Chinese CuisinesHeather Brousseau

Chinese Cuisines The following slides are on China’s food

recipes & methods.

Enjoy!!

Shrimp Won- Ton Shrimp Won-Ton 1/3 lb raw Shelled shrimp 1/4 t rice wine 1/4 t salt 1/2 t cornstarch 1/4 t MSG (optional) 1/4 cup bamboo shoot diced 1 t chopped ginger root 30 won ton skins Rince and de-vein shrimp, drain and cut each into 3 pieces; mix with rice win, salt, cornstarch and MSG. Add bamboo shoot and chopped ginger root. mixing thoroughly. Taking one won-ton

skin, put a teaspoon of filling in the center. Trace water with fingertips along edge and fold over to form triangle with filling in the center. Bring the two outside corners together and using another drop of water, pinch the 2 edges together to seal.

Boil 6 cups of water; add won ton and green vegetable; cover. When won tons rise to the surface of the water remove, won-ton with green vegetables drain and portion into serving bowls with soup and seasoning. Soup for Wonton 6 C stock 1 t rice wine 1 1/2 t salt 1 T shredded gingger root Heat all above ingredients to boiling. Seasoning in each bowl 1/4 t black pepper 1/2 t sesame oil 1/2 T soy sauce 1 T chopped green onion

Put these into each individual serving bowl.

Chinese Cooking Methods

Roasting - Roasting is not family cooking in China, since few Chinese kitchens have facilities for roasting. Only restaurants go much into roasts and Cantonese restaurants excel especially in these. In roasting, raw ingredients are marinated in seasonings before being roasted in an oven or barbecued over direct heat from charcoal fire, with the roast turning slowly round and round. Marinades is added inside and out from time to time so that the skin remains smooth and shiny, instead of rough and flaky, and the meat remains juicy instead of powdery. The Peking duck is one of China's most famous dishes cooked this way. Families can go to food shops to buy roast meat or poultry and eat it cold. But for the crisp juicy hot roast duck, one has to go to a restaurant.

Boiling Strictly speaking, this means cooking food in boiling water (A liquid is

boiling when the surface is continually agitated by large bubbles). Violent boiling should be avoided. It wastes fuel; it does not cook the food any faster, it tends to make the food break up and so spoils the appearance; the liquid is evaporated too quickly with the consequent danger of the food burning. There are one or two exceptions to this rule; for example, when one wants to drive off water quickly from syrup or a sauce to make it thicker, than violent boiling with the lid off hastens the process.

Chinese Cooking Utensils Some of the things to cook with for Chinese are the same as in the Wes t. Others are quite

different. However, most Chinese dishes can be prepared and cooked with the equipment found in the normal home kitchen with perhaps, a few smallish additions. A good supply of pots and pans of various sizes should be handy. In general, slow cooking dishes should have thicker pots and faster cooking things should have thinner ones. In the recipes, skillet means any shallow, thin pan which oil can be heated quickly for various forms of frying.

Deep frying, of course calls for something deep enough in which to float the pieces to be deep

fried.

Claypot Sea Cucumber Chinese Recipe - Claypot Sea Cucumber Ingredients: 2 soaked seas cucumber

80 gm crab meat80 gm prawn, 3x3 soaked mushroom, sliced15 gm carrot, sliced10 gm ginger, sliced4 sweet bea

1 sprig spring onion, shredded½ tsp chopped garlic

Seasoning: 1 tbsp oyster sauce

1 tbsp light soy sauce½ tsp salt½ tsp sugarDash of sesame oil1 tsp Shaoxing wine¼ cup water

Thickening: 1 tsp cornflour solution

Soft Shell Crab in Plum Sauce Chinese Recipe - Soft-Shell Crab in Plum Sauce Ingredients: 450 gm soft shell crab (2x)

1 red chilli, diced

1 sprig onion, diced

2 tbsp cornflour Plum Sauce: 2 tbsp sweet vinegar

40 ml sour plum sauce

1 ½ tsp vinegar

½ tbsp sugar

½ tsp salt

½ tsp cornflour

Stir Fried Prawn in Special Sauce Chinese Recipe - Stir Fried Prawn in Special Sauce Ingredients: 450 gm tiger prawn, about 9x

1 tsp chopped garlic

15 gm tangerine peel, minced

2 red chillies, minced

½ tsp salt

1 tsp cornflour Seasoning: ¼ tbsp water

1 tbsp oyster sauce

½ tbsp light soya sauce

1 tsp sugar

1 tsp vinegar Thickening: 1 tsp cornflour solution

Hakka Yong Tau Foo Malaysian Recipe : Hakka Yong Tau Foo Ingredients: 10 pieces of semi-soft white tofu For the broth: 100g soy sauce

1/5 liter water or chicken stock

1/8 tsp salt

1/8 tsp pepper Filling paste: 300g minced pork

200g minced prawn

75g salted Tenggiri fish

1 large egg, beaten lightly

1 tbsp oyster sauce

½ tbsp sesame oil

½ tsp pepper

The End!!! Learning Chinese has

been a wonderful experience.

I really enjoyed learning everything about it.

I hope to learn a little bit more of China’s culture and language.