yeqiang asked:
Visit www.Yeqiang.com for more Chinese food recipies.
20 Comments
Filed under:
Chinese cooking Video
Archive for April, 2009
Annie Dubois asked:
Feeding you, your family, and your friends means having something delicious that is also healthy. With the healthy awareness of our society, feeding those you care for a healthy meal is a vital part of living life to its fullest. Mexican recipes offer a tantalizing way to not only feed those you care about healthy meals but it also is a colorful addition to any type of meal.
When it comes to finding the best Mexican recipes for your needs, you will find there are copious ways to get the meals you want. Whichever you choose, you will have found a perfect method for your needs. Sometimes, using a combination of methods will serve you best.
Take a look at a few of these great ideas when it comes to finding the Mexican recipes you need for your needs!
Good old-fashioned cookbooks will never go out of style. Cookbooks change over time as do the methods of cooking. When cooking with some of the older cookbooks, it is important to realize that a lot of the ingredients may not be as healthy as they once where. These also help find those specialty meals you want such as those on a vegan diet or low-fat diet.
Cookbooks can be on a specific cuisine or a combination of meals ranging from breakfast to dessert. The type of cookbook you purchase will be well suited for your needs. Of course, make sure the cookbook fits your lifestyle! If you only have an hour in the evening to cook a family meal purchasing a cookbook where meals take all day is not going to be suited for your needs.
With the popularity of the internet, finding Mexican recipes online is another great method to get the meals you want. Delicious additions will be both gorgeously beautiful and healthy if you find the appropriate website for your needs. There are many websites specializing in nothing but recipes – even Mexican recipes!
When doing your hunt online, you will want to insure you have an appropriate printer, ink, and paper. In addition, what one person thinks is fabulous for them may not be fabulous for you. If you see an ingredient you know is not liked in a meal, do not automatically say, “No”. You can often find an appropriate substitute.
Mail order Mexican recipes are another popular addition to our modern society. Joining these types of clubs will get you a nice array of benefits from delicious recipe cards to a place to organize those cards into your own cookbook. Generally, these are mailed out every 6 to 8 weeks depending on the type of club you join.
Mail order is great, and it is always nice to get something in the mail, but you will find you are paying more for this type of Mexican recipe over the long haul. What you have to ask yourself is how much you like getting mail with a nice surprise that will feed the whole family.
Mexican recipes are extremely popular, and you too can insure you have the wonderful meals you need for your needs simply by keeping your options open.
Feeding you, your family, and your friends means having something delicious that is also healthy. With the healthy awareness of our society, feeding those you care for a healthy meal is a vital part of living life to its fullest. Mexican recipes offer a tantalizing way to not only feed those you care about healthy meals but it also is a colorful addition to any type of meal.
When it comes to finding the best Mexican recipes for your needs, you will find there are copious ways to get the meals you want. Whichever you choose, you will have found a perfect method for your needs. Sometimes, using a combination of methods will serve you best.
Take a look at a few of these great ideas when it comes to finding the Mexican recipes you need for your needs!
Good old-fashioned cookbooks will never go out of style. Cookbooks change over time as do the methods of cooking. When cooking with some of the older cookbooks, it is important to realize that a lot of the ingredients may not be as healthy as they once where. These also help find those specialty meals you want such as those on a vegan diet or low-fat diet.
Cookbooks can be on a specific cuisine or a combination of meals ranging from breakfast to dessert. The type of cookbook you purchase will be well suited for your needs. Of course, make sure the cookbook fits your lifestyle! If you only have an hour in the evening to cook a family meal purchasing a cookbook where meals take all day is not going to be suited for your needs.
With the popularity of the internet, finding Mexican recipes online is another great method to get the meals you want. Delicious additions will be both gorgeously beautiful and healthy if you find the appropriate website for your needs. There are many websites specializing in nothing but recipes – even Mexican recipes!
When doing your hunt online, you will want to insure you have an appropriate printer, ink, and paper. In addition, what one person thinks is fabulous for them may not be fabulous for you. If you see an ingredient you know is not liked in a meal, do not automatically say, “No”. You can often find an appropriate substitute.
Mail order Mexican recipes are another popular addition to our modern society. Joining these types of clubs will get you a nice array of benefits from delicious recipe cards to a place to organize those cards into your own cookbook. Generally, these are mailed out every 6 to 8 weeks depending on the type of club you join.
Mail order is great, and it is always nice to get something in the mail, but you will find you are paying more for this type of Mexican recipe over the long haul. What you have to ask yourself is how much you like getting mail with a nice surprise that will feed the whole family.
Mexican recipes are extremely popular, and you too can insure you have the wonderful meals you need for your needs simply by keeping your options open.
