china

Xihongshi Chao Jidan (Chinese Stir-fried Tomato and Eggs)

eggs

salt and white pepper

vegetable oil

onion

tomatoes

garlic (peeled and minced, optional)

sugar

steamed rice (for serving)

In a medium bowl, beat the eggs with about 1/4 teaspoon salt and a pinch of white pepper.

In a large wok, heat oil over high heat. Once thoroughly heated, pour in the eggs and let sit for 30-60 seconds. Once a thin layer forms, lightly scramble the eggs. Once the eggs are just cooked with a couple of runny spots remaining, remove to a plate.

Add the white slices of the green onion and fry for 20-30 seconds, until fragrant. Gently add in the tomatoes and garlic (if using) and stir fry for a couple of minutes, until slightly softened. Sprinkle with sugar. Mix in eggs and stir fry until just heated through, being careful not to overcook eggs. Season with additional salt and white pepper if needed.

Serve immediately with rice and sprinkle with remaining green onion slices.

<p>This traditional Chinese dessert is especially popular in the southern provinces, Hong Kong, and Taiwan, and is characterized by its sweet and nutty flavor. It consists only of black sesame seeds, rice flour, sugar (rock sugar), and water but can be prepared a myriad of different ways. Usually, rice is soaked overnight, and the sesame seeds are toasted, but some recipes start with soaking both the rice and the sesame seeds overnight and then grinding them the following day into a powder which is mixed with water and sugar and cooked until thickened slightly. Others toast the rice flour and sesame seeds and once cooled and ground, cook them with water and sugar. Sometimes rock sugar is used instead of granulated sugar, and the soup may also include additional ingredients like jujube, Chinese rice dumplings filled with sesame paste called <em>tang yuan</em>, peanuts, or walnuts. Black sesame soup is served hot or warm, after a meal, as an afternoon snack, and with dim sum.</p>

Black Sesame Soup

rice

black sesame seeds

water

boiling water, as needed

Kung - Pao Huhn 1 - Huhn à la Szechuan (China). Über 135 Bewertungen und für mega befunden. Mit ► Portionsrechner ► Kochbuch ► Video-Tipps!

Kung - Pao Huhn 1

Hühnerbrüste

EL Öl, Erdnussöl (oder anderes neutralesl)

Peperoni, (entkernt und gehackt)

Zehe/n Knoblauch, (fein gehackt)

TL Ingwer, frischer (fein gehackt)

EL Wein, chinesicher Reiswein

Frühlingszwiebel(n), (in Ringe geschnitten)

Erdnüsse

Prise(n) Salz

TL Sojasauce, helle

TL Wein, chinesischer Reiswein

TL Maisstärke

Eiweiß, (leicht schaumig geschlagen)

EL Sojasauce, dunkle

EL Chilisauce, süße

TL Essig (Reisessig)

TL Zucker

EL Hühnerbrühe, klare

Liebe dieses Gericht! Es ist Aufwendig und dauert seine Zeit, keine Frage aber es lohnt sich! Hab mir seiner Zeit extra richtigen chinesischen Reiswein von meinen lieblings Asiaten besorgt -> war ne gute Entscheidung. Es macht einen riesen Unterschied hier keinen "billig Ersatz" zu nehmen.

5 Sterne für das Rezept!

So so lecker! Hab aber noch Brokkoli, Paprika, Zucchini und Champignons reingeschmissen. Dafür hab ich die Erdnüsse wegen Allergie weggelassen. Die Soße wurde endlich so, wie ich es mir gewünscht habe.

Wir haben dieses Rezept schon sehr oft gemacht und lieben es! Da wir inzwischen versuchen, weniger Fleisch zu essen, haben wir es das letzte Mal mit Paprika, statt Fleisch gemacht und in die Soße direkt noch die geschmacksgebenden Marinadezutaten gemischt. War auch klasse. 

Sehr gutes Rezept. Ich wälze das Hähnchen nach dem Marinieren nochmal kurz in Stärke und brate es dann. In die Soße gebe ich noch Szechuanpfeffer und einen Löffel Austernsoße. 

Klasse Rezept 👌🔝
doppelte Menge soße sowie  Paprika und  Champignons 

Chinesisches Gemüse mit Mie-Nudeln ist ein Klassiker der chinesischen Küche - schnell zubereitet und garantiert ein Genuss! Hier geht es zum REWE Rezept »

Chinesisches Gemüse mit Mie-Nudeln

Brokkoli

TK-Grüne-Bohnen

Mie-Nudeln

EL Sesam

Karotten

250 g Pak Choi

Knoblauchzehen

EL Pflanzenöl

425 ml Kokosmilch

EL Sojasauce (salzreduziert)

Saft einer Limette

TL Sambal Oelek

Bund Koriander

Char kway teow is one of Malaysia's best-known culinary exports, says Shannon Harley.

