With pork and shrimp wonton

It is a Basic for wonton with a pork recipe and shrimp filling. The wonton of frying or make boiled in soup as desired. For extra flavor, use fresh water chestnuts.

Yields on 35-40 wonton

Finely chop the pork and shrimp. Water chestnuts Peel and finely chop. Chop the ginger until you have 1 teaspoon.

Combine pork and shrimp with chestnuts of water, minced ginger, sauce of oysters, soy sauce, rice wine or vinegar Sherry or rice, sugar, sesame oil and white pepper.

Order to meet the wontons, lay a won ton skin in front of you. (Coverage won hides your remaining wet to prevent dry towel). Moisten the edges of the wrapper won ton with water. Place a full teaspoon of won ton filling in Centre.

Fold in half lengthwise wonton wrapper, be sure to answer at the end. Press firmly on the ends to seal. Use inches for press edges to complete to focus the it. Keeping inches to square fold wonton wrapper once more. Push the corners and keep them in place between your thumb and forefinger. Wet corners with your fingers. Meet both ends so that they overlap. Press to seal. The finished product should look like the cap of a nurse. Repeat with won - ton remaining.

Alternative method: placing the teaspoon of filling of the wrapper and twist to seal. The final result should look like a bag fellowship or silver cord.

Boil the wontons: bring a large pot of water to a boil. Add tons of won, ensuring that there is enough room for them to move freely. Let the wontons boil for 5-8 minutes, until they rise to the surface and the filling is cooked through. Remove the jar with a spoon to slits.

 

White Tea

White tea arrived in North America. While Chinese tea drinkers were hip to the benefits of white tea since the Ming dynasty, until recently, it was virtually unknown outside of Asia. No more. Everyone counts for medical researchers now renting delicate flavour of white tea alleged benefits and health. Market researchers expect consumers will soon be sharing their enthusiasm as regards white tea in one of the hottest new food trends.

But what is white tea? Most tea lovers know that all the tea comes from the same source: Camilla Sinensis tea Bush. If a sheet of tea by wind in a cup of tea black, green or oolong depends entirely on what happens after it is harvested. Drift black tea colour dark and full of flavour of a complex fermentation process which includes exposing tea crushed leaves in the air for a strictly set number of minutes. Tea green tea leaves more mellow tasting are not fermented, but simply withered in hot air and steam quickly or pan-fried. A sweet ride and final heating stabilizes the natural flavours of tea. Oolong teas are found somewhere in the Middle: partial fermentation gives them a distinct reddish colour and flavour "flowery".

Then, where white tea fit image? White tea is made from immature tea leaves selected shortly before the buds were fully open. Tea takes its name from the fuzz of money still covers buds, which becomes white when the tea is dried. The exact proportion of leaf buds varies depending on the variety of white tea. For example, White Peony contains a bud for both leaves, while silver needles the crème de la crème of white teas, is entirely from fluffy buds selected in two days at the beginning of spring.

Of course, an exotic appearance alone does not explain sudden rush of white tea in popularity. The secret lies in what happens after the buds are plucked. Tea leaves to be sold as white tea suffer still less processing than leaves of green tea. Instead of drying, unwithered leaves are simply steamed.

The result? A pale tea with a taste soft and silky. People who have tried both note that white tea is not the "grass" aftertaste so often associated with green tea. Moreover, studies indicate that white tea is more advantageous to you. Leaving tealeaves so close to their natural state means that white tea contains more polyphenols, the powerful antioxidant that fights and kills the cells causing cancer, than any other type of tea.

Need another reason to drink white tea? A study of 2004 at Pace University found that white tea can help your immune system fight viruses and dangerous bacteria causing infections. The same study found that white tea rich in fluoride helps prevent the growth of dental plaque, the leading cause of tooth decay.

Of course, nothing in life is perfect. Expect to pay more for a white tea than other types of tea - up to $ 25 for a box of 2 oz (40 to 50 cups) of Silver Needle. And although many tea rooms are starting to carry the white tea, online shopping is still your best bet for highest range varieties.

 

Wonton Wrappers

It is easy to make your own wonton wrappers. This recipe makes approximately 24 wonton wrappers. Lightly beat eggs with salt. Add 1/4 cup of water.

