CONTENTS:

Abalone bed of lettuce / Fujian frog legs / Peking fried eel with celery / Szech
uan Cantonese Fried Rice / Fried Rice Cantonese Yangchow / Shan-Ghai and China O
riental Appetizers Fish / Shan-East China Ghai and bean sprouts sautéed / Canton
ese lion heads / Shan-East China Ghai and crabs in spicy sauce / Pekinese pearly
mussels Crabs / Snails Peking steamed with ginger / Hunan Beef sautéed with bro
ccoli / Cantonese Cantonese Roast Pork / Pork Cantonese Hunan dressing milled /
Hunan Pork with cucumber / sour sauce Szechuan Pork (Cantonese Style) / Cantones
e Pork strips with pickled cabbage / Shan-Ghai and China Eastern-style pork stew
Hunan / Hunan pork with chestnuts, red / Chin-hua chicken Peking / Cantonese kn
uckle with granulated sugar / Shan-Ghai and cucumbers and prawns East China / Fu
jian Lamb Casserole, Style Fukien / Fujian Lamb and sauteed leeks / Pekinese aba
lone Cream / Fujian Mandarin Crepes / Peking soybean curd Ma-po's / Szechuan fri
ed soybean curd / Cantonese fried soybean curd / Peking Man's Chest surprises /
Shan-East China Ghai and Spicy Pickled Cucumber / Pekinese Kar Fai Teng Lock (Ha
ppy Family) / Cantonese noodles with meat and vegetable hot / Peking Noodle frie
d oysters / Fukien Peking Shrimps / Prawns Peking fried, served dry / Fukien Har
Yan Heong koo - Prawns sauteed with mushrooms / Shan-Ghai and East China Fei Ho
ong Siew ngập / Fukien
Hunan ham with sweet sauce / Hunan Yue Chup Kay (sweet and sour fish sauce) / Ca
ntonese Prawns cooked in wine / Fukien Prawns with mushrooms / Shan-Ghai and Chi
na Eastern stew of crunchy vegetables / vegetable soup fried Peking / Szechuan N
est Crane egg / Fujian Fashion Duck Beijing / Peking Duck camphor and tea smoked
/ style Crispy Duck Szechuan Hunan / Hunan Duck fried with ginger and leeks / S
zechuan Peking Duck painted on the I / Peking Duck Peking lacquered to II / Peki
ng Chicken breast sauteed with shrimp / Peking Fish "smoky" in the style of Shan
ghai, China Shan-Ghai and Oriental Fish "clear" to the Cantonese / Cantonese cri
spy fish with black bean, pork and / Szechuan Hunan Fish sauce / Hunan Fish sauc
e boneless agridulde, Shanghai style / Shan-East China Ghai and Bang-Bang Chicke
n / Chicken Szechuan Chum-Pi / Szechuan Chicken with Peanuts / Szechuan Diced ch
icken / sour sautéed cabbage Fukien / Fujian spring rolls Pekinese / Pekinese fr
ied rolls with five spice / Fukien Shark Fin Soup / Fukien Melon Soup with Ham p
eppered Chinese / Cantonese soup birds' nests / Fukien lotus root soup with trot
ters / Hunan-style soup for mandarins of Beijing / Peking Peking Soup / Pekinese
soup spicy / sour / Szechuan Noodles Szechuan style / Szechuan fried rice noodl
es / Fukien fried Vegetables / Pekinese
Fujian Cuisine: Abalone on a bed of lettuce Ingredients 1 can of abalone, fresh
here will not find 50 grams or one small can mushrooms 1 head of lettuce, those
in Tudela going well 2 tablespoons oil 6 spring onions, small, thin discs of gin
ger 6 For the sauce 6 tablespoons broth 1 tablespoon oyster sauce 1 tablespoon s
oy sauce 1 teaspoon cornstarch 1 teaspoon sugar 1 teaspoon sesame oil Preparatio
n Cut mushrooms in half. Blanch the lettuce, that is boiled in water for one min
ute, remove and drain well, place in the bottom of a fountain. In the wok calent
áis the two tablespoons of oil, once cut off the highway hot spring onions, chop
ped coarsely, using also part of the stems and shredded ginger. Once sauteed veg
etables, you add the abalone, cut into thin discs, cut off the highway a bit and
you add the sauce ingredients when the sauce a bit fattening vertéis all over t
he bed of lettuce. Other Notes greens can be used. As the abalone is expensive t
oo can make the dish with white muscle of the scallops. When this muscle is more
tender than that of abalone, you can get whole or cut in half. Frog legs Peking
Kitchen: Ingredients 12 pairs of legs of the ones here, are smaller than the Ch
inese 6 green peppers, deseeded and chopped 2 green chillies, peppers 2 cloves o
f garlic 2 tsp finely chopped ginger
1 tablespoon black soy beans, fermented 4 tablespoons water 1 / 2 teaspoon corns
tarch, mixed with a teaspoon of water Oil for frying For the sauce 2 teaspoons s
ugar 4 teaspoons of soy sauce a pinch of glutamate few drops of oil 2 tablespoon
s sesame rice wine or sherry Preparation Heat oil in wok and fry the legs for tw
o minutes,€remove and reserve. Remove oil from wok leaving only 3 tablespoons fi
nely chopped chilli fry, garlic, ginger and fermented soy beans until notéis fra
grance ingredients. Add the green peppers and cut off the highway until they are
either raw or cooked, that is al dente. Return the legs to the wok, add water a
nd sauce ingredients except wine and sesame oil, cook for two minutes. At the en
d add the cornstarch and water mixture, sesame oil and wine, a small boil to thi
cken the sauce. Serve hot. Szechuan cuisine fried with celery Anguilla (sent by:
Fernando Villanueva)
Ingredients 1 eel at least half a kilo 300 grams of celery 1 piece fresh ginger
2 red peppers 1 / 2 teaspoon salt 1 / 2 teaspoon MSG 1 / 2 teaspoon sugar 1 / 2
teaspoon cornstarch 1 tablespoon soy sauce 3 cups oil 1 tablespoon vinegar 1 tea
spoon sesame oil 1/2cucharada soybean paste 1 tablespoon hot water
Preparation Cut the eel into pieces of 5 cm. Cut the celery into 3 inch ginger c
ut into strips Cut the pepper into strips 3 inches. Mix all ingredients except o
il for frying and soybean paste, mix all ingredients well. Heat 3 cups oil in wo
k and fry the pieces of eel, when the oil is heated for 30 seconds, remove them
from the wok and remove the oil. Sauté ginger, pepper and soybean paste with 2 t
ablespoons oil, add celery and saute until al dente, add the eel and ingredients
have blended, giving the whole a boil and serve. Cantonese cuisine Cantonese Fr
ied Rice (sent by: Fernando Villanueva)
Ingredients 300g rice 100g shelled fresh peas 100 g of ham, a slice 2 leeks 2 eg
gs 2 tablespoons soy sauce, soybean oil for sautéing salt white pepper pinch of
MSG
Preparation Wash the rice only if necessary, then place it in a saucepan and cov
er with cold water. Turn the heat and bring to boiling over high heat first, and
then only the water begins to boil, reduce the intensity of the fire, leaves, c
over and cook about ten minutes. Drain rice thoroughly and let it cool, cut the
ham into small cubes. In another bowl, salted boiling water, cook the peas for t
en minutes, then drain. Beat the eggs and make an omelette, chop and reserve. Cl
ean and wash the leeks, cut the white part to be used for other purposes and use
only the green part of the trunk. Open patiently leaves and cut into strips wit
h scissors, as if it were a julienne.