Char kway teow

Dragon & Phoenix dried red chillies

red chilli, chopped

Asian (red) eschalots, chopped

garlic cloves, chopped

tbs Yeo’s light soy sauce

tbs Lee Kum Kee dark soy sauce

tbs Squid Brand fish sauce

tsp caster sugar

tsp white pepper

(80 milliliters) sunflower oil

green prawns, peeled (tails intact), deveined

fishcake (from Asian supermarkets), thinly sliced

lap cheong (Chinese sausages), thinly sliced

fresh rice noodles

eggs, lightly beaten

(160 grams) bean sprouts

garlic chives,

Lime cheeks and thinly sliced red chilli

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977441057001&=domain=del

5348771529001-5977441057001

This is a traditional and popular Chinese classic dessert, served during Lunar New Year and it that will satisfy your sweet cravings.

Chinese Fried Sesame Dessert Balls (Jian Dui) Recipe by Tasty

red bean,

brown sugar

glutinous rice flour,

sesame seed

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Make the red bean filling: In a medium bowl, combine the red beans with 1 cup (240 ml) of water. Cover with plastic wrap and soak overnight.

Drain the red beans, then transfer to a small saucepan with the remaining 3 cups (720 ml) of water. Bring to a boil over medium-high heat, then cover and cook for 1 hour, until soft enough to mash with a fork.

Add the sugar and cook, stirring frequently, until the liquid evaporates and a thick red bean paste forms.

Transfer the red bean paste to a bowl. Cover with plastic wrap, pressing it directly onto the surface of the paste to prevent a skin from forming. Refrigerate until ready to use.

Make the dough: In a liquid measuring cup or small bowl, whisk the hot water with the light brown sugar until the sugar dissolves.

Add the glutinous rice flour to a medium bowl and use a spoon to create a small well in the center.

Pour the sugar syrup into the well and stir for 5 minutes, until the dough is well combined and no longer sticks to the bowl.

Lightly dust a clean surface with glutinous rice flour. Turn the dough out and knead for 5 minutes, until it forms a smooth, round ball. Use a little bit more flour or water as needed.

Divide the dough into 8 pieces. Roll the pieces into small balls, then flatten into discs about ½-inch (1 ¼ cm) thick and 2½-inches (6.5 cm) in diameter.

Place 1 teaspoon of red bean filling in the center of a piece of dough. Fold in the edges to cover the filling, then roll into a ball. Roll the ball in the sesame seeds until the dough is covered. Repeat with the remaining ingredients.

Heat the vegetable oil in a large pot until it reaches 350°F (180°C).

Fry the sesame balls for 15 minutes, stirring frequently, until golden brown. Transfer to a wire rack set over a baking sheet to drain and let cool for 15 minutes before serving.

https://vid.tasty.co/output/123036/landscape_480/1547772838

James Martin's Asian soup combines a fragrant broth with fish, seafood and light noodles, topped with strong herbs

Hot & sour fish soup

coriander seeds

ginger

chicken stock

rice noodles

tbsp fish sauce

red chillies

garlic

raw, tail-on tiger prawns

200 grams/7 ounces skinless salmon fillet

spring onions

coriander leaves

mint leaves

limes

Put the coriander seeds and galangal or ginger in a saucepan. Pour in the stock, bring to the boil, then simmer gently for 5 mins. Leave to stand for 10 mins.

Meanwhile, cook the noodles following pack instructions. Drain and keep warm. Return stock to the boil. Add the fish sauce, chillies and garlic, reduce the heat and simmer for 2 mins. Add the prawns and salmon, return to a simmer and cook gently for about 5 mins until both are firm and cooked. Add the spring onions, herbs and lime juice, to taste.

Divide the noodles between soup bowls. Using a slotted spoon, lift out the prawns and fish, and place on the noodles. Season the hot stock, pour into the bowls and serve with Spring rolls on the side.

The secret to this char siu recipe lies in the marinade and basting the BBQ pork while it's roasting. A classic Cantonese dish that's simple to make at home.

