3/4 lb. (350g) spareribs
4 cups (1 litre)

vegetable oil for deep-frying

1 tbsp
rice wine
5 tsp. spiced pepper-salt
1 tbsp soy sauce
2 tbsp
cornstarch (corn flour)
1/4 tsp. MSG
(optional)   

Directions:

1. Wash the spareribs and chop into pieces, 2
inches long and 3/4 inch wide (5 cm by 2cm ).
Mix the rice wine, soy sauce, MSG (optional),
cornstarch, and 2 tsp. water into a paste. Add
the spareribs and stir to coat well.

2. Heat the oil the work over high heat to 350oF
(180oc), or until a piece of

scallion
or ginger sizzles and moves around quickly when
tossed into the oil. Add the spareribs and
deep-fry for 1 minute. Remove, drain, and set
aside. Reheat the oil to 400oF (205oc), or until
a piece of scallion or

ginger
browns quickly and a haze appears above the oil.
Add the spareribs and deep-fry until they are
browned and rise to the surface. Remove, drain
well, and place in a serving dish. Place two
piles of pepper-salt on the edges of the dish as
a dip, serve.

Technorati Tags: Salt and Pepper Spareribs Chinese food recipe

1 lb (450g) fresh boneless pork or fresh, uncured ham
2 tbsp soybean paste
3 oz (80g)

scallions or garlic shoots
1 tbsp sweet bean sauce
1 tbsp
vegetable oil 1/4 cup meat stock 
1 tablespoon soy sauce

Directions:

1. Wash the
pork, drop it into boiling water to
cover, and parboil for 8 minutes.
Remove, drain, and cut into slices about
2 inches long by 1 1/2 inches wide 1/4
inch thick (7 cm by 4 cm by 16mm) . Set
aside

3. Heat the oil in a work to very hot
356°F (180°C), or until smoke rises on
the surface. Add the pork slices,
soybean paste, sweet bean sauce,soy sauce ,
scallions or shoots, and stock. Stir-fry
for 5 minutes, or until the scallions
are tender and the soybean paste loses
its raw taste. Remove and serve.

Technorati Tags: Twice-Cooked Pork Chinese food recipe

  Chinese Soup

1/2 pound ground pork
1/2 cup waterchestnuts, canned — drained and minced
1 1/2 Tablespoons minced green onions
4 ounces canned shrimp — drained and chopped
1 1/2 Tablespoons minced ginger — fresh
1 1/2 teaspoons sesame oil
1 eas egg white — lightly beaten
1 Tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon white pepper
1 1/2 Tablespoons cornstarch
48 each won-ton wrappers
3 quarts water
1 quart chicken stock — lowfat okay
1 1/2 cups bok choy — sliced thin
1/4 cup waterchestnuts, canned — julienned
1 cup fresh mushrooms — sliced
1 teaspoon soy sauce
1 teaspoon salt

-Combine pork,
waterchestnuts, green onion, shrimp, ginger, sesame oil, egg white,
salt, soy sauce, and pepper in a mixing bowl, using your hands or a
spoon.
-Add the cornstarch to mixture and stir to blend. The mixture should be stiff. Not to stiff or the ceneter of the wonton will be really hard.
-Place a scant teaspoonful of the filling in the center of each wonton skin.
-Gather the edges of the skin together around the filling and squeeze
to form a “waist”. Squeeze the “waist” and the ends shut to enclose the
filling. (The finished dumpling should look like a drawstring purse.)
Use a drop of egg to help seal the wonton. Place the finished
dumplings on a tray that has been lightly dusted with cornstarch.
-Heat 3 qts. of water to boiling in a large pot. Add the wontons and
cover. Once the water is boiling again, cook for about 4 minutes or
until they rise to the surface. Remove with a long-handled strainer and
drain. Discard the water.
-Heat remaining ingredients to boiling. Add the cooked wontons and serve.

Technorati Tags: Shanghai Won-Ton Soup Recipe, Shanghai food recipe

Ingredients:
***Jiaozi dough:***
3 cups all-purpose flour
1 1/4 cup ice cold water (as needed)
1/4 teaspoon salt
***Filling:***
1 cup ground pork or beef
1 1/2 tablespoon soy sauce
1 teaspoon salt
1 tablespoon Chinese rice wine or dry sherry
1/4 teaspoon freshly ground white pepper, or to taste
3 tablespoons sesame oil
1/2 green onion, finely minced
1 1/2 cup finely shredded Napa cabbage
4 tablespoons shredded bamboo shoots
2 thick slices fresh ginger, finely minced
1 clove garlic, peeled and finely minced

Directions:

Stir the salt into the flour. Slowly stir in the cold water, adding as much as is necessary to form a smooth dough. Don’t add more water than is ncessary. Knead the dough into a smooth ball. Cover the dough and let it rest for at least 30 minutes. While the dough is resting, prepare the filling ingredients. Add the soy sauce, salt, rice wine and white pepper to the meat, stirring in only one direction. Add the remaining ingredients, stirring in the same direction, and mix well.

To make the dumpling dough: knead the dough until it forms a smooth ball.

Divide the dough into 60 pieces. Roll each piece out into a circle about 3-inches in diameter. Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper. Wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal.

Continue with the remainder of the dumplings. To cook, bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don’t stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove. If desired, they can be pan-fried at this point.

