Li Xin - The #1 Delicious Chinese Cookbook of 2016 101 Easy Chinese Recipes

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