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No Wok Takeout 80 Chinese Cooking Uncovered; 80 Secret, Delicious Ready-In-A-Snap Chinese Cooking Recipes Revealed
By Victoria Love
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Top 80 Chinese Appetizer, Main Dish, One Dish, Dessert, Salad, Soup, Lunch And Snack Recipes
Ingredients For Latkes 2 medium potatoes 3 green onions, finely chopped 1 egg 1 1/2 tablespoons cornstarch 1 teaspoon salt 2 tablespoons vegetable oil For Chinese Dipping Sauce 1 teaspoon sesame seeds 1 clove garlic, minced 1 green onion, finely chopped 4 tablespoons soy sauce 2 tablespoons white vinegar 2 teaspoons sesame oil 1 teaspoon sugar Directions First of all, take potatoes, grate them and mix these grated potatoes with green onions. Beat the eggs. Blend in cornstarch. Blend in salt Take egg mixture and pour this into potatoes, coat well. Drop the potato mixture by tablespoonfuls in one tablespoon of oil in saut pan over moderately high temperature setting and flatten them Cook for FOUR min per side or till become golden in color. Drain properly well. For preparing sauce, toast the sesame seeds over moderately high temperature till slightly brown in color, mixing the pan frequently. Take seeds and mix with the other items. You can serve this delicious recipe with latkes.
Ingredients 1 (5 lb) duck 2 teaspoons salt 1/3 cup vodka 3 tablespoons honey 3 cups water 6 slices fresh ginger For serving: to taste Mandarin pancake to taste green onion, ends sliced to make a brush to taste hoisin sauce 1 cucumber, peeled and cut in slivers Directions First of all, take duck and wash it and then dry it both the inside and outside. After this, rub the salt into cavity. Place the duck on a dish. Spoon the vodka all over duck. And rub the whole duck. Then let it rest for FOUR hrs. Take honey and dissolve in water and after this, rub this all over duck. Let it dry for a minimum of FOUR hrs.
Put ginger inside duck. Then put duck on rack in pan along with water in it. Keep the duck above water. Cook for hour at 375 and lower the temperature to 3oo and keep on roasting for 60 min Then raise the temperature to 375 and keep on roasting till skin become crunchy and brown in color all over.
Ingredients GINGER-SCALLION SAUCE RECIPE 2 tablespoons grated ginger 2 spring scallions, very finely chopped 1/4-1/2 teaspoon salt 1 -2 tablespoon peanut oil 1 tablespoon sesame oil GARLIC AND GREEN PEPPER OR HOT CHILI PEPPER SAUCE RECIPE 2 -3 tablespoons of finely chopped green peppers 2 cloves garlic, crushed 1/4 teaspoon sugar 2 tablespoons peanut oil 2 tablespoons soy sauce 1 tablespoon red rice vinegar 1 tablespoon sesame oil OYSTER SAUCE RECIPE 1 tablespoon light soy sauce 2 tablespoons oyster sauce 1 tablespoon peanut oil 1 tablespoon soup stock Directions For the preparation of ginger scallion sauce; take the ginger and mix with salt and scallions and put in a dish. Heat two oils. After this, pour this over G-S mixture and mix. Add the rest of items according to your own choice and taste. Before adding the heated oil, add one tsp of soy sauce, one tsp of fish sauce, pinch of white pepper. For preparation of garlic and green pepper sauce; take green pepper and mix with sugar, and garlic in a dish. Heat the peanut oil and pour this over the mixture. Add the remaining items and blend well.
And put aside for hour. For the preparation of oyster sauce; blend all of the items.
Ingredients PAPER WRAPPED CHICKEN 1 1/2 lbs. boneless skinless chicken breasts 2 green onions, finely chopped 40 -50 pieces aluminum foil, cut into 5 x 6 inches 1 tablespoon hoisin sauce 1 tablespoon soy sauce 1 tablespoon sherry wine 1 tablespoon oil 1 teaspoon sesame oil 1 garlic clove, minced 1/4 teaspoon pepper 1 teaspoon sugar 2 teaspoons cornstarch Directions Chop the chicken into pieces Then put in shallow pan and use green onions as sprinkle over the top. Blend all of the marinade items and pour all over chicken. Allow to marinate for 120 minutes. Wrap each chicken piece in square and put in one layer on cookie sheet. Bake for TWELVE minutes at 450 degrees Fahrenheit.
Ingredients 1/3 cup soy sauce 1/3 cup plum jelly 3 tablespoons water 2 tablespoons dry sherry 2 garlic cloves, minced 1 teaspoon five-spice powder 2 lbs. pork baby back ribs, cut into single ribs Directions Take the soy sauce, plum jelly and whisk them together with water, sherry, garlic and 5 spice powder till jelly is mixed and dissolved. Let the mixture to cool. .Font size:
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