Hi and welcome to my article illustrating how I prepare some of my favorite Chinese meals in the comfort of my own cooking area. Today I'll teach you how to put together 2 simple dishes that look deceptively unassuming but are really delicious. To begin with, we check out one of my children's favourite munchies - pickled cucumber.
Do not snicker or give me that look of disgust! It's better than it seems so I like to recommend you try it out for yourself.This is a simple dish but it needs to be prepared half a day in advance.My version of this dish can serve up to 4 and the components are as follows. You have to 3 oriental cucumbers, half a medium-sized carrot, 2 tablespoons of white rice vinegar, 5 cloves of garlic, 1 sliced chilli pepper, three teaspoons of salt and 1 teaspoon of sugar
The cooking technique is listed below. Scrub cucumber skin properly (don't peel). Minimize cucumbers lengthways into quarters. Reduce crossways into finger-size pieces. Slice carrot into matchstick-sized slivers.Scatter 2 teaspoons of salt over cucumbers and carrot. Combine in.Refrigerate for 1 to 2 hours (longer time equals more tender vegetables).Rinse off salt and drain.
Add remaining teaspoon of salt, rice vinegar, garlic, chilli pepper, sugar. Combine well.Chill for an additional three to four hours, mix and serve. Important thing to record. For a variation add a teaspoon of finely diced ginger. You possibly can substitute the cucumber with different greens, akin to kohlrabi, cabbage or Chinese language cabbage.
Next up is a family favorite which is Chinese Fried Rice.Not like white rice which is all the time served in particular person bowls, fried rice with its many elements, is taken into account virtually a whole meal and is served on a communal plate. A majority of Chinese though, want to devour it with a soup and no less than 1 vegetable dish.
Preparing rice to Make Fried Rice The trick with fried rice is ending up with a dish that is neither too dry or too soggy. You should not use freshly cooked rice as it's normally too glutinous to make first-class fried rice. Make use of leftover rice, or at a minimal, let simply-cooked rice cool within the pot for an hour with out the lid. You'll be able to stir it to hurry up the cooling/drying process. Then put in in the fridge for a few hours, again with out the lid.
If your rice has been kept in the fridge for a couple of days, it will be fairly dry and you might wish to add a little bit more water to the stock for fried rice. On the other hand, same-day cooked rice might call for a bit less stock.
Do not snicker or give me that look of disgust! It's better than it seems so I like to recommend you try it out for yourself.This is a simple dish but it needs to be prepared half a day in advance.My version of this dish can serve up to 4 and the components are as follows. You have to 3 oriental cucumbers, half a medium-sized carrot, 2 tablespoons of white rice vinegar, 5 cloves of garlic, 1 sliced chilli pepper, three teaspoons of salt and 1 teaspoon of sugar
The cooking technique is listed below. Scrub cucumber skin properly (don't peel). Minimize cucumbers lengthways into quarters. Reduce crossways into finger-size pieces. Slice carrot into matchstick-sized slivers.Scatter 2 teaspoons of salt over cucumbers and carrot. Combine in.Refrigerate for 1 to 2 hours (longer time equals more tender vegetables).Rinse off salt and drain.
Add remaining teaspoon of salt, rice vinegar, garlic, chilli pepper, sugar. Combine well.Chill for an additional three to four hours, mix and serve. Important thing to record. For a variation add a teaspoon of finely diced ginger. You possibly can substitute the cucumber with different greens, akin to kohlrabi, cabbage or Chinese language cabbage.
Next up is a family favorite which is Chinese Fried Rice.Not like white rice which is all the time served in particular person bowls, fried rice with its many elements, is taken into account virtually a whole meal and is served on a communal plate. A majority of Chinese though, want to devour it with a soup and no less than 1 vegetable dish.
Preparing rice to Make Fried Rice The trick with fried rice is ending up with a dish that is neither too dry or too soggy. You should not use freshly cooked rice as it's normally too glutinous to make first-class fried rice. Make use of leftover rice, or at a minimal, let simply-cooked rice cool within the pot for an hour with out the lid. You'll be able to stir it to hurry up the cooling/drying process. Then put in in the fridge for a few hours, again with out the lid.
If your rice has been kept in the fridge for a couple of days, it will be fairly dry and you might wish to add a little bit more water to the stock for fried rice. On the other hand, same-day cooked rice might call for a bit less stock.
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If you would like to get your hands on a killer kung pao chicken stir fry, make sure you read this informative kung pao chicken stir fry blog.
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