Lucy Zhang - 20 Chinese Recipes for Instant Pot Pressure Cooker
Here you can read online Lucy Zhang - 20 Chinese Recipes for Instant Pot Pressure Cooker full text of the book (entire story) in english for free. Download pdf and epub, get meaning, cover and reviews about this ebook. year: 2011, genre: Home and family. Description of the work, (preface) as well as reviews are available. Best literature library LitArk.com created for fans of good reading and offers a wide selection of genres:
Romance novel
Science fiction
Adventure
Detective
Science
History
Home and family
Prose
Art
Politics
Computer
Non-fiction
Religion
Business
Children
Humor
Choose a favorite category and find really read worthwhile books. Enjoy immersion in the world of imagination, feel the emotions of the characters or learn something new for yourself, make an fascinating discovery.
- Book:20 Chinese Recipes for Instant Pot Pressure Cooker
- Author:
- Genre:
- Year:2011
- Rating:5 / 5
- Favourites:Add to favourites
- Your mark:
20 Chinese Recipes for Instant Pot Pressure Cooker: summary, description and annotation
We offer to read an annotation, description, summary or preface (depends on what the author of the book "20 Chinese Recipes for Instant Pot Pressure Cooker" wrote himself). If you haven't found the necessary information about the book — write in the comments, we will try to find it.
I hope you enjoy them as much as I do.
Chinese Ginger Orange Chicken, Beef with Red Wine, Chinese Beef Stew, Broccoli and Shrimp, Shiitake Mushroom with Chicken, Pumpkin Goji Porridge, Fried Rice with Eggs and Vegetables, Millet Porridge, Oxtail soup, Pork with stir-fry vegetables, Sweet and Sour Pork Ribs, Braised Pork, Ribs in Tomato Sauce, Ribs with Noodles, Brown Rice with Chicken & Mushrooms, Chinese Eight Treasure Rice, Spiced Beef, Steamed Ribs with Black Bean Sauce, Rice with Napa Cabbage, Chicken Corn Soup
The above recipes are designed for todays modern Instant Pot Programmable Pressure Cooker. The Instant Pot Pressure Cooker in its 3rd generation is safe, fully programmable and designed for North American consumers whose busy life styles demand quick but wholesome and delicious food. Using this pressure cooker you can reduce your cooking time and at the same time you can greatly reduce your energy consumption.
Lucy Zhang: author's other books
Who wrote 20 Chinese Recipes for Instant Pot Pressure Cooker? Find out the surname, the name of the author of the book and a list of all author's works by series.
20 Chinese Recipes for Instant Pot Pressure Cooker — read online for free the complete book (whole text) full work
Below is the text of the book, divided by pages. System saving the place of the last page read, allows you to conveniently read the book "20 Chinese Recipes for Instant Pot Pressure Cooker" online for free, without having to search again every time where you left off. Put a bookmark, and you can go to the page where you finished reading at any time.
Font size:
Interval:
Bookmark:
Prep: 20 min Cooking: 20 min Serves: 4 Ingredients: 4 boneless, skinless chicken breasts cubed 1-inch cup frozen orange juice concentrate 2 tbsp orange marmalade 2 tbsp freshly minced ginger tsp hot Chinese style mustard (Mee tu) or your choice tsp minced garlic 2 tbsp raw sugar 1 tbsp soy sauce 2 tbsp corn oil 2 tbsp green onion chopped 1 tsp sesame seeds Salt to taste Ingredients for prep chicken: tsp soy sauce 1 small clove of garlic minced minced ginger tsp cornstarch Cooking: 1. Put chicken with prepared ingredients in a bowl and mix well. Set aside for 5 minutes. 2. Heat oil in a pan over medium- high heat, add the chicken cubes, and stir until brown on all sides and water has boiled off. 3.
Place all of the remaining ingredients (except green onion sesame seeds) in the pressure cooker secure lid, press [manual] set 8 minutes. 4.* Open the lid, put the chicken on a serving plate and keep warm. 5. Simmer the liquids of orange sauce over high heat uncovered until it is reduced and slightly thickened. 6. Pour orange sauce over the chicken, Sprinkle green onion, sesame seeds on top.
