Learn to cook Chinese dishes---1

Learn to cook Chinese dishes---1
Mar 6, 2009 01:44
ICEBERG Points: Join Date: Sep 10, 2007 Status: offline	I got a book that teaches people to cook Chinese dishes. There are many good recipes in the book. I'd like to share these recipes with you. Later on, I will upload some photos for this recipes. Today, I will introduce a cold dish---"Beef with Dried Orange Peel". Ingredients: 500 grams (1.1 lb) tender beef 5 grams (1/6 oz) sectioned scallions 3 grams (1/10 oz) sliced ginger 25 grams (1.75 tbsp) cooking wine 10 grams (1.5 tsp) soy sauce 2 grams (1/3 tsp) salt 5 grams (1 tsp) sugar 25 grams(5/6 oz) dried orange peel 15 grams (1 tbsp) cooking oil Directions: 1. Slice the beef to 3 cm (1.2 inches) long, 1.7 cm (0.6 inch) wide and 0.3 cm (0.12 inch) hick and mix with the cooking wine, soy sauce, salt, scallions, ginger and orange peel. Put in the refrigertator for 1 hour. 2. Heat the oil to 70-100 degree centigrade (160-210 fahrenheit), put in only the beef slices and keep stirring and turning until all the moisture is gone. This process takes about 20 minutes after which the beef slices become crispy and produce an attractive aroma. Now add the orange peel, scallions, ginger, sugar and mix well. Take out to serve. Features: Brightly colored. Taste: Crispy and aromatic.

Mar 6, 2009 01:44

ICEBERG
Points:
Join Date: Sep 10, 2007
Status: offline

I got a book that teaches people to cook Chinese dishes. There are many good recipes in the book. I'd like to share these recipes with you. Later on, I will upload some photos for this recipes.

Today, I will introduce a cold dish---"Beef with Dried Orange Peel".

Ingredients:
500 grams (1.1 lb) tender beef
5 grams (1/6 oz) sectioned scallions
3 grams (1/10 oz) sliced ginger
25 grams (1.75 tbsp) cooking wine
10 grams (1.5 tsp) soy sauce
2 grams (1/3 tsp) salt
5 grams (1 tsp) sugar
25 grams(5/6 oz) dried orange peel
15 grams (1 tbsp) cooking oil

Directions:
1. Slice the beef to 3 cm (1.2 inches) long, 1.7 cm (0.6 inch) wide and 0.3 cm (0.12 inch) hick and mix with the cooking wine, soy sauce, salt, scallions, ginger and orange peel. Put in the refrigertator for 1 hour.

2. Heat the oil to 70-100 degree centigrade (160-210 fahrenheit), put in only the beef slices and keep stirring and turning until all the moisture is gone. This process takes about 20 minutes after which the beef slices become crispy and produce an attractive aroma. Now add the orange peel, scallions, ginger, sugar and mix well. Take out to serve.

Features: Brightly colored.
Taste: Crispy and aromatic.

Mar 6, 2009 06:12	#1
SASHA Points: Join Date: Mar 31, 2004 Status: Offline	That's good stuff, Iceberg! Do they have "Kungbao chicken" in that book? ;-)
SASHA Points: Join Date: Mar 31, 2004 Status: Offline	Last edited by SASHA: Mar 6, 2009 06:12

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