Sift the flour in a large bowl. Make a well in the environment and add the egg mixture and water. Mix the flour. Add as much water needed rest form a paste. (Add more water the recipe asks if the dough is too dry).

Form the dough into a ball and knead for about 5 minutes, or until it forms a workable and smooth paste. Cover and let the rest for 30 minutes. Turn the dough lightly floured surface. Deploy until that only very thin and cut into 3 1/2 square inches. Keep in a plastic bag in the refrigerator or freezer until ready to use.

 

 

 

What is Velveting of chicken?

 

Ingredients: 1 pound chicken breasts Boneless Skinless, 1 large egg white 1 tbsp of cornstarch 2 cups vegetable or peanut oilDirections:
1 Cut the chicken into 3/4 - 1 inch cubes. In a bowl, mix cornstarch and egg white. Add the mixture of the cubes of chicken egg white, launching or using your fingers to coat the chicken mixture. Marinate the chicken in a container sealed in the refrigerator for 30 minutes.
2 Expose paper napkins or prepare you a strainer drain chicken after cooking. Heat 2 cups oil in a wok preheated until the oil reached 275 degrees Fahrenheit. (Test for heat by placing a piece of chicken in the wok - he should float immediately). Add the cubes of chicken and let cook until they turn white (approximately 30 seconds), with a spoon of wood or chopsticks to gently separated them. Quickly remove the cubes of chicken wok as soon as they turn white and drain in a colander or paper towels.
3 Complete chicken velveted opened with vegetable cooking, launch and stirring to ensure that the chicken is cooked through.

Chicken velveting in egg white and cornstarch mixture prevents Bake and become dry. As its name implies, it also gives chicken a smooth and velvety texture. The velveting oil can be saved and used for sautéing other dishes of chicken.

The first step in the process of velveting can be completed earlier in the day. After preparing the mixture of egg whites and coating, Chicken cubes store chicken in a sealed container in the refrigerator until ready to use. All that remains is to cook Chicken cubes in hot oil and add them to the stir-fry.

Since mix velveting lacks the variety of seasonings that are usually found in a marinade for chicken (like soy sauce and oyster sauce) this technique works best with stir-fries who are highly experienced, like Kung Pao chicken. Otherwise, the dish can taste rather bland.

Peanut sauce

Peanut sauce is a great way appetizers, salads, pasta, fried tofu and satay flavor added.

This Chinese-influenced recipe for peanut sauce paste did not the sharp taste of Thai peanut sauce recipes with curry, but it is just as flavorful.Warm the chicken broth in a small saucepan and warm to keep over low heat.
Process the peanut butter, garlic, coriander and mint leaves and sugar in a blender or food processor. Add slowly heated chicken stock and process.
Remove from the mixer and stir into the soy sauce and chili powder taste.
Peanut Satay and salads or as an appetizer dip sauce to serve.

 

Chinese fruit salad

There are no hard and fast rules for preparing a fruit salad – feel free to use, which are always fresh fruit available. The main thing is to look for a variety of colors and textures.
For this recipe I a Chinese used peach - sweeter than many other types of peaches and a symbol of longevity in Chinese culture. However, any other kind of peach can be replaced. As to the salad with a few Mint garnish you feel free a hint if desired.

 

Mix the sugar and almond extract. Stir in the five-spice powder. Set aside.

Peel and slice the banana. If fresh mango, Peel and cut the mango. Cut stalks off the Kiwi fruits and pare from the skin. Place the Kiwi on its side and slice. Wash and sliced thin the Peach. Wash and hull of strawberries and cut in half.

In a bowl, put the banana slices in a ring around the edge. Place the Kiwi slices in the middle. Sprinkle a little bit of the sugar mixture over. The mango slices on top of bananas and Kiwi distributed. Sprinkle a little sugar. Put the peach slices around the edge of the plate. Sprinkle again. Was the strawberries in the middle and the remaining sugar sprinkle on top. Cover and chill before serving.

Sesame seed custard

Toast sesame seeds in dry skillet in 300 degree oven until brown, about 20 minutes. Cool. Mixed with powdered sugar. Set aside.

Mix flour with granulated sugar into Bowl. Stir in 1/2 cup water. Add beaten eggs. Mix until smooth.

