Chinese Food Menu Recipes- Guang Zhou Style

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Chinese Food Menu Recipes-- Guang Zhou Style

Chinese Food Menu Recipes: Vegetables Recipes

Vegetables:

1. Baked Assorted Vegetables with Portuguese Sauce

Cooking technique: baking, braising

Preparation time: 15 mins

Work time: 20mins

Ingredients:

160g fresh straw mushroom

160g button mushroom

300g each of brocolli and heart of mustard green

seasoning:

2 tsp salt and sugar

Braising liquid:

3/4 tsp salt

1/2 tsp sugar

1 cup water

Portuguese sauce:

2 and 1/2 tbsp 

1 and 1/4 cup each of stock

1/4 cup each of flour and fresh milk and coconut milk

1 tbsp evaporated milk

1/2 tsp salt

pinch of pepper

Procedure:

1. Wash the mushrooms, cook them in boiling water with the seasoning.

   Drain. Bring the braising liquid to a boil, cook the mushrooms for 10 mins.

2. Wash the mustard green, blanch* them and then dip in cold water.

   Cook them in the braising liquid until tender.

   Divide the brocolli into florets,and cook them in the braising liquid.

3. Arrange the vegetables on a plate, pour the Portuguese sauce on top to serve.

*Note: To blanch is to cook slightly in boiling water and remove immediately.

2. Stir-fried Oyster Mushroom with Green Vegetables

Cooking technique: stir-frying, steaming

Preparation time: 7mins

Work time: 10mins.

Ingredients:

1 canned oyster mushroom

160g lettuce

300g cole

1/2 cup stock or water

1 tsp each of cornflour and salt

1/2 tsp each of sugar and white wine

1/4 tsp sesame oil

Braising liquid:

1 cup water

3/4 tsp salt

1/2 tsp sugar

Thickening:

1/4 tsp salt

1 tsp each of light soy sauce and oyster sauce

2 tbsp water

a few drops of sesame oil

1/2 tsp cornflour

Procedure:

1. Wash the cole.

   Stir fry with 1/2 Braising liquid and a little sesame oil.

   Arrange the cole around the plate.

2. Slice the mushroom.

   Heat the wok and saute the mushrooms with 1/2 tbsp of oil.

   Sprinkle with wine, then add in Braising liquid to cook for 5mins.

   Season to taste.

3. Shred the lettuce and blanch it in hot water.

   Drain well, then arrange it on the plate.

   Arrange the oyster mushroom on top of the lettuce.

   Heat the thickening, pour it over the dish to serve.

Note: if fresh oyster mushroom is used, blanch it before cooking.

However, canned oyster mushroom is recommended.

Chinese Food Menu Recipes: Meat&Poultry Recipes

Meat&Poultry:

3. Sredded Vermicelli Sheets with Pork Slices

Cooking technique: tossing

Preparation time: 5mins

Work time: 25mins.

Ingredients:

300g lean pork

6 vermicelli sheets

1 spring onion

1 spring of parsley

1 red chilli pepper

2 tsp minced garlic

seasoning:

salt,sugar and sesame oil

Tossing ingredients (dressing)

1 tbsp each of light and dark soy sauce

1/4 tsp salt

1 tsp sugar

3 tbsp boiling water

pepper,sesame oil, chilli oil

Procedure:

1. Cook the pork in boiling water for about 20mins until it is cooked.

   Dip it in cold water and thinly slice it.

2. Shred the vermicelli sheets.

   Cook in boiling water and drain well.

   Add in the seasoning to mix well.

   Arrange it on a plate.

3. Bring the tossing ingredients to a boil.

   Chop the spring onion and the parsley,shred the chilli pepper, add them into the dressing.

4. Arrange the pork slices on the shredded vermicelli.

   Serve with the dressing.

Note:1. Vermicelli sheet is available in Chinese grocery store. It is made from green bean flour.

     2. To test if the pork is cooked, simply insert a toothpick into the pork.It is cooked if the liquid runs clear with no trace of pink.

4. Stir-fried Chicken Cubes with Cashews

Cooking techniques:stir-frying

Preparation time: 5 mins.

Work time: 25 mins.

Ingredients:

160g each of chicken meat breast and cashews

140g each of carrot, celery and green peas

2 slices of ginger

1 spring onion

1/2 tsp each of salt, sugar and white wine

water, oil

Marinade:

1/4 tsp each of salt,sugar

1 and 1/4 tsp each of cornflour and wter

1/8 tsp oil

Thickening:

1/2 tsp salt

1/4 tsp each of sugar and cornflour

2 tbsp water

Procedure:

1. Wash the chicken and cut into cubes.

   Add marinade and let it stand for about 15mins.

