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แสดงบทความที่มีป้ายกำกับ Chinese แสดงบทความทั้งหมด
แสดงบทความที่มีป้ายกำกับ Chinese แสดงบทความทั้งหมด
วันพฤหัสบดีที่ 18 เมษายน พ.ศ. 2556
วันเสาร์ที่ 9 มีนาคม พ.ศ. 2556
Chinese Lemon Boneless Chicken - RECIPE
Chinese Lemon Boneless Chicken - RECIPE Video Clips. Duration : 3.53 Mins.
ONE POT CHEF COOKBOOKS ON iTUNES BOOKSTORE: itunes.apple.com ONE POT CHEF COOKBOOKS - PAPERBACKS AND EBOOKS: www.lulu.com Lemon Boneless Chicken is a Chinese Restaurant classic. My version features pieces of chicken breast, lightly battered and fried until golden and crispy, then smothered in a tangy lemon sauce. Serve with rice or vegetables - Give it a go! MY SECOND CHANNEL: www.youtube.com PLEASE SUBSCRIBE! au.youtube.com FOLLOW ME! www.twitter.com BECOME A FAN ON FACEBOOK! www.facebook.com =================RECIPE FACT SHEET ================= INGREDIENTS IN THIS DISH: SAUCE: 250ml Chicken Stock (Chicken Broth) Juice of 2 Small Lemons (About 1/4 of a cup) 2 Tablespoons of Caster (Super Fine) Sugar (double this if you want a sweeter sauce) 2 Tablespoons of Corn Flour (Corn Starch) CHICKEN: 500g Chicken Breast Fillets (sliced into thin strips) 2 Tablespoons of Soy Sauce 2 Eggs 2 Tablespoons of Corn Flour (Corn Starch) Preparation Time: 10 minutes (plus time to marinate chicken) Cooking Time: About 10 minutes SERVES 4 ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC (Look up Google for a conversion chart if using Imperial) More cooking videos at: www.onepotchefshow.com Music by Kevin McLeod (Used with Permission) http
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ONE POT CHEF COOKBOOKS ON iTUNES BOOKSTORE: itunes.apple.com ONE POT CHEF COOKBOOKS - PAPERBACKS AND EBOOKS: www.lulu.com Lemon Boneless Chicken is a Chinese Restaurant classic. My version features pieces of chicken breast, lightly battered and fried until golden and crispy, then smothered in a tangy lemon sauce. Serve with rice or vegetables - Give it a go! MY SECOND CHANNEL: www.youtube.com PLEASE SUBSCRIBE! au.youtube.com FOLLOW ME! www.twitter.com BECOME A FAN ON FACEBOOK! www.facebook.com =================RECIPE FACT SHEET ================= INGREDIENTS IN THIS DISH: SAUCE: 250ml Chicken Stock (Chicken Broth) Juice of 2 Small Lemons (About 1/4 of a cup) 2 Tablespoons of Caster (Super Fine) Sugar (double this if you want a sweeter sauce) 2 Tablespoons of Corn Flour (Corn Starch) CHICKEN: 500g Chicken Breast Fillets (sliced into thin strips) 2 Tablespoons of Soy Sauce 2 Eggs 2 Tablespoons of Corn Flour (Corn Starch) Preparation Time: 10 minutes (plus time to marinate chicken) Cooking Time: About 10 minutes SERVES 4 ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC (Look up Google for a conversion chart if using Imperial) More cooking videos at: www.onepotchefshow.com Music by Kevin McLeod (Used with Permission) http
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วันเสาร์ที่ 26 มกราคม พ.ศ. 2556
Chicken breast absurd mix vegetables with chinese wrap/ mandarin pancake 雞胸肉炒雜菜跟薄餅
Chicken breast absurd mix vegetables with chinese wrap/ mandarin pancake 雞胸肉炒雜菜跟薄餅 Video Clips. Duration : 9.93 Mins.
