A Taste of China: Chinese Recipes - For thousands of years, the Chinese have been creating fantastic foods utilizing the five flavors which our taste

A Taste of China: Chinese Recipes - For thousands of years, the Chinese have been creating fantastic foods utilizing the five flavors which our taste
Categories: Hot and Sour Soup
Brand: eBook4Life
2.99 USD
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Now You Can Cook Chinese Restaurant Food At Home! Create Favorite Chinese Take-Out Dishes In Your Own Kitchen!For thousands of years, the people of China have been creating fantastic foods utilizing the five flavors which our taste buds can readily distinguish: salty, sweet, sour, acrid, and bitter. The Chinese call these the five fragrances. Whenever possible, a good cook likes to include all these tastes in their recipes. This collection of over 100 carefully detailed recipes represent the best-loved foods from Peking, Szechwan, Hunan, and Canton. More than just a compendium of Chinese recipes, you will learn how to cook Chinese food, not merely learn some new recipes. Discover the secrets to preparing REAL Chinese food.SNEAK PEAK:Table of ContentsIntroduction:> For Optimal Viewing:Cashew Chicken Shrimp Toast Moo Goo Gai Pan General Tsao’s Chicken Hunan Beef Barbecued Spareribs Fried Rice Hot and Sour Soup Foo Yung Shrimp with Snow Peas Egg Rolls Hoisin Beef & Scallion Rolls Kung Pao Chicken Lo Mein Fried Won Tons Empress Chicken Wings Mandarin Pancakes Sesame Chicken Orange Beef Pork with Broccoli in Oyster Sauce Garlic Chicken Fortune Cookies Cantonese Roast Duck Bean Sprout Salad Almond Biscuits Cashew Chicken3 Chicken breasts, boned and skinned1/2 lb. Chinese pea pods1/2 lb. Mushrooms4 Green onions2 cups Bamboo shoots, drained1 cup Chicken broth1/4 cup Soy sauce2 tb Corn starch1/2 ts Sugar1/2 ts Salt4 tb Salad oil1 pack Cashew nuts (about 4−oz)Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately.Cashew Chicken 3Shrimp Toast12 fresh uncooked large shrimp1 egg2 1/2 tablespoons cornstarch1/4 teaspoon saltPinch pepper3 slices sandwich bread1 hard−cooked egg yolk1 slice cooked ham (about 1 ounce)1 green onion2 cups vegetable oil1. Remove shells from shrimp, leaving tails intact. Remove back veins from shrimp. Cut down back of shrimp with sharp knife. Gently press shrimp with fingers to flatten.2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended. Add shrimp to egg mixture and toss until shrimp are completely coated.3. Remove crusts from bread. Cut each slice into quarter. Place one shrimp, cut side down, on each bread piece. Gently press shrimp to adhere to bread. Brush or rub small amount of egg mixture over each shrimp.4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion. Place one piece each of egg yolk and ham and a scant 1/4 teaspoon chopped onion on each shrimp.5. Heat oil in wok over medium−high heat until it reaches 375F. Fry 3 or 4 shrimp−bread pieces at a time in the hot oil until golden, 1 to 2 minutes on each side. Drain on absorbent paper.More FREE Cookbooks!http://www.e−cookbooks.netShrimp Toast 4Moo Goo Gai Pan4 chicken breast halves, skinned, boned and slicedsalt and pepper4 cloves garlic, minced2 cups water1 tb cornstarch5 tb corn oil8 oz. fresh mushrooms, sliced4 lb. bok choy or Chinese white cabbage, chopped2 tb sugar4 tb soy sauce6 scallions, chopped1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside.2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes. Remove from wok.3. Heat remaining corn oil in wok. Stir−fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is thoroughly cooked.4. Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice.More FREE Cookbooks!http://www.e−cookbooks.netMoo Goo Gai Pan 5General Tsao’s ChickenSauce:1/2 cup cornstarch1/4 cup water1+1/2 tsp minced garlicTO BE CONTINUED… Buy now and get all the Recipes!