April 28th, 2008 by alice
Tags: , Dough, Fried, Like, Puffy
INGREDIENTS
- 1tablespoonactive dry yeast(or 1 package)
- 1tablespoonsugar
- 1/3cupwarm water
- 8cupsflour
- 1/2cupsugar
- 1teaspoonsalt
- 2cupsmilk, scalded
- 1/2cupbutter, melted
- 8eggs, beaten
- oil(for frying)
DIRECTIONS
- Dissolve yeast and the 1 tablespoon sugar in water.
- In a large mixing bowl, combine flour, sugar and salt and make a well in the center.
- Add milk, butter, eggs, and yeast mixture.
- Beat thoroughly to form a soft, smooth.
- dough.
- Cover and let rise until doubled.
- Heat deep fat to 350 degrees.
- Spoon teaspoons of dough into oil and fry until browned.
- Drain on absorbent paper.
- Shake in a bag with sugar.
- ENJOY!
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April 20th, 2008 by alice
Tags: Fried, Pork, Stir
INGREDIENTS
- 1lbpork fillets, sliced
- 2tablespoonsoil
- 1garlic clove, chopped
- 1onion, thinly sliced
- 2carrots, thinly sliced
- 1red pepper, thinly sliced
- 4ouncesmushrooms, quartered
- 6ouncesfresh bean sproutsor finely shreddedcabbage
- 3spring onions, sliced
- 3tablespoonssoy sauce
- 2tablespoonssherry wine
- 2tablespoonssesame oil
- 2tablespoonspeanuts
DIRECTIONS
- Heat the oil in a wok and fry the pork till brown, remove from pan and set aside.
- Cook the garlic, onion, carrots, red pepper and mushrooms, over high heat for 2 minutes.
- Add the beanshoots or cabbage and the spring onions, stir for 3 minutes.
- Return the pork to the pan, stir to mix with the vegetables. Add the soy sauce and the sherry and cook for 2 minutes.
- Serve with noodles and a green salad.
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April 19th, 2008 by alice
Tags: Fried, Mandarin, Rice, Traditional
INGREDIENTS
- 4tablespoonscanola oil
- 3eggs, beaten lightly
- 2tablespoons finely choppedgarlic
- 2tablespoons finely choppedfresh ginger
- 1Chinese sausage, cut into 1/8-inch dice or4 slicescooked bacon, crumbled
- 1bunchscallions, white and green parts chopped and reserved separately
- 5cups coldcooked rice
- 2tablespoonssoy sauce
- 1/2teaspoonwhite pepper
- salt, if needed
DIRECTIONS
- Heat a wok or large nonstick skillet over high heat.
- Add 2 tablespoons of the oil and swirl to coat the pan.
- When the oil shimmers, add the eggs, which will puff up.
- Allow to set about 5 seconds, and using a wok spatula or similar tool, push the sides of the egg mass toward the center to allow uncooked egg to reach the pan and solidify.
- Flip the mass, allow it to set, about 5 seconds, and slide it onto a dish; do not over cook.
- With the edge of the spatula, break the eggs into small pieces. Set aside.
- Add the remaining 2 tablespoons of the oil to the wok and swirl to coat the pan.
- When the oil shimmers, add the garlic and ginger and stir-fry until soft, about 2 minutes.
- Add the Chinese sausage (la chang - see note below), the white parts of the scallions, and the rice and toss thoroughly until heated through.
- Add the soy sauce, pepper, and reserved eggs and toss.
- Correct the seasoning, adding the salt if necessary, transfer to a platter, and garnish with the scallion greens.
- Serve immediately.
- Ming’s Tip: The eggs will be done very quickly. Keep an eye on them to make sure they don’t brown or dry out.
- NOTE:la chang is Chinese sausage.
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April 11th, 2008 by alice
Tags: French, Fried, Fries
INGREDIENTS
- 1 1/2lbsbaking potatoes(about 3 medium)
- 1/4cupItalian dressing(reduced fat or not)
- 1/4cup gratedparmesan cheese
DIRECTIONS
- PREHEAT oven to 425°F
- Wash potatoes; pat dry with paper towels.
- Cut into 1/4-inch thick strips; transfer to large bowl. Add dressing and grated topping; toss well.
- ARRANGE potatoes in single layer on large baking sheet sprayed with cooking spray. Spray potatoes with cooking spray.
- BAKE 12 minute
- Turn potatoes over with large spatula. Continue baking 10 to 12 minute or until golden brown and crisp.
- TIP:.
- To easily cut potatoes into strips, slice potato in half lengthwise so it lays flat on cutting board. This will hold it in place as you cut.
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April 8th, 2008 by alice
Tags: Beans, Fried, Long, Pork, Pressed, Stir, Tofu, yard
INGREDIENTS
- 3/4lb leanpork loin chops, trimmed of fat and cut into 1/4-inch wide by 1-inch long by 1/4-inch thick slices
- 1tablespoonlight soy sauce
- 2tablespoonscornstarch
- 3-4tablespoonspeanut oil
- 1smallyellow onion, peeled and sliced thinly
- 1tablespoonfermented black beans, lightly crushed
- 1/2inchfresh ginger, peeled, and shredded into very thin slivers
- 3largegarlic cloves, cut into thin shreds
- 1/2lb pressedtofu, cut into similar sized slices as pork
- 1tablespoonlight soy sauce
- 3/4lbgreen beans, ends trimmed and cut on the bias into 2 1/2-inch lengths(Chinese yard-long beans)
- 1/2smallred bell pepper, cut into very thin, 2-inch long slices
- 1/4teaspoontoasted sesame oil
DIRECTIONS
- Mix meat and first amount and soy sauce together and toss with cornstarch until liquids thicken and are clinging to the meat. Set aside to marinate for twenty minutes, preferably while you prepare the rest of the ingredients.
- Heat wok until it is smoking. Add peanut oil, and allow to heat for another thirty seconds, or until oil ripples and shimmers.
- Add onion, black beans, and ginger and stirfry for about a minute, or until very fragrant. Add garlic and mushrooms, and stir fry for another minute. Add meat, reserving any marinade that is not clinging to the meat. Spread meat into a single layer onto the bottom of the wok and allow to sit undisturbed to brown for about a minute or so. Add tofu to wok. Stir fry until most of the pink is gone from the meat.
- Deglaze wok where marinade has clung to the sides and bottom and browned with tofu, stir rapidly to scrape up marinade bits. Add beans, and stir fry for another minute to minute and a half, or until meat is done.
- Add bell pepper, stir fry thirty seconds, then remove from heat and drizzle in sesame oil, stirring well to combine.
- Turn out into a heated platter and serve with steamed jasmine rice.
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