"CRAB MUSHROOM SAUCE"

Crab, then surely people have eaten a lot, but this dish is made ​​from only the mo-repairs. Try the kitchen shall comply with the following formula to discover new flavorsIngredient  - 150 g crab meat

- 150 g abalone mushrooms

- 1 tablespoon tomato sauce in a bottle

- 1/3 teaspoon pepper

- 1 teaspoon of the chopped green onion

- 1 teaspoon salt

- 1 teaspoon sugar

- 1 teaspoon sesame oil

- 1 tablespoon oil

- 1/2 teaspoon cornstarch, coriander for decoration.

Method:

- Crab meat 1/4 teaspoon salt + pepper + sesame oil + 1/2 teaspoon of the onion, spicesto infuse for 15 minutes, stir-fried crab with 1/2 tablespoon oil. Set aside.

- Mushrooms in brine diluted 5 minutes, rinse water, cut off legs, squeeze out any excessear mushrooms, remove the leaves, fried in oil for aroma of mushroom head + 1/4teaspoon salt and mix well on high heat for 5 minutes, prompted to draw mushrooms aside.

 Mix cornstarch + water + yeast + sugar tomato sauce, north of this mixture on the stove-stirring for comparison.

- Showing mushrooms on a disc, put crab meat on top, sprinkle pepper, cilantrodecorations, pour tomato sauce mixture to the user

"FRIED PORK WITH CHILLI"

In China,  there are eight great traditions of Chinese cuisine. Hunan cuisine is one of these, Firied Pork with chili  is a classic Hunan dishes, every household would know how to do it in Hunan. Remember there is a rule, the quantity ratio of pork and chili is 5:3. And then lets start to prepare ingredients be for learn this recipe.

Ingredients:

250g pork
150g fresh chili
1 green garlic
and a little bit oil, salt, monosodium, soy sauce and wine.


Now we can start cook Fried Pork With Chili.
   Processes:

                                  Firstly, pork should be cut and mix some salt and soy sauce
                                  with pork which will be tasty when it is pickled.

                                    Then cut fresh chili to some small rectangle.

               Hot pot, put oil first, then put the pork fried 7.8 mature, packed fried pork.

                      Hot pot, put oil with the chili fry (fry of the time put a little wine can
                                        keep chili bright green), put a little soy sauce, salt.

               Lastly, originally 7, 8 mature meat flavours fry pan joined together put down
                          a few times with some green garlic, then add monosodium to improve
                                      tasty, immediately shut fire.

                                 Freshly tasty Fried Pork with Chili is cooked, let's enjoying it.

"LEED FRIED EGGS"

Nowadays, more and more people want to learn how to cook, because it is a survival ability and an art. So, the online recipes  become essential for them. In China, Leek Fried eggs can be described as  the most popular dish, cheap enough, and it helps digestion. If you are lazy, no worries about it is hard to learn and complicated. It is very easy to learn. Ingredients and processes will be shown blow.

Ingredients:

20 g of salad oil
 1 g of chicken powder
 2 g of salt
 45 g of vegetable oil
some leeks and eggs

Processes:

 

The leeks should be washed.

cut the washed leeks to sections.

Eggs shoud be peeled into the pot, put a small amount of water, edible salt, mix well.

Pan into the oil pan, add stir the egg fluid. Slowly burning, blistering after mixing with a shovel.

Stir eggs into the dish.

then just fry leeks and heated oil in pan.

the leeks can be added some salt, then put into fried eggs, fry, and add chicken powder.

yummy leek fried eggs has finished.

"CRISP TOFU COOKED IN TOMATO PEPPER SAUCE"

                              Crisp tofu cooked in tomato pepper sauce


Ingredients
200ml (7 fl oz) vegetable oil
500g (1 lb 2 oz) silken tofu, drained and cut into 3cm (11/4 inch) cubes
1 tbsp minced garlic
1 tbsp minced red Asian shallots
1 birdseye chilli, finely sliced
4 ripe tomatoes, roughly chopped
1/2 tsp sea salt
2 tsp sugar
2 tbsp fish sauce
3 spring onions (scallions), cut into 5cm (2 inch) lengths
1 tsp freshly ground black pepper
2 coriander (cilantro) sprigs, to garnish

Preparation

Pour the oil into a wok and heat to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds.


Add the tofu, cooking it in two batches to ensure the oil stays hot, and deep-fry until crisp. Remove the tofu with a slotted spoon and transfer to kitchen paper to drain.


Transfer the deep-frying oil into a deep bowl, leaving about 1 tablespoon of oil in the wok.