This recipe for Jiaozi – Chinese Dumplings serves/makes 60 pcs

Method:

1. Put the pork into the pot with chives and ginger ends, crabmeat, crab spawn, rice wine, salt, white pepper and mix them with starch.

2. Make them into 6 meatballs and steam them in the oven.

3. Pour the cooked lard into the pot and heat it, then put the cabbage and mushroom into the pot, after stir and fry them, take them out.

4.  Pour the soup, cabbage and mushroominto a terrine with cooked meatballsm, meat sauce.  Cook them till boiled and then stwe for 25 minutes.

5. Add refined salt, MSG and white pepper.  Serve.

Technorati Tags: Xierou Shizitou, meatball stuffed with crab meat, Xierou Shizitou recipe, meatball stuffed with crab meat recipe

Technorati Tags: Xierou Shizitou, meatball stuffed with crab meat, Xierou Shizitou recipe, meatball stuffed with crab meat recipe

Method:

1. slice the ham, bamboo shoot and chicken into filaments

2. Extrude water from Azumaya tofu and triturate it, add dreid shrimp, died mushroom, ham sclicesand some salt and pepperinto the triturated tofu and mix them together.

3. put a dried mushroom at the center of a bowl, and lay the sclices of ham, bamboo shoot and chicken around the mushroom, cover the mushroom with the mixture prepared before.

4.  Add chicken soup and steam the dish for 15 minutes stirring, overturn the dish and put it on a plate.  Before it is served, add some more chicken soup.

Technorati Tags: Shanghai food recipe, Shanghai doufu Kou San Si recipe

Fermeated Eggs”Tea Eggs”

10 chicken eggs
1 sliced tomato
Egg Spicing Ingredients:
1 star anise seed
1 small slice cassia bark
1.5 T. red tea (The above ingredients are packed in a white cloth bag which is sealed at the mouth.)
4 c. water
2 t. salt
1 T. dark soy sauce
1 t. sugar

0.25 t. five-spice powder Method: 1. Put the chicken eggs in cold water to
bring to boil over mild heat for 5 minutes, take them out to soak in cold water
to cool and crack the shells of the eggs by knocking. 2. Boil the bag of spices
in water for 20 minutes, take it out, add the remaining seasonings and cracked
chicken eggs to boil for 5 minutes and soak in the wok for 10 hours without lifting
the lid. 3. Place the chicken eggs in a plate and garnish with tomato slices
for serving. Total time: 45m Cooking technique: Hot pot boiling Cuisine: Shanghai Food menu: appetizer: 11mg Carbohydrates: 27g Protein: 7g
Fat: 4g Calories: 90cal

Technorati Tags: Chinesefood, Chinesefoodrecipe, Shanghai food recipe, Shanghai dumpling recipe

Technorati Tags: Chinesefood, Chinesefoodrecipe, Shanghai food recipe, Shanghai dumppling recipe

Smoked Fish Slices

()

Materials:
450 g (1 lb) cod fillet or any other firm white fish, cut into matchbox-
sized pieces
3 tablespoons soy sauce
2 tablespoons soy sauce
pinch of salt
3 spring onions, finely chopped
2 slices root ginger, peeled and finely chopped
250 ml (8 fl oz) water
50 g (2 oz) sugar
1/2 teaspoon 5-spice powder
600 ml (1 pint) vegetable oil



---


Preparation time: 15 minutes plus marinating
Cooking time: 25-30 minutes




---

1. Marinate the fish in soy sauce, wine and salt for about 1 hour.

2. Remove the fish from the marinade and drain. Pour the marinade
into a pan and bring to the boil. Add the spring onions and ginger,
together with the water, sugar and 5-spice powder. Simmer until reduced
by half, then strain the sauce through a sieve into a bowl.

3. Heat the oil in a wok to 180 degree C or 350 degree F, or until a
cube of bread browns in 30 seconds. Drop in a few pieces of fish at a
time. Fry for about 4 minutes or until crisp and golden brown. Remove
the fish pieces from the oil, drain on paper towels, then put into the
sauce for about 5 minutes. Remove the fish pieces from the sauce and
allow to cool on a plate. Serve cold

Technorati Tags: Smoked Fish Slices recipe, Chinese food recipe, Shanghai food recipe, Chinese recipes

Materials
Dry Scallop    20 g

Egg, use white only    6 pcs

Egg Yolk    1 pc

Seasoning

Evaporated Milk    4 tbsp

Salt    1/2 tbsp

Cornflour    1 tbsp

Sesame, Pepper      dash

Sauce in a saucer

Fine-diced Ginger     1/2 tbsp

Vinegar    2 tbsp

Steps 1)  Wash dry scallop, then soak into water for at least 2 hours, save water 2)  Steam the dry scallop with one slice of ginger in a saucer, 1/2 hour 3)  Tear the steamed dry scallop finely when they cool down 4)  Whisk the egg white, add dry scallop and seasoning, whisk again 5)  Heat wok, add 4 tbsp of oil , pour the egg white in whisking action 6)  Stir fry in low heating until congeal and cooked, dish up 7)  Add  the uncooked egg yolk onto surface, serve with sauce Remark tbsp –     table spoon This food in Chinese Speech meaning – same like crabs Dry Scallop purchased in dry-seafood store of  China Town

Technorati Tags: Shanghai Style Stir Fry Egg with Dry Scallop recipe, Shanghai food recipe, Chinese food recipe