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.

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.

Kung Pao Chicken

Today, I am sharing with you a popular Chinese recipe that is well-loved by many in the United States and all over the world–the famous Chinese Kung Pao Chicken.

Recipe: Kung Pao Chicken

Ingredients:

1 1/2 boneless & skinless chicken breast (or 3 boneless & skinless chicken drumsticks)
3 tablespoons roasted peanuts
8-12 dried red chilies (deseeded and cut into halves)
3 tablespoons cooking oil
5 slices peeled fresh ginger
2 gloves garlic (sliced diagonally)
1 stalk scallion (chopped)

For the marinate:

1 tablespoon corn starch
2 teaspoons soy sauce
1 tablespoon Shaoxing wine
1 teaspoon oil

For the sauce:

1 1/2 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1/4 teaspoon black vinegar
2 tablespoons water
1 teaspoon corn starch

Method:

1.Cut the chicken meat into small cubes, rinse in water, pat dry with water and marinate with the ingredients above for 30 minutes.
2.Mix the sauce ingredients in a small bowl and set aside.
3.Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside.
4.Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes.
5.Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
6.Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat.
7.Do a quick stir before adding in the roasted peanuts and continue to stir a few times.
8.Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.
9.Add in the scallions and stir evenly.
10.Dish out and serve hot with steamed white rice.

Cook’s Notes:

1.You can use the same recipe and substitute chicken with shrimp, scallops, or even vegetables for a vegetarian dish.
2.As different soy sauce tastes differently and has different level of sodium so please adjust the saltiness accordingly. If the sauce tastes too salty, add some more sugar and water. If it’s not salty, add a little salt to taste.

Fish-flavored Eggplant

Famous Szechuan dish, it’s hot and spicy.Although it is called “fish flavored”,it actually doesn’t contain any fish or fish flavorings. It is named so because it is said that its combination and the technique of cooking can make it have the flavor of fish.

Ingredients:
16 oz eggplant
4 oz minced pork
1 tbsp chopped garlic
1 tbsp chopped ginger
1 tbsp hot bean paste sauce

Seasonings:
1 tbsp soy sauce
1 tsp sugar
1/2 tsp salt
2 tbsp water
1/2 tbsp vinegar(Chinese dark vinegar)
1/2 tbsp sesame oil

Directions:
- Cut eggplant into 2”long and then into 4 strips. Soak in water for a while. Drain and leave aside.
- Deep-fry eggplant strips until soft. Drain.
- Stir-fry minced pork in 2 tbsp oil until fragrant. Add hot bean paste sauce, chopped garlic, ginger, spring onion and seasonings into wok. Stir well, dish up