Please add me as your friend on facebook: www.facebook.com/wantanmien 請加我成為您的朋友在facebook 上: www.facebook.com/wantanmien You can find more recipes and information on my website: www.wantanmien.com 請去我綱頁: www.wantanmien.com 你會找到很多不同的食譜和大家分享Chinese and english recipe/ instructions below : 薄餅材料: 20 塊1. 300 克先濾麵粉= 10.58 oz 2. 1 湯匙糖3. 250 ml 沸水= 8. 45 fl oz 做: 300 克先濾麵粉放大盆, 加入1 湯匙糖拌勻後, 加入250 ml 沸水用木棍拌混後取出, 放些麵粉在桌上把麵粉槎成先滑軟麵糰, 放回大盆濕布蓋面休息30 分鍾. 30 分後取出麵糰槎幾次後分成2 份, 1 份放回盆, 另一份再分二份, 其中一份榐成腸形, 分開五份, 用手弄成球型後, 用手按薄些, ( 間中加些粉) 用木棍榐成小塊, 在小塊上擦些麻油, 把兩小塊攃麻油面在一起,用木棍榐成紙薄塊, pan 燒熱放入薄餅, 看見有泡起和移動容易就可以反轉, 又再見出泡就可以取出放碟, 趁熱容易分開2 塊, 雞胸肉材料: 150 克= 5.29 oz 雞胸肉洗淨, 用紙抹乾後去肥, 橫身中間切一次, 踉著切薄片放在盆. 醃料: 1. 少許糖2. 1 茶匙生抽3. 1 茶匙rum 酒4 1 茶匙水拌勻後加入5. 半荼匙豆粉拌勻後, 最後加入6. 1 茶匙油以上拌混後, 蓋面放雪櫃30 分雜菜材料: 1. 200 克= 7 oz 芽菜洗淨去水2. 3 小片薑切條3. 1 粒蒜頭切粒4. 一些紅蘿蔔切條5. 一些青椒切條6. 一些紅椒切條7. 5 洗淨浸軟冬姑切條8. 1 棵青蔥切條, 分開白和綠色調味料: 1. 少許糖2. 1 湯匙rum 酒3. 1 荼匙鹽4. 2 茶匙雞粉5. 1 湯匙水6. 1 荼匙麻油打獻: 1. 1 湯匙豆粉2. 2 湯匙水拌勻pan 熱放入2 湯匙油, 放入蒜粒爆香後, 倒入紅蘿蔔條和芽菜炒幾次後加入少許糖, 1 湯匙水, 見芽菜將熟加入白色青蔥條拌勻炒幾次, 倒出. pan 熱放入2 湯匙油, 放入薑 ...
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Please add me as your friend on facebook: www.facebook.com/wantanmien 請加我成為您的朋友在facebook 上: www.facebook.com/wantanmien You can find more recipes and information on my website: www.wantanmien.com 請去我綱頁: www.wantanmien.com 你會找到很多不同的食譜和大家分享Chinese and english recipe/ instructions below : 薄餅材料: 20 塊1. 300 克先濾麵粉= 10.58 oz 2. 1 湯匙糖3. 250 ml 沸水= 8. 45 fl oz 做: 300 克先濾麵粉放大盆, 加入1 湯匙糖拌勻後, 加入250 ml 沸水用木棍拌混後取出, 放些麵粉在桌上把麵粉槎成先滑軟麵糰, 放回大盆濕布蓋面休息30 分鍾. 30 分後取出麵糰槎幾次後分成2 份, 1 份放回盆, 另一份再分二份, 其中一份榐成腸形, 分開五份, 用手弄成球型後, 用手按薄些, ( 間中加些粉) 用木棍榐成小塊, 在小塊上擦些麻油, 把兩小塊攃麻油面在一起,用木棍榐成紙薄塊, pan 燒熱放入薄餅, 看見有泡起和移動容易就可以反轉, 又再見出泡就可以取出放碟, 趁熱容易分開2 塊, 雞胸肉材料: 150 克= 5.29 oz 雞胸肉洗淨, 用紙抹乾後去肥, 橫身中間切一次, 踉著切薄片放在盆. 醃料: 1. 少許糖2. 1 茶匙生抽3. 1 茶匙rum 酒4 1 茶匙水拌勻後加入5. 半荼匙豆粉拌勻後, 最後加入6. 1 茶匙油以上拌混後, 蓋面放雪櫃30 分雜菜材料: 1. 200 克= 7 oz 芽菜洗淨去水2. 3 小片薑切條3. 1 粒蒜頭切粒4. 一些紅蘿蔔切條5. 一些青椒切條6. 一些紅椒切條7. 5 洗淨浸軟冬姑切條8. 1 棵青蔥切條, 分開白和綠色調味料: 1. 少許糖2. 1 湯匙rum 酒3. 1 荼匙鹽4. 2 茶匙雞粉5. 1 湯匙水6. 1 荼匙麻油打獻: 1. 1 湯匙豆粉2. 2 湯匙水拌勻pan 熱放入2 湯匙油, 放入蒜粒爆香後, 倒入紅蘿蔔條和芽菜炒幾次後加入少許糖, 1 湯匙水, 見芽菜將熟加入白色青蔥條拌勻炒幾次, 倒出. pan 熱放入2 湯匙油, 放入薑 ...