2. Blanch the cashews with 2 cups of boiling water and 1 tsp salt for about 15mins.

   Drain well.

   Stir-fry them over low heat until golden brown.

3. Blanch the carrot,celery and the green peas.

   Cook them with a little salt, sugar and water for about 10mins.

4. Heat the wok, add 1 tbsp of oil to saute the ginger slices and the spring onion.

   Sprinkle with wine,

   Add the chicken and stir-fry for 2mins,till the chicken color turn into white.

   Return the vegetables to the wok.

   Add the thickening,the the cashews,

   Stir-fry and mix well.

Note: Choose cashews that are dry, white and full shaped.

5. Raw Beef Casserole - Vietnamese Style

Cooking technique: blanching

Preparation time: 10mins

Work time: 60mins

Ingredients:

480g beef

120g vermicelli

1/4 onion

1 spring onion

Soup base:

300g ox bone

6 cups water

80g each of carrot and tamarind*

1/4 onion

4 slices of ginger

2 bay leaves

1 star anise

1 dried mandarin peel

Seasoning:

1 tsp each of fish sauce, chicken powder, sugar

pepper, lime/lemon juice

Procedure:

1. Cook the vermicelli in bloiling water

   Arrange them on a plate.

   Thinly slice the beef and put them on top of the vermicelli.

2. Soak the tamarind with 1 cup of cold water,

   crush it,drain and reserve the liquid.

3. Slice the carrot and the onion,

   Add them in the wok with the ginger slices to stir-fry without oil.

4. Blanch the bones

   cook them in cold water until it boils.

   Simmer with the rest of the soup base ingredients for at least 1 hour until the flavour comes out.

   Add in the tamarind liquid and the seasoning.

   Add the spring onion.

   Blanch the beef in the soup to serve.

Notes: Tamarind is a kind of fruit which can be found in most Vietnamese or Thai grocery stores.

       Bay leaf is available among the spice shelf in the supermarket.


Chinese Food Menu Recipes:Fish & seafood

Fish & seafood

6. Steamed Snakehead Fish

Cooking technique: steaming

Preparation time: 10mins

Ingredients:

1 snakehead fish,about 600g

2 each of lemon grass and spring onion

1 sprig of parsley

2 slices of ginger

40g celery

80g each of Chinese long cabbage and pork fillet

2 red chilli pepper

Seasoning:

1 tbsp each of fish sauce and broad bean paste

1 tsp sugar

3/4 tbsp dark soy sauce

pepper, sesame oil, wine

juice of 1 lime

2 cups of water(or stock)

Procedure:

1. Scale the fish.

   Cut along the back of the fish, keep close to the backbone.

   Wash again the pat dry.

   Season it with a little salt and pepper.

2. Crush the lemon grass,put one of them aside and chop the other one.

   Chop the parsley,mince the pork, shred the green onion and the chilli pepper.

   Slice the lettuce and cabbage.

3. Bring the water (or stock) and the seasoning to a boil to make a sauce for the fish.

   Add in the minced pork,chopped green grass, celery, cabbage and ginger slices.

   Boil for about 15mins.

   Add in the ginger, parsley and shredded pepper.

4. Put the crushed lemon grass in a casserole,then put the fish on top.

   Steam the fish over boiling water for about 12mins.

   Pour in the sauce and the minced pork mixture to serve.

Note:1. This unique Vietnamese-Thai dish is rich, spicy and sour.

     2. Lemon grass is available in big convenience stores or the spice shelf in supermarket.

7. Stir-fried Squid with Pickled Vegetables and Black Bean Sauce

Cooking technique: stir-frying

Preparation time: 10mins

Work time: 10 mins.

Ingredients:

300g squid

120g preserved mustard

1 each of red and green pepper

1 spring onion

2 slices of ginger

1 tbsp black beans

1 tsp minced garlic

1/2 tsp each of wine and cornflour

1/4 cup sweet vinegar

seasoning:

2 tsp light soy sauce

1 tsp each of dark soy sauce and oyster sauce

pepper, sesame oil

Procedure:

1. Remove the leaves of the preserved mustard.

   Clean and slice the remaining part,then soak in water.

2. Remove the stalk and seeds of the peppers,cut into wedges.

   Chop the black beans and red pepper, cut the green onion in sections.

3. Slit open the squid,remove the membrane and wash clean.

   Make "pineapple" pattern on squid, then slice it.

   Blanch it in hot water, drain well.

   Cook the pickled vegetables in sweet vinegar sauce*.

4. Heat the wok, add 1 tbsp of oil to saute the ginger slices, minced garlic and black beans.

   Sprinkle with wine,add squid, stir fry 2mins.

