101 Easy Chinese Recipes
The #1 Delicious Chinese Cookbook of 2016
by Chef Wang Xin Li III & & Chen Xhen AKA The Master Of Chinese Cookbook Recipes Wang Li
Introduction
Discover 101 delicious new low Chinese recipes to help you enjoy a delicious and healthy meal!
This book includes many recipes for various Chinese foods such as dim sum, noodles, fried rice, Cantonese style, Mandarin Style, and much more.
These Chinese recipes are:
- Healthy
- Authentic Chinese
- Easy to prepare
- Delicious
You will love this book right away.
The recipes are easy to follow and understand, while still giving an accurate description of what to do.
MUST READ - Important Note From The Chef
Hello readers, Chef Li here.
I just wanted to let you know that we saved the best for last!
Our have been compiled at the end of this book. These 5 recipes are so expertly crafted to be delicious that there is no way you won't love them and we guarantee that.
Table of Contents
Introduction 1
CHINESE FRIED RICE 4
CHINESE FORTUNE COOKIES 5
SWEET & SOUR SAUCE 5
SZECHUAN NOODLES 6
SZECHWAN CHICKEN AND CASHEWS 6
SZECHWAN EGGPLANT AND TOFU 6
SZECHWAN NOODLES WITH GREEN ONIONS 7
TERIYAKI BEEF 7
THREE FLAVORS SOUP 8
TOFU TRIANGLES 8
TOMATO BEEF 9
TWICE COOKED PORK WITH SPICY VEGETABLES 9
VEGETABLES LO MEIN 10
VELVET CORN SOUP 10
WHEAT STARCH WRAPPERS FOR DUMPLINGS 11
WINED FISH CHUNKS IN BROTH 11
WON TONS 12
WON TON IN OYSTER SAUCE 12
CHINESE NEW YEAR'S COOKIES 12
CHINESE MAPO TOFU 12
CHINESE MIXED VEGETABLES 13
CHINESE TENDERLOIN 13
CLEAR FISH SOUP 14
CRAB RANGOON 14
CRUNCHY BEAN SPROUTS WITH BEEF 14
CURRIED CHICKEN SPRING ROLLS 15
EGG DROP SOUP 16
EGG FLOWER SOUP 16
EGGPLANT WITH SPICY MEAT 16
EGG ROLLS 17
FOIL WRAPPED CHICKEN (APPETIZERS) 17
FRIED GARLIC CHICKEN RECIPE 18
GARLIC CHICKEN 19
HOT & SOUR SOUP 19
HONEY SPONGE CAKE 20
BASIC WON TON 20
BEEF WITH BROCCOLI 21
BEAN CURD WITH OYSTER SAUCE 21
BEEF CHOW MEIN 22
BOK CHOY WITH WHITE PORK 22
BRAISED CHICKEN DRUMSTICKS 23
BRAISED CHINESE CABBAGE 23
BRAISED LIONS HEAD IN A SANDY POT 24
BROCCOLI WITH GARLIC SAUCE 24
BUTTERFLY SHRIMP WITH SNOWPEAS 25
CASHEW CHICKEN 25
CASHEW NUT PRAWNS 26
CHICKEN CHOW MEIN CASSEROLE 26
CHICKEN HARVEST STIR-FRY 27
CHICKEN AND LOTUS SEED SOUP 27
CHICKEN IN PLUM SAUCE 27
CHICKEN FOO YUNG 28
CHINESE BARBECUE SAUCE 28
CHINESE BARBECUED SPARERIBS 28
CHINESE CABBAGE 29
CHINESE CHICKEN WING DRUMSTICKS 29
CHINESE COLESLAW 29
CHINESE FIRE POT 30
KUNG PAO BEEF 30
KUNG PAO CHICKEN 31
LAMB SLIVERS IN PUNGENT SAUCE 32
LAMB SOUP POT 32
LEMON CHICKEN 33
LO MEIN 33
MIXED FRUITS WITH GRASS JELLY 33
ONION CAKES 34
PAPER PRAWNS 34
PRAWNS HUNAN STYLE 34
RICE STICKS WITH VEGETABLES 35
SALMON STEAK WITH CLOUD EARS AND NOODLES 35
SALT BAKED CHICKEN 35
SESAME BEEF 36
SHANGYI SHRIMP 36
SHREDDED PORK WITH YU SHON SAUCE 37
SHRIMP CHIPS 37
SHRIMP WITH HOT SAUCE 38
SHRIMP IN LOBSTER SAUCE 38
SINGAPORE FRIED NOODLES 39
SOUR SOUP WITH RICE NOODLES 40
SPICY PORK STRIPS WITH BLACK FUNGUS 40
STEAMED HONEY PEARS 41
STEAMED PORK DUMPLINGS 41
STEAMED PUNGENT COD WITH CABBAGE 41
STEAMED TRANSLUCENT DUMPLINGS 42
STEAMED WHOLE FISH 43
STIR FRIED VEGETABLES WITH BEAN CURD 43
STIR FRIED SNOW PEAS 44
SUGARED WALNUTS 44
SWEET ALMOND PUDDING WITH DATES 45
SWEET AND PUNGENT LOTUS ROOT WITH PORK 45
ALMOND CHICKEN 45
ALMOND COOKIES 46
ASPARAGUS AND SESAME CHICKEN SOUP 46
ASSORTED VEGETABLES IN A CLEAR SAUCE 47
AUTHENTIC FRIED RICE 48
BARBECUED LAMB ON SKEWERS 48
Top 5 Chinese Recipes Of All Time 48
Win a Free Kindle Fire HDX (or iPad) 50
Important Note From The Author 50
