Pork Rice Paper Rolls

How to Make Pork Rice Paper Rolls

Pork rice paper rolls are a delicious dish that as well as being incredibly delectable,only contain 7 grams of fat!

(Serves 3-4 people)

Ingredients

• 360 grams (12.7 ounces) minced pork
• 1 teaspoon Vietnamese spice
• 1 clove of garlic, crushed
• 1 teaspoon of fresh ginger, grated
• 360 grams (5 cups) Chinese cabbage, shredded
• 5 green onions, sliced
• 1 tablespoon soy sauce
• 1/4 cup (50 mL) oyster sauce
• 1/3 cup (5 grams) coriander leaves, chopped
• 12 rice paper sheets

Dipping Sauce

• 1/2 cup (120 mL) sweet chili sauce
• 5 tablespoons lime juice
• 1 tablespoon coriander leaves, coarsely chopped

1. 
   1
   Cook the pork with no oil in a fry pan with the spice, garlic and ginger until the pork is cooked.
2. 
   2
   Add the cabbage, onions, soy sauce, oyster sauce and 1/3 cup coriander.Cook until the cabbage goes soft and kind of translucent.
3. 
   3
   Put a sheet of rice paper in a bowl of warm water until it goes soft and pliable, lift the sheet from the water and place on a clean bench. Pat dry with a paper towel.
4. 
   4
   Place 2 heaped tablespoons of the mixture in the centre, fold the sides in and roll up. This should make approximately 10 rolls.
5. 
   5
   Place the rolls in a single layer in a steamer set over a large saucepan of shimmering water and steam for about 4-5 minutes.
6. 
   6
   To make the dipping sauce, combine all the dipping sauce ingredients in a bowl and serve with the rolls.

Kung pao chicken

How to Make Kung Pao Chicken

Ingredients

• 16 ounces (460 grams) chicken, preferably chicken breast
• 9 dried red chilies, cut into 1/2 inch pieces and seeds removed
• 2 ounces (55 grams) cashew
• 1 teaspoon ginger, chopped
• 2 cups (1 pint, 500 mL) oil, for deep frying

Marinade

• 2 tablespoons cornstarch
• 1 tablespoon water
• 1 tablespoon soy sauce

Sauce

• 1 tablespoon soy sauce
• 1 tablespoon rice wine
• 1 tablespoon sugar
• 1/2 tablespoon vinegar
• 1/2 tablespoon cornst

1. 
   1
   Cube and marinate the chicken. Start by removing any excess fat from 1 pound of chicken breast and then slicing it into one inch cubes. Now place the chicken into a clean bowl and add a marinade comprised of 1 tablespoon water, 1 tablespoon soy sauce, and 2 tablespoons cornstarch. Mix this with the chicken thoroughly. Set this aside at for about thirty minutes to fully marinate the chicken.
2. 
   2
   Make stir-fry sauce. While the chicken is marinating you can make your sauce. You are going to add 1/2 tablespoon vinegar, 1 tablespoon rice wine, 1 tablespoon soy sauce, 1 tablespoon sugar, 1 tablespoon sesame oil and 1 teaspoon cornstarch. Mix that around and set it aside. When your chicken is done, you are ready to stir fry. Have your sauce ingredients ready so that you can add them to your pot.
3. 
   3
   Deep fry. Fry 1/2 cup raw cashews until they turn a golden brown. This will take a few minutes as you don't want the oil too hot so you don't burn the cashews. Scoop some up every once in a while just to check the color. Again, you are looking for a nice golden brown. So once you are have reached a golden brown color, strain the cashews.
4. 
   4
   Stir fry. You can add a little bit of gingers, one or two grates of ginger on your microplaner. When the 9 chilies have turned black, you can add the remaining ingredients. Stir your sauce ingredients around making sure that you have no clumps of cornstarch. Add your sauce and mix. Also, grate into the wok one or two grates of ginger. Turn off the heat and your Kung Pao chicken is ready.
5. 
   5
   Finished.

