Chinese cooking - 中国 菜
and East in general
Swell these are, for the most part, recipes that are part of Chinese cuisine, I do not exclude that there is some intruder from neighboring countries even if ...
Given the vastness of China, it is difficult to say when a plate of a border area is really Chinese or foresto!
Read the rest ...
Chinese cooking - 中国 菜
and East in general
Although these are, for the most part, recipes that are part of Chinese cuisine, I do not rule out that there are some intruders from neighboring countries though ...
Given the vastness of China, it is difficult to say when a plate of a border area is really Chinese or foresto!
I do not point to many specialties, only those that are often easy to find from me; dishes that I have been eating for many years now.
Dishes that are always successful with my diners.
After all, I had good teachers.
or diǎn xin (literally: put a dot on the heart) that is a set of buffets, appetizers and snacks.
These are the ones I love to prepare and clearly eat. To prepare them usually takes some time but when they come to the table I'm a pleasure:
to see and enjoy.
springrolls S
The spring rolls, 春卷
Shau never pork
shaumaimaiale S
http://lacucinadifulvio.fulviomonti.net/index.php/ricette/antipasti/230-shau-mai-di-maiale
Shau never prawn
shaumaigamberi S
http://lacucinadifulvio.fulviomonti.net/index.php/ricette/antipasti/231-shau-mai-di-gamberi
The curry puff, puff pastries very tasty oriental curry
The fried wonton
http://lacucinadifulvio.fulviomonti.net/index.php/ricette/antipasti/251-wonton-fritti-cucina-cinese
Chinese mushrooms, shitake, stuffed with shrimp
shitakegamberi S
Baozi to vegetables - (蔬菜 包) Chinese steamed bread with vegetable filling
baoziverdura S
Baozi (Bun) With chicken and mushrooms, steamed
Cantonese fried rice
risocantonese S
http://lacucinadifulvio.fulviomonti.net/index.php/ricette/primi/208-riso-alla-cantonese
And here follow other preparations that usually make up a lunch, invariably accompanied by bowls of rice.
The baifan, white rice to China
Baifan S
Bamboo beef and mushrooms
manzobambu S
Sweet and sour chicken
polloagrodolce S
Shizitou (狮子头) - Pork Stewed meatballs
shizitou S
ADVICES AND NOTES:
- As I prepare them, other specialties of the middle empire will follow. If anyone, however, wanted to know how to prepare a dish in particular ... well, if it is one of those I prepare I will do to do it now!
- At the time of writing (November 2013) I can guarantee that it is not season for me to prepare the Peking lacquered duck: I prefer to use the oven in the garden, to do it!
{Jcomments on}
Un Cantonese the scent of India ...
The next day a great lunch of Tandoori Chicken I found myself struggling with some surplus, both meat and vegetable and rice.
Being a fair amount, it was really worth finding how to make something pleasant out of it.
So, with a little patience and a couple of additions, I immediately remedied with a Cantonese rice Recycle!
Chinese sweet and sour lemon sauce
With the start of the new year I decided to inaugurate these pages by inserting a couple of recipes in the section of Chinese cooking and of oriental cuisine in general.
The first course is a course served with a sweet and sour lemon sauce alternative to the one known by all ...
Rice noodles: the preparation
(oriental cuisine)
These rice noodles, widespread in all Far Eastern kitchens, are usually consumed, after being softened with a first cooking, as an ingredient for more complete preparations:
they fill the plate, fill the stomach and are excellent in all sauces.
Today Chinese cuisine on the table!
Today it was snowing and I did not want to engage in something special for Sunday lunch.
So I opted for a simple and fast Chinese recipe that could also be served as a single course, albeit accompanied by a rice bowl.
And to revive the gray outside, I chose a dish full of colors and full of spices!
A new section: Chinese cuisine - 中国 菜
It was some time that I wanted to dedicate a section of my site to oriental cuisine, especially Chinese.
Not that I prepare many specialties, just the ones I like best and that I know are appreciated by my guests.
And some of these dishes, especially dim sum, I also prepare them because, otherwise, I would have difficulty finding them in most of the places that offer Chinese cuisine!