CHINESE FRIED RICE
2 tbsp sunflower or vegetable oil 8 oz Cooked long grain rice 3 oz Smoked incline bacon, finely diced 3 oz Peeled prawns 2 - 3 eggs, beaten 4 oz Fresh or solidified peas, whitened 6 Spring Onions Salt and crisply ground dark pepper Spring onion decorations
Heat the oil in a substantial skillet or wok, until simply smoking. Mix in the rice and panfry for 1 minute, then include the bacon and prawns. Keep on cooking for a further 5 minutes over a high warmth. Clue: on the off chance that you somewhat undercook the rice it won't turn into a sticky wreckage.
Blend in the beaten eggs, peas and spring onions, and cook for a further two minutes. Season to taste.3) Serve sizzling, decorated with spring onion tufts. serves 3-4
CHINESE FORTUNE COOKIES
5 Egg whites 1/2 c Sugar 1/4 tsp Salt 1 c Unsalted margarine (liquefied and cooled) 1 c Flour 1/2 tsp Almond extricate Messages/5 dozen Pre-heat stove to 375 degrees. Put egg whites in a bowl,next include the sugar and salt and blend until the sugar has broken up and the blend is thick and glossy. Progressively beat spread into egg white blend. Next mix in the flour and include almond separate. Utilizing a measuring spoon, drop by teaspoonfuls, well separated, onto a lubed or non-stick preparing sheet.
Heat just 1 sheet at once for 7-8 minutes, or until the edges are daintily cooked. Working rapidly, put a message in the focal point of every treat, and overlap down the middle while still warm. Place the still-warm collapsed treats in cool biscuit tins to shape. Cool totally before putting away. Makes around 60 treats.
SWEET & SOUR SAUCE
3/4 c water 3/4 c cocoa sugar 1/2 c juice vinegar 3 tbsp cornstarch 2 tbsp soy sauce 1/4 c water
Convey c water to bubble, then include sugar,and blend, cook until sugar breaks up. Include vinegar, and cook 1 more min.
In the mean time blend cornstarch, soy sauce, and staying cool water to frame a glue. At that point mix into thicken blend .**due to the causticity of the vinegar it's best to utilize a polish search for gold sauce.
SZECHUAN CHICKEN
1 lb. boneless chicken bosom, cubed 4-6 carrots, cut into 1/4" pieces 1 can bamboo shoots 12-15 dried hot peppers cooking oil
~~Sauce~~
6 tbsp. soy sauce + 3 tbsp. Water (or 9 tbsp. of low-sodium soy sauce) 2-3 tbsp. cornstarch hacked crisp ginger or powdered dry ginger (to taste) 3 tbsp. sherry (discretionary)
Blend the elements for the sauce in a dish.
Place the peppers and 1 tbsp. of cooking oil in a wok. Chestnut the peppers under medium-high warmth and evacuate them to a plate. Include the cubed chicken and cook until pink shading vanishes (2-5 min). Expel the chicken from the wok. Include 1 tbsp. of oil to the wok, and include the carrots. Panfry until carrots start to diminish. (In the event that you incline toward delicate vagetables, you can add a few tbsps of water to the carrots and steam them for 5 min. or somewhere in the vicinity).
Include the bamboo shoots and panfry 1-2 minutes. Include the peppers, chicken, and the sauce to the wok. Blend under medium warmth until the sauce thickens. Present with rice.
SZECHUAN NOODLES
1/4 c Sesame oil Hot Bean glue; to taste 1/2 c Soy Sauce 1/4 c Velvety nutty spread Ginger; ground to taste Pasta; Hot cooked new hom Garlic; minced Scallions; trim shaved
Blend all fixings and add to Pasta; hurl to coat, topping and serve quickly. Just utilize enough Sauce to coat the Pasta. Store any remaining Sauce in the icebox.
SZECHWAN CHICKEN AND CASHEWS
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