Pour 1 cup of water in pot. Bring to a boil. Add flour mixture. Vigorously stir over moderate heat until it thickens. Add vanilla. Stir well.

Pour the mixture into greased 8-inch square Pyrex dish. Pat hand to 1/2-inch thickness. Cool in the refrigerator.

Cut into strips 1 1/2-inch long and 1/2-inch wide. Dredge strips with corn starch. Heat oil to moderate hot. FRY strips, a few at a time, 3 minutes or until light brown. Lift you out with sieve, Brown as fast as you. Remove the plate served.

 

Chinese tea eggs

Tee-Eier, also called marbled eggs are distinctive-looking and easy to do. Serve you as a snack or with a dim sum lunch, Easter morning breakfast or during the Chinese new year season.

Tee-Eier photo

Place the eggs in a pot with water, making sure that it is at least 1/2 inches of water over the eggs. Cover and rolling boil. Remove the pot from the element, and let the eggs in hot water for 15-20 minutes until cooked. Remove the eggs to and run under cold water to cool. (Reserve water in the Pan).

Tap the hard-boiled eggs, gently with the back of a spoon, a series of cracks everywhere while ensuring on the egg shells that the shell remains intact. (If the shell to off, no - worry just means it that egg a darker color than the other).

Bring to a boil the water in the pan. Add the salt, soy sauce, brewed black tea, star anise pieces and the cinnamon stick. Add the eggs. Simmer, stirring occasionally, for 2 hours. Turn off the heat and let the eggs into the hot liquid until ready to serve to sit. 6 Is used.

 

Chinese new year menu ideas

 

Sweet and sour pork is a popular year's Court with families new hope for many Enkelkinder.Rhonda Parkinson's disease while course banquet at a Chinese restaurant is an elaborate 12 a great way to celebrate Chinese new year, it's also fun to your own Chinese new years party at home to host. Here are a number of menu ideas to celebrate Chinese new year - each menu contains at least a recipe, which symbolizes luck or has other lucky connotations in Chinese culture. The menus demand for Chinese tea, but feel free to alcohol and to help you - after all, this a fixed!

 

Chicken wonton

This easy chicken wonton recipe follows a reader's proposal to reduce the fat and calories by bake instead of filled wontons frying. I used also reduced fat peanut butter and a sugar substitute. Each wonton has about 55 to 60 calories.

Makes about 16 wonton

1. Preheat oven to 350 degrees F (about 175 degrees C). 2 9 X 13 inch baking sheets with non-stick cooking spray (such as PAM) spray.

2. Heat wok over medium to high high heat. Add 2 tablespoons oil, drizzling it down the sides of the wok. If the oil is hot, add the shallot, garlic and onions. Wokken briefly, then add the chicken wokken on high heat, changes color to the chicken and cooked almost through. Stir in remaining ingredients. Remove the wok from the burner and let cool the mixture.

3. The wonton wrappers got filled with a small bowl with water. Layout 1 wonton wrappers, and about 1 tablespoon of the mixture of chicken to place in the middle. Refresh your finger into the water, and run it along the edges of wonton wrappers too wet. Take an other wonton wrappers and place it on top in a way that makes a star shape (ie. the top wrapper looks like a diamond instead of a square). Continue with the rest of the mixture.

4. The wonton set cooking, to the baking sheet and spray lightly with cooking spray. Bake for 12 to 15 minutes until golden, turning halfway through cooking.

The five elements theory in the Chinese kitchen

The concept of yin and Yang, the cornerstone of Chinese culture is the five elements theory. What is the theory of five elements? The Chinese believe that we are surrounded by five energy fields: wood, fire, Earth, metal and water. The elements are not static: you are constantly moving and changing. ? (In fact some scientists think the term "Element" is misleading and prefer to refer to the "five stages" or "five forces".)

Once the Chinese identified the five elements, you set on the categorization of all phenomena within the five categories. Everything from river to sounds on the organs in our body, can be described in terms of the five elements.? How "Things" are marked, depends on your individual qualities.? For example, Earth is growth and food, maps, and the spleen monitors blood - debris to digest and production of antibodies on demand - as Earth is categorized.