Then cut these strips with a knife and sauté in a wok with oil cucaradas 3 (then
it will absorb excess oil rice). Then add peas and sauté one minute, the leeks
to the sides of wok. Once sauteed peas, add the tortilla and ham, stir well, the
n add the drained rice previously boiled and cooled, seasoned with soy sauce. Se
ason and add a pinch of glutamate. Keep stirring, making sure that no lumps. Ser
ve the rice immediately, very hot. Kitchen Shan-Ghai and East China Yangchow fri
ed rice (sent by: Fernando Villanueva)
Ingredients 350 g long grain rice 225g raw shrimp, unpeeled, best 8 tablespoons
fresh frozen seed oil 2 cloves garlic, minced 1 tablespoon rice wine or medium d
ry sherry Salt and freshly ground black pepper 4 scallions 2 large eggs 225 g of
peas, fresh or frozen 225 g. cooked ham, cut into thin strips, not too long 1 1
/ 2 tablespoons soy sauce thickens, failing magnify the amount of clear 3 table
spoons chicken broth or 1 teaspoon soy sauce extra thick one for the maceration
/ 2 scant teaspoon salt 2 1 / 2 teaspoons cornstarch 1 tablespoon egg white
Preparation Cook rice with 1 1 / 2 times its volume of water. Add 2 teaspoons oi
l to the water and bring to a boil. Stir well with wooden spoon and continue boi
ling until rice has absorbed all the water, leaving only a few drops around the
rice. Then reduce heat to low. Place a metal diffuser under the pot and cook the
rice, covered, for 10-15 minutes. Turn off heat and let rice stand.
Peel and clean shrimp, tails cut into 2 inches, if large shrimp or leave as is i
f they are small. Mix all ingredients in a bowl and maceration take it chopped s
hrimp, making sure to bathe well. Put them in the refrigerator, covered, at leas
t 4 hours or overnight. Heat the wok until smoking hot fire.€Add 2 tablespoons a
nd dancing to grease the bottom wok. Add the minced garlic, and as they begin to
brown, add the prawns. Remove them with a wooden spatula for 30-45 seconds or u
ntil almost cooked and become roses. Put the rice wine or sherry in wok and as h
issing stops, remove the shrimp from the wok reserved. Chop the scallions into t
hin slices and separate the whites of the green rings (parts of the stem). Beat
the eggs lightly with a tablespoon of oil and a pinch of salt. Heat a large, sha
llow pan and when it is moderately hot, add one tablespoon oil and tilt to be gr
eased. Pour half the egg mixture, reserving the rest. When set, turn the tortill
a and fry the other side a few seconds. Pass it to a plate and cut into strips.
Stir the cooked rice to make it as loose as possible. Blanch the peas in boiling
salted water for three minutes and drain-ing. Reheat the wok, clean, high heat
until smoking. Put in it the rest of the oil and grease the wok. Sauté the onion
rings. Browse the rest of the beaten egg and then immediately all the rice. Sti
r well, getting to the bottom of the wok, where the egg fluid, breaking the lump
s. When the rice is hot, add the ham and stir, then the peas, stir again, then t
he shrimp. Without stirring, add soy sauce and broth. Add the soy extra thick to
give a more pronounced color, if it so desires officiating. Incorporate last ha
lf of the tortilla strips. Serve as a source of hot service, decorating the top
with the remaining tortilla strips and green onions. Kitchen Shan-Ghai and China
Eastern Fish Bites (sent by: Fernando Villanueva)
Ingredients 1 whole fish, large mouth, such as grouper, weighing approx. 1Kg. 2
shallots 1 piece of ginger 2 teaspoons salt 1 teaspoon MSG
1 tablespoon sherry 3 tablespoons sugar 3 tablespoons vinegar 3 tablespoons toma
to paste 1 teaspoon cornstarch 6 tablespoons of oil a sprig of parsley
Preparation Once properly cleaned fish, you take away the head and tail, make a
clean cut, and that will be used later. The flesh of the body, separareis of the
spine and cut down into small morsels. Put the fish pieces with chopped scallio
ns and ginger, 1 teaspoon salt and glutamate as well as a tablespoon of sherry,
for 20 minutes. Mix 1 teaspoon of salt, three tablespoons of sugar, vinegar and
tomato as well as a teaspoon of cornstarch, set aside. Heat oil and fry the head
and tail, the head is to give an aggressive look, with his mouth wide open, you
can do to help keep the mouth open with a stick or similar object, or putting a
radish etc. etc., fried and head and tail, you add the fish you had in macerati
on and Freis. Do you get a platter the head and tail, putting in place, between
the head and tail you put the bits of fish. 3 tablespoons oil cocéis mixing the
ingredients for the bittersweet to do them obtain it cook until a sauce, she roc
iáis with Fish Bites, does not do them or the head or the tail. In the mouth you
can put a small fish like he was eating, or any other details. Garnish with par
sley. Cantonese cuisine sautéed bean sprouts (sent by: Fernando Villanueva)
Ingredients 250 g. bean sprouts 2 tablespoons peanut or vegetable oil 2 onions,
cut into pieces of 2-3 cm., reserving separate white and green parts 2 thin slic
es fresh ginger root, peeled 1 / 4 teaspoon salt 1 tablespoon oyster sauce
Preparation Do not wash the bean sprouts if they come packaged in plastic, but r
efrigerate until ready to cook. (The fridge is better preserved the crisp after
cooking). If you wash, drain well before refrigerate 2-3 hours before cooking. H
eat a wok over high heat until it begins to smoke. Add oil to wok and toss. Put
the whites of the scallions and once you start to hiss, add the sliced ginger. P
our the bean sprouts in the wok. A live fire, rehóguelos from a ladle or metal s
patula along the bottom of the wok and stirring and shaking vigorously for about
2 minutes to do the same. Sprinkle salt towards the end of cooking time, add th
e green parts of scallions. The bean sprouts are crisp and very little water dro
p. Transfer to a hot source of service. Wet with oyster sauce mixture lightly wi
th a pair of chopsticks or a fork, and serve.€Kitchen Shan-Ghai and lion heads E
ast China (sent by: Fernando Villanueva)
Ingredients 450 g. Chinese celery cabbage 6 water chestnuts, fresh or canned 400
g. of lean pork and 100 g. bacon, coarsely chopped together 2 tablespoons soy s
auce, if you use the best thick 1 tablespoon rice wine or medium dry sherry 1 te
aspoon brown sugar 2 1 / 2 tablespoons cornstarch 3 tablespoons oil seeds 3 cups
chicken broth 3 teaspoons potato starch
Preparation Wash Chinese cabbage and drain well. Cut the leaves into strips appr
oximately 5 x 2 inches, the stem cut into thin discs, giving a flower shape, sta
r etc, thin stalk parts leave as is.