SWEET AND SOUR PORK

How to Make Chinese Sweet & Sour Pork or Chicken

Ingredients for Sweet and Sour Sauce

• 2-1/4 cups (450 grams) Sugar
• 1-1/3 cups (315 ml) Water
• 2/3 cup (160 ml) Ketchup
• 1/2 cup (120 ml) Pineapple Juice
• Cornstarch
• 1 cup (235 ml) Distilled White Vinegar

Ingredients for Batter

• 1/8 teaspoon Salt
• 1-1/4 teaspoons Sugar
• 2 Tablespoons Flour
• 2 teaspoons Cornstarch
• 1 Egg

Ingredients for Main Dish

• 1 cup (165 grams) Pineapple Chunks
• 1 cup (150 grams) Green Pepper-- diced
• 1 lb (455 grams) Chicken or Pork-- 1/2" cubes

Steps

1. 
   1
   Make the sweet and sour sauce first. Combine water and sugar heat until the sugar is dissolved.
2. 
   2
   Add ketchup and pineapple juice bring to a full boil.
3. 
   3
   Thicken with corn starch mixed in small amount of water.
4. 
   4
   Make thick (so adding vinegar will not become too thin).
5. 
   5
   Add vinegar. Do not boil after adding vinegar.
6. 
   6
   Set aside.
7. 
   7
   Add pineapple chunks and green pepper just before serving.
8. 
   8
   Prepare the pork or chicken.
9. 
   9
   Mix batter ingredient's in proportions enough to cover pork on all sides.
10. 
    10
    Add 1/2 inch cubed fat free meat in bowl when meat is covered on all sides and place individually into deep fat fryer.
11. 
    11
    Fry to a light brown color. Cover with sweet & sour sauce.
12. 
    12
    Add pineapple & green pepper chunks.
13. 
    13
    Serve over white rice.

Bamboo Rice

Bamboo Rice

Stalks of rice raw material: sticky rice;

Bamboo meal ingredients: peas, chicken, sausage, white fungus, bamboo shoots, sugar, red wine, soy, oyster sauce

Bamboo meal practices:

1. glutinous rice with clear blisters more than four hours, joining all the spices and meat, cured more than half an hour; tender tips of bamboo shoots, sausages were coarse; Tremella shredding; bamboo transverse cutting rings;

2. after half an hour all the materials of all Bowl mix to be used;

3. the bamboo tube longitudinal split;

4. sections, each section in the other half knots knocked out;

Traditional Chinese Medicine

Stewed pigeon with Huangqi

Stewed pigeon with Astragalus material: pigeon 1, Astragalus 10 g, 10 g of lycium barbarum, ham a little;

Stewed pigeon with Astragalus approach:

1. wash the pigeon back chop block; ham; Astragalus, Chinese wolfberry rinse with water.

2. a soup pot, placed in the pigeon, and add appropriate amount of water, boil 2 minutes after the fire, and rinse.

3. Zhuo over pigeon, Astragalus, ham plate, placed in the pot with ginger, adding enough water to boil.

4. turn small fire slow-simmered, non-rolling roll makes the pot of soup is like.

5. 40 minutes after joining Chinese wolfberry, continued to stew after 10 minutes plus a dash of salt seasoning.

Mongolian

Milk Crucian carp stuffed with pork

Crucian carp stuffed with pork and milk ingredient: carp, milk, pork and onions;

 Practice of Crucian carp stuffed with pork and milk:

1. Milk, not to say that when fish soup-and-drop of milk, but an indication of the soup is very white, like milk, pork chop, mix good seasoning used. Fish kill good wash, dry surface water, Fish Maw with minced meat into.

2.  The Pan hot, plus ginger, fish into FRY. When FRY not to have been turned over, skin of fragile. Fried well add a little cooking wine, cover lid slightly bored for a moment. In cold water, add onions, boiled by the fire.

3. The boil after a small fire, remain in the soup has been boiling State, until the white fish soup, salt, monosodium glutamate fine taste.

Warm Tip:

Milk nutritious, easy absorption, cost-effective, easy to digest food, is the most "near-perfect food", it is called "white blood", is the ideal natural foods. Fish scales belly wash, pour some wine in into the basin, will be able to get rid of fish smell and taste the fish is fresh.