Pass the extra sauce at the table. *follow manufacturer's operating instructions
Rinse beef well under hot tap water, and dry well. 3.Put oil in a large pan on high heat, sear beef until all side is brown, and water has boiled off. 4. Reduce heat to medium low, move the beef to one side of pan, add pepper, onion, garlic tomato on other side of pan stir-fry until onion tomato are soft then mix well with beef. 5. 6. 6.
Secure the lid, press [meat/stew] set to 35 minutes. 7. * Open lid. 8. Pour liquid into pan. 9. 9.
Pour sauce over the beef and serve. * follow manufacturer's operating instructions
Rinse beef well under hot tap water, and dry well. 3. In a large pan on low heat add oil, add 3 tbsp brown sugar. Mix and stir until sugar becomes white- yellow with small bubbles, increase heat to high, put beef into the pan and stir-fry beef until the water is gone, continue stirring the beef in the oil for 1 min. 4. 5. 5.
Secure the lid, press [manual] and set for 35 minutes. 6. *Open lid and serve. * follow manufacturer's operating instructions
Put the steam rack into the pressure cooker and add 1 cups water. 3. Place the bowl with broccoli shrimp on the rack. 4. Secure lid and press [steam] set 2 minutes. * Open lid and but keep warm. 6. 6.
In a separate bowl, add soy sauce, vinegar, oyster sauce, salt, sesame oil and cornstarch, mix together to make a sauce. 7. Using a small pan over medium heat, add oil, heat up, add garlic stir briefly and add sauce mixing well. 8. Sprinkle the sauce on the broccoli and shrimp serve. * follow manufacturer's operating instructions
Prep: 15 min Cooking: 37 min Serves: 4 Ingredients: 1 lb chicken thigh cut into 1-inch cube 3 tbsp light soy sauce 1 tbsp dark soy sauce
2 green onions cut into 2-inch pieces
6 oz shiitake mushrooms (if use dried, soak them in the water before to use) tsp raw sugar 3 sliced ginger 1 tbsp rice wine 3 tbsp water Salt to taste Cooking: 1. Rinse chicken well with water. 2. Put chicken in the pressure cooker with all the ingredients, mix well, stand for 20 minutes. Secure lid, press [manual] button and set for 17minutes. *Open lid, 5. *Open lid, 5.
Pour out liquid in a pan (remove cooked green onion) and bring the liquid to boil, uncovered until it is reduced and slightly thickened. 6. Pour the liquid sauce on the chicken and serve. * follow manufacturer's operating instructions
Press [manual] set 20 minutes. 3. *Open the lid and serve with sugar or honey to your taste. * follow manufacturer's operating instructions
Put rice and water in the pressure cooker press [manual] set 8 minutes and set aside. 2. Heat 3 tbsp oil on medium- high heat in a frying pan, add the eggs while stirring. Continuing to stir, add green onions and mix well. Remove the eggs and onions and set aside. 3.
In the same pan add 1 tbsp oil heat up add frozen peas and carrots stirring for 1 min, add the cooked rice, eggs, oyster sauce, sesame oil, salt and pepper, mixing very well. 4. Reduce the heat to low and cover lid, let simmer for 6-7 minutes. 5. Open lid, taste, if required, add more salt and serve. (If you'd like, add cooked chicken or shrimp in this recipe to your choice) * Open lid follow manufacturer's operating instructions
Font size:
Interval:
Bookmark:
Similar books «20 Chinese Recipes for Instant Pot Pressure Cooker»
Look at similar books to 20 Chinese Recipes for Instant Pot Pressure Cooker. We have selected literature similar in name and meaning in the hope of providing readers with more options to find new, interesting, not yet read works.
Discussion, reviews of the book 20 Chinese Recipes for Instant Pot Pressure Cooker and just readers' own opinions. Leave your comments, write what you think about the work, its meaning or the main characters. Specify what exactly you liked and what you didn't like, and why you think so.