Chinese food cooking video

Braise geese's feet

1.      Goose feet swabbed clean, with the brush cut to claw armour, and then cut to two section, with dish dish up, add cornflour 20 grams (4), bead oil money 7.5 g (1 and a half), the money mix oil wok, the goose feet deep Fried to golden yellow and set aside

2.     Take meat, ribs were cut for 2, 3 piece and a Fried the wok, splash wine, in two soup, ham skin, refined salt, bead oil 7.5 g (1), liquorice, money and a half cinnamon, ginger, Onions, parsley and roll

3.     For fall with bamboo chopsticks for two mortar and thin bamboo Da bottom. The geese in bo feet inside. Then the flowers in meat, ribs into goose feet above even soup. Over on fire with foods stew. The article first after wu, stew to 30 minutes, put into dry mushrooms, with 20 minutes for a hint, original deposit 200 g about

4.     A bowl with a foot to the goose only a row fell bowl. Dry mushrooms, and finished a hint of one horn. And then the goose feet tube into bowl. Take meat, ribs, ham skin, ginger, Onions and other things all need not. Will juice into the bowl. Before the route, in about 15 minutes, remove the original wok and pour out the whole bowl under the buckle down disk geese's feet. Original join monosodium glutamate, play, add some pepper sauce, sesame oil, tail oil, pour down namely on geese's feet into

Chestnut with chickens

1.    Ginger slice, green onion cut section, prepare to use

2.    Chicken cut into massive, the Chinese chestnut cooked to shell

3.    Put the oil fire fry pan, heat ginger until fragrant, anise, put chicken nuggets, stir Fried the chestnut, pour into fresh soup, the seasoning with fire to boil, turn a small fire and simmer for 20 minutes; Garnish with fire, to join the juice onion segment, playing sauce

NOTE: Chicken fire time should not be too long

kong pao chicken

Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.

While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.

Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.

Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.

Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.

soaked chicken

1.      In  sand pot, put in the chicken, and the water, submerged body, buy pot chicken in the fire burned

2.     To bring to a boil, skim froth, turn a simmer, about 40 minutes to reach six chicken mature, remove and dry moisture

3.     Chicken body along the back two and a half, a profile to half a chicken body divide two pieces, chicken body into four pieces, FangPan spare

4.      Then in a large soup bowl, in cold chicken soup

5.      Ginger, Onions piece of monosodium glutamate, Chinese prickly ash, with white wine together in a large soup bowl, stir well in chicken, chicken nuggets into;

6.     The bowl with plate cover tightly around four hours, soak off to plate, to weight will take out the blade cut chicken nuggets, growth, a chicken bar party about can cut 16 pieces

7.      Neatly shelved in the pan, shapes such as steamed bread

8.     Finally put a little of the drunken chicken stew

A typical meal: ‘Fan’ and ‘cai’

Anyone who’s eaten Chinese food knows that steamed white rice always accompanies the meal. But what is perhaps less well known is just how integral rice and grain based foods are in Chinese culture. The Mandarin word 'fan'means both ‘rice’ and ‘food.’ In China, a good deal of casual talk centers around the expression, “ni chi fan le ma?” literally meaning, “Have you eaten rice (food) yet?” Regardless of region, a typical Chinese meal consists of a grain base— the 'fan'—such as rice, noodles, or buns, with meat and vegetable dishes,referred to as 'cai',adding flavor and variety to, but not overriding the integrity of, the 'fan'. The possibilities for 'cai' are enormous. China’s abundant variety of meats and vegetables are stir-fried, stewed, steamed, baked, roasted, oil and water-blanched, deep-fried…every kind of cooking method is well represented. Throughout China, pork is the most widespread and best-loved meat. In the north and west, pork and mutton are eaten in abundance, while south and east China have a profusion of fish and shellfish, as well as poultry, pork, and soy products.Seasonings in Chinese cooking are too numerous to count. A few commonly used seasonings are soy-sauce, fermented bean paste, black rice vinegar, rice wine, sesame oil, chili oil, ginger, red chili pastes, and garlic.Regardless of region, the food of China’s poorest is similar everywhere. These meals will usually consist of simple grain foods eaten with salty pickles to add flavor. Meat is used relatively sparingly, as it is expensive. However, Chinese peasant food is often quite tasty, and a trip to a country village is well worth the simpler fare.

General design

We write posts to introduce Chinese foods that we love. These posts are not only including what these desserts are, but also how to cook them. So, you can choose to tast them in a Chinese restaurant or cook them yourselves.