Filed under:
life
yeqiang asked:
www.YeQiang.com Pork Stew w Baby Squid is typical Shanghai style dish.
Filed under:
Chinese cooking Video
rupinder.nh2009 asked:
Microwave cooking is a convenience way to cook, however knowing the right technique makes you a better microwave chef.
Successful cooking with Microwave oven need to understand the followings points:
Moist, not fat – Choose recipes that are cooked by moisture – steaming, boiling, braising, blanching. For more details www.thanks-giving-recipes.com .Foods that require fat and oil for a change of flavor are not as successful, deep-frying is impossible at all.Browning food – Foods do not brown readily in the microwave oven. You may find the following tips on browning useful.
1. Fat absorbs heat and if you remove foil covering fatty portions of a meat, these will crisp and brown lightly.
2. Baste with oil to give a better crisp to roast. Oil increase the temperature of the meat surface.
3. A browning dish, preheated, will brown food beautifully if you press food down, turning so that all surfaces make contact with the base of the dish.
4. Soy sauce, the ubiquitous flavourer of Chinese recipes, is an excellent browning agent.
Wok aroma – In traditionally stir-fried dishes, sauces are sprinkled round the side of the hot wok. In the microwave oven, we put in the sauce first, giving time for heat to be absorbed and hence release the aroma.
Small – The microwave oven is best therefore for family meals and when entertaining small groups.
Arrange foods – Whether cooking, defrosting or freezing, food should be arranged to take advantage of the principles of microwave cooking. Remember the followings:
1. Microwave activity is greater at the edges, less at the centre. Pieces of food should be placed at the edge of any container. If they are equal size, thicker portions should be placed at the edge or at corners of square containers where they will cook more quickly than the thinner portions in the centre. For more details www.300-chicken-recipe.com.Cook large quantities of food evenly by stopping the cooking cycle halfway, and stirring so that food at edges exchange places with food in the centre.
2. Food cooks quicker in hot spots, so place the container or larger portions of meat in this place.
3. Single layer of food cook evenly. A large lump cooks at the edge first. So freeze in single layers and do not overlap food if you can help it.
4. Raise large portions of roast on a rack for more even distribution of heat. When meat I heated, fat melts to the bottom, and this area will absorb more heat.
Cover – Covering the food will prevent drying of some dishes. The most common cover is cling or plastic wrap. As pressure is build up within a completely enclosed container, however, it is necessary to cover loosely, or leave a gap through which steam my escape.
Shielding food – These part must be shielded with foil to prevent overcooking and drying out. Ensure that foil does not touch the sides of the oven.
Food skin – Food that has a skin or membrane such as liver, tomato and fish, if they are to be left whole, should be pierce or slit, to leave a steam vent.
Microwave cooking is a convenience way to cook, however knowing the right technique makes you a better microwave chef.
Successful cooking with Microwave oven need to understand the followings points:
Moist, not fat – Choose recipes that are cooked by moisture – steaming, boiling, braising, blanching. For more details www.thanks-giving-recipes.com .Foods that require fat and oil for a change of flavor are not as successful, deep-frying is impossible at all.Browning food – Foods do not brown readily in the microwave oven. You may find the following tips on browning useful.
1. Fat absorbs heat and if you remove foil covering fatty portions of a meat, these will crisp and brown lightly.
2. Baste with oil to give a better crisp to roast. Oil increase the temperature of the meat surface.
3. A browning dish, preheated, will brown food beautifully if you press food down, turning so that all surfaces make contact with the base of the dish.
4. Soy sauce, the ubiquitous flavourer of Chinese recipes, is an excellent browning agent.
Wok aroma – In traditionally stir-fried dishes, sauces are sprinkled round the side of the hot wok. In the microwave oven, we put in the sauce first, giving time for heat to be absorbed and hence release the aroma.
Small – The microwave oven is best therefore for family meals and when entertaining small groups.
Arrange foods – Whether cooking, defrosting or freezing, food should be arranged to take advantage of the principles of microwave cooking. Remember the followings:
1. Microwave activity is greater at the edges, less at the centre. Pieces of food should be placed at the edge of any container. If they are equal size, thicker portions should be placed at the edge or at corners of square containers where they will cook more quickly than the thinner portions in the centre. For more details www.300-chicken-recipe.com.Cook large quantities of food evenly by stopping the cooking cycle halfway, and stirring so that food at edges exchange places with food in the centre.
2. Food cooks quicker in hot spots, so place the container or larger portions of meat in this place.
3. Single layer of food cook evenly. A large lump cooks at the edge first. So freeze in single layers and do not overlap food if you can help it.