Easy Char Siu (Chinese BBQ Pork)

lb 2 oz (500 g) pork shoulder

garlic cloves, finely chopped

scallions,

Tbsp. light soy sauce

dark soy sauce

white pepper

hoisin sauce

red fermented bean curd, mashed

Tbsp. honey

Tbsp. Mei Kuei Lu Chiew liquor

red food coloring (optional)

Char siu, with its sweet and savory notes, has a certain deliciousness that’s forever locked in my food memories—it makes my mouth water from the moment I see the honey dripping down the smoky pork in Cantonese siu mei restaurants. In Hong Kong, this barbecued pork is taken so seriously that food critics debate which establishment makes the best. Some say family-run Joy Hing’s in Wan Chai, while others consider Mott 32 with its top-drawer Ibérico de bellota pork the best.
This is a simple recipe. The secret lies in the marinade and basting the BBQ pork while it’s roasting. This recipe is based on the glorious char siu I’ve had at One Harbour Road, the Cantonese restaurant at the Grand Hyatt in Wan Chai.
This recipe calls for Mei Kuei Lu Chiew liquor, which translates as “rose dew wine” or “rose essence.” It’s made with sorghum and rose petals. If it’s unavailable, though, you can use Shaoxing rice wine.

Epicurious

Cut the pork lengthways into strips 2 inches wide and 1-inch thick and put into a nonreactive container. Combine the marinade ingredients in a saucepan over low heat and stir together. Leave to cool, then stir in the garlic and massage the marinade into the pork. Cover with plastic wrap and marinate in the refrigerator for 5–6 hours or overnight.

Preheat the oven to 425°F. Bring the pork back to room temperature and drain off the excess marinade into a small bowl. Place the pork on a rack in the middle of the oven and put a roasting pan containing a cupful of hot water underneath on the bottom rack. Roast the meat for 20 minutes, basting with the marinade occasionally. Reduce the oven to 350°F and roast for a further 15 minutes or until the internal temperature of the meat reaches 165°F.

Cool the pork briefly, then cut it into bite-size pieces. Garnish with spring onions and serve as an appetizer or with steamed rice as a light meal.

Pekingsuppe - süß - sauer - scharf. Über 230 Bewertungen und für köstlich befunden. Mit ► Portionsrechner ► Kochbuch ► Video-Tipps!

Pekingsuppe

Hähnchenbrustfilet(s)

Zwiebel(n)

Tomate(n)

Karotte(n)

g Sojasprossen

Ei(er)

einige Mu-Err-Pilze, getrocknete

ml Essig (Reisessig)

EL Sojasauce

Chilischote(n) oder 1-2 TL Sambal Oelek

Stück(e) Ingwer, daumengroß

TL Öl (Sesamöl)

Salz

Schuss Ketchup oder etwas Tomatenmark

EL Speisestärke

Liter Wasser

n. B. Frühlingszwiebel(n)

Öl zum Anbraten

Guten Abend zusammen,
zunächst, danke für das Rezept.

Ich bin grade daran neues auszuprobieren.
Das Rezept ist Top.. ABER-

An alle die es vielleicht in Zukunft kochen werden, ab dem Teil mit Essig und Zucker hinzufügen, selber nach belieben würzen!
Macht es um einiges einfacher..

Ich selber mag Reisessig und zu viel Soja Sosse nicht, daher hab ich in meinem Rezept

Ca. 2 EL Reisessig
Ca. 4 EL Soja

rein.

Zucker habe ich garkein gebraucht.
Ich fand es so gut, wie es dann war, einfach etwas rein tun und die Würze selbe erschmecken, da ist jeder anders.

Ansonsten, viel Spaß beim nach kochen! ^¬^

das schlechteste Rezept was ich je bei chefkoch gefunden habe, ungeniesbar!!

Zunächst vielen Dank für die Mühe, das Rezept zu teilen. 
Habe das Rezept gerade 1:1 nachgekocht und bin mega-enttäuscht. Ich werde versuchen, mit Hühnerfonds, gehackten Tomaten, Ketchup und Zucker noch etwas zu retten, da es sonst um die Zutaten schade wäre. Doch gerade kann man das beim Besten Willen nicht essen. 100 ml Reisessig muss ein Schreibfehler sein, das ist definitiv viel zu viel. 

Super lecker!
Am besten mit der Würze aber abschmecken

Ich habe die Suppe gerade komplett nach Anleitung gekocht. Und muss sagen so was schlechtes hab ich noch nicht gegessen. 🙈
Die Menge mit dem reißessig ist in meinen Augen viel zu viel🙈

There are no insects in this Sichuan noodle dish; rather, the name Ants Climbing a Tree refers to the way the bits of pork cling to the noodles.

