Recipes from our last trip to China:
v Beef with spicy sauce – incredibly tender strips of beef (pounded to tenderize?) with black fungus, zucchini sliced thin, and onion strips, with dried red peppers and 2 star hot sauce
v Sour long beans with sauteed pork – diced sour long beans, diced pork, dried red peppers. Chow, then add a bit of soy sauce.
v Lotus root with red peppers
v Kung pao chicken – chicken or pork, peanuts, sweetener, red peppers
v Corn & cucumber, stir fried
v Thin beancurd stuffed with pork as dim sum/ two layers of thin bean curd with minced pork between them. Then light batter, and deep fried.
v Dried bean curd stir fried with peppers and onions and tomato
v Sesame seed coated french fries (After cooking dip in sesame seeds?)
v Honey glazed dates stuffed with rice paste
v Tomato soup with ginger and beef
v Douji – Wuhan rice cakes Prepare cooked rice, and sauted mushrooms with rice wine or sherry. Scramble an egg with a little flour; fry in oil, layering rice on top, then mushrooms. When egg forms a skin (like bean curd), flip and cook a little longer.
v Sauteed fish (thin strips) with chiles and onion
v Deep fried string beans – lightly dipped in batter, deep fried, then chowed with hot pepper strips.
v Strips of chicken, bean curd, mushrooms and chiles
v Eggplant sauteed in garlic and chile oil, with a bit of diced meat and mushrooms.
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