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วันอังคารที่ 1 มกราคม พ.ศ. 2556
Chicken Stir Fry with Dragon Sauce - Chinese New Year Recipe
Chicken Stir Fry with Dragon Sauce - Chinese New Year Recipe Video Clips. Duration : 4.73 Mins.
Celebrate the year of the Dragon with this flavorful, easy, healthy & spicy stir fry! Please subscribe for NEW recipes: bit.ly Find Jenny on... Google+ plus.google.com Facebook Facebook.com Twitter Twitter.com Costume & Accessories from DannysTrixKix.com CHICKEN STIR FRY RECIPE by @ILoveFlavor Marinade 2-3 chicken breasts 4 cloved garlic, minced 1 inch fresh ginger, grated low sodium soy sauce Vegetables: chopped except peas 1/2 sweet onion 1 broccolli crown 1 red bell pepper 1 cup sugar snap peas 1 1/2 cup baby portabella mushrooms or your favorite 2 tablespoon sesame seed oil (optional) - divided low sodium soy sauce black pepper 4 cloved garlic, minced 1 inch fresh ginger, grated Dragon Sauce: 2/3 cup low sodium soy sauce 1 teaspoon corn starch 1 tablespoon honey Sriracha, hot chili sauce Eating utensils: Chopsticks Dessert: Fortune cookie Have a Flavorful Day and Chinese New Year! Jenny Kelley XOXO Chinese New Year: January 12, 2012 - Year of the Dragon
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Celebrate the year of the Dragon with this flavorful, easy, healthy & spicy stir fry! Please subscribe for NEW recipes: bit.ly Find Jenny on... Google+ plus.google.com Facebook Facebook.com Twitter Twitter.com Costume & Accessories from DannysTrixKix.com CHICKEN STIR FRY RECIPE by @ILoveFlavor Marinade 2-3 chicken breasts 4 cloved garlic, minced 1 inch fresh ginger, grated low sodium soy sauce Vegetables: chopped except peas 1/2 sweet onion 1 broccolli crown 1 red bell pepper 1 cup sugar snap peas 1 1/2 cup baby portabella mushrooms or your favorite 2 tablespoon sesame seed oil (optional) - divided low sodium soy sauce black pepper 4 cloved garlic, minced 1 inch fresh ginger, grated Dragon Sauce: 2/3 cup low sodium soy sauce 1 teaspoon corn starch 1 tablespoon honey Sriracha, hot chili sauce Eating utensils: Chopsticks Dessert: Fortune cookie Have a Flavorful Day and Chinese New Year! Jenny Kelley XOXO Chinese New Year: January 12, 2012 - Year of the Dragon
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วันเสาร์ที่ 24 พฤศจิกายน พ.ศ. 2555
How to Make Nikuman 肉まんの作り方 (Chinese Steamed Pork Buns)
How to Make Nikuman 肉まんの作り方 (Chinese Steamed Pork Buns) Video Clips. Duration : 6.62 Mins.
Ingredients for Nikuman (Chinese Steamed Pork Buns) (8 pieces) - Dough - 250g All-Purpose Flour (0.551 lb) 1 tsp Instant Yeast 5g Baking Powder (0.176 oz) 25g Sugar (0.882 oz) A pinch or two of Salt 1 tbsp Sesame Oil 130ml Lukewarm Shiitake & Shrimp Dashi Stock Soup (0.549 us cup) - Meat Mixture - 150g Pork Shoulder Slices (0.331 lb) 1/2 tsp Salt A pinch of Pepper 1 tsp Sugar 1 tsp Soy Sauce 1 tsp Oyster Sauce 1/8 tsp Five-Spice Powder 1 tbsp Potato Starch 1 tsp Sesame Oil 100g Cabbage (3.53 oz) 40g Spring Onion (1.41 oz) 1 tbsp Chopped Ginger 2 Dried Shiitake Mushrooms 5g Dried Shrimp (0.176 oz) 8 sheets of Baking Paper (2x2 in/5x5cm) ** If you don't have a styrofoam box, cover the bowl, and keep the dough warm until doubled in volume. The 10 minute resting process is called benching and it gives the dough softness and makes it easier to shape the dough. The best temperature range for growing yeasts is from 28 to 32 °C (82-90 °F). If it reaches over 38 °C (100 °F) yeasts don't grow properly and they die out over 60 °C (140 °F). ＜材料＞ -生地- ・中力粉：250g ・インスタントドライイースト：小1 (予備発酵のいらないドライイースト) ・ベーキングパウダー：5g ・砂糖：25g ・塩：二つまみ・ごま油：大1 ・ぬるま湯：130ml（椎茸とエビの戻し汁を含む） -肉あん- ・豚肩ロース薄切り：150g ・塩：小1/2 ・コショウ：少々・砂糖：小1 ・しょう油：小1 ・オイスターソース：小1 ・五香粉：小1/8 ・片栗粉：大1 ・ごま油：小1 ・キャベツ：100g ・長ねぎ：40g ・しょうがみじん切り：大1 ・干ししいたけ：2枚・干し ...
