After coming back to Israel from Meijob I felt to cook Chinese food. I recalled my 8 months back memories where Lika, our Office Manager in Meijob and her sweet mother helped us prepare top Chinese cuisines. I asked Lika for sending me Chinese recipes. I will try to cook some Chinese food during the weekend. Here are some exciting Chinese recipes:
1) Gong bao ji ding
- Chicken slice (ji rou)
- Chili pepper (Gan la jiao)
- Peanuts (Hua sheng)
- Sichuan pepper (Hua jiao)
- Bean oil (Da dou you), Cai zi you (Corn oil)
- Salt (Yen)
- Sugar (Tang)
- Vinegar (Cu)
- Cooking wine (Liao jiu)
- Monosodium glutamate (Wei jing)
- Essence of chicken (Ji jing)
- Leek (Cong)
- Ginger (Jiang)
- Garlic (Suan)
- Egg (Ji dan)
- Sauce (Jiang you)
- Potato starch (Hong shu fen)
- Bean sauce (Dou ban jiang)
Preparation:
- Wash the sliced Chicken, cut it into diced pieces, place it into clean bowl, add 1 spoon chicken essence, salt (little), 1 spoon potato starch, egg white of one egg (egg-yolk can be used to cook Wan zi), you can also pour 1 to 2 spoon of water instead of egg white. Mix them up.
- Preparation of seasoning: Take a bowl and pour 1 spoon sauce in it, add 2 spoon sugar, 3 to 4 spoon of vinegar, add 1 spoon cooking wine, 1 spoon monosodium glutamate, 1 spoon potato starch, 2 to 3 spoon water, mix them up in a bowl and taste its sample (sugar and vinegar are optional and depends on your preference).
- Cut a half leek into pieces with size same as chicken dice, ginger (10 pieces), garlic (10 pieces), cut each piece as big as a nail, cut chili pepper into segments and wash them together with Sichuan pepper and drain off the water.
Cooking:
Heat the empty wok to make sure it is dry. You can put your hand above the wok to feel the working heat of it. Add 2 gram oil into the wok and wait till you feel the oil is hot enough. Pour half of the hot oil into a dry bowl (the oil in the bowl can be used to cook later). Pour 1 gram cool oil into the wok, and instantly put the chicken dice into the wok to fry it (this way can be used to cook every kind of meat to prevent it from sticking the wok). Take out diced chicken pieces in a bowl after it changes its color.
Add the oil in the wok that you took out in the beginning and put some bean sauce in it, along with some Sichuan pepper and Chili pepper. Continue frying this mixture by adding ginger and garlic pieces. Add the diced Chicken and leek segment into the wok. Fry it. Now pour the seasoning you prepared in the beginning into the wok by keeping the flame on. Fry it 3-4 times, then add peanuts in the wok, mix them up thoroughly. Turn off the flame; serve it on a dish plate. It’s ready to eat.
Key point: Please follow the order, Peanuts should be added into the wok at the last step.
2) Lao hu cai
- Green peppers (Qing jiao)
- Leek (Cong)
- Coriander (Xiang cai)
- Sesame oil (Zhi ma you, Xiang you – two types of sesame oil)
- Salt (Yen)
- Vinegar (Cu)
- Sugar (Tang)
Preparation:
- Slice the leek into segments, and then into thread
- Cut the Green peppers into thread and remember to remove the seeds inside it.
- Cut coriander into 1 inch long segment.
Cooking:
Put leek threads and green pepper threads into a bowl. Add 2 spoons of salt in it. Mix them up and put the bowl aside for 10 minutes. Wash the leek and pepper after 10minutes and let the water drip off from it. Add the coriander segments in the bowl, some monosodium glutamate, 1 to 2 spoons of vinegar, sugar (optional), and half spoon of sesame oil. Mix them up.
Key point: Sugar added in little quantity is enough or else the dish will taste too sweet. Sugar is optional and it tastes fine without it.
3) Qiang Huang Gua
- Cucumber (Huang Gua)
- Dry chili pepper (Gan Hong La Jiao)
- Sugar (Tang)
- Vinegar (Cu)
- Salt (Salt)
- Monosodium glutamate – MSG (Wei Jing)
- Bean Oil (Da Dou You)
Preparation:
Slice a cucumber and add the pieces in the bowl. Add salt, sugar, vinegar, MSG in the bowl and mix them up thoroughly and evenly; Chop dry chili peppers into small pieces and keep it aside for later use.
Cooking:
Heat the wok and pour oil in it. Heat the oil uniformly and as soon as it gets heated up add the standby dry chili peppers in the wok. Swing the wok to fry the chili pepper well. Pour the oil with fried peppers into the bowl which has cucumbers in it. Mix the ingredients of the bowl using chopsticks. Cover the bowl with a lid and let the cucumber boil inside it as the hot oil effect. After this process of 3-5 minutes the dish is ready to serve.
4) Ban Tu Dou Si
- Potato (Tu Dou)
- Mashed Garlic (Suan Ni)
- Sugar
- Vinegar
- Chopped dry chili pepper pieces
- Salt
- MSG
- Bean Oil
Preparation:
Cut the potato into threads and put them in a bowl. Rinse the potato threads well, to remove the starch. Immerse the potato threads in the clean water for later use. Immersing potatoes under water would make the potato crisp when eaten.
Cooking:
Heat one braiser of water and after it gets boiled add potato threads in it. Take potatoes out from the pot, and please note that the boiling water should come over the potato threads. Don’t cook for too long as the potato will turn out to be soft rather than crisp. Don’t cook it for a short time as the potato will remain raw inside. Take them out in a bowl when the potatoes are very little raw from inside.
Wait for potatoes to get cooled down. Add mashed garlic, salt, MSG, sugar, vinegar in the bowl and mix them. Heat a pan, add some oil to it. Swing the pan to heat the oil uniformly. Add dry chili peppers to the pan and fry them with frying spoon. Pour the oil along with the pepper into the bowl which has potato in it. Mix all the ingredients of the bowl using chopsticks. Cover the bowl with a lid and let the potato threads boil inside it as the hot oil effect. Wait for 3-5 minutes. The dish is ready to serve.
