• 教你做红烧肉（全程图）

    Pork teach you to do (full map)

    1, Clean wok, heat the next two tablespoons of oil, put three or four tablespoons of sugar, a small fire. Preparation: a pork, cut into one cm square strips. < ![endif]–>

  • Name 1

    22  introduce Here Incoming search terms:chinese recipes with english names (2)allinurl:william/profile/?/ -forum (1)This post was submitted by Charles.

  • Braised bream

    1.Bought a 400g weight of bream,Jiang necessary,Onion,Garlic.   2.Note the abdominal cavity of the fish clean,Now have different levels of water pollution,So the fish have a black film in the abdominal cavity!   3.Clipping both sides of the fish knife on the flower - so easy tasty   4.Oblique 3 knives, - note the diagonal cut of meat,Not a straight cut! If the big fish,May need to do "#"-shaped cut. 5 In the fish evenly on both sides cast some salt,You can even get a little intra-abdominal,Tasty little early to do!I do not like the practice of some of the flour stick,Feel that destroyed the skin's texture! 6.Modulation of good fish on the plate,Accompanied by ginger,Flat shot of garlic,Dried chili,Then added some green onions!Some colors look pretty good! 7.Pull the pot,After taking the blue smoke of oil burning,Stir into the ingredients under the Hong,Fire can not be too big,Flavor is mainly Stir. 8.So when the yellow onion and garlic can remove inactive ingredients,Special attention can not be deep-fried red pepper black,It does not look good for 10. The rest of the oil used for fried fish bar!Oil 6 points on it 11 on both sides of yellow on it,Points can also be a little old fry!!Be careful when turning the fish,Broke the fall through 12 then you can put a small bowl of water(Families do not stock)Start cooking - a restaurant well done oil and more,Others cooked and even the whole oil,Home to practice with their own slightly!After the water is boiling add the most important wine sauce,Fishy flavor is a step staining! 13.Ingredients together into a previous burn,Add a pinch of salt in the soup,Oh, to consider the amount of,Because soy sauce is salty,Would also like to add sauce later,Including the fish itself and into the off flavor of the!Keep the sauce over the fish,To ensure even heat! 14.Add a tablespoon bean paste,This is what I like ~ ~ home base is made of red pepper paste! 15.Burning a little while,Cooked fish,Easy to destroy a long time to form! 16.Now the fish dish,Sprinkle with green onion leaves - so you think you do a good job? 17.Do some soup pot!Essence ah!Add a little sugar and vinegar,Taste element,Tuned for a bowl of water, starch,Pot,Fire boil,Stir rapidly,A little sticky when clean wok! 18.Last process - pour soup!How much to hold their own juice,Little too dry,No more smell! 19.Get!Looks good ! Additional description for your recipe Incoming search terms:물고기 요리법 (2)recette chinoise friture (1)This post was submitted by william.

  • Chengdu Chicken

    A Sichuan dish, Chengdu Chicken is named after the city of Chengdu, which is the capital of Sichuan province. Hot bean paste is made with fermented soybeans and crushed chilies. (Be sure not to confuse it with chili paste). Serves 3 – 4 as a main dish with rice or 4 – 6 as part of a multicourse meal. Prep Time: 20 minutes Cook Time: 7 minutes Total Time: 27 minutes Ingredients: * 2 large or 3 small boneless, skinless chicken breasts, 14 – 16 ounces total * Marinade: * 1 tablespoon soy sauce * 1 tablespoon rice wine or [...]

  • Vegetable Rice

    Vegetable Rice

    Vegetable Rice Plain cooked rice and stir-fried bok choy taste great on their own, but pairing them adds something extra. In this recipe for vegetable rice, adding stir-fried vegetables to steaming rice means the rice is nicely infused with their flavor. There are numerous variations on this eastern Chinese dish – for example, you can forego the mushrooms and add steamed Chinese sausages, or replace the bok choy with Chinese cabbage. It makes a very nutritious side dish that pairs nicely with cooked chicken, beef, or seafood, whether or not you’re preparing a complete Chinese meal. Ingredients: 1 1/2 cups [...]

Chicken

Chengdu Chicken

 Chicken, Regional Recipes, Sichuan, Stir-Frying  No Responses »
Nov 012011
 

A Sichuan dish, Chengdu Chicken is named after the city of Chengdu, which is the capital of Sichuan province. Hot bean paste is made with fermented soybeans and crushed chilies. (Be sure not to confuse it with chili paste). Serves 3 – 4 as a main dish with rice or 4 – 6 as part of a multicourse meal. Prep Time: 20 minutes Cook Time: 7 minutes Total Time: 27 minutes Ingredients: * 2 large or 3 small boneless, skinless chicken breasts, 14 – 16 ounces total * Marinade: * 1 tablespoon soy sauce * 1 tablespoon rice wine or [...]
 Posted by at 1:06 am