Beijing Culture: More Easy Chinese Home Cooking 简单的中国家常菜
More Chinese Home Cooking - Shi Chong Yin
Fried Buckwheat Noodles 干炒荞麦面
Ingredients:
Buckwheat noodles 100g
Boiled dried corn 10g
Pork, beef or ham 20g-30g
Chives 5g
Sweet broad peas 20g
Carrots 10g
Seasonings:
Cooking wine 3g
Soy sauce 3g
Oil 15g
Garlic 5g
Salt 1.5g
Chicken essence seasoning 味精 鸡精 1g
Pepper 0.5g
Sesame oil 2g
Preparation:
1. Cut pork or beef into thin round pieces, add soy sauce and cooking wine and marinate for 10 minutes.
2. Add water to wok, add buckwheat noodles and boil until the noodles are soft.
3. Place boiled noodles in cold water, drain and stand without water.
4. Pour oil into dry wok, add garlic and fry until it gives off a strong smell, then add the beef, ham or pork and fry them together.
5. Add carrots, sweet broad peas and lightly fry.
6. Add boiled noodles, corn, salt and chicken essence seasoning to wok and fry them for 1 minute.
7. Finally add pepper, chives and sesame oil.
Add some mixed herbs to the dish according to your taste.
Kungpo Chicken 宫保鸡丁
Ingredients:
Chicken breast 200g
Pine nuts 50g
Half an egg
Garlic 10g
Ginger 10g
Scallion 15g
Seasonings:
Dry chili 5g
Corn flour 15g
Black pepper 15 grains
Soy sauce 10ml
Cooking wine 5ml
White sugar 10g
Vinegar 10ml
Salt 2g
Chicken essence seasoning 味精 鸡精 2g
Oil 50ml
Preparation:
1. Slice garlic, cut ginger into small pieces, cut scallion no thicker than 1cm cubes, cut chicken breast into 1cm cubes.
2. Place chicken cubes into a bowl, add 1g salt, cooking wine, 1g chicken essence seasoning, egg and 10g corn flour, mix well, coat chicken cubes with this sauce.
3. Take another bowl, add soy sauce, vinegar, 1g salt, 1g chicken essence seasoning and mix them into a sauce
4. Pour 50ml oil into wok, add chicken cubes into wok when oil is hot, fry well and stand on paper towel.
5. Fry pine nuts with left-over oil, place in bowl.
6. Use 15ml oil in wok, fry dried chili until they change to red-brown color, and add black pepper.
7. When you can smell black pepper put the chicken cubes in the wok and fry them.
8. Add the sauce and the pine nuts.
9. Finally, pour starchy sauce into the dish.
Tomato Stew Beef Brisket 西红柿炖牛腩
Ingredients:
Beef brisket 100g
Tomatoes 50g
Chives 5g
Ginger 5g
Cassia cinnamon one small piece
Anise 1g
Angelica 1g
Seasonings:
Pepper 1g
Soy sauce 1ml
Cooking wine 3ml
Salt 1.5g
Chicken essence seasoning 味精 鸡精 1g
Oil 5ml
Preparation:
1. Clean beef and cut into 2cm squares, cut tomatoes into big cubes, cut ginger into pieces, cut chives into small pieces.
2. Put beef into hot water and boil for 2 minutes, then clean again.
3. Put beef briskets into pressure cooker; add ginger, cassia cinnamon, anise, angelica, soy sauce, cooking wine and 250ml water and boil for 30 minutes.
4. Put 5ml oil into wok, fry tomatoes until they are soft, and then put boiled beef soup into wok and boil for 20 minutes with low heat.
5. Add salt, chicken essence seasoning and pepper.
6. Finally, add chives when soup has been put into bowl.
Steamed Perch 清蒸鲈鱼
Ingredients:
Fresh perch about 700g
Ginger 10g
Chives 5g
Parsley 5g
Sweet pepper 20g
Seasonings:
Salt 2g
Cooking wine 8ml
White vinegar 5ml
Oil 30ml
Kum chun soy sauce 锦珍生抽 10ml
Seasoned soy sauce for seafood 蒸鱼豉油 20ml
Preparation:
1. Rub salt on the surface of the fish.
2. Cut sweet peppers into small pieces.
3. Sprinkle ginger inside the fish and rub onto the outside, place in tray, add white vinegar and cooking wine.
4. Add water to steam cooker; place tray into cooker once water boils and steam the fish for 8-9 minutes.
5. Place steamed fish on another empty tray; pour Kum Chun soy sauce and seasoned soy sauce evenly over surface.
6. Place chives, sweet peppers and parsley on fish surface.
7. Add oil to wok, when oil boils, pour onto surface of the fish.
Tip: Use the highest heat when you steam fish.
Pine Nuts With Corn 松仁玉米
Ingredients:
Corn 250g
Pine nut 50g
Chives 5g
Carrots 5g
Cucumber 5g
Seasonings:
Salt 2g
Chicken essence seasoning 味精 鸡精 1.5g
Sugar 2g
Corn flour 4g
Oil 50ml
Preparation:
1. Cut cucumber and carrots into small cubes.
2. Pour 20ml oil into wok, warm oil, lower the heat, add pine nuts to wok, fry quickly, and place pine nuts into bowl.
3. Pour 30ml oil into wok, add corn when oil is hot and fry quickly until soft.
4. Add pine nuts, carrot, cucumber, salt, chicken essence seasoning 味精 鸡精 and 2g sugar to wok and fry for 1 minute.
5. Finally, pour corn flour sauce over the dish.
Tip: Lower heat when you fry the pine nuts in order not to scorch.
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