4. Raise large portions of roast on a rack for more even distribution of heat. When meat I heated, fat melts to the bottom, and this area will absorb more heat.
Cover – Covering the food will prevent drying of some dishes. The most common cover is cling or plastic wrap. As pressure is build up within a completely enclosed container, however, it is necessary to cover loosely, or leave a gap through which steam my escape.
Shielding food – These part must be shielded with foil to prevent overcooking and drying out. Ensure that foil does not touch the sides of the oven.
Food skin – Food that has a skin or membrane such as liver, tomato and fish, if they are to be left whole, should be pierce or slit, to leave a steam vent.
Filed under:
chinese food recipes
Delmondo Sorell asked:
Soup is a comfort food that can be found all over the world. Soup can cheer you up when you’re feeling under the weather, or help you fight the chill on a brisk day. Soup helps us to keep from overeating, but we are careful not to take too much soup. Soups are an excellent way to use leftover grains and beans. Soup is deliciously simple to prepare, quite a cheap meal idea, very nutritious and easy to digest. Soup makes a wonderful meal, and once you make a pot or two, you’ll discover it isn’t really that hard to make. Soups can serve as a main dish when they are hearty and filled with meats and vegetables. Soup can be transferred to a large bowl and kept covered in cling wrap in the refrigerator for up to 4 days, or frozen for future use. Soup helps you include lots of vegetables in your family’s diet.
Soup recipes are always popular but they seem to become even more so when the weather starts to cool down. Soup recipes are versatile enough for any situation, on any day. Soup recipes are actually among the most forgiving of all when it comes to measurements, substitutions, etc. Soup recipes can be made for an appetizer, a lunch or dinner. Soup recipes are not necessarily used just for the winter time, or when you are sick. Soup recipes are warming, good for you and simple to make.
Soup recipes are usually stock or broth-based, like chicken noodle soup, or they can be creamy, like creamy mushroom soup. Chicken noodle soup is warming and pleasing and many of us have fond memories of the homemade chicken noodle soup we enjoyed as children.
Chicken soup can be enjoyed as an appetizer, as a meal in itself or as a comforting drink at any time of the day or night. Chicken soup comes in many varieties, including Asian, Mexican, Japanese, and Thai style soups and there are plenty of international stew recipes also. Chicken soup recipes are low in fat, even more so if you skim the fat from the top of the soup before serving. Chicken soup is cheap and easy to prepare, nutritious and easily digestible, making it a very good food for convalescing people. Chicken soup has been prescribed to cure colds, by draining nasal passages and through the blend of nutrients and vitamins that slow the growth of certain white cells. Cooking a bone in a chicken soup recipe can increase the amount of calcium in the soup recipe too.
Chicken Noodle Soup:
Ingredients:
2 cans chicken broth
2 cans water
1/4 tsp. poultry seasoning
1/2 tsp. crushed dried thyme leaves
1 medium onion, finely chopped
1 large carrot, peeled and sliced 1/4 inch thick
1 stalk celery, sliced 1/4 inch thick
3 cups cooked diced chicken
2 cups wide egg noodles
1/4 cup finely chopped fresh parsley
ground black pepper
Directions:
1. In a large stockpot combine the broth, water, poultry seasoning, thyme, celery, carrot, and onion.
2. Over medium heat, heat to boiling, stirring occasionally then reduce the heat to low. Add the cooked chicken.
3. Cover and cook 15-20 minutes or until vegetables are tender, stirring occasionally.
4. Add the noodles, cook until just tender (about 5 minutes). Stir in the parsley and pepper to taste and serve.
Soup is a comfort food that can be found all over the world. Soup can cheer you up when you’re feeling under the weather, or help you fight the chill on a brisk day. Soup helps us to keep from overeating, but we are careful not to take too much soup. Soups are an excellent way to use leftover grains and beans. Soup is deliciously simple to prepare, quite a cheap meal idea, very nutritious and easy to digest. Soup makes a wonderful meal, and once you make a pot or two, you’ll discover it isn’t really that hard to make. Soups can serve as a main dish when they are hearty and filled with meats and vegetables. Soup can be transferred to a large bowl and kept covered in cling wrap in the refrigerator for up to 4 days, or frozen for future use. Soup helps you include lots of vegetables in your family’s diet.
Soup recipes are always popular but they seem to become even more so when the weather starts to cool down. Soup recipes are versatile enough for any situation, on any day. Soup recipes are actually among the most forgiving of all when it comes to measurements, substitutions, etc. Soup recipes can be made for an appetizer, a lunch or dinner. Soup recipes are not necessarily used just for the winter time, or when you are sick. Soup recipes are warming, good for you and simple to make.
