on this colorful and lively atmosphere cold appetizer or a snack, much loved by lovers Indo Chinese fusion cuisine.

This recipe comes after several attempts to achieve this style restaurant "Gobi Manchurian". In fusion cuisine, there are no rules to follow. You will find notes of spices and assert algae, a generous dose of garlic, green chilies, ginger and garnished with lots of cilantro and green onions - in other words, simply delicious! It takes a little time to prepare but its worth it.

Gobi Manchurian Recipe

Preparation and cooking time: 40 meters

People: 4-5 people

Cuisine: Indo-China

.

Ingredients:

1 medium cauliflower, cut into florets, placed in warm salt water for 10-12 mts, drained

2 c. tablespoon of Maida / all purpose flour

2 tablespoons cornstarch

1 / 2 c. tablespoons rice flour (optional)

C. 1 chopped ginger and garlic-green chili paste

approximately just under 1 / 2 cup hot water

salt to taste

For the sauce:

Chives 1 / 4 cup finely chopped

1 / 2 bell pepper, finely chopped

Garlic 1 1 / 2 tablespoons finely chopped

Tablespoons 1 / 2 finely chopped ginger

2 green chillies chopped

C. 1 tsp red chilli pwd (preferably Kashmiri)

2 c. teaspoon soy sauce

1 tablespoon chili sauce

2 c. teaspoon vinegar

3 tablespoons tomato sauce

1 / 2 teaspoon brown sugar (optional)

salt, if necessary

1 1 / 2 tablespoon sesame oil

C. 1 tablespoons finely chopped cilantro leaves

1 Heat the oil in a heavy bottom frying vessel.

2 In a bowl, mix Maida, corn starch, rice flour, salt, ginger, garlic, green chile paste and water to make a thick paste. Soak the washed and drained florets in the paste for your well covered. Place each piece is well coated with the batter into the hot oil. Do not overload the boat. Reduce heat and fry until almost cooked Gobi is. Increase the heat to finish the cooking process and the Gobi fry until golden brown. Remove the paper towels and reserve.

3 Heat the oil in a large wok when the oil is hot, add the chopped garlic and stir fry for a few seconds. Add the green chillies and ginger and fry for a few seconds to a high.

4 Add the whites of the leeks and sauté over high heat for 3 to 4 feet, constantly throwing them away. Add chopped peppers and sauté another 3 meters. They must retain their crispness.

4 Reduce heat to medium and add the brown sugar, soy sauce, ketchup, chili sauce and vinegar. Mix well and cook for 2 meters. Add 3-4 tablespoons water and cook for 2 meters.

Add 5 fried gobhi and combine. They have a high heat 1-2 meters. Turn off the heat. Garnish with chopped chives and green coriander.

Read more »

The Descriptions Of Chinese Food

Refer to these descriptions to select recipes for Chinese food or order in. While some restaurants may offer descriptions of their dishes, which rarely offer Chinese food a true guide. Remember that very few Chinese recipes use only a list of ingredients. The exact combination of changes from region to region and from family to family.

Descriptions Chinese food

* Chow Mein: Egg noodles fried in a wok. The noodles are then fried, usually with vegetables and meat.

* Chop Suey: Chinese-American version of a casserole leftovers. Usually vegetables and meat in a brown sauce or white, lightly fried in a wok.

* Dim Sum: A series of small side dishes for a lighter meal.

Egg foo yung *: a Chinese version of a tortilla. Made with eggs, vegetables and meat, fried and served with gravy.

* Egg Drop Soup: chicken broth soup with strips of boiled eggs in broth.

* Fried rice: rice mixed with soy sauce, vegetables, meat and / or eggs. Stir in the wok.

* Fried Ravioli: wonton noodles stuffed with vegetables and / or meat and fried foods.

* Lo Mein: stir fried egg noodles with vegetables and meat. The noodles are cooked separately, but are discarded at the last minute and put them in stir-fry.

* Moo Shu Pork Fry pork, eggs and vegetables such as cabbage, mushrooms and lily buds ear day. It is usually served with plum sauce and thin as a tortilla wrap.

* Spring roll: A thin, crispy fried vegetarian rolls. It may also contain meat. The traditional version of the egg roll.

* Wonton Soup, soup, beef broth or chicken served with meat or vegetables stuffed wonton ravioli.

Cooking Techniques

* Cantonese: Cantonese cuisine includes a variety of dishes, rich in meat and fish.

* Deep Fry: cooking method where ingredients are immersed in a large quantity of boiling oil, put them in a hurry, and gives crisp shell.

* Beijing: Beijing Light soup contains a variety of cuisine, to use more grain of rice, lamb, seafood and more.

* Shanghai: The cuisine of Shanghai, tend heavy quantities of rice and fish to see.

* Steam: a cooking method where ingredients are established within or outside the boiling water so the steam cooker.

* Sauté: A cooking method where ingredients are mixed in a very hot pan with a thin layer of oil.

* Sichuan: Sichuan cuisine includes dishes very spicy. Beef and pork are more common here than in other regional dishes.

Read more »