Recipes Fuyung hai

Recipes Fuyung hai

ingredients:
7 chicken eggs
1 tsp salt
1 tsp pepper vegetable oil
3 cloves garlic, finely chopped
50 g onion, finely chopped
75 g shrimp, peeled, roughly chopped
150 g crab meat / crab boiled / canned

sauce:
1 tablespoon margarine
25 g onions, chopped
2 cloves garlic, minced
2 large red chilies, seeded and thinly sliced ​​lengthwise
50 g carrots, cut into matchstick for
1 stalk, cut into 4 cm, splits
200 ml of water
5 tablespoons bottled tomato sauce
1 tsp sugar
1 teaspoon vinegar cook
1 tsp salt
1 tsp cornflour, dissolved in a little water
50 g of frozen peas
How to make:
Beat eggs, salt and pepper until frothy.
Heat 1 tbsp oil, saute garlic and onion until wilted.
Enter the shrimp, stirring until it changes color. Lift. Chill.
Enter into the beaten eggs with crab meat and stir well.
Heat the pan, put a little oil.
Pour some of the egg mixture, and cook until cooked on both sides.
Do the same with the rest of the ingredients. Remove and set aside.

sauce:
Heat the margarine until melted. Saute garlic and onion until wilted.
Enter the herbs, stir until wilted.
Add seasonings and water. Bring to a boil.
Pour the starch solution, stirring until thick. Lift.
Place the omelet on a serving plate. Pour the sauce. Serve

Chinese Recipes Rice Hainam

Chinese Recipes Rice Hainam

Rice Ingredients:
250 grams of rice
500 ml chicken broth
3 cloves garlic crushed
1 cm ginger mashed
1 tbsp Chinese Arak
1 tsp sesame oil
1/2 tbsp soy sauce Salt
4 tablespoons cooking oil

Chicken Soup Ingredients:
75 grams Pumpkin bligo / diced squash
500 ml chicken broth
1 whole chicken hometown given vinegar on the head, mouth and feet
1 tablespoon garlic fried results and ginger
Salt, soy sauce, sesame oil, Chinese wine to taste
Ingredients For Sambal:
5 pieces of red chili braised
10 pieces of cayenne pepper boiled
1/2 plum tomatoes direbuws
1 tbsp fried onion yield / ginger
salt to taste

How to make Rice:
Fry garlic, ginger is crushed, until golden and dry clotted, remove pulp onion, set aside for the sauce and sambal.
Enter the rice in hot oil, stirring, until fragrant add the soy sauce and enter the broth, reduce the heat while stirring occasionally, cook until a karonan.
Then steamed karonan, to be rice.

Recipes cusisine GuangZhou China

Recipes cusisine GuangZhou China

ingredients:
1.5 ounces of medium-size shrimp as much as 9 pcs
Salt 1 egg
1 whole chicken stew
1 egg publications (10gram)
30 ml cooking oil
2 g vitcin
2 grams of salt
3 g sugar
1 g pepper
10 gm garlic cop
50 ml of chicken soup
2 ml sesame oil
3 ml cooking wine

How to Make it:
Sauteed shrimp with 3 kinds of eggs
Shrimp boiled and drained afterwards in fried, then sauteed with garlic
After that enter the shrimp and 3 kinds of eggs that have been boiled
Then given micin, salt, sugar, pepper and oil and flour thickener sufficient wijeng

Wanja Recipes Tang

Wanja Recipes Tang

ingredients:
250 gr ground beef
1 pc know china, dry cloth
800 cc = ½ teaspoon beef bouillon powder
½ tsp black pepper powder
1 tsp salt
½ tsp white pepper powder
1 small leeks, finely sliced
1 piece of egg beaten off
2 tbsp sesame oil
2 tsp sesame oil
½ tsp flavoring, if desired

How to Make:
Mix the ground beef out, scallions, black pepper powder and stir well. Medium-size ball shape
Boil the broth to the boil, put the meat balls. Cook until done. Add eggs, stirring, stirring until stringy. Give pepper, flavorings, salt, sesame oil. Boil and cook until cooked, lift
serve

Chinese Recipes Chicken Dumpling

Chinese Recipes Chicken Dumpling
Leather Material:
100 g tang mien flour (can be bought at Chinese food stores)
15 g cornstarch
1 tsp salt
150 ml of boiling water
2.5 tablespoons cooking oil

contents:
250 g minced chicken meat
Btr 2 onion, finely chopped
6 tbsp cooking oil
3 pcs hioko mushrooms, finely chopped
3 pcs water chestnut, finely chopped
100 g carrots, grated
50 g peas
1/2 tsp sugar
1 tsp salt
1 tablespoon soy sauce
1/8 tsp ginger powder
1 teaspoon cornstarch, dilute with a little water

How to Make:
Creating content: Saute onion until fragrant. Add chicken, stirring until it changes color. Add water chestnut, carrot, peas, and mushrooms. Once cooked, Thicken with cornstarch liquid.
Make skin: Mix tang mien flour, cornstarch, and salt. Pour the boiling water and stir well. Knead, adding cooking oil until smooth. Allow the dough 15 minutes. Milled thin and 6 cm diameter spherical shape.
Take a piece of dough, then shape as desired contents dumplings.
Steam until cooked. Lift. Serve while warm.

Hakau Recipes

Hakau Recipes
ingredients:
skin:
250 g flour tang mien, ready to use *)
2 tablespoons cornstarch
250 ml of water, bring to a boil
2 tablespoons vegetable oil

contents:
300 g small shrimp, peeled and roughly chopped
1 stalk spring onion, thinly sliced
2 tsp cornstarch
1 tbsp sesame oil
1 tsp salt
1/2 teaspoon pepper
1/2 tsp sugar
2 tablespoons chicken egg white
Complement:
Bottled chili sauce, ready to use

How to Make:
Contents: Mix the shrimp, scallions, cornstarch, sesame oil, salt, pepper, and sugar and stir well. Add egg whites, stir again until blended. Set aside.
Skin: Mix tang mien flour and cornstarch and stir well. Add boiling water gradually while stirring constantly until well blended. Add vegetable oil, knead dough until smooth.
Divide the dough into two, roll each dough portion into a cylindrical shape with the help of plastic. Cut crosswise 1 cm thick, gilas each piece to a thickness of 1 mm. Print up a round with a diameter of 8 cm.
Take 1 piece of dough skin, place 1 teaspoon of dough contents. Squeeze with a shape like shells on the part surface. Do the same thing until the dough runs out.
Steamed in a hot steamer for 10 minutes until cooked, remove from heat. Serve warm with a complement.
Tang mien flour: Flour sediment taken from wheat flour without gluten. Fine grained like cornstarch and white. Sold in plastic containers at leading supermarkets Chinese food section.