Water chestnuts very tiny chop or diced or julienne. The meat and bacon, finely
chopped, put them in a bowl and add a few tablespoons of water, stir well by han
d until the meat is greasy to the touch. To soften the meat, take it into a ball
and throw it violently on the bowl several times. Add to meat soy sauce, wine o
r sherry, water chestnuts and sugar, mixing well. Divide the mixture into four p
ortions, to form four balls, which then will be the heads of Loen. Dissolve corn
starch in water to make a paste, turning meatballs for this pasta. Heat the wok
over medium heat and put the oil. Once you start to form smoke, fried batter bal
ls, two by two, until golden brown on all sides. Pass the ball to a source, leav
ing the oil in the wok. Add the cabbage stalk parts of oil and rehóguelas about
30 seconds, then adding parts of the leaves, sauté all together 1 minute. Remove
from heat. Spend half the cabbage at the bottom of a large pot, flame resistant
. Colo-car pork balls on top and cover with the rest of the cabbage, slicing oil
well. Add broth. Bring to a boil, reduce heat and simmer slowly, covered for 2
hours. To serve, place the cabbage under and around the meat balls to give the v
isual effect of a lion heads with their hair. To thicken the sauce, dissolve pot
ato starch in a little water and add to sauce, stirring until thickened. Pour ov
er pork.
Notes pork meatballs and Chinese cabbage in this dish are placed so that you rem
ember Loen heads with their hair. the popular belief that anyone who takes it re
aches the four things most desired by the Chinese: good luck, prosperity, longev
ity and happiness. (And who does not) Peking Kitchen crabs in spicy sauce (sent
by: Fernando Villanueva)
Ingredients 2 medium sized oxen / 2 small shallots 3 cloves garlic 1 tablespoon
hot pepper, finely chopped. You can also use Tabasco or similar sauce 1 teaspoon
sugar 1 tablespoon soy sauce 2 tablespoons tomato paste 1 cup broth 2 finely cho
pped cilantro leaves 1 teaspoon of powdered ginger or fresh ginger 1 tablespoon
cornstarch and salt
Preparation The bodies of the oxen are cut into pieces, we will take the gills a
nd digestive organs, especially ones who have bags near the mouth as bitter. The
pincers and legs, the crush to crumbling and will bake faster and easier to eat
. The pieces of shell, the pass through cornstarch and fry, once in place the we
will remove from wok and reserve in warm place. At the end of frying in the wok
we have to be like two tablespoons of oil. Sauté shallots and garlic, these fin
ely chopped, then add the chopped chilli, seasoning with sugar, soy sauce, tomat
o paste and ginger, sauté the whole. Pour all of a sudden the hot broth and let
reduce for a minute over high heat. Add the pieces of crab and legs and claws, s
immer for a half dozen minutes. The sauce has to be somewhat thick. Serve hot, g
arnish with watercress leaves or some similar product.
Notes Although this dish is served in all areas of the Far East, it seems that i
ts origin is Pekingese, so I include it in this section Peking Cuisine Crabs pea
rly mussels (sent by: Fernando Villanueva)
Ingredients 2 crabs, here we could use two small crabs or an ox, the Chinese use
of the mangrove crab (Scylla serrata), swimming crab (Liocarcius also Portunus)
, cross crabs (Charybdis cruciata) or Chinese crabs or wool gloves, ( I think it
's Eriocheir sinensis) 24 quail eggs, depending on the size of the carapace of t
he crab should be used as a less hen egg white
1 small piece ginger 1 shallot sauce to 1 teaspoon MSG 1 teaspoon salt 1 teaspoo
n sugar 1 tablespoon rice wine or sherry 1 teaspoon sesame oil 1 tablespoon corn
starch 1 cup of broth to saute 2 tablespoons oil
Preparation Remove the entire shell of the crab inside, you will have it entirel
y removed the partis in 4 / 6 pieces. The partis legs, crushing them slightly wi
th a knife in a container for steaming, about 5 minutes cocéis legs and shell to
be made of pretty red. Cook the quail eggs, half of those who go and use them t
o take away the shell and you turn to cook in salted water for a short time, 2 m
inutes, the rest of the eggs, without removing the shell but for breaking this t
hat is cut, the comeback to put to cook, adding water a teaspoon of black tea an
d soy sauce, the cocéis for half an hour, then when I look quitéis peel beteadas
small black pearls. (Chicken eggs are handling and support this very nice, look
like black marble with betas.) Mince the shallot into thin strips and ginger. M
ix all ingredients for the sauce. In a wok, you put the two tablespoons of oil a
nd when hot will you add the shallot and ginger, as you jump for a few seconds,
will you add the crab pieces, sauté until meat is nearly crab. Le you add the sa
uce, let cook until the sauce a bit fattening. Remove to a source, Rebuild crabs
, putting the pieces of meat in the shell, hide some quail eggs inside. You put
the legs in their positions, garnish with parsley or a few leaves of watercress,
lettuce etc. You put the sauce over the crabs. Batís egg whites until stiff pea
ks form, you take lots and escaldáis a few seconds and the clotted foam you put
between the two crabs, simulating the foam
usually take by mouth when the crabs are alive and out of water. Hunan Kitchen C
aracoles steamed with ginger (sent by: Fernando Villanueva)
What Ingredients 2 green onions 250 g. snails (canned are valid) 100 g. Hunan ha
m, the ham serves, cut into strips 2 pieces of ginger root, in strips 15 g. cold
butter cut into cubes 5 tablespoons good broth 1 / 4 teaspoon MSG 2 teaspoons c
hicken fat 1 / 2 teaspoon salt boiled rice, salt and pepper to serve equally, fo
r dipping
Preparation ut the green of the onions in half, tied the knot in a greener, more
tender and cut into chunks. Book. Putting snails in a bowl drained dish. Distri
bute over the strips of ham, add the ginger sticks, knots of chives and then the
pieces of butter. Place the bowl on a stand in a kettle and boil its water. Cov
er and steam until cooked. Remove the knots of onion and ginger. Skip the rest f
or a bowl of service. Put the broth, glutamate, onion and reserved chicken fat i
n a saucepan. Bring to the boil and season with salt, soak the snails with it. S
erve the dish, which is half soup, half stew in his bowl, with white rice. It di
pped in the mixture of salt and pepper before eating. Beef Cantonese cuisine spr
ead with Broccoli (posted by: Fernando Villanueva)
50 g. Ingredients hip or skirt steak 250 g. of broccoli
6 tablespoons peanut or vegetable oil 1 teaspoon salt 4 cloves garlic, minced 3
scallions, chopped 2-3 cm., Reserving separate white and green 1 tablespoon medi
um dry wine or sherry Shaohsing tiny onions to garnish (optional) For the marina
de 1 / 4 teaspoon sugar 1 / 4 teaspoon salt 1 1 / 2 teaspoon soy sauce 1 1 / 2 t
sp thick soy sauce 1 / 4 teaspoon freshly ground black pepper 2 teaspoons Shaohs
ing semidry wine or sherry 1 1 / 2 teaspoon potato starch or tapioca For the sau
ce 2 tsp thick soy sauce 1 1 / 2 tablespoons oyster sauce 1 teaspoon potato star
ch or tapioca
Preparation Cut meat into rectangle 4 x 3 cm. and 5 mm. thick. Put them in a pot
. Add all marinade ingredients and 1 tablespoon water and stir vigorously with c
hopsticks or a fork so that meat bathes well. Removing again. This operation is
indispensable for the smooth and tender meat. Refrigerate 20-30 minutes. Meanwhi
le, peel and discard the outer layer of the stems of the broccoli. Cut the rest
into chunks. Mix sauce ingredients with 6 tablespoons water and set aside. Boil
a large saucepan of water. Add 1 tablespoon oil and salt, then pour the broccoli
;€again bring to a boil and simmer about 3 minutes. Drain, then cool to cold wat
er and drain again. Heat a 'wok' on a high heat until smoke comes. Add the remai
ning oil and toss to 'wok'. Add the garlic and white part of scallions, stir wit
h a spoon 'wok' or metal spatula several times. Stir in the meat, sauté and stir
1-1 1 / 2 minutes. Pour the wine or sherry over the edge of the "wok" over the
meat, and while hissing, do not stop stirring. When no hiss and have not yet mad
e the flesh, pass it to a hot, draining well. Add the onion and green
broccoli and stir until heated through, reducing heat if necessary. Apart from b
roccoli to the side and pour the sauce in the center, circling. When the sauce b
egins to bubble, place the meat in the "wok" and toss until broccoli are very ho
t. Transfer to a warm platter and serve, decorated with tufts of chives, if desi
red. Cantonese cuisine Cantonese Roast Pork (sent by: Fernando Villanueva)
Ingredients 1 piece of boneless pork without rind of 1 kg., Such as ham, shoulde
r, loin, lean, and so on., With some bacon 2 tablespoons liquid honey 2 tablespo
ons hoisin sauce, purchased or homemade 2 tablespoons salsa Soybean yellow groun
d 4 tablespoons soy sauce 6 tablespoons liquid sugar 1 tablespoon wine or sherry
Shaohsing semidry salt 1 teaspoon salt
Preparing Dry meat with paper towels and cut into 4 strips lengthwise. Do not ta
ke the bacon to make it more lucrative to roast. Give four diagonal cuts across
the width of each strip of pork, to 3 / 4 thickness, without separating the stri
ps. This marinade will penetrate better (and is the traditional presentation.) M
ix all ingredients, except honey, for maceration in saucepan. Add pork strips an
d cover it with liquid, pricking them with a fork to penetrate better. Let the m
ixture at room temperature 4 hours, turning the strips every 30 minutes with a f
ork, with which the pinchareis. Preheat oven to 190 degrees C. When hot, drain t
he pork strips, reserving marinade, and place them side by side on a rack in the
top of the oven. In the bottom slot to put a rustidera with 12 cm. of water. Ba
ke 30 minutes-os. After this time, the meat is roasted to a reddish-brown tone.
Pull the oven rack, pass each strip of meat in the marinade and put it back in t
he oven the other side. Bake 20-25 minutes. Skip to another grid strips (cold).
Rub them immediately,
the meat must be very hot, with honey on all sides, including inside the cuts. I
n a saucepan boil the reserved soaking liquid and the rustidera, two liquids red
uce until a sauce, pass it on to a hot salsa, carve meat, armed present strips a
nd serve with sauce.