Soup recipes are usually stock or broth-based, like chicken noodle soup, or they can be creamy, like creamy mushroom soup. Chicken noodle soup is warming and pleasing and many of us have fond memories of the homemade chicken noodle soup we enjoyed as children.
Chicken soup can be enjoyed as an appetizer, as a meal in itself or as a comforting drink at any time of the day or night. Chicken soup comes in many varieties, including Asian, Mexican, Japanese, and Thai style soups and there are plenty of international stew recipes also. Chicken soup recipes are low in fat, even more so if you skim the fat from the top of the soup before serving. Chicken soup is cheap and easy to prepare, nutritious and easily digestible, making it a very good food for convalescing people. Chicken soup has been prescribed to cure colds, by draining nasal passages and through the blend of nutrients and vitamins that slow the growth of certain white cells. Cooking a bone in a chicken soup recipe can increase the amount of calcium in the soup recipe too.
Chicken Noodle Soup:
Ingredients:
2 cans chicken broth
2 cans water
1/4 tsp. poultry seasoning
1/2 tsp. crushed dried thyme leaves
1 medium onion, finely chopped
1 large carrot, peeled and sliced 1/4 inch thick
1 stalk celery, sliced 1/4 inch thick
3 cups cooked diced chicken
2 cups wide egg noodles
1/4 cup finely chopped fresh parsley
ground black pepper
Directions:
1. In a large stockpot combine the broth, water, poultry seasoning, thyme, celery, carrot, and onion.
2. Over medium heat, heat to boiling, stirring occasionally then reduce the heat to low. Add the cooked chicken.
3. Cover and cook 15-20 minutes or until vegetables are tender, stirring occasionally.
4. Add the noodles, cook until just tender (about 5 minutes). Stir in the parsley and pepper to taste and serve.
Filed under:
Recipes
Jaydon Parker asked:
There is an interesting and delightful treat for all you fudge lovers out there. These would be the maple fudge. These tasty desserts will be great for parties or for intimate gatherings with friends and family. Everyone will surely love it.
Maple Nut Fudge
2 c Fancy or Grade A Medium Amber Pure Vermont Maple Syrup
1/2 c nuts; chopped
1 tbsp butter Boil syrup to 236 degrees.
Take away from heat then place into a pan of cold water. Cool to room temperature. Stir vigorously until color begins to change, then add nuts. Pour into well-buttered 8″ or 10″ square pan. Cut fudge in squares while warm.
Maple & Walnut Fudge
2 c packed brown sugar
Half of a 10 oz can milk (evaporated) – not condensed!
1/2 lb butter
2 c powdered (confectioners’) sugar
1 c walnuts
1/2 tsp vanilla
1/2 tsp maple flavoring (if desired)
Butter a 9×13-inch pan then set aside. I have determined lining the pan with foil or paper and buttering that makes cutting and removing much easier. Inside a medium-sized saucepan, combine sugar, butter & milk. Bring to a boil over medium heat. Reduce heat very slightly and boil 10 minutes while stirring constantly. No longer! Take out from heat and add icing sugar, vanilla and maple flavoring (if using). Mix thoroughly with hand mixer on medium until thick and glossy – just a couple of minutes. Fold in walnuts then pour in prepared pan. Refrigerate until set.
Note: This recipe also doubles easily. For really succulent fudge double and still use the one pan. It’s thick and decadent, just like it should be. I cut this and freeze it inside a can every Christmas without a problem. Just be sure it’s really well wrapped. Enjoy!
Maple Cream Fudge
1 c White Meadows Maple Syrup Amber Grade
2 c white sugar
1/2 c whole cream
2 tbsp non salted butter
1/4 tsp salt
1/2 tsp vanilla
Put sugar, syrup, and cream in a pan. Boil on med-high, stirring once every few minutes to be sure that they don’t stick to the bottom of your pan. Let cool. Add vanilla, salt & butter – beat until creamy and fudge holds its shape. Put into pan lined with foil folding over the edges and slice into squares. Cool in fridge. Enjoy! Mix 1 part maple syrup with 2 parts melted white chocolate for an optional drizzle.
Maple Creams
1 c (250ml) pure maple syrup (use syrup labeled “Dark amber”)
2 c (400g) sugar
1 c (250ml) heavy cream
2 tbsps light corn syrup
1/2 tsp vanilla extract
1 c (125g) walnut or pecan pieces, toasted Lightly oil a 9- by 9-inch (23-by 23cm) square pan. (If you don’t have a square pan this size, you could use a well- greased cookie sheet.)