Add the garlic, Asian shallots and chilli to the wok, and stir-fry for 1 minute or until fragrant.


Add the tomatoes, salt, sugar and fish sauce. Stir and allow the tomatoes to break down.


Add 100ml (31/2 fl oz) water to the wok, bring to the boil, then reduce the heat to a low simmer for 10 minutes.


Add the crisp tofu, spring onions and black pepper, folding it all together, and simmer for no longer than 1 minute as you want to keep the crisp texture of the tofu.


Garnish with coriander.

"SWEET AND SOUR FISH SOUP"

Do you like soups, especially fish soup! Today, I will show you how to make one kind of Chinese soup which is tasted a little bit of sweet and a little bit of sour. It is also very famous in Vietnam. People like to eat it with rice and fish sauce. Sometime, they make it as a hot pot.

Ingredients:

3 tablespoons tamarind paster or 3 tablespoons lime juice

7 cups water or 7 cups fish stock

2 tablespoons palm sugar or 2 tablespoons white sugar

2 large tomatoes, skinned and sliced

1 thick celery rib, chopped

1 tablespoon fish sauce

10 ounces cod or 10 ounces white fish fillets, cut into bite size pieces

3 ounces bean sprouts

1 teaspoon finely chopped red chile

 mint or sweet basil or fresh coriander leaves.

Directions:

1. 1) Steep tamarind paste in cold water from allowance and strain into pot.
          
2. 2) Or if using lime juice, add it to the water or fish stock.
   
   
3. 3) Combine liquid, sugar, tomatoes, celery and fish sauce, and simmer for 15 minutes.
   
   
   
4. 4) Add fish, bean sprouts and chilies and simmer for 3 minutes.
                      
5. 5)  Serve in individual soup bowls and garnish with plenty of mint, sweet basil or coriander, or all three.
   6) Serve with a side dip of Fish Sauce and Rice

   
   THANK U!!!

"NINH BINH SNAILS COOKED IN LAMONGRASS AND CHILLY"

Ingredients:
2 lemongrass stalks, bruised and sliced into 4cm lengths
6 lemon leaves
2 chillis, bashed
1 knob ginger, pounded
300g snails, washed in salted water 3 times


Dipping sauce
2 tbsp fish sauce
2 tbsp sugar
1 tbsp vinegar
1/2 cup water
1 chilli, diced
1 tsp diced garlic
1 tsp sliced lemongrass
2 lemon leaves, finely sliced


Preparation:

To make the dipping sauce, mix and combine ingredients well.


In a saucepan, add 2 cups of water, lemongrass, lemon leaves, chilli and ginger.


Bring to the boil, then add snails. Cook, covered, for 5 minutes.


Transfer to a bowl and serve with the dipping sauce.

this is a very native vietnamese tradition dish, it tastes good with fish sauceand especially when eating like a family.
THANK YOU!

"SQUID FILLED WITH PORK AND NOODLES"

Ingredients


4 dried Chinese mushrooms (Vietnamese pantry)
25g cellophane noodles (Vietnamese pantry)
8 small squid (about 1.5 kg in total)
300g pork shoulder, minced
2 red Asian shallots, finely diced
2 garlic cloves, finely chopped
1 handful coriander leaves, chopped
2 tbsp fish sauce
½ tsp caster sugar
1/3 tsp freshly ground black pepper
Vegetable oil, for frying
Dipping sauce, to serve


Preparation

Soak the mushrooms in boiling water for 20 minutes, then drain and squeeze to remove excess liquid. Chop the mushrooms, discarding the tough stems.


Prepare the noodles by immersing in hot water for 1 minute, then refresh in cold running water. Cut the noodles into 2 cm long pieces with a pair of kitchen scissors.


Clean the squid by holding the body with one hand and the head with the other. Gently pull, taking care not to burst the ink sac, and the head and tentacles will come away. Remove the clear cartilage, rinse the squid inside and out, then pat dry. Remove and discard the head. Finely chop the tentacles or mince in a food processor.


To make the filling, combine the minced tentacles, mushrooms, noodles, pork, shallots, garlic, coriander, fish sauce, sugar and pepper and mix well. Firmly pack the squid tubes two-thirds of the way, ensuring there are no air pockets. Secure the ends with skewers or toothpicks.


Heat a layer of oil in a frying pan over medium-high heat and fry the squid for 5 minutes, then pierce the squid several times to release any trapped liquid. This will cause the oil to spit, so take care. Cook the squid for a further 10 minutes, turning them on occasion so they colour evenly.


Take the squid out of the pan and remove the skewers. Slice into 2cm discs and drizzle with the cooking juices. Serve with dipping sauce.