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Braised Prawns (油闷大虾)

altIngredients:
750 grams prawns
Condiments:
monosodium glutamate 2 grams, salt 5 grams, 10 grams of vinegar, cooking wine 20 grams, leek, ginger 5 grams each, 150 grams broth, peanut oil 50 grams.
Methods:
1. Washing shrimp,cutting beard,using scissors cut openings in the back.
2.Salt, cooking wine and shrimp and allow to marinate for 30 minutes.
3. Pre-heat wok,add the peanut oil,put into prawns and stir-fry until red,and then mix in all ingredients, braised about five minutes.

Last Updated on Monday, 17 August 2009 10:39
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Beef Curry (咖喱牛肉)

altIngredients:
1 lb lean beef steak, sliced 2-inches long x 1/4-inch thick
3 tablespoons peanut oil
8 ounces onions, sliced (1 cup)
2 tablespoons garlic, coarsely chopped
1/2 tablespoons spring onions, finely chopped

Marinade:
1 tablespoon light soy sauce
2 teaspoons sesame oil
1 tablespoon shaoxing rice wine or dry sherry
2 teaspoons cornstarch

Last Updated on Monday, 17 August 2009 10:43
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How To Make Spiced Fish Stew 如何制作四川水煮鱼

altIngredients:                                           800-1000 g Fish fillets (preferably river or lake fish)

Condiments:
250-300 g Cooking oil                                  3 tbsp Hot bean sauce                              1 chunk Ginger root,sliced                            8 clove Garlic, sliced                                     3 stalk Scallion                                             2 handful Sichuan peppercorns                      1 rice bowl Sichuan dried chilli                    2/3 tbsp Chilli flakes                                        2 tbsp Jiafan rice wine 
 2/3 tbsp Light soya sauce
 700-800 ml Stock      1/3 tsp Pepper powder
 ½ tsp Salt                1 tsp Sugar 
 Chicken powder to taste

Last Updated on Sunday, 09 June 2013 10:48
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Instant-boiled mutton(涮羊肉)

altInstant-boiled mutton (Chinese: 涮羊肉; Pinyin: Shuàn Yángròu) is a very popular Chinese hot-pot dish.

In China, when having instant-boiled mutton, people put a hot-pot filled with water at the middle of a table. Normally food materials boiled in the pot include Tofu, Chinese leaves, bean vermicelli etc.

 

Lamb is pre-sliced and served on the table. The requirement on the lamb slices is that the slice must be very thin like a paper, and each slice is complete.

Last Updated on Sunday, 01 February 2009 17:19
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Zhajiang mian(炸酱面)

altZhajiang mian ("fried sauce noodles") is a northern Chinese dish consisting of thick wheat noodles topped with a mixture of ground pork stir-fried with fermented soybean paste.

In Beijing cuisine, yellow soybean paste (黄酱; pinyin: huángjiàng) is used, while in Tianjin and other parts of China sweet noodle sauce (甜面酱; pinyin: tiánmiànjiàng), hoisin sauce (海鲜酱; pinyin: hǎixiānjiàng), or doubanjiang (豆瓣酱; pinyin: dòubànjiàng) may be used in place of the yellow soybean paste. In the cuisines of Beijing, Tianjin, and northeastern China, the soybean paste is stir fried and oil is not used.

Last Updated on Friday, 07 August 2009 09:47
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