Recipes: Typical Cuisines of China
马开集团1.Sesame Chicken 芝麻糖醋鸡
Crispy chicken with a sweet, savory sauce with lots of
same eds. The best and easiest recipe that is better than
Chine takeout.
脆皮鸡肉，酱汁为甜咸味的，加入了许多芝麻。比中
国外卖更好吃，这是最简单的配方。
Cuì pí jīròu, jiàng zhī wèi tián xián wèi de, jiārùle xǔduō
zhīma. Bǐ zhōngguó wàimài gèng hào chī, zhè shì zuì
jiǎndān de pèifāng.
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4 people Calories: 304 kcal
Ingredients:
•8 oz boneless and skinless chicken breast, cut into strips (250 g) •oil, for deep-frying
• 2 tablespoons oil
• 1 clove garlic, minced
•white same eds, for garnishing
Fying Batter:
•1/2 cup all-purpo flour, sifted (65 g)
•1/4 cup cornstarch
•1/2 teaspoon baking powder
• 1 egg white
•1/3 cup cold water (80 ml)
• 1 tablespoon oil
• 1 pinch salt
Sauce:
• 2 tablespoons soy sauce
• 1 tablespoon Chine rice vinegar or apple cider vinegar
• 4 tablespoons sugar
• 2 teaspoons cornstarch
•1/3 cup water (80 ml)
Instructions无刘海短发
1.Mix all the ingredients in the Sauce until well combined. Set aside.
2.Mix all the ingredients in Frying Batter in a bowl until well combined, stir a few
times to make sure there are no lumps and the batter is smooth. Add the chicken into the batter, stir to evenly coat with the batter.
3.Heat 2 to 3 inches (5 to 7.5 cm) of the oil in a wok or a stockpot to 350°F
(175°C) for deep-frying. Gently drop the chicken into the oil and loon them up immediately with a spatula to prevent the chicken from clumping together. Deep-fry the chicken to golden brown. Remove the chicken from the oil with a strainer or slotted spoon, draining the excess oil by laying the chicken on a dish lined
with paper towels. Discard the oil.
4.Heat up 2 tablespoons of the oil in a wok or
skillet over high heat. Add the garlic and stir-
fry until aromatic before adding the Sauce.
5.As soon as the Sauce thickens, add the fried
chicken into the wok or skillet. Stir
continuously until all the ingredients are well
coated with the sauce. Dish out, garnish with
the white same, and rve immediately
with steamed rice.
Recipe Notes
My batter is very thick becau it will make
the chicken extra crispy, even after adding
the sauce. If it's too thick to work with, add
1-2 tablespoons water to loon it up.
2.Chow Mein 炒面
Quick and easy stir-fried Chow Mein noodles with chicken,
shrimp, vegetables with the best Chow Mein sauce. This is
an authentic Chine noodle recipe.
用鸡肉，虾仁，蔬菜搭配最好的炒面酱，快速简单地炒
炒面。这是一个正宗的中国面条配方。
Yòng jīròu, xiārén, shūcài dāpèi zuì hǎo de chǎomiàn jiàng,
kuàisù jiǎndān de chǎo chǎomiàn. Zhè shì yīgè zhèngzōng de
zhōngguó miàntiáo pèifāng.
Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes Servings: 3 people Calories: 338 kcal
Ingredients:
•8 oz. steamed chow mein or fresh chow mein noodles
• 1 tablespoon soy sauce
客厅电视背景墙图大全
• 1 tablespoon oyster sauce
•1/2 teaspoon sugar
•1/2 teaspoon dark soy sauce
• 2 tablespoons water
• 2 tablespoons oil
• 3 cloves garlic, finely minced
• 2 oz. chicken, cut into thin strips
• 6 shrimp, shelled and deveined
•1/2 cup shredded cabbage
•1/4 cup shredded carrot
• 2 stalks scallions, cut into 2-inch strips
Instructions
1.Soak the steamed chow mein in cold water for行业报告
about 5 minutes. Rin a few times until the water
turns clear and the chow mein is soft. Drain the
excess water and t aside. (Don't over soak the
chow mein or the noodles will get limpy and
soggy.)
2.In a small
mixing bowl, mix the soy sauce, oyster
sauce, sugar, dark soy sauce and water
together. Set aside.