Just as an imbalance between yin and Yang destructive forces can produce, promotes to keep everything balanced harmony in our environment and ourselves. It's a little more complicated than achieving harmony between two opposing forces, balancing five elements. According to Chinese believe affects each item two others, either it birth or control. For example wood produces fire and controls or earth suppressed.? As fire gives birth to Earth and controls metal. All elements are continuously with other elements interaction - none stand alone. The following table outlines the relationships.

An example from nature, a plant (wood) grows when it is given water.? When burned, wood, fire, and the ashes scorched then down towards the Earth gives birth.

What role does the five elements theory in play the Chinese diet?

You can see the compliance with the five elements theory in many facets of the Chinese life. ?Martial arts, for example: many schools have a series of basic movements, each designed to keep the body in harmony with the elements. And the five elements theory plays a large role in Feng Shui, the latest trend in both landscape and interior design.?Literally means "Wind and water", align Feng Shui energy in your home or work environment in a way that is conducive to mostly with your own personal energy.

As Chinese herbalists diet believe that a patient need to correctly handle, you know the State of the five elements in your body. A deficiency or an excessive amount of an item can lead to disease. In the Chinese kitchen: Recipes, techniques, ingredients, history and authority on Chinese cuisine, Eileen memories from America's leading Yin Fei Lo offers some wonderful examples how to use the principles of the theory of five elements your grandmother to heal common diseases. Treatment of cough with winter melon tea and fresh water chestnuts, is just one example.

A detailed look at the use of the five elements theory in the diagnosis and treatment of diseases is beyond the scope of this article.? Suffice it to say that traditional Chinese medicine to practitioners on it, the relationship between the body organs and tissues and leave between the body and the outside environment. The following table describes the relationship between the five elements and parts of the body, feelings, colors and tastes.

How would a doctor use the above information to make a diagnosis? Suppose a patient suddenly a fondness for acidic food developed.? This can indicate liver problems.? Of course, the actual process of examination of a patient and a diagnosis is much more complex than just advice a chart.? It requires a thorough understanding of the interaction between all elements. Because time and date of birth are also thought to an individual "State of the five elements" a role play, be consulted many doctors of astrological charts, before a diagnosis.

 

Steamed Asian pears with honey

Asian pears are filled with honey and Chinese dates and gently steamed in this recipe. Asian pears are unavailable may instead Bartlett pears be used. Chinese red dates are also known as BER (strictly speaking, you are no date at all). Their sweet taste makes a popular ingredient in Chinese dessert soups and Congees and steamed food. If not available, can be used to the regular dates or raisins instead. You can omit naturally you altogether and just steam pears with honey.

 

Wash the pears and pat dry with paper towels. Cut the top off the pears and set-aside (these are the lid). Remove the core. If desired, cut you small slice down so the bulb is just as steaming from. (Note: depending on type of steaming equipment you use that you may find it difficult to stand pears and cover for dampen.) (In this case the pears slice lengthwise, to place core, and spoonful of honey and date in a hollow in the middle.)

Spoon 2 tablespoons of honey in each bulb. 1 Chinese added. Place the upper back on the bulb. Brush the lemon juice over the skin of the bulb, if using.

A steamer set up, or place a rack for steam inside a deep pot. Place the pears are covered on a plate and steam, for 30 minutes or until pears tender. Serve warm.

 

Szechuan Peppercorn

Many people are surprised to learn that Szechuan pepper ever is no pepper - the distinctive reddish-brown berries come from the prickly ash tree. Szechuan Peppercorn has a fragrant aroma has compared with lavendar. However, his biggest claim to fame is the powerful numbing sensation, caused it to his mouth. After his marriage with Chile peppers (the other important ingredient in Szechuan cuisine) chefs believe this numbing effect Chile pepper's heat reduced leave to appreciate Diners the capsicum's intense, fruity taste.

Szechuan pepper is in many dishes, including Bang Bang JI (Bang Bang chicken), Dan Dan noodles and Kung pao chicken featured. Recipes call for common ground and roasted the peppercorns. Ground roasted Sichuan Pepper used to make an infusion oil and is also paired with salt to flavorful seasoning. Szechuan pepper is one of the five ingredients that makes five spice powder (the others are star aniseed, fennel, cloves and cinnamon).

