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Showing posts with label chinese recipes. Show all posts
Showing posts with label chinese recipes. Show all posts

Thursday, August 28, 2014

Chinese Scrambled Eggs With Tomatoes/ 番茄炒蛋/ Trứng Chiên Với Cà Chua Kiểu Trung Hoa



Ingredients for 1 serving


  • 2 medium sized Tomatoes
  • 2 Eggs
  • 1 tsp Salt 
  • 2 tsp Sugar

  1. Wash tomatoes under running water, remove the stem and cut into wedges.
  2. Crack eggs into a bowl and beat to combine egg whites and egg yolks.
  3. In a skillet heat up some cooking oil over medium-high.
  4. Fry the eggs until they're 80% done, then push them to the side of your skillet.
  5. Give the tomatoes to the skillet and sprinkle the salt on top so they release their juice.
  6. Once the tomatoes have softened down add the sugar and mix everything well, infusing the eggs with the tangy tomato juice flavour.


For more detailed instructions please see my YouTube recipe video!




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Monday, August 25, 2014

How to make Chinese Meat Stuffed Buns/ 肉餡餅的做法/ Cách Làm Bánh Bao Chiên Kiểu Tàu




Ingredients for 8 buns

Filling


  • 125 g/ 4.4 oz Ground Meat
  • 2 tsp Soy Sauce
  • 1 tbs Oyster Sauce
  • 1 tsp Pepper
  • 1/4 tsp Sesame Oil
  • 1 Egg White
  • 1/4 tsp Salt
  • 1 tbsp 绍兴酒 Shaoxing Rice Wine/ Dry Sherry
  • 1-2 stalks Spring Onion (cut into fine rings)
  • a tsp Ginger (minced)
  • 1/2 tsp All Purpose Flour 

Wrapper


  • 250g/ 8.8 oz all purpose flour
  • 125 ml/ 0.5 cup warm water
  • 1/2 tsp Baking Powder
  • 1/2 tsp Active Dry Yeast
  • 1 tsp Sugar (to activate the yeast, optional)

  1. Combine all the ingredients for the filling in a bowl. Set aside and let it marinate during the time you're preparing the dough.
  2. Make a well in the middle of the flour.
  3. In a separate bowl, combine the water, the sugar and the yeast. Leave it for a minute or two so the yeast can activate.
  4. Pour the yeast water into the flour and start kneading, adding the rest of the water little by little.
  5. Knead until the dough comes together and doesn't stick.
  6. Divide the dough into eight balls.
  7. Dust working surface with flour and roll balls out to 1-2 mm (0.1 inch thickness) discs.
  8. Divide the fillings into eight, fill each dough disc with one eight of the filling. The  exact sealing technique is shown in my YouTube video.
  9. Cover the surface of your skillet with 2 tbs of cooking oil and heat up on medium-high. 
  10. Fry both sides of the buns until golden brown, then add some water to create steam which helps them cook thoroughly. 
  11. Once the water has evaporated continue frying until both sides are golden brown and slightly crispy.
  12. Serve immediately with a dip made from soy sauce, Chinese vinegar and chili oil.

For more detailed instructions please see my YouTube recipe video!