Chan - Chinese Takeout Cookbook: Easy Chinese Copycat Takeout Recipes You Can Make At Home! (Chinese Recipes Book 1)
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- Book:Chinese Takeout Cookbook: Easy Chinese Copycat Takeout Recipes You Can Make At Home! (Chinese Recipes Book 1)
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Chinese Takeout Cookbook Easy Chinese Copycat Takeout Recipes You Can Make At Home!
Copyright All rights reserved. No part of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, without the prior written permission of the publisher. Disclaimer All the material contained in this book is provided for educational and informational purposes only. No responsibility can be taken for any results or outcomes resulting from the use of this material. While every attempt has been made to provide information that is both accurate and effective, the author does not assume any responsibility for the accuracy or use/misuse of this information.
Table of Contents
Introduction
All of the recipes in this cookbook provide easy to follow steps, that will allow anyone to make great tasting Chinese takeout dishes at home. As a third generation Chinese American, I have collected hundreds of authentic Chinese recipes, and I have been cooking Chinese cuisine my whole life. The recipes in this cookbook are some of my handpicked personal favorites that I enjoy cooking for my family and I would like to share them with you. I hope you enjoy these Chinese takeout recipes and good luck!
Chapter 1: Chinese Appetizer Takeout Recipes
Egg Rolls
Drain grease, add the meat to the vegetable and shrimp mixture. Continue to stir fry over a high heat; then add oyster sauce, soy sauce, garlic, and MSG. When well blended, remove mixture from heat. Place a tablespoon of the meat and seafood mixture into the center of each wonton skin. Fold the wonton skin over to make a filling of the meat mixture inside. Seal the wrapper closed by dipping your finger in some water and pressing the ends together.
Fry the wontons in 1/4 inch of vegetable oil until golden brown and serve.
Wonton Soup
Chicken Potstickers
Season with salt and pepper. Place 1/2 teaspoonful of chicken mixture in the center of each wonton wrapper. Dip your finger in water and run it along the edge of each wrapper. Bring corners together in the center and press to seal. Pinch edges together. Heat sesame oil in a large skillet over medium-high heat.
Cook pot stickers, in batches if necessary, until browned on the bottom, 2 to 3 minutes. Reduce heat to medium; pour in chicken broth and cover skillet. Steam pot stickers until opaque, 5 to 6 minutes. Drain any excess broth. Mix remaining 2 tablespoons scallions, 1/4 cup soy sauce, teriyaki sauce, and chile oil together to make dipping sauce.
Chinese Crepes (Jian Bing)
Chinese Crepes (Jian Bing)
Add a teaspoon of water to thin the batter, if necessary. Mix the black bean sauce in a small bowl with 1 teaspoon of water to make it easier to spread. In a separate small bowl, mix the hot chili sauce with 1 teaspoon of water. Set the sauces aside. Spray a large skillet well with cooking spray, and heat over medium-low heat. Pour the batter into the skillet, and spread evenly to make a thin crepe.
Cook the crepe for 1-2 minutes, until firm. Pour the egg evenly over the crepe. Cook an additional 1- 2 minutes until the egg is set. Sprinkle the crepe with green onion slices and cilantro leaves, pressing them firmly into the cooked egg. Flip the crepe and spread with bean sauce and chili sauce. Place the crackers in the center of the crepe, leaving about 1/4 inch of space between the two crackers.
Flip the top third of the crepe down over the crackers, flip the bottom third up, and then fold the crepe in half so the crackers are stacked on top of each other. Serve hot.
Egg Drop Soup
Remove about half a cup of the soup. Stir in cornstarch until there are no lumps, and return to the soup. Boil until soup thickens.
Chinese Green Onion Pancakes
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