 

What is the Velveting chicken?

 

Velveting chicken, a Chinese cooking technique in frying is also used. The chicken is coated in a mixture of egg whites and cornstarch (rice wine or dry sherry and salt are added frequently), for up to 30 minutes marinated and then cooked very briefly in hot oil until the color white turns. After the Velveting the chicken is added the stir fry, to the end with the other ingredients cooking.

Egg white 1 ingredients: 1 pound boneless, skinless chicken breast 1 large tablespoons cornstarch 2 cups vegetable or peanut of OilDirections:
1. Chop the chicken in 3 / 4-1-inch cubes. You stir together the egg whites and cornstarch into a bowl. Tossing the chicken cubes, or add the egg white mixture to coat the chicken into the mix with the fingers. Marinate the chicken in a sealed container in the refrigerator for 30 minutes.
2. Lay out paper towels or prepare a colander to drain the chicken after cooking. Heat 2 cups oil in a wok preheated until the oil reached 275 degrees Celsius. (To test the heat by you a piece of chicken in the wok - it should immediately float). Add the chicken cubes and let Cook until just turn white (30 seconds) to disconnect you gently with a wooden spoon or chopsticks. Remove the chicken cubes quickly from the wok and drain in a colander or paper towels once you turn white.
3. Finish the velveted chicken with vegetables deep frying, tossing and stirring cooking, make sure that the chicken is cooked through.

Velveting chicken in egg whites and cornstarch mixture prevents that there of boil over and always dry. As the name implies, there is a soft, velvety texture chicken. The oil from the Velveting can stored and used by other chicken dishes stir-fry.

The first stage of the Velveting process can be completed earlier in the day. After preparing the mixture, you save the chicken in a sealed container in the refrigerator until ready to use protein and coating the chicken cubes. All that remains is the chicken cubes in the hot oil to cook and add the stir fry you.

This technique works best with wok dishes, which are strongly flavored like such as Kung pao chicken, because the mixture Velveting lacks the variety of spices that are found in a marinade chicken (e.g. oyster sauce and soy sauce). Otherwise, the Court can somewhat bland taste.

Velveting helps more tender beef before stir frying - make, make sure the beef in batches to cook if so not wok trapping necessary. Shrimp is often called velveted also.

Tea smoked duck

Salami, ham, pork and duck are common in Hunan cooking. When preparing this dish, note that the duck seasoned with pepper and refrigerated overnight before cooking. Clean and wash duck 4 6. inspection is used. Thoroughly dry with a paper towel. Rub with salt inside and out. Sprinkle with pepper.?Wrap duck in aluminum foil and place a heavy weight at the top. Cool overnight.

Remove foil and duck on steamer tray. Blankets and steam over boiling water 1 1/2 hours.

Line large wok and wok cover with aluminium foil. Place the tea leaves, rice and brown sugar on slide.

Set a rack over the mixture, or place 1 inch 4 rods Criss about.

Place the duck on rack, breast side up. Cover wok and seal tightly to prevent smoke to escape.

Turn on high heat. FRY tea mixture until it smokes.? Smoking duck too high heat 10 minutes. Reduce moderate heat. Smoke one another 10 minutes. Turn off the heat. Let the duck in the wok another 20 minutes.

Remove the duck. Cool thoroughly. Rub with soy sauce. Sprinkle evenly with corn starch.

Heat oil in a wok and frying duck 10 minutes (5 minutes on each side). Remove. Drain on paper towel.

Chop into bite-sized pieces. Serve hot with pepper salt and bread rolls.? Can be prepared in advance or frozen after step 10. Thaw and refry before serving.

 

Top beef stir fry recipes

After a quick and simple stir fry, dinner tonight make finding? Here are my favorite beef stir fry recipes, beef CHOW fun to beef with Chinese green beans and restaurant-style beef with broccoli.

 

Low calorie shrimp with lobster sauce

Shawn shares his recipe for the Western version of this dish - White Sauce-that is commonly found in Chinese take outs. (Traditional Cantonese shrimp with lobster sauce is made with Chinese salted black beans). The sodium count is quite high, but you can reduce this by using of low sodium chicken broth. Each serving has only 250 calories.