Chinese Cooking Tips

 

Chinese cooking and Chinese cuisine has different ’styles’ based on geographic regions. For example, there’s Cantonese cuisine

,

Char siu is common in places with a large Cantonese-speaking community, including southern China, Malaysia and Singapore. It is also commonly served in Chinese restaurants and food markets in other parts of the world. Many Chinese restaurants, especially Cantonese, hang Char Siu in the shop window.

Peking cuisine

The history of the Peking Duck can be traced as far back as the Yuan Dynasty (1206 – 1368). By the time of the early 15th century it had become one of the favorite dishes of

the imperial Ming family.

The two most famous restaurants in Beijing which serve this specialty are Quanjude and Bianyifang (便宜坊). Both establishments have a history of well over a hundred years and have an extensive network of chain stores.

Shanghai style,

In Shanghainese cuisine, cí fàn tuán (糍饭团) is sometimes consumed together with soy milk as breakfast.

and the ever popular spicy Szechuan cooking.

And there’s more to Chinese cooking than just stir-frying, such as steaming, smoking, barbecuing, braising etc… But for those of us just wanting some simple and ‘regular’ Chinese food, this all gets a little to complicated and confusing. For simple, easy Chinese cooking, click here.

Use these 10 Chinese cooking tips to help you cooking better Chinese food:

1. Use enough oil when stir-frying. This gives best results. If worried about cholesterol and fats in oil, use canola oil – the best oil to use for stir-frying.

2. Try using salt instead of soy sauce. It gives it a nicer color, and tastes better.

3. Cut your ingredients into even sized pieces for best cooking results.

4. Cook the denser ingredients first. Since they take longer time to cook.
5. Use ginger, garlic, and cayenne pepper to spice up your Chinese cooking and also improve your health.
6. Blanche dense vegetables before cooking for best results. For example, broccoli, carrots, cauliflower.
7. You can use starch water to thicken sauces.
8. Prepare your cooking ingredients ahead of time, so you’re never rushed.
9. Try using all types of Chinese cooking ingredients such as dried fungus, Chinese mushrooms, yu choy, Chinese broccoli etc…
10. When cooking something, it should look good, smell good, and most of all, taste good.

Okay, so #10 wasn’t really a tip… But it’s the truth. Everyone wants their food to look, smell, and taste good. Don’t you?

Continue -Shengjian &Dou hua

Yah,the Douhua is a kind of breakfast usually eaten by the eastern parts of China ,while the southerner perfers to service it as a dessert or snack for the breaktime.

I used to have Douhua with shengjian or xiaolongbao or Cifantuan quite often during the past time,say we can still see many small breakfast inn.But now most of the little booths are replaced by noshery-chain

.

In Taiwan, douhua is served with toppings like cooked peanuts, azuki beans, cooked oatmeal, tapioca, mung beans and a syrup flavored with ginger or almond. During the summer, douhua is served with crushed ice; in the winter, it is served warm.

In Hong Kong it is known as bean curd dessert, or by the name dau fu fa (豆腐花) in Cantonese. There, it can be served with ginger or syrup, and sometimes as a mixture with black sesame paste, and sometimes also with coconut milk. Traditionally it is made with wooden bucket, which is sold as dau fu fa in wooden bucket (木桶豆腐花). Dau fu fa is also sold as packed cold dessert at supermarkets.

Guangdounese have these kind of dessert for hundreds of years while the people in northern China

eat douhua with soy sauce as a breakfast , thus making a salty flavour.

As in my hometown we usually have salty douhua plus a plate of shengjian baozi or a steamed boxs of xiaolongbao- a rich breakfast.

Of course we eat those as a breakfast set out ,but you can still make it at your home.

All your need is very simple:a bowl ofsoyabeam milk and a spoon of lactone. 

You need to pay attention to the among of the lactone you ues .It can be the most important part of the making.Be patient if you are not so successful for the first times.Try to practice =)

)

Then add water in the lactone,see not too much.

Next ,pull in liquor of the lactone into the soya beam milk,mixed it. And after 20mintes.it’s done!That simple.

Not finish yet ,you can continue !

Add some soy sauce ,luxuriantly green and a1/4 spoon of sesame oil.Well that’s perfect!!

Can’t wait ?Try it yourself to make some chinese style breakfast !And enjoy it !

we are what we eat-breakfast of the chinese -1.Shengjian &Douhua

 

Pan-fried Bao(zi)

So ~~~~~~~~~ mouthwatering ? aren’t they?!This is a kind of Chinese breakfast called Shengjian ,and in english we can say pan-fried Baozi.

Look carefully ,and you will find the Shengjian in these two pictures are quite different.

Yes,the shape of them.The second ones just looks like snoball that have no drapes on the surfaces.

You need a local guider to help you to find some small stores that service the best shengjian (the price is reasonable as well)Make sure not visiting those expensive restaurants ,they can not provide the shengjian that wonderful!

Have a lookkkkkkkk at those shengjian from different places!I’m sure you will not satisfied if they are only a feast for eyes,right.I admit that even I am a Chinese I might not  enjoy the best shengjian in China .

Since ,you never know what is the NEXT!!

!

Yes,the Xiaolongbao.A kind of Baozi  while they have a smaller sizes and they are succulent  when you bite them~~~^^Another different between shengjian and xiaolongbao is that the way they are cook.

As you see the xiaolongbao are served in the steamed box ,usually contain 10-15 per box.But you order shengjian by individual for you had already saw that they are fried in a big pan.

Ok,surely this is not the end .We  will continue the  shengjian and xiaolongbao’s helpmate -Douhua next time~