Ants Climbing a Tree

bean thread vermicelli noodles

black beans

soy sauce

Tbsp. Sichuan chile oil

sesame oil

Chinese rice wine

pork

garlic,

chicken stock, vegetable broth, or water

Chinese cuisine is full of poetic names for humble dishes. There are no insects in Ants Climbing a Tree; rather, the name refers to the way the bits of minced pork cling to the tangled mound of glass noodles. This is one of my favorite Sichuan comfort foods, and a big bowl of hearty, spicy noodles is perfect for any time of year, but especially the winter. One thing to remember is that even though the dish will seem a little soupy coming off the stove, the bean thread noodles will actually soak up a good amount of sauce within 10 to 15 minutes.
There are two types of noodles packaged as “vermicelli noodles” at Chinese markets; they look identical, and the only way to tell the difference is to read the ingredients on the back. The kind used in this recipe are made from mung beans, and can also be called mung bean vermicelli noodles, bean thread noodles, or cellophane noodles. Rice vermicelli noodles, the other type, are less absorbent than glass noodles and are a little too delicate to use for this dish. I make this dish with fermented black bean; it’s common to see it with doubanjiang (also labeled chile bean sauce or broad bean paste with chile) instead.

In a large bowl, soak the vermicelli in enough warm water to cover for 10 minutes. Drain, shake off excess water, and set aside.

Rinse the black beans to remove any grit. In a small bowl, mash the black beans with the back of a spoon for about 20 seconds (it does not need to be a smooth paste).

In a small bowl, stir together the soy. sauce, Sichuan chile oil, and sesame oil. Set aside.

In a large bowl, mix 2 Tbsp. of the Chinese rice wine with the ground pork.

Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the vegetable oil and swirl to coat the bottom. Add the pork and stir-fry, breaking up the pork with a spatula, until crispy and starting to brown but not yet dry, about 2 minutes. Reduce the heat to medium, then add the scallion whites, garlic, ginger, and fermented black beans and stir-fry for another 30 seconds. Add the remaining 2 Tbsp. rice wine and use the spatula to scrape up any bits that might be stuck to the bottom of the pan.

Add the stock, the drained noodles, and the Sichuan chili oil mixture. Simmer the noodles, tossing carefully with tongs so they get evenly cooked, until the broth is half absorbed, 3 to 4 minutes. (The vermicelli noodles will still absorb a lot of liquid post-cooking.) Transfer everything to a deep serving bowl, garnish with the scallion greens, and serve.

Chinesisch gebratene Nudeln mit Hähnchen in Erdnusssauce - leckere Nudeln wie beim Asiaten. Über 4 Bewertungen und für schmackhaft befunden. Mit ► Portionsrechner ► Kochbuch ► Video-Tipps!

Chinesisch gebratene Nudeln mit Hähnchen in Erdnusssauce

kleine Hühnerbrüste

Salz und Pfeffer

g Mehl

g Stärkemehl

ml Wasser

Woknudeln

Stange/n Lauch, längs halbiert und in Ringe geschnitten

Zehe/n Knoblauch, gehackt

Gläser Sojabohnenkeimlinge oder Mungobohnenkeimlinge

etwas Salz und Pfeffer nach Bedarf

TL Sesamöl

Öl zum Braten, geschmacksneutral

Kokosmilch

g Erdnussbutter

Brühe

Heute nachgekocht und es war superlecker. 
Konkurrenz für meine Lieblingsnudelbox beim Asiaten :)

Ich habe die Hänchenbrüste nicht paniert sondern nur gepfeffert und in ganz dünnen Teilen separat angebraten und später hinzugefügt.

Foto folgt :)

Salty, creamy preserved egg yolks come together with butter and a dash of sumac for a rich and tangy popcorn dish you will love!

Top 21 china recipes from across the web

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Guotie

Top 21 china recipes from across the web

The most viewed china recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Xihongshi Chao Jidan (Chinese Stir-...

Black Sesame Soup

Kung - Pao Huhn 1

Chinesisches Gemüse mit Mie-Nudeln

Char kway teow

Chinese Fried Sesame Dessert Balls ...

Hot & sour fish soup

Easy Char Siu (Chinese BBQ Pork)

Pekingsuppe

Ants Climbing a Tree

Chinesisch gebratene Nudeln mit Häh...

Salted Egg Yolk Popcorn (From Salt-...

Yum-Yum-Salat

Fresh Chinese Spring Rolls

Brokkoli auf balinesische Art

Hähnchen süßsauer wie im Chinaresta...

Chinasuppe mit Glasnudeln

Peking-Suppe

Chinesische Suppe pikant

Tangbao (Soup buns)

Guotie

The most viewed china recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine