Stir Fry Shrimp with Kale
Tips 1. Make a cut on the shrimp’s back about 2/3, in this way, the shrimp can be tastier. 2. Do not stir-fry kale too long so that the kale...
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Ingredient: oil
Oil – An Essential Part In Chinese Cooking
Oil recipes are highly popular in China. The reason is that the Chinese similar to people in other countries love dishes that are deep-fried in oil. When it comes to oils used in China for cooking, people commonly use peanut oil, vegetable oil and soybean oil. The reason is that all these oil types have a high smoke point. When it comes to peanut oil, it will generally have a nice nutty flavor. It suits not only for stir-frying but even for deep frying Chinese oil recipes. The Chinese also use canola oil in their cooking high smoke point but has a neutral flavor.
Are you planning to prepare easy oil recipes in your home? Let us consider that you are planning to prepare Chinese stir-fries. In this case, you should choose an oil with a high smoke point. Here, canola oil can help as this oil is thinner similar to peanut and grapeseed oil. For stir-frying, you can use just a few drops of oil. But, when you prepare deep-frying best oil recipes, you should use a higher quantity of oil. So, make a healthy oil choice and bring your family the joy of consuming tasty foods.
Stewed Flower Mushroom With River Snails
Tips 1. Do not cut river snails into thick or thin slices. Otherwise, it can not be cooked or overcooked. 2. Mix well green onion, bone soup, white sugar, and...
Braised Bass with Kale Recipe
Tips 1. Do not coat too much cornstarch on the fish fillet, otherwise, it can affect the mouthfeel of the meat. 2. The ratio of sugar and vinegar should be...
Fujian Flavour Stewed Prawn Recipe
Tips 1. Use medium heat to fry prawn on both sides. And make sure the prawn oil comes out. It is the key to make the dish aromatic. 2. Adding...
Streaky Pork Glutinous Rice Dumpling (Shao Rou Zong)
Tips 1. If you love beef, you can use beef instead. 2. Use fresh reed leaves so that the leaves aroma can spread into the zongzi.
Stewed Pork with Shrimp and Chestnut – TongAn FengRou
Tips 1. Make a deep cross-cut on the meat to make the meat taste deeper. 2. Add water until it covers 1/3 of the meat. Do not add too much...
Stewed Chinese Lamb with Green Onions
Tips Blanch lamb and lamb chop into boiling water to remove bad taste. During stewing, add green Chinese onion into the pot to enhance the flavor. It also makes the...
Shrimp Flavour Braised Streaky Pork
Tips Blanch streaky pork into boiling water to remove the bad taste and blood. Before stewing the streaky pork, fry pork in advance. In this way, the meat can be...
Braised Chinese Angelica With Beef Flank
Tips The beef flanks should be blanched for 20 minutes to remove the bad taste. After adding pork bone soup, use small heat to stew. It enables the aroma and...
Fujian Flavour Fried Sour and Sweet Pork Ribs
Tips Do not use hot water to wash pork ribs or the meat will not be tender. Make sure the pork ribs are fully coated with egg liquid and cornstarch...
