How to make Spinach Rice Balls?

Ingredients:

100 g Bean Paste

Dough:

40g  wheat starch

100 ml  Boiled water

200g   glutinous rice powder

100ml  spinach juice

20 g Shortening

Method:

1. Pour the boiled water into the wheat starch. Mix to form a dough.

2. Add in glutinous rice powder, sugar and spinach juice to form a smooth dough. Then add the shortening and knead until the dough smooth.

3. Divide the dough into 25 portions, each about 20 grams. Divide bean paste into 25 portions to form the filling.

4. Flatten each piece of dough and place a portion of filling in middle and gather edges of skin to enclose filling. pinch to seal. Roll each filled skin into a ball and coat outside with sesame seeds. Heat oil and deep fry rice balls over medium heat for 5 minutes until golden.

Hot and sour silk noodles

“Hot and sour silk noodles” is one of traditional snacks, it is a widely spread,because of cost, it has long been popular. Many young people in China eat this as a staple food now. Food Taste this unique, easy and convenient. Even been a cause of fast food. I now come to introduce silk noodles. It is mainly produced from starch, so it includes many varieties.For exmple,     Sweet potato starch silk noodles, Potato starch silk noodles,rice noodles and so on.Why call them as silk noodles. Because their shape resembles slippery , Eat this and feel like silk across the tongue. General silk noodles is dry food, It needs to eat after wet. It has the distinction thickness width. Today, we are using a round sweet potato silk noodles.OK, let’s begin.

Ingredients:

Sweet potato silk noodle 100g(soak in water)
Fried peanuts 10g
Pickled mustard 20g(chopped)
Spring onion 20g(chopped)
Garlic 5g(minced)
Coriander leaves 20g(chopped)
White sesame seeds 20g
Spinach 100 g

Seasoning:

Red chili oil 30g
½ tbsp of sesame oil
18 tbsp of Broth
1 tbsp of vinegar
½ tbsp of baking chili powder
½ tbsp of Sichuan pepper powder(Pricklyash powder or wild pepper)
½ tbsp of essence of chicken
1 tbsp of light soy sauce
1/3 tbsp of salt

Methods:
1. Put all seasoning with Garlic and Pickled mustard in a big bowl.

2. Cook the soaked silk noodles until well done(about 3 minutes) and scald spinach.

3. Cook broth until boiling and pour in the bowl and pick the cooked silk noodles in with spinach.
4. Add in white sesame seeds,spring onion,cooked peanuts and Coriander leaves.

Attention:
Spinach can be replaced by other varieties of vegetables.

This also can be used with your favorite meat to eat

Chinese Cooking Utensils

For the handling of materials being cooked, you can use the ordinary ladle, leaking ladles, and perforated frying shovels.

Of course, you will want to add your home kitchen with Chinese cooking utensils such as a wok and bamboo steamers as you go along and get more ambitious; which you’ll find very useful and indispensable once you put you hands on them. This section is created to make you have a better understanding of the utensils used in a typical Chinese kitchen and help you decide if you want to invest in some.

Bamboo steamers

Bamboo steamers are great for steaming food and are designed to fit inside the wok. The texture of the bamboo allows steam to circulate and evaporate so that less moisture will form on the inside of the lid. The bamboo steamer has the additional asset of allowing more than one layer of food to be steamed simultaneously – just stack a second basket on top of the first. Chinese would boil water in a wok then stack bamboo steamers over the wok, up to 5 layers, with the food needing less steaming on top, and the most, at the bottom. Bamboo steamers are attractive and can be used to serve food as well. They sure will fascinate yours guests!

Tip: To clean a bamboo steamer, simply rinse it with water. Do not use detergent or it will absorb the flavor of the soap and spoil the taste of you food the next time you use it.

The Chinese Spatula

This is a long-handled wide shovel-like blade spatula specially designed for stir-frying in the wok, known as ‘wok sang’ by the Chinese. The edge of the spatula blade is rounded to fit the shape of the wok, and the utensil itself is sturdier overall than the usual Western version, to allow stirring and tossing of large quantities of food as well as removing food from the wok.

The Chinese Wire Strainer

This wide, flat wire-mesh strainer with a long bamboo handle is very useful for removing deep-fried foods from hot oil or noodles from boiling water. It drains oil and liquid more efficiently than those metal perforated types. The long bamboo handle won’t conduct heat and helps keep you farther away from the cooking heat. The most common size for home use is 6″ diameter.

