If you are interested in Chinese Culture and wand to know more, please meet us in Chinapages.
If you are interested in Chinese Culture and wand to know more, please meet us in Chinapages.
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| Slivered Mutton with Young Ginger |
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7 oz (200 g) lean boneless mutton 2 tsp rice wine 1/2 tsp salt 2 oz (50 g) young ginger 1 medium green pepper, halved and seeded 1 tsp dissolved cornstarch (cornflour) dissolved in 1 tsp water 2 tsp soy sauce 5 tbsp vegetable oil 1 oz (35 g) garlic shoots (substitute 1 tbsp sliced garlic) 1 tsp sweet bean sauce (made from fermented flour, can be substituted with Hoisin sauce) |
2. Mix together the cornstarch-water and soy sauce. Set aside.
3. Heat the oil in a wok to very hot, or until the oil surface ripples. Add the green pepper and stir-fry until they start to wilt. Remove and drain. Add the mutton slivers and stir-fry a few moments. Add the ginger, green pepper, and garlic shoots. Stir-fry several times. Stir in the sweet bean sauce. Stir the cornstarch sauce and add. Cook, stirring until thickened. Remove and serve.
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| Mongolian Hot Pot |
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1 lb (500 g) lean boneless leg of lamb lamb tail fat, sliced ginger slices scallion slices soy sauce For the dips sesame paste fermented bean curd shrimp oil soy sauce vineger rice wine preserved Chinese chive flowers preserved sweet garlic Chinese coriander, chopped (or cilantro) chili (chilli) oil Cooking utensil: a charcoal-burning fire pot for cooking at the table. |
2. Half-fill the fire pot with boiling water. Add the sliced scallion and ginger, mutton tail fat, and a little soy sauce. Cover the pot lid tightly. Fill the chimney with burning charcoal and bring the stock to a boil.
3. To eat, the diners mix their own sauces from the condiments and seasonings. Then they pick up the mutton slices and cook them in the boiling stock for a few seconds, until the meat turns pinkish-white. The meat is then dipped into the sauce. The best pastry to go with the meat is shaobing - the Chinese baked sesame cakes.
Note: If you do not own a Chinese fire pot, use a saucepan on a hot plate, or an electric wok.
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| Curried Beef |
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14 oz (400 g) lean boneless beef 3 cups (750 ml) vegetable oil for deep-frying; uses about 2 1/2 oz (75 ml) 2 tbsp curry oil 1/4 tsp ginger, chopped 1/4 tsp garlic, chopped 1/4 tsp onions, chopped 1/4 tsp hot red chili (chilli) pepper, chopped 2 tsp rice wine 2 oz (60 ml) clear stock 1/4 tsp salt, or to taste 1/2 tsp sugar 1 tsp cornstarch (cornflour) dissolved in 1 tsp water 1/4 tsp MSG |
2. Heat the oil in a wok over low heat to very hot, 350¡ãF(180¡æ). Deep-fry the beef until it is cooked through. Remove beef, drain, and set aside.
3. Pour the oil out of the wok, leaving a thin film one the bottom. Reheat until a haze appears on the oil surface. Add the curry oil, ginger, garlic, onions, chili pepper, rice wine, stock, salt, MSG and sugar. Stir the cornstarch to blend and add. Add the beef, stir-fry for 2 minutes, or until the sauce is thickened. Sprinkle with sesame oil and serve.
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| Tender Stewed Beef |
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10 1/2 oz( 300g ) beef shank 1/3 oz(10 g) ground cassia bark 3 1/2 tbsp sugar 2 tsp fresh ginger, sliced 5 tsp soy sauce 2 tsp scallions, chopped 5 tsp rice wine 3 tbsp sesame oil |
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Deep-Fried Beef or Mutton Rolls |
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1 lb (500 g) lean boneless beef or mutton 4 tsp salt 1/4 tsp ground Sichuan peppercorns 1/2 tsp scallions, chopped 2 tsp cornstarch (cornflour) 3 tsp flour 3 dried bean-curd sheets 2 cups (500 ml) vegetable oil for deep-frying 1/4 tsp spiced pepper-salt (see p.10) 1/4 tsp MSG |
2. Mix the other 1/4 tsp of cornstarch with the flour and enough water to make a thick paste.
3. Soak the bean-curd sheets in warm water until soft. Take 1 sheet and spread the paste on the upper surface. Spread 1/3 of the meat filling lengthwise down the centre, leaving room at the bottom and on both sides. Fold up the bottom flap and start rolling. Midway, fold the two side flaps towards the centre. Continue rolling (see Illustration I). Seal the open end with a dab of flour paste. Repeat with the other two rolls.
4. Place the rolls on a heat-proof dish and place in a steamer. Steam until the meat is cooked. Remove the rolls. Wrap each tightly in a piece of clean cheesecloth. Let stand until cool, then unwrap and cut crosswise into 1-inch or 30 mm long sections.
5. Heat the oil in a wok over medium heat to 400°(205²C), or until a piece of scallion green or ginger quickly turns brown when tossed into the oil and a haze appears above the surface. Add the rolls and deep-fry until reddish-brown. Remove and drain well. Sprinkle with the spiced pepper-salt and serve.
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| Simmered Oxtail |
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1 lb (500 g) oxtail 4 tbsp (60 ml) vegetable oil 2 cloves star anise 1/2 tsp scallions,shredded 1/2 tsp fresh ginger,shredded 1/2 tsp garlic,sliced 1 tsp sweet soybean paste 4 tsp soy sauce 1/2 tsp sugar 6 cups (1,500 ml) beef stock 1/4 tsp sesame oil 1/4 tsp MSG |
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