Notes raditionally be grilled, so you can do on the grill, The Times will be gri
lled by minors, if they are strong. If you do the grill, half cooked, you put th
e pieces of meat in the marinade. The baking times are approximate and depend, o
f course, the thickness of the slices. When trocéis meat, do it with a sharp kni
fe, because you have to go back to rebuild the parts as if they were not cut. Yo
u can decorate the plate with a machined raw vegetables. Pork Hunan Cuisine Huna
n bleaching dressing (sent by: Fernando Villanueva)
Ingredients 700 g. of lean pork on a piece 3 cloves garlic 3 slices ginger root
2 tablespoons mustard powder 1 teaspoon MSG 4 tablespoons soy sauce 3 tablespoon
s wine vinegar 2 teaspoons sesame oil 1 / 2 cup of chili sauce
Preparation Blanch the pork in boiling water for 5 minutes, drain and move to a
house of steam cooking, steaming, covered, for 40 minutes, adding water to the k
ettle if necessary. Crush and chop the garlic. Combining with ginger, mustard, M
SG, soy sauce, vinegar, sesame oil and hot sauce. Reboot Once sauce tender pork,
cut into slices about 3 mm. thick, and these into strips 5 x
4 cm. Place pork strips into a source of service water to the sauce and serve as
a side dish. Szechuan Cuisine Pork with cucumber (sent by: Fernando Villanueva)
Ingredients 1 pork tenderloin or 250 gr. of lean meat 2 small cucumbers 2 red pe
ppers,€medium / small 2 medium onions 1 piece of fresh ginger 2 tablespoons soy
sauce 2 teaspoons cornstarch 1 teaspoon MSG 1 teaspoon salt 1 teaspoon sugar 1 t
ablespoon vinegar 1 tablespoon sesame oil 1 tablespoon hot bean paste 3 cups wat
er 2 tablespoons oil
Preparation ut meat into cubes and will you add 1 tablespoon soy sauce and a tea
spoon of cornstarch, mixing well to combine. Cut the cucumber into cubes. Mix th
e diced pork and cucumber and fry for 30 seconds. Chop onions, peppers and ginge
r julienne, not too thin. Mix the teaspoon of MSG, salt, sugar, cornstarch with
a tablespoon of vinegar, soy sauce, sesame oil and two tablespoons of water. The
onion, ginger and pepper skip it in the wok with a tablespoon of oil, we'll add
a tablespoon of soy paste and spicy pork with cucumber, jump quickly to fire al
l very much alive, ended'll add sauteed mixture liquid ingredients we have previ
ously prepared and a tablespoon of oil, once lifted the boil, remove from heat a
nd serve. Kitchen Cantonese sweet and sour sauce Pork (Cantonese Style) (sent by
: Fernando Villanueva)
Ingredients 500 grams of pork, (2 tenderloins) 1 egg 3 / 4 teaspoon salt 1 / 4 t
easpoon of sodium glutamate 1 teaspoon soy sauce 1 tablespoon cornstarch 2 Disc
2 pineapple 1 tomato sliced onion 2 cloves garlic 2 stalks of celery Parsley hit
6 tablespoons vinegar 6 tablespoons sugar 1 tablespoon Workchestershire sauce 1
tablespoon tomato paste oil it well enough to bathe the pieces of meat when fry
ing 6 tablespoons water
Preparing the pork into bite-ut. Put it to marinate in the following preparation
: 1 egg, ¼ teaspoon salt and glutamate, 1 teaspoon soy sauce, 4 tablespoons of c
ornstarch. After marinating, 1 hour, fry in the wok. The temperature has to be h
alf, so the pass through the bottom (maximum heat) and go up to the wall in 1 mi
nute max. Two pieces are golden and crisp, the we will bring a hot pan. Previous
ly we prepared the sweet and sour sauce as follows: First the onion into rings o
r pieces coarsely chopped, minced garlic, chopped celery, tomatoes, skin and see
ds as picaremos, pineapple cut into cubes, parsley hit , all jump for a few seco
nds, you have to be medium-rare, it aside and put the sugar, water and vinegar t
o boil, once it starts to boil add worchestershire sauce and tomato paste, as we
ll as half a teaspoon of salt and 1 tablespoon cornstarch, once it starts to boi
l and the sauce has thickened slightly, mix with the vegetables, about 30 second
s and bathe all the pork that we in the serving dish. Serve hot.
Notes The harmony of the dish is that the ingredients have a similar size. The e
dges of the fountain can be decorated with a pineapple cut with the shape of but
terfly wings and half red cherry syrup that makes the body of the butterfly. Can
tonese cuisine, commonly used pieces of pork from the most economic, ie contain
a good dose of bacon. I usually when a trade this dish, I use pork tenderloin an
d I think the dish is lighter and more to my taste, whereas he is the meat fat,
such as lean bacon. Kitchen Shan-Ghai and China Eastern Pork strips with pickled
cabbage (sent by: Fernando Villanueva)
Ingredients 350 g. of lean pork 100 g. pickled cabbage, is sold canned in Mandar
in called Ts'ai Hsueh 1 / 2 teaspoon sugar 100 g. of canned bamboo shoots, drain
ed 3 1 / 2 tablespoons oil seeds 1 tablespoon rice wine or medium dry sherry 1 t
easpoon sesame oil (be careful if you do not like the taste, can be omitted) For
the marinade 1 to 2 tablespoons water 1 good pinch of salt 1 / 4 teaspoon sugar
2 teaspoons soy sauce ½ teaspoon white pepper 1 tablespoon rice wine or medium
dry sherry 2 tablespoons cornstarch 1 tablespoon egg white 1 teaspoon sesame oil
Preparation
Dry the pork with paper towels, cut into thin strips and place in a bowl. Mix al
l marinade ingredients and stir well with pork strips and leave to macerate for
45 minutes at the end of time, add sesame oil if using. The pickled cabbage, onc
e drained, as well as bamboo shoots, chop into thin strips. If you can not find
pickled cabbage, use choucruta, adding a little sugar. Heat a wok with one table
spoon oil and saute the cabbage and bamboo shoots to take some heat, set aside t
he mixture to the heat wrap to keep them warm.€With two tablespoons oil in wok a
nd fry the meat until it is done, something like 1 minute. At the end of sauteed
add the wine, so as you just mix the vegetables, to unify the whole well Pour t
he mixture into a power ser-cio hot and sprinkle with sesame oil, if not dislike
. Serve hot. Hunan cuisine cooked pork Hunan style (sent by: Fernando Villanueva
)
1.400 g. Ingredients of bacon, boneless Part 2 green onions 4 thin slices ginger
root 1 / 2 teaspoon salt 3 tablespoons sugar 3 tablespoons soy sauce 5 tablespo
ons rice wine or dry sherry 2 teaspoons oil sesame
Preparation Cut pork into bite tacos. Cut the green onions in 2, and tie each pa
rt. Pound the slices of ginger with the back of a strong knife. Place a bamboo p
ad at the bottom of a pot that goes to the fire. Place the pieces of pork, rind
side down on the pad, pressing them to fit in one layer. Distribute the ginger a
nd scallions on pork knotted and clamp all in a dish. Add 8 1 / 2 cups water wit
h salt, sugar, soy sauce and rice wine or sherry. Bring to a boil, cover, reduce
heat to low and simmer 45 minutes. Remove onions to one side and remove the pie
ces of pork. Make a deep incision, well cross the crust of each piece of bacon.
