Chinese Food Recipe: Mongolian Beef

Mongolian Beef Is very testy food. Its a Chinese Food. Today i giving you how to make Chinese Food like that Mongolian Beef.

Ingredients:

=1 lb. boneless beef, flank is good
=3 tbsp. oil
=2 cloves garlic, mashed
=4 scallions, cut in 2" lengths and slivered.

Marinade: 

=2 tsp. sugar
=2 tsp. soy sauce
=dash of white pepper
=2 T. Sherry

Sauce: 

=2 tsp. Hoisin sauce
=1/2 tsp. ketchup 2 tbsp. chicken broth or water 

Process To Mongolian Beef

=Freeze beef 1 hr. before slicing. Slice meat across the grain in very thin slices. Mix the marinade ingredients. Add sliced beef, and marinate 1/2 hr.

=Heat wok, add oil and garlic. Stir fry 1 min. and discard the garlic.

=Add beef and scallions. Stir fry 4 minutes. Add Hoisin sauce, ketchup, and chicken broth. Stir fry 1 more minute. Serve over rice.  

Ready your Food. Enjoy it. 

More Chinese Food Recipes

Chinese Food Recipe: Hunan Beef

Hunan Beef Is very testy food. Its a Chinese Food. Today i giving you  Chinese Food Recipes like that Hunan Beef.

Ingredients:

=2 cups broccoli florets
=2 tbsps. cooking oil
=2 tsp. minced garlic
=4 small dried red chilies
=1 tsp. cornstarch dissolved in 2 tsp. water

Marinade

=2 tbsps. soy sauce
=2 tsp. cornstarch
=1 tbsp. Chinese rice wine or dry sherry
=3/4 lb. flank steak, thinly sliced across the grain

Sauce: 

=3 tbsps. Chinese black vinegar or balsamic vinegar
=1 tbsp. soy sauce
=1 tbsp. Chinese rice wine or dry sherry
=2 tsp. sugar
=2 tsp. chili garlic sauce
=1 tsp. sesame oil

Directions:

=Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 12 minutes.

=Combine sauce ingredients in a bowl.

=Place broccoli in a large pot with 1 inch of boiling water. Boil until tender and crisp, 2 to 3 minutes; drain.

=Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add beef and stir fry until no longer pink, 1 1/2 to 2 minutes. Add broccoli and sauce to wok; bring to a boil. Add cornstarch mixture and cook, stirring, until sauce boils and thickens. Serve with rice.  

And Human Beef ready to eat. Enjoy It. 

Chinese Food Recipe: Pan-Fried Freswater Prawns with Special Sauce

Pan-Fried Freswater Prawns with Special Sauce Is very testy food. Its a Chinese Food. Today i learning you how to make Chinese Food like that Pan-Fried Freswater Prawns with Special Sauce.

10 Servings
This dish of prawns dry-fried in a sweet, slightly sticky sauce.

Ingredients:

=5 medium-sized freshwater prawns, weighing about 1.3 kg
=1 red chilli, thinly sliced
=14g young ginger, thinly sliced
=12g garlic, thinly sliced
=50g onion, cut into 5cm lengths

Seasoning:

=2 tbsp superior soy sauce
=3 tsp sugar
=3 tsp chicken stock powder
=1 tbsp oyster sauce
=2 tsp dark soy sauce
=2 tsp Shao Hsing wine
=1 tsp sesame oil
=3 tbsp superior stock
=potato starch, mixed with a little water

Directions:

=To prepare prawns: Remove the prawn heads and rinse. Cut a line down the back of the prawns, devein and halve them. Drain and set aside.

=To cook prawns: Heat oil in a wok and deep fry the prawns until 75
% cooked. Remove and drain excess oil.

=Stir fry the chilli, young ginger, garlic and onion in the wok until fragrant.

=Add the semi-cooked prawns and seasonings. Continue stir frying the prawns until they are cooked. Add a little potato starch mixture to thicken the sauce. Dish out and serve immediately.

Chinese Food: Steamed Ginger Milk Custard

Steamed Ginger Milk Custard is a very testy Chinese Food. Its looking very good and attractive.
Ever tried this steamed milk custard? It’s so smooth that even tofu fatofu can’t beat it. It’s a perfect quick dessert after dinner. The pungent aroma of ginger makes the silky milk custard so beautiful. My family loves its simply and silky texture. Ginger is widely used in Chinese herbal medication as it helps our blood circulation and treats indigestion, upset stomach, diarrhea, and nausea. Old ginger is often used in creating confinement dishes in Chinese tradition. When it comes to making this delicious dessert, I often use old ginger, it is suitable for all people in the family though.

You might have known a classic Chinese dessert, Ginger milk curd that are mainly made by ginger, milk and sugar. However, you’ll be easily disappointed as many things could go wrong along the cooking process as a result that the milk won’t set properly. Egg white is a good and natural coagulator. Armed with this recipe, you’ll be very confident to enjoy a bowl of nice and hot ginger milk custard after dinner, instead of compelling to drink ginger milk because you don’t want to waste anything.

Steamed Ginger Milk Custard


Prep time: =5 mins
Cook time:= 20 mins
Yield: =2 serves

Ingredients:

=2 egg whites
=220 ml milk, room temperature
=2 Tbsp sugar
=2 Tbsp ginger juice

Method:

1. =Place all the ingredients in a large bowl. Mix well. Try not to beat too hard and avoid from making too many bubbles. Sift through a fine sieve.
2. =Transfer the milk mixture into two rice bowls. Cover with aluminium foil. Steam in a wok over medium-high heat for about 12 minutes. Turn off the heat. Don’t remove the wok lid. Let it stay in the wok for 12 minutes. Done. Serve immediately.