Sizzling Platter

Sizzling-platter dishes, also called “iron-plate” dishes, have recently become popular menu items in Chinese restaurants. These dishes are named for the heavy iron platter that is used for serving. The platter is heated to a high temperature, placed on its wooden tray, and delivered to the table. When hot stir-fried food is spooned onto the platter, the sizzle is very dramatic.

Clay-Pot

Clay-pot dishes are the Chinese version of the American casserole. The main difference is that they are cooked on top of the stove rather than in the oven. The design of the clay-pot assures good retention of heat, so that even if dinner is delayed, the food stays piping hot. Clay-pots add an indefinable richness of flavor to soups and hot pots.

Steaming stand or rack

useful in steaming food.

Long Wooden Chopsticks

The Chinese sometimes use chopsticks for putting food into and taking things out of a wok especially during deep frying, but you may use your fingers, forks or ladles, if you have not learned to use chopsticks.

Chopping block

The Chinese prefer a wooden chopping block over the plastic ones because it does not slip as easily and a big heavy wooden block big enough to hold what you’re chopping is easier to find. However, you can always lay a damp kitchen towel under a plastic board to prevent slipping. Never soak a wooden chopping block. Instead, scrub with soap and hot water after us and keep dry when not in use. Occasionally, you can use vinegar and lemon juice to clean, sanitize and deodorize a chopping board.

How To Make Chinese Noodles

• ½ lb Chinese noodles
• 5 Shrimps
• ¼ lb Beef
• ¼ lb Chicken Breast
• 1/8 lb Bean Sprouts
• 1/8 lb Cabbage
• 1-2 Onions, sliced
• Salt
• Chicken Stock
• Soy Sauce
• Corn Oil
• Pepper
• Cooking Pot
• Wok
• Water 

• Take a cooking pot and fill it with water. Place it on the flame and let it come to a boil.
• Once the water starts boiling, add noodles to it. Let the noodles cook until their white center just disappears.
• Drain water from the noodles and add a very small amount of oil, say ¼ tsp. Mix well and set them aside for later use.
• Cut the chicken breast into small cubes and beef into small, thin slices. Place shrimp, chicken cubes and beef slices in a bowl, add a little bit of starch and mix well with hands.
• Take a clean wok and add a small amount of corn oil to it. Turn on the heat and let its temperature reach around 170^oF. Put the shrimp-mixture in it and cook for 2-3 minutes. Remove and set aside for later use.
• Now, put sliced onions in the wok and cook them for 1 minute. Add cabbage to it and cook for another minute. Finally, add the cooked noodles to the wok.
• Mix in salt, soy sauce and chicken stock and stir well. Add shrimp-mixture to the noodles and cook for 1 minute.
• Finally, add bean sprouts to the wok and cook for 30 seconds. Turn off the heat, place the noodles in a plate and serve hot.

Shredded Pork with Green Peppers

Ingredients:
300 grams (0.66 lb) pork tenderloin
100 grams (0.22 lb) green peppers
5 grams (5/6 tsp) salt
1 gram (1/4 tsp) MSG
10 grams (1 1/2 tbsp) dry cornstarch
10 grams (2 tsp) mixture of cornstarch and water
100 grams (7 tbsp) cooking oil
1 egg white
10 grams (2 tsp) cooking wine
25 grams (1 1/2 tbsp) water

Directions:
1. Cut the meat into shreds 6 cm (2.4 inches) long and 0.3 cm (0. 12 inch) thick and wide. Put in a bowl. Add 1 g (1/6 tsp) of salt and stir until mixture becomes sticky. Add the egg white and dry cornstarch and mix well. Cut the green peppers into shreds of similar size to the meat.

2. Heat the oil to 110-135 °C (230-275° F) and stir-fry the pork shreds until they are done. Take out and drain off the oil.

3. Put 25 g (1 2/3 tbsp) of oil in the wok and stir-fry the shredded green peppers for 1 minute. Add the shredded pork, cooking wine, salt, MSG and water, and bring to boiling point. Put in the mixture of cornstarch and water to thicken the sauce. Take out and serve.

Features: The meat is white with a light pink tinge, while the peppers are invitingly green.
Taste: The shredded pork is tender and the green peppers crispy. The dish is salty to the right taste.