Inside a small heavy-duty saucepan (about 2 quarts) mix together maple syrup, sugar, cream, & corn syrup. Fit a candy thermometer to the side of the pan then heat just until temperature reaches 236F (114C), tilting the pan to submerge the bulb, if necessary, to gauge the correct temperature. Remove the pan from heat then transfer mixture into the metal bowl of a standing electric mixer.
Submerge the thermometer in the candy mixture until it has cooled to 110F (43C), which will take a while. When the temperature is 110F (43C), add in the vanilla and beat mixture until it just begins to thicken and loose its gloss. Over mixing will make it grainy, so keep an eye on it. Mix in nuts then spread mixture out into the square pan, patting it in flat with your (clean) hands. Let cool completely, then take out from your pan then slice in squares. To take it out from a square pan, run a sharp knife around the inside of the pan to loosen it, then cut it in half. Use a metal spatula to pry the candy looses a bit (it will be flexible). Invert the pan a shake it to coax your maple cream candy out.
There is an interesting and delightful treat for all you fudge lovers out there. These would be the maple fudge. These tasty desserts will be great for parties or for intimate gatherings with friends and family. Everyone will surely love it.
Maple Nut Fudge
2 c Fancy or Grade A Medium Amber Pure Vermont Maple Syrup
1/2 c nuts; chopped
1 tbsp butter Boil syrup to 236 degrees.
Take away from heat then place into a pan of cold water. Cool to room temperature. Stir vigorously until color begins to change, then add nuts. Pour into well-buttered 8″ or 10″ square pan. Cut fudge in squares while warm.
Maple & Walnut Fudge
2 c packed brown sugar
Half of a 10 oz can milk (evaporated) – not condensed!
1/2 lb butter
2 c powdered (confectioners’) sugar
1 c walnuts
1/2 tsp vanilla
1/2 tsp maple flavoring (if desired)
Butter a 9×13-inch pan then set aside. I have determined lining the pan with foil or paper and buttering that makes cutting and removing much easier. Inside a medium-sized saucepan, combine sugar, butter & milk. Bring to a boil over medium heat. Reduce heat very slightly and boil 10 minutes while stirring constantly. No longer! Take out from heat and add icing sugar, vanilla and maple flavoring (if using). Mix thoroughly with hand mixer on medium until thick and glossy – just a couple of minutes. Fold in walnuts then pour in prepared pan. Refrigerate until set.
Note: This recipe also doubles easily. For really succulent fudge double and still use the one pan. It’s thick and decadent, just like it should be. I cut this and freeze it inside a can every Christmas without a problem. Just be sure it’s really well wrapped. Enjoy!
Maple Cream Fudge
1 c White Meadows Maple Syrup Amber Grade
2 c white sugar
1/2 c whole cream
2 tbsp non salted butter
1/4 tsp salt
1/2 tsp vanilla
Put sugar, syrup, and cream in a pan. Boil on med-high, stirring once every few minutes to be sure that they don’t stick to the bottom of your pan. Let cool. Add vanilla, salt & butter – beat until creamy and fudge holds its shape. Put into pan lined with foil folding over the edges and slice into squares. Cool in fridge. Enjoy! Mix 1 part maple syrup with 2 parts melted white chocolate for an optional drizzle.
Maple Creams
1 c (250ml) pure maple syrup (use syrup labeled “Dark amber”)
2 c (400g) sugar
1 c (250ml) heavy cream
2 tbsps light corn syrup
1/2 tsp vanilla extract
1 c (125g) walnut or pecan pieces, toasted Lightly oil a 9- by 9-inch (23-by 23cm) square pan. (If you don’t have a square pan this size, you could use a well- greased cookie sheet.)
Inside a small heavy-duty saucepan (about 2 quarts) mix together maple syrup, sugar, cream, & corn syrup. Fit a candy thermometer to the side of the pan then heat just until temperature reaches 236F (114C), tilting the pan to submerge the bulb, if necessary, to gauge the correct temperature. Remove the pan from heat then transfer mixture into the metal bowl of a standing electric mixer.
Submerge the thermometer in the candy mixture until it has cooled to 110F (43C), which will take a while. When the temperature is 110F (43C), add in the vanilla and beat mixture until it just begins to thicken and loose its gloss. Over mixing will make it grainy, so keep an eye on it. Mix in nuts then spread mixture out into the square pan, patting it in flat with your (clean) hands. Let cool completely, then take out from your pan then slice in squares. To take it out from a square pan, run a sharp knife around the inside of the pan to loosen it, then cut it in half. Use a metal spatula to pry the candy looses a bit (it will be flexible). Invert the pan a shake it to coax your maple cream candy out.
Filed under:
Quick & Easy