Place in a baking dish on a stand
Now in a pan and steam them for 1 hour more. Remove the ginger and onion to the
pan and discard. Reduce liquid by half by boiling. Add the sesame oil. Arrange t
he pork, rind side up, into a source of service, reduced water with the sauce an
d serve Pork Peking Kitchen red chestnut (sent by: Fernando Villanueva)
Ingredients 500 g. pork bacon with rind 250 g. pilongas chestnut or 350 g. fresh
chestnuts, peeled 1 / 2 cup broth 3 tablespoons soy sauce 2 teaspoons sugar 1-2
drops of cochineal or red food coloring 2 tablespoons vegetable oil 4 tablespoo
ns rice wine or dry sherry
Preparation Cut the pork into pieces of 2.5 x 5 cm. keeping the crust. If you us
e pilongas chestnuts, (you know dried chestnuts and not those of the horse chest
nut, I warn you because in some areas to the latter are called pilongas), the yo
u put in a pan of boiling water, have them cook for 3 minutes. Mix broth, soy sa
uce and the dye. Heat the oil over high heat in medium saucepan. Add pork and sa
ute on all sides for 3-4 minutes. Add the chestnuts dried or fresh prepared with
pork and stir for another 3-4 minutes. Incorporate the sauce mixture, and when
it starts to boil, reduce heat and have low heat for 10 minutes, stirring occasi
onally. Cover and simmer 1 hour. Open the pan, add the sherry and some broth if
necessary, stir, cover and continue for 1 1 / 4 hours. Serve in the same pot. Ca
ntonese cuisine chicken Chin-hua (sent by: Fernando Villanueva)
Ingredients
1 a kilo chicken 3 pieces of ginger 2 shallots 250 grams of Kale is a vegetable,
 the stems are similar to broccoli, but with leaves, I usually use, in this or a
ny other dish that requires it, bunches of spinach fresh, in which they remove t
he outer leaves and leave the bundle with its inner leaves and thin stems of Chi
nese broccoli 250 grams ham 1 red pepper 2 tablespoons of wine, rice and sweet s
herry failing 1.5 teaspoon salt 1.5 teaspoon of sodium glutamate 2 tablespoons s
ugar ½ cup of broth 1 teaspoon cornstarch (cornstarch) 2 tablespoons oil
Preparation Rub the chicken inside and out, with a marinade made with 2 shallots
and 2 pieces of finely chopped ginger, a spoonful of wine, a teaspoon of salt a
nd other Sodium glutamate, leave to stand for an hour. To post, if any liquid th
at sweated the chicken, inside as well as the scallion and ginger to find out. C
oceremos steamed chicken for 20 minutes or until a puncture if we are not colore
d leaves no serum, let the chicken cool. The bacon also coceremos steam once you
've marinated in a shallot, 1 tablespoon of wine and two of sugar for about an h
our, let cool. The vegetables that go and use the cut off the highway in the wok
in which you have heated a tablespoon of oil. During the highway robbery, add a
pinch of salt, another glutamate and a tablespoon of soy sauce. Assemble the di
sh Remove bones from chicken, make 24 cuts of approximately 5 x 2 inches. Chop t
he bacon in 24 pieces, the same size.€In a switch plate with another piece of ch
icken bacon. Put the head, legs and wings in their positions. Place red pepper i
n the bird's beak. Guarner the ends of chicken with vegetables. In the wok, whic
h you will have not cleaned after the vegetables have jumped, you put a tablespo
on of oil, broth, a pinch of salt and glutamate and a teaspoon of cornstarch, mi
x their once good and is cooked and thickened slightly
echáis as prepared above, ready to be served. This is a cold dish, although I es
pecially like it hot. Another similar dish is called in English "chicken with sc
allions Steamed" Chicken is prepared is not as "Chinese ham" And once the chicke
n is cut and assembled in the serving dish is put over well in some chopped shal
lots and ginger julienne into thin strips. Three tablespoons of oil in the wok h
eat well and sprinkle the plate with him, collect the oil is reheated and re-spr
ay the dish, so there would be more flavored dish.
Notes This dish is harmonious but, like all Chinese dishes, is not a very varied
colors, the uniqueness of the dish is that in the assembly of the chicken dish
looks, once cut into 24 parts, as if the chicken was open and lying on his chest
. Cut the chicken with wit, in order to rearm If you want to increase the flavor
of ginger, shallots and wine, can increase the quantities, whereas he is a fain
t flavor. Kitchen Shan-knuckle Ghai and East China with granulated sugar (sent b
y: Fernando Villanueva)
Ingredients 1 pork shank weighing between kilo and kilo and a half, depends on t
he number of guests and dishes 6 thick slices fresh ginger 4 shallots, halved 6
tablespoons soy sauce, if you find better thick 4 tablespoons Shaohsing wine or
medium dry sherry failing 40 gr. sugar
Preparation Clean the shank of hair, make a deep incision, reaching to the bone,
all along the meatiest part of the shank, thus we achieve two purposes, retain
their shape better and better absorb the sauce. Cook the elbow in a pan, complet
ely covered in water until foaming, 6 or 8 minutes, drain the water and clean th
e foam knuckle of adhesions. Put a mat on the bottom of the pot or
wok, the mission of the mat is to isolate a little piece of the heat source and
we are not sticking to the pan or wok. Putting up the shank, add the remaining i
ngredients and cover with 1 liter and half of water, depends on the size of the
piece and the pot. Cook over low heat with pan or wok covered, move from time to
time the piece of meat, but if you use you mat not stick, but almost not sure i
f you move. After one hour turn around and ensure that water reaches one third o
f height, recap and continue cooking 1 hour and a half. At the end of this time
the liquid in the pan that you will have to be about two cups. Increase heat and
 reduce, (careful not to burn), until the sauce may obtain a thick sauce, reddis
h / caramel. During the time we're reducing the sauce bathing the shank half doz
en times. Remove the shank to a source and drizzle with the sauce, not to serve,
or celery or scallions. TOROC Serve, Serve with white rice or fried Chinese cab
bage.