3.Heat up a skillet or wok with the oil. Add in
the garlic and stir-fry until light brown or
aromatic. Add the chicken and shrimp and
stir fry until they are half cooked. Add the
shredded cabbage and carrot into the wok
and do a few quick stirs. Add the noodles and
the soy sauce mixture. Continue to stir fry
until the noodles are well combined with the
soy sauce mixture and completely cooked
through. Add the chopped scallions, do a few
final stirs, dish out and and rve hot.
3.Tomato Eggs 西红柿炒鸡蛋
Tomato Eggs is a homey Chine dish of stir-fried eggs and
tomatoes. This recipe is so easy and quick, takes only 15
mins to dinner table. It's delicious and goes well with rice or
noodles.
番茄鸡蛋是一道中国家常菜，有炒鸡蛋和西红柿。这个配方非常简单快捷，只需15分钟。这道菜非常开胃，适合搭配米饭或面条。
Fānqié jīdàn shì yīdào zhōngguó jiācháng cài, yǒu chǎo jīdàn hé xīhóngshì. Zhège
pèifāng fēicháng jiǎndān kuàijié, zhǐ xū 15 fēnzhōng. Zhè dào cài fēicháng kāiwèi, shìhé dāpèi mǐfàn huò miàntiáo.
Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 4 people Calories: 174 kcal
Ingredients:
• 4 large eggs
•1/2 scant teaspoon salt
•1/4 teaspoon same oil
• 1 teaspoon Shaoxing wine, optional
• 3 dashes ground white pepper
• 3 tablespoons cooking oil
•8 oz. fresh tomato, cut into thin wedges
• 1 teaspoon sugar
• 2 tablespoons water
Instructions
澳洲丝毛梗
1.Break the eggs into a bowl and u a pair of chopsticks or a fork to beat the eggs.
Add salt, same oil, Shaoxing wine and ground white pepper. Beat and stir to mix well.
2.Heat up a wok with 2 tablespoons cooking
oil. Add the egg mixture into the wok and
u your spatula to spread the eggs. Keep
stirring until the eggs form lumps. Gently
break the lumps into smaller pieces. As
soon as the eggs are cooked, dish out and
t aside.
3.Clean the wok and heat it up again with 1
tablespoon cooking oil. Add the tomato
wedges into the wok and do a few quick
stirs. Add the sugar and water into the
tomatoes. Cover it with the lid and let cook
for about 30 conds. Transfer the eggs into
小壁虎简笔画the tomatoes, stir-fry for 30 conds, dish
out and rve immediately.
4.Fried Shrimp Balls 炸虾球
Crispy and crunchy shrimp balls, a popular and delicious
Chine appetizer. Learn how to make this Cantone dim
四川普通话考试sum with the easy recipe.
香脆可口的虾球，一种受欢迎的美味中国开胃菜。了
解如何使用简单的食谱制作这种粤式点心。
Xiāng cuì kěkǒu de xiā qiú, yī zhǒng shòu huānyíng dì
měiwèi zhōngguó kāiwèi cài. Liǎojiě rúhé shǐyòng jiǎndān
de shípǔ zhìzuò zhè zhǒng yuè shì diǎnxīn.
.
Prep Time: 20 minutes Cook Time: 5 minutes Total Time: 25 minutes Servings: 4 people Calories: 171 kcal
Ingredients:
• 1 lb. shelled and deveined shrimp, defrost
• 1 egg white, lightly beaten
• 1 teaspoon salt or fish sauce
• 1 teaspoon sugar
• 1 tablespoon corn starch
•1/2 teaspoon same oil
• 1 tablespoon oil or some pork fat
• 3 dashes white pepper powder
•8 pieces spring roll wrapper (8-inch square)
Instructions
1.In a mini food processor, add the shrimp, egg white, salt/fish sauce, sugar, corn
皮蛋粥怎么做
starch, same oil, oil and white pepper. Blend until the ingredients form the shrimp paste.
2.Fold the spring roll wrappers up. Cut the spring roll wrappers into tiny strips
using a pair of scissors. Cut them into shorter strips. Lay them on a flat surface.
Wet your hands and form the shrimp paste into balls (about 1 tablespoon) and roll the shrimp balls onto the bed of spring roll strips.