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Ingredients for Nikuman (Chinese Steamed Pork Buns) (8 pieces) - Dough - 250g All-Purpose Flour (0.551 lb) 1 tsp Instant Yeast 5g Baking Powder (0.176 oz) 25g Sugar (0.882 oz) A pinch or two of Salt 1 tbsp Sesame Oil 130ml Lukewarm Shiitake & Shrimp Dashi Stock Soup (0.549 us cup) - Meat Mixture - 150g Pork Shoulder Slices (0.331 lb) 1/2 tsp Salt A pinch of Pepper 1 tsp Sugar 1 tsp Soy Sauce 1 tsp Oyster Sauce 1/8 tsp Five-Spice Powder 1 tbsp Potato Starch 1 tsp Sesame Oil 100g Cabbage (3.53 oz) 40g Spring Onion (1.41 oz) 1 tbsp Chopped Ginger 2 Dried Shiitake Mushrooms 5g Dried Shrimp (0.176 oz) 8 sheets of Baking Paper (2x2 in/5x5cm) ** If you don't have a styrofoam box, cover the bowl, and keep the dough warm until doubled in volume. The 10 minute resting process is called benching and it gives the dough softness and makes it easier to shape the dough. The best temperature range for growing yeasts is from 28 to 32 °C (82-90 °F). If it reaches over 38 °C (100 °F) yeasts don't grow properly and they die out over 60 °C (140 °F). ＜材料＞ -生地- ・中力粉：250g ・インスタントドライイースト：小1 (予備発酵のいらないドライイースト) ・ベーキングパウダー：5g ・砂糖：25g ・塩：二つまみ・ごま油：大1 ・ぬるま湯：130ml（椎茸とエビの戻し汁を含む） -肉あん- ・豚肩ロース薄切り：150g ・塩：小1/2 ・コショウ：少々・砂糖：小1 ・しょう油：小1 ・オイスターソース：小1 ・五香粉：小1/8 ・片栗粉：大1 ・ごま油：小1 ・キャベツ：100g ・長ねぎ：40g ・しょうがみじん切り：大1 ・干ししいたけ：2枚・干し ...
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วันอังคารที่ 20 พฤศจิกายน พ.ศ. 2555
Beef Broccoli Recipe - Chinese Food bigger than Panda Express
Beef Broccoli Recipe - Chinese Food bigger than Panda Express Tube. Duration : 1.98 Mins.
Beef Broccoli Recipe - Chinese Food Marinate: 1/2 pound flank steak trimmed fat removed cut into 1" x 1/4" strips 1 tablespoon each sugar cooking wine and corn starch Set aside covered in refrigerator for 1 hour Sauce: 3 tablespoons hoisin sauce 1 tablespoon soy sauce 1 tablespoon oyster sauce Vegetables: Broccoli Carrots White onion Preparation: In hot wok add 3 chopped cloves garlic and 1 tablespoon minced ginger Add marinated steak cook until 75% done and remove Add vegetables and sauce cook until 75% done then add meat When about finished add 1/2 teaspoon corn starch in cold water, bring to boil to thicken
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Beef Broccoli Recipe - Chinese Food Marinate: 1/2 pound flank steak trimmed fat removed cut into 1" x 1/4" strips 1 tablespoon each sugar cooking wine and corn starch Set aside covered in refrigerator for 1 hour Sauce: 3 tablespoons hoisin sauce 1 tablespoon soy sauce 1 tablespoon oyster sauce Vegetables: Broccoli Carrots White onion Preparation: In hot wok add 3 chopped cloves garlic and 1 tablespoon minced ginger Add marinated steak cook until 75% done and remove Add vegetables and sauce cook until 75% done then add meat When about finished add 1/2 teaspoon corn starch in cold water, bring to boil to thicken
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