Notes: - During the cooking liquid left with you or this was not enough, add a l
ittle water. I usually do, although the original recipe is not done, once cooked
I put in the oven for the roast pig skin a little, is crisp and somewhat spongy
.. Fujian Cuisine cucumbers and prawns (sent by: Fernando Villanueva)
Ingredients 100 grams of dried sea cucumbers 12 shrimp tails a bamboo shoot, med
ium size 4 small onions 2 tablespoons rice wine or sherry 1 cup broth 6 egg whit
es 3 tablespoons oil salt and pepper seed
Preparation Cook the prawns and cut crosswise into three pieces. Heat the wok, p
ut oil and sauté chopped onions and bamboo, likewise
cut into strips, about 3 minutes. Add the cucumber, cut into bits, and sauté all
together for another 3 minutes. Add broth and wine and cook for half a dozen of
minutes. Add the lobster pieces to the egg whites, season the batter and add to
wok, should be cooked until the whites curds, but they must be sparkling. Serve
hot.
Notes This sea cucumber is much appreciated by the Chinese but also very expensi
ve, our latitudes is poorly understood. The manipulations required to make it ed
ible are laborious and long lasting. Usually sold dry, parched leather look, wit
h the name of Trepnag.€Cucumbers require rehydration and softening process befor
e trades. A few days before, about five, we'll put them to soak, changing water
every day and when we change them a boil water. In the middle of this period, cu
t off and will continue throughout the process. At the end of the process of sof
tening the cucumbers have increased at least three times and be ready to be offi
ciated. Lamb Casserole Kitchen Fukien, Fujian Style (sent by: Fernando Villanuev
a)
Ingredients 1.750 kg. leg of lamb without bone or fat 8 large onions, cut into 2
50 g. ginger root 1 liter of unseasoned meat broth 3 tablespoons medium dry win
e or sherry shaohsing 2 star anise 4 cm. of cinnamon 3 tbsp clear soy sauce 1 1
/ 2 tablespoons brown sugar, sesame oil to taste
Preparation Cut the lamb into cubes of 2 cm. and place in a large enameled pot w
ith the onions Peel the ginger root, chop and crush with the blade of a knife or
a rolling pin, adding it to the pot. Moisten with broth and wine or sherry, add
the star anise and cinnamon, (best wrapped in a muslin) and boil hard.
Skim the surface and reduce heat, cook slowly for 1 3 / 4 to 2 hours. Occasional
ly check the fluid level and add more broth or water if it were necessary to kee
p meat covered. Add the soy sauce and sugar and continue cooking 30 minutes more
. There should be enough sauce, like a cup at the end of cooking. Remove the sta
r anise and cinnamon, sprinkle with sesame oil and serve lamb warm. Peking Cuisi
ne Lamb and sauteed leeks (sent by: Fernando Villanueva)
Ingredients 500 g. boneless leg of lamb 6 tender leeks 1 clove garlic 3 slits of
2.5 cm. fresh ginger root 1 teaspoon salt 3 tablespoons vegetable oil 25 g. but
ter 2 tablespoons soy sauce 3 tablespoons rice wine or dry sherry Freshly ground
black pepper
Preparation Cut the meat into thin filetitos, approximately 2x4 inches. Leeks cu
t into disks about 2 inches, not derail you, but good for water to pass that the
y have no land. Cut the garlic into thin strips and julienne ginger. Season lamb
 with salt. Heat oil and butter in the wok. Once hot oil, fry the lamb with the
garlic and ginger, a couple of minutes will be enough, add the leeks and continu
e sautéing for a few more minutes. Sprinkle with soy sauce, wine and espolvoreái
s with pepper. Serve hot. Fujian Cuisine Cream of abalone (sent by: Fernando Vil
lanueva)
Ingredients
1 medium can of abalone, depending on the amount and / or concentration of abalo
ne we want 4 tablespoons oil 1 / 2 cup chopped onion 2 1 / 2 tablespoon flour 1
/ 2 cup condensed milk (1) 3 / 4 cup broth 1 / 4 cup liquid from the can of abal
one a small teaspoon salt (taste before adding salt, which is salt concentration
in canned abalone) (2) 1 / 2 cup carrots, sliced artistically 1 / 2 cup caulifl
ower 1 / 2 cup mushrooms, spinach 6 florets, as the vegetable bok choy will not
find
Preparation Cut the abalone discs., Heat wok with 4 tablespoons oil, onion and c
ut off the highway you add the flour, place over low heat until flour is browned
a bit and make a light pasta, reserve. You put on to boil (1), when it begins t
o boil, you add him (2) and cocéis for 5 minutes, you add the abalone and milk,
lastly add the paste (roux), you had reserved and cocéis until sauce thickens .
Crepes Mandarin Peking Cuisine (sent by: Fernando Villanueva)
Ingredients 1 cup boiling water 250 g. flour 1 tablespoon sesame oil
Preparation Add the boiling water or hot to the flour and mix well with rods or
wooden spoon, pass the dough, when heated to a floured board and knead, if the t
able is not marble, but better because
I quickly cool the dough. When we have a fine paste of you cover with a damp clo
th and let stand for 30 minutes. Roll the dough into a long cylinder, about 3 cm
. apprx thickness. Cut finger pieces about 2.5 cm. and form balls. Flatten each
of these balls into discs of 6-8 cm. Spread one side of the disc with sesame oil
and put it against the side spread with another disk. Flour the sides from outs
ide the discs and roll form with each pair of disks larger one of about 12 cm. v
ery fine diameter and thickness. Heat a skillet over medium heat, be greased wit
h absorbent paper and put one of these pairs of disks and when the dough begins
to bubble,€after 1 1 / 2 minutes he turns and left another 1 1 / 2 minutes. He r
etired a couple of discs from the pan and carefully separated and placed one ove
r another in a small dish. This continues until you finish the pancakes. Before
serving, place the crepes on a rack over a pan of boiling water. Cover and let s
team 5 minutes.
