J. B. Enoano - My first dishes Chinese recipes : 25 Quick and easy Chinese cookbook weight Loss and healthy living at home

My First Dishes Chinese Recipes : 25 Quick and Easy Chinese Delicious Recipes Weight Loss and Healthy Living at Home BY J. B. EnoanoCopyright 2020 @ J B enoanoLicense NotesNo part of this Book can be reproduced in any form orby any means including print, electronic, scanning orphotocopying unless prior permission is granted by theauthor. All ideas, suggestions and guidelinesmentioned here are written for informative purposes.While the author has taken every possible step toensure accuracy, all readers are advised to followinformation at their own risk. The author cannot beheld responsible for personal and/or commercialdamages in case of misinterpreting andmisunderstanding any part of this book. Table of Content 1. Chinese Steamed Buns 2.

Chinese Steamed Buns with BBQ Pork Filling 3. Chinese Clay Pot Rice with Chicken 4. He Jia Tuan Yuan 5. Chinese Lemon Chicken 6. Portable Chinese Chicken Salad 7. Chinese Microwaved Tofu with Minced Pork 8.

Chinese Tea Leaf Eggs 9. Spicy Chinese Chicken Wings 10. Chinese Pot Roast 11. Chinese Spare Ribs 12. Chinese Noodle Pancakes with Asparagus 13. Chinese Five Spice Spare Ribs 14.

Chinese Steamed White Fish Fillet with Tofu 15. Chinese Cookies 16. Chinese Sticky Rice Cake 17. Chinese Pepper Round Steak 18. Chinese Roast Chicken with Gravy 19. Chinese Pepper Steak 20.

Chinese Pork Tenderloin 21. Steamed Garlic Prawns Chinese-Style 22. Chinese Chicken Soup 23. Easy Chinese Corn Soup 24. Malaysian Chinese Style Pasta 25. Chinese Chicken and Potato Soup 1.

Chinese Steamed Buns ingredients 1 tablespoon active dry yeast 1 teaspoon white sugar 1 1/2 cups all-purpose flour 1/4 teaspoon salt 1/2 teaspoon baking powder 1/4 cup all-purpose flour 1/4 cup water 1/2 cup warm water 2 tablespoons white sugar 1 tablespoon vegetable oil Directions 1. Put the first part of ingredients together (1 tbsp yeast, 1 tsp sugar, cup flour and cup water) and mix it. Let it stand for 30 mins. 2. Then mix in the rest of the ingredients ( cup warm water, 1 cup flour, tsp salt, 2 tbsp sugar and 1 tbsp vegetable oil. Knead the dough until the surface is smooth and the dough texture is stretchy.

Roll over the dough in a greased bowl to form a ball and let it stand about 2.5 to 3 hours or until its triple in size. 3. Knock down the dough to get the air out then spread it on a floured board. Sprinkle baking powder evenly all over the surface and knead for 5 minutes. Split the dough into 24 small balls and roll over each ball to form a smooth surface. Prepare 24 pieces of square wax paper and make sure that they are not too small for each ball.

Put a ball on each paper, cover them and let them stand until the size is double, approximately 30 minutes. 4. Fill a wok with water and bring to the boil, reduce to medium heat. Place a wire rack with a steam plate on top in the middle of the wok. Make sure that theres enough space between the plate edge and the wok. Put the buns with a wax paper underneath onto the steam plate and leave 1-2 inches distance between each buns.

Cover the woks lid and steam for 15 minutes or until the buns are all cooked. Make sure that the water keeps boiling. 2. Chinese Steamed Buns with BBQ Pork Filling ingredients 1 recipe Chinese Steamed Buns 3 tablespoons shallots, chopped 1/2 pound boneless pork loin roast 1/2 cup barbecue sauce 1/3 cup chicken broth 1 tablespoon dark soy sauce 1 tablespoon vegetable oil 1 tablespoon white sugar Directions 1. Prepare the filling by mixing all ingredients (pork, barbecue sauce, shallots, flour, chicken stock, soy sauce, oil and sugar) together then refrigerate it for at least 6 hours. 2.

Prepare Chinese Steamed Buns dough, then split the dough into small balls. Roll each ball out into a flat circle sheet. For each sheet, place about 1 tbsp of BBQ park mixture on the center of the sheet and wrap around the filling. Prepare a square wax paper the same amount as the buns and place each wrapped buns on them, make sure that the seam sides are down. Let the buns stand for about 30 minutes or until the size is doubled. 3.

Fill a wok with water and bring to the boil, reduce to medium heat. Place a wire rack with a steam plate on top in the middle of the wok. Make sure that theres enough space between the plate edge and the wok. Put the buns with a wax paper underneath onto the steam plate and leave 1-2 inches distance between each buns. Cover the woks lid and steam for 15 - 20 minutes or until the buns are all cooked.