   Add preserved mustard and seasoning.

   Quickly stir-fry it over high heat, serve immediately.  

Note: Sweet Vinegar Sauce (Sweet & Sour Sauce)

      (to make 1 cup)

Ingredients:

1/3 cup each of white wine and water

1/2 cup sugar

3/4 tsp salt

2 tbsp ketchup

1 preserved sour plum

Procedure:

Bring all the ingredients to the boil

Sieve the mixture and reserve the liquid.

When the liquid cools off, put it into a bottle and store it in the refrigerator.

8. Stir-fried Prawns with Brocolli

Cooking technique: stir-frying

Preparation time: 10mins

Work time: 30mins.

Ingredients:

480g fresh prawns

160g brocolli

1/2 tsp each of ginger rice and minced garlic

oil, coarse salt, ginger wine, cornflour.

Seasoning:

1/4 tsp salt and sugar

1/2 tsp ginger wine

Marinade:

1/2 tsp salt and sugar

1/2 egg white

2 tsp cornflour

pepper,sesame oil

Procedure:

1. Shell the prawns except the tail.

   Remove the intestines with a toothpick.

   Place the prawns in a colander, rub it with coarse salt and half of the cornflour for 3-4 times.

   Rinse it well, pat dry with a clean towel.

   Add the marinade,mix well and let stand for 20mins.

2. Blanch the brocolli.

   Heat the wok, sprinkle with wine,

   add the seasoning with a little water.

   Stir in brocolli.

   Make a thickening with water and the rest of the cornflour.

   Add it to the brocolli and stir fry for 2mins over high heat.

   Arrange the brocolli around the plate.

3. Slit open the back of the prawns,

   lightly deep fry them over medium hot oil. Remove.

4. Heat the wok,add 1 tbsp of oil to saute the ginger rice and minced garlic.

   Stir in the prawns, stir fry for 2mins over high heat.

   Add in the remaining thickening,

   pour it over the brocolli, serve hot.

Note: Brocolli cooked in this way is green, crispy and delicious.

Chinese Food Menu Recipes: Soup

Soup

9. Seafood and Beancurd Soup

Cooking technique: boiling

Preparation time: 10mins

Work time: 10mins

Ingredients:

2 wrapped beancurd

40g each of crab meat, scallop,shrimp, garoupa, straw mushroom, mushroom, carrot and seasonal vegetables.

1 egg white

1 tbsp cornflour

3 cups water ( or stock)

1 tsp white wine

salt, pepper,sesame oil

Seasoning:

4 tsp each of salt and sugar

pepper and sesame oil

Procedure:

1. Cut the beancurd into small cubes,soak with boiling water.

   Cut the mushroom and vegetables into small slices, dice the carrot, clean the straw mushroom and slice it.

   Blanch all the vegetables separately.

2. Marinate the scallop, shrimps and garoupa with 1/4 of the seasonings, then blanch them.

   Clean the crab meat thoroughly, soak in hot water.

3. Simmer the mushroom, straw mushroom,carrot and vegetables with 1 tsp salt and remaining seasoning.

4. Heat the wok,add 1/2 tbsp oil.

   Sprinkle with wine.

   Add in the beancurd, seafood, mushroom,vegetables with water(or stock).

   Bring it to a boil,

   thicken it with cornflour solution,

   then stir in the beaten egg white.

   lastly, add a little pepper and sesame oil.

Note: you can use those assorted seafood pack and assorted vegetable pack, they are available in local frozen food store.

Chinese Food Menu Recipes:Main food and snacks

Main food and snacks

10. Candied Walnuts

Cooking technique: deep frying

Preparation time: 5mins

Work time: 15mins.

Ingredients:

600g walnuts, blanched

160g sugar

3 tbsp malt candy

2 tbsp each of toasted white sesame seed and water

Procedure:

1. Cook the walnuts in boiling water for about 5mins. Drain well.

2. Melt the sugar in water over low heat.

   Add in the malt candy to cook for about 3mins until it bubles.

   Stir gently until it turns syrupy.

   Turn off the heat,add the walnut and stir quickly to mix.

   Pour the mixture into a tin to cool.

3. Heat the oil in a wok, deep fry the walnut over low heat until it turns golden brown.

   Arrange walnuts on a plate and sprinkle with sesame seeds.

   Serve cool.

Note: 1. Cook the malt candy over low heat. Do not over-stir or it will turn white.

      2. Walnuts should be removed from heat once they turn golden brown or they will get burnt.

Remind: According to Chinese custom, dishes always come with main food such as rice,noodles or dumpling. So whether you prepared snacks or not, you'd better prepare some main food.


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