Notes: During handling cover dough balls, discs with a damp cloth, not to dry ou
t. Once cooked cover them to prevent drying. The reason for running them through
a steam bath before serving, to give them flexibility and impart some moisture,
as well as heating. Kitchen soybean curd Szechuan Ma-po's (posted by: Fernando
Villanueva)
Ingredients 6 pieces of bean curd (tofu) 1 piece of ginger 3 garlic shoots, stem
s with 200 grams of ground pork 1 / 2 cup water 1 tablespoon rice wine or sherry
2 tablespoons hot bean paste 1 teaspoon salt 1 teaspoon MSG 1 teaspoon soy sauc
e 1 teaspoon cornstarch 1 teaspoon pepper 3 tablespoons of oil.
Preparation Cut the bean curd into cubes of 2 inches Cut the ginger into julienn
e Cut the garlic, including the stalks into 2 cm. Saute the chopped pork with 3
tablespoons oil, once you add the sauteed ginger, wine, soybean paste, ½ cup of
water and takes the whole to a boil. We add the curds, as well as salt, MSG and
soy sauce and covering the wok is cooking for 3 to 4 minutes. After this time ad
d the cornstarch to the sauce thickens slightly and also add the garlic, turning
 once. We took out the source of service and sprinkle with pepper.
Notes When we and the curd in the wok, be careful not to burn you and not disrup
t you.
Cantonese cuisine fried soybean curd (sent by: Fernando Villanueva)
Ingredients 4 squares of bean curd 2 tablespoons cornstarch mere 250 grams, (for
these payments, the mere is expensive, you can substitute another similar and m
ore well-off price). Just in the East is a mid-priced fish / low 1 red pepper 4
radishes 3 lettuce leaves 1 teaspoon salt 1 teaspoon of sodium glutamate 1 / 2 t
easpoon ground pepper 1 teaspoon sweet rice wine or sherry 1 tablespoon paste s
hot pepper oil 1 tablespoon red pepper (some bottles sold in department stores a
re called "hot oil") 6 tablespoons oil
Preparation Cut each square into 2 wedges curd, draining each wedge at its cente
r to accommodate a filling inside, sprinkle with cornstarch. Slice and Dice with
the halibut and marinate with 1 teaspoon salt, 1 teaspoon of sodium glutamate,
½ teaspoon pepper, 1 tablespoon wine, 1 teaspoon sesame oil, 1 tablespoon hot oi
l, 1 tablespoon hot pepper paste 1 tablespoon cornstarch, mixed well after all,
filled with that soybean curds. Fry with the 6 tablespoons oil over medium heat,
until it is golden brown. Put them in a fountain in the center is decorated wit
h lettuce and each piece with a flower made with radishes and lettuce over the p
lace some flowers made of red pepper. Peking Kitchen fried soybean curd (sent by
: Fernando Villanueva)
Ingredients 4 pieces of bean curd, 10x10 inches 1 egg 1 scallion ginger 1 small
piece 50g shrimp (tails tiny) 2 / 3 of a cup of flour 1 teaspoon salt 1 teaspoon
MSG 1 teaspoon rice wine or sherry ½ tablespoon sesame oil 1 / 25 cup broth 3 t
ablespoons oil
Preparation ut the curd into pieces of 5 cm. long, 3 inches wide and 2 inches th
ick (approximate measures, depending on the size of the pieces of curd) and coat
with flour and beaten egg. Heat oil in wok and fry the bean curd until it is go
lden brown. In the fat envelope in the wok, cut off the highway ginger and scall
ions, you add the shrimp until pink, will you add the other ingredients when the
sauce begins to boil, the vertéis over the curd that and will have a source. Se
rve warm. Kitchen Shan-Ghai and East China
The chest of surprises (sent by: Fernando Villanueva)
Ingredients One chicken, not too big, it all depends on the size of a cantaloupe
melon, not too ripe, of which we say "apepinados" A piece of ginger 3 tablespoo
ns soy sauce 1 teaspoon cayenne pepper 1 tablespoon lard 2 cloves garlic 1 teasp
oon of ve-tsin, is a powdered concentrate of meat may be replaced by a cube magi
pinch of sodium glutamate and salt to taste
Preparation Remove the skin from chicken, chicken bone, no matter if the chicken
is armed, if bone is more comfortable cutting the meat, is valid. Once peeled g
inger root, finely chop, add crushed garlic and soy sauce, slightly warm butter,
paprika, concentrate diluted in a little water, pinch of glutamate and salt, th
e resulting mixture we marinate the chicken for a couple of hours, turn the meat
occasionally. Shortly before the end of this maceration, will you cut the melon
a good cap, so you can spoon remove the seeds and make room to accommodate the
chicken with all the soaking liquid. The tapareis cap with which the opening, it
can hold with a bit of glue or with chopsticks stuck, so it before placing the
cap, empty a bit, as the filling expands. In a container that fits melons vertic
ally and can not be cut down, you put in the background a small bowl, which will
then melon and melon in the bowl shall be subject and if we use a type of pot t
o cook pasta, melon so we can keep in an upright position. Well since the bowl i
nto the pot, add water to ½ inch from the edge of the bowl, arrange the melon, p
ut the lid and cook as you see is a more or less cooking steam. Allow at least 3
hours cooking over low heat, check that there is not much evaporation outside,
as you would be dry and spoil the dish.
You can put a cloth in the lid to prevent steam emission to the outside or monit
or the liquid and if necessary add some water. After cooking, remove the bark ca
n easily and meat cantaloupe melon chicken wrap. Place in a hot pan, preferably
standing and present at the table, already on the table, cut it into suitable pi
eces, you know, lots that may lead to the mouth. The broth is served in individu
al cups to accompany the dish, either drinking it or mixing it with pieces of th
is dish and rice. It is not hard and looks good, the bad thing is having the rig
ht utensils. Peking Kitchen Spicy Pickled cucumber (posted by: Fernando Villanue
va)
Ingredients 5 large cucumbers no 3 red peppers, spicy a small piece of ginger 2
tablespoons sugar 3 tablespoons rice wine vinegar or sherry wine
Preparation Remove the ends of the cucumbers, cut lengthwise and remove seeds, t
hen cut into strips, if the cucumbers are long, the strips you cut in half. Peel
cucumbers do not, so for me is better with thin skin, low diameter and elongate
d. Remove seeds from peppers and cut into thin strips. Cut the ginger into fine
julienne. Put all the ingredients together and marinate for 3 / 6 hours. Serve a
s accompaniment.